Abstract: A rotating nozzle assembly for a die machine connectable to a dough extruder has a stationary sleeve with a first end having internal and external annular recesses and an annular stepped seating surface and a second end mountable in the die machine mounting plate. A nozzle has a first end rotatably disposed in the stationary-sleeve first-end internal annular recess, a second end and a radially outwardly-protruding annular ring between the first and second nozzle ends. A ring seal is disposed between the stationary-sleeve first-end annular stepped seating surface and the radially outwardly-protruding annular nozzle ring. A nozzle cap is fixedly attached to the stationary-sleeve first end. The nozzle is rotatably disposed in the nozzle cap. The nozzle second end extends beyond the nozzle cap. An annular stepped axial thrust bearing surface in the nozzle cap prevents relative axial movement of the nozzle while allowing rotation of the nozzle.

Abstract: A hydrator includes a dry module with a vertically oriented tube having a central axis, an interior, an upper inlet aperture, a lower outlet, and an inlet section including a dry inlet. A mixing segment includes a vertically oriented tube having an interior wall, a mixing-segment inlet at an upper end, and a mixing-segment outlet at a lower end. The mixing segment is vertically aligned with and sealingly connected to the outlet of the dry module. A rotating hydrator shaft has a liquid channel and a longitudinal axis aligned with the central axis of the dry module. Dry blades are disposed on and rotate with the hydrator shaft in the mixing segment. A hydrator nozzle is disposed on and rotates with the hydrator shaft and has a plurality of outlets in fluid communication with the liquid channel and open to the mixing segment for discharging liquid from the liquid channel.

Abstract: A hydrator includes a dry module with a vertically oriented tube having a central axis, an interior, an upper inlet aperture, a lower outlet, and an inlet section including a dry inlet. A mixing segment includes a vertically oriented tube having an interior wall, a mixing-segment inlet at an upper end, and a mixing-segment outlet at a lower end. The mixing segment is vertically aligned with and sealingly connected to the outlet of the dry module. A rotating hydrator shaft has a liquid channel and a longitudinal axis aligned with the central axis of the dry module. Dry blades are disposed on and rotate with the hydrator shaft in the mixing segment. A hydrator nozzle is disposed on and rotates with the hydrator shaft and has a plurality of outlets in fluid communication with the liquid channel and open to the mixing segment for discharging liquid from the liquid channel.

Abstract: An oven for baking a food product includes a housing having a ceiling, a floor, first and second opposing side walls, at least one internal heating zone defined by the ceiling, the floor and the first and second opposing side walls, and at least one heating source for providing heat to the at least one internal heating zone. The ceiling is formed of carbon steel. At least a surface of the ceiling facing the at least one internal heating zone is formed as a high emissivity chemical conversion coating.

Abstract: The present invention comprises a rotary drive nozzle die machine for use with at least first and second dough extruders. The machine includes at least one rotatable nozzle having at least two openings for extruding at least two strands of dough therethrough, a first compression head for directing a first flow of a first type of dough under pressure from the first extruder toward the at least one rotatable nozzle and a second compression head for directing a second flow of a second type of dough under pressure from the second extruder toward the at least one rotatable nozzle.

Abstract: The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.

Abstract: The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.

Abstract: The present invention comprises a rotary drive nozzle die machine for use with at least first and second dough extruders. The machine includes at least one rotatable nozzle having at least two openings for extruding at least two strands of dough therethrough, a first compression head for directing a first flow of a first type of dough under pressure from the first extruder toward the at least one rotatable nozzle and a second compression head for directing a second flow of a second type of dough under pressure from the second extruder toward the at least one rotatable nozzle.

Abstract: The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.

Abstract: A rotary drive die nozzle machine for an extruder comprises at least one rotatable nozzle having at least three openings. A compression head directs food material from the extruder toward at least one rotating nozzle. A drive assembly including at least one drive gear rotates the at least one nozzle. The at least one nozzle is axially removable from the drive gear to allow replacement with nozzle openings of different sizes and shapes. The machine includes a series of seals to prevent the extruded food product from getting into the drive assembly and to prevent grease and other matter from the drive assembly from getting into the food material.