Abstract: One variation of the method for submitting a food order remotely includes: generating a graphical icon representative of a food item and a customization option for the food item selected by a customer; associating the icon with a payment option; associating the icon with a store location to fulfill the food item; displaying the icon on a display of a mobile computing device; and, in response to receiving a selection of the icon, submitting a food order including the food item, the customization option, and the payment option to the store location.

Abstract: An apparatus for conveying and arranging bakery products such as hot dog buns or breadsticks. The products are delivered with their length dimensions at a variety of angular orientations and some products inverted. An aligning conveyor receives misaligned products on adjacent belts or other drive members which are driven at differential speeds to rotate the products to the proper orientation. Inverted products are conveyed against guide rails which are arranged to interact with the curved edges on the tops of the buns to roll the inverted products over. The products are conveyed in discrete lanes to properly organize them for packaging.

Abstract: Stacker 10 engages its end of arm tool 35 against a pan 40 and lifts the pan through an arc so that the pan revolves about its support framework 12 to a delivery position. The pair of lift arms 22 and 23 revolves about the pivot shaft 30 as the pivot shaft moves vertically so that the pans may be moved from a higher elevation to a lower elevation, and vice versa. The end of arm tool is maintained in its upright attitude throughout the movement by a timing belt 50 so that the pan is also deposited in the same attitude as when it was received.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: The invention includes a flour tortilla having a low sodium content and to a method for preparing same. The method comprises has the following steps: (i) providing a flour tortilla dough in a portion sufficient to prepare the tortilla; (ii) coating at least part of the surface of the dough with a salty taste enhancer, thus obtaining a coated dough; thereafter (iii) forming the coated dough into a tortilla shape; and thereafter (iv) baking the coated dough. The salty taste enhancer is a sodium salt substitute or the salty taste enhancer is a sodium salt composition having enhanced salty taste, or the salty taste enhancer is a chloride salt of sodium or potassium, applied in an amount of at least 0.05 wt. % based on flour weight.

Abstract: A packaging for foodstuff the packaging comprising a body defining an elongate cavity therein, the body having a first closable aperture and a second opposing closable aperture and a partition located within the cavity and dividing the cavity into first and second receiving portions, wherein access to the first portion is via the first aperture and access to the second portion is via the second aperture, and wherein foodstuff retained within the first receiving portion cannot access the second receiving portion, and foodstuff retained within the second receiving portion cannot access the first receiving portion.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: One variation of a method for enabling group food orders includes: receiving a food order from a order coordinator, the food order specifying a payment source and a group of participants; prompting each participant to select an alternative food item from a menu of available food items; for each participant, in response to selection of an alternative food item by the participant prior to an order deadline, adding the alternative food item to an aggregated food item order on behalf of the participant, and, in response to no selection of an alternative food item by the participant prior to the order deadline, adding a default food item to the aggregated food item order; storing the aggregated food item order on a server, the aggregated food item order reviewable by the order coordinator over a computer network; and charging the payment source for the aggregated food item order.

Abstract: An apparatus used to store, track and disseminate documents related to a food product is a repository that comprises electronic document generator, database, and query module is. The electronic document generator receives a document related to a food product and certificates related to the food product. The electronic document generator generates electronic document based on the document including the product information and also generates electronic copies of the certificates. The database is coupled to the electronic document generator and stores the electronic copies of the electronic document and the certificates. The query module is coupled to the database and receives a query related to the food product. The query includes data generated by document recognition or by QR Code scanning. The query module provides access to the electronic document and electronic copies of the certificates associated with the query. Other embodiments are also disclosed.

Abstract: A bellows 10 is configured for connection to an end effector of a robot and includes a valve 28 supported in the interior space of the bellows. A flow of low pressure air is induced from inside the bellows into a vacuum plenum 24 for retrieving a work product by the open end 16 of the bellows. High pressure air is moved through a conduit 50 into the valve to terminate the flow of low pressure air and terminate the suction applied by the bellows to the work product.

Abstract: A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat and at least one flavor additive. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat and at least one flavor additive.

Abstract: An apparatus for conveying and arranging bakery products such as hot dog buns or breadsticks. The products are delivered with their length dimensions at a variety of angular orientations and some products inverted. An aligning conveyor receives misaligned products on adjacent belts or other drive members which are driven at differential speeds to rotate the products to the proper orientation. Inverted products are conveyed against guide rails which are arranged to interact with the curved edges on the tops of the buns to roll the inverted products over. The products are conveyed in discrete lanes to properly organize them for packaging.

Abstract: Cable manager 30 is positioned between the distal end of a robot arm 16 and the robot end effector 18. Elongated cable carrier 44 positioned in a circular cable track 34 extends in an arc about the axis of connection 17 between the robot arm and the end effector. One end 56 of the cable carrier moves with the robot arm and the other end 54 moves with the end effector. The cable carrier forms a U-shape 60 between its ends so that the movements of the ends of the cable carrier result in the U-shape accommodating the change in distance between the ends of the utility line and the cable carrier. Utility lines 62 are gathered in one or more cables that extend through the cable carrier to provide the end effector with the controls necessary for its operation.

Abstract: The dough portioner 10 includes a manifold 36 defining a chamber 38 for receiving bakers dough or other viscous flowable material from a feed pump 14. A plurality of delivery channels 44 in communication with said chamber pass the viscous material to a dough cutter 66. A meter wheel 52 is positioned between the manifold and the cutter for receiving a stream of the material from each of the delivery channels and discharging the streams of material independently of others of said meter wheels.

Abstract: A device and method for heating a food product are disclosed. The device contains a support member for supporting a food product in a first position and a second position, a heating mechanism associated with the support member and positioned to heat the support member when the support member is in the first position and in the second position, and another heating mechanism positioned to heat the food product when the food product is in the second position.