Abstract: A flexible paper popcorn package in the form of an easily expandable bag (18) is disclosed including a bottom wall (20), a top wall (22), first and second, pleated, side walls (26), a first non-opening end (24), and a second, peelable end (28). The ends (24, 28) are sealed by constant width adhesive strips (46, 48) located on the inside surfaces of the sheet (42) forming the tubular stock for the bag (18) and which adhere the inside surfaces of the pleats (26a-d) to the top and bottom walls (20, 22) and adhere the top and bottom walls (20, 22) together intermediate the inner edges of the pleats (26a-d).

Abstract: The front bag (12) of a supply of bags (12) stored in a magazine (250) is removed by an unloading device (252) including four linkages (254, 256, 258, 260) which are pivoted to attach suction cups (264) thereto. The unloading device (252) inserts the bag (12) between nip rollers (52, 54) including spaced wheels (56, 58) which drive the bag (12) downward until the closed end (20) rests upon an adjustable stop (72). A tucking plate (90) moves from a retracted position to an extended position generally perpendicular to the bag (12) to drive the bag (12) into a slot (46) of a fixture (32), with the bag (12) having a U-shaped configuration around the tucking plate (90). The bag (12) is prevented from moving from the slot (46) with the tucking plate (90) as the tucking plate (90) moves from the extended position to the retracted position by a compression roller (208) pivotable by a cam (214) movable with the tucking plate (90) to sandwich the side edges of the bag (12).

Abstract: An apparatus (10) is disclosed including a first pushing plate (172) removably secured to a second pushing plate (174) and movable to eject bags (12) from fixtures (32) into pockets (186). The second pushing plate (174) ejects any defective bags (12) remaining when the first pushing plate (172) is not secured or movable with the second pushing plate (174) in the prior intermittent position. The pockets (186) are rotatable to an inverted position where the bags (12) are removed by lugs (230) upstanding from movable lands (228). The lands (228) are pivotable to be in a non-interfering position with the rotation of the pockets (186). A finger (294) is pivotally mounted to a vertically reciprocated carriage (288) to place the bags (12) on conveyors (200) from the lands (228).

Abstract: An apparatus (10) is disclosed including fixtures (32) mounted to carrier bars (30) removably secured to roller chains (24) extending in parallelogram-shaped closed loops. In a first, vertical portion of the closed loops, bags (12) are loaded into the fixtures (32) in a folded condition by a loading device (50). Guides (274) prevent the bags (12) from moving from the fixtures (32) when the fixtures (32) move from the first, vertical portion to a second, horizontal portion. The bags (12) are opened by suction cups (104, 106) and filled with product and then collapsed and sealed in the horizontal portion. Guides (184) prevent the bags (12) from moving from the fixtures (32) when the fixtures (32) move from the second, horizontal portion to a third, vertical portion and bend the portions of the bags (12) extending out of the fixtures (32) at a nonlinear angle to the fixtures (32). The bags (12) are ejected from the fixtures (32) in the third, vertical portion by reciprocal pushing plates (172, 174).

Abstract: A package for use in microwave ovens is disclosed in its preferred form of a flexible, tubular bag (18) including expandable side walls (26) interconnected between bottom and top walls (20, 22), an openable end (28), and a permanent end wall (24). The side walls (26) include pleats (26a, 26b, 26c, 26d) which are folded in a collapsed condition of the bag (18) and expand due to internal expansion forces generated by the popping of kernels and the creation of water vapor. In a preferred form, the bag (18) is formed from a single layer of flexible, greaseproof paper of highly refined raw fibers of 100% chemical softwood pulp and having a basis weight in the order of 35 lb./ream. The single layer of paper forming the bag (18) provides greaseproof properties in storage, transportation, and cooking throughout the thickness of the paper to prevent wicking and leaking of grease or oil through the single layer.

Abstract: An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.

Abstract: The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3 MHz). The treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, dielectrically heated treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing cake flour having a moisture content of >8% to sufficient amounts of radio frequency energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%.

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 sugar slurry spray discharge nozzle (10) for co-spraying steam into the sugar slurry spray. The nozzle (10) finds particular suitability for use in the applying of a sugar coating solution or slurry to a Ready-To-Eat breakfast cereal base in an enrober. By virtue of providing a steam assist to the spraying of the sticky sugar coating solution, desirable reductions in downtime for cleaning of the enrober are achieved. The improved nozzle includes a cylindrical steam chamber (14), an axially extending slurry supply tube (22) disposed therein having a discharge port (25) and orifice means for discharging steam into the slurry discharge such as opposed pair of arcuate steam discharge slits (66, 68) proximate the slurry tube discharge port (25). The steam discharge atomizes the slurry discharge spray and provides heat energy to the spray with the result that the slurry is applied to the cereal base with reduced sugar build-up on the enrober.

