A composition with ingredients of vegetable origin and chemical yeasts, in powder form, and their use to replace eggs in natura in the preparation of bakery and confectionery products. The ingredients are ground whole golden flaxseed, pea protein, pea starch, calcium diphosphate, monocalcium phosphate and sodium bicarbonate.

A composition with ingredients of vegetable origin and chemical yeasts, in powder form, and their use to replace eggs in natura in the preparation of bakery and confectionery products. The ingredients are ground whole golden flaxseed, pea protein, pea starch, calcium diphosphate, monocalcium phosphate and sodium bicarbonate.

A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by careful manipulation of the roasting process.

A system for manufacturing a multi-layer shortcake can be realized by reversing the manufacturing process of the shortcake to normal. The assembly line conveyor system includes a package container having a top opening as a cake mold and a take-out film set as an insole in the package container. The packaged shortcake includes a topping layer of a cake, a first cream layer, a shape retaining sponge block, a second cream layer, and a cake base platform on the insole film and closed with a bottom lid. Preferably, the packaged shortcake contains a cake block between the first cream layer and the second cream layer for supporting the shape of the shortcake.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.

A pancake cooking device with two opposable, generally circular, internally heated cooking plates having substantially smooth cooking surfaces that are cooperatively configured to be selectively placed in facing and spaced-apart relation to contact and cook flowable pancake batter disposed between the plates to form a generally circular pancake that, when removed from the device and oriented in a preferred serving position, has a substantially uniform thickness between substantially planar, top and bottom pancake surfaces, and a continuous, circumferentially extending, outwardly inclined and upwardly facing lip of substantially uniform height disposed around the perimeter of the top surface of the pancake. The pancake cooking device is desirably configured to cook each pancake in an inverted position with the circumferentially extending, outwardly inclined lip projecting downwardly and away from the top and bottom pancake surfaces when the cooked pancake is oriented in a preferred serving position.

A pancake cooking device with two opposable, generally circular, internally heated cooking plates having substantially smooth cooking surfaces that are cooperatively configured to be selectively placed in facing and spaced-apart relation to contact and cook flowable pancake batter disposed between the plates to form a generally circular pancake that, when removed from the device and oriented in a preferred serving position, has a substantially uniform thickness between substantially planar, top and bottom pancake surfaces, and a continuous, circumferentially extending, outwardly inclined and upwardly facing lip of substantially uniform height disposed around the perimeter of the top surface of the pancake. The pancake cooking device is desirably configured to cook each pancake in an inverted position with the circumferentially extending, outwardly inclined lip projecting downwardly and away from the top and bottom pancake surfaces when the cooked pancake is oriented in a preferred serving position.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.