An edible water-based temperature dependent food grade adhesive that can be applied to bakery products made of dough so as to affix the bakery product to a bakeable paper, bakeable tray or other type of bakeable surface and to secure the bakery product on the bakeable paper, bakeable tray or other type of bakeable surface in a pre-arranged pattern through the panning, proofing, retarding, and/or baking process. The edible water-based food grade adhesive is a water-based adhesive that is absent alcohol, and includes cellulosic materials and/or plant fiber and water, and one or more water dissolvable ingredients such as starch, sweetener, gum, humectant, surfactant, stabilizer, emulsifier, thickener and preservative.

A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80 C. and 180 C. for the formation of a film on the surface of the dough through contact with said heated substrate.

A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80 C. and 180 C. for the formation of a film on the surface of the dough through contact with said heated substrate.

An apparatus and method are provided for the industrial manufacture of bakery products, such as long or elongated breads, rolls, baguettes, Parisian breads, round loaves. The apparatus includes a conveyor for conveying at least one piece of dough on a conveying surface in a transport direction, a substrate which is arranged above said conveyor. The substrate includes a contact surface at a side facing the conveyor. The apparatus is configured for providing a relative movement between the contact surface and the conveying surface. The contact surface is configured for touching an upper side of said at least one piece of dough on said conveying surface. And the apparatus further includes a heating device configured for heating at least a part of a circumference of the at least one piece of dough facing the contact surface for forming a film on said part of the circumference.

The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid-related item. The item is stationary during the process.

The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid-related item. The item is stationary during the process.

To address the problems inherent in creating very thin sheets of dough in a sheeting machine at high speed and with efficient recycling and re-sheeting of the re-work cut out from the sheet, a new sheeting machine with a new front roller is provided, wherein the roller includes non-stick and non-release areas and a plurality of grooves in the non-release area.

To address the problems inherent in creating very thin sheets of dough in a sheeting machine at high speed and with efficient recycling and re-sheeting of the re-work cut out from the sheet, a new sheeting machine with a new front roller is provided, wherein the roller includes non-stick and non-release areas and a plurality of grooves in the non-release area.

The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid-related item. The item is stationary during the process.

The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid-related item. The item is stationary during the process.