摘要:
The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.
摘要:
A crispy co-extruded snack product includes an extruded casing having a flour component that includes from about 37% to about 92% by weight wheat flour; and an extruded filling disposed within the extruded casing wherein filling weight is from about 20 wt % to about 75 wt % of total weight of the co-extruded foodstuff.
摘要:
A filling device comprises a modified vacuum-tilling head that introduces a viscous filling, such as a gravy, into a loaf matrix in a retortable can so that the tilling remains enclosed by the set loaf matrix after retorting. The tilling can remain as a viscous gravy or can set as a gel, depending on the formulation of the filling. Preferably the viscous filling is distributed horizontally into the loaf matrix, for example through horizontally-facing apertures, during a pause in the descent of the can away from the filling device. The flow of the filling can be controlled by synchronized pneumatic valves.
摘要:
A shaped food product, such as a sausage, having a central opening into which at least one condiment may be placed prior to consumption and methods of preparing, eating, and manufacturing such a food product. The condiment may be placed after the cooking of the food product, prior to the cooking of the food product, or as part of the cooking of the food product.
摘要:
Mould for making stuffed or filled food products, in particular Sicilian arancini, comprising a base (1), a sleeve (2) and a stud (3), the base (1) being provided with a cavity (10) having an aperture facing outwards, the sleeve (2) having a first aperture (20) and a second aperture (21) and being configured to be removably coupled to the base (1) in correspondence with the aperture of the cavity (10) of the latter so as to direct the second aperture (21) outwards, the stud (3) being configured to insert into the second aperture (21) of the sleeve (2).
摘要:
A method of forming an edible piece is disclosed comprising providing a first continuous belt 10 having at least one cutout 12 in a surface and a second continuous belt 14 having a portion positioned below the first continuous belt so as to form a bottom portion of the at least one cutout and create a fill cavity 16 having walls defined by the cutout, adding an edible mass to the fill cavity to form an edible blank, transporting the fill cavity and the edible blank, cooling to at least partially set the edible blank, separating the first continuous belt from the second continuous belt and releasing the edible blank from the first or second continuous belt.