Abstract: The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: A method for creating a three dimensional (3D) object from reactive components that form a thermoset product. In one embodiment, a method includes providing first and second reactive components that are effective to form the thermoset product. In one embodiment, the thermoset product includes a urethane and/or urea-containing polymer. In one embodiment, the first reactive component includes an isocyanate and the second reactive component includes a polyol having at least one terminal hydroxyl group, a polyamine having at least one amine that includes an isocyanate reactive hydrogen, or a combination of the polyol and the polyamine. In one embodiment, the first reactive component includes a prepolymer, and optionally the ratio of viscosity of the first and second reactive components is from 1:3 to 3:1. Also provided is a 3D object that includes a completely reacted thermoset product, and a thermoset system that includes a first and a second reactive component.

Abstract: A system for processing a flowable food mass is disclosed which includes a first cooling belt (11) having a face with a transport direction (T); a second cooling belt (12) having a face with a transport direct (T) adjacent to, and parallel with, the face of the first cooling belt (11), wherein the transport direction (T) of the face of the second cooling belt (11) is the same as the transport direction (T) of the face of the first cooling belt; and a film roller arrangement (15) for disposing a plurality of strip-shaped carrier film webs onto the first cooling belt (11), wherein each strip-shaped carrier film web has a pair of parallel edges and the strip-shaped carrier film webs are disposed adjacent to each other without gaps and partially overlap each other at their respective parallel edges to form a carrier film arrangement and a kit of parts for assembling the system.

Abstract: An apparatus for cutting a ribbon of food into strips. The apparatus includes a cutting apparatus toward which the ribbon of food is moved at a transport speed in a transport direction which has a grooved shaft and a cutting shaft. The grooved shaft has grooves which encircle the grooved shaft in the transport direction. The grooved shaft takes over the ribbon of food. The cutting shaft has cutting knives which encircle the cutting shaft in the transport direction. The cutting shaft is arranged opposite to the grooved shaft. The ribbon of food is guided between the cutting shaft and the grooved shaft. One respective cutting knife engages slightly into one respective groove disposed opposite thereto to cut the ribbon of food into the strips. The cutting shaft has a length of at least 600 mm. The grooved shaft has a length of at least 600 mm.

Abstract: A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Abstract: The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

Abstract: The invention relates to a device for producing processed cheese portions, comprising a plurality of modules that are arranged successively in the direction of production, in which the processed cheese is formed into a band, cooled, and divided into portions, wherein the modules define a production space through which the processed cheese travels during the production of the processed cheese portions. The production space is enclosed by a spray-proof casing, wherein the casing comprises a frame structure and a plurality of sheet metal elements which are detachably connected to the frame structure, and wherein a sealing hose is arranged between a sheet metal element and the area of the frame structure opposite thereto, and encircles the sheet metal element or the area of the frame structure opposite thereto.

Abstract: A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72° C. and 138° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Abstract: Method and system for determining a specific mass flow rate of a highly viscous food product (1) having a viscosity of greater than 100 cP, which during processing in a continuous delivery flow is supplied to or removed from a buffer container (2) by means of a delivery pump (4) wherein a weighing device (7) is used to determine the change in the mass of the food product (1) in the buffer container (2) over a defined time period, which is in particular in the range of one or several minutes (?m/?t), wherein, in the same time period a pump parameter of the delivery pump (4) that is proportional to the expected delivery rate is registered, changes in the pump parameter over the time period are averaged to form an average pump parameter, wherein the current specific mass flow rate is calculated as a quotient from the change over time of the mass ?m/?t and the averaged pump parameter and is output.

Abstract: The invention relates to a method for producing a firm, in particular vegan, gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising an aqueous plant protein concentrate solution b) aggregating the composition in a pressure vessel (2) by heating the composition to a maximum temperature, then cooling the composition to a cool temperature below 100° C. and below the peak start temperature (7) c) performing the heating and cooling at a counterpressure in the pressure vessel (2), which counterpressure acts on the composition and is above normal atmospheric pressure, in such a way that the composition is prevented from boiling. The invention also relates to a gel food body and to the use of an aggregator (1).

Abstract: A device for the longitudinal cutting of a wide food band of a soft food mass which is moved in a conveyance direction on a conveyor belt, wherein a cutting cylinder rotating in the conveyance direction is provided on which is mounted a number of cutting disks disposed coaxially to the rotational axis A for cutting into the food band with the edge thereof, wherein a comb having a plurality of comb tines is provided, which in an operating position engage into the intermediate spaces between the cutting disks during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb is held on a comb holder so as to be pivotable about the rotational axis, wherein the comb holder can be transferred from the operating position and a maintenance position by pivoting about the rotational axis.

