Abstract: A cookie packing container having a hanger to allow a user to eat the contents contained in the packing container, which is provided with an improved structure of a packing container for packing cookies and a hanging tape for allowing a user to hang the packing container in the neck, to thereby allow a user to eat the contents conveniently. The cookie packing container includes a packing container having a longitudinal seaming portion formed by using a planar packing sheet and seaming one end of the packing sheet to thereby contain cookies therein, a low-end seaming portion formed by seaming the lower end of the packing sheet and an upper-end seaming portion formed by seaming the upper-end of the packing sheet and sharpening the upper-end seaming portion to form a peak portion, and a hanger combined in one end of the packing container, for hanging the packing container in the neck.

Abstract: The present invention comprises a dough. The dough comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures of a single fractionated fat, a double fractionated fat and cocoa butter.

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: A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.

Abstract: A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance proofing of the frozen dough product as compared to a like frozen dough product not contained in an atmosphere enriched in carbon dioxide. Methods of manufacture and methods of use are also described.

Abstract: An ovenable enclosure (10) for pizza or other heatable food product comprises a box of taint free board having an interior clearance over the pizza, a central vent (15) in the upper surface and a metal plate (16) on lower surface. The enclosure gives more consistent heating of the pizza with reduced edge dryness.

Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.

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 preferred embodiment protective packaging (10) is directed to a protective packaging for hard taco shells (27). It is understood, however, that the present invention may be modified to provide an improved packaging container for other brittle yet perishable food substances. The packaging (10) includes a pad (11) having legs (12, 13, 14, 15) that are compressed when a force is exerted upon them without breaking the taco shells (27). The pad (11) covers an area greater than the area covered by the taco shells (27). The taco shells (27) are packaged in a nested arrangement, and the packaging (10) also utilizes a paper board U-shaped insert (35) placed in the opening of the end taco shell, which protects the shells (27) from breaking in side to side impact. The shells (27) are shrink-wrapped onto the pad (11) and the pad (11) is then placed inside a protective carton.

Abstract: This invention consists of an accommodation bag such that one outer bag accommodates multiple inner accommodation bags and at least one of the inner accommodation bags is a liquid-accommodation bag from which a liquid flows. Also, the liquids or goods that flow out from other multiple accommodation bags in the outer bag are processed and used by mixing with or coming into contact with each other. Therefore, it is also possible to use the processed liquid for drinking or eating by taking it via the bottom of the outer bag. As a heating means, either an outside means, such as a microwave oven or the like, or an independent container installed inside the liquid-accommodation bag, is used. The heat-generation means inside the liquid-accommodation bag is such that heat is generated when there are combined together at least two kinds of materials that generate heat by chemically reacting together, and such that only such generated heat can be utilized.

Abstract: Packaging is preferably constituted by a box which includes a base part and a lid, preferably of transparent plastics material. Adjacent at least some of the sites provided to house the products, constituted usually by confectionery such as pralines, chocolates and the like, lens formations are arranged which draw attention to the corresponding products, both by creating light-reflecting effects similar to those seen in a jewel, and by making it easier to see the products, even when the packaging is viewed from a very narrow angle.

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: A ready-for-use refrigerated sweet dough that is prepared from flour, sugar, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be broken off and baked into individual bakery products such as cookies, muffins, brownies, or other pastries. 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: A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled, unrisen yeast-bread dough into a consistent elongated shape; proofing, baking, enrobing, and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.

Abstract: A pre-packaged shelf stable food product mix kit of at least one first food product having a defined shape and a second food product in dried powder form intended to be reconstituted with a liquid, and stored without refrigeration with the two food products after reconstitution of the second product to be utilized together, is enclosed in an air-tight sealed container which supports the first food product and encloses the second food product in a flexible sealed package within the container. The second food product in dried powder form comprises milk fractions, preferably selected from the group consisting of milk, whey, curd, cream, sweat cream and mixtures thereof, and is intended as a filler for the first food product which may be baked or cooked food products, such as cannoli shells, hollow pasta products, such as manicotti, pastries, such as lady fingers, to form dessert items such as cannoli, tiramisu and the like, or food entrees such as manicotti, lasagna, and the like.

Abstract: A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of at least 0.2° C./min after proofing the bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the lowering step. The bread dough is taken out from the container, shaped, and finally proofed in a proofer.

Abstract: The invention relates to packaged, unfilled or filled, precooked pasta foods in portions of between 150 g and 500 g, characterized by being sealed within a sheet which is heat-resistant up to at least 125° C. Oxygen-impermeable composite sheets are preferably employed as the sheets. The invention further relates to a method for the preparation of such packaged pasta foods.

Abstract: A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2° C./min to thaw and finally proof the shaped and frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of 0.2° C./min to 0.7° C./min after finally proofing the shaped and frozen bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the raising and lowering steps.

Abstract: A kit comprising a decorative container or can which includes dry, packaged cake mix and a package of pre-mixed icing. The cake can be baked and stored in the container. The outer wall of the container is decorated with a heat-resistant paint.

