The invention relates to a rotary shaft for processing foodstuffs, the rotary shaft has a rotation axis and the rotary shaft comprises at least one tool which extends along the rotation axis. The tool has an airfoil profile such that the tool comprises a leading edge, a trailing edge, an upper surface and a lower surface. Further, the tool comprises at least one fluid channel between the mean camber line of the airfoil profile and the upper surface of the tool.

A dough kneading and feeding system includes a dough barrel that defines a dough handling space in which a screw shaft is provided to extend through a shaft hole and a discharge opening of the dough barrel. An ejection nozzle is coupled with the discharge opening. The screw shaft includes a blade for driving a dough material toward the discharge opening located at the front side to be discharged through the ejection nozzle. At least one assisting screw is arranged, in combination with a bearing, to be parallel with the screw shaft in the dough handling space. The assisting screw includes at least one helical blade, which is rotatable to drive the dough material in a direction opposite to the direction of the dough material driven by the screw shaft and also to drive the dough material toward the screw shaft in a radial direction of the screw shaft.

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.

Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm.sup.3/g.

Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm.sup.3/g.

An machine for kneading and extruding pasta, having a body, a motor having a horizontal output shaft, a transmission from the output shaft to a horizontal driven shaft parallel to the output shaft and coaxial to a shaft of a kneading reel, projecting externally to the body in a dough forming tank. The body includes a load-bearing frame, including a sheet metal plate bent substantially 90 to provide a horizontal base, fixed relative to a support, and a vertical wall, on which the dough forming tank is fixed, and an inner reinforcement having a first vertical plate fixed relative to the horizontal base, parallel to and spaced from the vertical wall, a second vertical plate fixed to the inner face of the vertical wall, and a bearing for supporting the output shaft and the driven shaft relative to the first and second plate.

A dough kneading and feeding system includes a dough barrel that defines a dough handling space in which a screw shaft is provided to extend through a shaft hole and a discharge opening of the dough barrel. An ejection nozzle is coupled with the discharge opening. The screw shaft includes a blade for driving a dough material toward the discharge opening located at the front side to be discharged through the ejection nozzle. At least one assisting screw is arranged, in combination with a bearing, to be parallel with the screw shaft in the dough handling space. The assisting screw includes at least one helical blade, which is rotatable to drive the dough material in a direction opposite to the direction of the dough material driven by the screw shaft and also to drive the dough material toward the screw shaft in a radial direction of the screw shaft.

The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

The present disclosure provides an apparatus for dispensing powdered material, including container for storing powdered material. The container includes inlet for receiving powdered material and outlet for dispensing powdered material. A screw conveyor member disposed within container, which includes a first end rotatably mounted on wall of container and a second end abuttingly positioned to outlet and is operable by actuator for conveying powdered material through outlet. A scattering member, which includes at least one obstruction, is coupled to outlet, for scattering powdered material from outlet during dispensing operation. A load sensor adapted to support container for measuring weight of container. A control module adapted to control operating speed of actuator to operate screw conveyor member in a plurality of rotating modes based on weight readings received from load sensor. The apparatus prevents formation of chunks while dispensing powdered substance and thereby ensure precise dispensing of powdered material.