Ten baking manufacturers and suppliers receive patents for newly created equipment, designs and processes.
This equipment for producing filled baked goods includes baking presses that open and close and move from a feeding device through an oven to a removal device on a continuous conveyor, which circulates in the longitudinal direction of the oven. The baking press has an axis with lower and upper moulds moving between open and closed positions.
US Patent No. 10,357,039 (July 23, 2019), A. Reinhart et al., assigned to Haas Food Equipment GmbH, Vienna.
This process is for baked product such as a flour- or starch-based wafer that is separated into two parts during production. The second region comprises a component for shaping such as polyol in an amount of 0.5% to 15% of weight by the total weight of the flour or starch used. The auxiliary component decreases the breakage of the crispy product.
US Patent No. 10,357,040 (July 23, 2019), W. Yang et al., assigned to Intercontinental Great Brands, L.L.C., East Hanover, N.J.
Incorporating at least one cookie and filling, this method for producing a layered cookie contains 10% to 25% weight of fat and 15% to 40% weight of sugar. The dough is made of flour, fat, sugar and water moulded into the shape of a cookie. It is baked and assembled with a filling to form a layered product.
US Patent No. 10,357,041 (July 23, 2019), L. Lanvin et al., assigned to Generale Biscuit, Rungis, France.
This implement smooths icing on the top and sides of a cake, creating a planar surface. It includes a base, vertical arm with a side smoother on its interior and a top smoother. Both are connected to move together while maintaining an angle.
US Patent No. 10,357,045 (July 23, 2019), A. Novelli, Foster City, Calif.
A design for a round sandwich with sealed, curvy edges is shown in this patent.
US Patent No. D854,780 (July 30, 2019), J. Jindra and K. Marcinowski, assigned to The J.M. Smucker Co., Orrville, Ohio.
For transferring dough pieces from one processing station to another, particularly from a portioning to a kneading device, this system has a rotating dropping roller and scraper. The roller releases dough pieces from the first station, and the scraper supports the dough being released. An oiling device applies the liquid onto the roller for less adhesion.
US Patent No. 10,362,790 (July 30, 2019), A. Meier and R. Breimann, assigned to Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl, Germany.
This patent shows the design of a poppable grain-based snack with a fruit filling.
US Patent No. D855,280 (Aug. 6, 2019), D. Hughes et al., assigned to Hello Delicious Brands, L.L.C., Northbrook, Ill.
For rolling tri-dimensional shapes of various doughs to be baked or fried, this lamination machine has a horizontal conveyor belt. Dough is conveyed in a first direction at a first velocity toward the start roller belt. A second support structure rolls the product at a second velocity in a second direction. A rolling belt on an inclined plane finishes the process.
US Patent No. 10,368,550 (Aug. 6, 2019), A. Caradis et al., assigned to Heat and Control, Inc., Hayward, Calif.
This system cuts a sheet of frozen pizza into individual pieces for packaging. In the first step, two end pieces are broken off by a first mechanism. A second mechanism downstream breaks off two additional end pieces. In some embodiments, the mechanisms have multiple holding and camming wheels rotatably mounted on a common-driven axle.
US Patent No. 10,368,551 (Aug. 6, 2019), R. Erickson et al., assigned to General Mills, Inc., Minneapolis.
During the production of baked snacks, a glaze with sugar reduced by an amount greater than 16.5% and a viscosity between 170 and 650 centipoise can be applied to the uncooked dough. The coating should also have a pH between 1.7 and 3.3 and will maintain its form as a liquid at room temperature. When covered and baked, the snack should have at least 5% of a smooth glaze.
US Patent No. 10,368,562 (Aug. 6, 2019), C. Argumedo et al., assigned to the Quaker Oats Co., Chicago