Abstract: A mechanism (10) is disclosed including a slide plate (32) having die openings (38) adapted to hold dies (42a, 42b) and slideably mounted between the axial downstream face of a barrel extension (20) and an annular pressure seal (56) and the axially upstream face of an annular pressure plate (48). The annular pressure seal (56) is axially adjustably mounted to a first mechanism frame element (18) and the annular pressure plate (48) is mounted to a second mechanism frame element (46). The framework (68) of a cutter assembly (66) is mounted by a hinge (70) to the second mechanism frame element (46) and is carried thereby. The central openings (52, 54) of the annular pressure plate (48) and the second mechanism frame element (46) are frustoconical in shape having circular cross sections to allow exit of food extrudates from the dies (42a, 42b) without hang-up and providing maximum clearance and visibility of the rotary cutter (74) of the cutter assembly (66).

Abstract: Disclosed are puffed multilayered R-T-E breakfast cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have at least three cereal layers. The bulk density ranges from about 0.06 to 0.15 g/cc. The methods for fabricating the present multilayered R-T-E cereal pieces comprise: A) preparing at least three separate sheets of cooked cereal dough(s), B) layering the sheets with pressure to form a laminated sheet, C) forming individual pieces from the laminated sheet, D) drying the pieces to 9% to 13% moisture, and E) high intensity microwave puffing the pieces to form R-T-E cereals with multiple layers. The high intensity microwave field is characterized by a field strength of about 150 to 350 V/cm.

Abstract: An accessory (10) for a wrench socket (12) is disclosed including a generally cylindrical magnet (32) secured to a generally cylindrical, nonmagnetic, compressible disk (26). Specifically, the magnet (32) is received in a recess (46) formed in the disk (26) and secured to the disk (26) by a layer (60) of a size larger than and extending over the face (36) of the magnet (32) and integrally secured around its entire periphery to the face (44) of the disk (26). The disk (26) snuggly fits within the well (14) and magnetically insulates the magnet (32) from the socket (12). The magnet (32) has a size smaller than the well (14) and is generally concentric within the well (14), with an air space being created between the magnet (32) and the well (14) for magnetically insulating the magnet (32) from the socket (12) in the most preferred form.

Abstract: Apparatus and methods of fabricating half products in the field of puffed snack piece fabrication are disclosed including a rotary cutter (16) having an opposed pair of rollers (18). At least one of the rollers (18) of the rotary cutter (16) has cavities (112) arranged in a first, central portion (110) which stamp out first pieces and cavities (118) arranged in second and third, boundary portions (114, 116) for stamping out second pieces from the remaining portions of a continuous dough sheet (14). The first pieces are of the desired shape and size for the half products, and the second pieces are of a size and shape mechanically separable from the first pieces. In first preferred forms, the first pieces have tesselated shapes allowing the cavities (112) in the central portion (110) to be in a tight, juxtapositional pattern.

Abstract: A low density (0.75 to 0.95 g/cc) ready-to-spread ("RTS") frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus maintains its low density. The RTS frosting comprises: A. about 60 to 85% of a nutritive carbohydrate sweetening agent; B. about 15 to 25% of a shortening having a palm oil hardstock in a weight ratio of about 3 to 5:1; C. about 0.5 to 3% of a particular emulsifier system; D. about 0.1 to 0.5% of a viscosity agent; and E. about 10 to 20% moisture. The emulsifier system comprises: 1) a monoglyceride, and 2) an aerating emulsifier selected from the group consisting of polyoxyethylene fatty acid esters of polyhydric alcohols, polyoxyethylene sorbitan monostearate, polyglycerol esters of higher fatty acids, and mixtures thereof, and 3) optionally a polyglycerol ester.

Abstract: Improved conditioned whole grain oat flours are provided for the improved production of whole grain Ready-To-Eat breakfast cereals, especially puffed. Whole oat groats are steamed for greater times, dry toasted for extended times and milled to provide the present conditioned oat flour. The oat flours have minimal peroxidase activity and a ratio of the HPLC syringic acid peak to ferulic acid peak, of about .gtoreq.2.5 which ratio is characteristic of a toasted flavor attribute. The conditioned oat flour has a Farinograph cook or development time value of about five to 25 minutes indicating partial gelatinization or partial precooking.Employment of the specially conditioned oat flour allows for the production of cooked whole grain oat based cereal doughs having improved desired cooked cereal flavors in traditional extended cook time cereal cookers in reduced times thereby increasing production rates.

Abstract: An assembly (10) is disclosed including a rotor (38) extending into a rotor bore (24) and into a dough chamber (26) of a die housing (16), with the rotor (38) rotating at relatively high speeds in the order of 4,000 RPM. A bushing (62) is provided in the rotor bore (24) to provide a seal with the rotor (38). The bushing (62) has a small clearance with the rotor (38) sufficient to reduce frictional forces to minimize wear while effectively preventing passage of the extrudable dough under pressure in the order of 2,800 psi (200 kg per square centimeter) through the rotor bore (24) and around the rotor (38). The dough which does pass through the small clearance is allowed to fall away from the rotor (38) outside of the rotor bore (24).

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: A device for opening bags (12) held in fixtures (32) movable in an operation direction is disclosed including first and second suction cups (104, 106). The first suction cups (104) are mounted to an elongated bar (108) slideably mounted on posts (112) in turn upstanding from pivot arms (110). The elongated bar (108) can be slid on the posts (112) to an upper, transport position allowing passage of the fixtures (32) and bags (12) held therein. The second suction cups (106) are mounted to the lower ends of rods (114) mounted to a slide shaft (116), with sliding of the slide shaft (116) moving the rods (114) and suction cups (106) from a transport position intermediate the lanes of the fixtures (32) as they move in the operation direction and an attachment position in front of the bags (12). The slide shaft (116) and the rods (114) are tilted along an arc to open the unsealed ends (22) of the bags (12).