Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

A system for remote management of smart grinding device is provided. The system includes a device configured for performing a plurality of functions based on a one or more inputs received. The plurality of functions includes identifying, weighing, dispensing, cleaning, soaking, grinding, fermenting, altering the proportions and storing of one or more ingredients for preparation of an edible composition. The system also includes a communication interface configured for communicating the one or more inputs to the device and further communicating a real time information related to the plurality of functions performed, to a remote server via a wireless network. The system also includes the remote server configured for continuously analyzing the real time information related to the plurality of functions performed by the device by using artificial intelligence (AI) for generating the one or more inputs for the plurality of functions.

A grain and flour supply apparatus is provided, including a holding bin provided above a container and having an exhaust port from which gas is discharged, an introduction port into which grain and flour are introduced, and a supply port which supplies the grain and flour to the container; a first vacuum breaker valve opening and closing the exhaust port; a second vacuum breaker valve opening and closing the introduction port; a third vacuum breaker valve opening and closing the supply port; a temperature sensor measuring the temperature in the holding bin; a vacuum device drawing a vacuum in the holding bin; and a control device configured to control the first vacuum breaker valve, the second vacuum breaker valve, the third vacuum breaker valve, and the vacuum device, and set with a target temperature.

A kitchen appliance (100) is disclosed comprising a compartment (110) for receiving flour, said compartment comprising a sensor (120) for producing a sensor reading indicative of a dielectric property of said flour or a product comprising said flour. The kitchen appliance further comprises a processing arrangement (130) communicatively coupled to the sensor for determining an initial moisture content of said flour or product from said sensor reading and adapted to generate a control signal indicative of an amount of water to be added to the compartment as a function of the determined moisture content. A method of controlling a flour product-based food preparation process is also disclosed.

A Baumkuchen baking system 10 includes: a Baumkuchen baking machine 1 including an oven 2, a batter container 4, a roller 3 and a camera 7; and a control unit 8. A server 20 is capable of accessing a storage unit 30 that stores a learning-enhanced model obtained by learning a doneness determination or baking control based on an image of the outer peripheral surface of Baumkuchen batter. The control unit 8 includes: a user interface unit 83; and an automatic control unit 82 that determines doneness or baking control using the learning-enhanced model provided by the server 20 based on an image, captured by the camera 7, of the outer peripheral surface of Baumkuchen batter currently being baked and uses the result of determination to automatically control baking of each layer of the Baumkuchen batter.

When operating a dough-kneading device, a momentary torque acting on kneading tool of the dough-kneading device, a momentary speed and a momentary rotational position of the kneading tool are measured. From the measurement values, a dough elasticity parameter and a dough viscosity parameter are determined as actual dough parameters. Dough-status data is then output based on the measurement data and the determined actual dough parameters. From the measurement values, dough parameters can therefore directly be concluded, which represent a measure on the one hand for the viscosity and, on the other hand, for the elasticity of the dough. An objective monitoring of the kneaded dough is therefore possible. In addition or as an alternative, an expected kneading period until reaching a maximum torque is determined.

The present disclosure provides an apparatus for dispensing powdered material, including container for storing powdered material. The container includes inlet for receiving powdered material and outlet for dispensing powdered material. A screw conveyor member disposed within container, which includes a first end rotatably mounted on wall of container and a second end abuttingly positioned to outlet and is operable by actuator for conveying powdered material through outlet. A scattering member, which includes at least one obstruction, is coupled to outlet, for scattering powdered material from outlet during dispensing operation. A load sensor adapted to support container for measuring weight of container. A control module adapted to control operating speed of actuator to operate screw conveyor member in a plurality of rotating modes based on weight readings received from load sensor. The apparatus prevents formation of chunks while dispensing powdered substance and thereby ensure precise dispensing of powdered material.

A baking production system for control of preservative concentration during production of baked products includes a preservative control system, including a preservative control unit, a flow control valve, a flow meter, first and second conductive probes, first and second acidity sensors, a metering pump, a water mixer, a temperature sensor, a moisture sensor, which is configured to mix the water with the preservative solution, thereby creating a water preservative mixture; and a production line, including a dough mixer, which is configured to receive a baking mixture and mix the baking mixture with the water preservative mixture, thereby creating a dough. Also disclosed is a method for preservative concentration control, including calculating water preservative concentration, optimizing preservative solution flow, calculating dough preservative concentration, and optimizing source water flow.

The automatic bread maker has case 23 for accommodating bread-making material, heater for heating case, and temperature detector for detecting the temperature of case. The automatic bread maker further has pulverizing and mixing section and controller. Pulverizing/mixing section is disposed on bottom of case. While rotating, it pulverizes and mixes the material in case. Controller controls heater and pulverizing and mixing section according to the temperature of case. Controller governs a pulverizing step for producing rice paste from the material and a mixing step for mixing the rice paste after the pulverizing step. In the pulverizing step, pulverizing and mixing section rotates in a rotation speed range the same as that in the mixing step. The structure suppresses friction heat produced in pulverizing rice grains. This suppresses gelatinization of rice starch, providing rice paste with stable viscosity.

Various examples are related to making flatbreads such as, e.g., a compact machine for making flatbread in a residential kitchen-type environment or other countertop, tabletop, or space limited applications. In one example, a machine includes a hopper including a mixing chamber configured for bulk addition of raw materials for preparation of flatbread pieces; a mixing assembly configured to blend the raw materials into a flatbread dough mixture; a dough piecing assembly configured to generate a dough piece from an extruded portion of the flatbread dough mixture; a lower platen configured to transfer the pressed flatbread dough piece to a cooking zone on the dough contacting surface for cooking; and a flatbread ejection station configured to remove a cooked flatbread piece from the machine. A second cooking zone can be included to further cook the pressed flatbread dough piece prior to ejection from the machine.