Abstract: The breadmaking product free of gluten and lactose includes a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active soy flour; fresh yeast; dextrose; salt; hydroxypropyl methylcellulose; psyllium husk fibre; xanthan gum; and a mother dough with millet flour and/or sorghum, and amaranth, salt and bacteria, fermented for 16 hours at 28° C. and matured for 24 hours at 5° C. The product is produced by mixing water, the mother dough, the oil and the egg white in a mixer for five minutes at a speed of 45 RPM, with the rest of the ingredients for three minutes at 45 RPM, and with the yeast for five minutes at 90 RPM. Each bread is shaped and left to ferment at 24° C. with 90% humidity, baked at 180° C. and cooled at 8° C.

Abstract: A nozzle for injecting a moldable material has a nozzle body which defines a nozzle channel leading to the nozzle outlet. The nozzle outlet is controlled by an axially slidable nozzle pin extending coaxially through the nozzle channel. A guide sleeve slidably supports the nozzle pin until it reaches the region adjacent the nozzle outlet. As a result, the length along which the nozzle pin is exposed to the moldable material is significantly reduced, thereby substantially eliminating the bending stresses applied to the nozzle pin by the pressure asymmetries in the incoming moldable material. The nozzle pin may also be retracted fully within the guide sleeve to provide an unobstructed path for the moldable material to flow through and consolidate as it approaches the nozzle outlet. With this arrangement, the incoming moldable material may be conveyed towards the nozzle channel asymmetrically with respect to the axis of the nozzle pin without any deleterious effect.