A multivariable method for continuously producing bakery products including: producing a first dough phase, applying the first dough phase to a first conveyor belt, inputting the relaxed first dough phase into a second kneading device and producing a second dough phase, applying the second dough phase to a second conveyor belt, transferring the dough strip onto a third conveyor belt, folding the dough strip, inserting the dough strip into a second rolling device, cutting the dough strip into a predetermined number of dough pieces, loading baking molds with the dough pieces, fermenting the dough pieces baking the dough pieces, removing the baked bakery product, and cooling the bakery product, and cooling the baking molds after the baked bakery product has been removed.

A multivariable method for continuously producing bakery products including: producing a first dough phase, applying the first dough phase to a first conveyor belt, inputting the relaxed first dough phase into a second kneading device and producing a second dough phase, applying the second dough phase to a second conveyor belt, transferring the dough strip onto a third conveyor belt, folding the dough strip, inserting the dough strip into a second rolling device, cutting the dough strip into a predetermined number of dough pieces, loading baking molds with the dough pieces, fermenting the dough pieces baking the dough pieces, removing the baked bakery product, and cooling the bakery product, and cooling the baking molds after the baked bakery product has been removed.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

In accordance with one aspect of the present disclosure, a food preparation system is disclosed comprising a mat including a deformable material permitting a first portion of the mat to be folded onto a second portion of the mat, and at least one utensil defining a height. The at least one utensil is positionable between the first and second portions of the mat such that a food product positioned between the first and second portions of the mat can be flattened to a thickness approximately equivalent to the height of the at least one utensil by applying a force to the mat.

In accordance with one aspect of the present disclosure, a food preparation system is disclosed comprising a mat including a deformable material permitting a first portion of the mat to be folded onto a second portion of the mat, and at least one utensil defining a height. The at least one utensil is positionable between the first and second portions of the mat such that a food product positioned between the first and second portions of the mat can be flattened to a thickness approximately equivalent to the height of the at least one utensil by applying a force to the mat.

A device acts to take mixed dough or semi viscous material and feed this material uniformly and progressively to portioning machines that may not have capacity to hold a full batch from the mixer or require to be fed at a required rate so as to maintain a reasonably uniform or stable height or reserve amount of dough in there infeed hopper of dough portioning machine. The device providing two or more selectable output feeds in operation, providing for easy cleaning through detachable components, and compensating in the output feed variable for variations in the volume of dough in the tote.

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.

Device for folding at least one dough piece, comprising at least one folding shoe, for folding a dough piece conveyed along the folding shoe about a folding line in the direction of conveyance, a support, for carrying the at least one folding shoe above a conveyor for the dough piece wherein the folding shoe is mountable to and demountable from the support by a sliding connection. The specification further relates to a folding shoe, and to a dough line.

A sheeter can include a discharge conveyor mounted to be laterally translatable so as to allow a user to stand close to the discharge side of the dough sheeter and access those components. The discharge conveyor can be mounted to a guide assembly configured to accommodate lateral movement of the discharge conveyor. The guide assembly can include nesting, primary and secondary guide assemblies.

A sheeter can include a discharge conveyor mounted to be laterally translatable so as to allow a user to stand close to the discharge side of the dough sheeter and access those components. The discharge conveyor can be mounted to a guide assembly configured to accommodate lateral movement of the discharge conveyor. The guide assembly can include nesting, primary and secondary guide assemblies.