Abstract: A dough portioning device comprises a metering device with a container configured to receive a supply of dough, and a separator configured to separate a defined quantity of dough from the supply of dough and to discharge the quantity of dough at a discharge end of the metering device in a discharge direction. The dough portioning device furthermore comprises a conveyor device configured to transport dough in a conveying direction, wherein the conveyor device comprises a conveyor belt, and is arranged below the discharge end of the metering device. The conveyor device furthermore comprises a belt guide configured to bend/fold lateral sections of the conveyor belt relative to a middle section in a direction towards the metering device. The middle section of the conveyor belt has a declivity relative to the discharge end of the metering device, at least in a section in the region of the metering device.

Abstract: A dough processing system includes a plurality of processing sections arranged one behind the other in a production direction, which are configured to execute different product programs. The dough processing system comprises a control device connected to the processing sections for activating the product programs at the processing sections, and wherein a program change from a first product program respectively set thereon to at least one new, second product program can be activated. By activating the program change at the processing section arranged in first place in the production direction, the control device is prompted to automatically carry out the program change in successive steps at that processing section of the processing sections following in the production direction at a time at which, within this processing section, the processing of a preceding product format last processed in accordance with the first product program is deemed to have been completed.

Abstract: A concentrated calcium citrate suspension is disclosed, comprising: (a) 2.0-9.0 wt. % of high methoxy pectin; (b) 2.5-7.0 wt. % tricalcium citrate particles; (c) dissolved citrate in a concentration of 1.8-7.0 wt. % citric acid equivalent; (d) 0.7-2.1 mol alkali metal cation per mol of dissolved citrate, with the alkali metal cation being selected from Na+, K+ and combinations thereof; and (e) 78-90 wt. % water. The concentrated calcium citrate suspension is shelf-stable, easy to handle and has a high content of (undissolved) calcium citrate. The concentrated calcium citrate suspension is particularly suited for use in the production of calcium-fortified soy protein based alternatives for dairy products.

Abstract: A method for making dough products comprises providing a first dough piece on a first conveyor, supplying a second dough piece on a second conveyor, and depositing the second dough piece on the first dough piece, while the first dough piece is disposed on the first conveyor. The second dough piece is folded during the depositing.

Abstract: A method for severing a dough portion from a dough mass by a dough portioning device having a container, a first portioning roller having a plurality of severing edges and a second portioning roller having a plurality of severing edges, wherein a depression is respectively provided between two severing edges. The method comprises rotating the first and second portioning rollers into a receiving position, and receiving a part of the dough mass in two depressions of the first and second portioning rollers facing the container. The method further comprises rotating the first and second portioning rollers into a waiting position, decreasing rotational speeds of the first and second portioning rollers, waiting for a waiting time to elapse and increasing the rotational speeds of the first and second portioning rollers and rotating the first and second portioning rollers into a severing position.

Abstract: A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

Abstract: A dough stamping device for severing dough pieces from a dough sheet comprises a support, on which the dough sheet is depositable, and a blade assembly, which is configured to oscillate and perform indexed lifting actions in a substantially vertical direction. The blade assembly has a first group of blades, which is configured to at least partially generate an outer contour of a dough piece to be severed. In addition, the blade assembly has a second group of blades, which is configured to generate at least one slit inside of the outer contour of the dough piece.

Abstract: A dough processing device having a conveyor configured to convey dough in a production direction, and a rolling station. The rolling station includes a satellite roller having a drum and at least two rollers configured to engage the dough, wherein the drum is rotatable about a drum axis, and the rollers are revolvable about the drum axis by rotation of the drum. The rolling station further includes a counter roller disposed opposite the satellite roller, wherein the rolling station is configured to roll the dough between the satellite roller and the counter roller. The rolling station includes a first guiding element configured to confine an evasion of the dough in a first confinement direction oriented transversely with respect to the production direction, wherein the first guiding element is further configured to support the conveying of the dough.

