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

The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

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.

A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

A method of making a crustless sandwich from two slices of bread with outer crusts, the method comprising: placing a first slice of bread on a platen; forming a mass of a first food spread onto the central portion of the first slice of bread in a position spaced inwardly from a marginal area where the mass is formed with an inner lower layer with an outer rim extending upwardly from the lower layer to define a closed pocket or receptacle recess in the mass; placing a second food spread in the receptacle recess; closing the receptacle recess with a layer of the first food spread generally coextensive with the mass and supported on the outer rim of the mass to encapsulate the second food spread into a center composite food layer; placing a second slice of bread over the first slice to cover the center composite food layer; cutting the bread slices in unison in a cut pattern to remove the crusts of the slices; and, pressing the two bread slices together by force through the slices against a pressure surface on the platen to crimp the slices into a crustless sandwich.

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.

The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single whole piece of dough. Such dough consists of a partially cooked mixture of water and flour. The semi-processed product (1) is formed into a goblet-like shape, has an axis (c-c) and an opening which defines a plane (PI). The axis (c-c) is inclined and oblique with respect to the plane (PI) of the opening. The finished food product (7) is obtained by the filling and the cooking of the semi-processed product (1).

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.

Disclosed herein are methods for producing a snack comprising the steps of rolling out a material comprising of bread and heating the material until a moisture content of the material decreases to a predetermined moisture content that is less than an original moisture content of the material. The resulting product has a curled edge. The resulting product can be seasoned. Also disclosed are snacks produced from the methods herein and foods like a snack produced from the methods disclosed herein.

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.