Method and apparatus for producing products from a warm dough

Abstract

A method for producing products from warm dough is disclosed, the method comprising: producing (1) dough by means of cooking; dispensing (2) the dough into a first container (7) up to a predetermined level; while the dough is warm, inserting (3) a first shaping cutting die (8) provided with a plurality of tubular elements (9) in the shape of the products, e.g. balls, to be obtained, to fill each of the elements with dough; and rapid cooling (4), whereby the balls are formed, the balls being pushed out by means of a first ejector die (16) to simultaneously obtain a plurality of balls. Any remaining warm dough is emptied (2) into a second container (7') provided with a movable separator (18), which, after emptying, is moved until the dough reaches a predetermined level, and the previous steps are repeated.

Description

Technical Field

[0001] The present invention relates to a method and apparatus for producing products from warm dough, the purpose of which is to improve existing methods and apparatus for making products from warm dough to greatly improve the manufacturing of the products.

[0002] This invention can be used to produce any type of product obtained from warm dough, such as meatballs or fish dough. Background Technology

[0003] All current processes for producing meatballs, from the most traditional to the most automated, are based on the paradigm of dispensing, cutting, and shaping the meatballs while cooling. This means that once the dough or béchamel has cooled and settled, it is transformed into meatballs for later pasting, flouring, breading, or applying other coatings that may be needed.

[0004] In short, all production of meatballs must go through the following stages (this describes industrial production, but it can be applied to any type of production).

[0005] 1. Production will form the dough, seasoning sauce, or gravy that will serve as the base for subsequent takoyaki production. The dough is made using a paste cooker, hot mixer, or similar machine, and its size is adjusted according to the desired yield (ranging from a few liters to hundreds of liters). The ingredients that make up the finished dough are mixed and cooked in the paste cooker. At this point, three important factors must be considered:

[0006] a) Dough texture: The texture of the dough will depend primarily on the temperature and cooking time, the relationship between the amounts of fat (oil, butter, margarine, etc.), flour (wheat, corn, etc.), and liquid (milk, broth, water, etc.), as well as whether thickeners are included (and the amount of thickeners). Dough texture is a critical factor because it will have a decisive impact on the difficulty and quality of subsequent dough production, as well as the remaining sensory characteristics of the final product. A balance must be struck between the ideal texture for making tamagoyaki and the ideal texture for proper tamagoyaki production.

[0007] b) Sensory characteristics define the quality of the product itself and depend on the quality of the ingredients, how the ingredients are cooked, the quantity and quality of the ingredients, what the main ingredients that will define the flavor and type of the meatballs are (ham, chicken, shrimp and hake, mushrooms, cod, etc.), and whether or not flavoring additives are included (and the quantity of flavoring additives).

[0008] c) Microbiological index, which ultimately indicates whether a product is fit for consumption, regardless of its quality. A product can be fit for consumption with very low quality, or it can be unfit for consumption with very high quality (there are foods that may look and smell good, but may contain pathogens that make them unfit for consumption). However, contaminated food usually has poor sensory characteristics in some, several, or all of its aspects (color, smell, taste, etc.).

[0009] To avoid contamination of the dough, it is necessary to ensure that the ingredients are in perfect condition, that the temperature and / or cooking time are as high as possible within the requirements of the product being cooked, that hygiene measures are taken by the operator, and that hygiene measures are taken for all auxiliary materials required for the process, including, of course, the facility itself (including the environment).

[0010] Preservatives that cannot eliminate product contamination but can slow down the growth of product contamination can be used.

[0011] 2. Once the dough has finished cooking, it is removed from the paste cooker, usually manually using a lever integrated into the cooker, but this can also be done automatically. The dough, typically warm (above 70°C), is placed in a container and rapidly cooled. This cooling must ensure that the temperature of the dough at its midpoint drops below 10°C within two hours. This process is necessary to prevent excessive bacterial growth in the dough, as bacteria thrive most effectively between 10°C and 40°C. Therefore, the less time the dough spends within this temperature range, the less bacterial growth will occur, directly impacting product quality and durability.

[0012] This is why dough is usually distributed in several containers so that it can cool more quickly (the smaller the dough volume, the faster it cools).

