Abstract: A disposable sheet is provided that may be used in food service applications to prevent the cross-contamination of foods and eliminate the need for time consuming clean-ups. The sheet comprises a porous layer for allowing materials such as oil or flour to pass through, an absorbent layer for holding the materials passing through the porous layer, and a barrier layer for making sure that the materials do not contaminate a food preparation surface. The sheet has multiple uses such as for rolling dough, absorbing excess moisture, making sandwiches, cutting breads and condiments, and drawing excess oil away from fried items.

Abstract: A secondary pan is positionable in a main pan in centered relationship to the main pan on top of pizza dough in the main pan to provide raised radial inner and outer peripheral dough rims of greater thickness than the central part of the pizza dough and radial inner and outer peripheral edges for decreasing the time required to bake the dough. After removing the secondary pan from the main pan, pizza topping is placed on the annular central portion of the dough or baked pizza crust and baked. Each of the pans has an inner and an outer frustoconical wall with the lower base edge of the respective wall being joined to the respective inner and outer base edge of the base of the respective pan. The minor base edges of the outer peripheral walls are joined to the respective base while the major base edges of the inner peripheral walls are joined to the respective base.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: An apparatus and method for connected forming and controlled stacking of material having a form (12). The form (12) includes at least two molds (14) connected to each other by a web (16). The introduction of material into the form (12) results in the material generally assuming the shape of the molds (14) and the web (16). As a result, when the material is pressed out of the molds (14), the material is held together in the preselected position by the resultant web (16). This enables the stacking of material on top of each other in a controlled and certain manner since the forms pressed from the molds (14) will retain their chosen spaced apart distance and fall consistently and uniformally on top of each other until such time as the desired height of stacked material is achieved.

Abstract: A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza.

Abstract: Proofed dough is formed into pizza crusts which am formed and frozen without baking. The dough is positioned on corrugated paperboard preforms within a tray having multiple circular openings. The preforms have sidewardly opening corrugations. The trays are conveyed through the forming apparatus in a continuous process, with formed crusts being removed and fresh preforms being inserted. The preforms are positioned in a rectangular array within the openings in the conveyed tray. A quantity of raw dough is positioned on each preform within the tray. The dough is conveyed on the preforms beneath a bank of high pressure forming dies. The dies are pressed into the openings within the tray and over the dough to form the dough into the desired pizza crust shape. Each die extends between the preform and the tray within the opening to force portions of the dough into the preform corrugations to thereby secure the formed dough to the preform.

Abstract: Cannelloni is prepared by, initially, forming and blanching a longitudinally extending pasta strand and then cutting the strand into a plurality of longitudinally-extending strips positioned side-by-side. Each strip is passed in a direction of its longitudinal extent to and by a roller having a configuration of a curved surface so that it is contacted by the roller surface to curve the strip so that the curved strip has an upper concave curved surface and a lower convex curved surface, the curved strip is transported on a conveyor belt so that the convex surface is carried by the belt, a filling is deposited onto the concave surface and the curved strip is formed, in particular, by passing the curved strip and filling through a ring positioned above the belt, into a tube for enclosing the filling and so that the strip overlaps, and then, the tube is cut into tubular pieces.

Abstract: Machines and methods are disclosed for making arepas from corn flour dough in a cavity situated between abutting, opposing forming members. When the forming members are closed, dough occupying the cavity is circular in the plane where said members abut, and is of progressively increasing thickness dimension toward its axis. The forming members are then moved apart from each other and the arepa preform is disassociated from the forming members and its entire outer surface, but not its interior, is cooked using primarily radiant and/or convective heat. In some embodiments, the dough is extruded directly into the cavity while the forming members are already abutting each other. In others, the dough is extruded, a preform plug is severed from the extrusion, the cavity portion of one of the forming members is pressed down against the preform plug while it sits on a distensible surface backed by a backing member having a circular central void.

