The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

A method for using leftover ice-cream to produce bakery products such as croissants, brioches, doughnuts or similar characterized in that leftover ice-cream, as a liquid component, is added to a basic mixture of yeast and flour, resulting in the formation of a leavened floury dough suitable for oven baking.

A method for using leftover ice-cream to produce bakery products such as croissants, brioches, doughnuts or similar characterized in that leftover ice-cream, as a liquid component, is added to a basic mixture of yeast and flour, resulting in the formation of a leavened floury dough suitable for oven baking.

A pocketed bun is made by placing a removable insert inside a portion of bread dough, cooking the bread dough to produce a bread bun, cutting the bread bun, and removing the insert from the bread bun. Preferably, the insert is made of a non-edible and non-stick material. The insert is at least partially or completely surrounded by the bread dough before and after cooking. The insert can also be magnetic, so that the insert and the bread dough can be magnetically suspended during cooking in an oven that has one or more suspension magnets.

Food products, apparatus, systems and methods in which a pocketed bun is produced by supplying compressed air into a portion of bread dough to produce an air pocket, cooking the portion to produce an at least partially cooked bun, and cutting the bun into at least two pieces, with each piece having a cavity. Air can be delivered directly inside the portion of bread dough through a tube or to an expandable object (e.g., a balloon). Preferably, the portion of bread dough is placed into an expandable mold controlled by at least an arm operated by a processor. Batches of pocketed buns can be produced by utilizing a device having multiple molds inside a chamber, and multiple stacked chambers or a shelf with multiple floors.

Food products, apparatus, systems and methods in which a pocketed bun is produced by supplying compressed air into a portion of bread dough to produce an air pocket, cooking the portion to produce an at least partially cooked bun, and cutting the bun into at least two pieces, with each piece having a cavity. Air can be delivered directly inside the portion of bread dough through a tube or to an expandable object (e.g., a balloon). Preferably, the portion of bread dough is placed into an expandable mold controlled by at least an arm operated by a processor. Batches of pocketed buns can be produced by utilizing a device having multiple molds inside a chamber, and multiple stacked chambers or a shelf with multiple floors.

The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and 110% of water to the mixture of ingredients, owing to the high water requirements of fibres that act as substitutes for the gluten in traditional baking, and the production of an oxygenated colloidal dough from this hydrated dough, to facilitate, when applicable, the subsequent leavening thereof, during and after the production of the colloidal dough. The leavened or unleavened gluten-free bakery and patisserie products obtained have organoleptic and rheological proprieties similar to those of products with gluten.