[0013] The distribution using several containers doesn't need to be precise, but the dough volumes must be similar to ensure the dough cools as evenly as possible. Rapid cooling can damage the dough's texture, as excessive or sudden cooling can damage its structure, causing it to crack or become more brittle. If cracking occurs, making the balls becomes extremely difficult. This is why many manufacturers use thickeners or similar substances to avoid this problem at this stage.

[0014] Rapid cooling typically takes place in accelerators equipped with rails for hand-positioning trays, thus separating the trays from each other (for faster cooling and efficient heat evaporation from the dough). Alternatively, rapid cooling can be carried out in larger accelerators where trays are individually positioned on food rack trolleys that are fully inserted into the accelerator. The use of rapid cooling aisles is also known.

[0015] This rapid cooling process is also carried out by immersing the dough, which was previously sealed in a plastic bag, into a water tank at a controlled temperature, but this method is more common.

[0016] 3. Once the dough has cooled, place and store it in a temperature-controlled room to slow bacterial growth as much as possible. It is essential to ensure that this temperature is as low as possible without affecting the texture of the dough (too cold will make the dough brittle). This room must be thoroughly cleaned and maintained to prevent potential product contamination.

[0017] The resting phase of dough typically lasts a day and is crucial for maintaining its consistency and preventing cracking during the rest of the cooking process. Although this phase can be skipped when using thickeners, these ingredients can affect the quality of the product. This invention eliminates the need for a resting step and does not use thickeners.

[0018] 4. At this point, the dumpling itself is made. Various machines exist to facilitate this task, but all of them are based on the same steps:

[0019] a) The dough (once removed from the container where it rested) is tightly introduced into the filling machine. Pneumatic and hydraulic filling machines exist, in which the dough is introduced and pressed by hand. It must be considered that the filling machine must be well sterilized, and the operator must avoid any risk of contaminating the dough during their handling. Even so, the pressing of the dough and the time required for this still favor bacterial growth. More expensive, complex, and bulky vacuum filling machines also exist, which automate the process. Even in this case, the pressing inside the filling machine can still lead to dough contamination.

[0020] At the machine's outlet, a nozzle is installed through which the dough will exit at the desired width.

[0021] (b) The outlet nozzle of the filling machine must be integrated into the ball-forming and cutting machine. The dispensing function is performed by controlling the output of the pressed dough through the nozzle in the filling machine. This nozzle, together with the cutting at a specific frequency by the cutting machine (executed by a time or length sensor), provides the length of the piece, which, together with the width of the nozzle, provides the final shape of the ball. The outlet nozzle for the dough and the tube through which the dough reaches the cutting machine are areas where product residues remain, which can also be sources of contamination.

[0022] Pneumatic and hydraulic filling machines are typically integrated with cutting machines that accept only one or at most two exit nozzles. Vacuum filling machines are usually fitted with forming cutting machines that accept four, six, or eight exit nozzles simultaneously, thus increasing the production speed of the pellets. The cutting and forming of the pellets also provides an opportunity for bacterial growth.

[0023] c) Once the balls have formed, apply the desired coating (egg, flour, breadcrumbs, etc.) to them.

[0024] The methods and apparatus described above have the following disadvantages:

[0025] - The texture of the dough must be adapted to the specific characteristics of each of the ball filling, dispensing, and cutting machines currently on the market; not just any texture will do.

[0026] - To properly produce meatballs, the dough needs to be allowed to rest after rapid cooling. The resting time can vary, but is typically 24 hours, which significantly prolongs the process. It should be noted that this stage can be skipped; in this case, a thickener is required, but the disadvantage of thickeners is that they negatively impact product quality.

[0027] -Because the dough needs to rest and the process cannot be carried out continuously, this is conducive to the growth of bacteria and other pathogens (Listeria, Salmonella, etc.) during this period.

[0028] Using an intermediate chamber at a controlled temperature to allow the dough to rest increases the chance of cross-contamination (bacteria, fungi, and other pathogens present in the environment or on surfaces). Additionally, space is required to house the chamber, which also requires maintenance, consumes electricity, needs thorough cleaning, and requires HACCP (Hazard Analysis and Critical Control Points) compliance.

[0029] - A large number of pneumatic, hydraulic and / or vacuum type filling machines, as well as forming / dispensing / cutting machines, are required.

