Abstract: Systems, apparatuses, and method for preparing dough-based products are disclosed. One disclosed system for preparing dough-based products comprises a fryer comprising a bottom and at least one sidewall, a proofer comprising a proofing chamber with a top, bottom, and at least one sidewall, and a conveying mechanism configured to transport the dough-based products from the proofing chamber to the fryer, wherein the top of the proofing chamber is located below the bottom of the fryer.

Abstract: The invention is directed to microstable soft drink beverages containing at least two edible acids chosen from phosphoric, citric and malic acids as a microstabilizer, in combination with water, a flavor system of one or more flavor extracts and distillates, and a sweetener, such as HFCS. The beverages have a pH of from 2.2 to 2.7 and a TA of from 15 to 33. The beverages may advantageously contain additional ingredients, such as potassium chloride and another microstabilizing ingredient such as sodium polyphosphate, d-limonene or ascorbic acid. Such beverages have a desirable balance of organoleptic properties and are rendered highly microstable without the use of conventional chemical preservatives or thermal processing.