Abstract: A dispenser for granular material such as sugar and coffee or other beverage ingredients, having a bucket-type valve assembly which assures accurate dispensing of predetermined amounts of the desired material through a quick-acting spring device. A coin operated latch mechanism can be used for actuation of the dispenser.

Abstract: Free-flowing powder dessert compositions containing up to as much as 15% by weight of natural liquid honey uniformly distributed throughout the compositions.

Abstract: Preparing a dry flowable sugar-fat for use in a multiple self-layering whippable dessert composition by applying molten fat to cold sugar and blending. Gelatin, buffer, acid and coloring are added and the particle size subsequently reduced to produce the dessert composition.

Abstract: A novel process for extracting roasted coffee using split-extraction percolation techniques is disclosed comprising obtaining an autoclave coffee extract by passing aqueous extraction liquid through the autoclave section of the percolator set, splitting the autoclave extract into a product portion and a feed portion, obtaining an atmospheric coffee extract product from the atmospheric section of the percolator set by passing the feed portion of the autoclave coffee extract through the atmospheric section, and further processing the atmospheric coffee extract product and the product portion of the autoclave extract to obtain a dry instant coffee product.

Abstract: A dry dessert mix composition for use in preparing a tangy or yoghurt-like dessert by reconstitution of the mix with milk and comprising a pregelatinized starch, an edible acid and a hydrocolloid gum.

Abstract: A dry mix for coating foods comprising a farinaceous ingredient and buffering agent is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating proteinaceous foods especially meats and particularly pork such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained.

Abstract: A simulated beverage pulp is prepared from a pregelatinized starch codried with a water-insoluble dye. A dry beverage mix is obtained by blending the pulp with other ingredients such as food solids which may be of the type desired in the beverage, thickeners such as other starches, gums and the like, sugars, acids, buffers, condiments and flavors. The beverage is prepared by reconstituting the mix with water.