| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426496000 | Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. | 40 |
| 20110268857 | DEVICES AND METHODS OF FACILITATING COOKING AND IRONING USING VIBRATION PULSES - Devices and methods for applying vibrations to cooking surfaces to prevent sticking of foodstuffs to the cooking surfaces and to facilitate improved cooking, such as by producing an aeration and/or spreading effect, and devices and methods for applying vibrations to the iron sole of an ironing appliance to facilitate the movement of the iron sole over a fabric, thereby improving the effectiveness of the ironing appliance in removing wrinkles, especially on thicker fabrics. | 11-03-2011 |
| 20100303987 | BAKED PRODUCTS - A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt % is also provided. | 12-02-2010 |
| 20110097467 | Device and Method for Pinching at Least Two Dough Parts - The present invention relates to a device comprising a conveyor for conveying the dough parts wherein the pair of drivable pinchers is arranged along the conveyor movable with at least a directional component towards each other and wherein the sensor is arranged upstream in the direction of conveyance with respect to the pair of pincers. The invention further relates to a method for pinching at least two dough parts, comprising conveying the dough parts to a pinching location, detecting the presence of the dough parts by sensing means upstream with respect to the pinching location in a conveying direction and operating pinchers upon detection of the dough parts. | 04-28-2011 |
| 20120009319 | Method for Increasing Shelf Life of Baked Goods - The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective to reduce moisture loss or shrinkage upon freezing relative to the absence of the starch. | 01-12-2012 |
| 20120156346 | Apparatus for Manufacture of Flat Bread and Method for Manufacture the Same - A device and method for heating a food product are disclosed. The device contains a support member for supporting a food product in a first position and a second position, a heating mechanism associated with the support member and positioned to heat the support member when the support member is in the first position and in the second position, and another heating mechanism positioned to heat the food product when the food product is in the second position. | 06-21-2012 |
| 20110091626 | WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME - The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swelling-controlled starch and a swelling-control free starch. | 04-21-2011 |
| 20120328752 | CONTINUOUS OVEN WITH A CASCADING CONVEYOR - A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end. | 12-27-2012 |
| 426497000 | Treatment of cooked product | 1 |
| 20120301585 | SYSTEM AND METHOD FOR COOLING BREAD AND RECOVERING THE EMITTED HEAT | 11-29-2012 |
| 426498000 | Including incorporation of air or gas into dough material | 1 |
| 20090304887 | PROCESS AND APPARATUS FOR MANUFACTURING CONFECTIONERY PRODUCTS - In order to to provide a process and an apparatus for manufacturing confectionery products made from cereals, in particular thin ones having uniform shapes, which solve disadvantages in transporting such products, it is characterized in that a first and a second drying steps are arranged prior to cut-out baking raw material dough pieces in manufacturing thin confectionery products made from cereals and having uniform shapes, in which in the first drying step, drying is conducted by a step of transporting the raw material dough pieces aligned on transporting conveyor belts under a hot blast atmosphere inside a first drying compartment, a maturing step in a cooling state is arranged following a completion of the first drying step, and in the second drying step, drying is conducted by a step of transporting the raw material dough pieces in their mixed state under a hot air atmosphere inside rotary drums in an axial direction in a second drying compartment. | 12-10-2009 |
| 426499000 | Food product having an open-ended cavity, e.g., pretzel, etc. | 4 |
| 20130059051 | Device for Forming Dough Pieces - The invention relates to a device for forming substantially straight, in particular wound, croissant dough pieces ( | 03-07-2013 |
| 20100159098 | Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus - Process for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and/or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size. | 06-24-2010 |
| 20120207899 | METHOD AND APPARATUS FOR CUTTING DOUGH PRODUCTS HAVING HOLES FROM A DOUGH SHEET - A stamping apparatus may be used to cut a dough product having a hole from a dough sheet. The stamping apparatus may have multiple cutting blades, depending from a platen, that are configured for cutting complementary open shapes, in phases, that together form a closed shape defining the dough product periphery. The stamping apparatus may also have a tubular cutting blade depending from the platen, configured to cut a closed shape defining the dough product hole, that is nested within one of the blades that is configured to cut an open shape. The tubular cutting blade may be retractable about a finger contained therewithin that remains in a fixed position in relation to the tubular cutting blade as the blade retracts. Air trapped within the tubular cutting blade, between the finger and a cutout dough piece that does not form part of the dough product, may become compressed during blade retraction. The compression may facilitate ejection of the cutout dough piece from the tubular cutting blade. The finger may be omitted in some embodiments. | 08-16-2012 |
