A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

The present invention relates to bread containing bamboo leaf extract and its manufacturing method. By powdering bamboo leaves, which are widely used as herbal medicine for their excellent moisture retention and medicinal properties, and boiling them in water to obtain a final liquid extract, this extract is used as the liquid base for kneading bread ingredients that include wheat flour. This enhances the moisture-retaining effect of the bread. Furthermore, a fermented bamboo leaf liquid starter is made using bamboo leaves, and this starter is mixed and fermented with wheat flour and water to create a fermented bamboo leaf starter. This starter is then incorporated into the dough, thereby promoting the fermentation of the dough alongside yeast, resulting in bread that is both chewy and flavorful.

A method for making an appetizer food product is disclosed herein. The method includes preparing a dough composition by mixing a predetermined quantity of flour, water, olive oil, sugar, salt, and yeast; flattening and/or compressing the dough composition; adding one or more layers of other ingredients to the dough composition, the other ingredients comprising at least one type of cheese and at least one of type of meat or at least one type of vegetable; rolling the dough composition and the other ingredients into a log-shaped food product; applying olive oil to the log-shaped food product; cutting the log-shaped food product into a plurality of individual rolls; twisting each of the plurality of individual rolls; and freezing each of the plurality of individual rolls for a predetermined period of time without allowing the proofing of the dough composition. An appetizer food product is also disclosed herein.

Baking (e.g., pancake) mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one solid fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said baking (e.g., pancake) mixes, as well as methods of preparing pancakes, are also provided. The baked goods (e.g., pancakes) described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.

The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.