Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.

Abstract: A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first dough component, and combining the two dough components in a second sheeting step. The resultant composite dough sheet maintains distinct dough component zones. This resultant dough sheet is then cut into individual food pieces, which are further processed to produce a unique edible snack, such as a marbled cracker or multi-color chip or crisp.

Abstract: An edible baking liner is disclosed which is formed from an edible paper made with large-granule vegetable starch. The liner is baked with the baking product and can be consumed without removing it from the baking product. The edible baking liner can replace the use of an inedible baking liner.

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Abstract: A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater than the thickness of a layer of dough in the laminated dough component. Alternatively, the weight of the non-laminated dough component is greater than the weight of a layer of dough in the laminate. The laminated dough component and the non-laminated dough component each retain their individual characteristics in the composite dough product.

Abstract: The invention provides a confectionery bar 110 comprising a rippled wafer 112 comprising a base portion 116 and two lobes 118, enrobed in a layer 114 of chocolate. The base portion 116 and the lobes 118 define between them a channel 120. A cylindrical bar 122 of caramel partly fills the channel 120. The lobes 118 are convoluted portions of wafer ribbon. The invention also encompasses a rippled wafer having a channel shaped cross section and a rippled wafer comprising two lobes, and provides a method and apparatus for forming rippled wafers.

Abstract: A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: A method and apparatus for beating and rolling a fermented dough belt between rolling members to release surplus fermentation gases in the dough belt has a first rolling member having a plurality of rolling rollers. Each rolling roller of the plurality moves sequentially upstream from downstream and beats and rolls the dough belt. A second large diameter conveying rolling member conveys and moves the dough belt between the first and the second rolling members.

Abstract: An apparatus for making generally flat dough based products includes a supply station having at least two hoppers for holding different ingredients and respective valve mechanisms disposed below outlets of the hoppers and being operable to control the quantities of ingredients separately dispensed from the hoppers, a mixing bowl disposed below the hoppers in a position to receive the different ingredients in the predetermined quantities wherein the mixing bowl is adapted to open for releasing a dough based product prepared therein toward a conveyor, and a heating station having first and second heating zones arranged along the conveyor between entry and exit ends thereof and being operable to produce infra-red and electric resistance heating respectively in the first and second heating zones so as to cap and cook the prepared dough based product by the time the product is moved by the conveyor to its exit end.

Abstract: A mat device for receiving dough to be rolled out and reducing the mess usually associated with rolling out of the dough includes a sheet including a top surface and a bottom surface. The bottom surface is positioned on a support surface. The sheet has a folding line extending along a width of the sheet and bisecting the sheet into a first section and a second section. The folding line facilitates folding of the second section with respect to the first section. An adhesive is coupled to the bottom surface of the first section of the sheet. The adhesive releasably adheres the first section to the support surface when the first section is placed on the support surface.

Abstract: An object of the present invention is to provide baked confectionery that can be made on an industrial scale, and are sufficiently shapable even when using an oligosaccharide having physiological functions, such as decay resistance, the effect of promoting bifidobacterium growth, the effect of improving the metabolism of lipids such as cholesterol, the effect of regulating immunity, and the effect of inhibiting a rise in blood sugar level. According to the present invention, there is provided baked confectionery comprising flour, a saccharide comprising 1-kestose, and an oil and fat comprising a water-containing oil and fat; and a method for producing such baked confectionery.

Abstract: A system and/or method for making a pizza pie having an outer cheese portion comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the outer crust to flow through the at least one opening, thereby forming the outer cheese portion at the upper surface of the outer crust. A cutting tool of the system comprises a rotatable disc with notches in its cutting surface to enable formation of the at least one opening in the outer crust. A cutting guide of the system comprises a generally disc shaped member with a support surface at its outer edge for supporting and guiding application of a cutting device against an outer crust region of a pizza dough.

