A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, may be fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 may be pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling.

A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling.

A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling.

A reduced-size apparatus for applying food coating that includes a belt assembly for conveying food products, having an input end and an output end, and a recycle assembly, capable of receiving excess coating from the output end of the belt assembly and conveying it to the input end, wherein the recycle assembly includes at least one of a base coating distribution passage and a top coating distribution passage for providing coating for application to a food product situated on the belt assembly.

The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making the naturally ripened, block-shaped cheese of the hard or semi-hard type.

The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making the naturally ripened, block-shaped cheese of the hard or semi-hard type.