The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

A method for making an appetizer food product is disclosed herein. The method includes preparing a dough composition by mixing a predetermined quantity of flour, water, olive oil, sugar, salt, and yeast; flattening and/or compressing the dough composition; adding one or more layers of other ingredients to the dough composition, the other ingredients comprising at least one type of cheese and at least one of type of meat or at least one type of vegetable; rolling the dough composition and the other ingredients into a log-shaped food product; applying olive oil to the log-shaped food product; cutting the log-shaped food product into a plurality of individual rolls; twisting each of the plurality of individual rolls; and freezing each of the plurality of individual rolls for a predetermined period of time without allowing the proofing of the dough composition. An appetizer food product is also disclosed herein.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

A process for preparing food from frozen dough portions comprising a first preparation step in a kitchen, which comprises the sub-steps of: kneading a mixture of wheat flour, boiling water and salt until the mixture reaches a doughy consistency, cooling the mixture, moulding some portions from that mixture, pre-frying the portions, and freezing the pre-fried portions;
including a second step of finishing at a consumption site, consisting of the baking of the portions with no added oil.

The invention also comprises a machine for implementing the second step and dispensing the product

A method for preparing frozen foods includes the steps of washing vegetables in order to eliminate any residues; subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; and cutting the vegetables into small parts. Then, the small parts are cooked and frozen to a temperature comprised between 10 C. and 30 C. The method further includes the steps of measuring predefined quantities of ingredients which include the small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, and texture; homogenizing the ingredients; distributing the mixture on at least one surface in order to generate layers thereof of predefined dimensions; freezing the layers; and subjecting the layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, and fats.