A food dough baking device includes: a disk-shaped griddle disposed to be able to rotate about the center of a circle as a rotation center in a heated state; a dough dropper that drops different kinds of food doughs to positions spaced in the radial direction of the griddle, corresponding to the food doughs, respectively; and a dough spreader that thinly spreads, on the entire surface of the griddle, the food doughs dropped toward the griddle. In the food dough baking device, the different kinds of the food doughs are baked while being spread in a thin-disk shape on the rotating griddle by the dough spreader so that each food dough forms a layer concentrically with respect to the center of rotation of the griddle.

A food dough baking device includes: a disk-shaped griddle disposed to be able to rotate about the center of a circle as a rotation center in a heated state; a dough dropper that drops different kinds of food doughs to positions spaced in the radial direction of the griddle, corresponding to the food doughs, respectively; and a dough spreader that thinly spreads, on the entire surface of the griddle, the food doughs dropped toward the griddle. In the food dough baking device, the different kinds of the food doughs are baked while being spread in a thin-disk shape on the rotating griddle by the dough spreader so that each food dough forms a layer concentrically with respect to the center of rotation of the griddle.

A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.

Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.

A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C., and the dough having a moisture content (excluding moisture in a powder raw material) of equal to or more than 18% by mass and equal to or less than 55% by mass; and heating the dough, in which in the preparing the dough of a baked confectionery, a blending amount of the component (A) with respect to the moisture content is equal to or more than 0.01 and equal to or less than 0.24, in terms of a mass ratio.

A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C., and the dough having a moisture content (excluding moisture in a powder raw material) of equal to or more than 18% by mass and equal to or less than 55% by mass; and heating the dough, in which in the preparing the dough of a baked confectionery, a blending amount of the component (A) with respect to the moisture content is equal to or more than 0.01 and equal to or less than 0.24, in terms of a mass ratio.

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.