A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immediately lowering the temperature of the cooked bread through the use of liquid nitrogen, down to a lowering temperature at least equal to 60 C.; packaging and freezing the bread, through a first sub-step of obtaining a temperature from 10 C. to 11 C. in the bread core, and a second sub-step of keeping the bread at a freezing temperature of 18 C. for at least 12 hours; and storing and transporting the packaged bread, always at a temperature of at least 18 C.

A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immediately lowering the temperature of the cooked bread through the use of liquid nitrogen, down to a lowering temperature at least equal to 60 C.; packaging and freezing the bread, through a first sub-step of obtaining a temperature from 10 C. to 11 C. in the bread core, and a second sub-step of keeping the bread at a freezing temperature of 18 C. for at least 12 hours; and storing and transporting the packaged bread, always at a temperature of at least 18 C.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

The frozen gyoza dumpling of the present invention contains frozen gyoza dumpling itself 1 and frozen batter liquid 2 attached to the gyoza dumpling itself, wherein not less than 40% weight of the total attached frozen batter liquid 2 attaches to outer peripheral edge part of the bottom surface 14 of the gyoza dumpling itself and extends downwardly and sidewardly from the outer peripheral edge. In addition, the container of the present invention preferably contains the frozen gyoza dumpling of the present invention, the inside of the container has a supporting surface to support not less than 60% of the bottom surface 14 of the gyoza dumpling itself 1, and a recess part to preferably receive the frozen batter liquid. In addition, the present invention provides a pack of frozen gyoza dumplings which uses the above-mentioned container, and a manufacture method of a frozen gyoza dumpling by using the above-mentioned container.

The frozen gyoza dumpling of the present invention contains frozen gyoza dumpling itself 1 and frozen batter liquid 2 attached to the gyoza dumpling itself, wherein not less than 40% weight of the total attached frozen batter liquid 2 attaches to outer peripheral edge part of the bottom surface 14 of the gyoza dumpling itself and extends downwardly and sidewardly from the outer peripheral edge. In addition, the container of the present invention preferably contains the frozen gyoza dumpling of the present invention, the inside of the container has a supporting surface to support not less than 60% of the bottom surface 14 of the gyoza dumpling itself 1, and a recess part to preferably receive the frozen batter liquid. In addition, the present invention provides a pack of frozen gyoza dumplings which uses the above-mentioned container, and a manufacture method of a frozen gyoza dumpling by using the above-mentioned container.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.