The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).

The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).

The present disclosure relates generally to a shelf-stable and freeze-stable edible coating composition comprising a crystalline phase and a non-crystalline phase and methods of making and producing the same.

The present disclosure relates generally to a shelf-stable and freeze-stable edible coating composition comprising a crystalline phase and a non-crystalline phase and methods of making and producing the same.

A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of about 2 to about 150 mm, and texture modifying particles dispersed throughout the matrix. The texture modifying particles generally comprise about 12 to about 40% by weight of the food composition and provide the food composition with a crunchy texture. The texture modifying particles may be crushed particles of food products, such as fried grain chips, fried vegetable chips, extruded cereals, extruded crackers, or combinations thereof.

A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of about 2 to about 150 mm, and texture modifying particles dispersed throughout the matrix. The texture modifying particles generally comprise about 12 to about 40% by weight of the food composition and provide the food composition with a crunchy texture. The texture modifying particles may be crushed particles of food products, such as fried grain chips, fried vegetable chips, extruded cereals, extruded crackers, or combinations thereof.

The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt % to 50 wt % dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) baking, frying or boiling the water, or water vapour, exposed foodstuff.

The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt % to 50 wt % dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) baking, frying or boiling the water, or water vapour, exposed foodstuff.

An apparatus for cooking food which includes a receiving container provided for receiving food, a stirring device arranged inside the receiving container, at least one main heating system and at least one ventilation motor for generating a heating airflow, the receiving container and the stirring device being designed to be imparted with a relative rotation movement.

An apparatus for cooking food which includes a receiving container provided for receiving food, a stirring device arranged inside the receiving container, at least one main heating system and at least one ventilation motor for generating a heating airflow, the receiving container and the stirring device being designed to be imparted with a relative rotation movement.