A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A process for making bulk food products. The process involves providing mixed bags of ingredients. The mixed bags of ingredients provide the components needed to create malasadas. The resulting malasadas are consistent and efficiently prepared. Additionally, ingredients can be shipped and stored easily.

A process for making bulk food products. The process involves providing mixed bags of ingredients. The mixed bags of ingredients provide the components needed to create malasadas. The resulting malasadas are consistent and efficiently prepared. Additionally, ingredients can be shipped and stored easily.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

The present disclosure relates to a tangzhong comprising powdered rice, a bread dough comprising the tangzhong, and a bread prepared using the same. In the present disclosure, a tangzhong is prepared using powdered rice, glutinous rice flour, and water, thereby enabling the production of a tangzhong having a soft, moist, and chewy texture compared to tangzhong prepared using wheat flour. In addition, when the tangzhong of the present disclosure is used to prepare bread dough, the resulting dough exhibits high moisture retention and a slow staling rate, and the bread prepared from the dough may have a high rice content and density, with a moist and chewy texture and delayed staling.

The present disclosure relates to a tangzhong comprising powdered rice, a bread dough comprising the tangzhong, and a bread prepared using the same. In the present disclosure, a tangzhong is prepared using powdered rice, glutinous rice flour, and water, thereby enabling the production of a tangzhong having a soft, moist, and chewy texture compared to tangzhong prepared using wheat flour. In addition, when the tangzhong of the present disclosure is used to prepare bread dough, the resulting dough exhibits high moisture retention and a slow staling rate, and the bread prepared from the dough may have a high rice content and density, with a moist and chewy texture and delayed staling.

The present invention relates to natural and organic treats/snacks and methods of manufacturing such treats/snacks. The treats/snacks can be in any desired shape and are devoid of synthetic and artificial filler ingredients. More specifically, the treats/snacks include ripe bananas, peanut butter, whole wheat flour, flaxseed, honey, and egg wherein all the ingredients can be formed into a dough. The dough can then be formed into desired shapes of dough by using molds for baking in an oven at about 350 degrees for about 20 to 30 minutes to bake and form the treat/snack. The resultant treat/snack is soft to chew and easy to digest, ensuring pets can retain a healthy diet while consuming the treats/snacks. The treats/snacks can be available in different sizes and packaging and are suitable for pets of all ages and breeds.

The present invention relates to natural and organic treats/snacks and methods of manufacturing such treats/snacks. The treats/snacks can be in any desired shape and are devoid of synthetic and artificial filler ingredients. More specifically, the treats/snacks include ripe bananas, peanut butter, whole wheat flour, flaxseed, honey, and egg wherein all the ingredients can be formed into a dough. The dough can then be formed into desired shapes of dough by using molds for baking in an oven at about 350 degrees for about 20 to 30 minutes to bake and form the treat/snack. The resultant treat/snack is soft to chew and easy to digest, ensuring pets can retain a healthy diet while consuming the treats/snacks. The treats/snacks can be available in different sizes and packaging and are suitable for pets of all ages and breeds.

The present disclosure provides a method for making jianbing, comprising: mixing, in parts by weight, 150 parts mung bean flour, 50 parts millet flour, 3 parts salt, 0.6 parts aroma-enhancing powder, 1.5 parts five-spice powder, and 300 parts water. First, combine the dry ingredients in a vessel and mix thoroughly. Add 180 parts of water, stirring to form a uniform batter. Gradually add the remaining 120 parts of water, stirring to obtain a smooth second batter. Seal the vessel and let the batter rest. Heat a jianbing pan to a predetermined temperature. Pour a measured amount of batter onto the pan, spreading it evenly. Sprinkle pre-made materials on the batter while cooking. Flip the jianbing to cook the other side and apply sauce to the top surface. Finally, roll the jianbing with crispy pre-made baocui into a reel or fold into a cake shape.