71results about "Baked wafer shaping/moulding" patented technology

A reformed biscuit product suitable for forming composite frozen compositions comprises a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent type of confectionery fat is described; the process for manufacturing it comprises coating the particles with the fat, compacting the mixture of particulate biscuit and fat in an agglomerate of the shape of a receptacle or coating and maintaining the shape of the compacted mixture by solidification of the fat; also described is a process for manufacturing a composite frozen confection comprising a reformed biscuit product formed into a cone containing ice cream.

Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.

The present invention relates to equipment for assembling food products, and more specifically to an apparatus and method for separating or parting stacked food products during a food production process. The invention, a de-topper, facilitates the desired parting or separation of stacked products having at least upper and lower sections defining a separation line. In parting stacked products along the separation line, the de-topper comprises a longitudinal arm and at least one primary conveying path for conveying the at least upper and lower sections of the stacked products towards the arm. A drive reciprocates the arm so that the reciprocating arm sweeps the upper sections of the stacked products from the at least one primary conveying path and onto a secondary conveying path, located outwardly thereof. The lower and upper sections are thereafter conveyed on the respective primary and secondary conveying paths away from the reciprocating longitudinal arm.

The invention relates to a device and a method for producing multi-layered waffle blocks (1) filled with a spreadable mixture such as a cream, wherein a waffle base sheet coated with a spreadable mixture is transported along a first conveyor surface to a stacking area, a waffle cover sheet (3) is transported along a second conveyor surface (6) to the same stacking area (5), the waffle cover sheet (3) is laid flat on the coated side of the waffle base sheet (2) in the stacking area (5), and then the waffle base sheet (2) and the waffle cover sheet (3) are transported away together. The waffle cover sheet (3) and waffle base sheet (2) are moved respectively in the stacking area (5) at a speed that is different from zero at all moments.

A producing method for a dough for food in which a filling is wrapped with a dough sheet. The producing method includes the steps of: a) thinly extending and baking a dough liquid so as to prepare a thin baked dough; b) winding the thin baked dough around a mold member narrowed toward a tip; c) freezing the thin baked dough wound around the mold member so as to prepare a three-dimensional dough hardened in a manner wound around the mold member; and d) detaching the mold member from the three-dimensional dough. The method can speedily provide food in which a filling is wrapped with a dough sheet such as a crepe.

The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.

The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.