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.

An machine for kneading and extruding pasta, having a body, a motor having a horizontal output shaft, a transmission from the output shaft to a horizontal driven shaft parallel to the output shaft and coaxial to a shaft of a kneading reel, projecting externally to the body in a dough forming tank. The body includes a load-bearing frame, including a sheet metal plate bent substantially 90 to provide a horizontal base, fixed relative to a support, and a vertical wall, on which the dough forming tank is fixed, and an inner reinforcement having a first vertical plate fixed relative to the horizontal base, parallel to and spaced from the vertical wall, a second vertical plate fixed to the inner face of the vertical wall, and a bearing for supporting the output shaft and the driven shaft relative to the first and second plate.

An machine for kneading and extruding pasta, having a body, a motor having a horizontal output shaft, a transmission from the output shaft to a horizontal driven shaft parallel to the output shaft and coaxial to a shaft of a kneading reel, projecting externally to the body in a dough forming tank. The body includes a load-bearing frame, including a sheet metal plate bent substantially 90 to provide a horizontal base, fixed relative to a support, and a vertical wall, on which the dough forming tank is fixed, and an inner reinforcement having a first vertical plate fixed relative to the horizontal base, parallel to and spaced from the vertical wall, a second vertical plate fixed to the inner face of the vertical wall, and a bearing for supporting the output shaft and the driven shaft relative to the first and second plate.

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.

An apparatus and method for processing a foodstuff comprises a closed conveyor path, a conveyor device, and a treatment chamber. The conveyor path includes an inlet and an outlet. The conveyor device is positioned within the closed conveyor path and configured to receive the foodstuff from the inlet. The conveyor device is further configured to convey the foodstuff along the closed conveyor path toward the outlet. The treatment chamber is positioned within the closed conveyor path downstream of the conveyor device for receiving the foodstuff from the conveyor device. The treatment chamber includes a rotatably driven first kneading shaft configured to collide the foodstuff within the treatment chamber.

An apparatus and method for processing a foodstuff comprises a closed conveyor path, a conveyor device, and a treatment chamber. The conveyor path includes an inlet and an outlet. The conveyor device is positioned within the closed conveyor path and configured to receive the foodstuff from the inlet. The conveyor device is further configured to convey the foodstuff along the closed conveyor path toward the outlet. The treatment chamber is positioned within the closed conveyor path downstream of the conveyor device for receiving the foodstuff from the conveyor device. The treatment chamber includes a rotatably driven first kneading shaft configured to collide the foodstuff within the treatment chamber.

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.

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.

A method for manufacturing a food product, comprising mixing dehulled fava bean flour and vegetable protein flour to obtain a basic mixture, wherein the basic mixture has 15-30 wt-% of dehulled fava bean flour and 70-85 wt-% of vegetable protein flour; adding water to the basic mixture in an amount of 30-70 wt-% of the total weight of the basic mixture and water to obtain a hydrated mixture; kneading the hydrated mixture at a temperature of 100-150 C. in an extruder, to form a dough; and allowing the dough to exit the extruder via a cooling die to form the food product, wherein the temperature of the food product at the exit of the cooling die is 50-95 C.

A method for manufacturing a food product, comprising mixing dehulled fava bean flour and vegetable protein flour to obtain a basic mixture, wherein the basic mixture has 15-30 wt-% of dehulled fava bean flour and 70-85 wt-% of vegetable protein flour; adding water to the basic mixture in an amount of 30-70 wt-% of the total weight of the basic mixture and water to obtain a hydrated mixture; kneading the hydrated mixture at a temperature of 100-150 C. in an extruder, to form a dough; and allowing the dough to exit the extruder via a cooling die to form the food product, wherein the temperature of the food product at the exit of the cooling die is 50-95 C.