[0030] - Very frequent manipulation and / or handling of the dough. This increases product degradation, thus shortening product lifespan and original quality. It also promotes bacterial growth (thermophilic bacteria and other bacteria) and potential contamination (pathogens such as Escherichia coli, Staphylococcus aureus, etc.) due to operator contact.

[0031] - Machines need space, and they must also be able to accommodate facilities and other protocols.

[0032] - For the machine to operate, it must have electrical equipment (even three-phase), which requires electricity costs and energy consumption.

[0033] Purchasing and implementing the machinery requires a significant initial investment.

[0034] - There is uncertainty regarding the potential amortization in terms of correctly selecting the type of machine best suited for the different processes being performed (or that can be performed) and the current (and expected) output.

[0035] These machines are more prone to mechanical failures, which means that the disadvantages and costs must be considered in light of production stoppages and the maintenance costs for technicians.

[0036] - Components and materials require repair and replacement due to wear and tear, and need to be renewed at the end of their service life.

[0037] - They have an obligation to understand the operation and risks of the machine.

[0038] -The machinery poses a certain degree of danger to the operator.

[0039] - The machine is difficult to clean. It has hard-to-reach areas, other areas that cannot be wetted, and moving parts with recesses that obstruct cleaning. Generally, given the importance of cleaning, it is a very time-consuming and tedious task because these are common areas of contamination.

[0040] As a cold-working process, the distribution, cutting, and shaping of the meatballs must always be linear. This means that only one meatball can come out at a time (one after another) for each outlet of the machine. Most current machines have a single outlet, although the largest and most automated machines can have up to eight outlets, so in either case, meatball production is not optimized relative to the present invention.

[0041] - The final product obtained often differs significantly from the expected standard result. The final product can be altered by any minor modifications during production, rapid cooling and / or settling of the product, and any changes in mechanical operation.

[0042] - Product residues and losses may occur during the process.

[0043] - The machines generate noise and noise pollution, and require operators to wear specific protective helmets for each machine they are using.

[0044] Assembling and disassembling the machine takes time for proper cleaning, which carries the risk of bacteria presence.

[0045] - All processes are industrialized, therefore they are not suitable for small-scale production or home use. Summary of the Invention

[0046] To achieve the objectives of the present invention and overcome the previously mentioned disadvantages, the present invention provides a method for producing a product from warm dough, the method beginning in the dough production stage by distributing warm dough into a first container up to a predetermined level corresponding to the height of the product to be obtained. The invention is novel because a first forming and cutting die, configured with a plurality of tubular units shaped to resemble a model of the product to be obtained, is then inserted into the first container containing the warm dough, such that each tubular unit is simultaneously filled with dough. The assembly from the previous stage is then subjected to rapid cooling, and the first forming and cutting die is removed from the first container, with dough placed inside the tubular units to establish the shape of the product to be obtained. An extension of a first ejector die is then tightly inserted into the unit of the first forming and cutting die, such that each product formed in the unit is ejected.

[0047] Therefore, the described process performs distribution and cutting while the dough is warm and product shaping while the dough is cooling, thus avoiding the requirement for a resting stage as is typically required, thereby greatly simplifying both the method and the dumpling-making apparatus.

[0048] The stage of filling the first container to a predetermined level can be performed by using markers or stops established in the first container, by weighing the first container containing the dough, or by computer-controlled automatic filling.

[0049] All the produced dough is divided into a first container, and all the dough is processed in the manner described. If the volume of the remaining dough is insufficient to fill the first container to a predetermined level, the method envisions a stage in which the warm remaining dough is distributed into a second container equipped with a movable separator configured to move until the remaining dough in the second container reaches the same predetermined level as in the first container. The remaining process is repeated, but with the difference that, in this case, a second forming and cutting mold, provided with multiple tubular units, is inserted into the second container containing the warm dough. This second forming and cutting mold is equivalent to the first forming and cutting mold but is adapted to accommodate the movable separator at the position where the dough reaches the predetermined level. For this purpose, as described below, the second forming and cutting mold includes a series of slots into which the separator is inserted. The difference is that a second ejector mold with a configuration suitable for the second forming and cutting mold must be used to obtain the same product model as the first container.

[0050] In any case, once the product is formed, the ball-sticking-breading stage is performed.

