An automated preparation of flatbread, particularly tortillas, by an apparatus for includes packing dough portions in capsules for enabling the dough to be suitable for extended refrigerated and unrefrigerated storage. The capsules are gas-tight sealed with a foil and conveyed in upside-down position on a conveyor belt. The foil is removed by two adjacent shafts which grip the foil and tear it off. The capsule is then positioned on a holding ring and the dough portion falls downwardly onto a lower pressing and baking plate. An upper pressing and baking plate swivels downwardly by an actuator for pressing and baking the dough. After lifting the upper plate away, the finished flat bread glides out of the apparatus.

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

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.

A packaging system for uncooked edible goods including a sheet of a baking substrate and a box for transporting the sheet and goods. The sheet has a first length and first width and the box has one or both of a second length and second width, where the second length is smaller than the first length and the second width is smaller than the first width. One or more folds in the sheet enable the sheet to be folded in order to fit into the smaller-dimensioned box. Uncooked edible goods are placed on a goods-receiving surface of the folded sheet. The box is delivered to a retailer. The folded sheet is removed from the box, is placed onto a baking pan, and is unfolded while the edible goods remain thereon. The goods are moved apart from each other, the pan is placed into an oven, and the goods are cooked.

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten-free biscuit dough and a process for manufacturing a gluten-free biscuit.

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten-free biscuit dough and a process for manufacturing a gluten-free biscuit.

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.

The present invention relates to a method for preparing dough for frozen pizza, dough for frozen pizza prepared by the preparation method, and frozen pizza comprising the same.

A dough product packaging assembly includes one or more dough pieces arranged a first container having a closed, internal cavity, a second container supported upon the first container with an open top portion, a third container housing one or more additional ingredients, such as icing, within the second container, and an outer container extending across the open top portion of the second container and encapsulating each of the first, second and third containers. In connection with production, transportation and consumer displaying of the product, the second container provides support and transfers weight from any cartons stacked above a lower dough product directly onto the first container, thereby allowing the outer or fourth container to act as a containment vessel only, versus something needed to directly provide vertical structural support.