Abstract: Process for the production of a three-dimensional item by extrusion of a string of dough, comprising a step of providing a viscoelastic food dough inside an extruder comprising a cylindrical tubular body and a piston, an extrusion step by advancing the piston inside the cylindrical tubular body, and a step of interrupting extrusion of the dough by stopping the advancing movement of said piston; a dispensing device comprising such a cylindrical tubular body and such a piston, as well as a printer for the production of an item printed by means of a 3D printing procedure comprising such an extruder, are also described.

Abstract: A method for forming a food product into a circular shape, wherein both ends of an elongated food product are connected each other and closed, or into a C-shape, wherein both ends of the elongated food product face each other and opened. The method includes (a) fixing one end of the elongated food product to a rotatable core member, (b) pressing the food product toward the core member by moving the core member close to and away from a pressing roller, when the food product is formed into a circular shape by being wound around the core member by rotating the core member, and (c) separating the formed food product and the core member by releasing the food product from the core member, after forming the food product 3 into a required shape by being wound around the core member.

Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.

Abstract: The present invention relates to a device for twisting elongated dough strips, comprising at least one pair of grippers, each arranged for gripping and respectively releasing one short side of a dough strip, and means for mutually rotating the grippers around an axis of rotation. In an embodiment, the device comprises a first conveyor for supplying dough strips oriented with their long sides perpendicular to the direction of conveyance wherein the width of the first conveyor is chosen smaller than the long sides of the dough strips so that the short sides of a dough strip protrude from the first conveyor, and a second conveyor for carrying off the twisted dough strips. The invention further provides a method for twisting an elongated dough strip.

Abstract: Apparatus for looping raw dough products, in particular strands of dough preshaped to produce pretzels, comprises a device for supplying the raw dough products—e.g. a conveyor—and a loop-forming device for looping the raw dough products, in order to produce pretzel-shaped raw dough products. This device comprises sensors for detecting the ends of the raw dough products for the purpose of controlling gripping devices of the loop-forming device. The sensors for detecting the ends of the raw dough products are designed as thermal imaging sensors.

Abstract: A food dough forming apparatus for joining together a first end face of a rod-shaped food dough and a second end face of another rod-shaped food dough, the apparatus including: deforming and facing means for deforming the food doughs so as to cause the first end face and the second end face to face each other; and joining means for joining together the end faces caused to face each other by the deforming and facing means.

Abstract: The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group consisting of proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a median particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D90% of not more than 50 ?m.

Abstract: The present invention comprises a rotary drive nozzle die machine for use with at least first and second dough extruders. The machine includes at least one rotatable nozzle having at least two openings for extruding at least two strands of dough therethrough, a first compression head for directing a first flow of a first type of dough under pressure from the first extruder toward the at least one rotatable nozzle and a second compression head for directing a second flow of a second type of dough under pressure from the second extruder toward the at least one rotatable nozzle.

Abstract: A multi-piece food product (10) comprising a plurality of strands (12A-12K) that are extruded and aggregated to form an aesthetically pleasing food product is provided. A formulation used to make each of the strands (12A-12K) includes a mixture comprising at least 20% sweetener, at least 15% starchy material, and at least 1% fruit by weight based a total dry weight of the mixture to yield a starch-based confectionary food product. One process for forming the multi-piece food product (10) includes extruding a food stream from a slurry, dividing the food stream into three separate food streams (24A, 24B), injecting color, flavor, and ascorbic acid into the food streams (24A, 24B), conveying the food streams (24A, 24B) into a former (26) and extruding the strands (12A-12K) therefrom, forming the strands (12A, 12B) into an aggregate food mass (31), cooling the food mass (31), and cutting the food mass (31) into individual portions.

Abstract: Making a pizza crust includes forming a mass of dough into a substantially flattened shape to define an inner crust bordered by an outer crust extending around the inner crust. The outer crust is divided into a plurality of segments without cutting the inner crust by pressing a plurality of cutting fins of a cutting ring through the outer crust to form the plurality of segments. Each of the plurality of segments defines a first end, a second end opposite the first end, a first side facing the inner crust, and a second side facing opposite the inner crust. Each of the plurality of segments is turned such that the second end is moved away from the inner crust.

Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.

Abstract: A food dough forming apparatus (1) for joining together a first end face (W1A) of a rod-shaped food dough (W1) and a second end face (W2A) of another rod-shaped food dough (W2), the apparatus including: deforming and facing means (3) for deforming the food doughs (W1, W2) so as to cause the first end face (W1A) and the second end face (W2A) to face each other; and joining means (5) for joining together the end faces (W1A, W2A) caused to face each other by the deforming and facing means (3).

Abstract: An improved method and apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.

Abstract: The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensitive to commercially available foods prepared with gluten-containing wheat flour.

