The invention concerns a dough handling unit (1, 1′) for handling dough comprising a housing (8, 8′, 8″), a dough inlet (10, 10′) for introducing dough into the housing (8, 8′, 8″), a dough outlet (12, 12′) for discharge of the dough from the housing (8, 8′, 8″), and a handling chamber for handling the dough, that is arranged within the housing (8, 8′, 8″) along a portion between the inlet and the outlet and is substantially closed off relative to the surroundings, wherein arranged in the handling chamber (2, 2′) is a dough structuring portion (4, 4′, 4″) having a nozzle (6, 6′, 6″) which reduces the flow cross-section for structuring of the dough, and downstream of the nozzle (6, 6′, 6″) the flow cross-section in the dough structuring portion is enlarged again in relation to the reduced flow cross-section in the region of the nozzle (6, 6′, 6″).

A slide gate assembly includes a mounting plate with a through opening and an upper surface, and a top plate with a through opening and lower surface, wherein the through opening of the top plate aligns with the through opening of the mounting plate. A slide plate is mounted between the lower surface of the top plate and the upper surface of the mounting plate, wherein the slide plate is slidable between a closed position and an open position, wherein, in the closed position the slide plate blocks material passage from the opening of the top plate to the opening of the bottom plate, wherein, in the open position, the slide plate permits material passage from the opening of the top plate to the opening of the bottom plate

A slide gate assembly includes a mounting plate with a through opening and an upper surface, and a top plate with a through opening and lower surface, wherein the through opening of the top plate aligns with the through opening of the mounting plate. A slide plate is mounted between the lower surface of the top plate and the upper surface of the mounting plate, wherein the slide plate is slidable between a closed position and an open position, wherein, in the closed position the slide plate blocks material passage from the opening of the top plate to the opening of the bottom plate, wherein, in the open position, the slide plate permits material passage from the opening of the top plate to the opening of the bottom plate

The present disclosure relates to a stirrer for stirring a raw material such as flour or meat. Two rotating shafts are installed inside the stirrer such that stirring blades intersect with each other. The two rotating shafts are controlled to simultaneously rotate symmetrically or to rotate in the same direction, and the stirred raw material is discharged through a side surface of a stirring tank of the stirrer. The rotating shafts having the stirring blades formed thereon are connected to a driving means that can adjust the phase angle of the two shafts, via a position control device. The raw material is stirred while relative positions are adjusted such that the stirring blades formed on the two rotating shafts do not interfere with each other.

A dough kneading and feeding system includes a dough barrel that defines a dough handling space in which a screw shaft is provided to extend through a shaft hole and a discharge opening of the dough barrel. An ejection nozzle is coupled with the discharge opening. The screw shaft includes a blade for driving a dough material toward the discharge opening located at the front side to be discharged through the ejection nozzle. At least one assisting screw is arranged, in combination with a bearing, to be parallel with the screw shaft in the dough handling space. The assisting screw includes at least one helical blade, which is rotatable to drive the dough material in a direction opposite to the direction of the dough material driven by the screw shaft and also to drive the dough material toward the screw shaft in a radial direction of the screw shaft.

A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion 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 bar≤p<gas critical pressure.

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 bar≤p<critical pressure of the gas.

Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm.sup.3/g.

Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm.sup.3/g.

A food mixer comprises a container, a rotational shaft, an agitation member, a main packing, a collar, and a sub packing. The rotational shaft penetrates a wall of the container and is rotatably supported by the container. The agitation member is configured to agitate a work product in the container by rotating together with the rotational shaft. The main packing is disposed between the container and the rotational shaft. The collar is held at an outer periphery of the rotational shaft by a fixing member so that a space is formed between the main packing and the collar. The collar allows the space to be opened toward the container when the collar moves away from the fixed position after the fixing state is removed. The sub packing is provided between an outer periphery of the collar and a boss portion.