Abstract: A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

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 process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

Abstract: A roti clapper is provided including a pair of clamping members pivotally coupled at the bottom ends thereof. Next provided is a solenoid connected to the clamping members for closing the same upon the actuation thereof. Control circuitry is provided for actuating the solenoid a predetermined amount of times upon the closing of an associated switch.

Abstract: A microwavable food product comprises a crust which is formed of laminated pastry or dough. The crust has a uniform thickness and is provided with a pattern of depressions formed on the upper surface of the crust. The depressions include a plurality of depressions which each intersect the outer periphery of the crust. There are additional depressions in the peripheral region of the crust, and the depressions together, in the preferred embodiment, form substantially radially outwardly extending lines which run up to the outer periphery of the crust. The depressions are such that the region of each depression the thickness of the pastry is between one-half and one-third of the original thickness of the pastry.

Abstract: Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing the food color and extrudate food product to form a complexly patterned food product, a reducing passageway for reducing the cross sectional area of the patterned dough from an inlet end (34) to outlet end (36) of at least 50:1 at an average convergence angle of .ltoreq.45.degree. and an extruder exit port at the discharge end of the reducing passageway. The methods comprise the steps of: providing a plastic extrudable food mass; providing at least one color; mixing the food mass and color to form an organized complexly patterned food dough having an initial cross sectional area; reducing the initial cross sectional area by a factor of at least 50:1 with an average convergence angle of .ltoreq.45.degree.

Abstract: Bakery pans (10) are moved in edge-to-edge abutment along a dough processing line. The bakery pan indexer (36) (FIG. 5) includes a surface conveyor having an array of magnets mounted thereon. The magnets firmly attach themselves to the lower surfaces of the bakery pans (10) and positively control the movement of the pans through the dough ball delivery station (37), where the dough balls (25) are delivered to the dough receiving cavities (35) of the pans. The pans are maintained in constant motion, and the pans are accelerated and decelerated in order to compensate for the varying distances between the rows of dough receiving cavities of the pans.

Abstract: A conveyor moves a dough sheet along a dough travel path. A filling applicator, located proximate the dough travel path, applies filling to the dough sheet. A cooler is located downstream of the filling applicator along the dough travel path. The cooler cools the filling applied to the dough sheet sufficiently to increase viscosity of the filling prior to the dough sheet being rolled to form a rolled dough product.

Abstract: A process and apparatus for producing rolled wafer cones to be filled with ice-cream and frozen for storage. The process comprises pouring dough of high sugar content on an endless, heated baking surface, forming a strip of dough; baking the strip of dough into a thick, strip of wafer; compressing the strip of wafer and at the same time or afterwards, cutting the strip of wafer into individual pieces of wafer; and rolling the pieces of wafer into cones. An apparatus for carrying out the process is also disclosed.

Abstract: Dough shaping devices for shaping baker's dough pieces include a pair of cooperating shaping members, such as concave rounder bars (27) placed over a surface conveyor (16). The concave surface of the rounder bars is formed with a metal base plate (45) that includes a concave dough shaping surface (46) formed of stainless steel. Metal particles are formed on the dough shaping surface by the sputtering of metal plasma, to form a roughened texture, and a slick material, such as a fluropolymer, is applied thereover, to form a grainy but slick surface against which the dough pieces move. The grainy surface retards sliding friction of the dough pieces, while the slick surface permits immediate release of the dough from the dough shaping surface.

Abstract: A process for the manufacture of a food product of the pizza type, in the shape of a pocket and edible as a sandwich, and the product obtained thereby. The process consists of: cooking a bottom raised pizza crust with its ingredients, of roughly rectangular shape, in a pizza oven, on the hearth and at the ambient heat of this oven, in the classical manner, up to a point near complete cooking; covering the bottom crust with its ingredients thus cooked with a thin raised pizza crust forming an envelope and enclosing the ingredients in a hermetic manner on the bottom crust, and making it one piece with the bottom crust by its edges; and placing the assembly obtained in the manner in the oven once again so as to cook the enveloped crust.

Abstract: A process for making a layered and puffed pastry is disclosed. The process includes the steps of producing a dough by mixing a raw material with water, wherein the raw material does not contain a wheat flour, shaping the dough into a plurality of layers to obtain a layered dough; baking the layered dough in a thermal cycle oven; and drying the baked layered dough with microwaves, radio waves or infrared rays to obtain the layered and puffed pastry.

