A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

The typical configuration of the crust of a typical pizza or baked goods such as pies, quiches and other like goods is revised by exposing, forming, masking, and/or adding dough that enhances the structure of individual pieces, thereby producing pieces that are more easily consumed while maintain the desired non-compartmentalized area of the overall substrate. More specifically, such revised configurations enable producing isolated and exposed dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has at least one edge having exposed crust thereon.

The typical configuration of the crust of a typical pizza or baked goods such as pies, quiches and other like goods is revised by exposing, forming, masking, and/or adding dough that enhances the structure of individual pieces, thereby producing pieces that are more easily consumed while maintain the desired non-compartmentalized area of the overall substrate. More specifically, such revised configurations enable producing isolated and exposed dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has at least one edge having exposed crust thereon.

The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.

The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products.

The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.