Abstract: A biscuit inverter mechanism comprising a pair of elongate, parallel, downwardly angled support members. The spaced parallel support members provide support for a biscuit when running thereover to enable that biscuit to be guided with a constant orientation through the mechanism. The support members also provide support for one side only of a biscuit when running thereover whereby the biscuit rotates under gravity to an inverted orientation before leaving the mechanism.

Abstract: A conveyor system for transporting at least one magnetically attractable article. The conveyor system includes an elongate track extending along a path including at least one arcuate section; a chain conveyor mounted for movement through the track; at least two grids attached to the chain conveyor, a portion of each of said grids extending laterally relative to said elongate track; at least one magnet mounted on each grid for coupling by magnetic force at least one magnetically attractable article to at least one of the grids; and a connector apparatus for allowing limited movement of the article coupled by the magnet, relative to the grid, while retaining the article in engagement with the grid.

Abstract: Method and device for relaxing a sheet of dough, comprising a first conveyor belt, a second conveyor belt, a supporting device disposed between the first and second conveyor belts and a vibration generator interacting with the supporting device, in which the first conveyor belt conveys the sheet of dough at a first speed of conveyance on the supporting device, the vibration generator by way of the supporting device exerts a mechanical vibration with an essentially constant frequency on the sheet of dough, and the second conveyor belt discharges the sheet of dough at a second speed of conveyance which is essentially the same as the first speed of conveyance of the supporting device.

Abstract: The device for working a dough strand into a thin dough sheet, comprises two superimposed endless conveyors the operative runs of which are facing one another and adapted to be driven in the same direction at the same speed. The operative runs confine a passage gap for the dough strand that gradually increases in height in the conveying direction. According to the invention, the operative run of the upper one of the two belt conveyors has, as seen in the conveying direction of the dough strand, a profile, that satisfies the equation: ##EQU1## in which Y.sub.x is the perpendicular distance between the operative run of the upper belt conveyor and the lower, flat belt conveyor at a point x in the passage gap between the two operative runs, and wherein a is a measure for the length of the conveyance path.

Abstract: A mass of baker's dough is delivered from hopper (28) through stuffing pump (30), developer (38), branch conduits (42-44), through metering pumps (46-48), to dough divider (55), where the streams of dough are divided into dough balls which drop to a rounder bar conveyor (60). The columns of dough are independently maintained from the dough divider (55) to the sheeter-molder-panner (24-26).

Abstract: A package comprises a flexible bag (1) and a label (2), the bag having a closed end (3). The closed end is openable to provide an opening (12) for access to the contents of the package and reclosable by means of the label (2). The label (2) has on one face two areas (8, 9) of adhesive separated by a non-adhesive area (10), the adhesive areas (8, 9) being adapted to adhere to the package (1) one to each side of the opening (12) such that said non-adhesive area (10) extends over the opening.

Abstract: A low fat substitute fat food stuff mixture and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The mixture can be easily substituted in one to one proportions for butter, margarine, shortening, oil, lard and other fats called for in many foods.

Abstract: A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.

Abstract: A conveyor system for use in a continuous proofing and baking apparatus. The system has a conveyor chain, having a plurality of links, which moves along a track. Each link supports a product supporting grid, which has four circular rings. Pole pieces are located in at least some of the rings. Each pole piece has a conical section and can move horizontally relative to the grid. A magnet in each pole piece attaches the pole piece to a product pan.

Abstract: A conveyor system for use in a continuous proofing and baking apparatus. The system has a conveyor chain, having a plurality of links, which moves along a track. Each link supports a product supporting grid, which has four circular rings. Pole pieces are located in at least some of the rings. Each pole piece has a conical section and can move horizontally relative to the grid. A magnet in each pole piece attaches the pole piece to a product pan.

Abstract: A molded proofer tray (10) for use in commercial bakeries, includes threaded inserts (28) molded directly into the outer end (14) walls for removably receiving mounting pins (30) to facilitate repair if damaged. A female embodiment (40) is also provided.

Abstract: A machine for slicing bakery products such as rolls and buns. Buns that are arranged in clusters having at least four buns each have their two outside buns sliced from the outer edges and the interior buns sliced from a location between them. A vertical disk with a dull edge is arranged to engage the weak line between the two interior buns to create a break from the bottom that provides access for the shaft of the slicing blade to pass through the bun cluster without disfiguring the buns. The disks and the slicing blades for the interior buns are carried on a lower slicing mechanism which underlies the conveyor system for the buns. The lower slicing mechanism can be slid out to one side of the machine for servicing. The disks can be lowered to an inoperative position by an actuating linkage, and the lower slicing blades are automatically released when the disks are lowered.

Abstract: A packaging machine for round bakery products such as bagels and English muffins. The products are conveyed flatly side by side in successive transverse rows which are delivered by an infeed belt conveyor. The infeed conveyor discharges the products into open top chutes equipped with deflector rods located off center in the chutes. The products are rotationally deflected by the deflector rods to an edge down position. The chutes discharge the bakery products onto a packaging conveyor which receives the products in each group on edge and oriented face to face in a stack which can be conveniently packaged. Each deflector rod can be situated in two different alternative positions offset on opposite sides of the transverse center of the bakery product. This allows the faces of the products in each package to be oriented as desired.

Abstract: A pair of cooperating heating and pressing plates for converting a ball of dough into a flat baked disc, such as a tortilla, are mounted between vertical side frames of a supporting frame structure. The one heating and pressing unit is fixedly mounted at an angle to the horizontal sufficient to insure the gravitational discharge of the baked tortilla. The movable plate is shifted by a manually operable cam. All elements of the apparatus are secured in position between the side frames by a plurality of manually operable bolts, thus permitting the rapid disassembly of the apparatus for cleaning purposes and the equally rapid reassembly of the apparatus.

Abstract: A partially baked, laminated dough product such as a croissant or a pastry is made by heating the dough product preferably in an impingement oven to a temperature of about 200.degree. F. to about 210.degree. F. and then immediately freezing the partially baked dough product preferably in a co-current liquid nitrogen freezer so as to prevent a collapse of the partially baked dough product.

Abstract: A multi-flight conveyor for transporting food articles is formed in its entirety from metals and plastic materials that are approved for use in food processing. Each conveyor flight frame comprises a ladder like structure wherein two stainless steel side rails are interconnected by a plurality of longitudinally spaced support rods formed of a lubricious plastic material. A stainless steel drive shaft is journalled at one end of the conveyor in sealed bearings. All of the rods and the drive shaft are then enclosed in a stainless steel wiremesh endless belt, which is supported and lubricated by the plastic support rods. All flights are substantially identical, except for length, and are detachably rigidly secured in a vertically stacked array which is angularly adjustable relative to the horizontal.

Abstract: The tray of the instant invention includes a frame, having a rigid core with a plastomer coating thereover. An air-permeable web is disposed over the frame in a taut condition such that the web smoothly meets the frame and that the top side of the frame and the web form a continuous, planar surface.The method of baking a bakery product according to the invention includes the steps of preparing the dough for the product and forming the dough into a desired shape for individual product pieces. The individually formed pieces are placed on a tray having an air-permeable mesh disposed on the upper, planar surface of the tray and the pieces are proofed on the trays for a predetermined time period. The trays are removed, with the pieces carried thereon from the proofing stand and transported on a support conveyor. The pieces are mechanically picked off of the trays with a pickup conveyor and then moved through a baking oven on the pickup conveyor.