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 subject invention provides unique and novel LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE. In the first embodiment, said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE provides raised, textured pizza base that contain such as but not limited to rice and chicken protein. Other poultry such as but not limited to turkey can be used to replicate said chicken. Uniquely said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE is being used as a replacement for traditional high carbohydrate low protein dough used as a pizza base.

The subject invention provides unique and novel LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE. In the first embodiment, said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE provides raised, textured pizza base that contain such as but not limited to rice and chicken protein. Other poultry such as but not limited to turkey can be used to replicate said chicken. Uniquely said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE is being used as a replacement for traditional high carbohydrate low protein dough used as a pizza base.

Flour compositions that are free of gluten, grain, eggs and dairy are disclosed using a macronutrient level process and choosing gluten free and grain free ingredients that provide a macronutrient level as close to wheat flour as possible. Disclosed are gluten free and grain free flour products that closely match the macronutrient level of the wheat flour as well as other desirable attributes of a flour composition and products made therefrom.

Flour compositions that are free of gluten, grain, eggs and dairy are disclosed using a macronutrient level process and choosing gluten free and grain free ingredients that provide a macronutrient level as close to wheat flour as possible. Disclosed are gluten free and grain free flour products that closely match the macronutrient level of the wheat flour as well as other desirable attributes of a flour composition and products made therefrom.

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 tray or pan for preparing and serving pizza is disclosed. The tray may be composed of steel, and more typically, low carbon steel. The wall and planar surface of the tray may be formed integrally. The steel may be of thin gauge. Such trays or pans provide a user with various cooking benefits including a reduction in cooking times.

An automated pizza oven assembly includes an oven that has an entry and an exit. A conveyor extends through the entry and the exit, and a pizza is positionable on the conveyor. The conveyor transports the pizza through the oven to cook the pizza. A cutting unit is coupled to and extends away from the oven such that the cutting unit is positioned above the conveyor. The cutting unit includes a plurality of blades and each of the blades radiating outwardly from a central point of the cutting unit. The blades are urged downwardly onto the pizza when the cutting unit is turned on to cut the pizza into a plurality of slices. A control unit is coupled to the oven and the control unit is in communication with the heating element in the oven, the conveyor and the cutting unit. The control unit controls operational parameters of the heating element, the conveyor and the cutting unit.

An automated pizza oven assembly includes an oven that has an entry and an exit. A conveyor extends through the entry and the exit, and a pizza is positionable on the conveyor. The conveyor transports the pizza through the oven to cook the pizza. A cutting unit is coupled to and extends away from the oven such that the cutting unit is positioned above the conveyor. The cutting unit includes a plurality of blades and each of the blades radiating outwardly from a central point of the cutting unit. The blades are urged downwardly onto the pizza when the cutting unit is turned on to cut the pizza into a plurality of slices. A control unit is coupled to the oven and the control unit is in communication with the heating element in the oven, the conveyor and the cutting unit. The control unit controls operational parameters of the heating element, the conveyor and the cutting unit.