A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, and transversely cutting each rolled dough strip into dough bites. The method includes washing each dough bite in a caustic solution with the length of each transverse slot being sufficient for excess caustic solution to drain way from the dough bite. The dough bite is baked into a pretzel bite. Each transverse slot allows a volume of the pretzel bite to increase without being constrained by a pretzel skin formed around each transverse slot to aerate an interior of each pretzel bite.

A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, and transversely cutting each rolled dough strip into dough bites. The method includes washing each dough bite in a caustic solution with the length of each transverse slot being sufficient for excess caustic solution to drain way from the dough bite. The dough bite is baked into a pretzel bite. Each transverse slot allows a volume of the pretzel bite to increase without being constrained by a pretzel skin formed around each transverse slot to aerate an interior of each pretzel bite.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.

The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.

A device for spreading doughs includes at least one supporting surface on which a predefined quantity of dough can be accommodated, and movement elements for a frame which accommodates sliding blocks which protrude toward the supporting surface. The movement elements are configured for at least one displacement of the frame from a first configuration of maximum distance of the blocks from the surface to a second configuration of minimum distance. The blocks are controlled by a respective actuator configured for their translation according to a predefined stroke on their plane of arrangement. When the frame is in the second configuration, the translation of the blocks occurs from a first arrangement, in which they are mutually close, to a second arrangement, in which they are mutually spaced, producing the transverse stretching of the predefined quantity of dough with consequent widening thereof and reduction of its thickness.

A device for spreading doughs includes at least one supporting surface on which a predefined quantity of dough can be accommodated, and movement elements for a frame which accommodates sliding blocks which protrude toward the supporting surface. The movement elements are configured for at least one displacement of the frame from a first configuration of maximum distance of the blocks from the surface to a second configuration of minimum distance. The blocks are controlled by a respective actuator configured for their translation according to a predefined stroke on their plane of arrangement. When the frame is in the second configuration, the translation of the blocks occurs from a first arrangement, in which they are mutually close, to a second arrangement, in which they are mutually spaced, producing the transverse stretching of the predefined quantity of dough with consequent widening thereof and reduction of its thickness.

A method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough; working the dough into a sheet including dusting a surface of the sheet of dough with additional flour; proofing the sheet of dough in a proofing room having a pre-determined humidity level, such that a moisture content of the additional surface flour is increased; cutting the proofed sheet of dough into a plurality of substantially tessellating shaped portions; baking each portion to form a bread, such that steam is generated during baking and forms a pocket in the bread; and cutting each bread into at least two parts, each part forming a pocket bread having at least one open edge, the open edge providing access to the pocket, wherein a secondary opening process is not required to provide access to the pocket.

A method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough; working the dough into a sheet including dusting a surface of the sheet of dough with additional flour; proofing the sheet of dough in a proofing room having a pre-determined humidity level, such that a moisture content of the additional surface flour is increased; cutting the proofed sheet of dough into a plurality of substantially tessellating shaped portions; baking each portion to form a bread, such that steam is generated during baking and forms a pocket in the bread; and cutting each bread into at least two parts, each part forming a pocket bread having at least one open edge, the open edge providing access to the pocket, wherein a secondary opening process is not required to provide access to the pocket.