An object of the present invention is to provide a transfer device capable of stably transferring a food material transferred by a pump device in accordance with the physical properties of the food material. A transfer device (3,5), wherein a pump device (17) includes a housing unit (31) in which a pump chamber (36) in which a pair of Roots-type rotors (32A, 32B) are disposed and a downstream channel (37) communicating with the pump chamber are formed, and a pump driving unit (39) that drives the pair of Roots-type rotors to rotate in mutually opposite directions, the housing unit includes a casing (34) that houses the pair of Roots-type rotors, and the pair of Roots-type rotors have lobes (32AP, 32BP) each having a V-shaped profile and being meshable with each other, and are attached to the casing interchangeably left and right.

An object of the present invention is to provide a transfer device capable of stably transferring a food material transferred by a pump device in accordance with the physical properties of the food material. A transfer device (3,5), wherein a pump device (17) includes a housing unit (31) in which a pump chamber (36) in which a pair of Roots-type rotors (32A, 32B) are disposed and a downstream channel (37) communicating with the pump chamber are formed, and a pump driving unit (39) that drives the pair of Roots-type rotors to rotate in mutually opposite directions, the housing unit includes a casing (34) that houses the pair of Roots-type rotors, and the pair of Roots-type rotors have lobes (32AP, 32BP) each having a V-shaped profile and being meshable with each other, and are attached to the casing interchangeably left and right.

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 vertical household noodle maker includes a base, a stirring container connected to the base, a stirring rod longitudinally arranged in the stirring container, an extrusion cylinder horizontally arranged at one side below the stirring container, a spiral rod arranged in the extrusion cylinder, an extrusion die and a control unit. The stirring rod includes a rod body and a stirring blade. The motor rotates the stirring rod and the spiral rod, and a feeding inlet in communication with the extrusion cylinder is provided at a bottom of the stirring container. An inner wall of the stirring container is provided with a cutting rod, and a projection of the cutting rod at least partially overlaps with a projection of the stirring blade in the horizontal direction when the stirring blade is driven by the motor to rotate to a position of the cutting rod.

The present technology provides a device, such as a food processor with interchangeable components to allow the device to serve as a juicer, pasta maker, slicer, grinder, and frozen dessert maker. The device driver receives components that attach to the outlet of the device driver via a screwed connection or other suitable connection. The device drives a central shaft connected to interchangeable components that mix pasta ingredients, drive an extrusion auger, drive a rotating slicer, or perform any other suitable functions. The components may extrude pasta, juiced pulp, frozen desserts, or ground meat. The components may receive food products and auger the food products via a tube or cylinder via a helical screwed surface of the auger. Other components drive a food slicer or a meat grinder. By changing the components connected to the drive motor of the device, five different food processing functions may be utilized.

The invention concerns a dough handling unit (1, 1′) for handling dough comprising a housing (8, 8′, 8″), a dough inlet (10, 10′) for introducing dough into the housing (8, 8′, 8″), a dough outlet (12, 12′) for discharge of the dough from the housing (8, 8′, 8″), and a handling chamber for handling the dough, that is arranged within the housing (8, 8′, 8″) along a portion between the inlet and the outlet and is substantially closed off relative to the surroundings, wherein arranged in the handling chamber (2, 2′) is a dough structuring portion (4, 4′, 4″) having a nozzle (6, 6′, 6″) which reduces the flow cross-section for structuring of the dough, and downstream of the nozzle (6, 6′, 6″) the flow cross-section in the dough structuring portion is enlarged again in relation to the reduced flow cross-section in the region of the nozzle (6, 6′, 6″).

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 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 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.