[0051] Additionally, the present invention relates to an apparatus for producing a product from warm dough, the apparatus comprising a first container configured to contain warm dough for the product to be obtained up to a predetermined level corresponding to the height of the product to be obtained. The apparatus further comprises a first forming and cutting die comprising a plurality of tubular units shaped like a model of the product to be obtained, and a first ejector die having a plurality of extensions configured to be tightly inserted into the units of the first container.

[0052] In a preferred embodiment, the plurality of tubular units of the first forming and cutting die are arranged adjacent to each other to form rows and columns, but the plurality of tubular units may have any other distribution.

[0053] As indicated in the method, the apparatus envisions the use of a second container configured to dispense excess warm dough of the product, the volume of which is insufficient to fill the first container to a predetermined level. In this case, at least one sidewall of the second container includes markings on its inner side. Furthermore, the second container is provided with a movable separator configured to fit inside the second container and allow excess warm dough to move to a selected position where the separator is positioned corresponding to one of the markings, and the dough reaches a predetermined level corresponding to the desired product model. In this case, it is necessary to use a second forming and cutting die having multiple tubular units shaped like the desired product model and aligned to form rows and columns equivalent to the first forming and cutting die, enabling the insertion of multiple tubular units into the warm dough of the second container. A key feature is that slots are included between each row or column of the units to allow the separator to be received in the slots corresponding to the selected positions. These grooves determine that the spacing between the tubular units is greater than the spacing of the first mold, which is why a second ejector mold with multiple extensions is needed, the extensions being adapted to be tightly introduced into the units of the second forming and cutting mold.

[0054] In order to utilize all the dough produced, it is conceivable that the external dimensions of the first forming and cutting mold and the second forming and cutting mold are matched with the internal dimensions of the first container and the second container, respectively.

[0055] In addition, to facilitate the operation of the first and second containers, the first forming and cutting mold and the second forming and cutting mold, as well as the first ejector mold and the second ejector mold, have been provided with laterally protruding handles.

[0056] It is also conceivable that the apparatus includes a support for a first forming and cutting die and a second forming and cutting die. In a preferred embodiment, the support includes a frame supported by support legs, such that the first forming and cutting die or the second forming and cutting die can be inserted into the frame, thereby facilitating the entire operation of the previously described method.

[0057] Both the first and second containers are provided with recesses, and the handles of the first and second forming and cutting dies are respectively accommodated in the recesses when inserted to provide a compact configuration.

[0058] It is conceivable that the first container and the second container can be stacked, and for this purpose, the first container and the second container are provided with conventional stacking corners.

[0059] In short, the methods and apparatus described in this invention offer the following advantages over the prior art:

[0060] They provide a warm distribution and cutting process for the product, allowing for cold forming, all without the need for dough resting. This significantly reduces production time while allowing for large-volume production simultaneously, resulting in an exponential increase in output compared to any current machine. They also allow for the creation of any type of dough texture. Furthermore, they avoid the use of thickeners that negatively impact product quality.

[0061] - They allow the whole process to be carried out continuously because the dough does not need to rest.

[0062] - They do not require an intermediate chamber.

[0063] - They allow the device to be operated without the need to use any type of machine.

[0064] - No manipulation and / or handling of the dough is required.

[0065] - No extra space is needed.

[0066] - No electricity required.

[0067] - They have significantly lower acquisition and implementation costs. Furthermore, amortization can be ensured by considering only the energy consumption of the machine itself and the savings in energy consumption of the intermediate room and facilities (due to the faster process).

[0068] -Given that it requires no maintenance and wear is minimal, mechanical failure is impossible, and therefore its service life is virtually unlimited.

[0069] - No prior knowledge is required to use this method and apparatus.

[0070] - The device is risk-free and can be cleaned in a dishwasher.

[0071] - The final result always meets the standards.

[0072] - Minimize product loss and product residue.

[0073] - It does not produce noise.

[0074] - No assembly required.

[0075] They are ideal for small-scale production and / or home settings. They also represent a significant improvement over current methods for producing homemade meatballs.

