Abstract: An apparatus for automatically making food products in piece form from dough-like substances without soiling vesels and utensils and which can be programed so that the apparatus will make the food product in the fresh prepared state at the desired time. The apparatus coprises a dough preparation station containing holding means adapted to be affixed to the opening of a flexible, sealable bag, which contains the necessary ingredients for the dough-like substance. The kneading means operates by passing the bag through slit openings above and below the dough preparation station and the slit openings are each defined by two rollers. One of the rollers in the upper pair of rollers is moveable relative to the other roller so as to allow gas to escape. The bag is moved up and down through the slit openings to knead the ingredients into a dough-like substance. The apparatus further comprises a heat treatment station containing heating means whereby the kneaded dough-like substance is baked.

Abstract: An apparatus for automatically making food products in piece form wherein dry ingredients are provided in a flexible sealable bag and placed in a dough preparation station of the apparatus. The necessary amount of liquid to form a dough-like substance is introduced into the ingredients and the dough is then kneaded to form a properly mixed dough. In cases where fermentation is required, e.g. when baking bread, the fermentation takes place in the bag. The so-formed dough is then transferred to a heat treating station where it is baked. The mixing of the liquid with the dough ingredients to form the dough; kneading the dough; fermenting the dough and baking the dough is done in an automated programmed sequence so that the baked food product will be in the fresh prepared state at the desired time.

Abstract: An apparatus for automatically making food products in piece form from dough-like substances which apparatus has a housing containing holding elements to hold either end of a flexible sealable bag containing the ingredients for the dough-like substance, and a dough preparation station having two slit openings. A kneading mechanism is provided for working ingredients of the bag and includes the holding elements and slit openings at each end of the bag. The bag is attached to the holding elements and passes through the slit openings. There is a drive mechanism for creating relative oscillating movement between the bag and the slit openings so that the ingredients are kneaded into a dough-like substance. The housing also contains a heat treating station whereby the kneaded dough-like substance is baked. The operation of the aforementioned elements are predetermined by a program and therefore the apparatus will make the food product and the product will be in the fresh prepared state at the desired time.