An adjustable tortilla maker comprises a base plate comprising a lower forming surface and a pressing plate comprising an upper forming surface. When the pressing plate is in a pressing state, the lower forming surface is opposite to the upper forming surface. A rotary shaft assembly comprises a pressing plate pin shaft mounted on a rotary shaft seat, and the pressing plate is rotatably connected to the rotary shaft seat through the pressing plate pin shaft. A mounting post is connected to the base plate, and the mounting post extends along a thickness direction of the base plate. The mounting post protrudes from the lower forming surface of the base plate, and the rotary shaft seat is configured to be movably mounted on the mounting post. A locking portion is configured to lock the rotary shaft seat to the mounting post at a predefined position.

Various examples are related to making flatbreads such as, e.g., a compact machine for making flatbread in a residential kitchen-type environment or other countertop, tabletop, or space limited applications. In one example, a machine includes a hopper including a mixing chamber configured for bulk addition of raw materials for preparation of flatbread pieces; a mixing assembly configured to blend the raw materials into a flatbread dough mixture; a dough piecing assembly configured to generate a dough piece from an extruded portion of the flatbread dough mixture; a lower platen configured to transfer the pressed flatbread dough piece to a cooking zone on the dough contacting surface for cooking; and a flatbread ejection station configured to remove a cooked flatbread piece from the machine. A second cooking zone can be included to further cook the pressed flatbread dough piece prior to ejection from the machine.

A dough press includes a handle and a press unit that includes a base seat, a lower press-plate and an upper press-plate. The base seat has a first recess sub-unit and a second recess sub-unit, each having at least one recess. A depth of the at least one recess of the second recess sub-unit is different from that of the at least one recess of the first recess sub-unit. The lower press-plate has an engaging sub-unit removably engaged with the at least one recess of a selected one of the first and second recess sub-units. The handle is pivotable relative to the base seat to drive pivot movement of the upper press-plate toward the lower press-plate, thereby compressing and flattening a dough.

There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inner punch 204 from an open configuration to a forming configuration to shape a dough 400 as it expands. There is also disclosed a corresponding forming apparatus and container.

The present invention relates to a process for manufacturing a dough base, particularly for a dough base, which is a pie or a pizza dough. The claimed process comprises a step, wherein the pressing surface is vibrating with an ultrasonic frequency during the pressing step.

An adjustable tortilla maker comprises a base plate comprising a lower forming surface and a pressing plate comprising an upper forming surface. When the pressing plate is in a pressing state, the lower forming surface is opposite to the upper forming surface. A rotary shaft assembly comprises a pressing plate pin shaft mounted on a rotary shaft seat, and the pressing plate is rotatably connected to the rotary shaft seat through the pressing plate pin shaft. A mounting post is connected to the base plate, and the mounting post extends along a thickness direction of the base plate. The mounting post protrudes from the lower forming surface of the base plate, and the rotary shaft seat is configured to be movably mounted on the mounting post. A locking portion is configured to lock the rotary shaft seat to the mounting post at a predefined position.

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 cooking mechanism and method of making a flat bread that does not require any flipping of the dough product and that which achieves an irregular temperature profile during the cooking process is described.

A portable tortilla press assembly for molding a food product into a flat disk with a removable, reversible molding plate that is inserted between a base and a push plate. The tortilla press assembly operates via lever, with a roller along the body of the lever. The lever attaches via a hinge, opposite to and elevated above another hinge connecting to the push plate. When the lever is in the downward position, the roller pushes down on the plates with a rolling motion, smoothly forming a uniform, even tortilla. The molding plate has two sides defining two different forming surfaces, each sized to mold a different-sized tortilla.

A continuous-belt baking system having a pair of upper rollers rotatably mounted in frame and spaced at a first distance, a pair of lower rollers rotatably mounted in frame and spaced at a second distance, a continuous thermally-conductive belt passing over the upper rollers, a continuous thermally conductive belt passing over the lower rollers, and two arrays of radiant heating elements. The radiant arrays include a first group of heating elements above a lower run of the upper belt between said upper rollers and a second opposing group of heating elements below an upper run of the bottom belt between the lower rollers. Each heating element may be separately controlled insofar as its ON/OFF state or in accordance with temperature, to provide more localized baking capabilities.