[0076] In short, the present invention provides methods and apparatus for slowing down and obsolescence all existing machines on the market, including the most modern and powerful ones. Attached Figure Description

[0077] To complete this specification and for the purpose of making the features of the invention more readily understood, this specification is accompanied by a set of drawings that form an integral part of this specification. These drawings illustrate, by way of illustration and not limitation, the following:

[0078] Figure 1 A schematic diagram of the stages constituting the process of the present invention is shown.

[0079] Figure 2 An exploded perspective view of different components of the device according to an embodiment of the present invention is shown.

[0080] Figure 3 An exploded perspective view of the components of the device in an embodiment where there is excess dumpling dough is shown.

[0081] Figure 4 A perspective view is shown of a support used to hold the components shown in the previous figures during the production of meatballs.

[0082] Figure 5 It shows along Figure 2 The cross section is taken from the longitudinal axis of the first forming and cutting die presented in the figure.

[0083] Figure 6 It shows along Figure 3 The cross-section is taken from the longitudinal axis of the second forming and cutting die presented in the figure.

[0084] Figure 7 It shows along Figure 2 The cross section taken from the longitudinal axis of the first ejector mold.

[0085] Figure 8 It shows along Figure 3 The cross section taken from the longitudinal axis of the second ejector mold. Detailed Implementation

[0086] Below, with the aid of the previously mentioned figures, the apparatus and the method of the present invention for producing a product, in this example, meatballs, from warm dough are described, the method comprising the following stages ( Figure 1 ):

[0087] 1. Under the same conditions as currently, dough is produced by means of cooking (1), but unlike the current method, the advantage in this case is that it allows the production of dough with a desired texture, since the present invention is applicable to any type of dough texture. This is possible due to the remaining stages and apparatus used, which are described below.

[0088] 2. Then, the warm dough from the paste cooker, hot kneading machine or similar equipment is dispensed (2) into the first container (7). Figure 2 In the process, the dough is filled until it reaches a predetermined level, which in this embodiment corresponds to the height or length of the desired dumpling model. Control of filling to this level can be achieved manually or automatically by controlling the weight of the dough, placing the first container on a floor scale, dispensing the dough until it reaches the level marked in the first container, or, in the case of fully automated dispensing, by programming. For ease of handling, the first container is provided with a handle (13).

[0089] 3. Once the warm dough has been dispensed into the first containers (7), a first forming and cutting die (8) is inserted (3) into each of the first containers. The first forming and cutting die (8) comprises a plurality of tubular units (9) configured to form the shape of the desired dumpling model, which in this example is a cylindrical shape, and these tubular units are arranged in rows and columns such that they fit tightly inside the first containers (7). In this way, there is no dough residue on the sides, and all the dough remains inside the tubular units (9) of the first forming and cutting die (8), thus obtaining the desired dumpling shape without product loss. The thickness of the selected dumpling is established by the cross-section of the tubular unit (9), and the height is established by the filling level of the dough in the first containers. For the convenience of this stage, the first forming and cutting die (8) is equipped with a handle (13) that fits into a slot (14) provided in the first containers (7).

[0090] 4. Then, rapid cooling (4) is applied to the assembly of the previous stages consisting of the dough now forming a single operating unit, the first container (7), and the first forming and cutting mold (8). This cooling is done without having to let the dough rest, which greatly shortens the production process by means of the present invention. Cooling is carried out routinely, and is performed according to standard for 2 hours, keeping the interior of the dough below about 10°C, which may vary according to existing regulations. It is important to mention at this point that there is no need to worry about the possibility that rapid and / or overcooling by the apparatus used for this purpose (rapid cooler, rapid cooling channel, etc.) may cause the dough to crack or become brittle, because the shape of the ball has already been obtained, and therefore, any texture can be obtained in stage (1) according to instructions.

[0091] 5. Once the dough has cooled, the first forming and cutting mold (8) is removed from the inside of the first container (7) by means of the handle (13) of the first forming and cutting mold (8), thereby cleaning the inside of the first container and leaving no dough inside. Then, the first forming and cutting mold (8) is placed on the support (10) and the area where the balls will be placed, for example, directly on a bread maker, to continue the process. To facilitate this operation, the support (10) includes a frame (11) with legs (12) as a worktable, into which the first forming and cutting mold is inserted. The first forming and cutting mold is equipped with a handle (13) that rests against the frame and facilitates its operation.

