Disclosed is an angle adjustment method for food blanks including: fixing a fixing device to a first corner of a wrapping skin at a first station; driving the fixing device to move to a second station by a moving driving member to drag the wrapping skin; and when dragging the wrapping skin, driving the fixing device to rotate by a rotation driving member. The present invention also provides an angle adjustment mechanism for food blanks for implementing the above method. The angle adjustment method and the mechanism for food blanks according to the present invention can adjust the angle of the food blanks and rotate the first corner of the wrapping skin to a specified angle to facilitate subsequent processing. Additionally, the wrapping skin has high angle adjustment accuracy, and the angle adjustment mechanism operates stably, avoiding damage to the wrapping skin.

Disclosed is an angle adjustment method for food blanks including: fixing a fixing device to a first corner of a wrapping skin at a first station; driving the fixing device to move to a second station by a moving driving member to drag the wrapping skin; and when dragging the wrapping skin, driving the fixing device to rotate by a rotation driving member. The present invention also provides an angle adjustment mechanism for food blanks for implementing the above method. The angle adjustment method and the mechanism for food blanks according to the present invention can adjust the angle of the food blanks and rotate the first corner of the wrapping skin to a specified angle to facilitate subsequent processing. Additionally, the wrapping skin has high angle adjustment accuracy, and the angle adjustment mechanism operates stably, avoiding damage to the wrapping skin.

Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

A high protein food article having a protein content of at least 20% by weight of the food article is provided. The high protein food article has a desirable texture that is stable over an extended shelf life. The high protein food article includes powdered protein ingredient and visible particulates that include protein crisp particulates.

A high protein food article having a protein content of at least 20% by weight of the food article is provided. The high protein food article has a desirable texture that is stable over an extended shelf life. The high protein food article includes powdered protein ingredient and visible particulates that include protein crisp particulates.

The present disclosure relates to food grade hydrogels containing probiotics and methods of their preparation. More particularly, this disclosure describes 3D printable edible hydrogels, freeze-dried 3D printed edible hydrogels, systems for their printing, as well as, methods of preparing food grade 3D printed, freeze dried hydrogel compositions. Beneficially, the 3D printed, freeze-dried hydrogel compositions are storage stable.

Process for the production of a three-dimensional item by extrusion of a string of dough, comprising a step of providing a viscoelastic food dough inside an extruder comprising a cylindrical tubular body and a piston, an extrusion step by advancing the piston inside the cylindrical tubular body, and a step of interrupting extrusion of the dough by stopping the advancing movement of said piston; a dispensing device comprising such a cylindrical tubular body and such a piston, as well as a printer for the production of an item printed by means of a 3D printing procedure comprising such an extruder, are also described.

Process for the production of a three-dimensional item by extrusion of a string of dough, comprising a step of providing a viscoelastic food dough inside an extruder comprising a cylindrical tubular body and a piston, an extrusion step by advancing the piston inside the cylindrical tubular body, and a step of interrupting extrusion of the dough by stopping the advancing movement of said piston; a dispensing device comprising such a cylindrical tubular body and such a piston, as well as a printer for the production of an item printed by means of a 3D printing procedure comprising such an extruder, are also described.

An automated sandwich lidding tool is provided and comprises means for placing one slice of bread on top of another.

The present invention relates to a method and to a device for producing solid, at least semisolid dosage forms of pharmaceutical active agents, nutraceutical active agents and/or dietary supplemental active agents, wherein the dosage form is generated in an additive fashion by depositing a building substance in the form of dots.