A method for forming stuffed food includes steps of: step 1: sending and cutting dough wrappers; wherein shaping molds (1001) on a rotation disc (101) are arranged below a sending and cutting station (20); the dough wrappers are cut into pre-set shapes before dropping in the shaping molds (1001); unused dough enters an opening (106) on the rotation disc (101) and is transported downwardly, so as to be collected; and step 2: filling the dough wrappers with stuffing; wherein the shaping molds (1001) transport the dough wrappers to a stuffing injection station (30) where the stuffing is injected onto the dough wrappers. According to the method, the opening on the rotation assembly collects the unused dough and takes full advantage of the space below the rotation assembly. A recycling bin is placed below the opening to collect the unused dough.

A method for forming stuffed food includes steps of: step 1: sending and cutting dough wrappers; wherein shaping molds (1001) on a rotation disc (101) are arranged below a sending and cutting station (20); the dough wrappers are cut into pre-set shapes before dropping in the shaping molds (1001); unused dough enters an opening (106) on the rotation disc (101) and is transported downwardly, so as to be collected; and step 2: filling the dough wrappers with stuffing; wherein the shaping molds (1001) transport the dough wrappers to a stuffing injection station (30) where the stuffing is injected onto the dough wrappers. According to the method, the opening on the rotation assembly collects the unused dough and takes full advantage of the space below the rotation assembly. A recycling bin is placed below the opening to collect the unused dough.

A machine is configured to make a food roll, wherein a strip of dough is spirally wrapped around a food product elongated along an axis between two ends. The machine comprises a feed means for conveying a plurality of strips of dough that are spaced apart from each other along a forming path and a wrapping station for wrapping each strip of dough around a food product. The wrapping station comprises a positioning area, which is configured to position the strip of dough obliquely with respect to the axis of the food product, and a rolling area for the strip of dough, which is configured to wrap the strip of dough spirally around a food product starting from one of the ends of the food product. The rolling area comprises two spindles that are rotatable about an axis of rotation and each one having an attachment portion for retaining a food product at the ends thereof. The wrapping station comprises a distributor of food products configured to direct one food product at a time towards the rolling area so as to be gripped and retained by the spindles.

A machine is configured to make a food roll, wherein a strip of dough is spirally wrapped around a food product elongated along an axis between two ends. The machine comprises a feed means for conveying a plurality of strips of dough that are spaced apart from each other along a forming path and a wrapping station for wrapping each strip of dough around a food product. The wrapping station comprises a positioning area, which is configured to position the strip of dough obliquely with respect to the axis of the food product, and a rolling area for the strip of dough, which is configured to wrap the strip of dough spirally around a food product starting from one of the ends of the food product. The rolling area comprises two spindles that are rotatable about an axis of rotation and each one having an attachment portion for retaining a food product at the ends thereof. The wrapping station comprises a distributor of food products configured to direct one food product at a time towards the rolling area so as to be gripped and retained by the spindles.

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

The present invention relates to a dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granules and constitutes more than 50% of the dry mix, preferably at least 95%. The invention further relates to a batter and a dough prepared from the dry mix and for use in the preparation of a food product such as churros, fritters, waffles, donuts, beignets, empanadas, quesadillas, pancakes, crpes, blinis, pizzas, flatbread, steamed buns, roti, chapatti, tortillas, parathas, flammkuchen, muffins, scones, filled pockets, filled sticks, finger food, dumplings.

A waffle iron comprises textured upper, lower, and perimeter heatable plates that can be assembled to create a cavity into which batter and other prepared ingredients are dispensed to cook a waffle having sufficient depth to feature a waffle pattern along its top and bottom faces as well as along its thickness and to fully contain within its batter separate, prepared ingredients which are enclosed within the waffle to make a single unit and can be eaten in its entirety by hand without having to fold the waffle around those ingredients, sandwich those ingredients between waffles, or use any other means to keep the waffle from separating from the ingredients. The waffle can be visually inspected for doneness during the cooking process or removed from the assembled unit once cooked by separating the individual plates. Electronic means may also be employed to monitor or alert of doneness.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.