Abstract: In collating packaging equipment and the like, a novel flight that comprises a flight body including at least one spring loaded arm that engages the conveyor drive chain to allow rapid and simplified interchangeability of flight arrangements, i.e. pitch or pocket size, without the need for disassembly and re-assembly of the entire flight drive mechanism.

Abstract: A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: 1 Ingredients % Salt  1.8-2.3 Yeast  3.0; 2.5-4.5 Sweetener  0.3-2.0 Gluten  0.5-4.0 L-Cysteine   10-100 PPM Water   50-65 Oxidant  0.1-0.5 Enzymes 0.01-0.5 Gum 0.01-0.

Abstract: The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.

Abstract: The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.

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 method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.

Abstract: A fermented or yeast leavened dough is continuously fed to a plurality of nozzles and extruded and twisted into a plurality of continuous twisted dough ropes without substantially increasing the density of the dough. The dough is fed to the nozzles by an extruder or pump which supplies the dough at a substantially constant pressure without substantial surging of the dough. Each nozzle may produce a plurality of dough ropes which are twisted together to form a continuous twisted dough rope. By avoiding a substantial increase in dough density during extrusion and twisting, a hard, glassy texture in the baked product is avoided and a crispy, non-vitreous texture is achieved. The dough twisting apparatus includes a manifold having a plurality of dough passageways and extruder pipes which extend from the downstream ends of the dough passageways. A rotary die cup is mounted on each of the stationary extruder pipes. Each die cup contains one or more die orifices.

Abstract: A two axis, two drive mechanism, two belt design Cartesian robot wherein each axis is independently controlled and all applied forces are along the centerline of the robot structure. This unique design allows for the use of a low cost control system since a so-called “multi-axis motion controller” is not required. Co-location of the drive systems allows support of the robot from one end. Centering of forces acting on a carriage assembly allows for the reduction of the weight of the robot for a given payload.

Abstract: A container for storing one or more multi-packs in the form of a sleeve of material forming a base, two side walls, a lid and having an opening at either end, wherein said container is provided with means for securely retaining said one or more multi-packs within the sleeve. The container is typically used to store multi-packs containing items of food.

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.

Abstract: A method of forming pieces of dough into balls, the method includes the steps of moving the dough pieces on a moving belt past a shaper bar while urging the belt against the shaper bar with a plurality of fluid jets. An apparatus for forming pieces of dough into balls includes a moving belt having a top surface for conveying the pieces of dough thereon, and a bottom surface, a shaper bar extending over the top surface of the moving belt for shaping pieces of dough moved past the shaper bar on the moving belt; and a plurality of fluid jets for urging the belt against the shaper bar.

Abstract: A packaging system for tart shells includes transparent plastic lower and upper halves connected together and lockable together by protrusions and recesses in the halves. The upper and lower halves have one or more chambers defined by chamber halves formed in the lower and upper halves that combine together to form each chamber. In the preferred embodiments of the present invention, anywhere from one to eight chambers may be provided in the packaging system. Concerning each such chamber, the lower half of the packaging system includes a recess sized and configured to receive the undersurface of a tart shell. The upper chamber half includes a generally dome-shaped portion designed to overlie a recess within the tart shell that is normally filled with an edible material and has a lower periphery spaced radially inwardly from the periphery of the lower chamber half.

Abstract: A forced convective track oven comprises a track conveyor including first and second circular spirals, the first circular spiral for conveying bakery trays and dough products upwardly and the second circular spiral portion for conveying bakery trays and dough products downwardly, thereby minimizing the number of changes of direction of the bakery trays as they travel along the track conveyor. A plurality of burners discharge heated air through discharge tubes and discharge nozzles into engagement with bakery trays carried by the track conveyor. First and second oval spirals may be used in lieu of the circular spirals when the track oven is used in a reduced ceiling height environment.

Abstract: A forced convective track oven comprises a track conveyor including first and second cylindrical spirals, the first cylindrical spiral for conveying bakery trays and dough products upwardly and the second spiral spiral portion for conveying bakery trays and dough products downwardly, thereby minimizing the number of changes of direction of the bakery trays as they travel along the track conveyor. A plurality of burners discharge heated air through discharge tubes and discharge nozzles into engagement with bakery trays carried by the track conveyor.

Abstract: A machine and method for cutting plugs in the tops of baked products which serve as bread bowls when the plugs are removed. The products are conveyed in successive rows to a cutting station where they are stopped and centered beneath a row of cutters by a centering gate and clamped in place by a clamping gate. The cutters are rotated and lowered in unison to cut cylindrical plugs which remain in place on the bakery products for handling and packaging.

Abstract: An apparatus for the preparation of bread dough rolls is provided. The apparatus includes a first press for spreading the bread dough blank across the top surface of the mold and forcing a portion of the bread dough blank at least partially into the at least two depressions; and a second press for further spreading the bread dough blank across the top surface of the mold and forcing a portion of the bread dough blank completely into the at least two depressions. This provides a bread dough roll which can have a cross-section of intentionally varying thickness.

Abstract: An apparatus for scoring surfaces of objects, such as unbaked bread loaves, is provided. A tray is configured to hold unbaked bread loaves. A conveyor advances the tray along a transport path. Sensors detect the tray's presence and orientation. A control unit processes the detection signal's and controls a member that causes the tray to rotate. Two or more sets of knives located above the production line contact and score the upper surface of the bread loaves in different orientations. A mechanism realigns the tray on the conveyor.

Abstract: A switching apparatus for use in conjunction with a horizontal switch includes a pair of opposed fixed guide members having facing guide surfaces defining a central output path and opposed angularly extending guide surfaces defining left and right output paths. A pair of movable guide members comprise facing guide surfaces and opposed, diverging guide surfaces. Rotary solenoids are used to selectively position the movable guide members in engagement with corresponding dampening pads thereby positioning the facing guide surfaces of the movable guide blocks to direct switch engaging members along the central output path between the fixed guide blocks.