Abstract: A grading template for measuring food product attributes for quality control and compliance. The template supports scales for measuring product attributes and has application for measuring size, shape, color and cell structure for baked bread.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

Abstract: The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

Abstract: Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one sugar source, and at least one fat source, to provide a frozen gelato that can be stored for up to one year and still retain a texture characteristic of freshly-made gelato. The amount of total solids may range between about 45 weight percent and about 60 weight percent. A gelato composition may also include a flavorant, such as, for example, chocolate, candy, coffee, nut, liqueur, or fruit flavor, and/or a gum/stabilizer, such as, for example, pectin.

Abstract: An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.

Abstract: The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy product contains a substantial amount of real cream cheese, at least 55% by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90° F. and not greater than about 110° F.; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

Abstract: Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other organoleptic properties of cheese. The filling may be used in a wide variety of food products.

Abstract: A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some embodiments, improved dough products are produced. The improved dough products following frying have improved freeze/thaw cycling performance and can be microwave cooked to yield a tender dough with desirable characteristics. The improved dough can be described by the degree of expansion and its cooking properties.

Abstract: Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the filling can be adjusted, e.g., as by the incorporation of moisture, so as to be substantially equivalent to the water activity of the dough into which the filling is to be incorporated to provide a dough product in accordance with the present invention. By reducing the differential in water activities between the dough and the filling, moisture migration between the filling and the dough can be reduced or eliminated so that when the dough product is baked or otherwise cooked, a baked dough product with excellent visual and organoleptic properties is produced, even after prolonged periods of storage.

Abstract: The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing the gas flushing device and aligning the device with the container. The method also includes moving the piston of the device into the container until the piston encounters a predetermined pressure. Next, the piston is retracted from the container while simultaneously releasing a fushing gas through the hole. Next, the piston is removed from the container and the container is sealed in an inert atmosphere.

Abstract: The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt-% to 20 wt-%. Also disclosed is a partially fried, flexible dough composition resulting from this method.

Abstract: The invention is a vented or unvented packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: An apparatus and a method for dough handling includes a first conveyor for receiving dough and having a first discharge end for discharging dough. A second conveyor receives dough and is positioned along side the first conveyor to convey in the direction of the first conveyor. The second conveyor has a second discharge end that is spaced-apart from the first discharge end. The first and second conveyors can be used to separate dough pieces from an elongated dough product such as a roll and/or phase individual dough pieces to provide them in succession for packaging or further processing.

Abstract: A cutting apparatus cuts a rolled dough product. The apparatus includes a conveyor conveying a rolled dough cylinder along a dough travel path. A nozzle is coupled to a liquid source providing liquid under pressure and is directed toward the dough travel path. The nozzle is offset from a surface of the dough cylinder by an offset distance sufficient so the cutter can cut a portion from the dough cylinder and provide sufficient separation between the cut portion and the dough cylinder so the cut portion does not stick to the dough cylinder.

Abstract: A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked into products such as muffins, pancakes, waffles, brownies, and other foods that have a high, fluffy texture and a baked height to raw height ratio of greater than about 1.

Abstract: A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The improved dough can be described by the degree of expansion and its cooking properties.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A spreadable water-in-oil emulsion filling is provided comprising water, a fat phase comprising with a fat with a high SFI, or a combination of fats with high and low SFI's, a mixture of emulsifiers with high and low HLB values and a stabilizer. Also provided are dough products filled with the emulsion filling of the present invention. When so filled, the dough products exhibit an enhanced shelf-life and, when baked, produce a finished product with enhanced overall product quality.