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.

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.

Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.

A method of processing an object is disclosed. The method comprises heating the object by applying radio frequency (RF) energy, monitoring a value related to a rate of absorption of RF energy by the object during the heating, and adjusting the RF energy in accordance with changes in a time derivative of the monitored value.

A method of processing an object is disclosed. The method comprises heating the object by applying radio frequency (RF) energy, monitoring a value related to a rate of absorption of RF energy by the object during the heating, and adjusting the RF energy in accordance with changes in a time derivative of the monitored value.

A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shell with a substantially reduced amount of doughy inner chamber that provides its unique flavor. This scooped out bagel product utilizes a predesigned custom mold that creates stalactites, i.e., flavor spikes, and holes or flavor pit formations that each encapsulate the soft doughy inner contents within a boiled and baked blister shell and increases a surface area of dough on an inner surface thereof. The product is a scooped out half bagel crunchy on its outer surface but filled with the flavor spikes, and flavor pits in which substantially reduced amounts of dough are encased relative to a comparable sized whole bagel.

A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shell with a substantially reduced amount of doughy inner chamber that provides its unique flavor. This scooped out bagel product utilizes a predesigned custom mold that creates stalactites, i.e., flavor spikes, and holes or flavor pit formations that each encapsulate the soft doughy inner contents within a boiled and baked blister shell and increases a surface area of dough on an inner surface thereof. The product is a scooped out half bagel crunchy on its outer surface but filled with the flavor spikes, and flavor pits in which substantially reduced amounts of dough are encased relative to a comparable sized whole bagel.

A belted food warmer assembly is disclosed that includes a housing containing a heated rotating drum, a belt roller, and a belt. The belt is draped over a portion of the heated rotating drum and is configured to hold a flexible food product against the heated drum as the food product rotates with the heated drum.