The Bakery | Date: 2017-05-31
This invention relates to a method of preparing donuts that comprises the steps of: providing a first dough having a first color; providing a second dough having a second color, said second color being visibly different from the first color; combining a layer of the first dough with a layer of the second dough to produce a layered dough; folding the layered dough at least one time to prepare a multilayered dough; cutting dough pieces from the multilayered dough; cooking the dough pieces, said cooking comprising contacting the dough pieces with hot oil having a temperature in excess of 150C for at least 3 seconds. The donuts obtained by this method exhibit a unique striped color pattern that is visible both on the surface of the donut and inside the donut. The invention also pertains to donuts that can be obtained by the aforementioned method.
The Bakery | Date: 2015-07-08
A method for preparing a farinaceous mixture is provided by mixing the following ingredients: (a) 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; (b) 0.01-10 parts by weight of fat particles in the form of powder, said fat particles containing at least 65 wt. % of triglycerides; (c) at least 30 parts by weight of one or more aqueous ingredients to provide 10-50% water by weight of the farinaceous mixture; and (d) 0-100 parts by weight of one or more other ingredients; wherein at least 50 vol. % of the fat particles has a diameter in the range of 1-50 m. Bakery ingredient mixes and uncooked farinaceous products containing the aforementioned fat particles are also disclosed.
The Bakery | Date: 2017-05-24
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01-10 parts by weight of fat particles in the form of powder, said fat particles containing at least 65 wt.% of triglycerides; at least 30 parts by weight of one or more aqueous ingredients to provide 10-50 % water by weight of the farinaceous mixture; and 0-100 parts by weight of one or more other ingredients; wherein at least 50 vol.% of the fat particles has a diameter in the range of 1-50 m. The application of very fine fat particles has unexpected beneficial effects on farinaceous products that are similar to those that can be obtained by adding emulsifiers. The fat powder can therefore be used as a partial or complete replacement for emulsifiers in farinaceous products such as, for example, bread. The invention further provides bakery ingredient mixes and uncooked farinaceous products containing the aforementioned fat particles.
The Bakery | Date: 2017-10-11
A mixing chamber for mixing a variety of dry ingredients with a liquid is disclosed. The mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter, or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry ingredients, can also be varied.
The Bakery | Date: 2016-08-10
The invention relates to a bakery emulsion comprising 40-90 wt.% of a continuous fat phase, including 1.5-10% by weight of the emulsion of monoglyceride of saturated fatty acids selected from glyceryl monostearate, glyceryl monopalmitate, glyceryl monomyristate, glyceryl monolaurate, glyceryl monobehenate and combinations thereof; and 10-60 wt.% of a dispersed aqueous phase. The continuous fat phase has a solid fat content at 20C (N_(20)) of 12-40%, a solid fat content at 25C (N_(25)) of 8-30%, a solid fat content at 35C (N_(35)) of less than 15%, a solid fat content at 40C (N_(40)) of not more than 10%, and a ratio (N_(20)-N3_(5))/N_(20) of at least 0.5. The bakery emulsion can advantageously be used in the preparation of baked products with improved fresh keeping, shortening and aerating properties.
The Bakery | Date: 2016-07-01
One variation of the method for submitting a food order remotely includes: generating a graphical icon representative of a food item and a customization option for the food item selected by a customer; associating the icon with a payment option; associating the icon with a store location to fulfill the food item; displaying the icon on a display of a mobile computing device; and, in response to receiving a selection of the icon, submitting a food order including the food item, the customization option, and the payment option to the store location.
The Bakery | Date: 2016-02-01
A convection oven includes a cooking chamber for cooking a food product, an air circulator that circulates process air in a first direction through the cooking chamber and along a circulation path in a circulation passage. A heat exchanger includes one or more heat transfer ducts longitudinally arranged along the circulation path. One or more heating elements heat a fluid that is circulated in a second direction through the one or more heat transfer ducts which is opposite to the first direction. The process air absorbs heat from the heated fluid as the process air travels along the circulation path back to the cooking chamber. A partition wall may separate first and second parallel portions of the one or more heat transfer ducts. A heat exchanger may preheat fluid entering the one or more heat transfer ducts using heated fluid leaving the heat transfer ducts.
The Bakery | Date: 2015-06-03
A rotary drive nozzle die machine for an extruder includes a rotatable nozzle having first and second axial ends and at least one opening at the second end, a compression head for directing a food material to the nozzle, and a drive assembly including a tubular drive sleeve configured to rotate the nozzle and from which the nozzle is axially removable. A housing is provided in which the nozzle rotates. A wire ring coaxially surrounds at least a portion of the nozzle and provides a snap-fit connection with the housing such that relative axial movement of the nozzle and the housing is prevented while allowing rotary movement of the nozzle with respect to the housing. A rotary seal is between the nozzle and the housing and includes a first segment extending from the first axial end of the nozzle radially outwardly to and contiguous with an axially extending second segment.
The Bakery | Date: 2016-08-17
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt.% water; 4-40 wt.% oil; 3-12 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt.% of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt.% of other edible ingredients;wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.
The Bakery | Date: 2016-08-05
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: