A method for preparing a fortified gastronomic composite food is provided. The method includes, in the following order, working hen eggs in a kneader with sugar and a mixture of at least one essential amino acid and at least one non-essential amino acid or conditionally essential amino acid, adding edible oil or fat, adding flour and dietary fibers at the same time, adding flavoring and leavening agents, mixing a dough to obtain a smooth, compact and homogeneous dough, and baking the dough in an oven. A dough for making a fortified gastronomic composite food including cereal flour, dietary fibers, at least one edible oil or fat, at least one egg, at least one essential amino acid and at least one non-essential or conditionally essential amino acid is also provided.

A method for preparing a fortified gastronomic composite food is provided. The method includes, in the following order, working hen eggs in a kneader with sugar and a mixture of at least one essential amino acid and at least one non-essential amino acid or conditionally essential amino acid, adding edible oil or fat, adding flour and dietary fibers at the same time, adding flavoring and leavening agents, mixing a dough to obtain a smooth, compact and homogeneous dough, and baking the dough in an oven. A dough for making a fortified gastronomic composite food including cereal flour, dietary fibers, at least one edible oil or fat, at least one egg, at least one essential amino acid and at least one non-essential or conditionally essential amino acid is also provided.

Edible sheets for use in the preparation of food products are disclosed. The edible sheets include at least one flexible or semi-rigid membrane or layer of a base material having particles of one or more functional materials, such as lubricants or flavoring additives, dispersed therein. The edible sheets are configured to undergo a transformation and release the functional materials onto a cooking surface or surface of a food item upon satisfaction of one or more predetermined conditions, allowing for consistent and controlled delivery of the functional materials. The edible sheets may be effective to flavor a food item before, during, or after cooking, and/or may be effective to lubricate a food item or cooking surface.

A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.

A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided.

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided.

An ink maintenance system for a printer comprising a first tray having a base and a plurality of side walls, the first tray having a first length and an open top along the length and a second tray having a base and a plurality of side walls, the second tray having a second length and an open top along its length. The system also includes a fan and a filter. To use the system, a print head is positioned in a standby or cleaning position within the printer and ink is ejected from one or more print nozzles into an ink maintenance system within the printer such that the ejected ink is collected in at least one of a catch tray or a filter of the ink maintenance system. The system is then removable from the printer for cleaning.

An ink maintenance system for a printer comprising a first tray having a base and a plurality of side walls, the first tray having a first length and an open top along the length and a second tray having a base and a plurality of side walls, the second tray having a second length and an open top along its length. The system also includes a fan and a filter. To use the system, a print head is positioned in a standby or cleaning position within the printer and ink is ejected from one or more print nozzles into an ink maintenance system within the printer such that the ejected ink is collected in at least one of a catch tray or a filter of the ink maintenance system. The system is then removable from the printer for cleaning.

The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.