Rich Products Corporation

Melissa D Haller

Rohit Jalali

Praveen Upreti

Nikolay Shkolnik

William E Grieshober, Jr

Dmitry Ivanovich Pivunov

Pavel Yurievich Koblents

Ilya Y Ilyin

John S Roberts

Michael Fuchs

A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.

Method for reducing proofing time for baked and other products

Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Systems and methods for selecting flour

The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.

Method for producing frozen dough

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Orchard Park, NY, United States of America

Melissa D Haller