Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

Abstract: A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

Abstract: A dough-stretching machine, which is particularly adapted to stretch pizza dough, includes a frame associated with which are a support plane for the mass of dough to be stretched; a dough-stretching unit arranged at the top and coaxially to the support plane according to the defined vertical axis of the frame; movement apparatus for moving the support plane towards/away from the dough-stretching unit. The dough-stretching unit includes a modelling body configured to come into contact with the mass of dough; a plate in which a plurality of radial grooves are identified, each of which slidably houses a modelling element for the mass of dough; kinematic apparatus adapted to move the modelling elements along the radial grooves towards the vertical axis or away from the axis itself.

Abstract: A thin, flat bread-making machine targeted at the Ethiopian bread called Injera, including apparatus, methods and processes. The machine includes cooking surface stations, batter depositing apparatus and cover moving robot. A moving batter depositing apparatus deposits a batter at a stationary griddles followed by placing covers for a specified time to complete the cooking. When cooking is completed an apparatus/robot will remove the covers and the system alerts the end of the process to the operator. Removing the Injera from the machine manually and repeating the whole process again will complete the Injera making process.

Abstract: A web joint apparatus is configured to join a pair of webs for absorbent article folded in the cross direction CD with reference to a folding line. The web joint apparatus includes: an ultrasonic horn configured to join the paired waistline portions; an anvil facing the ultrasonic horn and configured to pinch the intermediate web between the anvil and the ultrasonic horn; and a crotch hold bar configured to hold the intermediate web while stretching the intermediate web in a direction in which the crotch portions get away from the waistline portions, when the intermediate web are joined by the ultrasonic horn and the anvil.

Abstract: A press assembly for forming a food product where the press assembly includes a cutting dye including a body that extends from a proximal end to a distal end. The proximal end has an irregular shape and a sharp edge configured to cut the food product into the irregular shape. The body has an interior surface surrounding an interior space. The press assembly further includes a pressure plate arranged within the interior space. The pressure plate includes a pressing surface including a first zone and a second zone surrounding and extending from the first zone at a taper angle such that an outer end of the second zone is recessed from an inner end adjacent the first zone. The cutting dye and the pressure plate cooperate to press and cut the food product. The food product is also described.

Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.

Abstract: A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided. A device for circularizing croissant dough 100 comprises a first guide for reducing a width 114 that moves a first end 5a of the U-shaped croissant dough 5 toward a center of the U-shape, a plate 118 that is inserted under a second end 5b of the U-shaped croissant dough 5 and lifts the second end 5b, a second guide for reducing the width 116 that moves the second end 5b that is lifted toward the center of the U-shape, and a pusher 130 that vertically presses the first end 5a and the second end 5b that are moved to the center of the U-shape so as to stick one to the other.

Abstract: The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

Abstract: A gas assisted co-extrusion apparatus includes a co-extrusion die in communication with an extruder. A nozzle that is defined by a bore in the co-extrusion die extends about a nozzle axis to a nozzle exit of the co-extrusion die. An injector extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough into a rope that is tubular with a wall portion and an inner cavity surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source provides a compressed gas out of an injector outlet and into the inner cavity of the rope to radially stretch the wall portion of the rope as the rope is dispersed from the injector. The co-extrusion die is spaced from the extruder to define a void therebetween. A delivery system delivers an entrainable material to the compressed gas in a pipe. The pipe is connected to an injector inlet of the injector in the void.

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 device and method to create additional segments of crust and topping zones on baked products such as pizza. The device is a base with a top surface and a bottom surface opposing the top surface and at least one pattern that protrudes from the surface of the base. Before cooking the baked product, the pattern is embossed into uncooked dough. Additional dough may be applied along the pattern on the flattened uncooked dough along the embossed pattern. The newly created crust results in additional segments of crust and topping zones throughout the pizza. Within the new topping zones, singular or combinations of toppings can be applied. Once baked, the product may be sliced along the crust segments, with each individual slice having toppings and a crust section.

Abstract: A waffle iron comprising a set of patterned recesses for use in a conventional waffle oven for a food production plant. The waffle irons are precisely formed with reduced recesses to produce a waffle having reduced depth of recesses and increased thickness in the center of the waffle to allow the same to be easily, economically, and without crumbling, sliced in to halves by a commercial bakery, bread or bagel slicer, producing matching halves, each of which has a patterned surface and an opposed flat surface. A new waffle-like end food product is provided for use in making sandwiches.

Abstract: A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

Abstract: A baking apparatus and method of baking buns and other products is disclosed. In one embodiment, the baking apparatus includes a base pan having a plurality of cavities and a top pan having a corresponding number of molds whereby dough placed between a cavity and a corresponding mold and baked appropriately results in a bun having a flat bottom and at least on closed end.

Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.

Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.

