The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in “sandwich wraps” or other applications.

The invention relates to a containerization system for dispensing a foamable food product comprising a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle, a food product composition comprising a food product and water, and a propellant. The invention is also directed to a process wherein the food product composition and propellant are combined to form a foamable mixture and the foamable mixture is disposed within a container such that the mixture expands in volume when it is released from the container, forming a foamed food product.

A process for preparing a soft cheesecake mixture, comprising the following steps: placing the ingredients for preparing the soft mixture in a pre-mixing member; carrying out a step of pre-mixing the aforesaid ingredients so as to blend them together to obtain a pre-mixed mixture having a density comprised between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained at a value comprised between 25° C. and 40° C.; continuously transferring a part of the pre-mixed mixture present in the collection tank towards a homogenising member; carrying out a step of homogenising the pre-mixed mixture by means of the homogenising member, whose temperature is maintained at a value comprised between 25° C. and 40° C. so as to obtain an emulsified mixture having a density comprised between 0.81 g/mL and 0.92 g/mL. The subject matter of the present disclosure is also a production plant for producing the soft cheesecake mixture.

A method and apparatus for forming food product includes a plurality of links forming a generally continuous conveyor, the plurality of links each forming at least one cavity together with a longitudinally adjacent link wherein the longitudinally adjacent link includes a pivotable tongue that pivots through the cavity as the generally continuous conveyor reaches an end of its horizontal path.

A method and apparatus for forming food product includes a plurality of links forming a generally continuous conveyor, the plurality of links each forming at least one cavity together with a longitudinally adjacent link wherein the longitudinally adjacent link includes a pivotable tongue that pivots through the cavity as the generally continuous conveyor reaches an end of its horizontal path.

A process for producing a consumable for low carbohydrate snacking is provided. The process includes one or more consumables embodies a method of infusing a protein by way of encasing the protein in lactose-free dairy products, eliminating the need for adding sugars and salts to cure the protein as well as enabling high-temperature applications, thereby lessening the time for drying the resultant consumable.

A method performs sous-vide style cooking in an oven cavity of a cooking appliance, where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a PID algorithm to control a convection heating element and associated fan.

The invention relates to an ovenable pre-baked crumb-coated snack comprising: (a) a filling having a water content of 30-90 wt. %; (b) a barrier layer surrounding the filling, said barrier layer containing 15-75 wt. %, calculated by weight of dry matter, of oligosaccharides having a degree of polymerisation (DP) in the range of 4-20; 2-45 wt. %, calculated by weight of dry matter, of protein; 0-50 wt. %, calculated by weight of dry matter, of starch; wherein the combination of the oligosaccharides, protein and starch constitutes at least 50 wt. % of the dry matter of the barrier layer; and (c) a layer of crumb particles deposited onto the surrounding barrier layer.

The pre-baked crumb-coated snack can be heated in an oven to prepare a ready-to-eat snack without the occurrence of blow outs.

The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.

Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crunch, and minimal breakage during packaging and shipping. The method can also be used to produce cheese powders.