Abstract: A tubular composite container includes a paperboard body ply wrapped into a tubular shape, and a polymer film liner ply wrapped into a tubular shape and adhered to the inner surface of the body ply. The liner strip includes a heat seal layer facing the body ply that is formed of a heat-sealable material, and the inner surface of the liner ply that contacts the mandrel is formed of a hard polymer material whose melting temperature is substantially higher than the sealing temperature at which the heat-sealable material softens and seals to itself. One edge portion of the liner ply is folded inward toward the mandrel, the liner ply is wrapped onto the mandrel such that the folded edge portion overlaps an opposite edge portion of the liner ply, and the heat seal layer on the folded edge portion is heat sealed to the opposite edge portion.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is disclosed.

Abstract: A ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between about 0.3 and 1.5% baking powder and provided in a precut form or in a form with grooves. Preferably, the dough is provided with score lines or grooves that define equally sized portions that can be broken off or pulled apart and then baked to form individual cookies. In addition, the block can be formed of different dough layers or strips, or each portion can be provided with a different color, stamping, decoration or filling. If desired, the portions can be of different configurations or shapes.

Abstract: A container assembly for carrying display-packaged delicate baked goods includes a container having opposing side walls interconnected with opposing end walls, a bottom interconnected with each of the side and end walls, a top, and an interior. A retaining tray has at least one aperture therein, and is removably received in the container interior. The retaining tray is dimensioned such that the container side and end walls restrict movement of the retaining tray in a direction perpendicular to the container side and end walls. The retaining tray includes at least one spacing member extending therefrom and spacing the retaining tray from an underlying surface. A display package includes a pan portion and a top removably secured to the pan portion. The pan portion includes a projection extending outwardly therefrom, and is removably received within the aperture until the projection contacts the retaining tray.

Abstract: A pre-packaged s'more kit containing a plurality of marshmallows, crackers, and flavored wafers shaped to fit inside an elongated container. Preferably, the kit includes a roasting utensil also designed to fit within the elongated container. Once the s'more ingredients are removed, the elongated container can be reused as a storage container, a drinking cup, even a refractory telescope. Advantageously, a s'more connoisseur need only purchase one easily storable and transportable kit Instead of separately purchasing the ingredients in bulk.

Abstract: A ready-for-use refrigerated cookie dough and which is prepared from flour, sugar, baking powder and fat, containing from about 0.1% to about 1.5% baking powder and 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 cookies.

Abstract: A ready-for-use 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. 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 present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature range and a core comprised of a leavening agent. The leavening agent is either a chemical leavening agent or a yeast-based leavening agent or a combination of a chemical leavening agent and yeast-based leavening agent. The batter or dough is preserved in a flowable condition by using a combination of acidic pH, control of water activity, and refrigerated storage temperature against microbial spoilage further assured by using preservatives such as potassium sorbate or calcium propionate.

Abstract: Container for transporting heated food, particularly pizza and the like, formed by a first and a second half-shell of moulded plastic material each having a bottom wall and a lateral wall with mutually substantially sealed coupling means to define, in the coupled condition, a cavity for containing food and communicating to the outside through vent openings.

Abstract: The invention is a vented or unvented packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention 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: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention 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: A cookie container comprises a base having a bottom wall and an upstanding side wall surrounding the bottom wall. One portion of the side wall forms a pair of integral ramps for supporting respective generally straight rows of cookies at an angle relative to the bottom wall. The ramps are angled slightly away from each other such that an interior angle between the ramps (as viewed from an interior of the base) is greater than 180 degrees. By angling the ramps away from each other, the rows of cookies extending from the respective ramps into an interior of the base diverge away from each other. This, in turn, assists in showcasing cookies supported by the ramps for better viewing because a consumer can readily see the generally flat top of at least one cookie from a greater viewing angle than if the cookies in both rows extended in the same direction.

Abstract: An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.

Abstract: A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

Abstract: A packaging system for tart shells includes transparent plastic lower and upper halves connected together and lockable together by protrusions and recesses in the halves. The upper and lower halves have one or more chambers defined by chamber halves formed in the lower and upper halves that combine together to form each chamber. In the preferred embodiments of the present invention, anywhere from one to eight chambers may be provided in the packaging system. Concerning each such chamber, the lower half of the packaging system includes a recess sized and configured to receive the undersurface of a tart shell. The upper chamber half includes a generally dome-shaped portion designed to overlie a recess within the tart shell that is normally filled with an edible material and has a lower periphery spaced radially inwardly from the periphery of the lower chamber half.

Abstract: A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

Abstract: A method and apparati for preparing and displaying a donut having a "fresh-baked" quality in a retail environment principally uses standard equipment available in a typical convenience store or quick-service restaurant. The method utilizes pre-frozen donuts manufactured at a centralized manufacturing facility and involves thawing, storing and heating the frozen donuts at the point-of-service. The donuts are thawed under refrigeration but in a generally humidity-constant environment. This on-site procedure allows a retailer to quickly and conveniently produce a moist, fresh-tasting donut with minimum equipment and effort. Furthermore, the present production method allows the retailer to control the number and type of donuts produced for sale, thereby substantially eliminating waste and allowing the retailer to immediately tailor donut production to local consumer demand. An improved applicator eases the glazing process to permit relatively inexperienced personnel to properly glaze the donuts.

