Abstract: A system for making a food bar comprises a cup holder, a cutting station with a cutter that is configured to cut food contents within the cup holder, a pressing station with a press that is configured to compact the food contents within the cup holder, and a conveyor for moving the cutting station and the pressing station relative to the cup holder.

Abstract: The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to gluten enriched fractions and starch enriched fractions thus obtained.

Abstract: An improved system and method to produce a bread product is disclosed. Bread products that produced with the system and method are also disclosed. The bread products are intended for commercial manufacture with high volume and efficiency. The system and method produce bread products from multiple dough components; one dough component provides an interior core; another dough product provides an exterior layer. When the bread product is baked, a multi-component bread product is formed where the crumb is provided by the dough component of the interior core and the crust is provided by exterior surface of the dough component of the exterior layer. Any of a wide variety of types and forms and shapes and sizes and etc. of bread products may be produced. The system and method may be performed using any of a wide variety of production techniques.

Abstract: An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.

Abstract: A composition and method for producing edible utensils is disclosed, more specifically to replace frozen dessert utensils currently used for confections.

Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat, such as chicken, and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, with other ingredients, such as an alginate gum, to form a dough. The wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: A system is provided for producing gluten-free, vegan products at an industrial level. In one implementation, a vat system (200) includes a paddle assembly (202), a blade assembly (206) and steam-lined kettle (210). Whole grains and water are added in a certain order to the vat and heated to cook the mixture. As the mixture is cooking, the blade assembly (206) chops the grain and the paddle assembly (202) mixes the grains and water into a specific texture. The result is a cooked grain product that can be used like a dough in forming a variety of baked goods.

Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.

Abstract: A pie mold and method of making a pie crust that includes a rigid base and a flexible lid. The rigid shallow base includes a bottom plate and a side wall that forms a cavity of a size to correlate to a conventional pie or tart pan. The lid is placed atop the base to cover the dough-filled cavity and then the filled pie mold is chilled. Once the dough is sufficiently chilled, the dough is transferred to a conventional pie plate for baking. The pie mold may further include one or two optional non-stick liners that are positioned atop the bottom plate and upon which or in between which the dough is shaped. The liners are used to transfer the chilled and shaped pie dough to the pie pan, and peeled off prior to placing the pie dough into the pie pan and/or baking the pie crust.

Abstract: A baking mold (1) having a first mold (3) and a second mold (5) which are connected to each other by a clamping ring (7, 9).

Abstract: The present invention comprises a rotary drive nozzle die machine for use with at least first and second dough extruders. The machine includes at least one rotatable nozzle having at least two openings for extruding at least two strands of dough therethrough, a first compression head for directing a first flow of a first type of dough under pressure from the first extruder toward the at least one rotatable nozzle and a second compression head for directing a second flow of a second type of dough under pressure from the second extruder toward the at least one rotatable nozzle.

Abstract: A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed in the elongate trough such that the dough billet has a predetermined orientation and the dough billet is moved into a cutting station using a conveyor. The dough billet is scored in the sling at the predetermined orientation with an automated cutting station. The dough billet is removed from the elongate trough by raising the dough billet by pressing a contact element against a bottom of the sling and taking the raised dough billet from the frame. The dough billet is also cooked on an oven floor.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water.

Abstract: A dough extruder is disclosed that is configured to provide a continuous dough rope suitable for cracker products using a straight extended low friction compression chamber and a die plate oriented substantially perpendicular to a laminar flow of the dough. In one embodiment, the extruder can have a compressive force sufficient to extrude a plastic mass in a laminar flow in the range of about less than 120 psi; a compression chamber providing for an interior coefficient of friction in the range of about 0.2 and 0.35; and a die plate horizontally aligned with the longitudinal axis of the compressive force.

Abstract: A method for producing dough includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of cereal grains and liquid, and a kneading process #30 of kneading a dough material constituted by the mixture of the ground grains and the liquid with a kneading blade to obtain the dough. The crushing process #20 is preceded by a pre-crushing soaking process #10 in which the grains and the liquid are left to rest in a mixed state. In the kneading process #30, gluten, seasoning, a leavening agent, and the like are added to the dough material or the dough. When the leavening agent is yeast, a step of adjusting the dough temperature to a predetermined temperature before adding the yeast is provided.

