A stamp system includes a top portion and a bottom portion, each shaped to resemble a slice of bread. The top portion has a lower surface that forms a pattern to be stamped into an edible item. The bottom portion has an upper surface that is configured with a tray that is shaped to carry an edible ink. The stamp system is used to stamp both a physical impression and a pattern in edible ink onto an edible item, such as a sandwich made of sliced bread.

A taco shell is produced using a rotary cutter including a shaft, an outer blade extending radially outward from the shaft and a first inner blade extending radially outward from the shaft. The outer blade defines an interior area, enclosed by the outer blade, and an exterior area. The first inner blade is located in the interior area and includes a plurality of teeth. A dough piece is cut from a dough sheet with the outer blade, and a first arcuate line of depressions is created in the dough piece with the plurality of teeth. The dough piece is folded to form a shaped dough piece, and the shaped dough piece is baked to produce a hard taco shell.

A process of inserting a stick into a meat patty, which is formed in a food product forming apparatus. The process includes inserting the stick at least partially into the meat patty while a drum of the food product forming apparatus rotates and the stick is moved for insertion into the meat patty by an insertion unit. While the stick is inserted into at least one cavity in one of the rows of cavities, another at least one cavity in another one of the rows of cavities is simultaneously filled with the meat patty. The step of inserting the stick takes place during a co-rotational movement of the drum and the insertion unit, while the drum rotates from a filling position to a discharge position.

A taco shell is produced using a rotary cutter including a shaft, an outer blade extending radially outward from the shaft and a first inner blade extending radially outward from the shaft. The outer blade defines an interior area, enclosed by the outer blade, and an exterior area. The first inner blade is located in the interior area and includes a plurality of teeth. A dough piece is cut from a dough sheet with the outer blade, and a first arcuate line of depressions is created in the dough piece with the plurality of teeth. The dough piece is folded to form a shaped dough piece, and the shaped dough piece is baked to produce a hard taco shell.

A rotary dough molding machine (10). The machine has a frame (6), a die roller (4) rotatably mounted to the frame (6), a knife (3) for scraping dough from the die roller (4), the knife (3) extending along the die roller (4), and a driver for moving the knife (3) between a scraping position and an inactive position, with the driver having a first drive (1) acting on the first end (31) of the knife (3) and a second drive (2) acting on the second end (32) of the knife (3). The first drive (1) and the second drive (2) can be actuated independently of each other.

A rotary dough molding machine (10). The machine has a frame (6), a die roller (4) rotatably mounted to the frame (6), a knife (3) for scraping dough from the die roller (4), the knife (3) extending along the die roller (4), and a driver for moving the knife (3) between a scraping position and an inactive position, with the driver having a first drive (1) acting on the first end (31) of the knife (3) and a second drive (2) acting on the second end (32) of the knife (3). The first drive (1) and the second drive (2) can be actuated independently of each other.

A machine for moulding dough for oven-baked products, of the rotary-moulding type, which is characterized by the configuration with which the conveyor belt (8) runs over the moulding roll (2) and preferably also in that it envisages two feed rolls (4A, 4B) opposed to one another positioned above the moulding roll (2).

This disclosure provides a method for making a self-supporting filled food product, wherein at least one food item is wrapped in a layer of dough, after which the layer of dough is cooked so that the layer of dough gains a firmness such that the self-supporting filled food product is obtained in which a first dough portion of the layer of dough substantially fully covers the at least one food item, wherein the layer of dough is shaped in such a way before cooking that after cooking, a second dough portion of the layer of dough extends from the first dough portion away from the at least one food item so as to form a handle for holding the cooked filled food product.

The present disclosure provides a food preparation tool for making trenches on a food item such as bread product. The tool includes a handle configured to be held by a user. A first roller configured with a plurality of first ridges is rotatably coupled to a first end of the handle. The first ridges are configured to form trenches on the food item upon application of pressure by the user on the food item via the first roller. A second roller configured with a plurality of second ridges is rotatably coupled to a second end of the handle. The second ridges are configured to form trenches on the food item upon application of pressure by the user on the food item via the second roller. The trenches prevent spillage of condiments from bread product thereby preventing food wastage, while also ensuring healthier and tastier product.

The present disclosure provides a food preparation tool for making trenches on a food item such as bread product. The tool includes a handle configured to be held by a user. A first roller configured with a plurality of first ridges is rotatably coupled to a first end of the handle. The first ridges are configured to form trenches on the food item upon application of pressure by the user on the food item via the first roller. A second roller configured with a plurality of second ridges is rotatably coupled to a second end of the handle. The second ridges are configured to form trenches on the food item upon application of pressure by the user on the food item via the second roller. The trenches prevent spillage of condiments from bread product thereby preventing food wastage, while also ensuring healthier and tastier product.