Abstract: Method and device for cutting a soft food mass, in particular for cutting machine-processed cheese, such as processed cheese or mozzarella, whereby the food mass is present as a broad food ribbon of small ribbon thickness, whereby the food ribbon is fed by means of a conveyor belt with a travel speed leading to a longitudinal cutting system, in particular in the form of a cutting roller, which cuts the food ribbon with axially arranged cutting disks into parallel longitudinal strips, whereby the direction of rotation of the longitudinal cutting system corresponds to the travel direction of the food ribbon, whereby the cutting disks in each case have blades that are provided with at least one tooth, whereby the tooth height is greater than the ribbon thickness, whereby the peripheral speed of the cutting roller is adjusted in such a way that a tooth is immersed in the food ribbon when cutting with the tips of the teeth and creates a slot of a specific slot length in the food ribbon that moves in the same direc

Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.

Abstract: The invention relates to a method for orienting wound dough products (02) in a defined end position, wherein the dough product (02) is produced by winding a triangular or trapezoidal dough piece (01), and wherein the dough product (02) is wound starting from the base (03) of the dough piece (01), and wherein the narrower tip (04) of the dough piece (01) forms an end (05) protruding on the outside on the circumference of the dough product (02), and wherein the end position of the dough product (02) is defined by a specific position of the end (05) protruding on the outside, wherein the wound dough product (02) is driven along a predefined segment or for a predefined time with a driving torque or a driving force so as to rotate about the longitudinal axis of the dough product in order to thereby effect a rolling motion of the dough product (02) on a support (08, 14), wherein the rotational direction of the rolling motion of the dough product (02) corresponds to the winding direction from the inside to the outsi

Abstract: The present invention leads to a method for preparing a dough piece rolled up with separator sheet, comprising supplying in a transport direction, a dough piece positioned on a separator sheet, the dough piece and the separator sheet having a length and a width, wherein a leading edge of the separator sheet exceeds the dough piece at at least a first side, rolling up the at least one side of the dough paper that exceeds the dough piece, thus forming a cylinder of separator sheet, extending in a width direction of the dough piece and rolling up the rest of the separator sheet with the dough piece around the cylinder. The invention further relates to a device for performing the method and a roll formed by the method and/or device.

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: In a method for manufacturing a food product, a closed dough preform is formed having an arcuate portion that is at least partially hollow. The dough preform is cooked to form a comestible item having an internal chamber in the arcuate portion. The preform has an internal space that is closed off from communication with the ambient atmosphere so that the preform has no openings or holes in an external surface that communicate with the internal space or hollow interior of the preform. An apparatus for carrying out the method includes a transport mechanism moving the dough preforms from an assembly line to a heating device.

Abstract: A concave half (10) having a conical inside and a convex half (20) having a conical outside and being fitted therein are fitted in each other. An openable and closable, loop-shaped supporting means as a toggle-jointed link (30) rotatably supports and pushes a cylindrical part (23) of the convex half (20) onto the axis on at least three points on the outer periphery of the cylindrical part (23), with an axis of the concave half (10) and an axis of the convex half (20) being aligned with each other when the supporting means is closed. The toggle-jointed link (30) is openable and closable, wherein a plurality of rolling objects such as rollers (31) are provided inside the loop, thereby improving function as a bearing of the supporting means and efficiently manufacturing quality rolled cones (40).

Abstract: The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.

Abstract: A method for producing a food shaped as a continuous bar by placing a continuous inner material on a continuous strip of an outer layer material that is transferred on a former belt, comprising the steps of placing food material that includes the inner material placed on the strip of the outer layer material in a channel space defined by the former belt while it is running; and shaping part of the former belt that is located at the channel space as a sleeve by pushing and joining edges of the former belt by a pushing device to allow edges of the outer layer material to be joined.

Abstract: A method of and an apparatus for producing endless rolls of a resilient foodstuff, as well as a product in the form of a roll of hard cheese is provided. The method comprises supplying a layer (7) of the resilient foodstuff in a supply plane and against a first guide roller (20, 120), continuously deflecting the resilient foodstuff layer (7) by way of the first guide roller (20, 120) away from the supply plane, and continuously re-directing the deflected foodstuff layer (7) by way of a second guide roller (30, 130) toward the supply plane, so as to produce a roll of foodstuff; the apparatus comprises a supply mechanism (5) for supplying a layer (7) of the resilient foodstuff in a supply plane, a first guide roller (20, 120) against which the resilient foodstuff layer (7) can be supplied and for continuously deflecting the foodstuff layer away from the supply plane, and a second guide roller (30, 130) for continuously redirecting the deflected foodstuff layer (7) toward the supply plane.

