A drum roaster for roasting beans. The drum roaster includes a housing assembly in which a roasting drum for receiving the beans is rotatably supported, a drive device for rotating the roasting drum, and a heating assembly for heating the beans at least via a heating air. The heating assembly includes an electric heating element for heating a feed air, a suction fan for extracting the heating air out of the roasting drum, and a feed air fan to supply the feed air.

The electric heating element is arranged in a heating tube upstream of the roasting drum as seen in a flow direction of the heating air. The suction fan is arranged downstream of the roasting drum as seen in the flow direction of the heating air. The feed air fan is arranged upstream of the electric heating element as seen in a flow direction of the feed air.

A cooking appliance and a roasting assembly configured to be removably mounted within such cooking appliance are provided. The roasting assembly includes a pan defining an internal volume. The pan is configured to be rotatably mounted on a floor of a cooking chamber of the cooking appliance. The roasting assembly also includes a stirrer rod positioned within the internal volume of the pan. The stirrer rod is configured to be coupled to a rotating hub of the cooking appliance whereby the stirrer rod rotates with the rotating hub. The pan rotates at a first speed and the stirrer rod rotates at a second speed different from the first speed.

A cooking appliance and a roasting assembly configured to be removably mounted within such cooking appliance are provided. The roasting assembly includes a pan defining an internal volume. The pan is configured to be rotatably mounted on a floor of a cooking chamber of the cooking appliance. The roasting assembly also includes a stirrer rod positioned within the internal volume of the pan. The stirrer rod is configured to be coupled to a rotating hub of the cooking appliance whereby the stirrer rod rotates with the rotating hub. The pan rotates at a first speed and the stirrer rod rotates at a second speed different from the first speed.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressurethe latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a torrefacto effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressurethe latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a torrefacto effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.