A funneling apparatus is provided that can be used in filling a food item, such as a taco shell. The funneling apparatus includes two opposing elongated walls connected on their ends by two opposing end walls. An opening is formed inside the funneling apparatus between the elongated walls and the end walls, which includes a top portion configured to receive contents and a bottom portion configured to dispense the contents. A concave section is provided along the base of each of the first elongated wall the second elongated wall. During use of the funneling apparatus with an item such as a taco shell, the concave section exposes the interior of the side walls formed by the taco shell. The end walls of the funneling apparatus prevent the contents inserted into the opening from spilling out of the taco shell.

A shell form and a method of using the shell form requires a wire form and a wire clip, a tortilla placed therebetween during the time that the tortilla is cooked in hot oil forming a taco shell.

A taco shell is produced using a rotary cutter including a shaft, an outer blade extending radially outward from the shaft and a first inner blade extending radially outward from the shaft. The outer blade defines an interior area, enclosed by the outer blade, and an exterior area. The first inner blade is located in the interior area and includes a plurality of teeth. A dough piece is cut from a dough sheet with the outer blade, and a first arcuate line of depressions is created in the dough piece with the plurality of teeth. The dough piece is folded to form a shaped dough piece, and the shaped dough piece is baked to produce a hard taco shell.

Described is a method of forming a biodegradable and/or edible tableware that has a three dimensional shape in a two-step cooking process by first partially cooking a dough, that contains at least a flour and gelling agent, in a mould (subject to pressure and heat) and then baking the moulded tableware. The dough may include a sugar, and if present, is present at a ratio of the gelling agent to the sugar from 0.8:1 to 1:0.8. The dough may include a vegetable oil as the gelling agent and if the gelling agent is a vegetable oil, the dough includes the addition of water.

Described is a method of forming a biodegradable and/or edible tableware that has a three dimensional shape in a two-step cooking process by first partially cooking a dough, that contains at least a flour and gelling agent, in a mould (subject to pressure and heat) and then baking the moulded tableware. The dough may include a sugar, and if present, is present at a ratio of the gelling agent to the sugar from 0.8:1 to 1:0.8. The dough may include a vegetable oil as the gelling agent and if the gelling agent is a vegetable oil, the dough includes the addition of water.

Grilling apparatus (100) has a receptacle (104) for receiving a food material sheet having an upper end (108) through which the food material sheet is placed into the receptacle, a smaller lower end (110), and a wall (112) having an inner surface (114) for contacting/supporting the food material sheet. A heating element (106) behind the inner surface heats the food material sheet to a shape corresponding to the inner surface. A vent (116, 118, 132) through the inner surface allows air to enter during heating of the food material sheet. Also, an item of food has a body with a wall formed by rolling up an assembly of a first layer of food material, a second layer of food material, and filling food material therebetween. The rolled-up assembly is heated to retain shape, preferably using the grilling apparatus.

Grilling apparatus (100) has a receptacle (104) for receiving a food material sheet having an upper end (108) through which the food material sheet is placed into the receptacle, a smaller lower end (110), and a wall (112) having an inner surface (114) for contacting/supporting the food material sheet. A heating element (106) behind the inner surface heats the food material sheet to a shape corresponding to the inner surface. A vent (116, 118, 132) through the inner surface allows air to enter during heating of the food material sheet. Also, an item of food has a body with a wall formed by rolling up an assembly of a first layer of food material, a second layer of food material, and filling food material therebetween. The rolled-up assembly is heated to retain shape, preferably using the grilling apparatus.

A system for cooking and forming an edible food container includes include a bottom housing and a top housing. The bottom housing comprises a press receiver defining at least one press receptacle and the top housing comprises a press defining at least one press protrusion. The system further includes a heating element incorporated into at least one of the top housing and the bottom housing. The system also includes a frame, with the top housing being moveable relative to the bottom housing via engagement with the frame.

A system for cooking and forming an edible food container includes include a bottom housing and a top housing. The bottom housing comprises a press receiver defining at least one press receptacle and the top housing comprises a press defining at least one press protrusion. The system further includes a heating element incorporated into at least one of the top housing and the bottom housing. The system also includes a frame, with the top housing being moveable relative to the bottom housing via engagement with the frame.

The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.