A method of preparing a food item from a frozen dough includes thawing the frozen dough, mechanically agitating the thawed dough, forming the thawed dough into cooking portions, and cooking the cooking portions to obtain the food item. The method may also include the step of providing frozen flavoring ingredients, thawing the flavoring ingredients, and mixing the flavoring ingredients with the thawed dough during the mechanical agitation step. A product is provided that includes the frozen dough and the flavoring ingredients, the product being adapted to keep the frozen dough separate from the flavoring ingredients. Methods of making the product are also provided.

The present disclosure provides biodegradable and compostable playdough compositions. In addition, the present disclosure also relates to playdough compositions based on recycled breads as a primary constituent. Processes of manufacturing the playdough compositions is also disclosed.

The present disclosure provides biodegradable and compostable playdough compositions. In addition, the present disclosure also relates to playdough compositions based on recycled breads as a primary constituent. Processes of manufacturing the playdough compositions is also disclosed.

The invention relates to a microwave oven for material to be heated, in particular food material (40). The microwave oven (10) has an oven housing (12), to the housing cover (14) of which a number of microwave radiation sources (18) is coupled by means of microwave coupling elements (16). The microwave coupling elements (16) protrude from the housing cover (14) and are distributed in the peripheral direction. At least one material holding device (22) for the material (40) is provided in the oven housing (12), which material holding device can be rotated about a central axis (26) by means of a drive device (24). The at least one material holding device (40) is formed by a rotary plate (28) for holding the material (40) in a defined, positionally accurate manner.

A novel loaf shaped croissant suitable for slicing and the individual slices suitable for toasting.

In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

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.

In some embodiments, a food conditioning apparatus is provided and comprises a heating chamber configured to receive food, a steam generator configured to generate steam for the chamber, at least one heating element configured to provide dry heat to the chamber and the food therein through at least one of radiation and convection, and a control system configured to automatically operate a sequence of at least two stages. At least one stage comprises the generating for the chamber during a first duration, and at least one other stage comprises providing dry heat to the chamber for a second duration.

The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mold comprising a lower die and first and second upper dies for use in the process.

Systems and methods for system for upcycling solid food wastes and by-products into food-grade nutritional products and the high-protein nutritional product manufactured by the systems and methods are described herein. A system for upcycling solid food wastes and by-products into food-grade nutritional products may include an extruder. The extruder may be configured to receive a raw plant-based material and continuously subject the raw plant-based material to steam flashing at predetermined temperature and predetermined pressure to sterilize the raw plant-based material, destroy antinutrients present in the raw plant-based material, cause a break up of larger cellular and subcellular units of the raw plant-based material into smaller cellular and subcellular units of the raw plant-based material to transform the raw plant-based material into a food ingredient, and reduce water content in the food ingredient.