A method and an apparatus for the final proofing dough is provided. The apparatus includes a first section and a second section, and a transport device for moving the dough from the first section to the second section. The apparatus is configured to set a dew point inside at least the first section of the apparatus above a predefined temperature of the surface dough before it enters the apparatus. In addition, the apparatus is configured to provide process air into the apparatus. An air speed of process air directly surrounding the dough in the first section is higher than the air speed of process air directly surrounding the dough in the second section.

A method and an apparatus for the final proofing dough is provided. The apparatus includes a first section and a second section, and a transport device for moving the dough from the first section to the second section. The apparatus is configured to set a dew point inside at least the first section of the apparatus above a predefined temperature of the surface dough before it enters the apparatus. In addition, the apparatus is configured to provide process air into the apparatus. An air speed of process air directly surrounding the dough in the first section is higher than the air speed of process air directly surrounding the dough in the second section.

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 within 10-20 minutes after mixing ingredients that make the batch.

A proofing chamber for proofing dough. An outer frame includes profiled frame sections running at an angle to the gravitational direction and encloses the interior of the proofing chamber. A number of covering panels are arranged on the outer frame, and a conveyor device runs through the interior of the proofing chamber. The conveyor device is designed to transport dough pieces through the proofing chamber. The conveyor device defines a number of transport planes arranged substantially horizontally or vertically, in particular horizontally or vertically. At least one profiled surface of the outer frame profiled sections which run at an angle to the gravitational direction and are arranged below the transport plane or the point of the transport plane arranged at the top in the gravitational direction is inclined in the direction of the interior.

A proofing chamber for proofing dough. An outer frame includes profiled frame sections running at an angle to the gravitational direction and encloses the interior of the proofing chamber. A number of covering panels are arranged on the outer frame, and a conveyor device runs through the interior of the proofing chamber. The conveyor device is designed to transport dough pieces through the proofing chamber. The conveyor device defines a number of transport planes arranged substantially horizontally or vertically, in particular horizontally or vertically. At least one profiled surface of the outer frame profiled sections which run at an angle to the gravitational direction and are arranged below the transport plane or the point of the transport plane arranged at the top in the gravitational direction is inclined in the direction of the interior.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

The invention relates to a device and a method for a contactless analysis of a product, in particular for the contactless analysis of a dough product. The device comprises a distance sensor configured for measuring a distance between the device and the product, and a nozzle configured for directing a jet of pressurized fluid to a position on a surface of said product. The distance sensor is arranged for measuring the distance between the device and the position of the surface where the jet of pressurized fluid is directed to. Preferably, the distance sensor is at least partially arranged in the nozzle, preferably substantially in the center of said nozzle.

The invention relates to a device and a method for a contactless analysis of a product, in particular for the contactless analysis of a dough product. The device comprises a distance sensor configured for measuring a distance between the device and the product, and a nozzle configured for directing a jet of pressurized fluid to a position on a surface of said product. The distance sensor is arranged for measuring the distance between the device and the position of the surface where the jet of pressurized fluid is directed to. Preferably, the distance sensor is at least partially arranged in the nozzle, preferably substantially in the center of said nozzle.

A vehicle-based, automated pizza-making system including a two-piece pizza pan conveyed between pizza-making components on a series of pan drive rails. The two-piece pizza pan can include a base and a removable ring for containing the unfinished pizza and toppings. The rails can include timing belts for conveying the two-piece pizza pan through the system with improved positional control and accuracy.