An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having a dry ingredients priming unit and a wet ingredients priming unit. The dry ingredients priming unit can include a vertically-oriented hopper and a screw positioned within an interior region of the hopper, wherein the first screw extends along the central longitudinal axis of the hopper and is configured to rotate about its own central longitudinal axis. The system can also include a mixing assembly, a forming assembly, an oven, and a controller. The controller can be coupled to the priming assembly and configured to adjust the amount of dry ingredients delivered from the hopper to the mixing chamber by controlling rotation of the screw.

An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having a dry ingredients priming unit and a wet ingredients priming unit. The dry ingredients priming unit can include a vertically-oriented hopper and a screw positioned within an interior region of the hopper, wherein the first screw extends along the central longitudinal axis of the hopper and is configured to rotate about its own central longitudinal axis. The system can also include a mixing assembly, a forming assembly, an oven, and a controller. The controller can be coupled to the priming assembly and configured to adjust the amount of dry ingredients delivered from the hopper to the mixing chamber by controlling rotation of the screw.

The invention relates to a food-preparation apparatus, in particular baking apparatus, for forming and baking a food product (5), preferably a flat bread from a dough portion (2) accommodated in a capsule (12), having a housing (3), having a capsule-handling device (4) for opening and/or emptying the capsule (12), and having an upper plate (14), and a lower plate (11), arranged in the housing (3), it being possible for the lower plate to be adjusted in a guide device between a receiving position (A) for receiving the dough portion (2) from the capsule (12), a position of interaction (W) for interacting with the upper plate (14) for baking and/or forming, in particular pressing, the dough portion, and an emptying position (E), in which the lower plate (11) is inclined relative to a base surface (46) of the food-preparation apparatus (1), wherein the guide device has a diverter (20) with a diverter element (21), which can be switched between at least two switching positions and is intended for predetermining an adjustment distance of the lower plate (11) in the guide device, wherein the diverter element (21) is assigned an electromotive drive (M) for switching the diverter element (21) automatically.

Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough.

A dough-stretching machine, which is particularly adapted to stretch pizza dough, includes a frame associated with which are a support plane for the mass of dough to be stretched; a dough-stretching unit arranged at the top and coaxially to the support plane according to the defined vertical axis of the frame; movement apparatus for moving the support plane towards/away from the dough-stretching unit. The dough-stretching unit includes a modelling body configured to come into contact with the mass of dough; a plate in which a plurality of radial grooves are identified, each of which slidably houses a modelling element for the mass of dough; kinematic apparatus adapted to move the modelling elements along the radial grooves towards the vertical axis or away from the axis itself. The kinematic apparatus comprising a threaded shaft having one end operatively connected to motorisation and the opposite end rotatably associated with the plate; a central core provided with a nut fixed on the threaded shaft; a plurality of rods each having one end hinged to one of the modelling elements and the opposite end hinged to the central core.

A dough-stretching machine, which is particularly adapted to stretch pizza dough, includes a frame associated with which are a support plane for the mass of dough to be stretched; a dough-stretching unit arranged at the top and coaxially to the support plane according to the defined vertical axis of the frame; movement apparatus for moving the support plane towards/away from the dough-stretching unit. The dough-stretching unit includes a modelling body configured to come into contact with the mass of dough; a plate in which a plurality of radial grooves are identified, each of which slidably houses a modelling element for the mass of dough; kinematic apparatus adapted to move the modelling elements along the radial grooves towards the vertical axis or away from the axis itself. The kinematic apparatus comprising a threaded shaft having one end operatively connected to motorisation and the opposite end rotatably associated with the plate; a central core provided with a nut fixed on the threaded shaft; a plurality of rods each having one end hinged to one of the modelling elements and the opposite end hinged to the central core.