A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.

An automatic bread maker includes a housing; a baking pan disposed inside the housing to mix or heat bread ingredients and disposed with an upwardly facing entrance; and a hanging rack disposed inside the housing that accommodates a bread ingredient box and a stock bin disposed below the hanging rack and above the upwardly facing entrance. The hanging rack is disposed with a sawtooth blade that faces upwardly to pierce the bread ingredient box and the stock bin is disposed with a drop opening that faces the upwardly facing entrance and that has a size that is smaller than that of the entrance so that, when the bread ingredient box is pierced, the bread ingredients drop down into the stock bin, and wherein a driver is further disposed to control opening and closing of a cover of the stock bin to discharge at least a portion of the bread ingredients.

A bread making method includes providing an automatic bread maker; providing a bread ingredient box and putting bread ingredients into a first accommodating room and packaging; placing an outer wall of the bread ingredient box face down on a hanging rack provided with a sawtooth blade above a baking pan inside the automatic break maker, causing the sawtooth blade to pierce the outer wall of the bread ingredient box and allowing the bread ingredients to drop into a stock bin for temporary storage, controlling covers of the stock bin to open as required, causing at least some of the bread ingredients to drop into the baking pan and adding water; processing the bread ingredients and the water into a working dough by mixing, stirring and kneading, to provide a first dough; resting, fermenting and degassing the first dough; heating and baking the first dough in the baking pan.

The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

A feed roller is formed with a generally cylindrical outer surface having raised portions arranged in a pattern that extends circumferentially around the surface. The raised portions are formed in distinct shapes. Preferably the distinct shapes are chevron shapes that retain dough between successive chevron shapes. The roller preferably has an annular ridge which prevents dough from escaping axially off the edge of the roller. In use, dough is feed between the feed roller and a mold roller. Some of the dough is retained on the outer cylindrical surface of the feed roller to provide a smooth surface for inserting the rest of the dough in mold cavities located in the mold roller.

The automatic bread maker has case 23 for accommodating bread-making material, heater for heating case, and temperature detector for detecting the temperature of case. The automatic bread maker further has pulverizing and mixing section and controller. Pulverizing/mixing section is disposed on bottom of case. While rotating, it pulverizes and mixes the material in case. Controller controls heater and pulverizing and mixing section according to the temperature of case. Controller governs a pulverizing step for producing rice paste from the material and a mixing step for mixing the rice paste after the pulverizing step. In the pulverizing step, pulverizing and mixing section rotates in a rotation speed range the same as that in the mixing step. The structure suppresses friction heat produced in pulverizing rice grains. This suppresses gelatinization of rice starch, providing rice paste with stable viscosity.

The invention relates to a method, a control and/or regulating device, a device and products as well as the use of such products. It is shown how gas-foamed products are manufactured from doughs or from pastes in an elongated process space and how the static pressure required for the gas dissolution is maintained in the process space up to the outlet opening and the foaming in the dough or in the paste is not initiated in a targeted manner under predetermined process conditions until the product exits from a metering valve device connected downstream of the process space and the pressure is reduced.

A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 barp<critical pressure of the gas.

A system for overturning tanks, in particular tanks of kneading machines, includes a vertical supporting structure, an overturning unit, which is mobile along the structure between a lowered position and a raised position and can turn about an axis transverse to the vertical direction, and a system for driving the movement of said unit between said lowered position and said raised position. A further actuation system is provided for governing the movement of rotation of said unit independently of said movement between said lowered position and said raised position.

The invention relates to a kneader machine for alimentary doughs including a container provided with a tight lid and a rotor rotatably arranged in the container about a vertical rotation axis (A), wherein the rotor has a flat base consisting of a plurality of arms and a plurality of mixing paddles which extend from the arms in a vertical direction (V), and wherein the arms of the rotor have beveled surfaces formed along their peripheries on the sides intended to face a rotation direction of rotation (R) of the rotor. The mixing paddles have first and second mixing paddles configured so as to generate between them a whirling motion of the particles of the solid ingredients on a plane (P) passing through the rotation axis (A) of the rotor and perpendicular to its base. The invention also relates to a method of making an alimentary dough by using the kneader machine.