A method of manufacturing a homogeneous cheesecake mix is disclosed. More specifically, the method creates a harmonious and homogeneous cheesecake with the flavoring and coloring being distributed along the cheesecake mix. The present invention requires a cheesecake mix, a flavoring blend, a mixing bowl, a plurality of sensors, and a mechanical sensor. The initial amount of flavoring blend and the cheesecake mix are added into the mixing bowl to make an initial mixture. The initial mixture is mixed into a batter using a mechanical mixer. An incremental amount of flavoring blend is added and mixed into the batter to make a cheesecake mix. The cheesecake mix is then probed for color and concentration. Repeat the last two steps until desired color and flavor is achieved. Finally, the mechanical mixer is stopped to form the homogeneous cheesecake mix once the desired color and flavor is achieved.

A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorded, if need be corrected and finally a dough ball is dispensed to make a flat bread.

A system to make a bread loaf includes means for moving continuously pans along a predetermined path, each pan including at least one cavity sized and configured for making a bread loaf. Means conditioning continuously a batch of unconditioned dough reduces the size of air pockets therein to form a conditioned dough. Means continuously extrude the batch of conditioned dough at a controlled volumetric feed rate and at a controlled pressure to provide a constant stream of conditioned dough that is continuously cut into individual packets. The entire batch is converted into individual packets of conditioned dough corresponding to a predetermined number of bread loaves to be produced from the batch, with all the packets deposited individually in cavities of the pans.

A process for preparing a soft cheesecake mixture, comprising the following steps: placing the ingredients for preparing the soft mixture in a pre-mixing member; carrying out a step of pre-mixing the aforesaid ingredients so as to blend them together to obtain a pre-mixed mixture having a density comprised between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained at a value comprised between 25° C. and 40° C.; continuously transferring a part of the pre-mixed mixture present in the collection tank towards a homogenising member; carrying out a step of homogenising the pre-mixed mixture by means of the homogenising member, whose temperature is maintained at a value comprised between 25° C. and 40° C. so as to obtain an emulsified mixture having a density comprised between 0.81 g/mL and 0.92 g/mL. The subject matter of the present disclosure is also a production plant for producing the soft cheesecake mixture.

A batter mixing system has a mix tank. The mix tank includes a dry mix feed, a liquid feed, a mixer, and a mix tank load cell. A distribution tank is in communication with the mix tank via a transfer pump. The distribution tank includes a distribution tank load cell. The distribution tank is in further communication with a process line via a feed pump. A control system is in communication with each of the mix tank load cell and the distribution tank load cell. The control system is configured to operate each of the mix tank and the distribution tank.

A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<gas critical pressure.

A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<critical pressure of the gas.

A system for remote management of smart grinding device is provided. The system includes a device configured for performing a plurality of functions based on a one or more inputs received. The plurality of functions includes identifying, weighing, dispensing, cleaning, soaking, grinding, fermenting, altering the proportions and storing of one or more ingredients for preparation of an edible composition. The system also includes a communication interface configured for communicating the one or more inputs to the device and further communicating a real time information related to the plurality of functions performed, to a remote server via a wireless network. The system also includes the remote server configured for continuously analyzing the real time information related to the plurality of functions performed by the device by using artificial intelligence (AI) for generating the one or more inputs for the plurality of functions.

When operating a dough-kneading device, a momentary torque acting on kneading tool of the dough-kneading device, a momentary speed and a momentary rotational position of the kneading tool are measured. From the measurement values, a dough elasticity parameter and a dough viscosity parameter are determined as actual dough parameters. Dough-status data is then output based on the measurement data and the determined actual dough parameters. From the measurement values, dough parameters can therefore directly be concluded, which represent a measure on the one hand for the viscosity and, on the other hand, for the elasticity of the dough. An objective monitoring of the kneaded dough is therefore possible. In addition or as an alternative, an expected kneading period until reaching a maximum torque is determined.

A process for preparing a soft cheesecake mixture places the ingredients for preparing the soft mixture in a pre-mixing member. The process also includes pre-mixing the ingredients so as to blend them together to obtain a pre-mixed mixture having a density between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained between 25 ? C. and 40 ? C.; continuously transferring a part of the pre-mixed mixture in the collection tank towards a homogenising member; and homogenising the pre-mixed mixture by the homogenising member, whose temperature is maintained between 25? C. and 40? C. so as to obtain an emulsified mixture having a density between 0.81 g/mL and 0.92 g/mL.