Abstract: The leading edge of a sheet of dough product impacts an impacting feature and causes the leading edge to roll over onto itself thereby initiating a roll. Engagement enhancement is utilized to increased to increase the ability of the sheet of dough product to resist sliding upon impacting the impacting feature. This provides a tighter rolled dough product having a consistent size and shape. Thus, in accordance with one specific aspect of the present invention, rolled dough products for subsequent packaging into containers may be formed that have a repeatable size and shape. By providing rolled dough products having a repeatable size and shape a more efficient and economical process results. This is because the size and shape of the rolled dough product is controlled with respect to the size of the container.

Abstract: A food winding apparatus, system, and method of forming a rolled food item utilizing a slotted spool or cup and a push plate to eject the rolled food item from the spool. A food winding unit utilizes a motor to rotate a slotted spool. The leading end of a supported strip of food is detected by a sensor and directed into the slot of a spool. A micro-controller triggers a motor in response to the sensor signal to rotate and form a rolled food item after a predetermined number of rotations. An actuator is activated to displace an ejection plate to eject the rolled food item from the slotted spool. The winding unit can be integrated into a system including an extruder to deposit food onto support strips, a series of conveyors, and a rotary knife to cut the supported strip of food into predetermined lengths suitable for being rolled into a food item by the winding unit.

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 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: Edible wafer rolls are produced by baking an endless plastically deformable wafer strip from a flowable sugar containing wafer dough, directing the wafer strip continuously from the hot endless revolving baking surface onto a continuously rotating mandrel juxtaposed with a counter rotating winding roller, grasping the leading portion of the strip and pulling it around the mandrel toward a following wafer strip portion. The wafer is wound in helically overlapping turns to form the hollow wafer body which is cutting into wafer rolls of a predetermined length.

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 making a hollow cylindrical food which is formed of a plurality of concentrically wound rectangular sheets with leading and tailing edges abutting against each other. The apparatus includes a device which shapes food paste into rectangular sheets. In addition, a conveying device is provided to transfer the rectangular sheets to a transverse bar. The transverse bar is rotatable and movable vertically from the conveying device. The bar is used to wind the sheets, successively, so that the winding of one sheets is started are the preceding sheet has been completely wound.

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 dough molder including a stainless steel case, a sheeter, a former, a compressor, and a removable cleaning tray. The sheeter includes a fixed roller, adjustable roller, and a scraper for each roller, where the gap between the rollers is adjustable. The dough from the sheeter is directed to a conveyor belt that moves the dough to the former, a reticulated surface, such as a chain link screen, flexible in the direction of belt movement, that forms the dough into a roll. The belt directs the rolled dough from the former to the compressor that compresses the rolled dough into a cylindrical shape. The cleaning tray is located between the upper and lower legs of the belt, accumulating bits of flour and dough. The tray is removable for emptying.

Abstract: A material sheet is conveyed to a hollowed pipe member which is rotatable about its longitudinal axis and which has one or more circumferential openings and which is positioned for, by vacuum suction via the pipe hollow and circumferential openings and by rotation, sucking up and rolling up the sheet. The pipe member is mounted so that it reciprocates transversely to the direction of sheet travel for positioning for sucking up and rolling up the sheet and for retracting from a rolled sheet on the conveyor.

Abstract: A method and apparatus is provided for shaping elongated bar-shaped bread dough pieces. In and by this method and apparatus a bread dough piece, namely, a bread dough sheet, a divided bread dough mass, or a preshaped bread dough roll, is subjected to a first rotation, thereby pressing and rolling it in a first gap defined by a conveyor and a pressing belt or a pressing board that faces it, while being conveyed downstream, so as to shape an elongated bar-shaped bread dough piece. This elongated bar-shaped bread dough piece is then fed into a second gap defined by an upper face that comprises a pressing belt or pressing board and a lower face that faces it and comprises a conveyor, a pressing belt or a pressing board, and is subjected to a second rotation that is in a direction reverse to that of the first rotation, thereby shaping a further elongated bar-shaped bread dough piece with a straight wound-dough end.

Abstract: Method for preparing a dough product comprising the steps of:(a) preparing a dough;(b) forming one or more sheets of said dough into a layered body(c) slicing the layered body in a direction transverse to the layers; and(d) pressing the formed slice.Preferably, the dough is a laminated dough. The product is preferably filled to obtain a pizza.

