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 rolling dough on a surface, such as a plate, roller or conveyor belt, comprising: a carousel comprising a number of rollers, each of which is rotatable around mutually parallel roller rotation axes, all of said axes intersecting an imaginary circle and are jointly rotatable around a carousel rotation axis through the centre of said circle, which carousel rotation axis is parallel to at least that part of the surface intended for rolling the dough;
wherein the dough rollers are cylindrical and each has at least one same end with a slot in their jacket, configured for at least partially accommodating a barrier during rotation of the carousel around the carousel rotation axis.

The present invention relates to a dough handling device, comprising a dough sheeting stage, for delivering a dough sheet with a predetermined thickness and a controllable dough stretching or condensing stage, for locally stretching or condensing the dough sheet, comprising a first stretching or condensing conveyor belt with a controllable speed, configured for receiving the dough sheet from the dough sheeting stage and transporting said dough sheet in a direction of conveyance, from upstream to downstream and a second stretching or condensing conveyor belt with a controllable speed for transporting the dough sheet in said direction of conveyance, and a controller, for controlling the speed of the first stretching or condensing conveyor belt and/or the second stretching or condensing conveyor belt and/or the relative speed of the first stretching or condensing conveyor belt and the second stretching or condensing conveyor belt and therewith to locally alter the density and/or thickness of the dough sheet.

The present invention relates to a dough handling device, comprising a dough sheeting stage, for delivering a dough sheet with a predetermined thickness and a controllable dough stretching or condensing stage, for locally stretching or condensing the dough sheet, comprising a first stretching or condensing conveyor belt with a controllable speed, configured for receiving the dough sheet from the dough sheeting stage and transporting said dough sheet in a direction of conveyance, from upstream to downstream and a second stretching or condensing conveyor belt with a controllable speed for transporting the dough sheet in said direction of conveyance, and a controller, for controlling the speed of the first stretching or condensing conveyor belt and/or the second stretching or condensing conveyor belt and/or the relative speed of the first stretching or condensing conveyor belt and the second stretching or condensing conveyor belt and therewith to locally alter the density and/or thickness of the dough sheet.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored buckeye effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

A dough processing device having a conveyor configured to convey dough in a production direction, and a rolling station. The rolling station includes a satellite roller having a drum and at least two rollers configured to engage the dough, wherein the drum is rotatable about a drum axis, and the rollers are revolvable about the drum axis by rotation of the drum. The rolling station further includes a counter roller disposed opposite the satellite roller, wherein the rolling station is configured to roll the dough between the satellite roller and the counter roller. The rolling station includes a first guiding element configured to confine an evasion of the dough in a first confinement direction oriented transversely with respect to the production direction, wherein the first guiding element is further configured to support the conveying of the dough.

Method for manufacturing puff pastry or croissant dough, comprising the steps of: Providing a sheet of dough that extends in a lengthwise and a widthwise direction; Applying a layer of fat, in particular butter, to the sheet of dough, which extends in the lengthwise direction mainly over the length of the dough, and in the widthwise direction covers a part of the width of the dough, in particular half of the width, thereby leaving a part of the sheet of dough free on both sides in the widthwise direction; Folding the parts of the sheet of dough that extend outside the layer of fat over the fat around a fold line that extends in the lengthwise direction and borders on the edge of the layer of fat; before folding the sheet of dough locally reducing the thickness of the sheet of dough at the fold lines; and/or at at least one of the sides of the sheet of dough that extend in the lengthwise direction.

A rolling pin device includes a rolling pin that has a central portion and a pair of shaft portions each extending between the central portion and a respective one of a pair of knob portions. The central portion has a diameter that is greater than a diameter of each of the shaft portions such that each of the shaft portions is spaced above a support surface when the central portion is rolled along the support surface to roll dough that is positioned on the support surface. A pair of annular rings is provided and each of the annular rings extends around a respective one of the shaft portions. Each of the pair of annular rings is rotatable around the respective shaft portion to facilitate a user to grip each of the pair of annular rings to roll the rolling pin while keeping their hands motionless.

A household food processing device includes a housing, a pair of rollers having a first roller with a stationary axle and a second roller with a pivotable axle. Further, the household food processing device includes an indexing mechanism configured for adjusting a dough thickness, and a clutch mechanism configured to disengage at least one of the first roller or the second roller.

A device for twisting pieces of dough comprises a conveyor configured to convey pieces of dough in a production direction. The device further comprises at least one holding belt arranged above the conveyor and configured to engage with a first portion of a piece of dough arranged on the conveyor. Further, the device comprises a turning device configured to turn a turning portion of the piece of dough relative to the first portion and upwardly while the holding belt engages with the first portion of the piece of dough.