Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A roll-style dough product presenting the taste and textural experience of traditional Texas Toast but in a convenient and appealing roll-type format. The roll-style dough product provides a consumer food product having a crust with a crisp, “fried-like” texture and a flavor component. The roll-style dough product can be provided in a variety of preparatory states including a fully baked product or a partially baked or par-baked product. The roll-style dough product can be provided as a raw dough product, a frozen dough product or a refrigerated dough product. The roll-style dough product can be presented in a sectioned or pull-apart configuration. The invention further relates to a process for preparing a roll-style dough product having the textural and taste characteristics associated with Texas Toast. The invention further relates to a refrigerator-to-oven baking kit for preparing roll-style dough products having the textural and taste characteristics of Texas Toast.

Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A laminated dough product baked while the laminated sheets are oriented substantially vertically to allow the sheets to expand substantially horizontally. Such laminated dough pieces may be partially constrained during baking to limit the amount of horizontal expansion in the area of constraint.