A Baumkuchen baking system 10 includes: a Baumkuchen baking machine 1 including an oven 2, a batter container 4, a roller 3 and a camera 7; and a control unit 8. A server 20 is capable of accessing a storage unit 30 that stores a learning-enhanced model obtained by learning a doneness determination or baking control based on an image of the outer peripheral surface of Baumkuchen batter. The control unit 8 includes: a user interface unit 83; and an automatic control unit 82 that determines doneness or baking control using the learning-enhanced model provided by the server 20 based on an image, captured by the camera 7, of the outer peripheral surface of Baumkuchen batter currently being baked and uses the result of determination to automatically control baking of each layer of the Baumkuchen batter.

When operating a dough-kneading device, a momentary torque acting on kneading tool of the dough-kneading device, a momentary speed and a momentary rotational position of the kneading tool are measured. From the measurement values, a dough elasticity parameter and a dough viscosity parameter are determined as actual dough parameters. Dough-status data is then output based on the measurement data and the determined actual dough parameters. From the measurement values, dough parameters can therefore directly be concluded, which represent a measure on the one hand for the viscosity and, on the other hand, for the elasticity of the dough. An objective monitoring of the kneaded dough is therefore possible. In addition or as an alternative, an expected kneading period until reaching a maximum torque is determined.

To allow simplification of the operating mechanism for automatic charging of auxiliary material, thus enabling compactization/simplification of the automatic bread making machine as well as increased readiness of its cleaning. An auxiliary material accommodating container detachably attachable to an automatic bread making machine. The container includes a base body 31, a first accommodating section 31a, a second accommodating section 31b, a first opening/closing member (a lid member 32 and a frame member 33) and a second opening/closing member (a yeast lid member 34). The first accommodating section 31a and the second accommodating section 31b accommodate auxiliary materials to be charged to bread. The first opening/closing member is pivotable relative to the base body 31 about a pivot axis G to open/close the first accommodating section 31a. The second opening/closing member is pivotable relative to the base body 31 about the pivot axis G to open/close the second accommodating section 31b.

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 food mixing machine includes a mixer body including a column and a head extending from the column. A rotatable output member extends downward from the head for receiving a mixer tool. A bowl support is mounted for vertical movement along the column between a lowered position away from the head and a raised position toward the head. A drive assembly is linked to selectively drive the rotatable output member. A user interface, including a touch-screen display, is located on the mixer body. A controller is associated with the user interface, wherein the controller is configured to communicate mixing machine condition information via the touch-screen display.

The invention relates to a device for injecting a fluid, in particular a cryogenic fluid, the device comprising a fluid feed head and a fluid dispenser body, detachably mounted on said feed head, said feed head comprising a groove for circulating the fluid fed to said body, said groove being closed when the body is mounted on the feed head and said groove being open when the feed head and the body are detached from one another.

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.

The hydration apparatus includes an air augmentation feature that intersects the ingredients. The air augmentation inlet is positioned to cause turbulence in the ingredients prior to the ingredients passing a liquid discharge nozzle that hydrates them.

The hydration apparatus includes an air augmentation feature that intersects the ingredients. The air augmentation inlet is positioned to cause turbulence in the ingredients prior to the ingredients passing a liquid discharge nozzle that hydrates them.

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).