Dough Dispensing and Baking System
    1.
    发明公开

    公开(公告)号:US20240334940A1

    公开(公告)日:2024-10-10

    申请号:US18750023

    申请日:2024-06-21

    申请人: Robert Mayernick

    发明人: Robert Mayernick

    IPC分类号: A21C11/16 A21C9/08 A21D8/02

    CPC分类号: A21C11/163 A21C9/081 A21D8/02

    摘要: A system and method for dispensing a first and second baking material where the baking materials are simultaneously dispensed through a discharge tube. The discharge tube is moved with respect to a male mold while dispensing the baking materials. An optional pressure foot follows the discharge tube and assists with joining the dispensed layer with the previous layer by applying pressure. The baking materials are dispensed and layered to form complex shapes not possible by pouring or application of a sheet of dough. The dough and mold are baked together and the baked item is removed from the mold after baking.

    APPARATUS AND METHOD FOR MULTIVARIATE PREDICTIVE MODEL-BASED BAKING PROCESS CONTROL

    公开(公告)号:US20230413831A1

    公开(公告)日:2023-12-28

    申请号:US18035919

    申请日:2021-11-01

    摘要: An apparatus (10) for controlling manufacture of baked products includes a piece forming device (16) configured to form dough pieces b.v reshaping dough lumps, a tunnel oven (22), at least one sensor (28) configured to detect parameters associated with the dough pieces; and a controller (40). The controller (40) correlates parameters associated with the dough pieces (80), target parameters of the baked products, ambient environmental conditions, and settings and conditions of the tunnel oven (22) to generate, based on a multivariate predictive control model, baking parameters of the tunnel oven (22) predicted by the controller to cause the tunnel oven to produce, from the dough pieces inserted into the tunnel oven, the baked products (90) with the target parameters. The controller (40) is also configured to control the tunnel oven (22) to run these baking parameters while the dough pieces are baked in the tunnel oven to produce the baked products having the target parameters.

    STUFFING FILLING AND GAS CHARGING SYSTEM OF DOUGH FOOD PRODUCT PROCESSING MACHINE

    公开(公告)号:US20200367511A1

    公开(公告)日:2020-11-26

    申请号:US16421483

    申请日:2019-05-24

    发明人: Li-Hsien Wang

    摘要: A stuffing filling and gas charging system of a dough food product machine is arranged between a stuffing feeding unit and a dough feeding unit of the dough food product machine and includes a stuffing conveyance pipe, and a shaft sleeve, a dough driving rod, and a screw rod support enclosure sleeved over the stuffing conveyance pipe. A first passage is formed between the shaft sleeve and the stuffing conveyance pipe; a second passage is formed between the dough driving rod and the stuffing conveyance pipe; and a third passage is formed between the screw rod support enclosure and the stuffing conveyance pipe. The passages are in communication with each other and are connected to a gas supply unit, so that air flow is introduced into a dough skin during the dough skin being shaped to prevent the dough skin from wrinkling and collapsing before being properly shaped.

    Scooped out bagel product, apparatus and method of making scooped out bagel

    公开(公告)号:US10653153B2

    公开(公告)日:2020-05-19

    申请号:US15559999

    申请日:2017-04-27

    摘要: A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shell with a substantially reduced amount of doughy inner chamber that provides its unique flavor. This scooped out bagel product utilizes a predesigned custom mold that creates stalactites, i.e., flavor spikes, and holes or flavor “pit” formations that each encapsulate the soft doughy inner contents within a boiled and baked blister shell and increases a surface area of dough on an inner surface thereof. The product is a “scooped out” half bagel crunchy on its outer surface but filled with the flavor spikes, and flavor pits in which substantially reduced amounts of dough are encased relative to a comparable sized whole bagel.

    Method and apparatus for making cereal flakes

    公开(公告)号:US10575531B2

    公开(公告)日:2020-03-03

    申请号:US15913129

    申请日:2018-03-06

    摘要: Visually distinct, flaked Ready-to-Eat cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickness of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.

    Shutter piece and food shaping device

    公开(公告)号:US10182576B2

    公开(公告)日:2019-01-22

    申请号:US15111051

    申请日:2015-01-14

    摘要: To provide a shutter piece in a food shaping device that is capable of opening and closing an enclosure surrounded by a plurality of shutter pieces, the shutter piece including a flexure allowance part between a rotation center position of a shutter piece and a distal end part of the shutter piece to allow flexure of a distal-end side portion of the shutter piece in the opposite direction from a closing opening direction during a closing operation of the shutter piece, in which the flexure allowance part is constituted by a slit, a cutaway part, or a hole, and the flexure allowance part includes a flexure-amount adjustment mechanism to adjust the amount of flexure of the distal-end side portion of the shutter piece.