Patent ID: 9192168
Filing Date: 2015-11-24
Classification: A21B,A21C

Abstract:
1. A finishing machine for use in manufacturing a baked product using a non-traditional dough, said non-traditional dough being at least one of gluten-free, wheat-free, dairy free, egg-free, vegetarian, or vegan dough, comprising: an intake for receiving a baking tray having a plurality of portions of non-traditional dough deposited thereon; a press comprising a movable pedestal and an immovable platen, wherein the movable pedestal is displaceable with respect to the immovable platen by a pressing station through lifting the baking tray by the pressing station to compress the portions of non-traditional dough to shape the portions of non-traditional dough into a predetermined product shape; a moisturizing system for applying a predetermined amount of cooking oil to the portions of non-traditional dough, wherein the moisturizing system includes a blotting belt having cooking oil applied thereto by an oil supplying station and positioned between the immovable platen and the baking tray, wherein the blotting belt wraps around a top and a bottom of the immovable platen in a form of a continuous loop to form a blotting surface between the immovable platen and the deposited non-traditional dough portions and advances at fixed intervals such that the portions of non-traditional dough contact the blotting surface of the blotting belt when compressed against the immovable platen to reduce adhesion between the portions of non-traditional dough and the immovable platen and apply the cooking oil to the portions of non-traditional dough; a belt conveyor system configure to transport the baking tray to the press and to carry the baking tray away from the finishing machine when the cracker is finished; and a discharge for expelling the baking tray having the portions of non-traditional dough in the predetermined product shape thereon.