Abstract: Filled dough producing method is disclosed for making a food product, such as baozi, a traditional Chinese food, by folding and constricting close a circular dough wrapper around a filling in an apparatus including a pocket assembly made of pliable fabric layer with an upper surface and lower surface, a flexible frustro-conical member connected to the lower surface of the pliable fabric layer, and draw strings for making a pouch, wherein the frustro-conical member is configured to be alternately inverted from a first rigid position to a second rigid position.

Abstract: The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.

Abstract: A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Abstract: A mold for forming a frozen pop or molded treat, and a method for forming a frozen pop and frozen pops or molded treats made therefrom are described which include a female mold body defining an interior mold space and having a first open end and a second end; a base having a support surface with an opening extending longitudinally therethrough, the base configured to be positioned around or within the first end of the female mold body and to support by the support surface a frozen pop or molded treat formed in the interior space of the female mold body; and a removable male insert mold body, wherein the male insert mold body is configured to fit through the opening in the support surface in the base.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: Methods of making a center-in-shell chewable composition including forming an inner portion slurry by mixing together water and an inner functional component, forming an outer portion slurry by mixing together a hydrocolloid base and an outer functional component, and cooking the mixture of the hydrocolloid base and the outer functional component molding the inner portion slurry and the outer portion slurry to form a molded slurry by placing the outer portion slurry in a mold, and placing the inner portion slurry inside the outer portion slurry in the mold, and conditioning the molded slurry to form a center-in-shell chewable composition. In some examples, the methods include concurrently depositing the inner and outer portion slurries. In some examples, the methods include forming an inner portion slurry with a water activity similar to the outer portion slurry.

Abstract: A baking apparatus and method is disclosed that includes at least one baking cup configured to receive a first product and an interior baking, structure configured to suspend a second product within the first product. The interior baking structure may be a peg to suspend an item during baking, or a hollowing structure configured to create a hollow portion in the first product. The bottom of the baking cup may also include an aperture, which is removably covered while baking. A riser may also be provided configured to expel baked products from the pan by lining the riser up with the aperture to push the products out of the pan.

Abstract: A baking apparatus and method is disclosed that includes at least one baking cup configured to receive a first product and an interior baking structure configured to suspend a second product within the first product. The interior baking structure may be a peg to suspend an item during baking, or a hollowing structure configured to create a hollow portion in the first product. The bottom of the baking cup may also include an aperture, which is removably covered while baking. A riser may also be provided configured to expel baked products from the pan by lining the riser up with the aperture to push the products out of the pan.

Abstract: Muffinmeal™ is a baking accessory used to form cavities of various sizes and shapes in the top of cupcakes, muffins or other baked goods. The baking accessory consists of two components. A cavity forming attachment and the base/stem embodiment are assembled to form the desired cavity. The interface between the stem and the receiving hole in the base of the cavity forming attachment allow for repeatable vertical adjustment of the cavity forming attachment. The Muffinmeal™ baking accessory creates an exposed cavity on top of the baked surface that can be filled with various food products. The Muffinmeal™ baking accessory allows the baked mixture to rise un-constricted, producing a naturally rounded and aesthetically pleasing baked surface.

Abstract: The invention provides methods and molding devices for molding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat. A mold provided with at least one mold cavity is used. In some embodiments, the base of the mold cavity is adjustable so as to vary the volume of the mold cavity.

Abstract: A tool for forming stuffed patties includes a base defining a cavity, a lid coupled to the base, and a stamp coupled to the lid. The lid is movable relative to the base between a closed position in which the cavity is substantially closed, and an open position in which the cavity is substantially open. The stamp is movable relative to the lid when the lid is in the closed position to reduce a volume of the cavity.

Abstract: A device comprising a body portion having a hollow inside and a plunger portion configured to move up and down within the body portion; a cavity defined by the plunger portion and the body portion when the plunger is in a down or substantially down position; wherein the device is configured to administer a medication to an animal and/or to create a nugget out of a pill and a treat that will be administered to an animal.

Abstract: A method for producing edibles comprising an outer shell from a mass which is fed into a mold. A tempered male die is dipped into the mold, a process during which an excess amount of the mass overflows an edge of the mold. The excess mass is separated form the shell at the edge of the mold by the male die.

Abstract: The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat. A mold provided with at least one mold cavity is used. In some embodiments, the base of the mold cavity is adjustable so as to vary the volume of the mold cavity.

