132results about "Dough strip twisting machines" patented technology

The present invention relates to a flexible laminate of films of thermoplastic polymer material mainly for applications in which relatively high yield strength and ultimate tensile strength is required, and a method and apparatus for its manufacture. The laminate comprises a monofilm formed or multifilm-formed ply (A) and another monofilm-formed or multifilm formed ply (B) both mainly consisting of orientable thermoplastic polymer material, in which A has a fluted configuration and B on a first side is adhesively bonded in bonding zones to the crests on a first side of A, in which B also has a fluted configuration, the flute direction of B forming an angle from generally about 30° up to and including 90° to the flute direction of A and the said bonding zones being on the crests of the first side of B to produce spot bonding with the crests on the first side of A, the wavelengths of the flutes in A and/or B are no longer than 5 mm, and the wavelengths of the flutes in both A and B are less than 10 mm.

Corrugated cardboard plates are made by laminating and bonding corrugated cardboards 1, each including a corrugated sheet 1a and at least one liner sheet 1b bonded to the corrugated sheet 1a, to provide a corrugated cardboard laminate 5, which is in turn cut along a plurality of cutting lines b lying perpendicular to a direction parallel to ridge lines a of the corrugated sheet 1a to provide a plurality of corrugated blocks 7. The corrugated blocks 7 are then arrayed in a line to provide an elongated flat corrugated plank 9 in which the top face of one of the corrugated blocks 7 is bonded to the bottom face of the next adjoining corrugated block 7. At least one backing sheet 11a or 11b, made of paper, to one of opposite surfaces of the elongated flat corrugated plank 9 and is subsequently cut into a plurality of corrugated cardboard plates 14 of a predetermined size. In this way, the corrugated cardboard plates 14 or 90 can be obtained at a reduced cost, each of the plates 14 or 90 having an excellent heat insulation, a sound insulation and being lightweight and robust.

The leading edge of a sheet of dough product impacts an impacting feature and causes the leading edge to roll over onto itself thereby initiating a roll. Engagement enhancement is utilized to increased to increase the ability of the sheet of dough product to resist sliding upon impacting the impacting feature. This provides a tighter rolled dough product having a consistent size and shape. Thus, in accordance with one specific aspect of the present invention, rolled dough products for subsequent packaging into containers may be formed that have a repeatable size and shape. By providing rolled dough products having a repeatable size and shape a more efficient and economical process results. This is because the size and shape of the rolled dough product is controlled with respect to the size of the container.

A continuous thermoplastic wire is heated and fed into a coil forming apparatus having a rotative drum holding an injection nozzle so that it registers with and be linked in a common rotative movement to a threaded mandrel also supported by the drum. The wire discharged by the nozzle slidably engages the threads of the mandrel into a helical pattern, the mandrel being radially and coaxially surrounded by a cooled sleeve. The wire will thus solidify along the helical thread of the mandrel, to form a continuous plastic coil being discharged at the downstream extremity of the mandrel and sleeve assembly. Due to the fact that the drum, mandrel and nozzle all rotate in a common rotative movement, it is possible to select the direction and speed of rotation of the three last-mentioned elements so that the coil being discharged have an ouput discharge translational speed, while being exempt of any absolute rotational movement about its longitudinal axis.

The present invention provides a food product comprising one or more plastic food substrates formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix. The invention also provides a method and apparatus for making such a helical food product.

Provided is a cooked rice mold apparatus that can easily adjust the supply amount of sushi rice. The roller spacing of a top rolling roller pair 31 arranged on the exit side of a hopper 2 of a rolling section 4 is variable.

An apparatus includes several bending units for forming a singly-bent or doubly-folded edge rim around the perimeter of a molded component, e.g. a laminated contoured interior trim component for a motor vehicle. Each bending unit includes an electrically heatable cutting or impressing tool, and a bending tool. A workpiece holder clamps the component into a forming mold. The heated impressing tool melts and presses one or two grooves forming weakened zones and corresponding bending lines in the edge rim of the component. The bending tool then presses and bends the edge rim flange back along the bending line. Optionally, the bending tool additionally bends the free edge flange portion down along the second bending line to form the doubly-folded rim. The portions of the rim folded against each other are melt-bonded together and then cooled to permanently fix the bonded and folded configuration of the rim.

For producing coiled bakery products comprising two strands each made of an outer and an inner doughy substance, a nozzle arrangement (12) comprises two inner nozzles (14, 16), which are each surrounded by an outer nozzle (18, 20), wherein all of the nozzles (14, 16, 18, 20) are rotatable about a common axis of rotation (148).

