A device, system, and method for pizza dough shaping having a main housing 205; main drive 210; turntable 215 that holds the pan for rotation; clamping system 220 positioning the pan concentrically on the turntable 215 and holding it securely during spinning; forming ring 225 working with ram 230; and ram drive 235; wherein the device operation includes placing a dough ball roughly centered on the pan 1305; placing the pan onto turntable 1310; initiating start 1315; clamps engaging and centering pan on turntable 1320; forming ring lowering and surrounding dough ball 1325; ram lowering and pressing dough ball into a pancake that is accurately round and of uniform thickness 1330; readying to spin 1335; spinning ramp-up 1340; sustaining 1345; and ramping down 1350 through preselected profiles for uniform results, whereby the dough ball is formed into a finished pizza crust disk in approximately 30 seconds.

The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.

Fatima Partners, LLC is a solution oriented management company overseeing organizations that provide alternatives, reforms, or solutions in various industries, including but not limited to education, health care, entertainment, publishing, and business, etc.

The solutions are presented in the form of products, services, policies, and strategies that aim to make organizations, professionals and products more relevant and meaningful to the client. Aiming to meet the actual not the partial needs of the consumer, Fatima Partners, LLC has developed unique business methods, products, policies and solutions.

Starting on a modest scale, with the potential to add partners, new organizations, products and services in the future Fatima Partners, LLC is has and will continue to offer micro and macro level solutions that can be create and implemented overnight or overtime. It also has the potential to expand and grow to impact multiple industries, aspiring inventors, reformers and consumers across the nationally and across the globe.

The inventor is seeking to protect the intellectual property to minimize interference and potential misinformed or obstructive influence within the development and promotion of policies, products and services to relevant markets.

Fatima Partners, LLC is a solution oriented management company overseeing organizations that provide alternatives, reforms, or solutions in various industries, including but not limited to education, health care, entertainment, publishing, and business, etc.

The solutions are presented in the form of products, services, policies, and strategies that aim to make organizations, professionals and products more relevant and meaningful to the client. Aiming to meet the actual not the partial needs of the consumer, Fatima Partners, LLC has developed unique business methods, products, policies and solutions.

Starting on a modest scale, with the potential to add partners, new organizations, products and services in the future Fatima Partners, LLC is has and will continue to offer micro and macro level solutions that can be create and implemented overnight or overtime. It also has the potential to expand and grow to impact multiple industries, aspiring inventors, reformers and consumers across the nationally and across the globe.

The inventor is seeking to protect the intellectual property to minimize interference and potential misinformed or obstructive influence within the development and promotion of policies, products and services to relevant markets.

A food preparation apparatus for a slice includes a flat bottom and raised side members. The flat bottom is shaped like the slice with two angled sides and an open end. The open end connects the two angled sides. The open end is also straight. Raised side members are on the two angled sides. Wherein, the food preparation apparatus is configured to hold the slice on the bottom where the raised side members are configured to retain the slice and toppings on the food preparation apparatus.

A food preparation apparatus for a slice includes a flat bottom and raised side members. The flat bottom is shaped like the slice with two angled sides and an open end. The open end connects the two angled sides. The open end is also straight. Raised side members are on the two angled sides. Wherein, the food preparation apparatus is configured to hold the slice on the bottom where the raised side members are configured to retain the slice and toppings on the food preparation apparatus.

Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.

A paperboard assembly adapted for food contact comprises a contacting layer made of permeable material; an external layer; and a core layer located between the contacting layer and the external layer. The core layer is adapted to impede migration of fluid therethrough, therefore a fluid contacting the contacting layer migrates at least partially through the contacting layer and is impeded from reaching the external layer by the core layer. A describes realization is a pizza box made of the paperboard assembly and a method of manufacturing the paperboard assembly.

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.