Dough line for processing a dough sheet, comprising a plurality of subsequent dough processing devices, each for performing a dough processing step on the dough sheet; the dough processing step changing at least one physical property of the dough sheet, one or more conveyors for transporting the dough sheet along each of the subsequently dough processing devices, each with a predetermined speed, at least one device for measuring said physical dough sheet property at said position, a processing device, comprising a register, comprising records corresponding with multiple predetermined positions along the dough line wherein the processing device is configured for recording at least one physical dough sheet property in a record for a first predetermined position and calculating physical dough sheet properties for further predetermined positions, based on expected speeds of the one or more conveyors or dough processing devices.

Dough line for processing a dough sheet, comprising a plurality of subsequent dough processing devices, each for performing a dough processing step on the dough sheet; the dough processing step changing at least one physical property of the dough sheet, one or more conveyors for transporting the dough sheet along each of the subsequently dough processing devices, each with a predetermined speed, at least one device for measuring said physical dough sheet property at said position, a processing device, comprising a register, comprising records corresponding with multiple predetermined positions along the dough line wherein the processing device is configured for recording at least one physical dough sheet property in a record for a first predetermined position and calculating physical dough sheet properties for further predetermined positions, based on expected speeds of the one or more conveyors or dough processing devices.

A process for preparing food from frozen dough portions comprising a first preparation step in a kitchen, which comprises the sub-steps of: kneading a mixture of wheat flour, boiling water and salt until the mixture reaches a doughy consistency, cooling the mixture, moulding some portions from that mixture, pre-frying the portions, and freezing the pre-fried portions;
including a second step of finishing at a consumption site, consisting of the baking of the portions with no added oil.

The invention also comprises a machine for implementing the second step and dispensing the product

A process for preparing food from frozen dough portions comprising a first preparation step in a kitchen, which comprises the sub-steps of: kneading a mixture of wheat flour, boiling water and salt until the mixture reaches a doughy consistency, cooling the mixture, moulding some portions from that mixture, pre-frying the portions, and freezing the pre-fried portions;
including a second step of finishing at a consumption site, consisting of the baking of the portions with no added oil.

The invention also comprises a machine for implementing the second step and dispensing the product

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

The present invention relates to a process for obtaining a bread dough, to the system for carrying out this process and to the bread dough thus obtained. The process of the invention reduces the time taken to obtain the product.

The present invention relates to a process for obtaining a bread dough, to the system for carrying out this process and to the bread dough thus obtained. The process of the invention reduces the time taken to obtain the product.

The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough.

An object of the present invention is to provide a method of producing rice flour bread having food texture equal to or better than that of wheat flour bread or gluten-added rice flour bread without using gluten and thickener, and a method of producing dough thereof. The method of producing rice flour bread dough according to the present invention includes a cooling step, a yeast-containing basic dough preparation step and a bread dough preparation step. In the cooling step, rice flour and water are individually cooled to prepare cold rice flour and cold water. In the yeast-containing basic dough preparation step, cold rice flour and cold water are mixed to prepare basic dough, and then yeast is added to the basic dough to prepare yeast-containing basic dough, or cold rice flour, cold water and yeast are mixed to prepare yeast-containing basic dough. In the rice flour bread dough preparation step, yeast-containing basic dough is kneaded to prepare rice flour bread dough. After fermenting this rice flour bread dough to prepare fermented dough, rice flour bread according to the present invention is produced by heating the fermented dough.

A packaged food product includes a container having at least one sidewall, a first end closure sealing a first end of the container and a second end closure sealing a second end of the container. The packaged food product also includes at least one dough product and a cup within the container. The cup has at least one sidewall, a bottom wall and a slit in the at least one sidewall. The at least one sidewall of the cup contacts the at least one sidewall of the container upon inserting the cup into the container, with the slit allowing deflection of the cup sidewall during insertion and a reduction in a required insertion force. The packaged food product further includes at least one additional food ingredient within the cup.