Abstract: Method and apparatus for determining the doubling in volume of a rising dough includes a horizontal beam placed across the edge of the bowl which has a retaining notch for a vertical calibrated stick whose end is placed on the top of the dough to ascertain its volume either in an unrisen or risen condition. Since the bowl has nonvertical or sloping sides, the measuring stick is calibrated with a nonlinear scale to compensate or to correspond to the sloping sides. Thus the measuring stick has marked on its scale, for example, the number of cups of dough in the bowl. A measurement is initially made before the dough has risen and then doubled to provide the user with a measurable number which periodic checking will indicate when the dough has increased to that desired volume.

Abstract: In the method for forming a dough food product a layer of dough is disposed upon a surface. A filling ingredient is disposed upon a first region of the layer of dough. A second region of the layer of dough is folded over the first region to cover the filling ingredient and form a pocket enclosing the filling ingredient. The pocket has an external folded edge formed by the folded layer of dough and a plurality of unsealed external edges. Seals are formed around the filling ingredient by sealingly joining the first and second regions along the external unsealed edges. The maximum fat content of the filling ingredient is selected in order to substantially eliminate breaking of the seals. The pocket can include a plurality of filling ingredient servings that can be individually sealed to form a plurality of subpockets.

Abstract: A browning composition for the exterior of dough-based foodstuffs is disclosed. After heating a foodstuff coated with the browning composition, the foodstuff has a golden brown and shiny exterior.

Abstract: The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH <4.2.The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is <3.0.The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.

Abstract: To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need for a baking pan. The paper sheet is formed with the dough product, and the dough extends through the holes and locks the sheet to the dough. The end user may thus remove the frozen dough product together with the sheet from a backing preform and place the assembly on an oven rack for baking. As the dough thaws the crust will loose its stiffness. The sheet however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The sheet forms a backing which restrains flow of the dough, while at the same time the holes permit the escape of gases from the bottom of the crust and ensure uniform baking. Furthermore, the holes allow direct radiant heating of the dough product through the paper sheet.

Abstract: An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at least as desirable as fresh bagels produced by conventional processes which do not use an intermediate freezing step.

Abstract: A method of manufacturing bread products comprises the sequential steps of subjecting dough pieces to baking, the baking conditions being such that the crumb of each piece is fully developed but not the crust thereof in order to obtain partially baked bread pieces; exposing the partially baked bread pieces to a vacuum cooling stage; and, after a delay, subjecting the partially baked bread pieces to further heating, whereby the crust is fully developed and baked bread products result.

Abstract: This invention relates to a method and apparatus for handling stretchable sheet material, to form a stack of leaves of such material. In particular, although not exclusively, the invention concerns the handling of dough sheets in the manufacture of biscuits or other baked foodstuffs. A first conveyor carries leaves of the material which are transferred to a second conveyor where the leaves are transported in a stacked configuration. Transfer is accomplished by use of an overhead permeable, suction surface movable between the first and second conveyor.

Abstract: A thin, deformable film or web is placed tightly against the surface of a rotary die having molding cavities. Dough is applied onto the film against the surface of the rotary die. Pressure is applied to the dough, deforming the film and forcing the film and dough to conform to the shape of the molding cavities. The film thus forms a barrier between the molding cavities of the rotary die and the dough, but allows any design details of the molding cavities to be transferred to the dough. The molded dough is easily extracted from the die cavities by removing the film and molded dough from the rotary die, and the film is easily removed from the molded dough.

Abstract: Process and equipment for manufacturing process pasta, in which a mixture of cereal flour or semolina and water having a water content of 25-40% is prepared, the mixture is kneaded and it is extruded by pressing it through an extrusion die with the aid of a gear pump.

