GB2525581A - An apparatus to form shapes in cooked dough - Google Patents

Abstract

An apparatus for producing a shaped doughnut comprises a hand held nozzle 10 for dispensing dough, the nozzle having an outlet aperture connected to an inlet by a fluid pathway, a dough reservoir 16, a supply fluid pathway from the reservoir to the nozzle inlet, a dough pump 22 configured to urge dough from the reservoir to the nozzle along the supply fluid pathway, and a flow control means adapted to control flow of dough from the reservoir to the nozzle. The control means may be in the form of microcontrollers to automate the system to dispense predetermined quantities of dough, by controlling a valve in a fluid supply pathway, and/or the dough pump. Embodiments include apparatus 30 to cook the dough either in an oven or a fryer, and apparatus to dispense 40 one or more toppings or coatings on the cooked dough. A method of dispensing dough, cooking the dispensed dough, and applying a topping to the cooked dough is also described. The apparatus is intended to allow customers at an establishment to create their own shaped doughnuts, with the doughnuts then being cooked by the establishment and returned to the customer for the application of toppings.

Description

An apoaratus to form shaDes in cooked douuh

Field of the Invention

The present invention relates to devices to produce shaped cooked food from dough, in particular a device to produce a shaped food in the manner of a doughnut; more particularly but not exclusively a device to allow unskilled consumers to produce shaped food.

Background

To pipe dough manually requires a high level of skill as altering the rate the mixture is piped creates bulges or thin areas. The glutinous nature of the dough, mix or paste creates strings of dough when piping stops so an operator must pipe constantly until the end The cooking of any product when the consumers arrive and request the product at different times requires a user to monitor progress of the cooking. Currently this is overcome by mechanical automation requiring specialist cooking equipment.

Doughnuts are typically left to drain passively, and in busy times not at all, creating a substandard product.

Doughnuts have a limited number of toppings which are added by the operator, reducing customer choice and using up user time. The operator dunks cooked doughnut in bath of sauce or applies from plastic squeezy bottle or hand-pump bottle.

Means to form a shaped cooked foodstuffs are known, and complex shapes can be made through the cooking of an extruded foodstuff paste, as known In the art for example of savoury snacks. Apparatus for the large scale industrial production of cooked shaped foodstuffs exists in a range of designs and configurations, but applications exist in which hand-operated shaped foodstuff production is required, for example in production of personal or personalised foodstuffs, for example novelty foodstuffs that might only be required as a one-off product, for which the apparatus of the prior art Is not suited. It is an object of the invention to provide a hand operated and convenient apparatus and method for producing a shaped cooked foodstuff based on an extruded dough or batter.

Prior Art

Accordingly a number of patent applications have been filed in an attempt to resolve the problem or similar, including the following: CA2680621 discloses a system and method for extrusion of dough. The system includes an auger for moving the dough; a metering pump comprising an input; a first motor for actuating the auger to transfer dough to the input of the metering pump; a first encoder for reading a position or speed of the first motor and for transmitting a signal associated with the position or speed of the first motor; and a controller configured to receive the signal from the first encoder to control operation of the first motor. The controller operates the first motor to at least partially counteract a variance in a pressure of dough at the metering pump based signals from the encoder and/or the pressure sensor.

This system is relevant to large scale production of dough-based baked foodstuffs, and the nozzle is not adapted for formation of foodstuffs having a complex shape and is not adapted to be hand held.

US6280785 discloses a freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a continuous or intermittent strand of food composition in a fluent state; this food composition including a liquid ingredient and a primary body-building food material and the dispensed food composition having a rigidity and strength sufficient for permitting the food composition to be built up layer by layer into a three-dimensional shape in a non-solid state; and (c) operating control devices for generating control signals in response to coordinates of the object design and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition to construct a 3-D shape of this object. The method optionally includes an additional step of applying a heat treatment to the 3-D shape after this 3-D shape is constructed. This method can be used to form an intricate shape of a cake mix, which is then baked in an oven. It can also be used to form a custom-designed decorative shape on the top surface of a pie-made cake.

This device is adapted to form complex 3D shapes under computer control, but again does not allow for complex shapes to be created by hand.