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: Food pieces are folded by depositing a food piece onto a conveyor and onto a rotatable bar which is positioned above the conveyor surface. The bar has a perimeter shape which conforms to a half perimeter shape of the food piece and is initially positioned to extend parallel to the conveyor surface. After a food piece has been deposited on the bar and conveyor surface, the bar is rotated in an arc about a bar axis of rotation so that the bar lifts up and folds a half portion of the deposited food piece over onto another half portion of the food piece on the conveyor surface. The bar is rotated to return it to its initial position, and the conveyor surface is advanced to transport the folded food piece. A filling may be deposited on the deposited food piece prior to folding the food piece.

Abstract: A method and device for baking dough or batter comprising at least two heatable plates, each of them having a top side, wherein the dough or batter is automatically put on the first and second heated plates for making pastries, pancakes and the like. The method is characterized in that the dough or the batter is baked on its one side on the top side of the first plate whereafter the partly baked dough or batter, is transferred to the second plate and is baked on its other side. The pastry/pancake, completely baked on the second plate is pivotably transferred to a laying off place. Using the device, a plurality of pastries, pancakes, and the like can be automatically and systematically produced.

Abstract: A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza.

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: The invention relates to a method for positioning in a row with corresponding sides mutually parallel similarly shaped dough pieces lying form-fittingly in a row on a carrier by causing a force to be exerted on a point on the periphery with a moving carrier member whereof the operating line lies outside the centre of gravity of the dough piece, and to a device for applying this method.

Abstract: A method and apparatus for mixing and forming dough into plural discrete product units on a carrier and storing the ready to bake product, and a vending method and apparatus for separating the product from the carrier, baking the product and delivering the product, such as cookies or the like, to a customer. The mixed dough is formed into units, typically disk-like, and placed in a pattern on one or more first carrier sheets, then second carriers are applied with the product laminated between the sheets. The sheets and product can be fan-folded into containers, such as conventional boxes, which can be stored until needed. The containers are placed in a vending machine which leads the sheet assemblies to a station where the carrier sheets are removed and the product is dropped onto a surface that is moved through a convection oven for baking, then through a cooling station. The selected number of product units is dropped into a serving tray and presented to the customer.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

Abstract: Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.

Abstract: A device (24) for aligning with a feeding line (8) of a moving transfer conveyor (3) and for bending a round elongated dough piece (13) randomly placed on the moving transfer conveyor for transfer, comprising a pair of stoppers (26, 26) symmetrically arranged in a funnel-shape above the moving transfer conveyor (3) so that the dough piece (13) can be moved to a central position between the stoppers (26) and (26). The stoppers are rotatable to bend the dough piece (13) and movable to release it on the moving transfer conveyor.

Abstract: An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

Abstract: An apparatus for pneumatically conveying a plurality of continuous ropes (20) of cooked cereal dough (20), e.g., from the diehead (24) of a cereal ingredients cooker extruder (22) to a cereal piece forming apparatus. The apparatus (10) includes a plurality of conveyance tubes (12, 14, 16, 18) each comprising a telescoping, flared inlet member (30) for adjustably connecting to the diehead (24) to facilitate start-up; a means for supplying conditioned air to cool and/or dry the rope during conveyance (36); a venturi eductor (40) to provide pneumatic conveyance; and an elongated conveyance tube (48). In preferred embodiments, the apparatus further includes a motive air supply system for multiple adjustable venturis but employing a single air compressor.

Abstract: Spherical baked goods, such as, cookies, crackers and snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition to one or a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a cutting means, such as, a reciprocating cutter, which severs and shapes the rope into substantially spherical, cylindrical or rounded pieces. The doughs which are cut into substantially spherical, cylindrical or rounded pieces can be raw, partially cooked or baked, or fully cooked. A spherical or rounded shape is maintained or obtained upon subsequent baking or leavening of the substantially spherical dough pieces by continuously moving them relative to the oven conveyer so as to avoid flattening of the dough piece due to spreading. The baked pieces are sufficiently rounded or spherical so as to permit continuous application of confectionery coatings of substantially uniform thickness by pan coating techniques.