Abstract: A device for the formation of croissants made of puff pastry or the like, said croissants being initially shaped into pastry rolls (12) starting from flat puff pastry, wherein there are at least two gripping or clasping and folding elements (13, 14, 15), connected by an articulated joint (16, 17) and suitable for being transferred, aligned with each other, onto portions of a puff pastry roll (12), withholding the roll (12) and being moved to a folded position thus causing the firmly held pastry roll to take on the form of a U- or crescent shape, there also being driving systems (25, 26) for the reciprocal movement between the at least two gripping or clasping and folding elements (13, 14, 15).

Abstract: An apparatus for bending a bar-like dough piece into substantially an M-shaped piece. A conveying section (2) continuously conveys bar-like dough pieces (1) in a traveling direction that is orthogonal to the length of the bar-like dough piece (1). Each incoming bar-like dough piece (1), whose length is measured by photosensors (38), is centered by a centering device in a centering section (3) based on the measured length of it A forming section (4) bends the centered bar-like dough piece (1) with a centrally located bending member and two bending members symmetrically located with respect to the center of the length of the bar-like dough piece. Because the symmetrically located bending members are oriented inversely with respect to the centrally located bending member, the bar-like dough piece (1) is formed into an M-shaped piece.

Abstract: The present invention of a method and device of making dough mixed with cooking oil, fruit and vegetable filling, more especially, a forward operation of making a dough chunk of a green onion crepe, is mainly characterized that it continuously provides a thin dough skin of a constant breadth and evenly spreads a layer of oil on the surface thereof; it evenly sprinkles a layer of fruit and vegetable filling on the surface of the layer of oil; it rolls the dough skin with layers of oil and filling into a continuous dough bar to be conveyed outwardly; it cuts the dough bar into a circular cylinder with ring-shaped oil and filling layers spread evenly therein; by virtue of the prevent invention, chunks of dough with evenly mixed shortening layers and the filling layers of fruit and vegetable are manufactured in mass production.

Abstract: A fermented or yeast leavened dough is continuously fed to a plurality of nozzles and extruded and twisted into a plurality of continuous twisted dough ropes without substantially increasing the density of the dough. The dough is fed to the nozzles by an extruder or pump which supplies the dough at a substantially constant pressure without substantial surging of the dough. Each nozzle may produce a plurality of dough ropes which are twisted together to form a continuous twisted dough rope. By avoiding a substantial increase in dough density during extrusion and twisting, a hard, glassy texture in the baked product is avoided and a crispy, non-vitreous texture is achieved. The dough twisting apparatus includes a manifold having a plurality of dough passageways and extruder pipes which extend from the downstream ends of the dough passageways. A rotary die cup is mounted on each of the stationary extruder pipes. Each die cup contains one or more die orifices.

Abstract: A process and apparatus for the production of a braid shaped puffed extrudate. A tube or other peripheral containment vessel is placed at the exit end of an extruder die that produces two or more extrudate streams. A circular air stream is then introduced into the peripheral containment vessel downstream of the glass transition point, thereby causing the extrudate streams to braid together within the containment vessel.

Abstract: The present invention relates to microcapsules comprising a wall and an aqueous core comprising various active agents, and prepared by the interfacial reaction in aqueous medium of Lewis acid and base wall-forming reactants.

Abstract: A method and apparatus of making a toroid filled bagel dough product and the product formed thereby.

Abstract: An automated pretzel forming machine that produces fresh unbaked pretzels with hand formed characteristics by extruding premixed dough onto a folding table. This table is moved by a bi-directional positioning stage, forming the unfolded and untwisted pretzel shape. The folding table twists the ends of the extruded dough rope then folds the twisted portion on top of the main body of extruded dough resulting in the classic hand twisted pretzel shape. The twisted and folded pretzel is transferred from the folding table through the use of a lift and rotate unit and is subjected to a patterned soda spray and salted before being unloaded from the lift and rotate unit to an existing conveyor oven.

Abstract: A food item and method of fabrication is disclosed wherein the food item is packaged in a manner promoting marketability. The food item includes a fruit-based strip having a predetermined length defined by a leading end and a trailing end. The strip is rolled around its leading end into a roll having multiple rotations with an outer layer in contact with an inner layer. Further, a region of the outer layer proximate to the trailing end is attached to the inner layer of the roll.

Abstract: A method of conveying bar-like bread dough pieces is provided. By it a bar-like bread dough piece being conveyed on the conveying face of a conveyor, with its axis being perpendicular to the direction of the conveyance thereof, is caused to rotate about the axis at a point downstream of the conveyor, and then the bar-like bread dough piece having a straight shape is moved to the next step. Further, an apparatus for conveying bar-shaped bread dough pieces is provided. It comprises a conveyor, and an engaging member provided near the conveying face of said conveyor, at a point downstream of said conveyor, for allowing a bar-like bread dough piece being conveyed on the conveying face of the conveyor to rotate about its axis while the engaging member contacts the bar-like bread dough piece, the distance between the engaging member and the conveying face being adjustable.

