Abstract: A dough package has a sheet of dough and another sheet of a non-adhesive separator media cooperatively wound in a spiral assembly which is snugly fit inside a rigid container to protect the soft spiral assembly during the time that the package is an article of commerce. The sheet of separator media might be twice the size of the dough sheet in order to allow folding in about half into two flaps for covering both sides of the dough sheet while wound in the spiral. During domestic use, one flap might serve to separate the dough sheet from the countertop as the extra flap can be folded out to provide extra non-adhering working space. Cookie cutters, edible complements, and rolling pin handles might also be optionally pre-stocked with the dough package.

Abstract: Described are dough products that include a packaged refrigerator-stable, raw, dough compositions, and related methods, including but not limited to dough products that include a package having specific venting, specific opening mechanisms, and other specific package structures.

Abstract: A method for forming a pressed, baked food product including providing a dough intermediate puck. The dough intermediate puck is processed through a first, compression station that applies a compression force and heat to the dough intermediate puck, resulting in a pressed puck. The pressed puck is processed through a second, dwell and heating station that contacts opposing major surfaces of the pressed puck in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product. The above steps are characterized by continuous movement of the puck from an upstream end of the first station to a downstream end of the second station. In one embodiment, residual heat from the first station is applied in the second station.

Abstract: The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavour composition. The present invention also relates to its use and a process for its preparation.

Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

Abstract: Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.

Abstract: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.

Abstract: A food container includes a first compartment for retaining a food item and a second compartment for retaining an accessory for the food item. The first and second compartments are defined by first and second flexible sheets that are secured to each other.

Abstract: A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take any asymmetrical or symmetrical form. The product can have a central portion or location and two or more portions that extend from the central portion that are asymmetrical or symmetrical about the central point. The portions can be filled or topped with fillings or toppings and can be designed for convenient preparation, serving, separation into individual units, and consumption by hand. The food can be uncooked, par-fried, par-baked, baked, fried, etc.

Abstract: A microwavable product can include a first food product in a package, and a flow-capable butter-syrup compound in the package adapted to remain solid prior to heating. The butter-syrup compound may be packaged in direct contact with the first food product. The butter-syrup compound can include substantially pure butter and/or substantially all natural syrup. The butter-syrup compound can include about 50% butter and about 50% maple syrup, and can be a homogenous mixture of butter and syrup components.

Abstract: Pack for doughy food products in portions which comprises a protective case in the shape of a book box made up of a plastic monoblock part with two covers facing each other and joined to a spine, capable of being swung open, and, jutting out from the covers, lateral edges facing each other, that fit together and/or overlap one another to laterally close the case which is kept shut by the use of tabs that may be unfastened; fixing elements are used inside the pack as a support for the single-portion packets of the doughy product, held to the support by means of their common plastic film wrapping.

Abstract: A hermetic package for a food product having a first wall, a second wall and a receiving cavity. The first wall defines a first portion of the receiving cavity and a first flange surrounding the first portion of the receiving cavity. The second wall defines a second portion of the receiving cavity and a second flange surrounding the second portion of the receiving cavity. The second flange is preferably configured so that it is generally consistent with the configuration of the first flange. The first portion of the receiving cavity and the second portion of the receiving cavity are combined to form the receiving cavity by joining the first flange of the first wall to the second flange of the second wall to form an inner seal that is disposed outside of and surrounds the receiving cavity.

Abstract: Described is a packaged dough product comprising a dough composition in a flexible package and including encapsulated basic chemical leavening agent and non-encapsulated acidic chemical leavening agent, the packaged dough product containing a carbon dioxide scavenger to reduce bulging of the packaged product during storage.

Abstract: A special tabbed pattern is integrated into a series of forms. The forms may be cookie cutters adapted to cut baked dough or other material set to desired density to provide a series of panels corresponding to the cutters. Alternatively, the forms may be molds, e.g, adapted to receive melted chocolate which is allowed to cool and set to form a series of panels corresponding to the molds. The panels are adapted to be joined together to form a decorative structure. The tabs are sized and positioned to provide a dovetail joint along each edge of the structure. The protruding tabs or ends are of a slightly smaller dimension than the notches that they fit inside of to provide a secure fit. This self-interlocking design allows each individual piece of the structure to be fitted together, one at a time, while maintaining an acceptable degree of stability throughout the assembly process.

