A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour that comprises at least 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. The invention may improve sustainability by using a variety of flour types to achieve the same product characteristics thus reducing potential food waste that would occur from over-production of a certain flour type, can use higher yield flours to affect positively the environmental impact of wheat production, and/or can use locally sourced materials, (as restrictive wheat specifications are no longer needed removing the need to source by importing) thus lessening the environmental impact from transporting wheat long distances and also reduces the baking time of the wafer.

The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour that comprises at least 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. The invention may improve sustainability by using a variety of flour types to achieve the same product characteristics thus reducing potential food waste that would occur from over-production of a certain flour type, can use higher yield flours to affect positively the environmental impact of wheat production, and/or can use locally sourced materials, (as restrictive wheat specifications are no longer needed removing the need to source by importing) thus lessening the environmental impact from transporting wheat long distances and also reduces the baking time of the wafer.

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

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.