The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

A yeast-free dough contains at least 30% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.

A dough product packaging assembly includes one or more dough pieces arranged a first container having a closed, internal cavity, a second container supported upon the first container with an open top portion, a third container housing one or more additional ingredients, such as icing, within the second container, and an outer container extending across the open top portion of the second container and encapsulating each of the first, second and third containers. In connection with production, transportation and consumer displaying of the product, the second container provides support and transfers weight from any cartons stacked above a lower dough product directly onto the first container, thereby allowing the outer or fourth container to act as a containment vessel only, versus something needed to directly provide vertical structural support.

A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.

An automated, on-demand baking system including a computer controllable injector configured to be operative to programmably inject liquid baking ingredients through a wall of and into a mixing, baking and dispensing container, a computer controllable rotator configured to be operative to programmably rotate the mixing, baking and dispensing container containing baking ingredients, thereby mixing the baking ingredients into a dough, a heating generator operative to cause baking of the dough in the mixing, baking and dispensing container and a controller operative to govern the operation of the computer controllable injector, the computer controllable rotator and the heating generator.

A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75 C.

A bakery product is produced by mixing ingredients to produce a dough composition, the ingredients including water, flour, and thermostable yeast; making up a raw bakery product having a first volume from the dough composition; leavening, freezing, and baking the frozen raw bakery product to produce a finished bakery product. Leavening includes resting and not proofing or fermentation. After leavening and immediately prior to baking the raw bakery product has a second volume that is less than 150% of the first volume. The finished bakery product has a third volume that is at least 200% of the first volume. A packaged ready-to-bake frozen dough product includes a frozen dough product having a dough matrix; thermally stable yeast; and a plurality of air cells, at least 90% of the air cells being smaller than 4 mm, and a packaging including instructions to bake the dough without proofing or fermenting the dough.

The present invention relates to a method for producing a dough piece, comprising the steps of providing an elongated dough piece, curling up the dough piece into a cylindrical shape, arranging the curled up dough piece to an upright position wherein its cylinder axis is oriented substantially perpendicular to a support plane, and moulding the dough piece by compressing the dough piece in an axial direction.