W09623415 discloses a method for the industrial manufacture of pastry or similar food products where each item or a group of items is manufactured stepwise at a plurality of workstations placed along a conveying means such as a moving belt as well as to an apparatus for carrying out the inventive method. The apparatus according to the invention differs from the prior art by CNC-controlled nozzle movements allowing for greater flexibility when controlling nozzle movements along the X, V and Z axis. The change-over from one form or pattern to another is so fast that without loosing valuable operation time the form of a piece of pastry or a decoration pattern may be altered every few pieces. Instead of e.g. manufacturing one type of biscuits in large quantities, changing over to the next type etc., sorting the different types and packing a few of each type in a box, one layer of different biscuits may be made at a time. This saves overall production time since packing the goods is considerably simpler. All the important controllable parameters of a workstatIon can be controlled to give a complete overview over all the workstations along the conveyor belt. It is possible to make use of the capacity of the apparatus rather than a single part or workstation limiting manufacture. A customer buying pastry from the apparatus has a greater selection and shorter delivery times.

Again this apparatus is adapted for large scale manufacture of baked goods, not being adapted for smaller-scale or even one-off production of hand-created or bespoke shaped foodstuffs.

US$945538 discloses to apparatus for delivering viscous or pasty food materials such as batter or sugar confectionery, and especially for producing complex decorative shapes. The apparatus comprises a fitting connected to a pump and formed with a row of discharge nozzles, each with a non-symmetrical orifice, and an independent variable speed motor for rotating the nozzles simultaneously while the material is discharged. The nozzles are readily removable for cleaning.

This apparatus is for the automated manufacture of food and uses multiple extrusion nozzles selectable using a motor to dispense dough.

Summary of the Invention

Herein the term doughnut will be used without limitation to mean a cooked foodstuff formed from a dough, mix or paste as defined herein.

A dough is an extrudable starch-based material that achieves a solid or semi-solid consistency on cooking, for example a dough, a batter, a starch-based savoury snack mix, cake mix or a sugar/starch mixture adapted to rigidify on cooking.

A shaped doughnut is a doughnut as defined herein having a shape that includes but is in general different from that of a conventional doughnut, conventional doughnuts for example a toroid, spheroid or elongated baton-like shape.

According to the present invention there is provided an apparatus to produce a shaped doughnut comprising: a handheld nozzle adapted to dispense dough, said nozzle having an outlet aperture and an inlet and nozzle fluid pathway therebetween, a dough reservoir, a supply flow pathway from the reservoir to the nozzle inlet, a dough pump means configured to urge dough from the reservoir to the nozzle along the supply flow pathway, and a flow control means adapted to control flow of dough from the reservoir to the nozzle.

It is an object of the present Invention to provide a system whereby a consumer can self-operate the apparatus to produce a free-form complex shaped food, and microcontrollers ensure a correct amount of dough whatever the shape, whilst stepper motors with the necessary torque push the dough down a pipe. It is a further object of the invention to deskill the minimal wastage production of bespoke foodstuffs by: use of microcontrollers to automate; use of a valve to prevent the batter stringing positive displacement as a means of propelling sauces rather than individual electronic or mechanical pumps The microcontrollers instead ensure a steady flow of mixture and silicone valve dispensing closure allows the paste to be cut whenever the operator stops the mixture coming out, as ensures clean separation into batter sections.

In some embodiments the flow control means comprises the dough pump means, the dough pump being actuated to cause flow. In some embodiments the dough pump is electrically operated and the nozzle comprises a switch means to control the dough pump.

Microcontrollers and electronic automation allows for standard fryers and still remove the need for user vigilance, freeing up the operative.

In preferred embodiments the apparatus includes a check or one-way valve. In some embodiments the nozzle comprises a check valve adapted to allow flow of dough under pressure within the nozzle fluid pathway but to prevent reverse flow back into the nozzle. In some embodiments the check valve is adapted to open at above a threshold pressure such that it opens when the dough pump is actuated but doses when actuation stops so as to prevent drips.

In some embodiments the check valve comprises an elastomeric component comprising a pressure-deformable aperture.

In some embodiments the flow control means comprises a valve in the nozzle fluid pathway. In some embodiments the nozzle comprises a valve actuation control to control the valve.

In some embodiments the flow control means comprises a valve in the supply flow pathway.

In some embodiments the valve is mechanically actuated by pressure on the valve actuation control. In some embodiments the valve is electrically operated and the valve actuation control comprises a switch.

In some embodiments the apparatus comprises a cooking device comprising a metal plate configured to receive the dispensed dough, and a thermostatically controlled heated cooking environment adapted to receive the plate.

In some embodiments the apparatus further comprises a plate actuator adapted to receive the plate and to move it between a first position in which the plate is received and a second position in which it is within the cooking environment.

