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.

A machine comprises at lease one pair of cylindrical extensions coupled to gears driven by a rotating shaft for opening the extensions for insertion of a flat blank and closing the cylindrical extensions onto the flat blank. The flat blank is folded and rolled. A second set of gears, operated by a rotating shaft, crimps, at least partially fries, cuts and directs finished products to the next step in processing and packaging.

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).

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.

A wonton maker has a fill chamber, a fill injector unit having a valve for controlling the flow of the fill and a fill injector nozzle in communication with the valve for injecting fill within a wonton wrapper, and a wonton folder unit having a loading plate for loading wonton wrappers, a split plate each side of which forming a clamp with a wing clamp mounted above it, and a moistener for moistening the folded edge of the wonton wrapper, wherein the fill injector unit receives fill from the fill chamber, the nozzle pushes the wonton wrapper through the loading plate to fold the wrapper over the nozzle, the nozzle injects fill into the wonton wrapper, and wherein the wonton wrapper is folded by the two clamped sides of the wonton moving together once the folded edge of the wonton wrapper is moistened.

A method is provided for producing crimped edge tart bases in a pastry portion processing machine for the production of crimped edge tart bases. The processing machine has a control device and at least one processing module. The processing module has at least one press, at least one crimping station including a horizontal turntable and at least one crimper mobile in a crimping zone fixed relative to the turntable and first, second and third transfer means. The method includes carrying out steps under the control of the control device after the transfer of each pastry portion into the press by means of the first transfer means. The press forms a tart base with a circular edge by pressing the pastry portion in the press. The tart base is transferred from the press onto the turntable by means of the second transfer means, then coordinated control of the crimper and the rotation of the turntable to obtain a succession of overlapping crimps by successively crimping the section of the edge of the tart base located in the crimping zone and projecting from the turntable over all of the circumference of the edge of the tart base. The crimped edge tart base is evacuating by means of the third transfer means.