In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

The present invention discloses a method for preparing gourmet waffles. The composition or ingredients of the gourmet waffles includes at least four cups of pancake mixture, to 3 cups of water, at least three eggs, cup of oil and at least one box of the cake mixture. The gourmet waffles could be prepared into any desired configurations includes a disk, a roll, and a square. The composition could be mixed in a bowl to make a dough or batter. The dough could be stirred and smooth via a whisk or a dough mixer. The dough is placed inside of a waffle maker or waffle iron and heated at a temperature of about 280 F. The gourmet waffles are toasted for predetermined time of about 3 to 5 minutes and then removed from the waffle iron. The method provides tastier and healthier gourmet waffles.

The present invention discloses a method for preparing gourmet waffles. The composition or ingredients of the gourmet waffles includes at least four cups of pancake mixture, to 3 cups of water, at least three eggs, cup of oil and at least one box of the cake mixture. The gourmet waffles could be prepared into any desired configurations includes a disk, a roll, and a square. The composition could be mixed in a bowl to make a dough or batter. The dough could be stirred and smooth via a whisk or a dough mixer. The dough is placed inside of a waffle maker or waffle iron and heated at a temperature of about 280 F. The gourmet waffles are toasted for predetermined time of about 3 to 5 minutes and then removed from the waffle iron. The method provides tastier and healthier gourmet waffles.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

Techniques are provided for making an animal snack containing cannabinoids. The innovation can be separated into two categories: Animal cookie for animals without medical diagnoses and animal cookie for animals with medical diagnoses. Both categories use medical grade cannabis, however the amount of cannabinoids is different in the two categories. Category 1 has 5% containment against the weight of one of the ingredients and category 2 has 10% containment against the same. The cookie part can be printed with a uniquely embossed rolling pin for a distinguished appearance. The cookies are baked in the oven to create a crispiness that is easy to chew for older animals when consumed. Cookies can be added to animal feed or regular food by crushing cookies in small pieces.

Techniques are provided for making an animal snack containing cannabinoids. The innovation can be separated into two categories: Animal cookie for animals without medical diagnoses and animal cookie for animals with medical diagnoses. Both categories use medical grade cannabis, however the amount of cannabinoids is different in the two categories. Category 1 has 5% containment against the weight of one of the ingredients and category 2 has 10% containment against the same. The cookie part can be printed with a uniquely embossed rolling pin for a distinguished appearance. The cookies are baked in the oven to create a crispiness that is easy to chew for older animals when consumed. Cookies can be added to animal feed or regular food by crushing cookies in small pieces.

Baking (e.g., pancake) mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one solid fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said baking (e.g., pancake) mixes, as well as methods of preparing pancakes, are also provided. The baked goods (e.g., pancakes) described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.

Baking (e.g., pancake) mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one solid fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said baking (e.g., pancake) mixes, as well as methods of preparing pancakes, are also provided. The baked goods (e.g., pancakes) described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.

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 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.