Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide more environmentally friendly options for disposable tableware. In disposable tableware, when using paper instead of plastic, the paper that is used to make the disposable tableware is liquid resistant due to a wax or plastic coating. Existing edible tableware has taken a similar approach and uses a heavy sugar glaze as a way of keeping liquids from penetrating into the baked part of the tableware. The use of a sugar glaze is not ideal because an imperfect glazing or too light of a glazing can result in liquid penetrating the baked portion and causing leakage and/or structural failure. Further, the extra sugar contained in the glazing may be undesirable to the consumer. Accordingly, there is a need for edible tableware that does not require a separate glaze for liquid resistance.

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour.

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80 C. and 180 C. for the formation of a film on the surface of the dough through contact with said heated substrate.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

The present disclosure provides a method for preparing a linseed meringue from linseed, including the following steps: S1: conducting linseed pulverizing: washing the linseed, pressing oil from washed linseed using an oil press, obtaining an oil-pressed linseed cake, and pulverizing the linseed cake into powder; S2: conducting dissolving and adding an inorganic salt to precipitate proteins; S3: conducting protein separation; S4: adding flour, starch, white granulated sugar, and egg white to separated proteins, and conducting kneading and molding; and S5: conducting frying and dehydration. In the present disclosure, raw materials such as a protein layer, flour, starch, white granulated sugar, and egg white are selected, such that a finished linseed meringue has overall crispness and is not easy to loosen and drop crumbs. The method has a relatively simple process and a high efficiency in preparing finished products. By combining frying and baking, the meringue has a significantly improved taste.

The present disclosure provides a method for preparing a linseed meringue from linseed, including the following steps: S1: conducting linseed pulverizing: washing the linseed, pressing oil from washed linseed using an oil press, obtaining an oil-pressed linseed cake, and pulverizing the linseed cake into powder; S2: conducting dissolving and adding an inorganic salt to precipitate proteins; S3: conducting protein separation; S4: adding flour, starch, white granulated sugar, and egg white to separated proteins, and conducting kneading and molding; and S5: conducting frying and dehydration. In the present disclosure, raw materials such as a protein layer, flour, starch, white granulated sugar, and egg white are selected, such that a finished linseed meringue has overall crispness and is not easy to loosen and drop crumbs. The method has a relatively simple process and a high efficiency in preparing finished products. By combining frying and baking, the meringue has a significantly improved taste.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.