Apparatus for baking and molding edible fluid pastry material and rolling it into cones of substantially uniform dimensions with a flat top to facilitate retention of frozen confections such as ice cream, sherbets, and the like and an apex portion in a manner to provide the cone with a reinforced and sealed apex portion. Such apparatus also is made with the ability to provide substantially identical uniformity of the length dimensions of the finished cones for uniformity in stacking and packing the cones.
A method and apparatus for forming rings of dough entirely by machine to be baked into coffee rings by guiding lengths of twisted dough into rotating circular molds by use of a baffle assembly, flattening the dough rings to unite the ends of the ring together, and removing the dough rings from the circular mold by inverting the mold and moving a bottom portion of the mold with respect to the mold to discharge the dough ring.
Edible wafer rolls are produced by baking an endless plastically deformable wafer strip from a flowable sugar containing wafer dough, directing the wafer strip continuously from the hot endless revolving baking surface onto a continuously rotating mandrel juxtaposed with a counter rotating winding roller, grasping the leading portion of the strip and pulling it around the mandrel toward a following wafer strip portion. The wafer is wound in helically overlapping turns to form the hollow wafer body which is cutting into wafer rolls of a predetermined length.
A method of forming an edible food container from viscous dough comprises the steps of mixing the dough, forming the dough into a generally continuous sheet, and cutting the sheet of dough into generally parallelogram shaped pieces of a predetermined length and width. Each of the dough pieces is wrapped around a shaping surface of a shaping mandrel so that the first and second ends of each dough piece engage each other to form a generally continuous covering of dough around the shaping mandrel. Excess dough extending beyond the ends of the shaping surface of the mandrel are trimmed away and the dough on the mandrel is showered with a caustic soda. The dough is then baked and cooled on the mandrel. After cooling, the baked dough is twisted with respect to the mandrel to remove the edible food container from the mandrel. In the preferred embodiment, the shaping mandrel is cone shaped for forming a cone shaped edible food container.