An edible cone production assembly for streamlined production of edible cones includes a conveyor, which comprises a pair of belts. A platform is engaged to and extends between the belts. A sheet, which is resiliently flexible, is engaged to the platform. A hopper, which is engaged to the conveyor, contains a batter, and portions the batter onto the sheet. A heating unit substantially encompasses a section of the conveyor between the first end and a second end of the conveyor. A guide is engaged to the conveyor within the heating unit and is positioned to selectively engage a plurality of forming units engaged to the platform as it traverses the heating unit to mold the batter into a cone as the heating unit bakes the batter. The cone drops from the platform as the platform rounds an end of the conveyor. The platform is one of a plurality of platforms.

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.

The invention relates to a method for producing a baked article which is assembled in the manner of a sandwich and has two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts. Furthermore, the invention relates to a baked article, comprising two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts.

The invention relates to a method for producing a baked article which is assembled in the manner of a sandwich and has two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts. Furthermore, the invention relates to a baked article, comprising two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts.

An internal cake support device for forming a multi-tiered cake. The device comprises a shaft having a first end and a second end and a head is provided at a first end. The device comprises a first measurement scale for measuring a linear dimension from the second end of the shaft. The device comprises a second measurement scale for measuring a linear dimension from the first end of the shaft.

An internal cake support device for forming a multi-tiered cake. The device comprises a shaft having a first end and a second end and a head is provided at a first end. The device comprises a first measurement scale for measuring a linear dimension from the second end of the shaft. The device comprises a second measurement scale for measuring a linear dimension from the first end of the shaft.

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.

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.

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.

An automated system and method for manufacturing a cone-shaped food product holder requires the coordinated use of a forming unit, a conveyor unit and a control unit. In their combination, the forming unit rotates a conically-shaped bake form at a constant angular velocity . Simultaneously, the conveyor unit advances a bread dough strip on a conveyor belt at a constant linear velocity v, for deposit of the bread dough strip onto the bake form. In order to account for the conical configuration of the bake form, the actions of the forming unit and the conveyor unit are coordinated by the control unit. Specifically, the control unit moves the conveyor unit with a predetermined rotation relative to the forming unit to form the food product holder on the forming unit for subsequent baking.