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 elastomer rheology process can include: receiving material formation data associated with an elastomer; conveying the elastomer towards one or more rollers that compress and stretch the elastomer according to a predetermined rolling profile comprising roller gap and speed settings; sensing a first dimension of a first portion of the elastomer before the first portion of the elastomer is passed through the sheeter; sensing a second dimension of a second portion of the elastomer after the second portion of the elastomer is passed through the sheeter; and calculating an elastomer property of the elastomer based on the controlled roller gap width, a measured roller force, the first dimension, and the second dimension.

Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

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 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.

A mixing apparatus may include a bowl defining at least one bowl opening for contents of the bowl to exit therefrom, and a valve assembly configured to selectively attach to the bowl at the bowl opening and including at least one base portion defining a base opening and configured to selectively receive a seal portion, the seal portion being movable between open and close positions, wherein in the open position, the base opening is unobstructed allowing contents of the bowl exit the bowl via the base opening, and in the closed position, the seal portion blocks the base opening preventing contents from exiting the bowl.

A novel method and apparatus of controlling dough feeding to process and portioning machines in automated processing lines is provided. The completed system can supply dough and dough like materials to a portioner and or allow it to continue its operation during a period of time when the one or more feeding machine needs to go to a mixer to obtain another load of bulk material, a refill cycle, and returns to a home station so as to resume feeding operations of dough. The desired effect is to have a feeding system that can both store dough to continue dough supply to one or more portioning machine(s) while the feeding machine(s) can go to a mixer to obtain a new batch of bulk dough and again return to home position where it can feed dough to one or more conveyor system(s) to maintain feed of dough to portioning machine(s) without an interruption due to stoppages in feed arising from the need for the feeder to go to a mixer and receive additional dough from the mixer and then return to the feeding conveyors. Additionally the controller allows for a variety of settings regarding the dough level and the portioner to prevent air entrapment.

A food and beverage paste preparation is formed by delivering a flour derived from nuts, seeds, grain or beans into a shear mixer. The flour may have a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent. The flour is sheared without adding water for mixing to form a food and beverage paste. The temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns.

A mixing machine includes a head extending over a bowl receiving location, the head including a downwardly extending rotatable output shaft for receiving a mixer tool, the head including a planetary system therewithin for effecting rotation of the rotatable output shaft about its axis and orbiting of the shaft axis about another axis. A motor includes an output operatively connected to drive the planetary system. A control system includes a plurality of sensors, each sensor located for detecting a respective condition of mixing machine, and a diagnostic control operable to (i) track outputs from the plurality of sensors over time, (ii) analyze the tracked outputs and (iii) produce an alert indication based upon the diagnostic control identifying a performance characteristic indicative of a need for service or repair of the mixing machine.

A hydrator includes a dry module with a vertically oriented tube having a central axis, an interior, an upper inlet aperture, a lower outlet, and an inlet section including a dry inlet. A mixing segment includes a vertically oriented tube having an interior wall, a mixing-segment inlet at an upper end, and a mixing-segment outlet at a lower end. The mixing segment is vertically aligned with and sealingly connected to the outlet of the dry module. A rotating hydrator shaft has a liquid channel and a longitudinal axis aligned with the central axis of the dry module. Dry blades are disposed on and rotate with the hydrator shaft in the mixing segment. A hydrator nozzle is disposed on and rotates with the hydrator shaft and has a plurality of outlets in fluid communication with the liquid channel and open to the mixing segment for discharging liquid from the liquid channel.