A food dough extrusion machine (10). The machine has a platform (2) and at least one extrusion unit (1) supported by the platform (2). The extrusion machine (10) has a guidance (3) by which the at least one extrusion unit (10) is supported on the platform (2) and by which the at least one extrusion unit (10) is adjustable relative to the platform (2) and/or removable from the platform (2).

A device for roiling up flat dough around or without a filling to produce a rolled food product is comprised of: a first belt having an end and moving in a first direction toward the end to convey the dough with or without the filling laid on the first belt; a second belt so disposed adjacent to the end as to make the dough conveyed in the first direction be brought into contact with the second belt to curve the dough and movable in a second direction perpendicular to the first direction; and holding members arranged along the first belt to guide the dough curved along the second belt around along the holding members, whereby rolling up the dough.

A device for roiling up flat dough around or without a filling to produce a rolled food product is comprised of: a first belt having an end and moving in a first direction toward the end to convey the dough with or without the filling laid on the first belt; a second belt so disposed adjacent to the end as to make the dough conveyed in the first direction be brought into contact with the second belt to curve the dough and movable in a second direction perpendicular to the first direction; and holding members arranged along the first belt to guide the dough curved along the second belt around along the holding members, whereby rolling up the dough.

Embodiments herein relate to pretzel snack products exhibiting reduced gluten interconnection. In an embodiment, an extruded pretzel snack is included having a three-dimensional structure including a plurality of gluten layers, the three-dimensional structure formed from a dough composition including a wheat flour, a leavening agent, and at least about 5 percent by weight oil content. In an embodiment, a method of making an extruded pretzel snack is included, the method including forming a dough composition including 40 to 70 weight percent of a wheat flour, 20 to 40 weight percent water, 5 to 15 weight percent vegetable oil, and a leavening agent, extruding the dough, cutting the extruded dough to form individual pieces, and proofing the individual pieces, and baking the individual pieces to reduce the moisture content to less than about 5 weight percent. Other embodiments are also included herein.

Embodiments herein relate to pretzel snack products exhibiting reduced gluten interconnection. In an embodiment, an extruded pretzel snack is included having a three-dimensional structure including a plurality of gluten layers, the three-dimensional structure formed from a dough composition including a wheat flour, a leavening agent, and at least about 5 percent by weight oil content. In an embodiment, a method of making an extruded pretzel snack is included, the method including forming a dough composition including 40 to 70 weight percent of a wheat flour, 20 to 40 weight percent water, 5 to 15 weight percent vegetable oil, and a leavening agent, extruding the dough, cutting the extruded dough to form individual pieces, and proofing the individual pieces, and baking the individual pieces to reduce the moisture content to less than about 5 weight percent. Other embodiments are also included herein.

Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal structure and other aspects of the products and methods provide for light, airy products that include a combination of appealing aspects found in other types of baked products such as croissants, pretzels, and bagels.

Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal structure and other aspects of the products and methods provide for light, airy products that include a combination of appealing aspects found in other types of baked products such as croissants, pretzels, and bagels.

A process for grilling pizza includes grilling one side of a shaped pizza dough on a design bearing grate, applying condiments to the grilled side, and baking the partially cooked pizza.

A process for grilling pizza includes grilling one side of a shaped pizza dough on a design bearing grate, applying condiments to the grilled side, and baking the partially cooked pizza.

This invention provides a rolled food that maintains a crispy texture characteristic of a rolled food immediately after deep frying for several hours after deep frying and a method for producing the same. This invention also provides an outer wrapper for a rolled food, such as a spring roll, in which a degree of polymerization of a gluten protein in the outer wrapper baked before rolling is 32.00% or higher and the breaking strength measured using a creep meter under specific conditions is 4.30 N or higher. Further, this invention provides a rolled food prepared with the use of such outer wrapper and a method for producing such outer wrapper and rolled food.