Abstract: A device for twisting pieces of dough comprises a conveyor configured to convey pieces of dough in a production direction. The device further comprises at least one holding belt arranged above the conveyor and configured to engage with a first portion of a piece of dough arranged on the conveyor. Further, the device comprises a turning device configured to turn a turning portion of the piece of dough relative to the first portion and upwardly while the holding belt engages with the first portion of the piece of dough.

Abstract: Bagel products are formed by (a) mixing flour and water together with yeast to form a sourdough; (b) preparing an activated malt extract by mixing barley malt extract, a second amount of yeast, and water; (c) mixing the sourdough, the activated malt extract, and salt with flour to form a final dough; forming bagel shapes from the final dough; (d) fermenting the shapes for at least 30 minutes at around room temperature, and then further fermenting and storing the shapes for at least 10 hours under refrigeration at a temperature of from about +2° C. to about +8° C.; (f) boiling the shapes one side at a time or, in an initial baking step, baking the shapes in a steam environment; (g) baking, in a final baking step after the boiling or initial baking step, the formed bagel shapes; and, optionally, (h) freezing the baked bagel shapes.

Abstract: The present disclosure relates to a device for forming a substantially straight, in particular wound, dough piece into an annular shape, comprising a bending unit for annularly bending the dough piece. The bending unit may comprise at least one retaining jaw, two movably supported shaping jaws, a lifting device and a stamp. While being in engagement with the dough piece, one of the shaping jaws provided with a projection is displaceable along a displacement path section between an initial position, in which the projection is in contact with a lower surface of the dough piece, and a final position, in which the projection has been brought out of engagement with the dough piece.

Abstract: A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

Abstract: A dough portioning device comprises a metering device with a container configured to receive a supply of dough, and a separator configured to separate a defined quantity of dough from the supply of dough and to discharge the quantity of dough at a discharge end of the metering device in a discharge direction. The dough portioning device furthermore comprises a conveyor device configured to transport dough in a conveying direction, wherein the conveyor device comprises a conveyor belt, and is arranged below the discharge end of the metering device. The conveyor device furthermore comprises a belt guide configured to bend/fold lateral sections of the conveyor belt relative to a middle section in a direction towards the metering device. The middle section of the conveyor belt has a declivity relative to the discharge end of the metering device, at least in a section in the region of the metering device.

Abstract: A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

Abstract: A belt conveyor device for conveying food products includes a frame, a conveyor belt and a drive device configured to drive the conveyor belt. The drive device includes a drive roller configured to drive the conveyor belt, a first deflecting roller configured to guide the conveyor belt, a second deflecting roller configured to guide the conveyor belt, and a first locking device configured to secure the first deflecting roller in an operating position, and a first engagement guard configured to cover a first gap between the first deflecting roller and the conveyor belt when the first locking device secures the first deflecting roller in the operating position.

Abstract: A system is provided for conveying dough along a conveying section, and the system comprises an elongate dough-conveying element that defines the conveying section. The dough-conveying element comprises a dough-supporting region that forms a supporting surface for dough conveyable or to be conveyed by means of the system, and at least one lateral region extending laterally along the dough-supporting region in the longitudinal direction of the dough-conveying element. The at least one lateral region is movably disposed or formed, in particular pivotally disposed or formed, relative to the dough-supporting region. Furthermore, the dough-conveying element exhibits flexurally-rigid material behavior in the vicinity of the dough-supporting region and resiliently-extensible material behavior in the vicinity of the at least one lateral region.

Abstract: A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor F = L 1 L 2 can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors F nm = L n L m unchanged, where Ln, Lm are performance parameters of different workstations n, m.

Abstract: A device for making filled dough products comprises a conveyor device configured to convey dough pieces in a production direction, a holding belt disposed above the conveyor device and configured to engage a filling, which is disposed on one of the dough pieces, and a winding device configured to fold and/or wind one of the dough pieces. The winding device comprises a folding device adapted to fold a folding portion of the dough piece upwards, wherein the folding device comprises a hook, which is pivotably disposed above the conveyor device.