A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

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.

A method for preparing frozen foods includes the steps of washing vegetables in order to eliminate any residues; subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; and cutting the vegetables into small parts. Then, the small parts are cooked and frozen to a temperature comprised between 10 C. and 30 C. The method further includes the steps of measuring predefined quantities of ingredients which include the small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, and texture; homogenizing the ingredients; distributing the mixture on at least one surface in order to generate layers thereof of predefined dimensions; freezing the layers; and subjecting the layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, and fats.

A method for preparing frozen foods includes the steps of washing vegetables in order to eliminate any residues; subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; and cutting the vegetables into small parts. Then, the small parts are cooked and frozen to a temperature comprised between 10 C. and 30 C. The method further includes the steps of measuring predefined quantities of ingredients which include the small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, and texture; homogenizing the ingredients; distributing the mixture on at least one surface in order to generate layers thereof of predefined dimensions; freezing the layers; and subjecting the layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, and fats.

A mobile pizza cart that allows a user to move to different locations and create personalized pizzas for their customers. The mobile pizza cart incorporates stations surrounding a pizza oven that are adapted to allow a user to create the personalized pizzas in a clean and efficient manner.

A mobile pizza cart that allows a user to move to different locations and create personalized pizzas for their customers. The mobile pizza cart incorporates stations surrounding a pizza oven that are adapted to allow a user to create the personalized pizzas in a clean and efficient manner.