Abstract: A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a second dough.

Abstract: A device and method of making a cake includes a base wall and a cake form that has a size and shape for receiving the base wall. The cake form includes an outer wall having a shape corresponding to an outer perimeter of the base wall. A bottom edge of the outer wall has a peripheral flange attached thereto. The base wall is positioned into the cake form. Each of a plurality of ring portions is attached to the cake form. A lifting member includes a hand grip and a plurality of tines each having a first end attached to the hand grip and a second end comprising a hook. Each of the ring portions is simultaneously engaged by one of the hooks and the cake form lifted with the hand grip to lift the cake form from a cake after it has been formed in the cake form.

Abstract: A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive element having at least one operational channel. The intermediate supportive element is disposed between the first and second exterior elements in such a manner that the first and second baking cavities and the operational channel form a continuous baking chamber adapted to accommodate a baked product.

Abstract: A hollowing apparatus for preparation of meat patties for cooking includes a mold assembly and a press assembly. The mold assembly has at least one wall, an open top, and a closed bottom. The press assembly is shaped to correspond matingly with the mold assembly such that the press assembly is configured to be at least partially placed within the mold assembly. The press assembly is pressable against a quantity of meat within the mold assembly so as to shape the quantity of meat into a meat patty.

Abstract: A method of producing an edible product including a body consisting of an edible material, such as bread, rice and the like, which body has a crusty surface that has been obtained by heating, which surface comprises a top, bottom and periphery. One of the sides of the surface has an undulating shape that is on the top of the surface. A surface can, for example, have an undulating shape with at least two peaks. The edible product is provided with a cavity in the centre into which a filling can be introduced. This cavity is formed by providing either the bottom of the baking tin with a projection or by a placing an insert in the baking tin.

Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.

Abstract: Sweet goods product having a base body consisting of a first sweet goods material, which base body exhibits at least one depression, and at least one insert arranged in the at least one depression and consisting of a second sweet goods material and visible from the outside.

Abstract: A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each other with a selected volume of dough inserted therebetween such that the male die is inserted concentrically into the female die to form the dough into an unbaked pastry shell conforming substantially to the die space defined between the male and female dies and having a substantially flat, horizontal floor and vertical annular side walls that intersect the floor at substantially a right angle. The baking ring, gasket and unbaked pastry shell define an assembly that is then removed from the forming apparatus, conveyed to a separate oven and baked in the oven such that the baking ring supports the walls of the pastry shell during the conveying and the baking of the shell.

Abstract: The present invention features a cooking utensil for creating an elongated cavity in a bread item, wherein a meat item may be inserted. The cooking utensil comprises a bread-impaling spike supported by and extending from a base member, wherein the bread-impaling spike comprises an elongated body portion and a piercing end portion, each of which are configured to pierce the bread item and form a cavity therein, and wherein the elongated body portion has a shape configured to form at least two condiment receiving channels within the cavity of the bread item upon inserting the meat item. The condiment receiving channels are defined by at least one wall of the cavity and the inserted meat item.

Abstract: A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.

Abstract: A leader which is used to pull a seamable papermaker's fabric onto a paper machine comprising a ravel area for securing pull ropes or cables thereto.

Abstract: The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds disposed about a mold conveyor. The preforms are then passed along for shaping by a mold and plunger conveyor. A continuous conveyor with plungers extending outward is synchronized to operate in conjunction with the mold conveyor. At desired and determined intervals, a multiple of plungers extend downward and into the molds thereby molding the chip preforms into shaped chips. The shaped chips are evacuated from the molds and subjected to additional processing.

Abstract: A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

Abstract: Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.

Abstract: Shaped articles of fat-containing confectionery material are formed by extruding a fat-based confectionery material under pressure so that it passes to and through a flow-constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non-pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable, and then while the extrudate is plastically deformable, extrudate is placed in a molding tool and pressed to shape an article which then is demolded, or extrudate is fed to a nip of counter-rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate.

Abstract: An edible bun having a substantially elongated configuration. The bun has a base wall, a pair of integrally extending side walls and a pair of integrally extending end walls. The base walls, the side walls and the end walls define an open top food receiving cavity. Each side wall has a lower section and an upper section. The thickness of the upper section is relatively smaller than the thickness of the corresponding lower section. The open-top food receiving cavity is thus generally divided into two superposed compartments. The lower compartment is typically adapted to receive a sausage while the upper compartment is adapted to receive conventional condiments. The upper peripheral edge of the upper section preferably has an inwardly oriented retaining lip.

Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.

Abstract: A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.

Abstract: A method and a system for the production of shells of fat-containing, chocolate-like masses. A cooling member (1) having a temperature below 0.degree. C. is immersed in a predosed mass in a mould cavity (2). The cooling member (1) comprises protruding, peripheral engagement parts (4) having a recess (7, 8) which defines a reception volume that geometrically determines the upper, annular rim of the shell (10). This obviates further processing of the shell rim before the shell is joined with other parts. A tight joint is simultaneously ensured.

Abstract: A baking pan and method of use for baking plural stuffed pizzas and/or plural stuffed sandwiches therein. Each of the pizzas and/or sandwiches includes a dough shell and a stuffing within the shell. The pan basically comprises a base panel and four cavities. The base panel is a planar sheet of circular profile and having a rounded flanged peripheral edge. Each cavity is frusto-conically shaped and includes a generally planar bottom wall and a frusto-conical side wall flaring upward and outward therefrom. Each sidewall terminates at its upper end in a rounded top peripheral edge which is disposed slightly above the base panel. The rounded top edge of each cavity is arranged for joining a respective portion of baking dough disposed within its associated cavity to a sheet portion of baking dough disposed over the base panel and on top of its cavity along the periphery of the rounded top peripheral edge to form a stuffed dough shell having a joined seam extending about the periphery of the shell.

Abstract: An indented, invertable food pan may be used to produce combinable halves of a sturdy composite food product. The food pan has an open end, a closed end and an end wall. At the closed end, the end wall has at least one indentation partially or completely surrounding a raised center. The indented end wall divides the pan into two complementary shaped hollow volumes, with each of the volumes adapted to be filled with one of the two food compositions. Removing the food compositions from the hollow volumes produces two complementary food shapes which are then combined to produce a first composite half of the final composite food product. A second identical half formed in the same manner is inverted and stacked onto the first half to produce the final composite food product. In one embodiment, the end wall has a plurality of indentations to define a plurality of hollow volumes at the closed end. Each hollow volume is used to produce a separately concealed filling, with one filling for each serving portion.

Abstract: A method of manufacturing hollow molded articles having a beautiful surface at a low cost and by a simple and efficient process includes providing a hollow elastic molding die made of an elastic film and having an opening port, feeding a material to be molded of an amount smaller than the internal volume of the elastic molding die into the elastic molding die through the opening port, closing the opening port, solidifying the material to be molded while the elastic molding die is rotated to all directions, and parting the solidified hollow molded article from the elastic molding die. Arrangement for preventing the elastic molding die from being deformed while it is rotated to all directions includes holding it firm by a solid holding member conforming to the external shape thereof or by positioning it in a fluid or powdery material holding member.

Abstract: A method of manufacturing tart shells uses a manually operated hinged die and press arrangement in which the die is shaped with a female receptacle for receiving a foil tart case and the press has a male portion for compressing dough into the tart case and squeezing the dough to form a continuous constant thickness layer across the inside of the tart case. To prevent adhesion of the male portion in the dough, a sheet of plastic film is placed over the tart shell and the dough ball when inserted into the case. The plastic film prevents adhesion of the dough to the male portion and the plastic film can be readily removed after the compression is complete.

Abstract: Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also insures greater uniformity in the shape of the bialys. After each piece of dough is relaxed by first proofing, it is positioned under a heated die that is shaped to press the dough into a form which becomes the basis of the bialy shape, with a flat, relatively dense center portion completely surrounded by a softer outer rim portion. The heat and pressure applied to the flat center portion of the bialy kills all the yeast cells in that portion of the bialy, while permitting yeast growth to continue within the outer rim portion. The density of the flat center portion becomes sufficient to prevent the outer rim from shrinking back on to the center, as the outer rim expands due to the induced growth from the yeast.

Abstract: A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.

