One variation of a method for slicing a type of whole bread buns includes: retracting a cutting block along a chute into a load position; dispensing a whole bread bun into the chute between the cutting block and a blade extending across the chute; advancing the cutting block along the chute toward the blade; detecting contact between the cutting block and the blade at a contact position; at a first time, advancing the cutting block into a pierce position offset from the contact position toward the blade by a pierce distance less than a common width of the type of whole bread buns; and, at a second time succeeding the first time by a pierce duration, advancing the cutting block from the pierce position into a slice position adjacent the blade to drive the whole bread bun fully through the blade.

Described herein is a filled biscuit characterized in that it comprises: a biscuit body (2) shaped like a container, defining a cavity (2A) contained in which is a filling material (4); a cover (6) made of biscuit designed to close said cavity (2A) from outside, either partially or completely; and a second filling material (8) that is set in contact simultaneously with said cover (6), said container body (2), and said filling material (4), so as to seal said cover to said container body and withhold said first filling material within said cavity.

A method for producing stuffed food(s), each stuffed food having an outer envelope in a first food product, and an inner stuffing in a second food product. The method includes the steps of providing a sheet of the first food product, and a roller of the second food product, and winding the sheet around the roller.

A bun press is disclosed. The invention relates generally to a device for shaping the interior of an already baked, sliced bun and thereby creating a sloppiless bun. The device comprises a die or set of dies that is pressed into the top and bottom halves of a single or a plurality of baked, sliced bun(s) to provide an interior cavity that can contain messy, liquid-like or liquid fillings, e.g. sloppy joe fillings, melted cheese, meatballs and tomato sauce and the like.

This method for producing stuffed food(s), each stuffed food including an outer envelope in a first food product, and an inner stuffing in a second food product, includes the following steps: providing a sheet of the first food product, and a roller of the second food product, and winding the sheet around the roller.

Described herein is a system for the preparation of a filled biscuit, including: a forming unit for forming biscuit bodies in series, with a biscuit dough; a conveying system for feeding the biscuit bodies along a production path; an oven for baking the biscuit bodies, which is traversed by the conveying system and is configured to subject the biscuit bodies to a baking process, while the biscuit bodies are fed along the conveying system; and an injection unit, which is set downstream of the oven with reference to the production path and includes a plurality of needles for injecting a filling simultaneously into a plurality of the biscuit bodies arranged on the conveying system.

Described herein is a method for the production of a biscuit, including preparing a biscuit dough; and forming a biscuit body with the biscuit dough. The method is characterized in that preparing the biscuit dough includes preparing a liquid biscuit dough and in that forming the biscuit body includes: spraying the liquid biscuit dough onto a supporting surface so as to cover at least one portion of the supporting surface with a layer of the liquid dough that has an outer contour of predefined shape; and baking the sprayed layer of the liquid dough that covers the supporting surface so as to solidify it and obtain the biscuit body.

A sandwich crimper for producing a sealed sandwich from two slices of bread comprises a crimper base 10 with a substantially flat lower surface 12 and a crimper lid (30, FIG. 2) with a substantially flat upper surface (32, FIG. 2). A bottom set of peripheral crimping teeth 14a is disposed along the outer edge of the crimper base 20 and a top set of peripheral crimping teeth (34a, FIG. 2) is disposed along the outer edge of the crimper lid (40, FIG. 2). The teeth in each set of crimping teeth (14b and 34b, FIG. 2) are formed from protruding trapezoidal prisms and the top and bottom sets of crimping teeth (14a and 34a, FIG. 2) are complementary to each other along every edge of the crimper base 20 and crimper lid 40. A peripheral retaining wall 18 is disposed along the outer edge of the bottom set of crimper teeth 14a for aligning the bread relative to the crimping teeth (14b and 34b, FIG. 2) and restraining the sandwich during the crimping process. See FIG. 1.

Apparatus for the production and filling of filled baked products made with batter dough, which comprises a transport device configured to define a movement plane for the movement of baked products or one or more baking trays each provided with cooking hollows to receive a measured quantity of batter dough, a unit to deliver and measure the batter dough configured to deliver a batter dough into said hollows of said baking trays, a product extraction unit configured to remove the cooked baked products from the baking trays and deposit them in organized rows on said transport device, a cooling unit configured to cool the baked products removed from the baking trays, and a horizontal filling unit configured to introduce a filling inside the cooled baked products.

Improvements a machine that turns gorditas into sopes. The machine uses an elliptical chain drive that transports the sopes. The gorditas travel horizontally where the gorditas are turned into sopes as they continue along the linear travel of the elliptical chain drive. The holder is a female pocket that accepts the gorditas and provides support at the sides of the sopes. A rotary press placed along the travel of the gorditas as they become sopes. The rotary press is synchronized to rotate and press into holders. The machine include leveling arms or pads that level the female pocket with the gorditas is loaded, pressed and ejected. The forming machine flips the sopes out of the female holder after the sopes has been formed with a central pocket.