A method for making dough products comprises providing a first dough piece on a first conveyor, supplying a second dough piece on a second conveyor, and depositing the second dough piece on the first dough piece, while the first dough piece is disposed on the first conveyor. The second dough piece is folded during the depositing.

The present invention relates to a dough processing device, for use on a dough line, comprising dough processing means, 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 fastening means, for fastening the supports on either side to a dough conveyor housing; wherein at least one support is provided with transport means, 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.

Exemplary embodiments are directed to a food product folding apparatus for forming a triangular food product, generally including a folding section, and first, second, third and fourth actuator mechanisms. The folding section includes, first, second, third and fourth folding platforms. The first, second, third and fourth actuator mechanisms are configured to actuate rotation of respective first, second, third and fourth folding platforms into first, second, third and fourth fold positions to create first, second, third and fourth folds in the food product.

A dough processing assembly includes a fixed frame, an entry area and an exit area for the dough subjected to the processes. The assembly includes at the entry area, a station for loading predefined quantities of dough in a receptacle. The assembly further includes at least one first conveyor belt, arranged downstream of the receptacle and adapted to receive and translate the dough; and at least one second conveyor belt, which is perpendicular and arranged below the first belt, for receiving the dough from the first belt. The assembly includes a station for dispensing the dough, at the exit area, provided with elements for folding the dough onto itself, for the juxtaposition of contiguous surfaces thereof so as to form configurations of the type of a layering, of a roll, and the like.

The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to this process.

A machine (100) for cartellate production comprising a support structure (1), a motorized conveyor belt (3) for transport of dough strips, on which dough guide means (8) operate, conveyor means (5), motorized pinching means (6), shaping means (7), cutting means (9) and movable rolling means (10); said pinching means (6) being configured to operate, by rotating around its central axis, the clamping of the dough strips; said pinching means (6) cooperating with said conveyor means (5) and with said shaping means (7) achieving the dough strips forming; said cutting means (9) being steadily fixed to one of said pinching means (6).

A method for orienting wound dough products in a defined end position by winding a triangular or trapezoidal dough piece along a winding section includes winding from the base of the dough piece with the narrower end of the dough piece forming an end protruding outside at the circumference of the dough product. The end position of the dough product is defined by a position of the end protruding at the outside. The wound dough product is decelerated from a translational starting speed to a translational end speed along a decelerating section. The resulting deceleration torque is used as a driving torque for a rolling movement of the dough product. The rolling movement is stopped by resistance when the end of the dough product is in contact with the surface. The translational conveying speed and/or the speed of rotation of the wound dough product is changed in control section.

The present invention relates to a method and device for pressing at least one dough part, such as a croissant, comprising a conveyor, for conveying dough parts in a direction of movement; at least one press stamp, arranged movable with at least a component in a direction towards a surface of the conveyor for pressing the dough part and wherein the press stamp is further arranged movable with at least a component in the direction of movement of the dough part.

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.

Device for folding at least one dough piece, comprising at least one folding shoe, for folding a dough piece conveyed along the folding shoe about a folding line in the direction of conveyance, a support, for carrying the at least one folding shoe above a conveyor for the dough piece wherein the folding shoe is mountable to and demountable from the support by a sliding connection. The specification further relates to a folding shoe, and to a dough line.