Abstract: An apparatus (10) for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder (12) having screw augers (15) in a main passageway (14) for advancing a plastic food mass, a head or manifold (18) for dividing the plastic food mass into a plurality of substreams such as a branching passageway section in fluid communication with a plurality of sub-divided dough passageways, and a die head (30) having a plurality of die ports (40) for each subpassageway. Each subpassage is separately supplied an additive and has disposed therein a multiplicity of in-line static mixer elements (59) to admix the additive into the substreams of the plastic food mass before passage through the die ports (40). In a preferred form, a portion of the food mass is bled from a first substream and fed to the exit ports (40) of a second substeam to create an extrudate including zones of distinct food mass.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: The present invention relates to ready-to-eat cereal flakes exhibiting higher percentages of curled flakes and reduced bulk densities as well as processes for preparing said cereal flakes. More specifically, the present invention provides ready-to-eat cereal flakes fabricated from cooked cereal dough pellets having a bulk density of 150 to 200 g/100.sup.3 inch, an average flake thickness of 600 to 800 .mu.m and at least 45% of the flakes being curled to provide a flaked width of at least five millimeters.

Abstract: A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling. The resultant food product has two layers with an acoustic bond between the layers.

Abstract: Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag, kernel popcorn, fat and salt. At least 50% of the salt is essentially characterized by an enlarged particle size having a mean particle size of >400 .mu.m. Included are methods of preparing such microwave popcorn articles are disclosed wherein the coarse salt is added in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A slitting assembly (10) is disclosed in the preferred form of a rotary cutter including a shaft (50) upon which relatively thin, large diameter annular blades (56) are slid. Relatively large diameter hubs (60) are provided having inner surfaces for receipt on the shaft (50) and having axial ends which flushly abut with the axial faces of the blades (56) for holding the blades (56) in axially spaced relations on the shaft (50). An axial bore (54) is provided through the shaft (50) for circulating a coolant in fluid communication therewith by rotary unions (74, 78). Thus, the blades (56) are cooled below ambient temperature by conduction through hubs (60) and shaft (50) for imparting continuous longitudinal cuts in a band (12) of fat-free brownie products having an internal temperature higher than ambient. The outer periphery of the blades (56) rotate against a back-up roll (22) rotatable about a parallel axis below the band (12).

Abstract: An enrober (100) for applying a topical coating to an exterior surface of multiple pieces of a food base is disclosed having a marked decrease in the amount of build-up upon the internal surface of the drum (102) allowing for reductions in cleaning service requirements and its concomitant losses in production capacity and for reductions in undesirable product agglomerates. In the preferred form, the drum (102) is formed by a thin wall in a generally cylindrical shape and formed of hydrophobic material in the form of high-density polyethylene having low-stick characteristics with the topically coated food base. Moisture, in addition to any present in the topical coating, is added to the drum (102) to prevent or practically eliminate build-up on the drum (102). The topical coating in the form of a slurry can be co-sprayed with steam in an atomized intermixed spray onto the food base by a nozzle (10, 80).

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In the preferred form, the food items include one or more continuous strings (14e, 14f) and one or more continuous, thin strips (14c, 14d) of food adhered to the support material (16).

Abstract: In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

Abstract: A rolled food item (110) is formed by rolling a strip of food (14) supported on support material (16) around the cut leading edge into a roll having multiple rotations with the strip of support material (16) located on the outside of the roll. A label (68) is attached to the support material (16) and extends over the trailing edge of the support material (16). Adhesive (120) is applied as a solid layer over the entire inside surface (112) of the label (68). Masking (122, 124, 130) is applied over the adhesive (120) which interferes with the adhesive properties of the adhesive (120).

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having a trough (24) supplied by food under pressure. Radially disposed barriers (132) divide the trough (24) into axial portions.

Abstract: Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with an additive to form a patterned food product, such as by a pattern forming die. The cross-sectional area of the patterned food product is reduced from an inlet end to an outlet end by a factor of at least 50:1 at an average convergence angle of <45.degree. while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Abstract: Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20% moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.

Abstract: Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing the food color and extrudate food product to form a complexly patterned food product, a reducing passageway for reducing the cross sectional area of the patterned dough from an inlet end (34) to outlet end (36) of at least 50:1 at an average convergence angle of .ltoreq.45.degree. and an extruder exit port at the discharge end of the reducing passageway. The methods comprise the steps of: providing a plastic extrudable food mass; providing at least one color; mixing the food mass and color to form an organized complexly patterned food dough having an initial cross sectional area; reducing the initial cross sectional area by a factor of at least 50:1 with an average convergence angle of .ltoreq.45.degree.

Abstract: A bulk dispenser (10) having particular application for dispensing ready-to-eat cereals is disclosed generally including a stand (12), a dispenser unit (14) and a storage bin (16). A door assembly (74) is pivotally mounted to the dispenser unit (14) and includes a counterweight (80) fixed to and for biasing a door (76) to its closed position closing the discharge opening of the dispenser unit (14). The door (76) is moved from its closed position by pushing against the arcuate portion (92) of a pusher tongue (88). The free end of the pusher tongue (88) moves through an arcuate groove (98) formed in the base (94) of the stand (12) when the door (76) pivots about its axis. The bottom (22) of the storage bin (16) has a curvilinear shape to prevent bridging of the cereal over its lower aperture (26) preventing passage of the cereal into the dispensing unit (14).

Abstract: A shelving system (10) includes an upper shelf (42) exclusively supported by and at differing vertical spacings from a lower shelf (16) which can be removably attached to an outside support in the preferred form of a refrigerator case (12). Each of the shelves (16, 42) include support panels (32, 56) for removable securement of trays (62) including upright walls (70) for retaining differing types of yogurt containers in a straight line. For containers where the bases include the largest horizontal dimension, the upright walls (70) are formed on the outside edges of the trays (62). For containers having the maximum horizontal dimension other than at the base, the trays (62) include first and second protrusions (71) extending beyond the upright walls (70) to an extent generally equal to the maximum horizontal dimension of the containers. The trays (62) each include flexible stops (72) for preventing product from sliding off their front edges and providing cushioning and stopping of sliding product.

Abstract: A thermoformed plastic container (10) is disclosed including a sidewall (18) formed by the intersection of three portions (20, 22, 24) formed by curved planar surfaces. The bottom portion (20) is generally frustoconical in shape having cross sections corresponding to the periphery of the bottom (16) and of an increasing size linearly dependent on increased spacing from the bottom (16). The upper portion (24) is generally frustoconical in shape having oval cross sections and of a decreasing size linearly dependent on increased spacing from the flange (12). The middle portion (22) is generally frustoconical in shape having oval cross sections different from that of the bottom and upper portions (20, 24) and of an increasing size linearly dependent on increased spacing from the bottom (16). The portions (20, 22, 24) intersect at curved intersection lines (26, 32) having varying spacing from the bottom (16).