A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.

The invention relates to a system and method for improvingly controlling the production of food products from granular raw materials such as for instance cereal rice formed into crackers. More in particular, the invention relates to an adjustable mechanical stop mechanism for better controlling the distance between the dies where pressure-baking of food occurs, and to provide the possibility of adjustable distance between the dies in case of multiple compressions of the food material, for which different die spacings can then be installed, leading to very repeatable and unchanging food processing conditions and thus an improved and much more constant quality of end product such as a cracker.

The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

The invention relates to the fields of medicines, chemistry, and food products, and specifically relates to a rolling mold combination device, a method using a rolling mold to prepare a freeze-dried excipient, and a product thereof. The method has the advantage of being able to engrave any character or pattern at any part of a mold, and correspondingly, can produce the character or pattern at any part of a manufactured product, including a product name or trademark, and such an effect cannot be obtained in existing freeze-dried excipient products. The manufactured product can be designed to be any shape and does not readily break inside packaging, reducing loss of medicines and enabling accurate dosages thereof. The method of preparing a freeze-dried excipient adopts mold-release freeze-drying, and a mold does not re-enter a freeze-drying step, improving production efficiency, decreasing production cost, saving energy and protecting the environment.

An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).