A bagel cookware comprises a round bagel tray sized to hold about four bagels in a twelve-inch pot of boiling water. The bagel tray has about four vertical bagel support rods and a central socket comprising a cylindrical collar. This cylindrical collar has a pair of vertical slots to receive a T bar end of a lifting handle. When the handle is twisted the T bar end engages a pair of retainer channels. The handle also has a series of anti-floatation screens so the bagels cannot float while boiling. The chef can use the removable handle to place the cookware in boiling water, then pick up the cookware and place it in an oven. Commercial embodiments could use robotics and hold dozens of bagels on an equivalent apparatus. Alternative embodiments include a stamped anti-flotation screen, a hollow handle rod fitting over the central socket, and the T bar engaged through the central socket. The hollow handle rod embodiment allows a controlled tilting of the entire bagel cookware during the phases of cooking.

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

A pastry making machine comprises a conveyor with product molds on the matrices. Stamps are adapted to cover matrices. A dough dispenser with a hopper is installed at the beginning of the conveyor. There are also an oven, a product unloader, a blower with rolls, a manipulator equipped with a lifting mechanism and magnetic or mechanical grippers for the stamps, and a control unit. The surface of the rolls is profiled with separating cells forming longitudinal and transversal rows. The dosing head has at least one row of separating chambers, with channels discharging dosed dough pieces. An induction heating assembly is positioned along the oven. Each matrix is mounted on a wheeled cart, attached to the conveyor. One embodiment has a current-conductive profile connected to the heating assemblies of the stamps. Another embodiment has its heating assembly stretched alongside the whole oven heating the stamps and matrices. The machine improves product quality.

The present invention relates to a dispensing unit for baked products, in particular, baguettes, and to a device for dispensing baked products which comprises a dispensing unit. Such dispensing units can be found, for example, in supermarkets, with a continuous baking oven being connected upstream of said dispensing units. At a customer's request by pushing on a button it is possible for various, freshly baked or crisped-up baked products to be dispensed from the dispensing unit.

The present invention relates to a device for discharging bakery goods, to be combined with an upstream continuous baking oven. The device has transfer means for transferring bakery goods from a storage unit to discharging means, wherein the discharging means direct the bakery goods to a discharging compartment. The discharging means comprise a conveying installation and a dispensing installation, wherein the dispensing installation is suppliable by the conveying installation with bakery goods.

An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having a dry ingredients priming unit and a wet ingredients priming unit. The dry ingredients priming unit can include a vertically-oriented hopper and a screw positioned within an interior region of the hopper, wherein the first screw extends along the central longitudinal axis of the hopper and is configured to rotate about its own central longitudinal axis. The system can also include a mixing assembly, a forming assembly, an oven, and a controller. The controller can be coupled to the priming assembly and configured to adjust the amount of dry ingredients delivered from the hopper to the mixing chamber by controlling rotation of the screw.

A machine for manufacturing of flatbread mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises five sections namely batter reservoir, batter depositor, baking section, picking section and baking surface cleaning section. The batter reservoir comprises a tank with a blender to slowly blend the batter to attain uniform viscosity and a mesh to filter out any coagulated materials in the batter. The batter depositor section has an integrated batter deposition apparatus that deposits batter to a uniform thickness on a hot non-sticky baking surface. The baking section comprises of mechanism to close lids of baking pans to bake bread to a desirable temperature. Picking section is where flatbread picked from the baking surface to be cooled to a room temperature and pack for distribution. Finally, the cleaning section is where baking surfaces cleaned and get ready to start another baking cycle.

A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shell with a substantially reduced amount of doughy inner chamber that provides its unique flavor. This scooped out bagel product utilizes a predesigned custom mold that creates stalactites, i.e., flavor spikes, and holes or flavor pit formations that each encapsulate the soft doughy inner contents within a boiled and baked blister shell and increases a surface area of dough on an inner surface thereof. The product is a scooped out half bagel crunchy on its outer surface but filled with the flavor spikes, and flavor pits in which substantially reduced amounts of dough are encased relative to a comparable sized whole bagel.

Methods for treating bulk bone tissue are provided. The methods comprise contacting bulk bone tissue or frozen bulk bone tissue with an effective amount of a supercritical fluid so as to dry the bulk bone tissue. In various embodiments, the supercritical fluid destroys contaminants such that the frozen bulk bone tissue is 99.9% substantially pure. In various embodiments, contaminants removed from the frozen bulk bone tissue include lipids, viruses, bacteria, pyrogens, prions, micro-organisms and/or pathogens. In some embodiments, the supercritical fluid causes a 3 log reduction of bacteria within the frozen bulk bone tissue.

An automated pan shaker has a central longitudinal axis and a central lateral axis. The automated pan shaker includes a shaker assembly that has a carriage assembly, a clamping assembly supported by the carriage assembly and an actuation assembly. The actuation assembly further includes an actuator post connected to the carriage assembly, a first actuator assembly that includes a first actuator linkage connected to the actuator post, and a second actuator assembly that includes a second actuator linkage connected to the actuator post. Also disclosed is a method for inducing orbital movement in a bakery pan using a plurality of offset actuation assemblies.