Abstract: Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described.

Abstract: Aspects of this technical solution can include receiving an order for food, the order including order data, identifying ingredient data and item data from the order data, displaying at least one of a portion of the ingredient data or a portion of the item data on one or more stations configured for preparing the order, where the portion of the ingredient data and the portion of the item data displayed on each of the one or more stations is based on a task to be performed at a respective one of the one or more stations, monitoring the task at each the one or more stations as the task is performed for compliance with the portion of the ingredient data and the portion of the order data displayed at the respective one of the one or more stations, and executing an action based on the monitoring.

Abstract: This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate than traditional food carriers. In an aspect, the composition contains egg whites. In an aspect, the composition may also contain one or more plant protein ingredients.

Abstract: Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.