Abstract: Disclosed is a method for preselected extension of the dough rise period for dough products prepared in an automatic breadmaker. The method includes the step of selecting an extended final dough rise period from a group of predetermined times programmed into the breadmaker controller. The selection may be made before initiating the kneading/degassing and rising cycles or during what would otherwise be the final dough rise period.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperatures and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: Embodiments of this invention, useful for removing articles cut from a sheet of flexible material include a gas transmissive conveyor belt that is brought into proximity to the exposed surface of the articles, a suction roll which backs the conveyor belt and has an internal vacuum and passageways for exposing said vacuum to the outer surface of the suction roll in configurations corresponding the leading portions of the articles, and means for causing the passageways to register substantially with the leading regions of the articles. Embodiments may also include passageways which are arcuately arrayed in groups, a cylindrical cutter roll for cutting out the articles from the sheet as it is being transported by a carrier surface, and/or a carrier surface in the form of a roll face.

Abstract: A baking improver composition in a homogeneous solid shaped form which includes one or more baking improver agents and at least one binding agent which permits disintegration of the solid form when in use for mixing a dough. Such a composition form may weigh between 25 grams and 2 kilograms and is capable of manual division into smaller dosage units and obtained, for example, by compacting a powder composition based on flour and containing about 20 to 30% by weight of lecithin as a binding agent and baking emulsifier.

Abstract: A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises elements capable of being moved apart as well as brought together, having at least one recess on at least one side of each element so that the sides facing each other are mounted close to each other and define between them at least one product-forming space.

Abstract: A method and apparatus for producing a braided baked product from dough by feeding the dough through a die head having at least three relatively-moving die members each formed with an orifice feeding a strip of the dough, moving the die members relative to each other during the feeding of the dough to cause the strips to interweave, and baking the interwoven strips to produce the braided baked product.

Abstract: Masa handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.

Abstract: A method for producing a bakery food comprising the steps of kneading a wheat flour, baking the kneaded wheat flour after fermentation, the method being characterized by adding indigestible dextrin in the step of kneading.

Abstract: A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.

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: Baked food products are produced by forming a flat sheet of dough and feeding the sheet to a nip between a pair of contra-rotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push the dough into the grooves and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from and extend in substantially the same direction as each other. The direction in which the ridges of one array extend are at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces of the rollers form apertures in the dough between the intersecting ridges.

Abstract: The present invention relates to a method and device for baking slices of cake, bread or other bakery products to produce a product that has the appearance of a sliced piece of cake or bread. The device includes a baking container with dimensions corresponding to a cake or bread slice. The device also includes a paper liner positionable in the baking container for receiving bread or cake batter.

Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.

Abstract: Cooking of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked tortilla very low and low frequency radio frequency waves simultaneously on both sides of the tortilla in order to quickly cook both surfaces of the tortilla. This cooking forms the capping layers that retain a high degree of moisture within the body of the tortilla without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes, one on each side of the tortilla, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the tortilla.

Abstract: A method and device for docking a rimmed crust carried on an intermittently moving conveyor is provided. The device has a vertical reciprocating piston positioned above the rimmed crest, a plate supported by the piston, a plurality of pins protruding downwardly from the plate in a predetermined docking pattern, a stripper plate supported from and below the plate wherein the stripper plate has a plurality of holes arranged to allow the pins to penetrate therethrough, resilient springs positioned between the stripper plate and the plate to force the stripper plate and the plate apart, and a controller to operate the piston to move the plate toward the conveyor and to lift the plate away from the conveyor. A method of perforating a plurality a rimmed crust of dough is also provided.

Abstract: A method for testing the ingredients of fabricated snack products includes the steps of; producing snack product test pieces using a test ingredient; evaluating certain characteristics of the test pieces; and then using this information to predict the characteristics of a fabricated snack product containing the test ingredient. Initially, a dough containing the test ingredient is mixed under controlled conditions. A quantity of the dough is extruded using an extrusion apparatus adapted to extrude the dough at a uniform rate regardless of the dough's consistency. The extruded dough is then cut into dough pieces having a uniform length, wall thickness and density. Next, the dough pieces are cooked at a predetermined temperature for a predetermined time to form the snack product test pieces. Characteristics of the test pieces are determined and analyzed as a predictor of similar characteristics in a fabricated snack product containing the test ingredient.

Abstract: Fried food products are produced by feeding a dough to a nip between a pair of contrarotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push the dough into the grooves and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from and extend in substantially the same direction as each other. The direction in which the ridges of one array extend are at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces of the rollers form apertures in the dough between the intersecting ridges.

Abstract: Dry uncooked folded, intertwined long pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed.

