The present invention relates to an extruded French-fry-like food product in the shape of a stick, with improved technological features when the food is subject to frying, obtaining a low-fat French-fry-like food as an end product. The invention also relate to a method for preparing the French-fry-like extruded food product.

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.

The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread.

The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.

Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.

The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.

The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.