67results about "Prevention of dough sticking" patented technology

A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids can be used to treat the lecithin, including more than one alkali and more than one fatty acid. Suitable alkali for treating the lecithin include sodium and potassium sorbate, sodium and potassium carbonate, sodium and potassium bicarbonate, sodium and potassium acetate, sodium and potassium hydroxide, and mixtures thereof. Suitable fatty acids for treating the lecithin include oleic acid, linoleic acid, palmitic acid, stearic acid, and mixtures thereof. The cookware release agent and oil are mixed, and the mixture is dispensed from the aerosol container by the propellant. Suitable cookware release agents include lecithin and variants thereof, such as oil soluble lecithin, water-dispersible lecithin, hydroxylated lecithin, lyso-phopholipid, or a mixture thereof.

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and / or inhibit microbial growth on the surface of the bread prepared from the dough.

The invention discloses a barbecue carrying device with auto-changing paper function, which comprises a strip carrying stage. The inside of the strip carrying stage is of a hollow structure. A barbecue mechanism is arranged at the center of the upper surface of the strip carrying stage. A mechanism with auto-changing paper function is arranged on the left side of the barbecue mechanism inside the strip carrying stage. A baking mechanism is arranged on the right side of the barbecue mechanism inside the strip carrying stage. A support mechanism is arranged at the edge of the lower surface of the strip carrying stage. A debris carrying mechanism is arranged on the front side of the barbecue mechanism inside the strip carrying stage. A controller is provided on the side surface of the strip carrying stage. The barbecue carrying device with auto-changing paper function has the advantages of simple structure and strong practicability.

The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of:a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients;b) dividing the dough into one or more dough portions;c) shaping the one or more dough portions into one or more shaped dough pieces;d) proving the dough pieces;e) contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area; andf) baking said one or more partially fried dough pieces to produce one or more baked dough pieces;wherein a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of edible material is fried surface area.This method achieves a significant reduction in fat uptake during preparation of the ready-to-eat farinaceous product without introducing a perceptible adverse effect on product quality.Another aspect of the invention relates to ready-to-eat food product comprising a body of baked farinaceous dough, 40-70% of the surface area of said body of baked dough being coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is fried surface area and wherein at least 70 wt. % of the surface of the baked dough body that is covered with the layer of edible material is non-fried.