Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A dispensing device having a housing capable of receiving a pre-packaged charge of pre-whipped topping or icing. The housing has an inner wall with a slot formed therein for receiving a rack that is capable of rotational and translational motion within the slot. The rack has a set of gear teeth that engage with a catch on a plunger. The piston moves in the axial direction to force the pre-whipped topping or icing through the outlet in its packaging. The catch on the piston is locked in one direction and pivots in the opposite direction such that the rack engages with the piston when it moves in a first direction and the rack disengages with the piston when it is moved in a second direction opposite the first direction.

Abstract: A dispensing device having a housing capable of receiving a pre-packaged charge of pre-whipped topping or icing. The housing has an inner wall with a slot formed therein for receiving a rack that is capable of rotational and translational motion within the slot. The rack has a set of gear teeth that engage with a catch on a plunger. The piston moves in the axial direction to force the pre-whipped topping or icing through the outlet in its packaging. The catch on the piston is locked in one direction and pivots in the opposite direction such that the rack engages with the piston when it moves in a first direction and the rack disengages with the piston when it is moved in a second direction opposite the first direction.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.

Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.

Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.

Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A device with a body and a central opening through which the pastry bag may be inserted. The opening has at least one projection extending from a perimeter of the opening arranged to engage the bag. The device may include a sidewall, and may further include a flange extending from the sidewall. The device may also have slits separating a plurality of projections which extend from the perimeter of the opening. In further embodiments, the flange may be tilted or the sidewall may include support ribbing to increase peripheral rigidity of the device. A method of using the device with a pastry bag.

Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.

Abstract: A dispensing device having a housing capable of receiving a pre-packaged charge of pre-whipped topping or icing. The housing has an inner wall with a slot formed therein for receiving a rack that is capable of rotational and translational motion within the slot. The rack has a set of gear teeth that engage with a catch on a plunger. The piston moves in the axial direction to force the pre-whipped topping or icing through the outlet in its packaging. The catch on the piston is locked in one direction and pivots in the opposite direction such that the rack engages with the piston when it moves in a first direction and the rack disengages with the piston when it is moved in a second direction opposite the first direction.