An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80% liquid egg comprising albumen and yolk; mixing the liquid composition in the cavity; raising the temperature of the mixed liquid composition to above 175° F.; and after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition; and cutting the solid composition to a desired length.

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.

A plurality of dough pieces are produced using a rotary dough cutter including a shaft, a plurality of walls extending radially outward from the shaft and a plurality of interior blades extending radially outward from the shaft. The plurality of walls define a plurality of dough cutter molds. The plurality of dough cutter molds include a first dough cutter mold and a second dough cutter mold. A first wall of the plurality of walls defines part of both the first dough cutter mold and the second dough cutter mold. Each of the plurality of interior blades is located in one of the plurality of dough cutter molds. The plurality of dough pieces are cut from a dough sheet with the plurality of walls. The plurality of dough pieces are scored with the plurality of interior blades. After scoring, the plurality of dough pieces are proofed and then frozen.

A plurality of dough pieces are produced using a rotary dough cutter including a shaft, a plurality of walls extending radially outward from the shaft and a plurality of interior blades extending radially outward from the shaft. The plurality of walls define a plurality of dough cutter molds. The plurality of dough cutter molds include a first dough cutter mold and a second dough cutter mold. A first wall of the plurality of walls defines part of both the first dough cutter mold and the second dough cutter mold. Each of the plurality of interior blades is located in one of the plurality of dough cutter molds. The plurality of dough pieces are cut from a dough sheet with the plurality of walls. The plurality of dough pieces are scored with the plurality of interior blades. After scoring, the plurality of dough pieces are proofed and then frozen.

The present invention relates to a device for cutting a dough piece comprising; a first dough conveyor, for conveying at least one dough sheet in a direction of conveyance that extends in a length direction of the first conveyor; a cutting station, the cutting station comprises at least one module carrier, wherein; said module carrier carrying a cutting module, said module for cutting dough sheets passing underneath the cutting station, and; said module carrier is movable with at least a directional component in a width direction of the first conveyor, and to a method for cutting a piece of dough comprising the steps of: conveying at least one dough sheet on a conveyor; continuously cutting, with at least a directional component in the width direction of the conveyor, the at least one dough sheet comprising; wherein the cutting takes place with a plurality of cutting units, and; the cutting units are independently moved.

The present invention relates to a device for cutting a dough piece comprising; a first dough conveyor, for conveying at least one dough sheet in a direction of conveyance that extends in a length direction of the first conveyor; a cutting station, the cutting station comprises at least one module carrier, wherein; said module carrier carrying a cutting module, said module for cutting dough sheets passing underneath the cutting station, and; said module carrier is movable with at least a directional component in a width direction of the first conveyor, and to a method for cutting a piece of dough comprising the steps of: conveying at least one dough sheet on a conveyor; continuously cutting, with at least a directional component in the width direction of the conveyor, the at least one dough sheet comprising; wherein the cutting takes place with a plurality of cutting units, and; the cutting units are independently moved.

Described is a unit for forming short pasta comprising at least one pin rotatable in a first direction of rotation about a first axis of rotation and at least one roller rotatable in a second direction of rotation opposite the first direction of rotation about a second axis of rotation parallel to the first axis of rotation; the roller is movable along a first operating direction at right angles to the first and the second axes of rotation between a non-operating position and an operating position alongside the pin; the forming unit comprises a punch movable in another operating direction at right angles to the first operating direction, to the first axis of rotation and to the second axis of rotation between a retracted position and an extracted position for feeding a piece of sheet to the pin and to the roller.

Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.

Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.