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: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.

Abstract: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.

Abstract: A low profile batter dispenser, for the housing of batter on a counter top for an extended period of time while cooling the batter to resist bacterial growth therein. The batter dispenser includes a housing, a batter container, and an ice pack assembly for holding an ice pack on the bottom of and in contact with the batter container.

Abstract: There is provided a water-soluble dietary fiber-containing composition for bread-making, comprising a homogeneous mixture of a water-soluble dietary fiber material, and an fats and oils, wherein the water-soluble dietary fiber material comprises not less than 85% by mass of a dietary fiber, wherein the water-soluble dietary fiber-containing composition for bread-making comprises 20 to 100 parts by mass of the fats and oils relative to 100 parts by mass of the water-soluble dietary fiber material is provided. Also, there is provided a bread fortified with a water-soluble dietary fiber, produced by using this composition; and a method for producing the bread fortified with a water-soluble dietary fiber comprising adding this composition in a kneading step in a bread-making process.

Abstract: A baked product rich in flour-containing fibres includes from 6 to 20% by weight a mixture of at least one type of starch and an improving agent selected from a group consisting of branched maltodextrins, polydextrins and a polydextrose, wherein the percentages are expressed by weight with respect to a final product.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the water part corresponds to between 5 and 30 wt. %, the animal and/or vegetable protein part is equal to 1.5 wt. %, and the animal and/or vegetable fat part corresponds to between 0 and 5 wt. %.

Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.

Abstract: The invention relates to a method and composition for low temperature forming of starch based and/or protein based feeds. It is particularly related to human or animal feeds containing inactivated probiotics, prebiotics, enzymes, inactivated yeasts, botanical extracts and dairy components. The low temperature extrusion process provides a means for the formation of a suitable starch and/or protein-based structure, as a carrier for temperature and/or pressure sensitive ingredients.

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: 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: The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber and all of said ingredients are subsequently kneaded. The inventive method is characterised in that it comprises: a vacuum phase during which a vacuum is applied in the chamber; and one or more phases involving the introduction of gas, during which a gas containing oxygen is introduced into the chamber. The aforementioned vacuum phase continues more or less throughout the entire kneading phase, with at least one part of each introduction phase taking place simultaneously with the kneading phase. The invention also relates to a device that is used to carry out said method.

Abstract: A machine for the production of dough mixes, in particular dough mixes for foodstuffs, includes a plurality of chambers, set in succession and communicating with one another via respective passages for enabling a flow of dough from each chamber to the next one; and at least one kneading implement provided in each chamber.

Abstract: A bread maker including a main body having an oven compartment with a front opening, a door to open and close the front opening of the oven compartment, a pair of kneading drums spaced apart from each other inside the oven compartment and winding a mixing bag filled with ingredients for bread thereon, a drum driver driving the kneading drums to rotate, a heater heating the inside of the oven compartment, and a heater driver driving the heater to operate. The bread maker includes a door sensor sensing whether the door is open or closed; and a controller controlling the drum driver and the heater driver to suspend the kneading drum and the heater, respectively, when the door sensor senses that the door is open. With this configuration, the bread maker and a method of controlling the same, suspends heaters and kneading drums when a door is open while the bread maker operates, thereby increasing safety and decreasing loss of heat and electrical energy.

Abstract: A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the ingredients as well as a dough produced from the former wherein conveying means for transporting the ingredients into the mixing chamber are mounted in the mixing unit. Kneading means is provided and includes a nozzle unit for the injection of the liquid into the mixing chamber and the ingredients. The nozzle unit is designed for the injection of the liquid under high pressure to intermixture the ingredients in a mass of dough-like consistency for the production of dough.

Abstract: A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die to form an extruded product. Also, an apparatus for carrying out the process and a product obtainable by the process.

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: 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: A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch of dough. Through this method and system there may be a nearly total re-use of rework dough.

Abstract: An automatic bread making machine having a baking chamber and a container for receiving bread making ingredients is provided with a backing rack assembly that is selectively placed into and removed from the baking chamber. The baking rack assembly is provided with a frame and a plurality of trays coupled to the frame, in vertically spaced relation to each other. Each of the frames provides a substantially horizontal support surface for a quantity of dough that can be proofed or baked on the tray when the rack assembly is positioned within the baking chamber. A user may therefore bake a plurality of portions of dough within a unitary chamber of an automatic bread making machine.

