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.

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.

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

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.

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.

We disclose an ice cream cone with three, and optionally four, completely edible, interchangeable and customizable flavor and texture components. The cone comprises a wafer, a handle to be inserted into and through the wafer, and an edible adhesive joining the wafer to the handle. Ice cream or another comestible is surrounded by the wafer and supported from beneath by a flat top surface of the handle and optional handle topper.

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.

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.

A method of preparing and serving a sandwich involves providing a ring, providing a pita, opening the pita to expose a pocket, placing the pita into the ring, filling the pocket with foodstuffs, and serving the assembled sandwich, in the ring, to a diner.

Apparatus for the production and filling of filled baked products made with batter dough, which comprises a transport device configured to define a movement plane for the movement of baked products or one or more baking trays each provided with cooking hollows to receive a measured quantity of batter dough, a unit to deliver and measure the batter dough configured to deliver a batter dough into said hollows of said baking trays, a product extraction unit configured to remove the cooked baked products from the baking trays and deposit them in organized rows on said transport device, a cooling unit configured to cool the baked products removed from the baking trays, and a horizontal filling unit configured to introduce a filling inside the cooled baked products.