This application discloses a technology for guiding a person to prepare foods at a food preparation station. The food preparation station has a plurality of food pans. The technology may track location changes of the food pans or ingredients contained in the food pans, and indicating the current location of an ingredient when needed. The technology monitors a dish being prepared, and provides a step-by-step guidance according a predetermined recipe.

A non-pizzeria vending outlet includes a freezer, a microwave oven, and a cooktop, where the vending outlet has no means for preparing pizza dough or for baking pizza and where the vending outlet overcomes obstacles that deter non-pizzeria restaurants from vending pizza.

A non-pizzeria vending outlet includes a freezer, a microwave oven, and a cooktop, where the vending outlet has no means for preparing pizza dough or for baking pizza and where the vending outlet overcomes obstacles that deter non-pizzeria restaurants from vending pizza.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

The typical configuration of the crust of a typical pizza or baked goods such as pies, quiches and other like goods is revised by exposing, forming, masking, and/or adding dough that enhances the structure of individual pieces, thereby producing pieces that are more easily consumed while maintain the desired non-compartmentalized area of the overall substrate. More specifically, such revised configurations enable producing isolated and exposed dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has at least one edge having exposed crust thereon.

The typical configuration of the crust of a typical pizza or baked goods such as pies, quiches and other like goods is revised by exposing, forming, masking, and/or adding dough that enhances the structure of individual pieces, thereby producing pieces that are more easily consumed while maintain the desired non-compartmentalized area of the overall substrate. More specifically, such revised configurations enable producing isolated and exposed dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has at least one edge having exposed crust thereon.

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of the needle shaped crystals is from 0.1 to 20 μm; and ii. baking the dough.