Abstract: To make a piece of bread, such as a croissant, an apparatus is provided to prevent a sheet of dough from being loosely rolled up, to prevent the sheet from being unevenly rolled up, and to firmly roll the sheet up. The apparatus includes a conveyor that feeds the sheet and a roll-up roller that is moveable up and down above the conveyor, so that the rotation of the roll-up roller and the feeding of the conveyor allow the sheet for bread, such as a croissant, to be firmly rolled up.

Abstract: A food product suitable for high volume production is formed of varied layers such as breads or doughs, vegetables, dairy products, meats and various spices and sauces. The product may be mass produced with a minimum of manual labor and includes an edible outer shell or casing made of a pliable material and a filling generally made of a different food product such as meat, vegetables, eggs, cheeses, various sauces or combinations of these ingredients. The pliable first layer forms an outer "shell" or crust which is covered with a pliable second layer of desirable food ingredients. The two layers are then rolled together about a common axis to form a spiral, layered food product having alternating "layers" of crust and filling. Additional layers may be added as additional ingredients are desired for the final product. The resulting food product is a rolled product having uniform layers of ingredients throughout the product assembly.

Abstract: A method and apparatus for readily mass-producing twist-shaped food products. The method is characterized in that cut V-shaped food materials are formed into twist-shaped products by being passed through a cut-spreading/transport apparatus, a twist-providing apparatus, and roll-pressing plates.

Abstract: A method and device for forming a strand of dough from a relatively short dough body by providing a first conveyor belt having a first dough contact face and second conveyor belt having a second dough contact face, keeping the two dough contact faces spaced in order to define a transforming space for the dough body, placing the dough body on the first dough contact face of the first conveyor belt at rest and in the transforming space, subsequently driving the first conveyor belt while the second conveyor belt is at rest, and driving the second conveyor belt while the first conveyor belt is at rest, wherein the first conveyor belt is driven exclusively in one direction and the second conveyor belt is driven exclusively in one direction, whereby the resulting dough strand is stress-free and can maintain a straight shape.

Abstract: A method for automated forming of a knot in a strand of dough includes providing a spacer element having an outer surface and an integral channel, and forming around this outer surface a loop from a first part of the strand. A second part of the strand is then positioned such that at least an end of the strand extends into the channel, crossing a virtual plane passing through the loop, and the spacer element is withdrawn from the loop of dough such that the strand remains in the form of a knot. A device for implementing the method typically includes a work surface with at least one aperture, a mechanical manipulator for gripping and manipulating the dough, and a displacer element aligned with the aperture and movable in a direction roughly perpendicular to the working surface to displace an end of the strand through the plane of the loop of dough to form a knot.

Abstract: A sheet of dough is wound up by a roller and a pressing device. The roller is located above a conveyor that conveys a sheet of dough. The pressing device is located near the roller. When the roller is winding up the sheet of dough, the pressing device moves to the roll of the sheet, so that the pressing device presses the wound-up sheet. Then, the pressing device moves away from it. This is repeated, so that the sheet is repeatedly pressed and thus tightly wound up.

Abstract: A flexible packaging system containing spiral wound instant pasta noodles along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

Abstract: A method of producing pretzels which are shaped from straight lengths of dough (S) of essentially circular cross-section which have been cut to length. A length of dough (S) is introduced into a shaping device so that it lies partly on a first surface at a first level and partly on a second surface at the same level. The two surfaces are subsequently rotated with respect to each other and one is then folded over on to the other. In addition, the length of dough (S) is guided in a clearly defined way from the moment it is delivered to the shaping device by a feed device to the time the shaped pretzel is deposited on a suitable surface. The shaping device is designed to enable a large number of very uniformly shaped pretzels to be produced within a short time.

Abstract: A spiral wound instant pasta noodle is disclosed which employs selected dusting agents interleaved within the spiral to insure unrolling of the spiral upon subsequent boiling. A method for the preparation of the noodle is also disclosed along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles and to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: Twisted quick cooking pasta having, in transverse section, the shape of a helix having at least one blade attached to an axis, the axis being hollow, the wall thickness of the axis and of the blade or blades being between 0.3 and 1.1 mm, and the degree of twisting being such that it has a density of between 0.2 and 0.7 g/cm.sup.3, the volume being defined as the cylindrical space occupied by the pasta.

Abstract: In addition to a feeding structure for pieces of dough and a removal device, the device for the production of pretzels displays a working platform, a stand with a holding device and two grippers set up on its underside, a structure for measuring the position of the pieces of dough, and a structure for the control of the grippers. In addition to the working platform, retaining clips that can be transported lengthwise from the pieces of dough with sensors assigned to them are provided in the area taken up by the ends of the pieces of dough before the looping process; the sensors are independent of one another and can be transported independently of the end of the piece of dough until they have reached the end of the piece of dough, after which the retaining clips are closed to grasp the piece of dough at a definite place.

