Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern. The pattern is comprised of an asymmetrical repeat unit. The roll sheet is transported in a first direction with a conveyor system, and the roll sheet is rolled in a second direction to form a continuous roll. The second direction is not parallel to the first direction. The continuous roll is cut to form a plurality of rolls. Each of the plurality of rolls is asymmetrical.

Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern. The pattern is comprised of an asymmetrical repeat unit. The roll sheet is transported in a first direction with a conveyor system, and the roll sheet is rolled in a second direction to form a continuous roll. The second direction is not parallel to the first direction. The continuous roll is cut to form a plurality of rolls. Each of the plurality of rolls is asymmetrical.

A wrapper and three-dimensional package for toasted and other hot food items that includes a sheet with an array of perforations extending through the sheet material between an inner face of the sheet material adapted to contact the food item, and an opposite, outer face of the sheet material. Spicules are formed from the sheet material surrounding each of the perforations and extending away from the inner face of the sheet material. The spicules form standoffs defining an air gap between the food item and the sheet material when the food item is contained in the wrapper, with the spicules engaging an outer surface of the food item to enable lateral migration of steam from the food item, along the air gap and through the perforations.

Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern. The pattern is comprised of an asymmetrical repeat unit. The roll sheet is transported in a first direction with a conveyor system, and the roll sheet is rolled in a second direction to form a continuous roll. The second direction is not parallel to the first direction. The continuous roll is cut to form a plurality of rolls. Each of the plurality of rolls is asymmetrical.

Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern. The pattern is comprised of an asymmetrical repeat unit. The roll sheet is transported in a first direction with a conveyor system, and the roll sheet is rolled in a second direction to form a continuous roll. The second direction is not parallel to the first direction. The continuous roll is cut to form a plurality of rolls. Each of the plurality of rolls is asymmetrical.

A system for presenting and preparing foodstuffs that include a plurality of individual foodstuff blocks provided formed into basic shapes comprises a heating device including a heatable cooking receptacle for one or more foodstuff blocks with a heatable grill surface and at least one heating mandrel projecting from the grill surface; wherein the heating mandrel is insertable into a passage opening provided in each respective foodstuff block and is adapted to the contour of the passage opening so as to avoid an air gap between the wall of the passage opening and the heating mandrel.

A system for presenting and preparing foodstuffs that include a plurality of individual foodstuff blocks provided formed into basic shapes comprises a heating device including a heatable cooking receptacle for one or more foodstuff blocks with a heatable grill surface and at least one heating mandrel projecting from the grill surface; wherein the heating mandrel is insertable into a passage opening provided in each respective foodstuff block and is adapted to the contour of the passage opening so as to avoid an air gap between the wall of the passage opening and the heating mandrel.

A food product is coated by applying a first coating to an exterior of the food product with a first depositor. Next, the food product is located in a dough proofer. Then, a second coating is applied to the exterior of the food product with a second depositor. Afterwards, the food product is baked in an oven. Optionally, prior to applying the first coating, a tacking agent is applied to the exterior of the food product with a third depositor. In a preferred embodiment, multiple coatings of a combination sugar and cinnamon are applied to filled dough products.

A food product is coated by applying a first coating to an exterior of the food product with a first depositor. Next, the food product is located in a dough proofer. Then, a second coating is applied to the exterior of the food product with a second depositor. Afterwards, the food product is baked in an oven. Optionally, prior to applying the first coating, a tacking agent is applied to the exterior of the food product with a third depositor. In a preferred embodiment, multiple coatings of a combination sugar and cinnamon are applied to filled dough products.

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.