ANKO Calzone Food Processing Equipment Solutions


Multipurpose Filling & Forming Machine - Machinery Design for Tunisian Company

The client is an owner of a hotel chain in Tunisia. Speaking of cooking, their insistence on food has gained favor with visitors and got great comments on some travel websites. The calzone, both its recipe and ingredients, is handmade by their chef. As spending holidays in the hotel, tourists can buy a portable calzone at a concession stand and enjoy it as leisurely walking around. Due to the widespread reputation of the dish, they decided to buy a machine to meet the growing demand or the future launch of new menu in their restaurants. Then, the gourmet calzones could be produced in their central kitchen and distributed to each restaurant, which not only maintains product quality, but also cuts the labor cost.

Case-ID: TN-001

Calzone

Food Ingredient

  • For wrapper
  • Strong White Bread Flour
  • Salt
  • Lukewarm Water
  • Active Dry Yeast
  • Sugar
  • Olive Oil
  • For stuffing
  • Olive Oil
  • Mushrooms
  • Garlic
  • Fresh Thyme
  • Unsalted Butter
  • Ground Black Pepper
  • Tomato Sauce
  • Spinach Leaves
  • Mozzarella Cheese
  • Sliced Salami
  • Sliced Ham

Food Culture

Calzone, or pizza pocket, is often served in Italian restaurants, also a popular dish in North Africa and Middle East. The name calzone derives from “calze”, meaning stocking. It is a kind of portable stuffed bread with a half-moon shape. Generally, calzone is stuffed with minced meat, vegetable, cheese, and tomato and mushroom calzone is optional for vegetarian. Final product weighs between 150 g to 250 g to keep you feeling satisfied.

Handmade Food Recipe

For wrapper
Mix flour and salt in a bowl
Add lukewarm water, yeast, sugar, and olive oil in the bowl, stir them until dough forms.
Cover with a damp towel and rest for 1 hour in a warm place.
For stuffing
Chop mushrooms and slice garlic.
Heat olive oil in a skillet.
Add mushrooms, garlic, and thyme in; fry them until mushrooms are softened.
Add butter and then season with salt and pepper.
Add tomato sauce and spinach, cook about 3 minutes.
Portion out the dough into equal size dough balls.
Roll out into circles, about 1/8 inch thick and 12 inches in diameter.
Place spinach and mushroom mixture in the lower half of the dough, but leave the edge about 1-1.5 cm for folding.
Top with slices of salami and ham.
Top mixture with mozzarella cheese.
Fold dough in half over stuffing.
Seal and crimp the edge.
Bake calzones until golden brown.

ANKO Team Research Problem Solving or Solution Delivery

Calzone stuffing is too dry to be extruded.
The client fried stuffing in advance, as a result, the stuffing became too dry to be extruded smoothly. In this case, we asked the client ...(Please contact us to get more information)

Food Equipment Introduction

  • Put well-mixed stuffing in stuffing hopper.
  • Put well-kneaded dough in dough hopper.
  • Stuffing is extruded into a cylinder through stuffing pipe.
  • Dough is extruded into a tube through dough pipe.
  • While both cylindrical stuffing and dough tube are formed, stuffing is extruded into the dough tube.
  • With the pressure of rotary mold, the stuffed dough tube is formed into the food shape as required.
  • The use of scraper helps release food products from the mold.
  • Arrange finished products on conveyor for the sequential baking process.

Press and form calzone
In the production of calzone, controlling the dough temperature properly can ensure the stable production.
The temperature increases while machine presses dough, which may lead to too soft and sticky dough. ANKO's HLT-series machine is equipped with a cooling system to maintain dough pipe in a certain temperature to guarantee the best taste. The cooling system is considerately designed a light to remind workers to refill iced water, helping to save checking time.
The design basics of custom mold
ANKO's Multipurpose Filling & Forming Machine facilitates great product variety through changeable mold. Due to a huge demand for customization, our engineers continue enhancing the ability of mold design. In terms of rotary mold, the pattern is carved along the rims of hollow parts. With its pressure as rotating, dough is squeezed into hollow parts and formed.

Customized rotary mold
Machines
HLT-700XL
Simply put well-kneaded dough into the dough hopper. Dough is extruded into a dough tube and filled in stuffing. Then, the stuffed dough tube is pressed by a mold for 200 g or 150 g calzone depending on the client's need. The maximum capacity is 1,800 calzones per hour.
Video

ANKO's HLT-700XL is a kind of dumpling making machine. It has four independent motors to produce a wide range of food products with a dough wrapper and stuffing inside. By simply changing the forming molds, HLT-700XL can also become different food processing machines as hargau machine, samosa machine, ravioli machine, pasta machine, pierogi machine, pelemeni machine, calzone machine, empanada machine, etc.



Country
  • Tunisia
    Tunisia
    Tunisia Ethnic Food Machine And Food Processing Equipment Solutions

    Our food equipment solutions for clients from over 108 countries. You can click on the following categories to view cases. Each case shows how ANKO conducts food machine solutions - from the beginning of ingredient preparation, machine design and manufacture, troubleshooting and after service.



Solution Area
Category

Downloads


Search by Needs

Search by conditions:

Recommandation

ANKO Calzone Equipment Solutions

ANKO FOOD MACHINE CO., LTD. is a Taiwanese food processing equipment supplier and manufacturer. They've been offering professional food machinery in multipurpose filling and forming machine markets since 1978. With collected 38 years of experience, ANKO makes sure that their food machinery meets each customer's demands.