Abstract: For producing coiled bakery products comprising two strands each made of an outer and an inner doughy substance, a nozzle arrangement (12) comprises two inner nozzles (14, 16), which are each surrounded by an outer nozzle (18, 20), wherein all of the nozzles (14, 16, 18, 20) are rotatable about a common axis of rotation (148).

Abstract: For producing coiled bakery products, a nozzle arrangement (10) comprises an inner nozzle (14), which is disposed coaxially with an axis of rotation (26), and an outer nozzle (18, 19), which is disposed axially offset relative to said inner nozzle (14), wherein the outer nozzle (14) is rotatable about the axis of rotation (26).

Abstract: Disposed above a loading section (16), on which horizontally arranged strip-shaped packaging material (P) is longitudinally movable, is a shaping wheel (20), which has an, in relation to the loading section (16), transverse central axis (22) and is rotatable about the latter. The shaping wheel (20) has a cylindrical peripheral surface (24) and contains a plurality of moulds (32) which are disposed at angular intervals, starting from the cylindrical peripheral surface (24), radially in relation to the central axis (22). The peripheral speed of the shaping wheel (20) corresponds to a slip-free rolling of its peripheral surface (24) on the packaging material (P). Each of the moulds (32) contains a piston (50) which is movable back and forth between a retracted position for filling the mould (32) with substance (M) and an advanced position for ejecting the consolidated formed body (F) in a radially outward direction onto the packaging material (P).

Abstract: A nozzle holder (14) with at least one nozzle (34′; 34″), which ends at a mouth (38′; 38″), is used for manufacturing baking articles (54) from an extruded strand (56). In order to manufacture baking articles (54) which extend in a plane, the nozzle (34′; 34″) is pivotably mounted by means of a joint with a ball (32) and its mouth (38′; 38″) is displaceable by a pivoting device (45) in two axes (X; Y) extending at right angles to one another. Furthermore, constructed in the ball (32) is at least one connecting duct (48′; 48″), of which one end is connected to a stationary feed duct (50′; 50″) and the other end to the pivotable nozzle (34′; 34″).

Abstract: In order to manufacture coiled baking articles with at least one outer dough material (58) and with at least one inner dough material (56) or dough filling, a nozzle arrangement (10) comprises an inner stationary nozzle (14) and an outer nozzle (18) rotatably enclosing the inner nozzle (14). A mouth (20) of the outer nozzle (18) is arranged behind the mouth (16) of the inner nozzle (14) in the direction of flow in such a manner that the materials flow together at the mouth (16) of the inner nozzle (14) and on the path to the mouth (20) of the outer nozzle (18) the inner material (56) is set in rotation by the outer material (58) and is thereby compressed.

Abstract: Disposed above a loading section (16), on which horizontally arranged strip-shaped packaging material (P) is longitudinally movable, is a shaping wheel (20), which has an, in relation to the loading section (16), transverse central axis (22) and is rotatable about the latter. The shaping wheel (20) has a cylindrical peripheral surface (24) and contains a plurality of moulds (32) which are disposed at angular intervals, starting from the cylindrical peripheral surface (24), radially in relation to the central axis (22). The peripheral speed of the shaping wheel (20) corresponds to a slip-free rolling of its peripheral surface (24) on the packaging material (P). Each of the moulds (32) contains a piston (50) which is movable back and forth between a retracted position for filling the mould (32) with substance (M) and an advanced position for ejecting the consolidated formed body (F) in a radially outward direction onto the packaging material (P).

Abstract: For producing coiled bakery products comprising two strands each made of an outer and an inner doughy substance, a nozzle arrangement (12) comprises two inner nozzles (14, 16), which are each surrounded by an outer nozzle (18, 20), wherein all of the nozzles (14, 16, 18, 20) are rotatable about a common axis of rotation (148).

Abstract: The device (10) has at least one feed instrument (12) for feeding a compound through a channel (24a; 24b; 24c) to a die (14). In order to prevent damage or destruction of the extruded compound during processing and to detect “overageing” of the compound, a sensing instrument (60a; 60b; 60c) is provided at the channel (24a; 24b; 24c) or at the die (14) in order to determine at least one measured variable (Pa; Pb; Pc) related to the viscosity of the compound. The feed instrument (12) and the die (14) are configured in such a way that the feed instrument (12) has a delivery pressure which oscillates over time at a frequency, and the die (14) has a flow resistance which oscillates at the same frequency.

Abstract: For producing coiled bakery products, a nozzle arrangement (10) comprises an inner nozzle (14), which is disposed coaxially with an axis of rotation (26), and an outer nozzle (18, 19), which is disposed axially offset relative to said inner nozzle (14), wherein the outer nozzle (14) is rotatable about the axis of rotation (26).

Abstract: In order to manufacture coiled baking articles with at least one outer dough material (58) and with at least one inner dough material (56) or dough filling, a nozzle arrangement (10) comprises an inner stationary nozzle (14) and an outer nozzle (18) rotatably enclosing the inner nozzle (14). A mouth (20) of the outer nozzle (18) is arranged behind the mouth (16) of the inner nozzle (14) in the direction of flow in such a manner that the materials flow together at the mouth (16) of the inner nozzle (14) and on the path to the mouth (20) of the outer nozzle (18) the inner material (56) is set in rotation by the outer material (58) and is thereby compressed.

Abstract: A nozzle holder (14) with at least one nozzle (34′; 34″), which ends at a mouth (38′; 38″), is used for manufacturing baking articles (54) from an extruded strand (56). In order to manufacture baking articles (54) which extend in a plane, the nozzle (34′; 34″) is pivotably mounted by means of a joint with a ball (32) and its mouth (38′; 38″) is displaceable by a pivoting device (45) in two axes (X; Y) extending at right angles to one another. Furthermore, constructed in the ball (32) is at least one connecting duct (48′; 48″), of which one end is connected to a stationary feed duct (50′; 50″) and the other end to the pivotable nozzle (34′; 34″).

Abstract: Within a casing (10), on each side of a center plane (A), a feeding channel (26, 28) and a pressure channel (32, 34) are defined. The pressure channels (32, 34) are converging in the direction of a jet arrangement (40). Further, within the casing (10), on each side of the center plane (A), a first and a second rotatably driven feeding roll (42, 44), respectively, are disposed each between one of the feeding channels (26, 28) and the associated pressure channel (32, 34). The feeding rolls (42, 44) have their axes of rotation define a transverse plane (B). Two additional rotatably driven rolls (52, 54), disposed within the casing (10) on one side each of the center plane (A), define together with one each of the feeding rolls (42, 44) a nib (62, 64). On the side of the transverse plane (B) which is remote from the jet arrangement (40), at least a third rotatably driven feeding roll (46) is provided, having assigned to it a third inlet channel (30) and a third pressure channel (36).