A printer housing with an upper portion and a lower portion with a cavity there between and wherein the upper portion and lower portion are connected by one or more hinges such that the housing opens about the hinged connection between the upper portion and the lower portion to expose the cavity there between. The hinged connection allows the upper portion to be lifted up with respect to the lower portion to expose one or more printer components for access through the cavity. One or more hinges secure the upper portion to the lower portion and wherein the one or more hinges are positioned on a same perimeter side of the housing such that the housing opens about one side.

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm.sup.2, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm.sup.2.

An adjustable smoothing device is provided for smoothing and decorating a food item. The smoothing device includes a base plate, a supporting plate, a leveling unit, a block unit and a mounting plate. The supporting plate includes an elongated member. The leveling unit includes a ridge portion, a vertical member, a height adjustable leveling member and a level tightening means. The block unit is coupled to the elongated member and includes a groove portion. The block unit is connected to the leveling unit to form a smoothing assembly. The smoothing assembly and the elongated member are adaptable to rotate around the mounting plate along an axis of the base plate thereby enabling the vertical member and the height adjustable leveling member to smooth the food item positioned at the mounting plate.

An adjustable smoothing device is provided for smoothing and decorating a food item. The smoothing device includes a base plate, a supporting plate, a leveling unit, a block unit and a mounting plate. The supporting plate includes an elongated member. The leveling unit includes a ridge portion, a vertical member, a height adjustable leveling member and a level tightening means. The block unit is coupled to the elongated member and includes a groove portion. The block unit is connected to the leveling unit to form a smoothing assembly. The smoothing assembly and the elongated member are adaptable to rotate around the mounting plate along an axis of the base plate thereby enabling the vertical member and the height adjustable leveling member to smooth the food item positioned at the mounting plate.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

The present invention patent deals with the powder composition of decorative paste of the type Fondant to cover cakes and the like such as cupcakes, mini-cakes, biscuit decoration or other types of decorated treats where, notably, said innovative composition powder allows the user to prepare the decorative paste in the desired proportion according to the decoration to be carried out, and, because it is said to be a powder composition, it has a much longer shelf life than those products that are ready for use on the market or homemade version, ensuring greater practicality in handling and resistance to moisture, thus enabling better quality of the resulting Fondant. The powder composition for decorative paste has the following formulation for each 1 kg: 60 to 78% refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant. The decorative paste powder composition has a moisture content of 3% to 5%.

The present invention patent deals with the powder composition of decorative paste of the type Fondant to cover cakes and the like such as cupcakes, mini-cakes, biscuit decoration or other types of decorated treats where, notably, said innovative composition powder allows the user to prepare the decorative paste in the desired proportion according to the decoration to be carried out, and, because it is said to be a powder composition, it has a much longer shelf life than those products that are ready for use on the market or homemade version, ensuring greater practicality in handling and resistance to moisture, thus enabling better quality of the resulting Fondant. The powder composition for decorative paste has the following formulation for each 1 kg: 60 to 78% refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant. The decorative paste powder composition has a moisture content of 3% to 5%.