Abstract: A food storage and transportation device primarily including a container, a plurality of removable inserts, and a lid is described. The inner surface of the container has a plurality of groove and shelf assemblies. The removable inserts have a plurality of tabs extending radially outward, a set of handles, and a plurality of openings for receiving a plurality of cupcakes. In operation, the cupcakes are placed into the respective openings with the base of the cupcakes extending through the opening, whereas the top of the cupcake is retained above a top surface of the removable insert. The removable inserts and cupcakes are then loaded into the container. At no time does any cupcake come into contact with any other cupcakes. To remove the cupcakes, the removable insert is removed from the container and placed on a flat surface, whereupon the cupcakes are conveniently dislodged from their respective openings.

Abstract: A food storage and transportation device primarily including a container, a plurality of removable inserts, and a lid is described. The inner surface of the container has a plurality of support members disposed on and extending from the inner surface. The removable inserts have a plurality of grooves, a set of handles, and a plurality of openings for receiving a plurality of cupcakes. In one embodiment, the support member includes first and second shoulder portions for supporting the inserts. In another embodiment, the support member has a substantially uniformly increasing profile distance from the inner surface of the container as the support member extends downwardly from the upper portion to the lower portion of the container. The inserts are provided with grooves that frictionally engage the support member.

Abstract: A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22% less than a water content of the dough, and then the bread, after advantageously being allowed to rest for from 1 day to 7 days at a temperature of 4.degree. C. to 10.degree. C., is sliced, to provide a slice or slices having at least one crumb surface which then is toasted and after which, a food composition topping, which may be in an amount, by weight based upon the composite product weight, of from 50% to 75%, is placed upon the toasted crumb surface, and then the composite product obtained is packaged and refrigerated or frozen.

Abstract: The present invention relates to a method for deoxygenating a food product and packing it. This method includes the steps of supplying one or more products to an evacuation chamber, evacuating oxygen from the chamber for deoxygenating the chamber and the product or products, injecting protective gas into the chamber to replace at least part of the oxygen evacuated from the product and chamber with protective gas, and transferring the products to a packing unit and sealing it in a package. The invention also relates to an apparatus for such as purpose and to deoxygenated food package.

Abstract: The present invention is a container for storing fine particles in a sealed packaging, wherein air in the container can be evacuated through compression or vacuum without removing the fine particles. The container comprises a main body enclosing a pouch, terminating in a principal opening, a sealing mechanism attached to the pouch for sealing the pouch, at least one exit port extending through the wall of the pouch, and a porosity mechanism adjacent the exit port, wherein the porosity mechanism permits air to exit through the exit port, but prevents the fine particles from escaping through the exit port.

Abstract: A container for containing a food product and an ancillary product is provided, which includes a tubular body formed of a paperboard material, at least one retaining rim formed by bending one of the ends of the tubular body radially inwardly, and a cup for holding ancillary products and separating and protecting the ancillary products from the food product. The cup has an open end which is in engagement with the retaining rim for retaining the cup within the tubular body. In this arrangement, the container is capable of withstanding internal pressure generated by packaged dough or other pressurized products without the use of expensive, opaque crimped metal ends, thereby overcoming deficiencies of conventional product and ancillary product containers. This arrangement permits the container to utilize transparent plastic ends so that consumers may observe the ancillary product packaged in the container and avoid food product discoloration frequently caused by metal ends.

Abstract: A container for refrigerated dough or other expandable products and a condiment cup therein for containing icing and the like includes the following construction. The container has an elongate cylindrical body with an interior wall of a predetermined diameter and end closures. The condiment cup is of a flexible plastic generally cup-shaped construction having a generally cylindrical side wall closed at one end by a dome-shaped convex end and open at the other end. The cylindrical side wall has an outside diameter only slightly less than the diameter of the container interior wall so as to provide a loose friction fit when the condiment cup is positioned within the container cylindrical body portion. The condiment cup is filled with condiment and positioned within the container at one end of the cylindrical body portion with the open end of the cup facing the end closure at the one end.

Abstract: A cake package for packaging large and heavy cakes is shown with a cake base, a cake cover, two slits cut into the bottom side of the cake base along the corrugation of the board, and at least two flexible, reusable spring loaded clips. To assemble the present invention, a cake is first mounted to the cake base in the conventional manner. Then, the cake cover is attached to the cake base by using food grade glue or any other conventional method. Finally, the clips are mounted into place by securing the upper part of the clips to the cake cover and by securing the lower part of the clips into the slits located at the bottom of the cake cover. The clips stay in place due to the rigidity of their material.

Abstract: A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.

Abstract: A partially baked and frozen Pocket Pita Bread dough that the end user simply needs to `bake off` in order to provide an authentic, fresh and high quality Pocket Pita Bread both in a commercial and in a residential environment without the investment of labor, time, space, expertise, and expense in special equipment. The present invention provides such a product, as well as a process for the manufacturing of this product.

Abstract: A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods without spoiling or becoming inedible. The method includes sterilizing steps and means for easy removal of the bread from the can. A paper wrapper enables the bread to be maintained uniformly moist.