Abstract: The invention relates to a method for disinfecting soils or other agricultural growing media, characterised by comprising the following steps: obtaining a soil or other agricultural growing medium at their field capacity; treating the soil or medium at the field capacity of the previous step with ozonated water, wherein the ozonated water is prepared in situ with ozone-production equipment connected to the water supply; allowing a period of time to pass after the treatment with ozone; and inoculating the disinfected soil or agricultural medium with at least one species of beneficial microorganism.

Abstract: The invention relates to a method for disinfecting soils or other agricultural growing media, characterised by comprising the following steps: obtaining a soil or other agricultural growing medium at their field capacity; treating the soil or medium at the field capacity of the previous step with ozonated water, wherein the ozonated water is prepared in situ with ozone-production equipment connected to the water supply; allowing a period of time to pass after the treatment with ozone; and inoculating the disinfected soil or agricultural medium with at least one species of beneficial microorganism.

Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.

Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.