Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Organic Anti-mold Bakery additive” is a natural mold inhibitory food additive which is produced by fermentation of grain flours like wheat or corn converted from the non-edible grade grains followed by downstream processing steps to extract the natural organic acids as preservative components and filter out all protein content. At a minimal dose of 0.3 to 0.5% will enhance the shelf life of bakery products by 25-30 days. The “microbial source” used for the production of this product is a bacterial consortium of three Propionibacterium strains, which were culturally modified by way of strain improvement through medium optimization experiments for product yield enhancement at the ‘in house R&D section’ of Prathista Industries Limited. The active ingredient in “Organic Anti-mold Bakery additive” is a combination of naturally produced organic salts, including propionates, lactates, acetates that have anti-mold properties along with flavor and texture improving efficiency for the finished product.

Organic Anti-mold Bakery additive” is a natural mold inhibitory food additive which is produced by fermentation of grain flours like wheat or corn converted from the non-edible grade grains followed by downstream processing steps to extract the natural organic acids as preservative components and filter out all protein content. At a minimal dose of 0.3 to 0.5% will enhance the shelf life of bakery products by 25-30 days. The “microbial source” used for the production of this product is a bacterial consortium of three Propionibacterium strains, which were culturally modified by way of strain improvement through medium optimization experiments for product yield enhancement at the ‘in house R&D section’ of Prathista Industries Limited. The active ingredient in “Organic Anti-mold Bakery additive” is a combination of naturally produced organic salts, including propionates, lactates, acetates that have anti-mold properties along with flavor and texture improving efficiency for the finished product.

The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a method of forming the bakery product.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

This product based on leaven comprises a package containing living leaven closed with a gas tight seal. The leaven is in a nitrogen atmosphere.

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.