In some embodiments the cooking environment is a baking environment and is formed by an oven.

In some embodiments the cooking environment is a frying environment and is formed by a deep fat fryer.

In some embodiments the apparatus further comprises a cooking device, the cooking device comprising: A metal plate or griddle or basket A frying container adapted to contain oil and having an open top A thermostatically controlled heater configured to heat the oil A plate actuator adapted to receive the plate and to move it vertically between a first position in which the plate is above the frying container and a second position in which it is within the frying container.

In this way the apparatus provides a means to produce a shaped dough extrusion on the metal plate, which may then be cooked in hot oil by inserting it into the plate actuator and then having the actuator lower the plate and dough into the oil for a time, then lifting it out of the oil. The cooked shaped doughnut may then be removed from the plate.

In some embodiments the apparatus further comprises a topping dispensing means adapted to dispense a topping onto the shaped doughnut, comprising two or more topping reservoirs mounted on a frame, the frame having a space below the topping dispensers to receive the plate, the topping reservoirs each comprising a nozzle substantially at their lowest point, means to urge topping from the reservoir and a valve means to retain topping within the reservoir.

Topping dispensing means allow for a multitude of sauces or toppings to be offered without the cost of food agency approved pumps, as sauces do not come into contact with the means of propulsion. This saves on worktop space as the sauces are stored away from the dispenser preventing excessive amounts of toppings used as the quantity is controlled.

Automated topping or sauce dispenser enables greater "ownership" of product; frees up user time; allows larger range of toppings; is more hygienic as sauces do not come into contact with means of propulsion; minimises wastage by controlling amounts.

In some embodiments the dough pump means comprises a plunger within a barrel in the manner of a syringe. In some embodiments the dough reservoir comprises the barrel of the dough pump.

In some embodiments the dough pump comprises an electrically driven pump, for example a screw pump, a rotary pump, or a peristaltic pump. In other embodiments the dough pump is driven by mechanical force applied manually by means of a handle.

In some embodiments the apparatus the dough pump is controlled electrically such that the dough pump starts when the valve is opened and stops when the valve is closed.

In some embodiments the apparatus comprises a dispensing control means configured to receive commands from a valve control, and to control the opening of the valve and the speed of the dough pump.

In some embodiments the dispensing control means is configured to open the valve for a pre-determined period of time and then to close it again. In some embodiments the dispensing control means comprises an indicator means to indicate one or more of: the time for which the valve will be open; the time for which the valve has been open; the remaining time for which the valve will be open once dispensing of dough has started. In this way In use a user may pay to use the apparatus; the valve is then open for a pre-determined time, allowing a pre-determined amount of dough to be dispensed to form the shaped doughnut, and in some embodiments the user may be informed of how much time they have left to form the doughnut in any one operation of the apparatus.

In some embodiments the apparatus is adapted to dispense a pre-determined amount of dough. In some embodiments the dough pump may be adapted to contain a predetermined amount of dough. For example, the dough pump may comprise a syringe and may be filled prior to dispensing from the dough reservoir, the dispensing being limited to one, or a pre-determined number of, filling(s) of the syringe.

In some embodiments the apparatus comprises a flow measurement means in the supply flow pathway to measure the amount of dough that has flowed. In some embodiments the apparatus comprises an indicating means to indicate one or more of: the amount of dough to be dispensed, the amount of dough that has been dispensed, and the amount of dough yet to be dispensed in any one operation of the apparatus.

In some embodiments the nozzle is in the form of a stylus and is adapted to be held in the hand.

In some embodiments the cooking device comprises a cooker control means configured to time the cooking of the doughnut, for exampSe the rate at wtiich the doughnut is introduced into the hot oil, the cooking time within it, and the rate at which it is removed from the oil, and a user interface to allow the times to be controlled. In some embodiments the cooking control means comprises indicating means to indicate one or more of: the set cooking time, the cooking time remaining once cooking has started. In some embodiments the cooking device comprises more than one plate actuator. In such embodiments the cooking control means may control each plate actuator independently.

According to a further aspect the invention provides a method for producing a shaped doughnut using an apparatus as described herein comprising the steps of: Introducing dough into the dough reservoir, Actuating the dough pump, Opening the valve to allow dough to flow out from the nozzle, Forming a shape in dough on a metal plate, and Cooking the shaped dough.

