A process for grilling pizza includes shaping pizza dough to a predetermined configuration to provide a flattened dough, placing the shaped dough on a design bearing grate, grilling one side of the shaped pizza dough on the grate to form a design in the pizza dough, applying condiments to the grilled side, and baking the partially cooked pizza.

A process for grilling pizza includes shaping pizza dough to a predetermined configuration to provide a flattened dough, placing the shaped dough on a design bearing grate, grilling one side of the shaped pizza dough on the grate to form a design in the pizza dough, applying condiments to the grilled side, and baking the partially cooked pizza.

To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. A baked lotus root cake characterized by being prepared by kneading under heating a mixture, said mixture comprising a lotus root powder as a main ingredient, and heating and pressurizing the kneaded matter thus obtained to give a thin sheet-shaped baked product. A solid food characterized by being prepared by heating a mixture, said mixture being free from wheat flour or egg and comprising a lotus root powder as a main ingredient, to give a baked product.

To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. A baked lotus root cake characterized by being prepared by kneading under heating a mixture, said mixture comprising a lotus root powder as a main ingredient, and heating and pressurizing the kneaded matter thus obtained to give a thin sheet-shaped baked product. A solid food characterized by being prepared by heating a mixture, said mixture being free from wheat flour or egg and comprising a lotus root powder as a main ingredient, to give a baked product.

A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging of the baked and filled bakery product.

A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging of the baked and filled bakery product.

An automated injera baking apparatus that includes a support frame, a rotating table housed within the support frame and having a circular rotating top surface that includes a plurality of injera cooking plates radially supported thereon, a burner assembly supported underneath the circular rotating top surface in a fixed condition, an injera batter pour system dispensing a pre-measured shot of injera batter in a generally round and flat configuration onto each injera cooking plate rotated underneath the batter pour system during the operation of the circular rotating top surface, a cover transfer arm repeatedly removing a cover from a cooking plate containing a cooked injera batter and transferring the cover onto one of the cooking plates containing the uncooked injera batter to assist in the shaping and even cooking of the uncooked injera batter, and an automated injera removal robotic arm located proximal the support frame.

An automated injera baking apparatus that includes a support frame, a rotating table housed within the support frame and having a circular rotating top surface that includes a plurality of injera cooking plates radially supported thereon, a burner assembly supported underneath the circular rotating top surface in a fixed condition, an injera batter pour system dispensing a pre-measured shot of injera batter in a generally round and flat configuration onto each injera cooking plate rotated underneath the batter pour system during the operation of the circular rotating top surface, a cover transfer arm repeatedly removing a cover from a cooking plate containing a cooked injera batter and transferring the cover onto one of the cooking plates containing the uncooked injera batter to assist in the shaping and even cooking of the uncooked injera batter, and an automated injera removal robotic arm located proximal the support frame.

The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and 110% of water to the mixture of ingredients, owing to the high water requirements of fibres that act as substitutes for the gluten in traditional baking, and the production of an oxygenated colloidal dough from this hydrated dough, to facilitate, when applicable, the subsequent leavening thereof, during and after the production of the colloidal dough. The leavened or unleavened gluten-free bakery and patisserie products obtained have organoleptic and rheological proprieties similar to those of products with gluten.

The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and 110% of water to the mixture of ingredients, owing to the high water requirements of fibres that act as substitutes for the gluten in traditional baking, and the production of an oxygenated colloidal dough from this hydrated dough, to facilitate, when applicable, the subsequent leavening thereof, during and after the production of the colloidal dough. The leavened or unleavened gluten-free bakery and patisserie products obtained have organoleptic and rheological proprieties similar to those of products with gluten.