Abstract: Systems, apparatuses, and method for preparing dough-based products are disclosed. One disclosed system for preparing dough-based products comprises a fryer comprising a bottom and at least one sidewall, a proofer comprising a proofing chamber with a top, bottom, and at least one sidewall, and a conveying mechanism configured to transport the dough-based products from the proofing chamber to the fryer, wherein the top of the proofing chamber is located below the bottom of the fryer.

Abstract: Methods and apparatuses for cutting dough are described. One described dough cutting apparatus comprises a barrel having two ends, a removable die comprising a shaped opening, the removable die adapted to be coupled to a first end of the barrel, and a knife adapted to cut dough extruded from the shaped opening. In one illustrative method for making doughnuts, dough is extruded and cut using such a dough cutting apparatus and the dough is then cooked.

Abstract: Systems, apparatuses, and method for preparing dough-based products are disclosed. One disclosed system for preparing dough-based products comprises a fryer comprising a bottom and at least one sidewall, a proofer comprising a proofing chamber with a top, bottom, and at least one sidewall, and a conveying mechanism configured to transport the dough-based products from the proofing chamber to the fryer, wherein the top of the proofing chamber is located below the bottom of the fryer.

Abstract: The present invention relates to methods, apparatuses, and systems for coating food items, such as dough-based products, with sugar-based toppings such as glazes, icings, chocolate coatings, and the like. The present invention, in one embodiment, provides a gentle transfer of sugar-based coatings from a first container where the coatings are maintained in a fluid form suitable for coating, to a second container which comprises an applicator for coating the food product. Also described are systems for making freshly prepared food products at the point of sale comprising having the first steps of production take place at a manufacturing unit, and the final steps of production take place at the retail setting.

Abstract: A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is measured. The weight data is transmitted to a computer. The measured weight is compared to a predetermined weight stored in the computer memory. The pressure in the tank is adjusted automatically before subsequent extrusions.

Abstract: In a method for controlling the mixing of dough ingredients in a mixer, dough ingredients are mixed. The amount of power supplied to the mixer is measured in specified time intervals. Data relating to the amount of power supplied are stored. Based on the stored data, a decline in the amount of power supplied to the mixer is identified and the mixer mixes the dough ingredients for a predetermined period of time after the decline is identified. A mixer of the present invention includes a mixing device, a motor coupled to the mixing device, a power source coupled to the motor, and a mixing-time controller.

Abstract: In a method for controlling the mixing of dough ingredients in a mixer, dough ingredients are mixed. The amount of power supplied to the mixer is measured in specified time intervals. Data relating to the amount of power supplied are stored. Based on the stored data, a decline in the amount of power supplied to the mixer is identified and the mixer mixes the dough ingredients for a predetermined period of time after the decline is identified. A mixer of the present invention includes a mixing device, a motor coupled to the mixing device, a power source coupled to the motor, and a mixing-time controller.

Abstract: A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is measured. The weight data is transmitted to a computer. The measured weight is compared to a predetermined weight stored in the computer memory. The pressure in the tank is adjusted automatically before subsequent extrusions.

Abstract: A modular tray system comprising a tray portion releasably fastenable to support members for supporting the tray which communicate with attachment means for attaching, preferably releasably attaching, the support members to transport means for transporting the tray. The modular tray system of the present invention may be advantageously utilized in a commercial process for producing bakery products from dough.