Abstract: A dough can capable of venting internal gasses during proofing until the dough expands to fill the volume of the container is disclosed. The container of the present invention includes a cylindrical body, at least one end cap, a second end and means for allowing venting of internal gasses during proofing. A preferred means includes providing at least one notch in the wall of the container proximate the end cap. A method of proofing dough is also disclosed.

Abstract: A short cut pasta treatment process utilizes a steamer (13) for steam treating short cut pasta products after extrusion and before handling. The steamer has a housing (14) in which pipes (23) with nozzles (24) are disposed, both above and below an endless belt conveyor (21) which passes through the housing. "Green" pasta is carried by the conveyor through the housing, exposing the pasta to live steam. The pasta is steam treated for a time sufficient to partially gelatinize and cook the pasta product, which reduces tackiness and strengthens the product to limit breakage. Air is then drawn by the pasta by a pair of fans (25) to stop the cooking process and cool the pasta, allowing the partially cooked pasta to be handled and stored without agglomeration. Utilizing the short cut pasta steaming process allows automation of the packaging and conveying system for producing a short cut product without requiring a costly and time consuming drying operation.

Abstract: A method of manufacturing various shapes of bread that comprises the steps of forming a continuous sheet of bread dough, winding up the sheet of bread dough traveling on a horizontal conveyor from one of its sides into a bar of bread dough, causing the bar to fall from the downstream end of the conveyor, and cutting the falling dough body into dough pieces by means of squeezing it with the flat surfaces of a cutter, according to its preset weight or length.

Abstract: A method and apparatus for stretching dough is provided, by which bread dough or confectionery dough is continuously and smoothly stretched by linearly reciprocating a roller over the surface of the part of the dough that is continuously conveyed by a downstream conveyor of a pair of conveyors, one a downstream conveyor and other an upstream conveyor, while the roller rolls on the dough, without destroying the gluten tissue of the dough, and while determining the conveying speed of the upstream conveyor in response to the change of the thickness of the dough to be stretched, thereby obtaining, in one operation, a desired and uniform dough thickness from the continuously supplied dough material.

Abstract: Baker's dough moves from feed hopper (21) through dough inlet opening (25) into auger housing (19). Reduced pressure is maintained in the auger housing by gas exhaust port (28) and vacuum pump (27). The depth and amplitude of the helical cavity (31) in the pumping section (34) of the auger (20) is greater than the depth and amplitude of the helical cavity (33) in the gas exhaust section (35) of the auger, so that more resistance is applied by the interior cylindrical surface (29) of the auger housing to the dough in the gas exhaust section (35) than in the pumping section (34). Therefore, the dough does not clog the gas exhaust port, allowing increased vacuum to be applied to the housing, thereby firmly drawing dough to the auger. Additionally, transverse dough feed and transverse dough exhaust with respect to length of the auger tends to reduce the tendency of the dough to move circumferentially with the rotation of the auger, thereby enhancing the pumping efficiency of the auger.

Abstract: In the method described, the dough to be extruded is kneaded in a plurality of successive stages and at pressures which increase from stage to stage, the dough being allowed to rest between one stage and the next at the pressure attained at the time.

Abstract: Apparatus for production of 0.1-3 mm uniformly thick farinaceous dough sheets, comprising rollers (52, 53, 54), wedge-like sealer (56), inlet (55) and outlet (58). Positive hydrostatic pressure is maintained by adjusting the gap between adjacent rollers and/or the rotational speed of the rollers. For production of 2 sheets of dough simultaneously, a pair of rollers with a wedge-like sealer between them may be put adjacent and below rollers (52, 53).

Abstract: A low-fat dry mix, ready-to-use batter and baked composition are disclosed which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic material, non-fat milk solid or substitute, emulsifier, modified food starch, and a mixture of xanthan gum and guar or locust bean gum, preferably with lecithin and whey protein concentrate. The baked composition is moist, tender, crumbly with good mouthfeel but preferably contains, one-third fewer calories than a similar full-fatted composition.

