Abstract: Dosing machine for controlled dosage of pasty products, of the type with an agitator associated with a feed that includes an auger extension forming a compression feed chamber including a distributor with a plurality of distribution holes, a dosing device with on a fixed plate a corresponding first plurality of holes coinciding with the distribution holes and a corresponding second plurality of holes, parallel to the first and moved to one side on the plate, above the fixed plate a mobile dosing structure is installed that has an alternating drawer movement on the fixed plate with a reciprocal movement device for moving the dosing structure from a position above the distribution holes to a position above the second plurality of holes moved to the side of the auger and vice-versa, the dosing structure includes corresponding dosage chambers associated with the control dosing volume and density.

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: The invention relates to a method for cooling a flowable melted food material including: (a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt, wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° and 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end; (b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency is cooling at the top end of the gap; (c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and sec

Abstract: Animal feed formed with a base of palm fronds and combined with palm fruit, such as dates, is a sustainable and affordable feed product that can be developed in hot climates. Palm fronds with a desired moisture content are shredded, chopped, and/or ground, and mixed with palm fruit. Additives such as urea can increase the nutritional content. Feeds with palm fronds, palm fruit, and/or additives can serve as a base feed for other components. Palm fronds can also serve as a base feed for other components. Animal feeds with a variety of bases can have palm fruit added. Animal feeds with a variety of bases, including palm fronds, can include a variety of other components added.

Abstract: An apparatus (1) for making shaped food chip products (2) including hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) including feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.

Abstract: An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.

Abstract: An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mold (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mold to an advanced position where its upper surface lies at any level from above the base of the mold to the top of the mold.

Abstract: A method for forming and cooling an initially hot and therefore flowable melted cheese (1), which is applied via a supply nozzle onto a moving metallic cooling belt (3?), wherein individual shaped bodies (6) are formed out of the melted cheese (1) in that a shaping roller (5), which comprises molding cavities (7) located in the surface, impinges upon the cooling belt (3?), wherein a pressure of the shaping roller (5) against the cooling belt (3?) is provided during forming that induces full displacement of the still-hot melted cheese (1) from the region of the separating webs (8) delimiting the individual molding cavities (7) and bearing against the cooling belt (3?), wherein the formed bodies (6) are released from the molding cavities (7) and are cooled by remaining on the moving cooling belt (3?).

Abstract: A reciprocating press is configured to press articles while moving in synchronicity with a conveyor belt carrying the articles. The press is driven through a rack and pinion system. The press can be used for pressing any type of article, including, but without limitation, pieces of dough for forming tortillas.

Abstract: An ingredient preparation device (100, 200) is disclosed and may include one or more of an openable ring (110), a non-openable ring (210), a removable panel (10), and an optional tamper (190). One or more optional shaped inserts (180) may be used within the ring. An ingredient preparation device (100, 200) of the invention may be utilized alone or with one or more additional ingredient preparation devices of the invention. Methods of preparing one or more ingredients to make products such as foods or non-food items using such a device are disclosed herein.

Abstract: A system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption, in particular human consumption, has a production device having a frame, a mould member provided with at least one mould cavity, the frame supporting the mould member, mass feed means for feeding the mass to the one or more mould cavities of the mould member. The system also has at least one cleaning device for cleaning one or more parts of the production device which come into contact with the mass. The mould member is removable from the frame. The system has a storage device for storing a plurality of mould members, which may be provided with an identification, has recognition means for recognizing the identification of a mould member, and may have a memory for storing at least one history of a mould member.

Abstract: The invention relates to a flexible, non cellular pet chew comprising: a) 51-90 wt % based on the dry solid weight of the mixture of a (thermoplastic) cereal flour, wherein the cereal flour has a protein content below 10 wt. %, b) 5 to 30 wt. %, based on the dry solid weight of the mixture of a plasticizer, and c) 1 to 35 wt. %, based on the dry solid weight of the mixture of a fibrous material.

Abstract: A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.

Abstract: A bakeware insert for defining a first volume and a second volume.

Abstract: A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.

Abstract: Pet treats and chews that have been aerated during their production by a supercritical fluid are provided. The aeration process results in pet treats and chews that have a lower density and increased oral care properties in comparison to treats of similar composition that have not been similarly aerated.

Abstract: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.

Abstract: Aspects of the present invention are directed to methods for manufacturing shaped, comestible articles. Multiple comestible articles are connected by flash, and stress lines in the flash surround the articles. The comestible articles are subsequently separated from the flash at the stress lines. Additional aspects of the present invention are directed to an intermediate comestible product. In certain embodiments, the intermediate comestible product comprises multiple articles, web-like flash connecting the articles, and stress lines formed in the flash and about each article.

Abstract: A twisting apparatus is disclosed. The twisting apparatus has a path for loading a food product extending from a loading device to a braking device. The loading device has a tubular filling body or filling cone adapted to assume at least one position in which the filling cone is in a spaced relationship or is detached from the braking device.

