A machine for making filled pasta includes first and second feeding device for feeding first and second layers of pasta dough, and a shaping device for shaping the filled pasta, located downstream of the feeding devices. The machine controls the advancing of the first and second layers the respective feeding device such that at least along a first stretch of the path of the first layer between the first feeding device and the shaping device, an excess length of the first layer of pasta dough forms by gravity a respective bend along the unrolling direction and at least along a first stretch of the path of the second layer between the second feeding device and the shaping device, an excess length of the second layer of pasta dough forms by gravity a respective bend along the unrolling direction.

The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

A machine for making filled pasta, comprising a first modular unit (10), consisting of a kneading machine equipped with a container (11) within which the dough is formed, and a second modular unit (16), constituted by a ravioli machine, which is able to place filling doses inside the dough for continuously producing tortellini, ravioli, etc.; an extruder or die (12) is placed in correspondence of the bottom of said container (11) of the kneading machine, so as to give a desired shape to the dough at the extruder's output. The extruded pasta is thus conveyed downstream the extruder (12) and inside the ravioli machine.

The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

A machine for making filled pasta includes first and second feeding device for feeding first and second layers of pasta dough, and a shaping device for shaping the filled pasta, located downstream of the feeding devices. The machine controls the advancing of the first and second layers the respective feeding device such that at least along a first stretch of the path of the first layer between the first feeding device and the shaping device, an excess length of the first layer of pasta dough forms by gravity a respective bend along the unrolling direction and at least along a first stretch of the path of the second layer between the second feeding device and the shaping device, an excess length of the second layer of pasta dough forms by gravity a respective bend along the unrolling direction.

A machine for making filled pasta includes first and second feeding devices for feeding first and second layers of pasta dough, and a shaping device for shaping the filled pasta, located downstream of the feeding devices. The shaping device includes a first and a second advancing and shaping roller for the first and second layers, respectively, disposed to face and be tangent to each other at a coupling station for coupling the first and second layers around a respective filling and a cutting roller acting in conjunction with one of either the first or second rollers, in particular with the second roller. The cutting roller and the roller of the shaping device it acts in conjunction with, in particular the second roller, are tangent to each other at a cutting station where each product is separated from the first and second layers.

A device for forming stuffed pasta products starting from a sheet of dough. The device includes dispensing means for dispensing a stuffing comprising at least one support for the stuffing and a forming station in which means for deforming the sheet of dough is arranged so as to create in the sheet of dough a housing site for housing a dose of stuffing coming from said support. The support may be movable along a predefined direction towards the product forming station.

The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mold comprising a lower die and first and second upper dies for use in the process.

A crimping and cutting assembly includes a first roller engaged with a second roller including a honeycomb pattern of polygonal crimping and cutting members. Various transversely spaced, internally filled dough ropes are fed between the first and second rollers, causing each rope to be continuously crimped and cut at longitudinally spaced locations to create multi-sided food products, specifically polygonal food products having two to six crimped and cut sides. The ropes can permissibly shift or wander laterally during production, resulting in slightly different size or shape food products, while the honeycomb pattern acts to re-align the ropes so as to be tolerant to the ropes wandering while still preventing puncturing of the ropes which could lead to loss of filling and extended production downtime.

A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.