An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having a dry ingredients priming unit and a wet ingredients priming unit. The dry ingredients priming unit can include a vertically-oriented hopper and a screw positioned within an interior region of the hopper, wherein the first screw extends along the central longitudinal axis of the hopper and is configured to rotate about its own central longitudinal axis. The system can also include a mixing assembly, a forming assembly, an oven, and a controller. The controller can be coupled to the priming assembly and configured to adjust the amount of dry ingredients delivered from the hopper to the mixing chamber by controlling rotation of the screw.

A large-scale multifunctional rice noodle making machine, along the direction of materials delivery comprises sequentially a rice lifting machine inlet, a rice lifting machine, a fermenter, a rice feeder, a rice-flour outlet, an auxiliary ingredients machine, a continuously mixing and conveying machine, an outlet, a self-ripening and shaping machine, a hot water circulation tank, a rice-flour feeder, an extruding machine, a conveyor of aging machine, a fan, an aging machine, a first noodle loosen machine, a noodle steamer, an out-feed channel, a second noodle loosen machine, a conveyor, an inlet, an inner packaging machine, a conveyor I, a weighing scale, a metal detector, a conveyor II, a sterilizer, and a rice noodle collector. The present invention relates to a large-scale multifunction rice noodle machine, which can automatically and efficiently produce a variety of rice noodles, such as fermented and non-fermented rice noodles.

A system for remote management of smart grinding device is provided. The system includes a device configured for performing a plurality of functions based on a one or more inputs received. The plurality of functions includes identifying, weighing, dispensing, cleaning, soaking, grinding, fermenting, altering the proportions and storing of one or more ingredients for preparation of an edible composition. The system also includes a communication interface configured for communicating the one or more inputs to the device and further communicating a real time information related to the plurality of functions performed, to a remote server via a wireless network. The system also includes the remote server configured for continuously analyzing the real time information related to the plurality of functions performed by the device by using artificial intelligence (AI) for generating the one or more inputs for the plurality of functions.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A process for preparing a soft cheesecake mixture places the ingredients for preparing the soft mixture in a pre-mixing member. The process also includes pre-mixing the ingredients so as to blend them together to obtain a pre-mixed mixture having a density between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained between 25 ? C. and 40 ? C.; continuously transferring a part of the pre-mixed mixture in the collection tank towards a homogenising member; and homogenising the pre-mixed mixture by the homogenising member, whose temperature is maintained between 25? C. and 40? C. so as to obtain an emulsified mixture having a density between 0.81 g/mL and 0.92 g/mL.

Present Automatic machine for making flat edibles (1) mainly comprises of Dispensing module (2), Kneading Module (3), Dough-arm Module (4), Pressing Module (5), Flat edible arm Module (6), Baking Module (7), Electronic Module (8), Body and Structural parts (9). Said Dispensing module (2) is provided to dispense the raw materials for preparing the flat edibles wherein said raw materials generally, but not exclusively include flour, water and oil, said Kneading Module (3) is for kneading of raw materials dispensed, said Dough-arm Module (4) transfers the dough from Kneading module (3) to Pressing Module (5), said Pressing Module (5) facilitates in pressing the dough into flat round edible, said Flat edible arm Module (6) transfers flat round edible from the Pressing Module (5) to Baking Module (7) and Baking Module (7) to outside tray, said Electronic module (8) controls the working of present Automatic machine for making flat edibles (1).

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A large-scale multifunctional rice noodle making machine, along the direction of materials delivery comprises sequentially a rice lifting machine inlet, a rice lifting machine, a fermenter, a rice feeder, a rice-flour outlet, an auxiliary ingredients machine, a continuously mixing and conveying machine, an outlet, a self-ripening and shaping machine, a hot water circulation tank, a rice-flour feeder, an extruding machine, a conveyor of aging machine, a fan, an aging machine, a first noodle loosen machine, a noodle steamer, an out-feed channel, a second noodle loosen machine, a conveyor, an inlet, an inner packaging machine, a conveyor I, a weighing scale, a metal detector, a conveyor II, a sterilizer, and a rice noodle collector. The present invention relates to a large-scale multifunction rice noodle machine, which can automatically and efficiently produce a variety of rice noodles, such as fermented and non-fermented rice noodles.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.