A system for cooking and forming an edible food container includes include a bottom housing and a top housing. The bottom housing comprises a press receiver defining at least one press receptacle and the top housing comprises a press defining at least one press protrusion. The system further includes a heating element incorporated into at least one of the top housing and the bottom housing. The system also includes a frame, with the top housing being moveable relative to the bottom housing via engagement with the frame.

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

A system and method for dispensing a first and second baking material where the baking materials are simultaneously dispensed through a discharge tube. The discharge tube is moved with respect to a male mold while dispensing the baking materials. An optional pressure foot follows the discharge tube and assists with joining the dispensed layer with the previous layer by applying pressure. The baking materials are dispensed and layered to form complex shapes not possible by pouring or application of a sheet of dough. The dough and mold are baked together and the baked item is removed from the mold after baking.

A pastry making machine comprises a conveyor with product molds on the matrices. Stamps are adapted to cover matrices. A dough dispenser with a hopper is installed at the beginning of the conveyor. There are also an oven, a product unloader, a blower with rolls, a manipulator equipped with a lifting mechanism and magnetic or mechanical grippers for the stamps, and a control unit. The surface of the rolls is profiled with separating cells forming longitudinal and transversal rows. The dosing head has at least one row of separating chambers, with channels discharging dosed dough pieces. An induction heating assembly is positioned along the oven. Each matrix is mounted on a wheeled cart, attached to the conveyor. One embodiment has a current-conductive profile connected to the heating assemblies of the stamps. Another embodiment has its heating assembly stretched alongside the whole oven heating the stamps and matrices. The machine improves product quality.

A dough processing assembly includes a fixed frame, an entry area and an exit area for the dough subjected to the processes. The assembly includes at the entry area, a station for loading predefined quantities of dough in a receptacle. The assembly further includes at least one first conveyor belt, arranged downstream of the receptacle and adapted to receive and translate the dough; and at least one second conveyor belt, which is perpendicular and arranged below the first belt, for receiving the dough from the first belt. The assembly includes a station for dispensing the dough, at the exit area, provided with elements for folding the dough onto itself, for the juxtaposition of contiguous surfaces thereof so as to form configurations of the type of a layering, of a roll, and the like.

A method and an installation for the automated preparation of crown-shaped tart shells, comprising the conveying on a conveyor of crown-shaped recesses, the recesses being successively subjected to an extrusion step, a deposition step and a lining step, in which the extrusion step includes the filling of at least one cell of a rotary cell support cylinder with dough, the deposition step includes the ejection of the dough rolls out of the rotary cell support cylinder and the deposition on a shell of each recess of at least two separate dough rolls, and the lining step includes the crushing of the dough rolls deposited in each recess by means of a matrix complementary in shape to the recess in order to form a dough covering at least the shell of the recess.

A system and method for dispensing a first and second baking material where the baking materials are simultaneously dispensed through a discharge tube. The discharge tube is moved with respect to a male mold while dispensing the baking materials. An optional pressure foot follows the discharge tube and assists with joining the dispensed layer with the previous layer by applying pressure. The baking materials are dispensed and layered to form complex shapes not possible by pouring or application of a sheet of dough. The dough and mold are baked together and the baked item is removed from the mold after baking.

An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having a dry ingredients priming unit and a wet ingredients priming unit. The dry ingredients priming unit can include a vertically-oriented hopper and a screw positioned within an interior region of the hopper, wherein the first screw extends along the central longitudinal axis of the hopper and is configured to rotate about its own central longitudinal axis. The system can also include a mixing assembly, a forming assembly, an oven, and a controller. The controller can be coupled to the priming assembly and configured to adjust the amount of dry ingredients delivered from the hopper to the mixing chamber by controlling rotation of the screw.

A machine for manufacturing of flatbread mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises five sections namely batter reservoir, batter depositor, baking section, picking section and baking surface cleaning section. The batter reservoir comprises a tank with a blender to slowly blend the batter to attain uniform viscosity and a mesh to filter out any coagulated materials in the batter. The batter depositor section has an integrated batter deposition apparatus that deposits batter to a uniform thickness on a hot non-sticky baking surface. The baking section comprises of mechanism to close lids of baking pans to bake bread to a desirable temperature. Picking section is where flatbread picked from the baking surface to be cooled to a room temperature and pack for distribution. Finally, the cleaning section is where baking surfaces cleaned and get ready to start another baking cycle.

Described herein is a method for the production of a biscuit, including preparing a biscuit dough; and forming a biscuit body with the biscuit dough. The method is characterized in that preparing the biscuit dough includes preparing a liquid biscuit dough and in that forming the biscuit body includes: spraying the liquid biscuit dough onto a supporting surface so as to cover at least one portion of the supporting surface with a layer of the liquid dough that has an outer contour of predefined shape; and baking the sprayed layer of the liquid dough that covers the supporting surface so as to solidify it and obtain the biscuit body.