Abstract: A saddle for a sheeting head includes a pair of semi-circular concave edges configured to seal a pair of rollers. The oppositely facing concave edges each include a tongue that fits in a corresponding groove in the roller and a retracted concave edge adapted to wrap around half the roller surface. The saddle includes a top portion wherein the concave edges downwardly converge, and a bottom portion wherein the concave edges downwardly diverge. A narrow waist is provided at the proximal-most position of the concave edges and adapted to fit in a pinch point between the rollers. A sheeting head assembly incorporating the saddle may include a sidewall to which the saddle need not be fastened. The self-locking characteristics of the saddle enable an assembly to omit sidewalls altogether.

Abstract: The fresh pasta has a dough comprising flour, eggs and/or water. The dough further comprises up to 50% of one or more fresh vegetables by weigh of the dough. The process for the preparation of a fresh pasta comprises the steps of mixing and kneading the flour with eggs and/or water realising a dough, sheeting the dough, forming the sheet of dough in order to obtain fresh pasta having the desired shape. The dough in realised by mixing and kneading, in addition to the other ingredients, also fresh vegetables.

Abstract: The present invention relates to a method and device for curling up dough slices, comprising a conveyor for the dough slices, a gripping element, arranged above the conveyor, for curling up a dough slice conveyed under the gripping element by the conveyor, pressure means, for pressing curled up dough slices on the conveyor, wherein the distance along which the gripping element grips dough slices is adjustable in the direction of conveyance.

Abstract: An object is to provide a method and an apparatus for lapping strip-shaped food dough onto a transporting unit without repeatedly applying tension or relaxation. A method of lapping food dough in which strip-shaped food dough being continuously conveyed is lapped onto the transporting unit configured to transport the food dough in a direction intersecting a conveyance direction of the food dough.

Abstract: The present invention is a pan for cooking pizza dough and method of using same. The pan consists of a first pan mountable below a second pan. The first pan has a flat bottom and a plurality of fingers projecting upwards from the bottom. The second pan having a flat bottom provided with a plurality of apertures dimensioned and configured to receive the fingers of the first pan. The first and second pans have mounting elements for releasably mounting the second pan on top of the first pan. The apertures of the second pan and the fingers of the first pan are dimensioned and arranged such that the fingers of the first pan project through the apertures of the second pan when the second pan is mounted on top of the first pan. The pans can be used to cook pizza dough by first spreading the pizza dough into the second pan and then mounting the second pan to the first pan such that the fingers of the first pan project through the apertures of the second pan and into the pizza dough.

Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.

Abstract: A device for manufacturing food products includes two or more raw material-feed hoppers, the hoppers being disposed above a conveyer belt and each hopper containing two rollers that rotate in opposing directions relative to one another to produce raw material sheets. A molding roller is disposed above the conveyer belt that rotates in a direction opposite of the conveyer belt. The sheets produced in the hoppers are deposited on the conveyer belt and are fed between the conveyer belt and the molding roller.

Abstract: A machine configured to laminate a flour-based dough includes a support structure, at least one pair of counter-rotating lamination rollers, for example, with a diameter equal to or greater than 250 mm, carried by the support structure, and a driving device operable to drive the lamination rollers for rotation with a given difference in the rotational speeds thereof, which difference is between 3% and 7%, for example, equal to 5%. The machine further includes a non-motorized conveyor belt arranged to be set into motion by the lamination roller rotating faster than the other lamination roller.

Abstract: A folding tool onto which one places a fortune cookie crepe and a fortune ticket, while the crepe is still soft and pliable, which one then bends at hinges of the tool in a specific sequence, to cause the folding of the crepe around the fortune ticket and into a traditional fortune cookie shape before the crepe begins to permanently harden into its thus-formed shape.

Abstract: A method for making a hollow bagel product, including the steps of providing dough, sheeting the dough to a desired thickness, stamping ring-shaped pieces from the dough to form a stream of dough pieces, proofing the ring-shaped dough pieces and baking the proofed ring-shaped dough pieces in a conveyorized tunnel even at a temperature and for a time sufficient to cause the dough to blister between an outside diameter and an inside diameter of each ring-shaped section so as to form a hollow bagel.

Abstract: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.

