The innovation in this patent includes a device for forming a substantially straight dough piece into an annular shape. The patent describes how the bakery equipment uses a bending unit with a retaining jaw and two movably supported shaping jaws to transform the dough piece.

US Patent No. 11,497,219 (Nov. 15, 2022), U. Bernhardt, et al., assigned to Fritsch Bakery Technologies GmbH & Co. KG, Markt Einersheim, Germany.

In this patent, the description includes a conveyor for a continuous baking oven as well as the components and materials that make up the oven.

US Patent No. 11,510,412 (Nov. 29, 2022), P. Sangiacomo, assigned to SLB S.r.l., Brescia, Italy.

The patent lists the ingredients and weights for a low-sugar wafer, including flour, sugar, fat and nondigestible fibers such as inulin, resistant dextrin and mono- and disaccharides.

US Patent No. 11,510,414 (Nov. 29, 2022), C. Sunderland, et al., assigned to Societe des Produits Nestle S.A., Vevey, Switzerland.

This patent explains a method of coloring a food product using an edible, water-soluble caramel colorant.

US Patent No. 11,510,420 (Nov. 29, 2022), C. Chanforan, et al., assigned to Chr. Hansen Natural Colors, Horsholm, Denmark.

This patent describes a folding pizza peel that features a blade edge configured to support a pizza or other baked foods.

US Patent No. 11,523,616 (Dec. 13, 2022), A. Mecsaci, assigned to A. Mecsaci, Germering, Germany.