Abstract: A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting the end portion (5) on a conveying surface (8) already before the separation of the end portion (5) and completing the separation of the end portion (5) from the remaining part (7) of the confectionary string (2) while the end portion (5) is resting on the conveying surface (8).

Abstract: A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.

Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Abstract: Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.

Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Abstract: The present invention relates to a cooking device, including a housing, a base, an inner, a lid and a heating module. The housing is arranged on the base and is provided with a storage chamber, the inner pot is arranged inside the storage chamber, and the lid is arranged on the housing matching with the opening of the storage chamber. The cooking device further includes a control module and an exhaust module, the control module consists of a processor and an input panel connected with the processor; the heating module includes a bottom heating unit inside the storage chamber, the bottom heating unit is connected with the processor; and the exhaust module includes an air-filled element, an air-extraction element, an inlet passage and an exhaust passage, the air-filled element and the air-extraction element are respectively connected with the processor.

Abstract: The present invention relates to an apparatus (1) for providing metered amounts of ingredients to a nutritional composition for use in administration to an infant, in particular the present invention relates to an apparatus for providing individualized nutrition for infants based on the infants' special needs, the apparatus comprises a plurality of containers (2), a plurality of delivery devices (3), input means (14) and a controller (7) adapted to control the metered amounts of ingredients delivered individually from the containers in response to the input. Further, the present invention relates to a method of preparing a nutritional composition for an infant which is tailored to that specific infant.

Abstract: An oven includes a support structure configured to support a food item having multiple cooking sites, a steam nozzle configured to direct a jet of dry steam onto the food item, and a control system configured to determine a targeted subset of the cooking sites in response to a cooking requirement of the food item and configured to dynamically control movement of the support structure or the steam nozzle to direct the jet of dry steam onto the targeted subset of cooking sites in response to the cooking requirement of the food item.

Abstract: A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

Abstract: In described embodiments, a hot liquid extraction system includes a vessel, a controllable steam and water source external from the vessel which heats the liquid of the corresponding vessel, a filter assembly disposed within the vessel operable to filter and remove a solid from the brewed beverage, and a valve to dispense the filtered beverage from the base of the brew vessel. Some embodiments include one or more valves operable to regulate water flow and steam into the brewing vessel, and a filter operable to separate a brewed liquid from a flavor base and to remove a spent flavor base from the system. Some embodiments include processor control of the system, allowing for operation tailored to individual user requirements that might be downloaded to the processor through various wired and non-wired interfaces.

Abstract: A solid dosage preparation is provided with a bottle of water. The solid dosage preparation is contained in a safe and sanitary blister package and attached by means of a shrink band to the closure of the bottle. The shrink band provides a tamper-indicating seal for the both the bottle and blister contents. An advantage of the design is that it does not require customization of bottle and closure tooling, and thereby provides a simple and cost-effective means for combining solid and liquid materials in a unitary package. An additional advantage is the robustness of the tamper-indicating system and methodology.

Abstract: A capsule includes a casing provided with a base wall and with a side wall defining an open cavity for containing a product to be combined with a fluid to produce a final product. The base wall has such a thickness as to be perforable. The capsule further includes a stiffening element connected with an inner surface of the base wall within the cavity to stiffen the base wall. The base wall includes at least one through opening at a preset portion to be perforated for the outflow of the final product.

Abstract: A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage. The cartridge may include a unique identifier to track a set of beverage characteristics associated with the contents of the cartridge and the beverage. The container may capture the unique identifier of the cartridge associated with the set of beverage characteristics and transfer the set of beverage characteristics over a wireless network to a computing device or network.

Abstract: Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.

Abstract: A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

Abstract: A beverage preparation capsule containing a beverage preparation ingredient, having a body with side walls formed from one or more substantially air- and liquid-impermeable sheet materials defining a chamber containing a beverage preparation ingredient and further defining an outlet channel having an upstream end in fluid communication with the chamber for escape of beverage from the chamber. At least a region of the outlet channel is filled by a filtration material for filtering the beverage escaping from the chamber. Also provided is a clamp assembly for preparing a beverage from such a capsule, the clamp assembly comprising two or more clamp members, wherein an inner wall of at least one of the clamp members comprises a concave base surface for receiving the capsule and one or more pressure pads projecting from the concave base surface for selectively constricting a region of the capsule.

Abstract: The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, systems for manufacturing a food product include at least one heat exchanger, at least one food product tank, at least one conduit downstream of the food product tank for flow of the food product, and a flow detection device coupled to an exterior of the conduit. The flow detection device includes a processor and a computer readable medium storing instructions which, when executed, cause the processor to perform a spread spectrum analysis of the flow of the food product through the conduit. Methods for manufacturing food products are also provided.

Abstract: A package for combined steam and microwave heating of food, wherein the package may include microwave energy interactive materials (“MEIMs”) configured for providing rapid, simultaneous microwave and steam cooking in a domestic microwave oven. The MEIMs may be configured for controlling the heating pattern within the package and to control volumetric heating of food in the package. The MEIMs may include one or more of a susceptor, shield, and/or resonating patch antenna. The package may be paper-based, or it may be manufactured of any other suitable material. One or more of the different sections of the package may comprise separate chambers respectively for the steam source and the food to be steamed, so that the steam source and the food to be steamed are separated from one another during manufacturing, storage, and cooking.

Abstract: A cooking aid comprising a sheet of flexible burn resistant material and a composition disposed on one face of the sheet, the composition comprising a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavor enhancers.

Abstract: A device and a method for heating a fermentable starting material for beverage production wherein a heat transporting medium is transported in a heat transporting medium circuit in a first flow direction via a heat storage device for storing/emitting heat, a heating medium for heating the heat transporting medium, and a heat emission chamber in which the heat is transferred from the heat transporting medium to the fermentable starting material flowing in a line.