A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor belt, set on the upper part of a main support structure, which receives laminated products and conveys them in a first direction at a first velocity towards a start roller belt; said start roller belt which is perpendicular to the horizontal conveyor belt, is set over a second mobile support structure, to begin the rolling of the laminated products at a second velocity and in a second direction, said start roller belt transports the laminated products with the rolling having started towards a rolling belt; the rolling belt on an inclined plane under the horizontal conveyor belt.

Exemplary embodiments are directed to an apparatus for forming a rolled food product, generally including a transport section and a rolling section. The transport section is configured to receive a food product in an unrolled configuration. The rolling mechanism includes rolling elements positionable between an active position in which the rolling elements are disposed over at least a portion of the transport section, and a retracted position in which the rolling elements are actuated away from the transport section. The transport section is configured to feed the food product in the unrolled configuration to the rolling mechanism. The rolling mechanism is configured to roll the food product into a partially rolled food product. Rolling of the partially rolled food product into a fully rolled food product is completed by the transport section.

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of: A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer; C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces; D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of: A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer; C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces; D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

A combined food cutting and rounding machine comprises a supply opening through which edible material passes, a stator located adjacent the supply opening and a rotor configured to rotate relative to the stator. The stator includes a stator forming channel. The rotor includes a plurality of rotor forming channels and a plurality of blades, at least one of the plurality of blades being located adjacent to each of the plurality of rotor forming channels. The stator forming channel and each of the plurality of rotor forming channels are arcuate in length. The supply opening, stator and rotor are configured such that, during operation as the rotor rotates relative to the stator, edible material exiting the supply opening is cut by one of the plurality of blades and formed into a ball by simultaneous contact with the stator forming channel and one of the plurality of rotor forming channels.

A system and method for rolling planar food products that rest upon interleaving paper is provided. The system includes first and second conveyors, a rotating mechanism and a movement system. The rotating mechanism is normally disposed at a first position proximate to the end of the first conveyor such that a leading edge of planar dough that extends over the first conveyor falls with respect to the rotating mechanism. The controller urges rotation of the rotation mechanism as the leading edge extends with respect to the rotating mechanism and rotates until the planar food product is fully rolled about the rotation mechanism. The movement mechanism then translates the rotation mechanism to a position where it is aligned with the second conveyor.

A system and method for rolling planar food products that rest upon interleaving paper is provided. The system includes first and second conveyors, a rotating mechanism and a movement system. The rotating mechanism is normally disposed at a first position proximate to the end of the first conveyor such that a leading edge of planar dough that extends over the first conveyor falls with respect to the rotating mechanism. The controller urges rotation of the rotation mechanism as the leading edge extends with respect to the rotating mechanism and rotates until the planar food product is fully rolled about the rotation mechanism. The movement mechanism then translates the rotation mechanism to a position where it is aligned with the second conveyor.

A method for orienting wound dough products in a defined end position by winding a triangular or trapezoidal dough piece along a winding section includes winding from the base of the dough piece with the narrower end of the dough piece forming an end protruding outside at the circumference of the dough product. The end position of the dough product is defined by a position of the end protruding at the outside. The wound dough product is decelerated from a translational starting speed to a translational end speed along a decelerating section. The resulting deceleration torque is used as a driving torque for a rolling movement of the dough product. The rolling movement is stopped by resistance when the end of the dough product is in contact with the surface. The translational conveying speed and/or the speed of rotation of the wound dough product is changed in control section.

The present invention relates to a method and device for pressing at least one dough part, such as a croissant, comprising a conveyor, for conveying dough parts in a direction of movement; at least one press stamp, arranged movable with at least a component in a direction towards a surface of the conveyor for pressing the dough part and wherein the press stamp is further arranged movable with at least a component in the direction of movement of the dough part.

The present invention relates to a method and device for pressing at least one dough part, such as a croissant, comprising a conveyor, for conveying dough parts in a direction of movement; at least one press stamp, arranged movable with at least a component in a direction towards a surface of the conveyor for pressing the dough part and wherein the press stamp is further arranged movable with at least a component in the direction of movement of the dough part.