The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of:

A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer;

C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces;

D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and

E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.

A mass shaped detaching razor device for detaching mass shapes from a laminating roller without damaging the same is provided, said device comprises a main support coupled on its upper section with a lower end of a pressure arm by means of a 5 pivot coupling, the main support is coupled on its lower section with a razor support having on a frontal end a detachment razor, a shock absorber coupled on its lower end to a back end of the main support and coupled by its upper end to an upper end of the pressure arm.

A mass shaped detaching razor device for detaching mass shapes from a laminating roller without damaging the same is provided, said device comprises a main support coupled on its upper section with a lower end of a pressure arm by means of a 5 pivot coupling, the main support is coupled on its lower section with a razor support having on a frontal end a detachment razor, a shock absorber coupled on its lower end to a back end of the main support and coupled by its upper end to an upper end of the pressure arm.

A food dough extrusion machine (10). The machine has a platform (2) and at least one extrusion unit (1) supported by the platform (2). The extrusion machine (10) has a guidance (3) by which the at least one extrusion unit (10) is supported on the platform (2) and by which the at least one extrusion unit (10) is adjustable relative to the platform (2) and/or removable from the platform (2).

The present invention relates to a device for depositing dough, comprising a supply conveyor for a dough sheet or dough products, guided over a path, said path comprising a nose bar that is translatable over a first distance, a transmission, for translating the nose bar, the transmission comprising a rod, rotatably coupled to a first rotatable arm at a first coupling point on the rod, rotatably coupled to a second rotatable arm at a second coupling point on the rod, rotatably coupled to the nose bar at a third coupling point on the rod, wherein the second coupling point is at a second distance from the first coupling point, the third coupling point being at third distance from the first coupling point; and the third distance is larger than the second distance; and a drive, for driving at least one of the first and/or the second rotatable arms.

An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.

A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.

A multivariable method for continuously producing bakery products including: producing a first dough phase, applying the first dough phase to a first conveyor belt, inputting the relaxed first dough phase into a second kneading device and producing a second dough phase, applying the second dough phase to a second conveyor belt, transferring the dough strip onto a third conveyor belt, folding the dough strip, inserting the dough strip into a second rolling device, cutting the dough strip into a predetermined number of dough pieces, loading baking molds with the dough pieces, fermenting the dough pieces baking the dough pieces, removing the baked bakery product, and cooling the bakery product, and cooling the baking molds after the baked bakery product has been removed.