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    SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS
    2.
    发明申请
    SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS 审中-公开
    用于生产小麦产品的系统和方法

    公开(公告)号：US20150056335A1

    公开(公告)日：2015-02-26

    申请号：US13974256

    申请日：2013-08-23

    申请人： Elwha LLC

    发明人： SAMUEL J. FAHEY-BURKE ,  NATHAN P. MYHRVOLD ,  HUAN LARISSA ZHOU

    IPC分类号： A21D13/00 ,  A21D8/06 ,  A21C11/16

    CPC分类号： A21D8/06 ,  A21C9/04 ,  A21C11/163 ,  A21D13/11 ,  A21D13/37 ,  A21D13/41

    摘要： An improved system and method to produce a bread product is disclosed. Bread products that produced with the system and method are also disclosed. The bread products are intended for commercial manufacture with high volume and efficiency. The system and method produce bread products from multiple dough components; one dough component provides an interior core; another dough product provides an exterior layer. When the bread product is baked, a multi-component bread product is formed where the crumb is provided by the dough component of the interior core and the crust is provided by exterior surface of the dough component of the exterior layer. Any of a wide variety of types and forms and shapes and sizes and etc. of bread products may be produced. The system and method may be performed using any of a wide variety of production techniques. Each dough component may be formulated (and may include an improver) to facilitate the operation of the system and method and to provide a tasteful and appealing bread product.

    摘要翻译： 公开了一种用于生产面包产品的改进的系统和方法。 还披露了用该系统和方法生产的面包产品。 面包产品用于商业制造，具有高容量和高效率。 该系统和方法从多个面团部件生产面包产品; 一个面团部件提供内部芯部; 另一个面团产品提供外部层。 当面包产品被烘烤时，形成多组分面包产品，其中面包屑由内芯的面团部件提供，并且外壳由外层的面团部件的外表面提供。 可以生产面包产品的各种类型和形式，形状和尺寸等的任何一种。 可以使用各种各样的生产技术中的任何一种进行系统和方法。 每个面团组分可以配制（并且可以包括改进剂）以促进系统和方法的操作并且提供有味且吸引人的面包产品。

    SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS
    4.
    发明申请
    SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS 审中-公开
    用于生产小麦产品的系统和方法

    公开(公告)号：US20150056337A1

    公开(公告)日：2015-02-26

    申请号：US13974270

    申请日：2013-08-23

    申请人： Elwha LLC

    发明人： SAMUEL J. FAHEY-BURKE ,  NATHAN P. MYHRVOLD ,  HUAN LARISSA ZHOU

    IPC分类号： A21D10/00 ,  A21C11/16 ,  A21C11/02 ,  A21D15/02 ,  A21C9/06

    CPC分类号： A21C11/16 ,  A21B3/133 ,  A21C9/065 ,  A21C11/02 ,  A21D6/001 ,  A21D13/11 ,  A21D13/31 ,  A21D13/32 ,  A21D13/37 ,  A21D15/02

    摘要： An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.

    摘要翻译： 公开了一种用于生产面包产品的改进的系统和方法。 该方法可以包括以下步骤：（a）将第一组成分混合成第一面团组分; （b）在模制操作中将第一面团组分形成在固定装置中的面团基部中; （c）在空腔形成操作中在基座中形成不同的空腔; （d）整理面包产品。 该系统可以包括（a）混合站，用于将第一组成分混合成第一面团组分; （b）成形台，用于将第一面团部件形成为具有由腔形成操作形成的形状和不同空腔的面团基座; 和（c）用于将面包产品整理成成品面包产品的面团整理工位。 通过烘烤完成时的面包产品包括由面团基部提供的面包屑和通过空腔形成操作形成的不同的空腔。

    SYSTEM AND METHOD FOR MANUFACTURE OF PIZZA PRODUCTS
    8.
    发明申请
    SYSTEM AND METHOD FOR MANUFACTURE OF PIZZA PRODUCTS 审中-公开
    制造PIZZA产品的系统和方法

    公开(公告)号：US20150056336A1

    公开(公告)日：2015-02-26

    申请号：US13974283

    申请日：2013-08-23

    申请人： Elwha LLC

    发明人： SAMUEL J. FAHEY-BURKE ,  NATHAN P. MYHRVOLD ,  HUAN LARISSA ZHOU ,  ALISTAIR K. CHAN

    IPC分类号： A21C11/00 ,  A21D13/00

    CPC分类号： A21C11/004 ,  A21B5/00 ,  A21C9/065 ,  A21D13/31 ,  A21D13/41

    摘要： An improved system and method for the manufacture of pizza products is disclosed. A set of cavities is formed in the shell in a cavity-forming operation. The cavity-forming operation may be performed in a fixture using a set of ports or outlets to inject a fluid to form the cavities and/or to fill the cavities with a fill material. A tool may be used to form the shell and/or the set of cavities (which may be filled or empty or in a combination). The fill material may be cheese or tomato/vegetable segment or pizza sauce or the like. The cavities may be formed in the edge or crust of the pizza product or in the center region of the pizza product. The pizza product may be commercially distributed as a frozen pizza product, including as a finished pizza product with toppings or as a pizza shell.

    摘要翻译： 公开了一种用于制造比萨饼产品的改进的系统和方法。 在空腔形成操作中在壳体中形成一组空腔。 空腔形成操作可以在固定装置中使用一组端口或出口进行，以注入流体以形成空腔和/或用填充材料填充空腔。 可以使用工具来形成壳体和/或一组空腔（其可以是填充的或空的或组合的）。 填充材料可以是干酪或番茄/蔬菜片段或比萨酱等。 空腔可以形成在比萨饼产品的边缘或外壳中或在比萨饼产品的中心区域中。 比萨饼产品可以作为冷冻比萨饼产品商业分销，包括作为具有浇头或比萨壳的成品比萨饼产品。