Abstract: An apparatus for flattening and, if desired, rolling of portioned dough pieces has a head machine that delivers dough pieces to conveyor belts by which the dough pieces are conveyed to a first endless running belt. This belt constitutes the support for a flattening station that flattens the dough pieces. By this first endless running belt the dough pieces are conveyed to a further endless running belt disposed below the first band said second band conveying the dough pieces back again towards the head machine. Thereby the overall length of the apparatus is shortened. The two belts constitute a further processing station for the dough pieces. If the two belts run with the same speed, the dough pieces are further flattened or, if the two belts show different speeds, the dough pieces are rolled.

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

Abstract: An apparatus for producing croissants with fillings includes a filling-depositing stage for depositing a filling on a croissant dough piece that is being conveyed in a downstream direction, a rolling-up preparation stage positioned downstream of the filling-depositing stage for raising the croissant dough piece at its leading edge and simultaneously turning the leading edge backward to be folded in the upstream direction to thereby cover the filling, and a rolling-up stage positioned downstream of the rolling-up preparation stage for rolling up the croissant dough piece.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: An apparatus and method for rolling croissant dough pieces are provided. Dough pieces are fed between a pair of rollers with the surface of at least one roller being adhesive to the dough piece and transferred to an endless belt device via a transfer roller of a small diameter and high speed rotation for peeling off the dough piece from the roller. Then the dough pieces are carried under a rolling up device to be rolled into croissant rolls. The dough pieces are transferred to the endless belt maintaining at least one surface of it adhesive, and so the dough rolls produced are wound tightly due to the dough surfaces adhering to each other.

Abstract: The pivoting of a guide roller (20) together with a conveyor belt (19) running around it, as well as a pressing roller (25), from a standby position (A) into a resting position (B) is optimized both for thick dough and for thin dough. The pivoting operation takes place in the case of thick dough after one turn has been wound on the dough reel (18). For thin dough, the pivoting operation takes place after about two turns of the dough are on the reel.

Abstract: An apparatus for preparing rolled pieces of pastry includes at least four adjacent rollers having parallel axes, being capable of defining a substantially cylindrical cavity, being adapted to rotate in the same direction and being adapted to rotate at a same peripheral speed. Means are provided for forming and then closing an admitting gap between two of the rollers for admitting pieces to be rolled into the cavity for rolling. Means are provided also for forming a releasing gap between two of the rollers for releasing rolled pieces from the cavity.

Abstract: A low water content (lower than 40% bulk based on the flour bulk) breadmaking dough prepared from a high gluten content (proteins in excess of 12%) flour, is rolled until a visco-elastic characteristic breadmaking dough is obtained; metered amounts of the breadmaking dough are then pressed into respective molds to yield a compressed, flat bun blank.The flat bun blank is rolled up, given a desired shape, allowed to leaven, and following a baking step, dried down to a moisture content lower than 10%.

Abstract: An apparatus and process are provided for rolling a sheet of baked pastry material for forming a layered roll of the pastry material which may include layers of filling material in between the rolled layers of the pastry material. A sheet of pastry material is advanced on an upper surface of a conveyor belt and is contacted by a roller which has a longitudinal axis diagonal to the direction of travel of the belt and which has a diameter which diminishes from its upstream end to its downstream end with respect to the direction of travel of the belt. The rolled material is discharged from the conveyor at the narrower downstream end of the roller and then may be cut into discrete rolled pieces.

Abstract: Pastry material is rolled by admitting partially folded pastry material into a substantially cylindrical cavity enclosed by at least four rollers which rotate in the same direction at the same peripheral speed. A gap is formed between rollers for admitting the pastry material into the cavity where it is then rolled by the rollers rotating at the same peripheral speed at a speed sufficient for rolling. After rolling, the rolled pastry material is released from the cavity from a gap between rollers.

Abstract: A method of forming an edible food container from viscous dough comprises the steps of mixing the dough, forming the dough into a generally continuous sheet, and cutting the sheet of dough into generally parallelogram shaped pieces of a predetermined length and width. Each of the dough pieces is wrapped around a shaping surface of a shaping mandrel so that the first and second ends of each dough piece engage each other to form a generally continuous covering of dough around the shaping mandrel. Excess dough extending beyond the ends of the shaping surface of the mandrel are trimmed away and the dough on the mandrel is showered with a caustic soda. The dough is then baked and cooled on the mandrel. After cooling, the baked dough is twisted with respect to the mandrel to remove the edible food container from the mandrel. In the preferred embodiment, the shaping mandrel is cone shaped for forming a cone shaped edible food container.