Abstract: The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that provides: an improved method for manufacturing dough products; an improved method for packaging dough products; and an improved method for storing dough products.

Abstract: A system which enables fillings (such as sandwich fillings) to be kept separate from bread. The system thus enables the fillings and bread to be stored and transported together without the bread getting soggy. The present invention also provides a way to quickly dispose the fillings within the bread by requiring the user to perform only a single quick motion. A bread is formed to accept a pouch containing filling. The open end of the pouch is folded shut and is placed into the bread. The bread and pouch assembly is placed inside a bag which is sealed with a tab. A tail of the pouch passes through the tab and thus outside the bag. A user pulls the tail of the pouch causing the filling to be squeezed into the bread by the constricting action of the pouch passing through the tab.

Abstract: Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as formed and deposited. Such provides the ability to create a three-dimensional pattern on the surface of a sweet dough piece, particularly a soft cookie dough piece. The methods can be accomplished by high-speed wire cutting production methods as well as other dough piece depositing apparatuses, such as roller-type depositors.

Abstract: Apparatus for shipping and preparing baked food products includes a receptacle containing the food product, a baking shield upstanding above the receptacle, and a shipping carton. To prepare for shipping, the baking shield is placed at the bottom of the receptacle and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

Abstract: Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Abstract: A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at, least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

Abstract: The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch is cooked under heat with a microwave oven to obtain a sponge cake that permits eliminating the gum-like hard texture inherent in conventional sponge cakes of this type and exhibits a light and soft texture. The obtained sponge cake is free from bake shrinkage and exhibits a good-looking voluminous appearance.

Abstract: A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty substance, about 0% to 35% of texturizing agent, about 0% to 20% of aromatic product, and about 0% to 0.5% of salt is prepared by stirring, heat treating at a temperature of about 60° C. to 115° C. for about 7 seconds to 5 minutes; the temperature of the mixture is then adjusted to about 15° C. to 40° C. and to which molten fatty substance is added with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit.

Abstract: A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.

Abstract: High end or premium bread, including presliced loaves, are inserted into a preformed inner bag by an automatic bagging machine. The open end of the inner bag is gathered and sealed, and thereafter the inner bag is heat shrunk to closely enclose a loaf. Then the heat shrunk inner bag and enclosed loaf is bagged by a second automatic bagger, and the outer bag is then closed by an automatic bag closer. The inner bag preferably has a gusseted closed end which is adjacent to the openable end of the outer bag for presentation to a consumer. Such closed end of the inner bag can have bag weakening perforations or scores for convenient opening by the consumer.

Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Abstract: The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3 or more and less than 1.085 g/cm3, and contains unreacted chemical leavening agents remaining therein. By baking the frozen pie dough product even in a short time in a high-power oven after freezing, it is possible to give a product which is in a stable and well-risen state with a layered texture, can be easily baked and has a crispy texture.

Abstract: Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand without substantially stretching the flexible package and without the need for substantial headspace, but due to a change of form of the packaged product, e.g., due to a change in shape from a shape that has a low ratio of volume to surface area to a shape that has a higher ratio of volume to surface area, or due to a change from a wrinkled or folded form to an unfolded or less wrinkled or unwrinkled form.

Abstract: A packaged food article of improved appearance and stackability comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as an active cultured dairy product, is disposed within and partially fills the container, while defining a headspace volume which is not filled with the food stuff A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article.

Abstract: A ready to bake dough product with a shaped filling is disclosed. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configured such that it has a shorter distance vertically than horizontally. The shape of the filling may be substantially in the form of a rectangle, triangle, pentagon, hexagon, half circle, diamond, trapezoid, oval, or similar shapes.

Abstract: A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids, leavening agent, etc., is premixed and rapidly processed at an high temperature such as between about 280° F. to 310° F. The mixture is then cooled to a predetermined temperature, then packaged for either refrigerated or ambient storage.

