Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

Ingredients include tapioca starch, tigernut flour, and cassava flour OR almond flour, fruit power, or dried fruit, or spices of ginger, nutmeg, cloves, or cocoa powder or chocolate chips, and/or tree nuts, cream of tartar, baking soda, sea salt, cinnamon spice, pure powder vanilla, pure V50% mongroside monk fruit powder.

For each mix, start with tapioca starch that serves as a “binder” for the grain free flours. Tigernut flour is added to each mix to prevent finished product from being gummy and not bready. Add Cassava flour or Almond flour to create two different mixes with carbohydrate alternatives.

To each mix, add cream of tartar, baking soda, sea salt, pure powdered vanilla (no fillers), cinnamon spice (do not add to chocolate mix), V50% mongroside powered monk fruit. Add desired dried fruit powder, dried fruit, or spices to include cloves, ginger and nutmeg, or cocoa powder, and/or chocolate chips, and/or tree nuts or no nuts.

Ingredients include tapioca starch, tigernut flour, and cassava flour OR almond flour, fruit power, or dried fruit, or spices of ginger, nutmeg, cloves, or cocoa powder or chocolate chips, and/or tree nuts, cream of tartar, baking soda, sea salt, cinnamon spice, pure powder vanilla, pure V50% mongroside monk fruit powder.

For each mix, start with tapioca starch that serves as a “binder” for the grain free flours. Tigernut flour is added to each mix to prevent finished product from being gummy and not bready. Add Cassava flour or Almond flour to create two different mixes with carbohydrate alternatives.

To each mix, add cream of tartar, baking soda, sea salt, pure powdered vanilla (no fillers), cinnamon spice (do not add to chocolate mix), V50% mongroside powered monk fruit. Add desired dried fruit powder, dried fruit, or spices to include cloves, ginger and nutmeg, or cocoa powder, and/or chocolate chips, and/or tree nuts or no nuts.

A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride. A further aspect of the invention is a process for manufacturing a bakery product.

The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride. A further aspect of the invention is a process for manufacturing a bakery product.

Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight are disclosed herein.