The invention relates to a double strand stuffing wrapped fried dough twist machine, which comprises a hydraulic four-cylinder full automatic feeding and shaping mechanism, adopts PLC program-controller to realize full-automatic circular continuous production. In the mechanism, the motor drives the oil pump which promote the hydraulic cylinder piston to drive the two dough cylinders and the two stuffing cylinders of the hydraulic four-cylinder feeding mechanism to operate alternatively. The two single strand screw shaping heads in the shaping mechanism rotates under the effect of the revolving chain wheel driving and the ring gear, to make the extruded a plurality of flour strips and a stuffing strip into two single strand screws with the flour strips round the stuffing strip; the revolving of the shaping mechanism drive the two single screws to enwind with each other into a complex screw; when the complex screw is conveyed to the cutting tool position by a conveyor belt, the rotating cutting tool cuts it into dough twists blank, and moves it forward; then the conveyor belt conveys the cut dough twist blanks into a fryer for frying to obtain the product which is same as the fried dough twist made by Tianjin traditional handwork method. The invention achieves the advantages of reasonable structure, energy saving, high efficiency and sanitary, and can make the fried dough twists with standard good appearance.

The invention provides a method for making fried dough twist, which comprises steps of mixing allume 0.01-0.1 part, white sugar 2-4 parts, eggs 5-12 parts, flour 90-110 parts and salad oil 5-12 parts, charging cold water and diluting, adding in stuffing and placing into cooking oil pot, frying three times at oil temperature of 100-170 deg C and taking out.

An apparatus for transporting a dough sheet is provided. It has a centering apparatus for aligning the center of a dough sheet that is being fed with the center of the transporting apparatus. The centering apparatus includes a supporting member to support the dough sheet, sensors located at the supporting member to sense the side edges of the dough sheet, and an apparatus for shifting the dough sheet right or left relative to the transporting direction based on the results of the detection by the sensors.

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.

The invention relates to a stuffed Chinese doughnut low in GI value, namely a low-glycemic index stuffed Chinese doughnut. The stuffed Chinese doughnut comprises Chinese doughnut noodles, sesame strips and stuffing, wherein the sum of the mass of Chinese doughnut noodles and the mass of sesame strips to the mass of stuffing is 12 to 1-8.5. Wheatmeal is replaced with soybean meal low in GI value, saccharose is not added, and isomaltitol and stevioside in appropriate proportion are added. The stuffed Chinese doughnut prepared with the method belongs to low-GI food with a GI value of 49. It is guaranteed that diabetics do not eat saccharose, the hidden worry that GI value might increase due to amylolysis of flour can be effectively relieved, and dual insurance is provided for inhibiting blood glucose increase. The method for preparing the stuffed Chinese doughnut enables the characteristics of traditional Chinese doughnuts of being sweet, crisp and capable of staying crisp after being stored for a long time to be reserved, the stuffed Chinese doughnut is suitable for diabetics and people who have the requirement for a low-GI-value diet and value nutrition and health, the range of users of the stuffed Chinese doughnut is enlarged, and the stuffed Chinese doughnut is the pioneer in sugar alcohol food technology improvement in China.

The invention discloses a sub-cylinder type rotary cylinder static pressure fried dough twist making machine and relates to a food processing machine which can solve the problems of dough leakage and heating of the conventional fried dough twist making machine. The sub-cylinder type rotary cylinder static pressure fried dough twist making machine disclosed by the invention is characterized in that a rotary connecting disc of a dough pressing and shaping device is connected with a push rod of an oil cylinder through a bearing, a rotary dough pressing sheet is connected with a connecting support rod of the rotary connecting disc through the bearing, a rotary dough cylinder is fixed in a rotary cylinder through a pressure bearing, the rotary cylinder is fixed on a platform through the bearing, a shaping mold sheet is arranged at the lower end of the rotary dough cylinder, the lower part of the rotary dough cylinder is connected with an external gear, the external gear is meshed with an internal gear disc, the internal gear disc is fixed on a frame, a fried dough twist synthesis bucket is arranged below the internal gear disc, and the rotary cylinder is directly driven by a hydraulic motor. The sub-cylinder type rotary cylinder static pressure fried dough twist making machine disclosed by the invention has the advantages that failure rate is reduced during operation of a mechanism, heating generated by relative motion is prevented from damaging the internal structure of a fermented dough and the quality of fried dough twists is improved.