Abstract: A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and shape (generally square and about 4 by about 4 by about 0.75 in. deep) and is especially adapted as a single serving or snack food product. Also provided is a kit for preparing ready-to-eat deep dish pizza, the kit including one or more deep dish pizza crusts, pizza sauce, cheese, and one or more pizza toppings. The deep dish pizza crusts are designed so that they can be nested so as to reduce the volume requirements in the kit. Each of the components of the pizza kit, including the deep dish pizza crusts, is hermetically sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another.

Abstract: The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

Abstract: A method of preparation and delivery of pocket bread in which the pocket bread is cut immediately after baking, the walls of the pocket bread are separated along the cut line, and individual pieces of pocket bread are nested one inside another to create a stack. Each piece of pocket bread is therefore pre-opened, and the stack is packaged for delivery to consumers.

Abstract: A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: The invention relates to an combination (1) containing a dough to be kept under refrigeration and including a packaging system (2, 7) provided with a one-way valve (8), a dough (4) based on living yeast inside said packaging and a substantially oxygen free atmosphere surrounding the dough.

Abstract: A method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines, or combinations thereof and the portions are separated from the sheet by breaking then along the grooves, or score lines. The grooves or score lines may be intersecting or non-intersecting and substantially straight to define polygonal shaped portions, or at least partially arcuate to define the shape of an object having non-linear features, such as a cartoon character.

Abstract: Described are packaged dough products comprising a dough composition in a flexible package, the packaged dough product contains a carbon dioxide scavenger to reduce bulging of the packaged product during storage.

Abstract: The present invention relates to packaged, convenient to use cookie intermediates having an integral design element which can be provided on a commercially produced scale. The individual cookie dough intermediates can be produced having any sort of internally, predetermined design element and is provided in a convenient packaging arrangement. More specifically, the present invention is directed to the creation of individual predetermined dough intermediates that include an interior and integral arrangement of dough shapes, designs or elements in order to create a composite cookie dough intermediate that is illustrative of a particular theme or event, such as holidays, special occasions, sporting events and the like, that are provided in a ready to use, convenient format without requiring any additional slicing, breaking or similar action prior to baking or cooking.

Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Abstract: Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing the potato-based ingredient for a sufficient amount of time for the ingredient to form a dough-like consistency; (c) shaping the potato-based ingredient into shaped pieces; and (d) heating the shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust. The invention further encompasses filled food articles and packaged foods comprising potato-based food products according to the invention.

Abstract: The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

Abstract: The invention is directed to a ready-for-use frozen or refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof, to facilitate separation of the dough into pieces that can be baked into individual bakery products such as cookies, muffins, brownies, or other pastries. The invention also relates to a method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines or combinations thereof and the portions are separated from the sheet by breaking them along the grooves or score lines.

Abstract: The invention concerns a dough and closed container system, said closed container system allowing only gas outflow and the paste comprising, as essential constituents, flour, water, baking powder, baker's yeast, low temperature inactive yeast and alcohol. Sid combination is such that the essential constituents are selected in ratios such that the internal pressure of the container during the time interval included between Day 3 and Day 50 after being prepared ranges between about 6 psi (41.4 kPa) and about 30 psi (2068 kPa) at a temperature ranging between 0° C. and 12° C.

Abstract: A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough portion containing at least flour, a liquid, and a leavening system. The package includes at least one gas transfer passage. The leavening system at least partially proofs the dough after insertion into and closing of the package, such that the dough expands to a volume substantially equal to the volume of the package and has a high raw specific volume. The proofed dough bears against and seals the gas transfer passage to thereby arrest further proofing and prevent oxygen entry into the package. The dough product is then stored at refrigeration or freezing temperatures for later baking, without additional proofing, into a bread product having a high baked specific volume.

Abstract: Container for transporting heated food, particularly pizza and the like, comprising in combination an outer vessel and a tray of heat-formed plastic material. The tray has a base wall formed with ribs projecting from its upper face and from its lower face, respectively.

Abstract: Package for storing a food item, such as pizza. The package includes a bottom on which the foot item is supported and a lid that closingly engages the bottom. The lid includes a plurality of elements that project downward from the lid toward the bottom in a pattern corresponding to an intended pattern of food slices. The ribs help to strengthen the package, hold the foot item in place inside the package, prevent migration of toppings from slice to slice, and may form indentations in the food item that serve as a template for cutting slices when the food item is removed from the container.