Abstract: A system and method of sandwich preparation are disclosed. The sandwich is formed by filling a bread roll having a lengthwise cavity, closed at a distal end and open at a proximal end by inserting food items through said proximal end. A device for baking a bread roll with a pre-formed cavity is also disclosed. Device for inserting food items and condiments into the cavity are also disclosed.

Abstract: An apparatus (1) for making shaped food chip products (2) including hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) including feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.

Abstract: A toaster comprises a housing, at least one spring-loaded bread tray, one or more heating elements, a bread tray retaining mechanism, a bread tray partial retaining mechanism, and a lifter arm slot. The bread tray is movable between an up position and a down position and is biased toward the up position. The bread tray retaining mechanism selectively retains the bread tray in the down position while the toasting operation is in progress and releases the bread tray from the down position when the toasting operation is complete. The bread tray partial retaining mechanism selectively retains the bread tray in a position between the down position and the up position after the bread tray is released by the bread tray retaining mechanism. In one embodiment, the lifter arm slot comprises an upper portion and a lower portion, the lower portion being wider than the upper portion.

Abstract: The present disclosure relates to a utensil that can be used to manipulate batter. In one embodiment, the utensil is a slotted batter spatula that comprises: (i) an elongated handle comprising a front end and a back end; (ii) a fork-shaped head attached to the front end of the elongated handle, said fork-shaped head having at least two substantially parallel tines; and (iii) a slotted head cover mounted over the fork-shaped head so that a slot of the head cover extends between each of the substantially parallel tines of the fork-shaped head. The present disclosure also relates to a method of manipulating batter with the slotted batter spatula. This method involves using the slotted batter spatula to lift, spread, stir, scrape, move, and/or remove batter from one or more surface.

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

Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the diary or baking industry.

Abstract: A process for manufacturing a die for pasta, having, inside a body (1) of metal alloy, at least one dough extrusion passage (13) provided with an input section (ta) and an output section (tp) that are concentrically and consecutively arranged in the extrusion direction and are joined in a connection transversal cross-section, has a step of manufacturing the input section (ta) with a material having a low coefficient of friction and the output section (tp), which is cylindrically shaped, with a metal alloy so that the input section (ta) has transversal cross-sections with an area larger than the transversal cross-section area of the output section (tp). The dies themselves, and their use in the production of pasta, are described.

Abstract: An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterized in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of antioxidant. The composition may further comprise an oxidant and/or a hydrocolloid. The invention also provides dough comprising the aqueous conditioning composition, and baked products made therefrom. There is also provided the use of salt and sugar to stabilize an aqueous dough conditioning composition comprising one or more enzymes, the composition being substantially free of antioxidant.

Abstract: A system and method for producing a comestible baked product in complex shapes using cast molding. Embodiments generally include a first part and a second part, the first part being made up of at least two or more component pieces, then, the first part is detachably coupled to the second part creating an outer surface and an inner surface which create a contiguous internal hollow space that extends from the first piece to the second piece in the form of a three dimensional shape, and a means for supporting the unitary mold in a special and beneficial baking orientation.

Abstract: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.

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: In various implementations, track ovens may include spiral conveyor systems, burners, and/or fans for heating. The fans may transfer heated air from a first portion of the oven and deliver the heated air to a second portion of the oven through a ducting system. The ducting system may deliver the air proximate a top surface and a bottom surface of a bakery product. The ducting system may allow variable control of the hot air delivery.

Abstract: A portable oven includes a pivotable lid having a circumferential lip for retaining fuel atop the cooking vessel. The oven also includes a pair of opposing legs that creates space underneath the cooking vessel for additional fuel. Thus, foodstuff inside the vessel is heated on at least two opposing sides, thereby ensuring even heat distribution. The portable oven is lightweight and without detachable parts, uses natural fuel such as wood, and therefore is particularly well suited for backpacking and other outdoor endeavors.

Abstract: The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.

Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: A combined pizza and breadsticks food product, includes a crust/bread made from flour and yeast and defining a pizza crust portion integrally formed with a plurality of bread sticks. The crust/bread has a first score line separating the pizza crust portion from the plurality of bread sticks and a plurality of second score lines disposed between adjacent ones of the plurality of bread sticks.

Abstract: The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The calcium-enriched baked food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product. The food product also provides Vitamin D3 in a range of 100-2400 IU and optionally may be enrobed with a flavored coating. The present invention is also directed to a method for producing the calcium-enriched food product.

Abstract: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.

Abstract: A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.

Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G? value of at least about 4,000 pascals, and a 80° C. G? of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Abstract: Disclosed is an extruded noodle having a hole extending therethrough in a longitudinal direction, wherein: the hole closes or contracts during boiling or rehydration in hot water; and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.

Abstract: A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bottom surface of the oven; removing the pie from the oven and removing the pie from the ring.

Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

Abstract: A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

Abstract: Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.

Abstract: This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean content, and can be eaten by children and adults. Provided is a hollow confectionery obtained by baking dough comprising soybeans, a starch, and a pregelatinized starch.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.