Abstract: Provided is a food molding apparatus which performs all steps from forming to conveyance and storage in one housing and which is small in size and inexpensive. A conveyance section 500 which holds a formed cooked rice product (a rice ball 10) by use of holding arms 510 is provided, within a housing, with an X-axis moving unit 570 which moves the formed cooked rice product in an X-axis direction and a Z-axis moving unit 550 which moves the formed cooked rice product in a Z-axis direction. A storage section 600 provided with a tray 610 on which the rice ball 10 is to be placed is further provided, within the housing, a Y-axis moving unit 630 which moves the tray 610 in a Y-axis direction, whereby the rice balls 10 are spread over on the tray 610.

Abstract: A first preliminary product comprising individual frozen pieces of a first food and a second preliminary product comprising individual frozen pieces of a second food are combined by precompacting the frozen individual pieces of the first preliminary product in a premolding process so as to form a concavity in the first preliminary product and placing the frozen individual pieces of the second preliminary product into the concavity of the first preliminary product to form a single frozen starting product that is put into at least one mold cavity. There the single frozen starting product is molded into a ready-to-prepare frozen end product by compacting the single frozen starting product.

Abstract: Soluble pouches are formed on a continous motion rotating thermoforming machine having cavities in the surface of a drum into which a web of polymeric film is drawn by a vacuum to form pockets. The pockets are filled with one or more components and closed by a further web of polymeric film. Shrink-back of the polymeric film within the cavities is reduced by heating the cavities with heaters.

Abstract: A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet and ingredients on the cooked rice, a first pressing step of folding a first rotating plate and a second rotating plate disposed on two sides of a base plate in a direction to erect at approximate right angles with respect to the base plate, and a second pressing step of folding the third rotating plate rotatably attached to the first rotating plate at a side opposite to the base plate, to a base plate side. Then, the method includes a repositioning step of deploying the rolling-up plates in the horizontal state, and rotating the cooked rice about 90 degrees on the rolling-up bamboo plate. Finally, the first pressing step is repeated again.

Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.

Abstract: A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated.

Abstract: A method of producing a confectionery product includes the steps of: a) depositing at least one confectionery mass by allowing it to flow into a mold, b) depositing at least one particulate material in and/or on the confectionery mass; and c) repeating at least step a) at least once.

Abstract: A baking pan assembly including a frame with at least three contiguous walls defining an upper opening and a lower opening, and having a lip at least partially bordering the lower opening. The assembly further includes at least one removable sheet sized to block the lower opening of the frame, and at least one divider array sized to rest on the sheet within the frame. The array defines a plurality of compartments to receive goods to be baked.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: A device and a method for portioning food, in particular meat, into portions with a predetermined weight and/or predetermined thickness are proposed.

Abstract: Food processing apparatuses and associated methods are disclosed herein. In one embodiment, a fish processing apparatus includes two sets of the shim magazines on the opposite sides of mold(s) for making food products. Food shuttles alternate in transporting food shims from their corresponding shim magazines to a position under the mold(s). An actuator presses the mold(s) against the food shim to form food products. The force of the mold(s) can be controlled to improve separation of the food products from the food shim. Formed food products fall on a conveyor, which transports them away from the apparatus for further processing.

Abstract: Rotary forming devices and methods of using the rotary forming devices for producing products such as filled and unfilled “pillow” shaped products. In an embodiment, the invention provides a device comprising a housing comprising a die plate defining a plurality of outlets. The housing defines an inlet. A race plate is attached to the die plate. The race plate circumscribes the outlets of the die plate. A forming wheel is rotatably attached to the die plate. A motor assembly is attached to the forming wheel. The motor assembly is constructed and arranged to rotate the forming wheel in a hypocycloid motion.

Abstract: The present disclosure relates to a method and machine for pressing molds in a horizontal manner. More particularly, the disclosure relates to a machine and method for turning molds over from a vertical to a horizontal position before placing in the press device, such that the molds may be pressed while in a horizontal position, even if the molds were previously filled in a vertical position.

Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.

Abstract: An extrusion process incorporates a forming manifold where a tubular flow of a second material is intermittently interrupted while a core flow of a first material is discharged substantially continuously. Subsequently, the core flow is severed to form individual food items or treats for humans, animals, and the like, where the tubular flow results in an outer component surrounding an inner component which protrudes from one or both ends of the outer component. Material of the core flow is bone-like, while material of the tubular flow is meat like. Material of the tubular flow may include material from the core flow subjected to mixing in a static mixer to achieve a marbled texture of the outer material.

Abstract: Apparatus for looping raw dough products, in particular strands of dough preshaped to produce pretzels, comprises a device for supplying the raw dough products—e.g. a conveyor—and a loop-forming device for looping the raw dough products, in order to produce pretzel-shaped raw dough products. This device comprises sensors for detecting the ends of the raw dough products for the purpose of controlling gripping devices of the loop-forming device. The sensors for detecting the ends of the raw dough products are designed as thermal imaging sensors.