| 20100233340 | KNOTTING SYSTEM FOR A DOUGH STRAND - The invention relates to a device and a method for the automated production of knotted dough products, in particular pretzels. Said device comprises: a shaping table ( | 09-16-2010 |
| 426500000 | Including coiling or twisting | 2 |
| 20100104719 | FOOD DOUGH FORMING APPARATUS AND FOOD DOUGH FORMING METHOD - A food dough forming apparatus ( | 04-29-2010 |
| 426501000 | Coiling sheet material | 1 |
| 20100297319 | Device and method for twisting elongated dough strips - 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. | 11-25-2010 |
| 426502000 | Including sheeting, laminating, or folding | 9 |
| 20090304888 | MANUFACTURING METHOD AND MANUFACTURING APPARATUS FOR BAUMKUCHEN - There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking. | 12-10-2009 |
| 20130101719 | PIE MOLD AND METHOD OF FORMING A PIE CRUST - A pie mold and method of making a pie crust that includes a rigid base and a flexible lid. The rigid shallow base includes a bottom plate and a side wall that forms a cavity of a size to correlate to a conventional pie or tart pan. The lid is placed atop the base to cover the dough-filled cavity and then the filled pie mold is chilled. Once the dough is sufficiently chilled, the dough is transferred to a conventional pie plate for baking. The pie mold may further include one or two optional non-stick liners that are positioned atop the bottom plate and upon which or in between which the dough is shaped. The liners are used to transfer the chilled and shaped pie dough to the pie pan, and peeled off prior to placing the pie dough into the pie pan and/or baking the pie crust. | 04-25-2013 |
| 20110311698 | ADJUSTABLE DOUGH ROLLER DEVICE - The invention relates to a dough roller device ( | 12-22-2011 |
| 20100227037 | METHOD AND APPARATUS FOR LAPPING FOOD DOUGH - An object is to provide a method and an apparatus for lapping strip-shaped food dough onto a transporting unit without repeatedly applying tension or relaxation. A method of lapping food dough in which strip-shaped food dough being continuously conveyed is lapped onto the transporting unit configured to transport the food dough in a direction intersecting a conveyance direction of the food dough. The method includes the steps of conveying the conveyed food dough | 09-09-2010 |
| 20100196571 | Methods For Producing Elbow-Shaped Crackers - A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces. | 08-05-2010 |
| 20100189862 | MACHINE FOR LAMINATING SOFT DOUGHS FOR PASTA - A machine configured to laminate a flour-based dough includes a support structure, at least one pair of counter-rotating lamination rollers, for example, with a diameter equal to or greater than 250 mm, carried by the support structure, and a driving device operable to drive the lamination rollers for rotation with a given difference in the rotational speeds thereof, which difference is between 3% and 7%, for example, equal to 5%. The machine further includes a non-motorized conveyor belt arranged to be set into motion by the lamination roller rotating faster than the other lamination roller. | 07-29-2010 |
| 20120034360 | Compact Appliance For Making Flat Edibles - A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The mixing and kneading unit may be configured to prepare dough. The dough may be prepared by mixing and kneading the ingredients dispensed by the dispensers. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked (e.g., heated, roasted and/or puffed) by the platen unit. | 02-09-2012 |
| 20100247729 | Method and Device for Curling Up Dough Slices - The present invention relates to a method and device for curling up dough slices, comprising a conveyor for the dough slices, a gripping element, arranged above the conveyor, for curling up a dough slice conveyed under the gripping element by the conveyor, pressure means, for pressing curled up dough slices on the conveyor, wherein the distance along which the gripping element grips dough slices is adjustable in the direction of conveyance. | 09-30-2010 |
| 20120156347 | Cookie Shaping Device - A cookie folding device for folding food to a desired shape. One embodiment of the cookie folding device includes a base, a center ridge and two arms. The arms pivot downwards, causing a cookie to bend around the arms and over the center ridge. | 06-21-2012 |
| 426503000 | Including dough dividing, slitting or incising | 6 |
| 20130084377 | DOUGH TRAY AND METHOD OF DISTRIBUTING DOUGH - A dough tray is provided for distributing dough. The dough tray includes a plurality of dough wells, a plurality of grooves defined by the dough wells, and a plurality of denesting features. | 04-04-2013 |
| 20100028516 | PRODUCTION OF COOKIES HAVING LARGE PARTICULATES USING ULTRASONIC WIRECUTTING - A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation. | 02-04-2010 |
| 20090087533 | AUTOMATIC DOUGHBALLER AND METHOD - The present invention provides a dough dispensing system and a method of dispensing dough. In some embodiments, the method includes the acts of directing dough from a first plurality of dough receptacles to an adjacent second plurality of dough receptacles such that each one of the second plurality of dough receptacles receives dough from a corresponding one of the first plurality of dough receptacles, holding dough in the second plurality of dough receptacles until each of the second plurality of dough receptacles receives dough, and dispensing the dough from each of the second plurality of dough receptacles substantially simultaneously. | 04-02-2009 |