Abstract: Apparatus useful for removing articles cut from a sheet of flexible material includes a gas transmissive conveyor belt that is brought into proximity to the exposed surface of the articles, a suction roll which backs the conveyor belt and has an internal vacuum and passageways for exposing said vacuum to the outer surface of the suction roll in configurations corresponding the leading portions of the articles, and means for causing the passageways to register substantially with the leading regions of the articles. Embodiments may also include passageways which are arcuately arrayed in groups, a cylindrical cutter roll for cutting out the articles from the sheet as it is being transported by a carrier surface, and/or a carrier surface in the form of a roll face.

Abstract: A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine. Consistent, high quality churros can be made at high production rates suitable for use in a restaurant.

Abstract: A process for making a half-product used in forming puffed food products, the apparatus having two rollers, with at least one of them being a cutter roller having cutting teeth, rotating against each other. Product flows between the two rollers in the form of dough strips and an air nozzle is disposed between them to provide air flow causing deformation of the product and forming an air pocket. The teeth may be on both rollers and in meshing contact with one another. The teeth also have a V-shape with a rounded radius at the cutting end so that it rolls into the dough product and back out thereof to form a large sealing surface between the two pieces of dough and forming an improved seal so that when the food product is fried the sealed area does not split open from increased pressure inside the hollow food product.

Abstract: A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. Preferably, the conditioner composition is in the form of a powdery or granule conditioner for admixture with a dough composition to be frozen. The composition preferably is prepared by spraying and drying an aqueous solution or dispersion having a pH of about 4 to about 9, wherein the aqueous solution or dispersion contains: (A) a sucrose fatty acid ester having an HLB of not less than about 5; (B) diacetyl tartaric acid monoglyceride; (C) a fatty acid monoglyceride; and (D) one or more sugars.

Abstract: The present invention provides improved methods and apparatus for forming dough into a desired configuration. A sheet of dough travels on a continuous conveyor across a relatively rigid support surface and beneath a dough forming element. Air is forced into an upper chamber in a pneumatic cylinder to drive the dough forming element downward into contact with the dough. The dough is cut, and a portion of the cut dough is forced upward and into contact with heated protrusions on the dough forming element, which deactivate yeast in the dough. The dough forming element moves downstream together with the conveyor while the dough is being cut and formed. Air is forced into a lower chamber in the pneumatic cylinder to drive the dough forming element upward out of contact with the dough. A portion of the air forced into the lower chamber is channeled to an interface between the dough forming element and the cut and formed dough.

Abstract: Sheet products having a waved marginal portion are prepared by passing a sheet of a plastic material through and compressing the sheet between shaped circumferential rollers which are positioned and configured to provide therebetween a plurality of differing nip clearance gap distances and to compress the sheet to form an intermediate sheet portion flanked by a marginal waved flanking portion and a second flanking portion, wherein the intermediate portion has a thickness greater than the second portion which, in turn, has a thickness greater than the marginal waved portion.

Abstract: Reduced calorie, chemically leavened batters for the production of cake-type products are disclosed which incorporate preformed expanded liquid or gel mesophase emulsifier products so as to permit substantial reduction in high calorie components (e.g., shortening and sucrose) while giving organoleptically acceptable final cakes. The emulsifier products are preformed by initially mixing an emulsifier (preferably a polar and hydrophilic emulsifier such as a sucrose ester) with water, followed by optional heating and cooling to form the emulsifier product. The batters contain up to about 50% (flour weight basis) sweetening agent, which advantageously includes a high potency sweetener together with a minor amount of sucrose. A variety of bulking agents such as polydextrose can be used to give appropriate structure to the final cakes.

Abstract: The present invention provides apparatus and a method for making printed foods such as cookies, crackers, and snacks at high production speeds on a continuous basis. The apparatus includes a rotary printer which is synchronized with dough forming apparatus such as a rotary cutter or rotary molder.

Abstract: Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.

Abstract: Uniform distribution of materials over a predetermined area of a receiver is assured by a multipurpose applicator wherein a gauging or metering device contacts materials on a conveyor to ensure that the materials are uniformly spread along the conveyor so that incremental movement of the conveyor results in a predetermined portion of the materials entering a distributor wherein it is agitated to form a cloud that will fall evenly over the predetermined area defined by a mask on the receiver. An electronic weighing device between the conveyor and the distributor may be used to achieved exact weight of portions.