Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

Abstract: Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.

Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

Abstract: Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening properties.

Abstract: Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.

Abstract: Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.

Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

Abstract: A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to a leading edge and does not intersect either the leading edge or a pair of side edges. The cut can be made, either manually or automatically, and is generally made at the same time as the triangular croissant intermediate is cut from a sheet of croissant dough. The stress-relieving feature may comprise one or more cuts within the croissant intermediate.

Abstract: A method and apparatus for assigning a unique network address to a first node within a network which is arbitrarily connected. The first node may include a shared network resource, such as a networked printer device, or a modem, in addition to a stand-alone computer system. The network may include a network which is wireless, wherein various nodes comprise radio transceiver circuitry, including radio frequency modems. A first provisional network address for use in assigning the unique network address is determined by the first node. The first node broadcasts probes containing the provisional network address until a first probe response to one of the probes is received or a first interval of time elapses. If the first probe response to one of the probes is received, then the first node determines a second provisional network address and repeats selection of the address and broadcasting, until no probe response is received in the first interval of time.