A baking machine includes a winding device (1) for the continuous production of edible wafer rolls provided on the inside with an edible substance. The winding device has a mandrel (2) with a cylindrical winding wall (6) having an exterior winding surface (7) which is adapted for abutment and for rolling of a warm plastically deformable wafer strip and by dint of which, during operation, heat transfer takes place due to the abutment of the wafer strip. An interior of the cylindrical winding wall (6) defines a substance channel (8) for introducing the edible substance into an interior of the wafer roll, and at least one temperature-control channel (9) for guiding a temperature-control medium therethrough. The temperature-control channel (9) extends from a mounted portion (3) of the mandrel (2) into a projecting portion (4) of the mandrel (2) and back again into the mounted portion (3) of the mandrel (2).

A producing method for a dough for food in which a filling is wrapped with a dough sheet. The producing method includes the steps of: a) thinly extending and baking a dough liquid so as to prepare a thin baked dough; b) winding the thin baked dough around a mold member narrowed toward a tip; c) freezing the thin baked dough wound around the mold member so as to prepare a three-dimensional dough hardened in a manner wound around the mold member; and d) detaching the mold member from the three-dimensional dough. The method can speedily provide food in which a filling is wrapped with a dough sheet such as a crepe.

A cone shaped waffle food product including a first side whose surface area is increased by a technical pattern in order to assure a defined adhesion at a baking plate during a production process and to provide engagement surfaces for a receiving tool, wherein the technical pattern includes bars or grooves that are respectively arranged parallel to each other; a second side whose surface area is smaller than the surface area of the first side, and wherein the second side is free from the technical pattern and provided with a design pattern.

A sandwiching device for creating pocket sandwich-type food, the sandwiching device having a stand, a lever mechanism attached to the stand, a punch attached to the lever mechanism, a die attached to the stand and positioned below the punch, and a sealer seated within the die. The lever mechanism is used to lower the punch and press the punch against the die and the sealer. When foodstuff is placed on the die, pressing the punch against the die and the sealer simultaneously cuts the crust off the foodstuff while sealing the edges of the foodstuff to create a pocket sandwich. To facilitate the sealing, the perimeter edge of the sealer may have a scalloped edge.

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.

An automated system and method for manufacturing a cone-shaped food product holder requires the coordinated use of a forming unit, a conveyor unit and a control unit. In their combination, the forming unit rotates a conically-shaped bake form at a constant angular velocity . Simultaneously, the conveyor unit advances a bread dough strip on a conveyor belt at a constant linear velocity v, for deposit of the bread dough strip onto the bake form. In order to account for the conical configuration of the bake form, the actions of the forming unit and the conveyor unit are coordinated by the control unit. Specifically, the control unit moves the conveyor unit with a predetermined rotation relative to the forming unit to form the food product holder on the forming unit for subsequent baking.

A machine with horizontally oriented cone-rolling devices produces rolled wafer cones. The cone-rolling devices are arranged one behind the other along a circulatory path in an elongate machine framework and are conveyed along the circulatory path, by an endless conveyor, from an infeed station to the delivery station of the machine. Each cone-rolling device has a rolling mold connected rigidly to the carrying frame of the device, a cone stripper, which can be displaced along the carrying frame, and a rolling mandrel, which can be displaced along the carrying frame. The rolling mold is arranged on a lateral end portion of the carrying frame, the cone stripper is arranged on a first carriage, which can be displaced along the carrying frame, and the rolling mandrel is arranged on a second carriage, which can be displaced along the carrying frame.

Various aspects of this disclosure relate to a method of trimming a cone-shaped wafer, wherein the trimming is performed with an ultrasonic knife. The cone-shaped wafer may be an ice cream cone such as a waffle cone. In some specific embodiments, the cone-shaped wafer is trimmed to a length of no greater than 117 millimeters.

A system for forming and baking dough has a pallet with a female mold and a ram separate from the pallet. A ribbon of unbaked dough is located between the pallet and the ram. The ram has a male mold that is actuated to contact and stretch the dough into the female mold when the male mold engages with the female mold. A portion of the dough is separated from the ribbon and remains with the pallet as it is baked. An optional weight is mated to the pallet to maintain the position of the stretched dough with the female mold during the baking process.

An apparatus for automatically preparing baked waffle cone sheets, for use in preparing a waffle cone to be filled with a frozen confectionery product, from waffle cone batter, the apparatus comprising a baking station, the baking station comprising a plurality of baking plate locations onto which the waffle cone batter is to be deposited, each baking plate location comprising an essentially planar baking surface comprising a characteristic waffle region comprising a first array of parallel linear grooves, so as to produce a characteristic waffle pattern in the baked waffle sheet from the resulting parallel linear protrusions in the baked waffle sheet; wherein each baking plate location also comprises a graphical region, the graphical region being located within the characteristic waffle region and comprising grooves corresponding to a graphical image, and also comprising at least one linear groove, each linear groove being contiguous with, dimensionally similar to and collinear with a groove in the characteristic waffle region, and wherein the spacing density of grooves in the graphical region is less than that in the surrounding characteristic waffle region.