To bake crisp and brittle products, this oven uses a continuous chain of baking tongs that open and close and can be locked when closed. The chain circulates in the baking oven, and the tongs comprise baking moulds for shaping products. A rotary support removes the baked dough from the open tongs in the delivery station.

US Patent No. 9,854,812 (Jan. 2, 2018), J. Haas et al., assigned to Haas Food Equipment Gmbh, Vienna.

Apportioned dough formed into a circle with an open center is included in the design.

US Patent No. D805,727 (Dec. 26, 2017), M. Kemper, Louisville, KY.

To make flatbread, this kneading technology, which is located in a processor, creates a single dough ball with optimal stickiness and elasticity. In one part of the system, the mechanism has a kneading container, blade assembly and base; in another, the kneading container has an open-bottom face, and the base has a textured surface.

US Patent No. 9,848,608 (Dec. 26, 2017), P. Israni et al., assigned to Zimplistic Pte. Ltd., Singapore.

This sweetener can be used in baked foods to replace sucrose by maintaining its characteristics such as taste, texture and certain functional properties while providing a lower- or zero-calorie option. It includes allulose and at least one mogroside for a more desirable temporal profile and improved mouthfeel.

US Patent No. 9,854,827 (Jan. 2, 2018), R. Woodyer et al., assigned to Tate & Lyle Ingredients Americas, LLC, Hoffman Estates, IL.

This device includes a pair of opposed forming plates that rounds the bread dough and creates a force that degases the dough. The rounder further includes an element that pushes down the dough pieces to vertically move them between the shaping plates; the element also raises when the shaping plates approach each other.

US Patent No. 9,854,814 (Jan. 2, 2018), M. Morikawa et al., assigned to Rheon Automatic Machinery Co., Tochigo, Japan.

A method for flat icings such as the glaze on donuts, this composition comprises a gum system with gum arabic, carboxymethylcellulose and the option of gellan gum. The icings are usually applied after the product has been baked and set within 15 minutes at ambient temperature.

US Patent No. 9,854,819 (Jan. 2, 2018), E. DeJesus-Gaite, assigned to Rich Products Corp., Buffalo, NY.

Dough products can be leavened through chemical systems that include acidic and encapsulated basic chemical leavening agents. To improve dough stability and reduce the cost of freezing batter, this composition is refrigerated in a low-pressure package that has a carbon dioxide atmosphere.

US Patent No. 9,848,609 (Dec. 26, 2017), D. Domingues, assigned to General Mills, Inc., Minneapolis.

This appliance has an upper and lower heated surface for making flatbread. It does not require flipping the dough product while cooking and eliminates an irregular temperature.

US Patent No. 9,848,607 (Dec. 26, 2017), P. Israni et al., assigned to Zimplistic Pte. Ltd., Singapore.

This rotor for dough kneading machines has a flat base with multiple arms and pivotally mounted mixing paddles that can move between a first and second operating position. When the rotor is mounted in a kneading machine, its paddles are close to the bottom of the container in the second operating position to separate the dough.

US Patent No. 9,854,813 (Jan. 2, 2018), A. Chiaramello, assigned to Artech S.r.l., Cuneo, Italy.

This patent illustrates the design of a loaf pastry with two open circles on its surface.

US Patent No. D806,350 (Jan. 2, 2018), A. Lecointe and L. Bisson, Malesherbes, France.