Abstract: A device is disclosed which includes; a tubular duct supported above a rest surface and provided with a compacting member which is arranged to act gently on a freshly formed pasta nest. Any noodle tail sections protruding from the nest can thereby be definitively bent back thereinto.

Abstract: A viscosity-stable shortening composition in a dry particulate form containing an admixture of a shortening component including a solid low melting point edible fat or oil suitable for use in a pastry dough, a solid edible carrier component, and from 0.2% to 10% by weight of a viscosity-stabilizer polyol component. The shortening composition is particularly suitable for use in preparing pastry dough products.

Abstract: Dough processing method and apparatus in which a head machine has a dough divider for producing successive dough pieces, one after the other, and a conveyor for conveying the dough pieces from the dough divider to a subsequent treatment device A first drive motor drives the dough divider and the conveyor. The subsequent treatment device has a transport conveyor with dough cups for receiving the dough pieces from the conveyor of the head machine at a transfer station and for transporting the dough pieces in the subsequent treatment device A second drive motor drives the transport conveyor. A frequency convertor is connected to the first drive motor to control the speed of operation thereof based on a selected frequency from the frequency convertor.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: An apparatus for the manufacture of pita bread having a roller with a regularly wavy profile to make the pita bread thicker at the edges defining the bottom of a pita loaf, and thinner in the middle defining the open end of the pita loaf after it is divided in half. The method of making pita bread and the pita bread so made are also described.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale.

Abstract: An apparatus (10) is disclosed for simultaneously forming two dough sheets from a single cooker extruder (12), with the dough sheets each being formed by a plurality of dough ropes which are guided by guide posts (44) at equally spaced intervals on a conveyor (16) for passing between the pressing rollers (42) of a sheeting device (18). Specifically, the die (24) attached to the die head (20) of the cooker extruder (12) includes a roof-shaped extension formed by first and second die plates (26) interconnected by their front edges at an obtuse angle. Top and bottom pates (28) are interconnected to the top and bottom edges of the die plates (26). The back edges of the die plates (26) and of the top and bottom plates (28) are interconnected to an annular connection plate (30) which is attached to the die head (20) by bolts (34) passing through counterbored bores (32) in the connection plate (30) and threaded into the die head (20).

Abstract: A single continuous dough sheet (12) is conveyed by a conveyor (20) up an incline to a dough tension and drive system (38). In the system (38), the dough sheet (12) passes around a lower drive roller (40), around an intermediate drive roller (42), and around an upper drive roller (44). The dough sheet (12) extends at a downward angle to an idler roller (80) which directs the dough sheet (12) generally vertically downward in a flat condition. A wishbone pushing element (82) having a rounded V-shape forms the first face of the dough sheet (12) into a generally V-shape having two wings. The wings of the V-shape are then guided by an aligning element (96) such as laterally spaced rollers (98, 100) which roll on the opposite face of the wings to form a folded, two-ply continuous dough sheet (14).

Abstract: A pizza dough shell container which makes up into a package having a plurality of similar containers supporting a single pizza dough shell in each container so that by forming a package of many containers the pizza dough shells are protected during transit to a place of sale and at the same time the shells are free to relax and undergo some shrinkage but are free to be removed from the containers to supply the demand.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale.

Abstract: A dough-based product is formed by a machine which has a reciprocable punch die and cutter fitted to the die positioned above an upper run of a conveyor, the die having a centrally disposed die surface which extends to a peripheral die surface channel positioned adjacent the cutter. The machine also has at least one set of a plurality of rollers, which are positioned beneath the conveyor upper run and arranged on a rotatable disc so that the at least one set forms a spiral configuration so that when the punch die reciprocates towards a dough product transported by the upper run, the dough product is pressed, formed and cut by the punch die and cutter, in cooperation with the rollers, into pieces having a thickened rim.