[0092] Therefore, in this invention, the dough does not need to be rested as in the prior art, thus eliminating the need for an intermediate chamber to rest the dough, allowing the entire process to proceed linearly without interruption due to the need for dough rest. Furthermore, these features of the invention prevent any cross-contamination or bacterial growth.

[0093] 6. Then the extension (15) of the first ejector mold (16) is tightly inserted (6) into the tubular unit (9) of the first forming and cutting mold (8), so that the pellet is pushed downward and leaves through the lower part of the tubular unit (9).

[0094] Given the presence of multiple tubular units (9), multiple pellets are obtained simultaneously in this stage, which can be hundreds of pellets depending on their thickness. This differs from the prior art, which performs this function in one or two outlet nozzles of the filling machine's outlet nozzles, and in larger cases, up to eight outlet nozzles simultaneously. Therefore, the present invention produces pellets very quickly, thereby significantly increasing pellet yield, and effectively leaves no time for bacterial growth.

[0095] Therefore, the described method and apparatus avoid direct contact between the operator and the dough, thus preventing any type of product contamination resulting from direct contact between the operator and the dough.

[0096] At the end of stage (2), that is, after filling the first container (7), there is a certain amount of leftover dough. The volume of the leftover dough is insufficient to fill the first container (7) to the predetermined level. In this case, it is conceivable to use the second container (7'). Figure 3 The remaining dough is then distributed into the second container (7'), which has the same configuration as the first container (7), except that the second container (7') includes a series of markings (17) arranged facing each other on two of its facing sidewalls. These markings are intended to indicate different positions to be positioned by a separator (18), which is fitted inside the second container (7') between the sidewalls, such that the separator (18) is configured to allow the remaining dough distributed in the second container (7') to move to a position where the separator (18) is aligned with one of the markings (17) and the dough reaches the same predetermined level as in the first container (7). This position allows the insertion of the second forming and cutting die (8') into the second container to perform stage (3) as described below.

[0097] Therefore, the configuration of the second forming and cutting mold (8') is the same as that of the first forming and cutting mold (8), but the difference is that the second forming and cutting mold (8') is provided with a groove (19). When the second forming and cutting mold (8') is inserted (3) into the second container (7'), the groove (19) is aligned with the mark (17), such that one of the slots in the groove (19) is inserted into the separator (18), thus obtaining the same ball pattern as the first container (7). Therefore, any remaining final dough that does not fit the size of the first container, regardless of quantity, is used, thereby minimizing product loss as much as possible.

[0098] Then, as the dough in the first container (7) cools rapidly, the remaining dough allocated to the second container (7') is cooled, and the second forming and cutting mold is removed (5) to perform stage (6), which is accomplished by means of a second ejector mold (16') which is the same as the first ejector mold (16) but adapted to be able to be tightly inserted into the second forming and cutting mold (8').

[0099] The described method is very easy and convenient to perform manually, but it can obviously also be mechanized and / or automated if preferred.

[0100] Finally, perform any of the stages that are routinely performed after the shape of the balls is obtained, such as the pasting-breading stage and the subsequent packaging stage for distribution and sale.

[0101] It is envisioned that the containers can be stacked, and therefore on the bottom surface of the base of the container and near the corner, the container has been configured to have a stacking corner, which is not shown as a conventional type, such as a corner consisting of two corner segments provided with protrusions parallel to two adjacent sides of the container.

Claims

1. A method for producing a product from warm dough, the method comprising producing the dough by means of cooking (1), distributing (2) the dough into a first container (7) up to a predetermined level corresponding to the size of the product to be obtained, characterized in that, The method further includes: - A first forming and cutting die (8) having a plurality of tubular units (9) having the shape of a model of the product to be obtained is inserted (3) into the first container (7) having the warm dough, so as to simultaneously fill each of the tubular units (9) with the dough. - Rapid cooling (4) is applied to the assembly of the previous stages formed by the dough, the first container (7) and the first forming and cutting mold (8). - Take (5) the first forming and cutting mold (8) out of the first container (7). - The extension (15) of the first ejector mold (16) is tightly inserted (6) into the tubular unit (9) of the first forming and cutting mold (8) to eject each product formed in each tubular unit (9) to the outside.