Abstract: There is provided a system for continuously producing edible products filled with liquid material at the center, having a high liquid material filling factor without leakage of liquid material. The system for continuously producing edible products filled with liquid material at the center is characterized in that atmospheric air is sucked in extrusion of an edible product rope.

Abstract: A system and method of food preparation is provided. A tool for manipulating and shaping food products, such as ground meats, is provided with specific structural features for applying a force to a raw food product. Methods of using the same are provided.

Abstract: The invention relates to a device for producing goods for consumption, consisting of a fat mass, in particular a fat mass containing cocoa or a chocolate-type fat mass, said goods contains a large number of hollow moulds (1a, 1b) that can be filled with the fat mass (M) when the latter has been heated and is in a free-flowing state, the moulds being configured as depressions in a mould block (1). The inner surface of each hollow mould (1a, 1b) shell-shaped goods for consumption that are to be produced. The device also comprises a plurality of die-type cooling bodies (3a, 3b), which are displaceably mounted on a suspension device (4), a respective cooling body (3a, 3b) being lowered into a respective hollow mould (1a or 1b) and the outer surface of the respective cooling body (3a, 3b) determining the inner surface of the shell-shaped goods for consumption (M) that are to be produced.

Abstract: The present disclosure relates generally to a method and apparatus for baking a food product. The method includes filling a plurality of filling a plurality of molds of a first piece of the baking apparatus with the food product, positioning a second piece of the baking apparatus over the first piece, engaging an alignment mechanism of the first piece and the second piece, heating the baking apparatus for a predetermined period of time, and removing the baking apparatus from heat.

Abstract: An apparatus for the manufacture of frozen confections comprising: a forming element (1) having one or more open cavities (2) on its surface; a nozzle (3) for filling said cavities with a frozen aerated material; and means for moving the forming element (1) relative to the nozzle (3) so that the end of the nozzle shears the frozen confection and thereby cuts it; characterised in that the internal surface (5) of the nozzle (3) facing into the direction of movement of the forming element relative to the nozzle is at an angle of at most 55° relative to the surface of the forming element (1) is provided. A process for the manufacture of frozen confections comprising inclusions, the process comprising: extruding a frozen confection containing inclusions from a nozzle into a cavity (2) of a forming element (1); moving the cavity (2) relative to the nozzle (3) so that the end of the nozzle shears the frozen confection and thereby cuts it; and then removing the frozen confection from the cavity.

Abstract: A method is described which increases the efficiency of making frosting flowers through the means of utilizing multiple flower nails simultaneously held by hand thereby increasing the rate of their production.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: A method for producing blocks of cheese from curd, wherein a curd mass is deposited in at least one cheese mold provided with a follower and in the at least one cheese mold is subjected to a vacuum treatment and pressing treatment, which pressing treatment is carried out while the at least one cheese mold is situated in a holder in which a vacuum prevails, wherein the vacuum treatment comprises at least a first and a second step, wherein in the first step in the holder with the aid of vacuum pump means a vacuum with a first vacuum pressure is created to draw air and whey entrained with the air from the curd mass, and in the second step the vacuum pressure in the holder is reduced further to a second vacuum pressure, which has a value at which the whey present in the curd mass starts to boil and residual air and free whey are pushed from the curd mass.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Abstract: A machine for making cotton candy includes a shell, a sugar-spinning unit and a scraping unit. The sugar-spinning unit includes a heater located in the shell for heating and melting sugar, a bowl located around the heater, a lid located on the bowl, and a primary motor for spinning the heater and the bowl to spin the molten sugar. The scraping unit includes a holder located in the shell, a stopper connected to the holder, a lever pivotally connected to the holder, a first scraper attached to the lever, a second scraper pivotally connected to the holder, a hook connected to the second scraper, a spring for connecting the lever to the second scraper, a difference motor, and a crank including an end connected to a mandrel of the difference motor and an opposite end connected to a pin movably inserted in a slot defined in the lever.

Abstract: In the process, at least one piece of meat is destructured by fragmenting it, and the meat fragments are transformed into a restructured meat article. The fragments are transformed into a restructured meat article by: forming a block of meat fragments by cohesive compaction of the meat fragments; removing at least a portion of the block, termed a preform; and compressing the preform between complementary surfaces for molding the preform. The meat fragment compacting device comprises two conveyor belts for cohesive compaction of the meat fragments, the belts converging from upstream to downstream relative to a direction of movement of the meat fragments. The device for compressing a preform for a meat article comprises pistons having surfaces for molding the preform, which surfaces vary from one piston to another.

Abstract: The present invention concerns a coating wax for food product, comprising at least one block copolymer formed of at least one block polymer (A) derived from the polymerization of at least two monomers (MA), the same or different, derived from long chain fatty acids, the said long chain comprising 14 to 34 carbon atoms; and of at least one block polymer (B), different from (A), derived from the polymerization of at least two monomers (MB), the same or different, derived from short chain fatty acids.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.