Abstract: A system and/or method for making a pizza pie having an outer cheese portion comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the outer crust to flow through the at least one opening, thereby forming the outer cheese portion at the upper surface of the outer crust. A cutting tool of the system comprises a rotatable disc with notches in its cutting surface to enable formation of the at least one opening in the outer crust. A cutting guide of the system comprises a generally disc shaped member with a support surface at its outer edge for supporting and guiding application of a cutting device against an outer crust region of a pizza dough.

Abstract: An apparatus for rolling and forming a food dough includes: a rolling roller configured to roll out a block of food dough placed on a table; and a frame unit having an inner circumferential surface configured to face the rolling roller. The rolling roller is configured to revolve around a revolving axis, and rotate around a rotation axis of the rolling roller. The rolling roller includes a first portion having a substantially conical or frustum shape extending in a rotation axial direction. The frame unit is provided outside of a revolving locus of the first portion of the rolling roller. The inner circumferential surface of the frame unit includes an upper side portion and a lower side portion that is farther from the revolving axis than the upper side portion with respect to the revolving radial direction.

Abstract: A method for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.

Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

Abstract: A process and plant for the production of precooked and gelatinized cereal-based food flours, particularly rise, corn and buckwheat flours, for use in the production of pasta and other food products. The raw untreated flour, possibly with ingredients added thereto, undergoes hydration after being mixed with a metered amount of water, in a fast mixer. Then, the hydrated flour is formed into a layer on a substrate to undergo precooking and gelatinization by steam treatment. The gelatinized flour may be dried into a half-processed flour for later processing or may be processed, after a cooling step, with other ingredients and/or water for the production of fresh or dry pasta or other food products.

Abstract: These inventions provide a method and an apparatus for rolling food dough without causing slipping between the food dough and rolling rollers and without causing twisted shrinkages in the food dough, and disk-shaped food dough manufactured by the method. Further, these inventions relate to the disk-shaped food dough manufactured by the method and the apparatus. The apparatus used for the method is comprised of a cradle that can relatively ascend away from and descend toward a table, and conical-shaped rolling rollers rotatably disposed at the cradle, which rollers can swivel. When the food dough is rolled by means of the rolling rollers by pressing the food dough, the rolling rollers rotate so that the speed of the rotation is higher than that when they are passively rotated by the swiveling motion. The relative speed of the descent of the rolling rollers toward the food dough is controlled so that the speed gradually decreases from the initial speed.

Abstract: A first edible food product of predetermined length is received by an intermittently movable upper conveyor having an effective length the same as said predetermined length. A lower conveyor continuously transports second edible food products and a sensor senses when each of the second edible food products reaches a predetermined location. A controller receives a signal from the sensor and causes simultaneous movement of the upper conveyor to deposit the supported first edible food product and activation of equipment to place a replacement first edible food product on the upper conveyor.

Abstract: A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen raw food product that may be cooked directly from the freezer in a microwave oven. The dough in the self-rising dough containing food product reaches full development in shorter mixing times at lower mixing speeds than conventional dough-containing products.

Abstract: An apparatus for stretching and rolling a mass of a strip of food dough to form a dough sheet is disclosed. A first conveyor (15) continuously conveys a mass of a strip of dough (9) along a traveling direction that is parallel to the mass of the strip of the dough (9). The incoming mass of the strip of dough (9) passes between and through a primary roller (11) and a secondary roller (13), which is opposed to and spaced apart from the primary roller (11) such that the incoming mass of the strip of dough is stretched and rolled into the form of a dough sheet.

Abstract: An improved platform for use with a conveyor system used in the automated formation of folded food products such as burritos, taquitos and the like. The platform includes a substantially planar base and an articulated flap having pivotally connected upper and lower members. The articulated flap rotates with respect to the base to fold the shell of the food product once. The upper member of the articulated flap rotates with respect to the lower member to create a pinch-like subsequent fold in the previously folded shell, which secures the filling within the initial enclosure. The platform may also include additional, rigid flaps for making additional folds after the upper member makes the pinch-like fold. Once the final fold is made, the partially-folded food product may be securely transferred to the mechanism for finalizing the folding and production thereof.

Abstract: The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.