2. The method according to claim 1, wherein, The dispensing (2) stage for filling the first container (7) to a previously established level is selected from among the following: filling according to a mark established in the first container (7), filling by weighing the first container (7) containing the dough, and automatic filling by computer programming.

3. The method according to claim 1, wherein if the volume of the remaining dough is insufficient to fill the first container (7) to the predetermined level, the method comprises: - The warm remaining dough is distributed (2) into a second container (7') equipped with a movable separator (18). - Move the movable separator (18) until the remaining dough reaches the predetermined level. - Insert (3) a second forming and cutting mold (8') into the second container (7') containing the warm remaining dough. The second forming and cutting mold (8') is configured to insert into the movable separator (18) and is provided with a plurality of tubular units (9') having the shape of the product to be obtained, so that each tubular unit of the second forming and cutting mold is simultaneously filled with the remaining dough. - Rapid cooling (4) is applied to the assembly of the previous stage formed by the remaining dough, the second container (7') and the second forming and cutting mold (8'). - Remove (5) the second forming and cutting mold from the second container (7'). - The extension (15') of the second ejector mold (16') is tightly inserted (6) into the tubular unit (9') of the second forming and cutting mold (8') to eject each product formed in the tubular unit (9') to the outside to obtain the same product model as the first container.

4. The method of claim 3, comprising a pasting-crusting stage for the product ejected and formed in each of the tubular units of the first forming and cutting mold and the second forming and cutting mold, and a packaging stage for the product.

5. The method according to claim 4, wherein, The product to be obtained is meatballs.

6. An apparatus for producing products from warm dough, characterized in that, The device includes: - A first container (7), configured to hold the warm dough of the product to be obtained up to a predetermined level corresponding to the height of the product to be obtained. - A first forming and cutting die (8), the first forming and cutting die (8) comprising a plurality of tubular units (9) in the shape of a model of the product to be obtained. - A first ejector mold (16) comprising a plurality of extensions (15) configured to be tightly inserted into the tubular units (9) of the first container (7), wherein the plurality of tubular units (9) of the first forming and cutting mold (8) and the plurality of extensions of the first ejector mold (16) are arranged adjacent to each other to form rows and columns. - A second container (7') configured to dispense the remaining warm dough of the product to be obtained, the volume of which is insufficient to fill the first container (7) up to the predetermined level, the second container (7') including a mark (17) for indicating position on the inside of at least one of the sidewalls of the second container. - A separator (18), configured to fit inside the second container (7'), and to move the remaining warm dough to a selected position in which the separator is positioned corresponding to one of the markings, and the remaining warm dough reaches the same predetermined level as the first container (7), the predetermined level corresponding to the product model to be obtained. - A second forming and cutting die (8') comprising a plurality of tubular units (9') shaped to resemble the desired product model and aligned to form rows and columns for insertion into the remaining warm dough in the second container, wherein, between each row or column of the tubular units of the second forming and cutting die (8'), the second forming and cutting die (8') includes slots (19) to allow the separator to be inserted into the slots corresponding to the selected positions, and - A second ejector mold (16') includes a plurality of extensions (15') configured to be tightly inserted into the tubular unit (9') of the second forming and cutting mold (8').

7. The apparatus according to claim 6, wherein, The first container and the second container, the first forming and cutting mold and the second forming and cutting mold (8'), and the first ejector mold and the second ejector mold (16') include a laterally protruding handle (13).

8. The apparatus according to claim 6 or claim 7, wherein, The external dimensions of the first forming and cutting mold (8) and the second forming and cutting mold (8') are matched with the internal dimensions of the first container (7) and the second container (7'), respectively.

9. The apparatus according to claim 6 or claim 7, wherein, The first container (7) and the second container (7') include stacked corners.

10. The apparatus according to claim 6 or claim 7, comprising a support (10) for selecting an element between the first forming and cutting die (8) and the second forming and cutting die (8').

11. The apparatus according to claim 10, wherein, The support member (10) includes a frame (11) supported by legs (12), into which a selected element between the first forming and cutting die (8) and the second forming and cutting die (8') is inserted.

12. The apparatus according to claim 7, wherein, The first container and the second container include recesses (14) for receiving the handles (13) of the first forming and cutting mold (8) and the second forming and cutting mold (8').

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