Abstract: The present disclosure relates to paperboard having an improved basis weight to bending strength relationship and methods of making paperboard having an improved basis weight to bending strength relationship. In particular, a paperboard provided herein includes a refined cellulose in at least 1 ply.

Abstract: The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.

Abstract: Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.

Abstract: Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Abstract: Curtain hook assemblies are disclosed that include backing plates secured to a curtain and curtain hooks rotatably mounted on the backing plates. The curtain hooks can rotate from flat positions against the curtain during packaging to extended positions for hanging on a curtain rod. A lower hook may optionally be integrally or rotatably attached to the backing plate.

Abstract: A rigid polymeric modular flooring plank that contains chlorinated polyvinyl chloride (CPVC) in the core or base layer. The rigid polymeric modular flooring plank has at least a polymeric core or base layer, a decorative layer, and a wear layer located above the decorative layer. The CPVC can offset the negative effects from any plasticizer present in the core layer, and thus permits the core layer to include plasticized material such as from recycled or reclaimed sources including rework and scrap materials. Methods of making the planks are further described. A method to control dimensional stability of a polymeric flooring plank is further described.

Abstract: A dividable dough sheet piece gives consumers enhanced flexibility in creating food items from pre-made sheeted dough. The dividable dough sheet piece is cut from a dough sheet, with the dividable dough sheet piece having a perimeter and including a plurality of interconnected, sub-pieces defined within the perimeter. Each sub-piece is defined by one or more lines of structural weakness that provide predetermined breaking points. The dividable dough sheet piece can be used as a whole or can be divided into the sub-pieces for alternative use.

Abstract: Fabrics that are exhibit water repellency, abrasion resistance, and optionally flame resistance are described herein. The fabrics include a plurality of fibers (such as flame resistant fibers) and a finish that imparts water repellency and abrasion resistance to the fibers. The fabrics are free or substantially free from alkylfluoropolymers. Also described herein are garments including the fabrics.

Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Abstract: A method of making a frozen dessert bar includes forming a plurality of spaced cavities in a main body of ice cream or frozen yogurt, with the plurality of spaced cavities being filled with distinct edible materials thereby coating the one or more exterior surface portions of the main body at the plurality of spaced cavities. The cavities can be formed in various ways, such as molding the main body with the cavities or stamping the cavities into a pre-formed main body. As the coating materials employed can significantly vary, a wide range of frozen dessert bars, with quite unique and interesting eating experiences, can be produced for consumers.

Abstract: A low or no refined sugar, high protein shelf stable food is described. A shelf stable food includes an aggregate component held together with a continuous phase that includes a water soluble protein and a soluble fiber, where the water soluble fiber contributes substantially all binding activity of the continuous phase. Methods of making a shelf stable food are also described.

Abstract: Individual non-sticky coated food pieces are produced by applying a composition to a surface of food pieces to produce coated food pieces. The composition includes water and a soluble solids component having a soluble solids content including erythritol in an amount of about 50%-90% by dry weight of the soluble solids content. The soluble solids content also includes a water-soluble carbohydrate having an average dextrose equivalent (DE) of 4 to 30 in an amount of about 2%-40% by dry weight of the soluble solids content. The coated food pieces are dried to form dried pieces having at least a partial coating in which the soluble solids component has a crystallinity of from about 15%-60%, the erythritol contributing substantially all the crystallinity of the coating. The dried pieces are cooled to produce the individual non-sticky coated food pieces, which are then packaged.

Abstract: Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139° C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

Abstract: A standing seam metal panel for a roof cover system has upstanding symmetrical sides defining lateral edges. A trough extends between the lateral edges. Each lateral edge comprises an angled portion, a vertical portion, and first and second horizontal portions. The angled portion extends upward and outward from the trough. The vertical portion extends upward from the angled portion and generally perpendicular to the trough. The first horizontal portion extends inward from the vertical portion and generally parallel to the trough. The second horizontal portion extends above, outward from, and generally parallel to the first horizontal portion. The lateral edges are formed by bends in the metal panel that define the portions of the lateral edges. The lateral edges are adapted to form a sidelap with a lateral edge of an adjacent the metal panel in the cover system. The sidelap is formed on panel clips of the cover system.

Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Abstract: A cutting fluid delivery controller for a sawmill, and methods and systems for controlling delivery of cutting fluid to a saw blade in a sawmill. The saw blade is driven by a motor. The speed of the motor is regulated by a throttle lever having an idle speed position and a cutting speed position. The cutting fluid delivery controller includes a fluid valve configured to automatically turn on a flow of cutting fluid to the saw blade when the throttle lever is set to the cutting speed position, and to automatically turn off the flow of the cutting fluid when the throttle lever is set to the idle speed position. The cutting fluid delivery controller interconnects the fluid valve and the throttle lever to allow the operator to simultaneously control operation of the saw blade, and the flow of the cutting fluid to the saw blade, with a single operator manipulable actuator.

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.