Abstract: An imprint in edible ink is applied directly to a baked wafer or leaf which is formed into a cone for ice-cream or the like.

Abstract: In an apparatus for making a rolled wafer cone from a baked flat wafer blank made from a sugar-containing wafer dough, the baked wafer blank is rolled to form a wafer cone in a winding mold while the wafer blank is still in a soft, deformable state after the baking operation. Thereafter the rolled wafer cone is permitted to harden. In order to ensure the production of wafer cones having consistently exactly the same shape, it is proposed that the wafer cone which is unrestrained at least in part is shortened in the winding mold to a predetermined length while the wafer cone is adapted to be plastically deformed. For this purpose the rolled wafer cone disposed in the winding mold is subjected to a plastic deformation only at one end or only at both ends.

Abstract: In a process of making a rolled wafer cone from a baked flat wafer blank made from a sugar-containing wafer dough, the baked wafer blank is rolled to form a wafer cone in a winding mold while the wafer blank is still in a soft, deformable state after the baking operation. Thereafter the rolled wafer cone is permitted to harden. In order to ensure the production of wafer cones having consistently exactly the same shape, it is proposed that the wafer cone which is unrestrained at least in part is shortened in the winding mold to a predetermined length while the wafer cone is adapted to be plastically deformed. For this purpose the rolled wafer cone disposed in the winding mold is subjected to a plastic deformation only at one end or only at both ends.

Abstract: A process for preparing a rolled pastry product in which a sheet of pastry material advancing on a conveyor belt is cut and folded into discrete pieces of a predetermined size and then rolled. The cutting and folding operation is carried out by an oscillating knife positioned above the conveyor belt which has a cutting edge extending laterally across the width of the conveyor belt, and which immediately after contacting and cutting through the advancing pastry sheet by means of its cutting edge, ascends and rotates in a direction such that the motional vector of the cutting edge is counter to the conveying direction thereby causing the forward edge of the pastry sheet to be lifted up and folded over. The knife then descends and rotates in the reverse direction so that the cutting edge contacts and cuts through the advancing pastry sheet behind the folded portion to separate a folded piece from the remainder of the pastry sheet.

Abstract: A method for the production of croissants wherein a continuously advancing dough sheet is severed into sections and ribbons of a filler substance are continuously extruded thereon prior to each section being curled upon itself as it continues to advance continuously to a station where portions of the curled, filled sections are subjected to pressure and subsequently severed in areas where pressure was applied to form croissant articles.

Abstract: The invention relates to a machine for rolling pieces of soft material in leaf form, more particularly food products, such as pancakes. According to the invention, the pieces of material are delivered on a substantially horizontal conveyor belt (1) and are brought into contact with at least one other conveyor belt (8) which crosses the first conveyor belt and has an oblique upward movement relative to the direction of movement of the first conveyor belt. The two belts (3, 9) of the two conveyors are formed by several cords or strings (4, 10) which are parallel to one another and spaced apart from one another, the belt (9) of the second conveyor crossing the horizontal belt (3) of the first conveyor by passage of its cords or strings through the spaces between the cords and strings of the first conveyor.

Abstract: A method for the shaping and cutting of bread dough which forms the dough into a strip, stretches the dough by applying pulling forces to said strip, cuts the dough and overlaps the dough.

Abstract: A method for forming rolled sheet articles, such as cookies, which are rolled after heating, by advancing, preferably on a conveyor, the sheet tangentially into association with a roll-up roller. The roll-up roller is rotated at a slower speed than the movement advance of the surface and it engages the sheet article or cookie and causes the bending thereof around its surface. A roller board is arranged adjacent the roll-up roller and it includes a stopper which prevents complete rolling of the article around the roll-up roller and instead deflects it forwardly in the feed advance direction of the conveyor. A friction surface is arranged above the conveyor and it is either stationary so that it provides a drag on the periphery of the partially rolled up article so as to complete its rolling during the advancing movement of the conveyor or it is moved in a direction and in an amount to cause a frictional drag on the periphery of the cookie and to continue its rolling and winding movement.

Abstract: A method for the production of Chinese spring rolls and other rolled food products wherein a flat pancake is deposited on a gas permeable conveyor belt and a filler substance is placed atop said pancake, wherein said pancake successively is passed above air jets directed against the underside of said pancake to fold the front portion and opposite side portions of the flat pancake over said filling substance and wherein the folded pancake together with the filler substance finally is rolled toward the rear edge of said pancake to form a roll fully enclosing said filler substance.