Abstract: A toothed belt drive for transport in a production process and/or a packaging process. The toothed belt drive includes a drive roller having a toothing system which runs along an outer circumference, a conveyor belt which is driven by the drive roller in a circulating direction, and a support roller. The conveyor belt includes a toothing system along an inner side and a continuous groove in the toothing system parallel to the circulating direction. The support roller includes a support disk which projects radially as an elevation so as to bear in a force-loading manner against the inner side of the conveyor belt. The elevation is a counterpart to the continuous groove of the conveyor belt. The support disk is arranged so that the elevation lies on a bottom of the continuous groove.

Abstract: The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10° C. by a texture testing machine, in which a round press plunger with a surface area of 1.27 cm2 and a speed of 2 mm/s is introduced into a sample, said strength coming from a value range between 0.2 N and 7.0 N, preferably between 0.5 N and 2.5 N, a dry mass weight proportion between 6% and 80% and a total fat weight proportion between 0.92% and 30%, comprising the following steps: producing a pumpable mass based on water and nuts and/or seeds, preferably almonds; and obtaining the food product from the pumpable mass. The invention is characterised in that the pumpable mass is produced by mixing a partially de-oiled flour made from the nuts and/or seeds, preferably almond flour, having a fat weight proportion between 5 and 20 wt. %, with the water and fat, in particular in the form of oil.

Abstract: A toothed belt drive for transport in a production process and/or a packaging process. The toothed belt drive includes a drive roller having a toothing system which runs along an outer circumference, a conveyor belt which is driven by the drive roller in a circulating direction, and a support roller. The conveyor belt includes a toothing system along an inner side and a continuous groove in the toothing system parallel to the circulating direction. The support roller includes a support disk which projects radially as an elevation so as to bear in a force-loading manner against the inner side of the conveyor belt. The elevation is a counterpart to the continuous groove of the conveyor belt. The support disk is arranged so that the elevation lies on a bottom of the continuous groove.

Abstract: The invention relates to a cutting device and method for cutting prefabricated transverse seal seams of a tube composed of plastic film and filled with food, particularly soft cheese, wherein each transverse seal seam of the continuously supplied film tube to be processed separates one portion of the food from the next portion. The device comprises a rotating knife holder provided with at least one knife blade 22, and wherein the knife blade 22 acts on a counter bearing 4 when cutting a transverse seal seam, wherein said knife holder has a heating element for heating the knife blade 22 in a targeted fashion.

Abstract: A device for the longitudinal cutting of a wide food band of a soft food mass which is moved in a conveyance direction on a conveyor belt, wherein a cutting cylinder rotating in the conveyance direction is provided on which is mounted a number of cutting disks disposed coaxially to the rotational axis A for cutting into the food band with the edge thereof, wherein a comb having a plurality of comb tines is provided, which in an operating position engage into the intermediate spaces between the cutting disks during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb is held on a comb holder so as to be pivotable about the rotational axis, wherein the comb holder can be transferred from the operating position and a maintenance position by pivoting about the rotational axis.

Abstract: A device for the longitudinal cutting of a wide food band of a soft food mass which is moved in a conveyance direction on a conveyor belt, wherein a cutting cylinder rotating in the conveyance direction is provided on which is mounted a number of cutting disks disposed coaxially to the rotational axis A for cutting into the food band with the edge thereof, wherein a comb having a plurality of comb tines is provided, which in an operating position engage into the intermediate spaces between the cutting disks during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb is held on a comb holder so as to be pivotable about the rotational axis, wherein the comb holder can be transferred from the operating position and a maintenance position by pivoting about the rotational axis.

Abstract: Method and device for guiding a tool in a recurring application of a product moved along an X-axis, wherein the tool is mounted on the Z-carriage of a cross guide and is moved therewith along the Z-axis standing perpendicular on the X-axis, wherein the Z-carriage is mounted on the X-carriage of the cross guide, the guide of which is mounted along the X-axis in a base plane, wherein the X-carriage is driven with an X-drive, wherein the Z-carriage is driven by a Z-drive, which is held stationary in the base plane and has a traction means driven by a first servo motor provided for the drive of the Z-carriage, which is driven from the base plane on the movable Z-carriage.