A device and method for the protection of food when cooking or reheating in an oven type cooking device is illustrated and described. The food protection device includes a lower member configured to provide support and elevation to the food. Apertures are optionally located in the lower member. A heat shield is in communication with the lower member and is configured to reflect heat to ensure even cooking of the food. The heat shield is configured to extend over a portion of the lower member. The heat shield regulates the amount of heat applied directly to the food between the heat shield and the lower member. Optionally, the heat shield may be modified in shape by the user and/or selectively interchanged so as to customize the cooking effects upon the food.

A gluten-free vegetable hash-based flexible food product is described that maintains flexibility and malleability following a freeze/thaw cycle and prior to a cooking process. An example food product includes a combination of gluten-free ingredients such as gums, starches, and flours to support post-thaw flexibility and malleability after a designated thaw period while maintaining a thin shaped profile. The food product can be folded into a desired shape following the thaw period and cooked to maintain a non-planar shape and avoid leakage of fluids from moisture-containing foodstuffs held by the food product.

Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.

A non-pizzeria vending outlet includes a freezer, a microwave oven, and a cooktop, where the vending outlet has no means for preparing pizza dough or for baking pizza and where the vending outlet overcomes obstacles that deter non-pizzeria restaurants from vending pizza.

A method of preparing a food item from a frozen dough includes thawing the frozen dough, mechanically agitating the thawed dough, forming the thawed dough into cooking portions, and cooking the cooking portions to obtain the food item. The method may also include the step of providing frozen flavoring ingredients, thawing the flavoring ingredients, and mixing the flavoring ingredients with the thawed dough during the mechanical agitation step. A product is provided that includes the frozen dough and the flavoring ingredients, the product being adapted to keep the frozen dough separate from the flavoring ingredients. Methods of making the product are also provided.

Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed.

A novel loaf shaped croissant suitable for slicing and the individual slices suitable for toasting.

In some embodiments, a food conditioning apparatus is provided and comprises a heating chamber configured to receive food, a steam generator configured to generate steam for the chamber, at least one heating element configured to provide dry heat to the chamber and the food therein through at least one of radiation and convection, and a control system configured to automatically operate a sequence of at least two stages. At least one stage comprises the generating for the chamber during a first duration, and at least one other stage comprises providing dry heat to the chamber for a second duration.

Methods and apparatuses for improving the conversion of cannabolic acids to active pharmacological cannabinoids in various foodstuffs are disclosed.