Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tortilla dough. The dough is then subdivided and formed into a flat tortilla shape, followed by cooking. The grain(s) and/or legume(s) may be previously extruded as a part of a continuous process. High quality tortilla products may be produced using a wide variety of grain(s) and/or legume(s), including gluten-free ingredients.

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 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.

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.

The invention concerns a dough handling unit (1, 1′) for handling dough comprising a housing (8, 8′, 8″), a dough inlet (10, 10′) for introducing dough into the housing (8, 8′, 8″), a dough outlet (12, 12′) for discharge of the dough from the housing (8, 8′, 8″), and a handling chamber for handling the dough, that is arranged within the housing (8, 8′, 8″) along a portion between the inlet and the outlet and is substantially closed off relative to the surroundings, wherein arranged in the handling chamber (2, 2′) is a dough structuring portion (4, 4′, 4″) having a nozzle (6, 6′, 6″) which reduces the flow cross-section for structuring of the dough, and downstream of the nozzle (6, 6′, 6″) the flow cross-section in the dough structuring portion is enlarged again in relation to the reduced flow cross-section in the region of the nozzle (6, 6′, 6″).

A high moisture extrusion apparatus suitable for manufacturing foodstuffs is disclosed herein. The apparatus includes an extruder barrel having an inlet port for input of a first material into the extruder barrel, an injection port for input of a second material into the extruder barrel, and an outlet port for output of a combination of the first and second material from the extruder barrel. The injection port is located intermediate to the inlet and outlet port, and closer to the outlet port than the inlet port.

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.

The invention relates to a device for portioning a dough mass, comprising a receiving chamber for holding said dough mass comprising a discharge opening, a pair of opposing rotary cutters provided at the discharge opening and arranged for rotation in mutually opposite directions, wherein each cutter comprises at least one blade rotatable around a rotary axis, which blade cooperates with the blade of the other cutter for cutting the dough mass into separate portions, and a release agent delivery system for applying a release agent onto the blades of the rotary cutters, wherein the release agent delivery system is configured for applying the release agent on opposing sides of each of the blades. The invention further relates to a release agent delivery system for use in such a device and a method for portioning a dough mass using such a device.