Abstract: A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.

Abstract: The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing undehydrated cake flour having a moisture content of 12%.+-.2% to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.

Abstract: A tote (10) is disclosed in its preferred form including a tubular body formed from four side panels (12-15) preferably of identical construction and including top and bottom panels (16, 18) preferably of construction. The side panels (12-15) each include flaps (26, 28) extending from the opposite side edges (22, 24) of a central portion (20). The flaps (26, 28) overlap and are secured to the central portion (20) of the adjacent side panels (12-15) and extend in two, nonparallel directions from the corners of the tubular body defined by the side edges (22, 24) to create a V-shaped corner post at each corner of the tubular body. A pleat is formed in each of the central portions (20) of the side panels (12-15) to increase compression strength and rigidity of the side panel (12-15).

Abstract: An apparatus for pneumatically conveying a plurality of continuous ropes (20) of cooked cereal dough (20), e.g., from the diehead (24) of a cereal ingredients cooker extruder (22) to a cereal piece forming apparatus. The apparatus (10) includes a plurality of conveyance tubes (12, 14, 16, 18) each comprising a telescoping, flared inlet member (30) for adjustably connecting to the diehead (24) to facilitate start-up; a means for supplying conditioned air to cool and/or dry the rope during conveyance (36); a venturi eductor (40) to provide pneumatic conveyance; and an elongated conveyance tube (48). In preferred embodiments, the apparatus further includes a motive air supply system for multiple adjustable venturis but employing a single air compressor.

Abstract: Mechanism (10) for removably securing a die (22) to the flange (18) of a discharge (14) of a cooker (12) is disclosed including first and second connector rings (30, 56). The first connector ring (30) is rotatably mounted to the flange (18) of the cooker (12) by its securement to C-shaped carrier members (38) rotatably mounted to C-shaped collar members (32) secured to the flange (18). The first connector ring (30) includes a plurality of circumferentially spaced, wedge-shaped teeth (46) extending radially inwardly. The second connector ring (56) is secured to the flange (24) of the die (22) and includes a plurality of circumferentially spaced, wedge-shaped teeth (66) extending radially outward. The second connector ring (56) is axially movable such that the teeth (66) thereof pass axially between the teeth (46) of the first connector ring (30) in an unlocked position.

Abstract: A closure (10) is shown including a U-shaped handle (27) integrally connected to a cap (22) in turn integrally connected to the end wall (18) of a bottle (12) to seal the opening (20) formed therein. The handle (27) includes a lever element (28) in the preferred form of a hollow body (30) integrally connected to the cap (22) by a web (32) and for providing leverage in twisting the cap (22) off the end wall (18). First and second wings (36) are integrally connected to the lever element (28) for increasing the size of closure (10) to be larger than a small part. In the preferred form, each of the wings (36) includes a solid trailing portion (44) and a hollow tube (38) in fluid communication with the hollow body (30). The trailing portions (44) are compression molded by the mold halves (54) utilized to blow mold the bottle (12). The hollow tubes (38) are compression molded and thermoformed in the mold halves (56) forming the end wall (18), the cap (22), and the lever element (28).

Abstract: A package (10) is disclosed including a dispensing carton (12) containing a stack of covered bowls (54) holding ready-to-eat breakfast cereal. The carton (12) includes a removable tab (64) including an upper, linear, perforated line (66) and a lower, linear, perforated line (68) spaced from and parallel to the bottom edge (44) of the front panel (18). The side panels (24, 32) of the carton (12) each include a cut, arcuate line (70) extending from the upper line (66) and a linear, perforated line (72) parallel to its bottom edge (40) and extending from the arcuate line (70) to the corner between the front panel (18) and the side panel (24, 32). The front panel (18) further includes first and second cut lines (74) extending from the linear lines (72) of the side panels (24, 32) to the opposite ends of the lower line (68) which are spaced from the corners between the front panel (18) and the side panels (24, 32).

Abstract: Apparatus (10) is disclosed including a series of equally spaced air jets (36) in the center plate (18) of a channel (14). An end cover plate (22) and a cover (48) close the channel (14) to form a tunnel having infeed and outfeed ends. In the most preferred form, the air jets (36) are wedge-shaped depressions formed in the center plate (18) having semicircular end walls (38) including apertures (42) in fluid communication with a compressed air enclosure (44) secured to the center plate (18). The free end of a continuous strip of coupon items is inserted into the infeed end where it is under the control of the air flow created by the air jets (36) within the tunnel. A coupon item is then cut from the continuous strip and travels under the control of the air flow within the tunnel and through the outfeed end thereof. In a preferred form, the end cover plate (22) is arcuately shaped outward and downward to direct the coupon item into a hopper (32) which later receives the ready-to-eat food product.