| 20090017180 | METHOD FOR VOLUME DIVISION OF DOUGH AND IMPLEMENTING DEVICE - The invention concerns a method for volume division of bread-making, bakery, and pastry dough and the like, contained in a hopper. The method includes allowing the dough to flow by gravity into a chamber capable of measuring an amount of dough to be divided and extending beneath an opening located at the base of the hopper. The chamber is at least partly closed. The volume division of the dough into dough pieces of the amount of dough contained in the chamber is started. The divided dough pieces from the chamber are removed to be set on a discharge carrier. The invention also concerns a device for implementing the method. | 01-15-2009 |
| 20120308701 | Baking Pan System - The baking pan disclosed herein creates a single, or double, bite sized baked product that has a crispy outer edge and a chewy interior. The ratio between the side of the interior insert of the pan and the exterior side of the pan is critical to form the desired product. The pan can range in size from about a 5 inch exterior diameter to a 16 inch exterior diameter with the interior insert increasing accordingly. | 12-06-2012 |
| 20110008506 | Food Dough Cutting Method and Cutting Apparatus - The object of the present invention is to provide a food dough cutting method and cutting device thereof capable of forming conveyed food dough strips that have nearly identical weight per unit time when dividing band shaped food dough into multiple food dough strips in the conveyance direction, and is further capable of performing the same number of cuts for each food dough strip when cutting each food dough strip along the width direction into food dough pieces having a specified weight. | 01-13-2011 |
| 426504000 | Including mixing or kneading | 3 |
| 20080226785 | KNEADING MACHINE FOR PRODUCING A SEQUENCE OF DOUGH BATCHES - A machine for the production of dough mixes, in particular dough mixes for foodstuffs, includes a plurality of chambers, set in succession and communicating with one another via respective passages for enabling a flow of dough from each chamber to the next one; and at least one kneading implement provided in each chamber. | 09-18-2008 |
| 20120237655 | BAKING MOLD - A baking mold ( | 09-20-2012 |
| 20100291277 | Low profile batter dispenser - A low profile batter dispenser, for the housing of batter on a counter top for an extended period of time while cooling the batter to resist bacterial growth therein. The batter dispenser includes a housing, a batter container, and an ice pack assembly for holding an ice pack on the bottom of and in contact with the batter container. | 11-18-2010 |
| 426505000 | Heating utilizing a foraminous or coated support, or container | 7 |
| 20100098825 | FOOD PRODUCT HANDLING DEVICE - A spatula ( | 04-22-2010 |
| 20080311263 | Bakery Process - A thawer for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen dough within the enclosure. Also disclosed are: a method of producing a bread product by initially thawing a planer frozen dough piece; an apparatus for producing a bread product including a thawer; a planar frozen dough piece being elongate in shape and having a thickness within the range of 6-15 mm; and, a method of thawing frozen dough. | 12-18-2008 |
| 20100015310 | PASTRY TRAY - A pastry tray includes a body having an outer region and an inner region. The inner region includes at least one aperture extending therethrough. The pastry tray also typically includes at least one leg extending at least partially vertically downward from the body. When the pastry tray is arranged on a container containing a heated liquid, heat and steam from the heated liquid pass through the at least one aperture. When a pastry is arranged on the pastry tray, the heat and steam act to warm, and in some cases soften, the pastry. | 01-21-2010 |
| 20100143559 | FOOD HEATING DEVICE - One embodiment of a food heating device includes a platen ( | 06-10-2010 |
| 20110189364 | ROTARY BAKING SYSTEM AND METHOD - The present device is a rotary bake table which includes an indexing circular rotary table indexable at preselected intervals. The rotary bake table further includes a plurality of baking stations evenly mounted around and proximate the outer diameter of the rotary table wherein each baking station includes a baking surface; a heater for heating each baking surface; a batter dispenser for dispensing batter onto the baking surface wherein the batter dispenser including a dispensing head with a plurality of apertures for evenly filling the baking surface with batter. | 08-04-2011 |
| 20120121782 | Conveyor Toaster with Self-Aligning Belts - A hybrid food heating device ( | 05-17-2012 |
| 20120321770 | DEVICE FOR BAKING DOUGH-BASED FOOD PRODUCTS, NET AND METHOD FOR BAKING SUCH PRODUCTS - A device includes a carriage and an oven including a baking chamber, a plurality of stacked baking soles and elements for heating the soles. The device includes a plurality of nets made of a heat-resistant flexible material and at least one cell for receiving the food products. The carriage is arranged for inserting the nets into the oven, for withdrawing same and for positioning same opposite a sole. The device includes elements for vertically moving the soles and/or the nets relative to each other to place the soles and nets in an active position in which the bottom of the cells of a net is in contact with the baking sole located opposite and is capable of deformation upon contact with the sole so as to bake the products by induction, and in a passive position, in which the bottom of the cells is separated from the sole located opposite. | 12-20-2012 |
