A system and method for preparing an edible bun are provided. The system comprises a first baking element and a second baking element. The first baking element defines a first interior cavity, a resting surface, and an opposing a receiving surface. The second baking element defines a second interior cavity, an outer surface, and an opposing inner surface. The method comprises inserting a first dough material into the first interior cavity in contact with the receiving surface; inserting the second baking element into the first baking element, such that the outer surface is in contact with the first dough material and a first bun portion is defined by the receiving surface and the outer surface; and inserting a second dough material into the second interior cavity and in contact with the inner surface, such that a second bun portion is defined by the inner surface of the second baking element.

A system and method for preparing an edible bun are provided. The system comprises a first baking element and a second baking element. The first baking element defines a first interior cavity, a resting surface, and an opposing a receiving surface. The second baking element defines a second interior cavity, an outer surface, and an opposing inner surface. The method comprises inserting a first dough material into the first interior cavity in contact with the receiving surface; inserting the second baking element into the first baking element, such that the outer surface is in contact with the first dough material and a first bun portion is defined by the receiving surface and the outer surface; and inserting a second dough material into the second interior cavity and in contact with the inner surface, such that a second bun portion is defined by the inner surface of the second baking element.

A method for producing a bakery product (10) comprising the steps of: forming a strip-shaped assembly (12, 15, 16, 32) comprising a strip of flour-based dough (13) and a corresponding strip of foldable sheet (14) adhering to the strip of dough; wherein the flour-based dough is suitable to harden after baking; folding and positioning the strip-shaped assembly (12, 15, 16, 32) on a base so that, at least at a portion of the strip-shaped assembly, the strip-shaped assembly forms an angle in the range of 70 degrees-110 degrees with the base; heating in an oven the base and the strip-shaped assembly positioned on the base until the flour-based dough hardens; removing the strip of foldable sheet (14) from the strip-shaped assembly (12, 15, 16, 32) after heating in the oven.

A method for producing a bakery product (10) comprising the steps of: forming a strip-shaped assembly (12, 15, 16, 32) comprising a strip of flour-based dough (13) and a corresponding strip of foldable sheet (14) adhering to the strip of dough; wherein the flour-based dough is suitable to harden after baking; folding and positioning the strip-shaped assembly (12, 15, 16, 32) on a base so that, at least at a portion of the strip-shaped assembly, the strip-shaped assembly forms an angle in the range of 70 degrees-110 degrees with the base; heating in an oven the base and the strip-shaped assembly positioned on the base until the flour-based dough hardens; removing the strip of foldable sheet (14) from the strip-shaped assembly (12, 15, 16, 32) after heating in the oven.

The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase: flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.

The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase: flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.

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.

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.

An apparatus and method are provided for the industrial manufacture of bakery products, such as long or elongated breads, rolls, baguettes, Parisian breads, round loaves. The apparatus includes a conveyor for conveying at least one piece of dough on a conveying surface in a transport direction, a substrate which is arranged above said conveyor. The substrate includes a contact surface at a side facing the conveyor. The apparatus is configured for providing a relative movement between the contact surface and the conveying surface. The contact surface is configured for touching an upper side of said at least one piece of dough on said conveying surface. And the apparatus further includes a heating device configured for heating at least a part of a circumference of the at least one piece of dough facing the contact surface for forming a film on said part of the circumference.

A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.