Abstract: Preparation of a food product comprising a bakery portion and ingredients may include: a first step for preparing the ingredients, a second step for preparing dough, a third step for preparing dough pieces, a step for packaging, in which the dough pieces and the ingredients are assembled and disposed in an impermeable pouch which is vacuum sealed, a step for fermentation, a step for cooking, and a step for cooling.

Abstract: Preparation of a food product comprising a bakery portion and ingredients may include: a first step for preparing the ingredients, a second step for preparing dough, a third step for preparing dough pieces, a step for packaging, in which the dough pieces and the ingredients are assembled and disposed in an impermeable pouch which is vacuum sealed, a step for fermentation, a step for cooking, and a step for cooling.

Abstract: A heat-treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion.

Abstract: A method for preparing bacon may include: a provision step for providing an impervious film; an initial deposition step where at least one rind, having on one of its faces a variable thickness of fat, is spread on the film; a first deposition step where a first layer of pork meat is spread on the variable thickness of fat of the rind, thus forming an assembly; a packaging step during which the assembly is enclosed under vacuum in the impervious film forming a sealed pouch; a pressing step where the sealed pouch is disposed in a mould and compressed; a cooking step where the sealed pouch is cooked in the mould; a cooling step where the sealed pouch is cooled in the mould; a step of removal from the mould, where the sealed pouch is discharged from the mould; and an unpouching step, where the sealed pouch is removed.

Abstract: The invention concerns a mould for a food product, comprising at least one shell (302a, 302b) having a marking zone consisting of a plurality of ribs (402, 406) intersecting one another, said mould being characterized in that each rib (402, 406) has an edge (404, 408) having a sharp ridge oriented towards the inside of the mould in order to mark the food product during preparation thereof in said mould and in that said or each shell (302a, 302b) has, at the ends thereof, a recess (314, 414) intended to form, with the recesses (314, 414) of the other shells constituting the mould, a hollow (312, 412) that extends from the inside of the mould and in the direction of the outside of the mould.

Abstract: A heat treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework, a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion.

Abstract: The invention concerns a heat processing device (100, 200) for co-extruded sausages (S), said device (100, 200) comprising in series: a precooking device (104) intended to precook the sausages (S) deposited by a device (102) and consisting of a hot-water bath, the precooking device (104) taking the form of a chute (114) having a zero or slightly descending slope between an intake area (116) where the sausages (S) are deposited by the device (102) and an outlet area (118) where the sausages (S) leave the precooking device (104), the precooking device (104) comprising ejection means (124) designed to eject water upstream of the intake area (116) so that the water stream generated has an orientation substantially parallel to the longitudinal axis of the chute (114), a cooking device (108) intended to cook the sausages (S) thus precooked and consisting of a second hot-water bath, and a discharge device (112) intended to discharge the sausages (S) thus processed.

Abstract: A stackable unit having two longitudinal sections and two transverse sections forming a frame with at least one trough having each end fixed to the transverse sections and a fixed cover underneath. Vertical posts are distributed over each longitudinal section for support of a unit stacked above it.

Abstract: The invention concerns a mould for a food product, comprising at least one shell (302a, 302b) having a marking zone consisting of a plurality of ribs (402, 406) intersecting one another, said mould being characterised in that each rib (402, 406) has an edge (404, 408) having a sharp ridge oriented towards the inside of the mould in order to mark the food product during preparation thereof in said mould and in that said or each shell (302a, 302b) has, at the ends thereof, a recess (314, 414) intended to form, with the recesses (314, 414) of the other shells constituting the mould, a hollow (312, 412) that extends from the inside of the mould and in the direction of the outside of the mould.

Abstract: A heat treatment vessel configured to receive at least two stacks of food products, includes a chamber with an inlet opening and a discharge opening separated from the inlet opening. The vessel also includes a movement device configured to engage a stack received through the inlet opening and to transport it toward the discharge opening.

Abstract: The invention concerns a stackable unit (100a) comprising: two longitudinal sections (104a) and two transverse sections (102a) forming a frame; at least one trough (106a) whereof each end is fixed to the transverse sections (102a); and under each trough (106a) there is fixed a cover (108a); the stackable unit (100a) being characterised in that it comprises at least two vertical posts (110a) distributed over and fixed to each longitudinal section (104a), the upper face of each post (110a) serving as a rest for the lower surface of a post of a higher stackable unit, and the lower face of each post (110a) coming to rest on the upper face of a post (110b) of the lower stackable unit (100b) or on the ground.

Abstract: A system for cooking and then cooling food products by immersion in a heat transfer fluid, consisting of a vessel (200) to contain the heat transfer fluid and a system (500) for homogenization by blowing gas bubbles into the heat transfer fluid from a gas bubble formation system (530). The vessel (200) is closed by a cover (250) leaving a space above the maximum level of the free surface of the heat transfer fluid. Homogenization is accomplished by closed circulation of gas contained in the space above the heat transfer fluid which generates bubbles in the heat transfer fluid.

Abstract: The present invention concerns a system for cooking and then cooling food products by immersion in a heat transfer fluid, the said system consisting of a vessel (200) intended to contain the said heat transfer fluid and a system (500) for homogenisation by blowing gas bubbles into the said heat transfer fluid by means of a gas bubble formation system (530). According to the present invention the said vessel (200) is closed by a cover (250) so as to leave a space above the maximum level of the free surface of the heat transfer fluid, and the said homogenisation system (500) comprises a system (520) for the closed circulation of the gas contained in the said space to the said system (530) provided for generating gas bubbles in the said heat transfer fluid.