A package for food products including a first portion, a second portion, and at least one indicator. The first portion has a first closed end, at least one first side wall surrounding the first closed end, and a first open end opposite the first closed end. The second portion has a second closed end, at least one second side wall surrounding said second closed end, and a second open end opposite the second closed end. The first portion and second portion are movably connected at their respective open ends. The at least one indicator is placed in communication with the package such that when the package is expanded to a desired inner volume the indicator is activated. The closed end of either portion may be opened when a desired inner volume of a food product is reached.

Methods and apparatuses for improving the conversion of cannabolic acids to active pharmacological cannabinoids in various foodstuffs are disclosed.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

An automated preparation of flatbread, particularly tortillas, by an apparatus for includes packing dough portions in capsules for enabling the dough to be suitable for extended refrigerated and unrefrigerated storage. The capsules are gas-tight sealed with a foil and conveyed in upside-down position on a conveyor belt. The foil is removed by two adjacent shafts which grip the foil and tear it off. The capsule is then positioned on a holding ring and the dough portion falls downwardly onto a lower pressing and baking plate. An upper pressing and baking plate swivels downwardly by an actuator for pressing and baking the dough. After lifting the upper plate away, the finished flat bread glides out of the apparatus.

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

A packaging system for uncooked edible goods including a sheet of a baking substrate and a box for transporting the sheet and goods. The sheet has a first length and first width and the box has one or both of a second length and second width, where the second length is smaller than the first length and the second width is smaller than the first width. One or more folds in the sheet enable the sheet to be folded in order to fit into the smaller-dimensioned box. Uncooked edible goods are placed on a goods-receiving surface of the folded sheet. The box is delivered to a retailer. The folded sheet is removed from the box, is placed onto a baking pan, and is unfolded while the edible goods remain thereon. The goods are moved apart from each other, the pan is placed into an oven, and the goods are cooked.

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.

A dough product packaging assembly includes one or more dough pieces arranged a first container having a closed, internal cavity, a second container supported upon the first container with an open top portion, a third container housing one or more additional ingredients, such as icing, within the second container, and an outer container extending across the open top portion of the second container and encapsulating each of the first, second and third containers. In connection with production, transportation and consumer displaying of the product, the second container provides support and transfers weight from any cartons stacked above a lower dough product directly onto the first container, thereby allowing the outer or fourth container to act as a containment vessel only, versus something needed to directly provide vertical structural support.