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: A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed in the elongate trough such that the dough billet has a predetermined orientation and the dough billet is moved into a cutting station using a conveyor. The dough billet is scored in the sling at the predetermined orientation with an automated cutting station. The dough billet is removed from the elongate trough by raising the dough billet by pressing a contact element against a bottom of the sling and taking the raised dough billet from the frame. The dough billet is also cooked on an oven floor.

Abstract: An improved bagel dough product and method for processing the bagel dough product into a finished bagel product, including thin bagel products. Mixed bagel dough is sheeted, the bagel dough including, per 100 parts of total weight: between 45-60 parts hard wheat flour and between 25-40 parts water. The bagel dough is flattened into a sheet with a thickness between about 0.2 and 0.8 inches. The flattened bagel dough sheet is fed to a cutter-picker assembly that includes an automated cutter and an automated hole removal tool. The bagel dough sheet is cut into a plurality of substantially toroidal-shaped bagel dough pieces using the automated cutter, each toroidal-shaped bagel dough piece including a ring piece and a hole piece. The bagel hole pieces are removed using the automated hole remover tool, and the ring pieces are further processed by fermenting, water cooking, and baking the ring pieces.

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 present invention concerns a method for rendering or interactive lighting of a tridimensional scene (35) in order to obtain a twodimensional image (12) of said scene comprising the steps of performing a shading process (15) taking into account a set of shader and material properties of the 3D objects of the scene wherein the shading process produces a shader frame-buffer (24) used to store information records related to shaders (20) and/or material properties (19) of the tridimensional scene (35) in a format where said information records can be accessed in relation with a an image position (x, y, sx, sy) in the twodimensional image (12).

Abstract: Dough pump 12 includes an auger 22 that moves oncoming dough from the upwardly facing entry opening 19 of the cylindrical housing 24 and expels the dough laterally from a side delivery conduit 26. A developer 14 includes a laterally facing entry conduit 40 aligned with the side delivery conduit 26 of the dough pump. Developer paddle 48 gently moves the dough along the developer housing 44 to a downwardly facing delivery conduit 46. The dough pump motor 30 and the developer motor 50 are located on opposite ends of their respective housings. The dough pump auger 22 pushes the dough away from the motor and its transmission and toward the side delivery conduit 26. Likewise, the developer paddle 48 moves the dough in the opposite direction away from the motor and its transmission so that the seals at the inlet end portions of the dough pump and developer are less likely to be over-pressurized and are less likely to leak.

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: A method and 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: A method for enabling redeemable gift messages to be ordered and sent comprises presenting a webpage for customer orders by means of a server. After receiving a response from a customer that a redeemable gift message has been selected, the server presents information on a webpage to the customer to enable the customer to order a redeemable gift message. After receiving a redeemable gift message order from the customer, the server sends a redeemable gift message or an invitation to accept or reject the message to a recipient designated by the customer. A system for implementing the above method comprises a storage that stores at least one order form; and a processor that presents a webpage for customer orders, the at least one order form from the storage, and sends a redeemable gift message or an invitation to accept or reject the message to a recipient designated by a customer according to information on the customer order form. The gift may be a cookie or cookies.

Abstract: It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto.

Abstract: A method is used for enabling fresh products related information to be sent to potential customers, where fresh products become available at one or more locations at different times during the day. The method comprises receiving at a server from said locations information regarding freshness of the fresh products that are or will become available at said locations; and presenting the information and said locations on a webpage by means of a server. A storage may be used to store information regarding one or more locations where fresh products are or will become available, and regarding freshness of the fresh products at the locations. A processor may be used to present the webpage that displays the stored information. Fresh products may include cookies, fresh produce and flowers.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 ?m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

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 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 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: A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed in the elongate trough such that the dough billet has a predetermined orientation and the dough billet is moved into a cutting station using a conveyor. The dough billet is scored in the sling at the predetermined orientation with an automated cutting station. The dough billet is removed from the elongate trough by raising the dough billet by pressing a contact element against a bottom of the sling and taking the raised dough billet from the frame. The dough billet is also cooked on an oven floor.

Abstract: A case packing robot comprising a two dimensional articulated robot suspended from the top of a Cartesian gantry-type frame enclosure. All drive motors are fixed to the Cartesian gantry-type enclosure and all packing operations take place within the confines of the gantry frame structure that defines the operating envelope. Such a “hybrid” robot uses an open framework and all slanted or slantable surfaces that are easily sanitized thus providing all of the sanitary advantages of the most desirable articulating robots while supplying many of the operational and maintenance advantages of a Cartesian gantry-type robot, especially the ability to reach down into a packing container.

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.