Abstract: A method for manufacturing a loofah dish sponge includes cutting a first cover layer and a second cover layer from the dried-out fibrous loofah skeleton, positioning a slightly smaller sized inner layer in between the first and second cover layers with their respective external sides facing outward and away from the internal layer, deforming and sewing the peripheral edges of the first and second cover layers together, thereby forming an internal volume in between thereof allowing the inner layer placed inside to freely “float” in this space. The sponge is made without using any synthetic materials. It features superior durability, improved ergonomics, impedes mold growth after use and is fully compostable.

Abstract: A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture, and an at least an additional 2-20% by weight dietary minerals (such as calcium, zinc, iron, manganese, phosphorus, etc.) and/or fibers, and/or other edible materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50% (e.g. 50-200%) of the RDA of calcium per 32 gm slice may be produced without emulsifiers, calcium citrate, or other equivalent chemical additives.

Abstract: A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture, and an at least an additional 2-20% by weight dietary minerals (such as calcium, zinc, iron, manganese, phosphorus, etc.) and/or fibers, and/or other edible materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50% (e.g. 50-200%) of the RDA of calcium per 32 gm slice may be produced without emulsifiers, calcium citrate, or other equivalent chemical additives.