The advantages of the system and apparatus comprise the following: Pumped steadily by machine ensuring uniform delivery; Silicone valve ensures clean cut-off of batter sections; Consumer creates the product themselves, therefore high level of interaction; Minimum operator training, automation allows consumer to create product; Limited only by the amount the consumer purchases: whatever is sold will be dispensed and cooked, therefore no waste; Fully automatic timed frying with alarm -frees operator up for other tasks; Active oil agitation ensures removal of excess oil, therefore healthier product; Automated sauce dispenser: consumer applies toppings, enabling greater "ownership" of product; Frees up operator time; Potentially much larger range of toppings: Sauces do not come into contact with means of propulsion, therefore more hygienic; controlled amount of topping eliminates waste; and Active oil removal improves the removal of excess oil creating a healthier doughnut.

In some embodiments the method comprises cooking the shaped dough in a cooking device forming part of the apparatus, comprising the further steps of: Forming the shape on a metal plate adapted to fit with the cooking device of the invention, Introducing oil into the cooking container and heating the oil under thermostatic control, Inserting the plate into the plate actuator, Actuating the plate actuator to lower the plate and the dough shape into the hot oil, Cooking the dough shape, and Actuating the plate actuator to raise the plate out of the oil.

In some embodiments the method comprises the further step of applying a topping to the shaped doughnut using a topping dispenser as described herein, In addition there is provided a system wherewith a customer or user by means of a token or coins can make use of this apparatus. Using a stylus-like nozzle attached to tubing, the doughnut batter is pumped through the tubing onto a flat metal plate. The idea is that the user can write their name or any other words or shapes in doughnut batter. Holding down a button on the stylus will initiate the flow of batter, releasing the button will cut the flow off. A silicone valve dispensing closure cuts the batter, preventing a string forming. The batter is contained in a food grade holder and its flow is enabled by a plunger, driven by a stepper motor, rotating a pair of gears which are in turn connected to a ball screw. The motor driver is controlled by a micro-controller and measured so that the user can be charged for the amount of batter they actually use, or a set maximum amount, either way the user is notified of progress by means of an LCD display.

Brief Description of Figures

Figure 1 shows an isometric view of a first embodiment of an apparatus according to the invention comprising an extrusion nozzle, a cooking means and a topping dispensing means.

Figure 2 shows a dough pump forming part of the embodiment shown in figure 1.

Figure 3 shows a cooking means forming part of the embodiment shown in figure 1 having the dough pump as shown in figure 2 mounted on it.

Figure 4 shows a front view of tray actuators forming part of the embodiment shown in figure 1.

Figure 5 shows a rear view of tray actuators as shown in figure 4.

Figure 6 shows a topping dispenser forming part of the embodiment shown in figure 1.

Figure 7 shows a hand-held dispensing nozzle and metal plate forming part of the embodiments shown in figure 1.

Figure 8 shows an isometric view of an extrusion nozzle for use with the apparatus.

Figure 9 shows an isometric view of a plate and fryer assembly for use in the apparatus.

Figure 10 shows an isometric view of a drip tray for use with the apparatus, arranged in use below a heated gantry lamp and agitated using an eccentric motor to remove excess oil.

Figure 11 shows an isometric view of a topping dispenser for use with the apparatus.

Detailed Description of Figures

Referring to figures 1 to 7, an apparatus to produce a cooked shaped doughnut comprises: A hand held nozzle 10 in the form of a stylus and is adapted to be held in the hand, adapted to dispense dough having an outlet aperture 12, an inlet 14 and a nozzle fluid pathway between them, A dough reservoir 16, A supply flow pathway 18 from the reservoir 16 to the nozzle inlet, here provided within a flexible tube 20 connected to the reservoir, A dough pump means 22 configured to urge dough from the reservoir to the nozzle along the supply flow pathway, and A flow control means in the fluid pathway between the reservoir and the nozzle adapted to control flow of dough from the reservoir to the nozzle.

In this embodiment the flow control means comprises the dough pump means 22, the dough pump being actuated to cause flow. In some embodiments the dough pump is electrically operated and the nozzle comprises a switch means 26 to control the dough pump.

In this embodiment the nozzle comprises a check valve adapted to allow flow of dough under pressure within the nozzle fluid pathway but to prevent reverse flow back into the nozzle, and adapted to open at above a threshold pressure such that it opens when the dough pump is actuated but closes when actuation stops so as to prevent drips. In this embodiment the check valve comprises an elastomeric component comprising a pressure-deformable aperture.

