Abstract: Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern. The pattern is comprised of an asymmetrical repeat unit. The roll sheet is transported in a first direction with a conveyor system, and the roll sheet is rolled in a second direction to form a continuous roll. The second direction is not parallel to the first direction. The continuous roll is cut to form a plurality of rolls. Each of the plurality of rolls is asymmetrical.

Abstract: Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Abstract: Mixes for making frozen dairy products that include 1% to 5% denaturized whey protein, and products made from such mixes, are described. Methods of making mixes including denaturized protein are described, as well as methods for making frozen dairy products from such mixes.

Abstract: Flame resistant fabrics comprising a blend of modacrylic, aliphatic polyamide, and cellulosic fibers. Some embodiments are printed and/or dyed with vat dyes so as to comply with the color requirements (including the color, colorfastness, and IR requirements) set forth in the relevant sections of GL-PD-07-12 and/or MIL-PRF-EFRCE. Some embodiments further include reinforcing yarns that improve the strength of the fabrics. Still other embodiments are flame resistant fabrics for use in electrical applications that comply with some or all of the requirements of ASTM F 1506.

Abstract: A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.

Abstract: A method of preparing a high fat extruded protein product includes feeding water, a first fat, and a blend of plant proteins to an extruder to produce an extruded protein mixture. The extruded protein mixture is directed through a cooling die and divided into pieces, with the pieces being subsequently tumbled with oil. The resulting high fat extruded protein product will have at least 15-23% total fat by weight and, upon cooking, exhibits a desirable grease-out effect (e.g., reminiscent of a traditional pepperoni product). The blend of plant proteins preferably includes soy protein, wheat gluten and a grain or starch-based ingredient, and makes up at least 40-50%, by weight, of the high fat extruded protein product.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Abstract: A multilayer moisture barrier film includes a first outer layer, a second outer layer, and at least one desiccant-containing inner layer between the first and second outer layers. The inner layer can have cavities with which the desiccant particles are in communication.

Abstract: Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Abstract: Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Abstract: Flame resistant fabrics formed with fiber blends that provide the requisite flame and thermal protection but that have improved durability. In some embodiments this is accomplished with the use of fiber blends that include relatively large percentages of FR nylon fibers in combination with cellulosic and inherently flame resistant fibers.

Abstract: Embodiments of the present invention relate to flame resistant fabrics formed with inherently flame resistant fibers that provide the requisite thermal and arc protection, that have improved comfort, and that, in some embodiments, are less expensive than other fabrics formed with inherently flame resistant fibers. Improved comfort and lower cost can be achieved by predominantly locating the inherently flame resistant fibers on the front face of the fabric to impart the requisite thermal and arc protection and predominantly locating the more comfortable (and less expensive) fibers on the back face of the fabric positioned next to the wearer. In this way, overall protection of the fabric is maintained while improving comfort. Some embodiments of such fabrics may also achieve NFPA 70E PPE Category 2 protection.

Abstract: A texture-controlled fiber ingredient containing a viscous soluble fiber and a non-crosslinked acid-reversible gel-forming compound is described. The ingredient can be contacted with a divalent cation solution and combined with a food ingredient or edible ingredient suitable for use in a supplement to produce a viscous fiber fortified food or fiber supplement. In some versions of a viscous fiber fortified food or fiber supplement, the viscous soluble fiber remains partially hydrated over shelf life of the food, and maintains a desirable texture over the shelf life. Some versions of a food mix or fiber supplement are in dry form.

Abstract: Embodiments of the invention relate to flame resistant fabrics containing fibers having at least one energy absorbing and/or reflecting additive incorporated into the fibers. Inclusion of such fibers into the fabric increases the arc rating/fabric weight ratio of the fabric while still complying with all requisite thermal protective requirements.

Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Abstract: A plurality of dough pieces are produced using a rotary dough cutter comprises an annular cutter body configured to be rotatably driven, a plurality of arcuate sidewalls extending circumferentially about the cutter body, a plurality of radial divider walls extending across respective sidewalls, and a plurality of interior blades extending radially relative to the body between the sidewalls. The plurality of walls define a plurality of dough cutter molds. During conveying of a sheet of dough to the rotary dough cutter, the plurality of dough pieces are cut by the plurality of walls and scored with the plurality of interior blades. After being cut and scored, the dough pieces are removed from within the dough cutter molds with the assistance of a sequentially timed, regulated and adjustable fluid ejection system, and then frozen.