The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step.

Disclosed is a dough proofing container comprising comprising a receptacle defining a container volume; a resealable lid, the lid being repeatably connectable to the receptacle to close the container volume, the lid comprising a pressure release valve configured to permit gases to escape from the container volume and inhibit gases from entering the container volume; and a thermometer configured to measure and display a temperature of the container.

Disclosed is a dough proofing container comprising comprising a receptacle defining a container volume; a resealable lid, the lid being repeatably connectable to the receptacle to close the container volume, the lid comprising a pressure release valve configured to permit gases to escape from the container volume and inhibit gases from entering the container volume; and a thermometer configured to measure and display a temperature of the container.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored buckeye effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored buckeye effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

A package for food products including a first portion, a second portion, and at least one indicator. The first portion has a first closed end, at least one first side wall surrounding the first closed end, and a first open end opposite the first closed end. The second portion has a second closed end, at least one second side wall surrounding said second closed end, and a second open end opposite the second closed end. The first portion and second portion are movably connected at their respective open ends. The at least one indicator is placed in communication with the package such that when the package is expanded to a desired inner volume the indicator is activated. The closed end of either portion may be opened when a desired inner volume of a food product is reached.

The present invention relates to a dough proofing retarder comprising means for discharging moisture, which includes a main body, a temperature maintenance part, a water injection part, a circulation fan motor, and a moisture discharge part, which is installed on one side surface of the main body, and configured to discharge moisture in the fermentation space to an outside environment. Accordingly, the time that moisture remains in the fermentation space can be significantly reduced, preventing the decline in the commodity value of fermented foods and eliminating the need to operate a radiator that consumes high electric energy to remove moisture.

The present invention relates to a dough proofing retarder comprising means for discharging moisture, which includes a main body, a temperature maintenance part, a water injection part, a circulation fan motor, and a moisture discharge part, which is installed on one side surface of the main body, and configured to discharge moisture in the fermentation space to an outside environment. Accordingly, the time that moisture remains in the fermentation space can be significantly reduced, preventing the decline in the commodity value of fermented foods and eliminating the need to operate a radiator that consumes high electric energy to remove moisture.

A method for making bread includes arranging a predetermined amount and number of ingredients for making a dough in an agitator vessel, mixing the ingredients to form the dough, allowing fermenting of the dough, and baking the dough at a predetermined temperature for a predetermined time. A monitoring of fermentation of the dough occurs by using a VOC sensor. The VOC sensor provides a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting. The sensor signal is analyzed to determine a current fermentation status of the dough. The current fermentation status is compared with a predefined fermentation status, and, dependent on the comparison, a control signal is provided which indicates that baking should be started.

A method for making bread includes arranging a predetermined amount and number of ingredients for making a dough in an agitator vessel, mixing the ingredients to form the dough, allowing fermenting of the dough, and baking the dough at a predetermined temperature for a predetermined time. A monitoring of fermentation of the dough occurs by using a VOC sensor. The VOC sensor provides a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting. The sensor signal is analyzed to determine a current fermentation status of the dough. The current fermentation status is compared with a predefined fermentation status, and, dependent on the comparison, a control signal is provided which indicates that baking should be started.