In this embodiment the apparatus comprises a cooking device 30 comprising A metal plate 32 configured to receive the dispensed dough, and a thermostatically controlled heated cooking environment 34 adapted to receive the plate, and a plate actuator 36 adapted to receive the plate and to move it between a first position in which the plate is received and a second position in which it is within the cooking environment.

In this embodiment the cooking environment comprises a deep fat fryer. Accordingly, in this embodiment the apparatus comprises a cooking device 30, the cooking device comprising: A metal plate 32.

A frying container 34 adapted to contain oil and having an open top 38, A thermostatically controlled heater configured to heat the oil, A plate actuator 36 adapted to receive the plate and to move it vertically between a first position in which the plate is above the frying container and a second position in which it is within the frying container.

In this embodiment the apparatus further comprises a topping dispensing means 40 adapted to dispense a topping onto the shaped doughnut, comprising two or more topping reservoirs 42 mounted on a frame 44, the frame having a space 46 below the topping dispensers to receive the plate, the topping reservoirs each comprising a nozzle 48 substantially at their lowest point, means to urge topping from the reservoir and a valve means to retain topping within the reservoir.

Referring to figure 2, in this embodiment the dough pump 22 comprises a plunger 50 within a barrel 52 in the manner of a syringe and the dough reservoir 16 comprises the barrel of the dough pump. The dough pump comprises a stepper motor and ball screw assembly 54 driving the plunger shaft 56. The dough pump has an outlet 58 connected to the nozzle by means of a flexible tube 20 (not shown in figure 2). The dough pump and driver assembly are shown mounted on the side of the plate actuator 36.

In this embodiments the apparatus comprises a dispensing control having an indicator means to indicate the remaining time for which the dough pump wilt run once dispensing of dough has started. In this way In use a user may pay to use the apparatus and know at any point how much time they have to complete dispensing dough to make their design of doughnut.

In this embodiment the plate actuator 36 comprises a frame 60 and a first and a second actuated plate tray 62, 64, each comprising a rear member 65 and a left and right hand plate arms 66, 68 projecting forwards from the rear member and having a recess 70 to receive the side of a plate and a sidewall 72 to guide the plate into position. Each plate tray is adapted to move vertically with respect to the frame 60 on guides 74, being driven by threaded drive screw 76, in turn actuated by a stepper motor and ball screw actuator assembly 78 under control of the cooking control means. In this way the plate actuator provides means to lower two plates supported by the plate arms into hot oil in the cooking container 34. In use, a first plate may be lowered for cooking while the second plate is raised for loading.

In an embodiment the apparatus provides a new way for vendors to present an old favourite -the doughnut. Using a stylus-like nozzle attached to tubing, the doughnut bailer is pumped along the tubing onto a paper-covered flat metal plate. The idea is that the customer can write their name or any other words or any shape they wish in doughnut bailer. Holding down a button on the stylus will start the flow of batter, releasing the button will cut the flow off. The flow of bailer would be created by a plunger driven by a stepper motor rotating a ball screw, controlled by a micro-controller and measured so that the customer can be charged for the amount of batter they actually use or a set maximum amount of batter is consumed. Either way the customer is notified of progress by means of a visual display. When the customer has finished their doughnut design, the metal plate holding the bailer is slotted into an assembly as follows: A frame holds a sub-frame incorporating 2 slots for the plate, the assembly being driven by a stepper motor and ball screw controlled by a micro-controller. This moves the metal plate downwards into hot fat contained within a standard catering-size rectangular fryer. The doughnut, once it is fully cooked, is then raised to a position where the operator can remove it. It is presented to the customer, who can then add a controlled amount of topping of their choice, which is pumped onto the doughnut from an array of dispensers. Each frame could carry multiple plates, and as the cooking s automatic it enables doughnuts to be prepared whilst others are frying. The whole operation takes lessthan a minute and would be on a timer to ensure optimum cooking.

A controlled amount of topping of choice is pumped onto the doughnut by means of a compressed air displacement-pump. The pump flow is controlled by solenoid valves connected to a micro-processor. Proximity of the doughnut is monitored using an infrared sensor.

The nozzle comprises a food grade dough holder (stainless steel tube with reducing neck), hose connector, plunger, Nylon (RIM) The invention has been described by way of examples only and it will be appreciated that variation may be made to the above-mentioned embodiments without departing from the scope of invention.

With respect to the above description then, it is to be realised that the optimum dimensional relationships for the parts of the invention, to Include variations In size, materials, shape, form, function and manner of operation, assembly and use, are deemed readily apparent and obvious to one skilled in the art, and all equivalent relationships to those illustrated in the drawings and described in the specification are intended to be encompassed by the present invention.

