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.

The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Device for providing a dough sheet provided with a layer of fat, comprising a conveyor, such as a conveyor belt, with a conveying surface extending in a longitudinal direction and a transverse direction perpendicular thereto, adapted for displacing goods placed on the conveyor in a conveying direction parallel to the longitudinal direction; a dough-dispensing device for applying a continuous dough sheet on the conveyor, a fat dispensing device for applying a layer of fat on the dough sheet at least one measuring device placed above or along the conveyor for the continuous or random measurement of the local height of the dough sheet at a dough measurement location; and the local height of the layer of fat at a fat measurement location processing means for determining a measured height of the dough sheet at a position on the dough sheet and a height of the layer of fat at the same position on the dough sheet; and determining the dough-fat height ratio and thus the dough-fat volume ratio.

A system for producing a layered food product includes a frame, a plurality of molding units, a plank, a conveyor belt, and a collection bin. The plurality of molding units are configured to apply pressure to a plurality of food layers and each include an apparatus and a spring. An external surface of the body includes a plurality of external, upper walls connecting to form a pyramid. The internal surface includes a plurality of internal, upper walls that have a first lining configured to shape the plurality of food layers and a second lining configured to seal the plurality of food layers, and a plurality of internal, lower walls that terminate in a geometric edge configured to cut the plurality of food layers. The spring is operably connected to the apparatus and configured to move a molding unit into an active position and a retracted position.

The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food products (40) transported on the conveyor (42). The invention also relates to a method for processing layered food products (40) lying on a conveyor (42) by subsequent groups of rollers (41) located above the conveyor (42).

A device to mold and cook a food product (50) comprises at least a mold (12) and at least a molding member (16). The mold has a cavity (14) in which to place on each occasion at least the uncooked dough. The cavity (14) is delimited externally by an external perimeter edge (18). The molding member (16) is shaped with a closed profile, has a shape and size mating with those of the external perimeter edge (18), and has a position distanced from the mold (12) and a position coupled with the mold (12) in order to shape and mold the product (50) into the desired final shape.

The invention relates to a winding machine for dough, in particular for winding dough strips, and to a method for winding dough using such a machine, wherein the winding machine comprises: a main body; a control unit; a roller which is rotatably mounted on the main body about a rotational axis, wherein dough strips can be wound onto the roller when the winding machine is in use; a motor for rotationally driving the roller; and a pressing device for pressing dough, which is rolled up on the roller, against the roller.