A device, comprising a cooker and a topper for auto cooking and or topping of food.

A food product platform, system and method for supporting a food product thereon during printing. The platform has a first surface for supporting the food product thereon, the first surface having a surface topography configured to securely support the food product thereon; and a second surface supporting an attachment mechanism for removably coupling to a reciprocal attachment mechanism on a receiving arm of a printer, wherein the attachment mechanism prevents movement of the platform with respect to the receiving arm when coupled to the receiving arm. The food product platform is removably connectable to the receiving arm manually and without the use of tools.

A cake icing system comprising a) a mould (100) comprising a mould wall (102) having a top end and a bottom end and a height defined therebetween, the mould wall having an inner surface (104) which defines the width and the length of the mould, the inner surface having a perimeter length, the mould wall having a support surface at the bottom end (106) of the mould, b) a base (200) with a width which is less than the width of the mould, a length which is less than the length of the mould, a top surface (202), a bottom surface (204), and a side surface (204) therebetween, wherein the height of the side surface (H2) is less than the height of the mould wall (H1) and the base is removable and insertable into the mould, c) a liner (300) having a thickness (T3), a height (H3) and a length (L3) greater than the perimeter length of the mould wall, wherein when the system is in use the base sits on the support surface of the mould, and the liner engaging the inner wall of the mould, such that that an icing composition can be applied between the liner and a cake inserted in the mould, a kit comprising the mould, the base and the liner, and a method for icing a cake using the cake icing system.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

A cream coating head, an apparatus and a system for applying a pumpable mass onto a carrier body include a detachable coupling system. The coupling system is provided for coupling and decoupling the cream coating head to or from a conveying apparatus.

A station for covering a bread roll half of a bread roll with a sauce in a preparation line of a fast food restaurant, comprising: a table by which a user standing at a front side can cover a bread roll half with sauce, a container comprising the sauce and arranged over the table at a working distance from the front side and from which an outlet nozzle oriented towards the table protrudes at a vertical distance from the table, so that the bread roll half which is to be covered with sauce can be placed on the table below the outlet nozzle, and a pressure actuator that can be actuated by the user and which is designed to dispense the sauce from the container onto the bread roll half when actuated by the user.

A food wrapper filling system for use with edible or non-edible food wrappers. The system includes a funnel device portion and a stand portion. The stand portion is placed over the food wrapper item and the funnel device is inserted into a receiver within the stand. Food ingredients are placed into the funnel device through a throat and opening through the funnel device, and the ingredients are stacked neatly without spillage or mess within the food wrapper. Sizing plates or funnel inserts can be used to limit the amount of space within the funnel device that ingredients may be added into for use with smaller sized food wrappers.

Provided is a method for preparing a biscuit including at least one edible piece good on at least a portion of a rough surface of a biscuit preform, the method including at least one baking phase and one cooling phase, following the baking phase, of the biscuit preform. The embodiments further relate to a biscuit with at least one edible piece good, which is fixed on at least a portion of a rough surface of a biscuit preform, wherein the binding agent is not visually perceptible for a consumer of the biscuit. The embodiments also relate to a production plant for preparing a biscuit by a method.

One variation of a system for buttering and toasting bread buns includes: a butter stage including: a vessel containing liquefied dairy fat and defining a permeable surface, a pressure supply fluidly coupled to the vessel, and a first paddle assembly configured to catch a bun crown dispensed into the butter stage, to compress a sliced face of the bun crown directly against the permeable surface, and to release the bun crown from the butter stage; and a toast stage including a toasting surface arranged vertically below the permeable surface, a heating element arranged behind the toasting surface, and a second paddle assembly arranged vertically below the first paddle assembly and configured to catch the bun crown released from the first paddle assembly, to compress the sliced face of the bun crown directly against the toasting surface, and to release the bun crown from the toasting surface.