Therefore, the foregoing is considered as illustrative only of the principles of the invention. Further, since numerous modifications and changes will readily occur to those skilled in the art, it is not desired to limit the invention to the exact construction and operation shown and described, and accordingly, all suitable modifications and equivalents may be resorted to, falling within the scope of the invention as set out in the accompanying claims.

Claims (21)

1. An apparatus to produce a cooked shaped doughnut comprising: A hand held nozzle adapted to dispense dough having an aperture, an inlet and a nozzle fluid pathway between them, A dough reservoir, A supply fluid pathway from the reservoir to the nozzle inlet, A dough pump means configured to urge dough from the reservoir to the nozzle along the supply fluid pathway, and A flow control means in a fluid pathway adapted to control flow of dough from the reservoir to the nozzle.

2. An apparatus according to claim 1 wherein the flow control means comprises the dough pump means, the dough pump being actuated to cause flow.

3. An apparatus according to claim 2 wherein the dough pump is electrically operated and the nozzle comprises a switch means to control the dough pump.

4. An apparatus according to any preceding claim wherein the nozzle comprises a check valve adapted to allow flow of dough under pressure wIthin the nozzle fluid pathway but to prevent reverse flow back into the nozzle.

5. An apparatus according to any of claims I to 3 wherein the flow control means comprises a valve in the nozzle fluid pathway.

6. An apparatus according to any of claims I to 4 wherein the flow control means comprises a valve in the supply flow pathway.

7. An apparatus according to any preceding claim wherein the apparatus comprises a cooking device comprising a metal plate configured to receive the dispensed dough, and a thermostatically controlled heated cooking environment adapted to receive tfle plate.

8, In some embodiments the apparatus further comprises a plate actuator adapted to receive the plate and to move it between a first position in which the plate is received and a second position in which it is within the cooking environment.

9. An apparatus according to claim 8 wherein the cooking environment is a baking environment and is formed by an oven.

10. An apparatus according to claim 8 wherein the cooking environment is a frying environment and is formed by a deep fat fryer.

11. An apparatus according to claim 8 wherein the apparatus comprises a cooking device, the cooking device comprising: A metal plate A frying container adapted to contain oil and having an open top A thermostatically controlled heater configured to heat the oil A plate actuator adapted to receive the plate and to move it vertically between a first position in which the plate is above the frying container and a second position in which it is within the frying container.

12. An apparatus according to any preceding claim further comprising a topping dispensing means adapted to dispense a topping onto the shaped doughnut, the topping dispensing means comprising two or more topping reservoirs mounted on a frame, the frame having a space below the topping dispensers to receive the plate, the topping reservoirs each comprising a nozzle substantially at their lowest point, means to urge topping from the reservoir and a valve means to retain topping within the reservoir.

13. An apparatus according to any preceding claim wherein the dough pump means and the dough reservoir comprises comprise a plunger within a barrel in the manner of a syringe.

14. An apparatus according to any preceding claim comprising a dispensing control means configured to receive commands from a valve control, and to control the opening of a valve in a fluid pathway and the speed of the dough pump.

15. An apparatus according to any preceding claim adapted to dispense a pre-determined amount of dough.

16. An apparatus according to any preceding claim comprising a flow measurement means in the supply flow pathway to measure the amount of dough that has flowed.

17. An apparatus according to any preceding claim comprising a fluid measurement means in the nozzle fluid pathway.

18. An apparatus according to any preceding claim comprising a cooker control means configured to control one or more of the time the cooking of the doughnut, the rate at which the doughnut is introduced into the hot oil, the cooking time within it, and the rate at which it is removed from the oil.

19. A method for producing a shaped doughnut using an apparatus as described herein comprising the steps of: Introducing dough into the dough reservoir, Actuating the dough pump, Opening the valve to allow dough to flow out from the nozzle, Forming a shape in dough on a metal plate, and Cooking the shaped dough.

20. A method according to claim 18 comprising the further steps of: Forming the shape on a metal plate adapted to fit with the cooking device of the invention.tntroducing oil into the cooking container and heating the oil under thermostatic control, Inserting the plate into the plate actuator, Actuating the plate actuator to lower the plate and the dough shape into the hot oil, Cooking the dough shape, and Actuating the plate actuator to raise the plate out of the oil.

21. A method according to claim 19 comprising the further step of applying a topping to the shaped doughnut using a topping dispenser as described herein.