Abstract: A bread product is produced by forming a dough piece, creating at least one score in the dough piece, applying an adhesive to the dough piece with the adhesive extending across the score, freezing the dough piece to produce a frozen dough piece, and baking the dough piece, causing the adhesive to melt while establishing a bread product having, in a central region of the bread product, what was once a score held together by the adhesive during the early stages of baking, an internal exposed region. The outlined production steps can be re-arranged, so long as the scoring and adhesive application is performed prior to thawing of the dough piece.

Abstract: A roller is provided with replaceable shells formed of panels. The roller includes a shaft extending in a longitudinal direction. A center flange and two end flanges are mounted on the shaft and extend radially outward from the shaft at axially spaced locations. Between each end flange and one side of the center flange, a replaceable shell is provided. Preferably, multiple additional center flanges and replaceable shells are mounted on the shaft between the end flanges. An internal pin system is employed to ensure no screws are visible while holding the shell panels in place.

Abstract: A feed roller is formed with a generally cylindrical outer surface having raised portions arranged in a pattern that extends circumferentially around the surface. The raised portions are formed in distinct shapes. Preferably the distinct shapes are chevron shapes that retain dough between successive chevron shapes. The roller preferably has an annular ridge which prevents dough from escaping axially off the edge of the roller. In use, dough is feed between the feed roller and a mold roller. Some of the dough is retained on the outer cylindrical surface of the feed roller to provide a smooth surface for inserting the rest of the dough in mold cavities located in the mold roller.

Abstract: Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.

Abstract: A bread product is produced by forming a dough piece, creating at least one score in the dough piece, applying an adhesive to the dough piece with the adhesive extending across the score, freezing the dough piece to produce a frozen dough piece, and baking the dough piece, causing the adhesive to melt while establishing a bread product having, in a central region of the bread product, what was once a score held together by the adhesive during the early stages of baking, an internal exposed region. The outlined production steps can be re-arranged, so long as the scoring and adhesive application is performed prior to thawing of the dough piece.

Abstract: A shelf stable aggregate foods are described that include a relatively low amount of binder, such as a dairy binder or maltodextrin binder. Methods of making a shelf stable aggregate food include the forming a moist aggregate using a positive displacement method.

Abstract: Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.