Apparatuses and methods for preparation of breads are described. The apparatuses include a press unit that can receive a dough ball and flatten the dough ball. The press unit includes a top plate and a bottom plate, each of which is in an inclined arrangement. The top plate swivels towards and away from the bottom plate. A dough ball is flattened between the top plate and the bottom plate. The bottom plate is heated, thereby heating a first face of the flattened dough in contact with the bottom plate. A flipper connected to at least one of the top plate and the bottom plate guides the flattened dough to a heated cooking surface. The guiding enables a second face of the flattened dough to come in contact with the cooking surface, thereby heating the flattened dough and forming the bread.

The present disclosure is directed to press systems and methods for forming pliable material, such as dough, into a specifically-designed shape for allowing hand-stretching of the pliable material after pressed by the press system. In some examples, the press system may be manually operated, automatically or hydraulically assisted, and/or mechanically assisted. The press assembly of the press systems disclosed herein may include a press mold having a contoured or multifaceted shape designed to form a finished dough, such as a pizza crust, having a thicker central portion, a relatively thinned intermediate portion, and a thicker edge portion at a perimeter of the pizza crust.

The present disclosure is directed to press systems and methods for forming pliable material, such as dough, into a specifically-designed shape for allowing hand-stretching of the pliable material after pressed by the press system. In some examples, the press system may be manually operated, automatically or hydraulically assisted, and/or mechanically assisted. The press assembly of the press systems disclosed herein may include a press mold having a contoured or multifaceted shape designed to form a finished dough, such as a pizza crust, having a thicker central portion, a relatively thinned intermediate portion, and a thicker edge portion at a perimeter of the pizza crust.

A method and an apparatus of forming food dough to be used for making bases for pizza and the like are described. The method provides for compressing a predefined mass or dose of dough between two surfaces and massaging it by deforming one of said surfaces, consisting of a flexible diaphragm whereon the dough is worked. For this purpose, the forming machine has idle tapered rollers arranged under the diaphragm, which make a motion of revolution about a vertical axis and roll on the extrados of the diaphragm. During the forming process, the dough is squeezed by a movable plate or cover.

Device to prepare turnovers which has a base element, a top contact element, and lever for closing. The base element has two parts which are joined by two hinges. One part is fixed and the other one performs a 180 opening and closing movement to form the turnover. This movable part has engravings on its interior surrounding walls which are marked in the dough when the two parts come together to form the pie. The outer edge of the periphery of the base element has a slope that serves to cut the dough excess of the turnovers. When the lever presses the top contact element against the base element a concave tortilla will form. Then, the concave tortilla is stuffed with your choice of filling and the movable part closes to form the turnover. Finally, the movable part opens and the turnover is taken out.

A system for handling culinary preparations, which includes: a mounting (I) including an upper surface arranged to receive a culinary preparation, and a plurality of feedthroughs extending between the upper surface and a lower surface; a transfer device including a plurality of projecting portions; a relative movement system being arranged to position the system in a low position, in which no projecting portion projects relative to the upper surface of the mounting, and a high position, in which one end of at least one projecting portion is made to project through the feedthroughs, relative to the upper surface of the mounting; and a handling tool including oblong elements arranged to be inserted between projecting portions.

Fillable crusts including Bulgur wheat and methods for making the same are disclosed. Dough is formed into a pre-determined configuration by molds with surfaces matching the predetermined configuration. The dough is inductively cooked by inductively heating the molds. Additional examples of configurations include a flat disk, a concave disk, and a star shaped cup with multiple points. A filling is formed by mixing and pre-cooking a variety mixture of ingredients including sweet and savory. The filling is located within the fillable crust. The fillable crusts may be packaged and refrigerated for further use or cooked then immediately filled within a typical food preparation procedure.

The present disclosure is directed to press systems and methods for forming pliable material, such as dough, into a specifically-designed shape for allowing hand-stretching of the pliable material after pressed by the press system. In some examples, the press system may be manually operated, automatically or hydraulically assisted, and/or mechanically assisted. The press assembly of the press systems disclosed herein may include a press mold having a contoured or multifaceted shape designed to form a finished dough, such as a pizza crust, having a thicker central portion, a relatively thinned intermediate portion, and a thicker edge portion at a perimeter of the pizza crust.

A device for forming a sheeted dough from a dough piece, which includes: (i) a lower tray arranged so as to support the dough piece during a forming operation, (ii) an upper tray, and (iii) a forming actuator arranged so as to move the upper plate in relation to the lower plate, in such a way as to be able to press the dough piece between the lower tray and the upper tray in order to form a sheeted dough, the lower tray containing a system of mobile ejectors that can assume a so-called retracted position in such a way as to form, overall, a continuous surface with the lower tray, and a so-called raised position in such a way as to form a raised surface in relation to the lower tray.

A hand operated press 10 for foodstuff includes a base plate assembly 20 with a moving plate assembly 40 hingedly mounted at a predetermined points of their peripheries. An actuating arm 60 is hingedly mounted to the periphery of the base plate assembly 20 at a point opposite to where moving plate assembly 40 is hingedly mounted. A concave portion 70 in the actuating arm with a concavity facing the distal end of the moving plate comes in cammingly contact avoiding a perpendicular angle of attack. A protuberance 48 extending from the distal end 47 of the moving plate assembly 40 further ensures the cammingly contact while preventing actuating arm assembly 60 to totally collapse against the base plate assembly. A curved portion adjacent to the concave portion is prevents a user's fingers from coining in contact with the base plate assembly.