A method of making a flour for pizzas and pastas has the steps of extracting coconut water from a coconut, drying the meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry, and crushing and grinding the dry meat so as to produce a gluten-free flour. In order to make a pizza, the coconut base flour is mixed with an approximately equal proportion of water, kneaded and heated. The flour for the pizza will include approximately 51.5% of the gluten-free coconut flour.

A method of making a flour for pizzas and pastas has the steps of extracting coconut water from a coconut, drying the meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry, and crushing and grinding the dry meat so as to produce a gluten-free flour. In order to make a pizza, the coconut base flour is mixed with an approximately equal proportion of water, kneaded and heated. The flour for the pizza will include approximately 51.5% of the gluten-free coconut flour.

A food product is prepared by completely baking a base and spreading a separately sautéed topping mixture thereover just prior to serving. The base or “crust” includes a bread dough on which oil is drizzled and cheese fragments are spread prior to baking to a preparation completion point. Concurrent with baking of the base, a topping mixture is sautéed, preferably timed to be completed at the same time as the base is fully baked, and is spread on the completely baked base. After optionally being garnished, the resulting food product is promptly served.

A food product is prepared by completely baking a base and spreading a separately sautéed topping mixture thereover just prior to serving. The base or “crust” includes a bread dough on which oil is drizzled and cheese fragments are spread prior to baking to a preparation completion point. Concurrent with baking of the base, a topping mixture is sautéed, preferably timed to be completed at the same time as the base is fully baked, and is spread on the completely baked base. After optionally being garnished, the resulting food product is promptly served.

Edible sheets for use in the preparation of food products are disclosed. The edible sheets include at least one flexible or semi-rigid membrane or layer of a base material having particles of one or more functional materials, such as lubricants or flavoring additives, dispersed therein. The edible sheets are configured to undergo a transformation and release the functional materials onto a cooking surface or surface of a food item upon satisfaction of one or more predetermined conditions, allowing for consistent and controlled delivery of the functional materials. The edible sheets may be effective to flavor a food item before, during, or after cooking, and/or may be effective to lubricate a food item or cooking surface.

Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5%; and a component (A) satisfying condition (1) a starch content is equal to or more than 75% by mass, condition (2) a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, and the low molecular-weight starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, condition (3) degree of swelling in cold water at 25° C. is equal to or higher than 5 and equal to or lower than 20, and condition (4) a content of particles passing through a sieve having an opening of 0.5 mm and remaining on a sieve having an opening of 0.038 mm is equal to or more than 30% by mass and equal to or less than 100% by mass, in which in the preparing a bakery dough, the content of the component (A) in the bakery dough is equal to or more than 0.5% by mass and equal to or less than 30% by mass with respect to the total content of a powder raw material, and the content of the component (A) with respect to the content of the edible fat or oil composition in the bakery dough is equal to or more than 0.03 and equal to or less than 8.0 as a mass ratio.

Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5%; and a component (A) satisfying condition (1) a starch content is equal to or more than 75% by mass, condition (2) a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, and the low molecular-weight starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, condition (3) degree of swelling in cold water at 25° C. is equal to or higher than 5 and equal to or lower than 20, and condition (4) a content of particles passing through a sieve having an opening of 0.5 mm and remaining on a sieve having an opening of 0.038 mm is equal to or more than 30% by mass and equal to or less than 100% by mass, in which in the preparing a bakery dough, the content of the component (A) in the bakery dough is equal to or more than 0.5% by mass and equal to or less than 30% by mass with respect to the total content of a powder raw material, and the content of the component (A) with respect to the content of the edible fat or oil composition in the bakery dough is equal to or more than 0.03 and equal to or less than 8.0 as a mass ratio.

An apparatus for cutting slices from a food product includes a vertical housing defining a barrel that receives an elongated food product. A rotatable blade apparatus is disposed beneath the lower end of the housing and has a planar guide with a slot. A first blade is mounted to the top surface of the guide with a sharp blade edge adjacent the slot and facing radially outwardly. Drive means rotates the rotatable blade apparatus into the food product to form slices. A substrate is disposed beneath the rotatable blade apparatus for receiving slices formed by the rotatable blade apparatus. The substrate may be a pizza crust and the food product may be a pepperoni stick.

An apparatus for cutting slices from a food product includes a vertical housing defining a barrel that receives an elongated food product. A rotatable blade apparatus is disposed beneath the lower end of the housing and has a planar guide with a slot. A first blade is mounted to the top surface of the guide with a sharp blade edge adjacent the slot and facing radially outwardly. Drive means rotates the rotatable blade apparatus into the food product to form slices. A substrate is disposed beneath the rotatable blade apparatus for receiving slices formed by the rotatable blade apparatus. The substrate may be a pizza crust and the food product may be a pepperoni stick.

Provided is functional well-being pizza dough and a pizza prepared by using the same, which is digestible and increases savor and flavor by containing a great deal of fiber. The functional well-being pizza dough manufactured using dough mixed of 2,750 to 2,800 parts by weight of wheat flour, 1,300 to 1,400 parts by weight of water, 110 to 120 parts by weight of refined sugar, 70 to 80 parts by weight of soybean oil, 80 to 90 parts by weight of grain-nut mixture, 50 to 60 parts by weight of refined salt, 20 to 30 parts by weight of whey powder, 8 to 12 parts by weight of bread improver, 4 to 6 parts by weight of sourdough, 4 to 6 parts by weight of yeast, 2 to 4 parts by weight of chlorella powder, and 1 to 4 parts by weight of green tea powder.