Preparation of a food product comprising a bakery portion and ingredients may include: a first step for preparing the ingredients, a second step for preparing dough, a third step for preparing dough pieces, a step for packaging, in which the dough pieces and the ingredients are assembled and disposed in an impermeable pouch which is vacuum sealed, a step for fermentation, a step for cooking, and a step for cooling.

A food preparation device and a bread mold. The food preparation device includes a bottom unit for accommodating a first piece of bread and a top unit for accommodating a second piece of bread. The bottom and the top units each have a flat edge extending outwardly the circumference of the bottom unit respectively the circumference of the top unit. The flat edge of the first piece of bread and the flat edge of the second piece of bread are provided with an edible and organic adhesive layer, for enabling the sealing together of the two pieces of bread along the flat edges when moving the top unit from the open position to a closing position, thereby avoiding leakage before consumption.

A food preparation device and a bread mold. The food preparation device includes a bottom unit for accommodating a first piece of bread and a top unit for accommodating a second piece of bread. The bottom and the top units each have a flat edge extending outwardly the circumference of the bottom unit respectively the circumference of the top unit. The flat edge of the first piece of bread and the flat edge of the second piece of bread are provided with an edible and organic adhesive layer, for enabling the sealing together of the two pieces of bread along the flat edges when moving the top unit from the open position to a closing position, thereby avoiding leakage before consumption.

Described herein is a filled biscuit characterized in that it comprises: a biscuit body (2) shaped like a container, defining a cavity (2A) contained in which is a filling material (4); a cover (6) made of biscuit designed to close said cavity (2A) from outside, either partially or completely; and a second filling material (8) that is set in contact simultaneously with said cover (6), said container body (2), and said filling material (4), so as to seal said cover to said container body and withhold said first filling material within said cavity.

Described herein is a filled biscuit characterized in that it comprises: a biscuit body (2) shaped like a container, defining a cavity (2A) contained in which is a filling material (4); a cover (6) made of biscuit designed to close said cavity (2A) from outside, either partially or completely; and a second filling material (8) that is set in contact simultaneously with said cover (6), said container body (2), and said filling material (4), so as to seal said cover to said container body and withhold said first filling material within said cavity.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

This dispersion composition contains a water-based medium and a carboxymethyl cellulose having a carboxymethyl substitution degree of 0.20 or more and a cellulose-I crystallinity index of 50% or more, a water-based medium is easily dispersed even by low mixing power, and has a high viscosity.

Apparatus and method for making a food items such as a shepherd's pies is disclosed. The method includes preparing, cooking and cooling a pie filling, placing a predetermined amount of individual serving portions of the cooled pie filling into a container, preparing and cooking mashed potatoes, and extruding a predetermined individual serving portion of the mashed potatoes into each of a plurality of compartments formed in a mold tray, the compartments having a predetermined shape and depth. The pie filling and the mashed potatoes in the mold tray compartments are then frozen for storage and transportation. The shepherd's pies can then be assembled and baked at the point-of-sale.

A sausage bun assembly includes a hot dog bun that has a hot dog depression therein. The hot dog depressions containing a hotdog and fluid condiments can be positioned in the hot dog depression to inhibit the fluid condiments and the hot dog from spilling from the hot dog bun. A bratwurst bun is includes that has a bratwurst depression therein for containing a bratwurst and fluid condiments within the bratwurst bun. The bratwurst depression inhibits the fluid condiments and the bratwurst from spilling from the bratwurst bun. A foot long sausage bun is included that has a foot long sausage depression therein for containing a foot long sausage and fluid condiments within the foot long sausage bun. The foot long sausage depression is closed at each end to inhibit the fluid condiments and the foot long sausage from spilling from the foot long sausage bun.