Abstract: A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are, formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch of dough. Through this method and system there may be a nearly total re-use of rework dough.

Abstract: Baked, fried or steamed goods or foodstuffs exerting wheat flour's specific flavor and taste and having a unique flavor can be made characteristically through a process comprising a first step of preparing first a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of around 55 to 98° C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a last step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods or foodstuffs.

Abstract: Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour, yeast and water; kneading the dough, cutting the dough into parts and forming the parts into the shape of the product to be manufactured, compressing the shaped dough parts so as to extend the gluten and to allow the compressed dough parts to expand during a subsequent baking step, and baking the compressed dough parts.

Abstract: The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, adding the remaining starting materials thereto for further kneading under atmospheric pressure so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; a method of manufacturing dough for yeast-leavened foods, which includes kneading the entirety of the starting materials of the yeast-leavened foods under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, subsequently kneading the extruded mass so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; and a method of manufacturing frozen dough for yeast-leavened foods, which include freezing of any of the thus obtained kneaded dough.

Abstract: The invention relates to a method and a device for the production of paste products, in which a milled product such as flour or the like is mixed as the dry component with a liquid and the resulting dough mass is kneaded, the dry component being supplied into an extruder, the liquid in the extruder is supplied to the dry component and mixed therewith to give a dough mass. The dough is completely prepared within the extruder and at the extruder outlet is pressed into a desired paste product shape. This not only permits efficient, hygienic paste or dough product production, but also an exact setting of an air proportion in the finished product.

Abstract: In the shell of an incrementally rotatable drum (8) for producing equal-sized round portions of dough a train of portioning chambers (5) is accommodated arranged parallel to the drum centerline and continually variable in volume for filling from a main chamber (3) by means of a main piston with a dispensed nugget of dough. Arranged in the region of the bottommost inflection of the drum (8) is a molding device (10) executing an eccentric circulating movement from without so that the nuggets of dough introduced into the train of portioning chambers (5) are roundly molded into nearly spherical portions of dough (11) and centrally positioned in the portioning chamber. Preferably the molding movement is implemented as an eccentric circular movement in which, starting from a zero position, a maximum possible molding excursion is made before returning to the zero position.

Abstract: A container comprising a flexible semi-permeable composite membrane structure is described, as well as its applications. The membrane has a low molecular weight cut-off, comprises a flexible support layer thick enough to give strength to the membrane structure and having a relatively high molecular weight cut-off and, on at least one surface of the said support layer, a second layer having a relatively low molecular weight cut-off and is thin enough to allow a workable flux. Said container may be used for the preparation of rehydrated solute solutions, rehydrated blood or blood substitutes, nutritional solutions, solutions for medical purpose or of pure water.

Abstract: Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours are analyzed by derivatizing the amino acids therein and measuring derivatized tyrosine content. In the case of dough analyses, the dough samples are periodically fluorometrically analyzed to determine tyrosine bond levels therein. Such data is then compared with preestablished standards and modifying additives such as oxidizing agents or free tyrosine can be added to adjust the tyrosine bond formation rate and tyrosine bond content of the dough.

Abstract: The present invention provides a method of forming proofed dough for baked goods in a predetermined shape, as well as an apparatus for practicing the method. The apparatus includes a closed dough handling system that includes a pressurized dough mixer, a dough transporting device joined to the pressurized dough mixer, and an injection molding device joined to the dough transporting device. The method includes the step of transporting proofed dough from the pressurized dough mixer through the dough transporting device to the injection molding device, wherein the injection molding device fills the injection mold with dough when it is connected to the dough transporting device, thus forming one or more pieces of dough having the predetermined shape within the molds. The injection molds containing the dough may then either be conveyed into an oven to form a baked piece of dough having the predetermined shape, or conveyed into a freezer to form a frozen piece of dough having the predetermined shape.

Abstract: A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.

Abstract: The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cookie has been formed, it can then be placed in a toaster and heated so that when the cookie is removed from the toaster, it will have characteristics similar to a fresh-baked cookie, including flavor, texture, heat, and aroma, without the cookie burning or resulting in drippings or fat dissipating in the toaster.