This invention relates to a method and device for applying moisture on a piece of dough comprising the steps of: supplying a piece of dough on a substrate; selectively applying moisture on a first predetermined area of the dough piece, while leaving adjacent areas of the dough piece unaltered, characterized in that the application of the moisture takes place: with a controlled density; with controlled dimensions, i.e. a controlled length and width on the dough piece; and free of contact. The device thereto comprises a conveyor, for conveying dough pieces in a first direction of conveyance towards a moisturizing stage; said moisturizing stage, comprising; at least one nozzle, said nozzle located above the conveyor transporting the dough pieces, for applying a stroke of moisture on the transported dough piece; a controller, for controlling a density and/or a width of the stroke of the applied moisture.

When a sheet of plastic wrap is wound around noodle strips, a folded portion of the sheet of plastic wrap is held between layers of the noodle strip and is double wound on an outer side of the noodle strip. The sheet of plastic wrap covers an entirety of the wound noodle strip. The sheet of plastic wrap on an outer peripheral side of the folded sheet of plastic wrap extends from and is wound around a next noodle strip. Next, another folded portion of the sheet of plastic wrap is held between layers of the next noodle strip and is double wound on an outer side thereof. The sheet of plastic wrap sequentially covers an entirety of the next noodle strip.

Device for bending dough pieces, in particular croissants, is provided. The device comprises a first conveyor for transporting dough pieces in a direction of conveyance, at least a first gate for defining a passage with a first width, smaller than the width of the conveyor, for the dough pieces, and at least two engaging means for engaging a dough piece entering the passage and exerting a force on the dough piece with a directional component toward the first conveyor, wherein both engaging means are spaced apart from each other, thus leaving a gap in between them.

A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

Device for processing dough, comprising at least one transporting conveyor having a transport surface for transporting a first dough sheet, at least one feed line, for feeding at least a second dough sheet onto the first dough sheet, thus forming a multi-layered dough sheet, and at least one incision maker with a pattern of protruding blades for cutting a pattern of incisions in at least one of the dough sheets, the protruding blades movable with a directional component towards and from the direction of the transport surface and a cutting station for cutting the multi-layered dough sheet into dough pieces and a rolling station for rolling up the cut out dough pieces.

The present invention relates to a dough processing device, for use on a dough line, comprising at least one dough processing tool, such as a flour dispenser, a roller, a cutter, a folding shoe, for processing the dough on a conveyor; arranged in a frame, arranged for being placed as a bridge over a dough conveyor and thereto having supports at opposite ends; provided with a fastener, for fastening the supports on either side to a dough conveyor housing; wherein at least one support is provided with a transport device, for transporting the dough processing device directly over a conveyor while supporting the dough processing device on said conveyor. The invention further relates to a dough processing line comprising such a dough processing device.

A device for making filled dough products comprises a conveyor device configured to convey dough pieces in a production direction, a holding belt disposed above the conveyor device and configured to engage a filling, which is disposed on one of the dough pieces, and a winding device configured to fold and/or wind one of the dough pieces. The winding device comprises a folding device adapted to fold a folding portion of the dough piece upwards, wherein the folding device comprises a hook, which is pivotably disposed above the conveyor device.

A food production system creating folded par-baked units (e.g. mini tacos) for frying, including a sheeter for continuously creating a succession of substantially flat raw dough units and an oven having a plurality of hanging conveyors (e.g. chains). The hanging conveyors are narrow so that the raw dough units raw fold down on either side thereof to form folded dough units. The oven includes a first plurality of cross-burners to pre-heat the hanging conveyor for transferring shape-setting heat directly from the hanging conveyor to the folded dough units. The oven further includes a second plurality of substantially longitudinal shape-setting burners that are substantially in parallel with and adjacent to the top dough carrying side of the hanging conveyor for providing further shape-setting heat to the folded dough units. The oven discharges par-baked units ready for frying.