Abstract: An apparatus and method is provided for forming a food article having a spheroidal shell with a filling. The apparatus includes a female mold body with a cavity which has walls that define the bottom and lateral shape of the spheroidal shell. A plurality of male mold plugs are sequentially inserted into the cavity of the female mold body. A measuring plug inserted in the cavity evenly distributes a charge of shell-forming material in the lower portion of the cavity. A shell-forming plug inserted in the cavity redistributes the evenly distributed charge of shell-forming material in a layer of generally uniform thickness at the bottom and along the lateral walls of the cavity, leaving an open-ended shell on removal of the shell-forming plug. A charge of filler is received in the open-ended shell. A shell-closing plug having a concave end surface is then inserted in the cavity to form the upper portion of the shell material over the top of the filler to complete the food article.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: A baking apparatus with a plurality of spaced-apart female molds, and a co-acting top tray provided with and equal plurality of hollow spikes adapted to extend downwardly into the female molds which produce an elongated cavity in a bread roll baked in the apparatus. The distance between the lower end of each spike and the lower end of an associated female mold is greater than the distance between the interior wall of the mold and outer wall of the spike with the first longitudinal cross-section of said female mold rounded at the closed end thereof and the second longitudinal cross-section, in a plane normal to the first longitudinal cross-section, is conical at the closed end.

Abstract: This invention relates to a food product in the nature of pizza in which meat and condiments in a dough shell or casing are secured to a stick-like handle, and in particular to the method of preparing such an edible product by forming and cooking in a form or mold and using a heat transfer prong inserted into the product to permit cooking of ingredients from within as well as from the outer surfaces of the product.

Abstract: A culinary template for use with a pan and a culinary substrate. The culinary template has a collar having a contact portion which defines a first plane. A wall extends down from the collar. The wall has a substrate indenting edge, which defines a second plane. The wall has a length from the first plane to the second plane less than the depth of the pan. The wall has a length from the first plane to the second plane sufficient to indent the culinary substrate upon disposition of the contact portion of the collar on the brim of the pan.

Abstract: A method of making a bun or like edible product produced from dough includes placing dough in a mold having an outer peripheral wall defining the outer periphery of a bun to be baked, a flat bottom wall extending inwardly from the outer peripheral wall, and an upstanding recess-forming member surrounded by the bottom wall. The recess-forming member has an inner peripheral wall extending upwardly from the bottom wall and a top extending across the top of the inner peripheral wall. The dough is baked in the mold to form a bun having a flat bottom surface with a recess, and the bun is then cut across a horizontal plane above the recess to provide an upper part and a lower part, the lower part is turned upside-down to position the recessed surface uppermost, edible filling material is placed in the recess, and the upper part is placed on the upside-down lower part to form a filled bun.

Abstract: A device for producing multiple food turnovers, such as ravioli, pirozhki, and similar food products made from dough with filling, comprises a female die (10) with a plurality of cavities (14) for forming individual products, and a male die (24) with a plurality of protrusions (26) mating with said cavities (14) of the female die (10). The device is provided also with a shield (40) having openings (42) which are smaller in dimensions than the cavities (14). In operation, female die (10) is covered with a first sheet of dough, and then the dough is pressed into cavities (14) by means of protrusions (26) on the male die (24). The male die (24) is removed, the female die (10) is covered with the shield (40), and the filling is poured into the dough pockets of the female die (10) using the guide openings (42) of the shield. The female die with dough and filling is covered with the second sheet of dough, and the latter is covered with a baking tray (46).

Abstract: A process for manufacturing hollow, thin-walled pastry articles, particularly cone shaped waffles, wherein a kneadable, firm dough body is conveyed to a plurality of baking molds of a cone baking apparatus, each baking mold consisting of a matrix and a patrix, the dough body being delivered into each matrix. The patrix or core of the mold is lowered into the matrix to distribute the dough body over the matrix wall, and is raised again to allow the escape of air and vapor developed by the dough body during baking. The lowering and raising operation of the patrix core is repeated several times and the patrix core remains in the lowered and raised position at varying intervals. The patrix is finally locked on the mold and after final baking the mold is opened and the finished hollow, cone shaped waffle is released.

Abstract: An edible food container (10) and mold (22) for making the same. The edible food container (10) is cylindrically contoured and extends in a longitudinal direction having a cylindrical food cavity formed therein. An end section (16) of edible food container (10) is closed to provide an overall cup-shaped contour. A food (12) may be inserted within the food cavity (14) and the food (12) and edible food container (10) may be consumed as a unitary combination. The food (12) is captured within the edible food container (10) and provides for a minimization of leakage and spillage during the ingestion process.