Abstract: A folding tool onto which one places a fortune cookie crepe and a fortune ticket, while the crepe is still soft and pliable, which one then bends at hinges of the tool in a specific sequence, to cause the folding of the crepe around the fortune ticket and into a traditional fortune cookie shape before the crepe begins to permanently harden into its thus-formed shape.

Abstract: An apparatus and method for producing tissue slides is disclosed. The apparatus includes a holding assembly for manipulating the sample block, a blade assembly for preparing a thin section from the sample block, and a transfer roller mechanism for transferring the thin section to a receiving medium. The apparatus further includes a controller that may track the sample block and thin section. The method includes the steps of first locating a sample embedded within a support medium, which may be paraffin or a similar medium. Next, the embedded sample is oriented in such a way that its working surface is presented. This orientation may entail determining the orientation of the embedded sample with respect to the blade that will produce the largest cross-sectional area. Next, a slice of the sample from said embedded sample is removed and subsequently transferred to a suitable receiving medium, which may include a microscope slide.

Abstract: The present invention is in the field of layered food products and processes for making them. The present invention provides food items with improved crispy and non-abrasive texture and more abundant flavor, as well as industrially-efficient and cost-effective processes for making food items with the improved crispy and non-abrasive texture and more abundant flavor.

Abstract: Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time during baking, wherein the encapsulated chemical leavening agents at least partially leaven the dough composition during baking, and wherein the encapsulated chemical leavening agents are uniformly incorporated into the dough composition or dough ingredients by methods that limit shear damage to the encapsulated particles.

Abstract: This is a domestic rolling machine for homemade pasta with the surface of the rolling rollers formed by anodizing metal to provide a micro-rough surface that considerably increases adherence thus reducing the number of passes for the sheet of pasta to reduce the thickness of the sheet of pasta from the initial to the final thickness.

Abstract: An improved dough sheeting system and method which allow for improved selection of sheeter gap size and which provide a quick release mechanism to prevent damage to sheeter rollers. Hydraulic actuators, attached to a movable roller, hold the roller in a fixed position relative to an opposing roller. The actuators are engaged with a closing force in excess of the force exerted by the sheeted material against the rollers thereby ensuring that the rollers maintain a gap of fixed width. Thermal expansion blocks mounted to the frame or housing of the opposing roller provide a means for fine adjustments in the sheeter gap.

Abstract: A plurality of rolling rollers move sequentially upstream from downstream or downstream from upstream along the food dough belt, while each rolling roller rotates on its own axis. The moving direction of the rolling roller is changed according to technical requirements. The number of beats is regulated by changing the moving speed V1 of the rolling roller. Further, the peripheral speed of the rolling roller is made to be equal to or almost equal to the surface speed of the food dough belt by changing the rotating speed V2 of the rolling roller.

Abstract: The invention relates to a device for the continuous production of a strip (6) of dough from a mass (5) of dough, the width of said strip being a multiple of its thickness. The inventive device comprises at least one pair of opposite, interspaced, longitudinal guiding elements (8, 9) for guiding the dough. The dough passes through the gap (15) formed between the guiding elements and is guided by said guiding elements (8, 9), which are driven in opposing rotatory directions, from an intake end (16) of the device to an outlet end (17) of the same. At least one of the guiding elements (8, 9) is profiled on its circumference with a plurality of grooves (20) extending side by side, perpendicularly to the longitudinal direction of the respective guiding element (8, 9). Said grooves (20) assist the transport of the dough through the gap (15) and enable the bubbles in the dough (5) to be maintained.

Abstract: A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.

Abstract: A method for producing a food shaped as a continuous bar by placing a continuous inner material on a continuous strip of an outer layer material that is transferred on a former belt, comprising the steps of placing food material that includes the inner material placed on the strip of the outer layer material in a channel space defined by the former belt while it is running; and shaping part of the former belt that is located at the channel space as a sleeve by pushing and joining edges of the former belt by a pushing device to allow edges of the outer layer material to be joined.

Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In one embodiment, the filling layer is a low water activity fruit filling layer. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.

Abstract: A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.

Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.

Abstract: Mass handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.

Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.