Abstract: Apparatus and method for forming a strand of dough from a relatively short dough body. The apparatus comprises two pressure members, respectively provided with facing first and second dough contact surfaces. The apparatus further comprises means for keeping the two dough contact surfaces spaced from each other in order to define a transforming space for the dough body between them. Furthermore, the apparatus has means for reciprocating both dough contact surfaces in relation to each other and in relation to a constant relative position of both dough contact surfaces, in a direction essentially parallel to both dough contact surfaces. In the method, the piece of dough is placed between the two contact surfaces and the contact surfaces are reciprocated in relation to each other.

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: A process for forming extruded multi-strand products. The process providing a braiding extruder which includes a first rotatable member, a second rotatable member, a rotatable member driving system, and an orifice blocking arrangement. The rotatable members each include a pair of orifices for extruding a strands of extrusible material therethrough. The orifices are fluidly coupled to a source of pressurized extrusible material. The process includes (i) blocking unblocked orifices, (ii) preventing the extrusion of extrusible material from each blocked orifice, (iii) unblocking blocked orifices, (iv) extruding a strand of extrusible material from each unblocked orifice, and (v) alternately rotating the adjacent rotatable members in opposite directions. The process automatically forms a visually attractive product which reaps the benefits of the "hand made" appeal normally associated with braiding.

Abstract: An improved method and device for mechanically producing pretzels. The method and device produces strings of dough having precisely predetermined cross-sectional and longitudinal dimensions. The invention provides a high throughput rate of pretzels and low rejection rate, together with simple operability, such that the device is cost-effective even in small bakeries.

Abstract: The invention pertains to a process for producing the looped form of a pretzel from a straight, stretched rope of dough (1) using a machine so as to lower the production costs in pretzel making. Essentially, the central part (4) of the straight rope of dough (1) is taken up by the receiving part of a mold (3), then the front section of the receiving part of the mold (3) swings upwards and the receiving part of the mold (3) is turned along with the central part (4) of the rope of dough (1) by 360.degree. relative to the ends of the rope of dough (1) so that both sides of the rope are looped together.

Abstract: An assembly (10) is disclosed including a rotor (38) extending into a rotor bore (24) and into a dough chamber (26) of a die housing (16), with the rotor (38) rotating at relatively high speeds in the order of 4,000 RPM. A bushing (62) is provided in the rotor bore (24) to provide a seal with the rotor (38). The bushing (62) has a small clearance with the rotor (38) sufficient to reduce frictional forces to minimize wear while effectively preventing passage of the extrudable dough under pressure in the order of 2,800 psi (200 kg per square centimeter) through the rotor bore (24) and around the rotor (38). The dough which does pass through the small clearance is allowed to fall away from the rotor (38) outside of the rotor bore (24).

Abstract: The present invention is related to the method of positioning a rolled-up end of a fusiform croissant dough piece at a predetermined location of the dough piece when it is conveyed by a conveyor. The rolled-up end is sensed by a sensing means while the dough piece is rotated on the conveyor. Since the end is positioned at a predetermened location of the dough, at the underside of it, for instance, croissants of a uniform shape can be produced.

Abstract: An apparatus for manufacturing pretzels is provided, which increases production and reduces waste. The apparatus includes a stationary platform onto which strands of dough are deposited. Adjacent to the platform is a conveyor belt with projections that pull the center of the dough strands off the platform in a direction normal to the strands' longitudinal axis. A pair of sensors, preferably mounted on the platform evenly spaced from the centerline of the conveyor belt, detect the ends of the dough strands as they begin to be pulled off the platform. As each sensor detects its corresponding end of the dough strand, a corresponding holding clamp grips that end, thereby centering the dough relative to the conveyor belt. A pair of moveable grippers rotatable about a common central vertical axis are mounted above the conveyor belt to grasp the ends of the dough strand, twist the ends and deposit the ends on the center portion of the dough strand to form a pretzel.

Abstract: A method for manufacturing coextruded products by coextruding continuous strands of one extrudable material and enveloping sheaths and twisting these sheathed strands about each other for at least part of a full revolution. An apparatus for manufacturing such products comprises a multiplicity of nozzles each having a central bore with feeding means and an annular opening surrounding this bore having separte feeding means, which nozzles are arranged for mutual movement comprising at least part of a rotation.

Abstract: Tool for the formation of a pretzel blank from a strand of dough which takes the form of a molding pan having at least one slot on groove with a twisted and/or looped pattern, molded into its bottom, corresponding to the shape of a pretzel.

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, including 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: 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.