Abstract: The ingredients of the concentrated sauce are heated and blended to form a fluid or pumpable mixture, which is pumped to a heat exchanger or cooler-mixer, where it resides for from 5 to 10 minutes. The somewhat cooled mixtue then passes through an extruder which forms it into solid 1 .times. 1 inch strips. These strips are then severed into approximately 1 .times. 1 inch .times. 3 inch chunks or bars, which are then packaged for marketing. Nitrogen gas, or the like, is pumped into the fluid concentrate before it enters the heat exchanger, and by controlling the rate of flow of the concentrate the gas is allowed to expand to several times its original volume as the mixture leaves the extruder, thereby unexpectedly increasing the uniformity of the final product.

Abstract: Potato granules are added in breadmaking with the surprising, unexpected results of reduction in mixing requirements, a higher level of water absorption, and increased retention of bread softness which means increased shelf life. Preferably the potato granules are added in an amount of 2 lbs. per 100 lbs. of flour. It has been found that the mixing speed of the dough can be decreased 20 RPM for each one percent of potato granules added, despite the increased water absorption which results from the addition of the potato granules. At the same time the increased absorption increases the yield of bread; and the bread remains soft even after 72 hours.