Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Fillable crusts including Bulgur wheat and methods for making the same are disclosed. Dough is formed into a pre-determined configuration by molds with surfaces matching the predetermined configuration. The dough is inductively cooked by inductively heating the molds. Additional examples of configurations include a flat disk, a concave disk, and a star shaped cup with multiple points. A filling is formed by mixing and pre-cooking a variety mixture of ingredients including sweet and savory. The filling is located within the fillable crust. The fillable crusts may be packaged and refrigerated for further use or cooked then immediately filled within a typical food preparation procedure.

Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining a hollow cavity between the top layer and the bottom layer. In an embodiment, the three-dimensional structure is formed from a dough composition a corn flour, a tapioca flour, and a starch. The three-dimensional structure can include a first end segment, a second end segment, and a middle segment disposed between the first end segment and the second end segment. The average height of the hollow cavity can be less in the second end segment than in the first end segment. The average height of the hollow cavity can be less in the first end segment than in the middle segment. Other embodiments are also included herein.

In an embodiment, a process for producing a dough-substitute baking compound, comprises mixing, in a single vessel, a combination of almond flour, tapioca flour, coconut flour, garlic, and salt, thereby creating a dry combination. Mozzarella cheese is added to the dry combination to create a semi-dry mixture, and hot cooked cauliflower is mixed in to form a slurry. Olive oil, almond milk, salt, and garlic, are then added in to create a final dough, which is shaped and baked.

The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the products.

The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the products.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.