Abstract: A refrigerated cookie dough composition is disclosed which has low water activity and also includes edible bits containing coloring agents such as Brach's.RTM. candy coated chocolates to form a product which is substantially free of color bleed after 90 days of refrigerated storage. The dough composition of the present invention has a water activity no greater than about 0.75. A method of forming a refrigerated dough composition having a water activity of no greater than 0.75 is also disclosed.

Abstract: An apparatus for spacing and orienting croissant dough pieces has a dough-spacing device located at the position where the dough pieces are transferred from the upstream conveyor to the downstream conveyor, which dough-spacing device places the dough pieces apart from one another in the feeding direction on the downstream conveyor in a staggered manner, and a reorienting device for turning the dough pieces, with one side of each dough piece at right angles to the feeding direction of the downstream conveyor. The dough pieces are thus spaced apart from one another without increasing the conveyor width. The dough pieces are also fed to a downstream rolling-up apparatus after ensuring that the relevant side of each of the dough pieces is perpendicular to the feeding direction.

Abstract: A dough strip extruder, such as a lasagna noodle extruder, for extruding one or more riple edge strips is oriented to extrude the strips horizontally. The extruded strips are supported as they leave the extruder to maintain the strips in the horizontal plane of the extrusion passageway for a distance sufficient to allow complete formation of the undulations on the edges. The support may be by a roller, cylindrical rod, or horizontal plate.

Abstract: A free-standing die assembly, for use in the production of extruded products, which is mounted as a separate unit apart from the extruder in which product ingredients are processed. The die assembly includes a center plate having a die unit secured to one or more planar faces of the plate, with each of the die units having at least one die orifice in the outer surface thereof. Hot flowable dough processed in an extruder is carried via suitable tubing to the center plate from where it is distributed to the planar faces of the plate and into the die units, from which it is extruded through the die orifices in the die units. The die assembly may be modified to permit the production of coextruded product from the die orifices in the die units of the assembly. One or more of the die assemblies may be associated with a single extruder. In accordance with a preferred embodiment, die units are secured to opposing side faces of the center plate to provide a free standing, dual-faced die assembly.

Abstract: Process and apparatus for the quality control of individual, one-piece receptacles, which are open at one end. The individual, one-piece receptacles are preferably aligned, in several groups, side by side, similarly with respect to their spatial orientation. The receptacles are turned over to a conveyor line where they pass through at least one testing station at which measurement results specific to each type of receptacle are obtained. The analysis of these results indicates the structural integrity and accuracy of shape of the respective receptacle. The receptacles, as a function of the receptacle-specific measurement results, are removed from the conveyor line if defective; and only the structurally integral and shape-accurate acceptable receptacles are stacked and further advanced as a stack.

Abstract: A package for a foodstuff has an outer container and an inner container inside the outer container and formed with at least one recess adapted to hold the foodstuff. The inner container is formed at least in regions where it contacts the foodstuff of an edible material. The inner container is provided with reinforcement also made of an edible material such as a mesh of natural fibers. In addition the inner container is formed of a pressed, baked, and/or dry material.

Abstract: A method and an apparatus for stretching dough are provided. The method includes the steps of disposing upstream and downstream conveyors serially, driving the downstream conveyor faster than the upstream conveyor, disposing a roller above and spaced apart from the conveyors, rotating the roller, and reciprocating the roller a predetermined distance over the conveyors conveying the dough to uniformly stretch it to a desired thickness. The apparatus is provided to work the method.

Abstract: A method for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.

Abstract: A pasta is prepared by mixing particulate cereal semolina, which has a particle size of less than 300 .mu.m, with water in amounts so that the semolina-water mixture has a water content of from 30% to 35% by weight, and then the moistened semolina is kneaded and then extruded. The mixing, kneading and extrusion is carried out in an extrusion unit which has two identical parallel screws which rotate in the same direction. The temperature of the product which is mixed, kneaded and extruded is maintained below 55.degree. C.