A tunnel shaper including an elongated forming tunnel for shaping amorphous food materials into a desired shape. The forming tunnel includes a bore defined by an inner wall. A channel extends along the length of the forming tunnel and is in open communication with the bore. A top tunnel extends along the tunnel in alignment with the channel. The top tunnel is adjustable with respect to the forming tunnel in order to control the shape of a amorphous material piece processed by the shaper. An adjustment bar and one or more adjustment shafts extend between the adjustment bar and the forming tunnel. A conveyor belt conveys amorphous material pieces through the bore of the forming tunnel and the distance of the top tunnel with respect to the forming tunnel is adjusted in order to control the shape of a amorphous material piece processed by the shaper.

An illumination and visualization device is provided along with a method of illuminating and visualizing and a formulation for an enhanced visualization (EV) coating for a baking pan or similar implement. The EV coating having a fluorescent component that shows the condition of the coating and any interfering materials that can adhere to the pan during use. The method and device for illumination and visualization can have a conveyance device which moves baked goods pans. The pans are illuminated with a known energy source or light. As noted, the EV coating having been applied as, for instance but not limited to, a release or non-adhesion coating layer reacts with and re-emits or reflects energy when subjected to certain incident energy forms or frequencies in the form of, for instance, light. The device can then provide an image of the pan and highlight any variations in the light re-emitted by the coating which can indicate wear on the coating or, in another non-limiting example, the presence of baked on debris.

An illumination and visualization device is provided along with a method of illuminating and visualizing and a formulation for an enhanced visualization (EV) coating for a baking pan or similar implement. The EV coating having a fluorescent component that shows the condition of the coating and any interfering materials that can adhere to the pan during use. The method and device for illumination and visualization can have a conveyance device which moves baked goods pans. The pans are illuminated with a known energy source or light. As noted, the EV coating having been applied as, for instance but not limited to, a release or non-adhesion coating layer reacts with and re-emits or reflects energy when subjected to certain incident energy forms or frequencies in the form of, for instance, light. The device can then provide an image of the pan and highlight any variations in the light re-emitted by the coating which can indicate wear on the coating or, in another non-limiting example, the presence of baked on debris.

Systems and methods are disclosed herein for portioning of a dough or other viscous mixture in consistent, uniform portion sizes. A dough or other viscous mixture is loaded into a vat from which the dough or other viscous mixture is then extruded as a bar to a receiver assembly, then transferred to a working surface. A portioner can then be applied to the extruded bar of dough or other viscous mixture to divide the bar into a plurality of identical or nearly identical portions. The portioner employs a plurality of cutter assemblies adjustably disposed along a rod to ensure uniform portion sizing.

Systems and methods are disclosed herein for portioning of a dough or other viscous mixture in consistent, uniform portion sizes. A dough or other viscous mixture is loaded into a vat from which the dough or other viscous mixture is then extruded as a bar to a receiver assembly, then transferred to a working surface. A portioner can then be applied to the extruded bar of dough or other viscous mixture to divide the bar into a plurality of identical or nearly identical portions. The portioner employs a plurality of cutter assemblies adjustably disposed along a rod to ensure uniform portion sizing.

The invention is directed to a foodstuff extrusion portioning device and more specifically a cutter head assembly on such an extruder having a servo motor, a cutter shuttle coupled to a cutting element, a controller and being programmed via a product variable to provide a velocity profile. The cutter in the velocity profile has a first velocity and it reduces speed to a second velocity and goes more slowly through the last portion of the foodstuff. The at least two velocities being fully programmable and the controller can provide for instantaneous and additional programmed velocities throughout the cutting profile. The cutter further providing tilt control so it can drop the portion at the moment the portion detaches from the extruded foodstuff stream. It cuts and/or breaks off portions in a far more uniform and controllable manner to more accurately portion and better place the cut portions. This also provides the portion with minimal residual energy pushing it forward as it drops through the effect of gravity and the cutter can be used so as to further direct and push the portion downward so as to optimally place it.

The invention is directed to a foodstuff extrusion portioning device and more specifically a cutter head assembly on such an extruder having a servo motor, a cutter shuttle coupled to a cutting element, a controller and being programmed via a product variable to provide a velocity profile. The cutter in the velocity profile has a first velocity and it reduces speed to a second velocity and goes more slowly through the last portion of the foodstuff. The at least two velocities being fully programmable and the controller can provide for instantaneous and additional programmed velocities throughout the cutting profile. The cutter further providing tilt control so it can drop the portion at the moment the portion detaches from the extruded foodstuff stream. It cuts and/or breaks off portions in a far more uniform and controllable manner to more accurately portion and better place the cut portions. This also provides the portion with minimal residual energy pushing it forward as it drops through the effect of gravity and the cutter can be used so as to further direct and push the portion downward so as to optimally place it.

A method of manufacturing a layered pizza dough product with great extensibility includes forming a fresh high gluten dough, mixing the fresh high gluten dough with a rework dough to form a combination dough, sheeting the combination dough to form a sheeted dough, and lapping the sheeted dough to form a layered pizza dough. A system for manufacturing includes fresh and rework dough dispensers, a controller, a mixer for combining the fresh and rework doughs, an extruder and a lapper. A layered pizza dough product with great extensibility comprises eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.

A method of manufacturing a layered pizza dough product with great extensibility includes forming a fresh high gluten dough, mixing the fresh high gluten dough with a rework dough to form a combination dough, sheeting the combination dough to form a sheeted dough, and lapping the sheeted dough to form a layered pizza dough. A system for manufacturing includes fresh and rework dough dispensers, a controller, a mixer for combining the fresh and rework doughs, an extruder and a lapper. A layered pizza dough product with great extensibility comprises eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.