Abstract: An improved apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.

Abstract: A modular display rack capable of multi-unit stacking and simultaneously accommodating trays in either a gravitational-feed orientation or a non-gravitational-feed orientation. A preferred embodiment comprises: a first tray and a second tray, wherein each one of said trays comprises a left tray panel, a right tray panel, a front tray panel, a rear tray panel, and a bottom tray panel; a first pillar, a second pillar, and a third pillar; wherein the second tray is aligned above the first tray, and the first and second trays are spaced apart and secured in their relative positions by shared attachment to the first, second, and third pillars such that: the first pillar is adjacent to the trays' left tray panels; the second pillar is adjacent to the trays' right tray panels; and the third pillar is adjacent to the trays' rear tray panels.

Abstract: A method and apparatus for producing individually coated, baked, composite fruit core snack products is disclosed. Wet and dry ingredients are mixed and extruded to make a fruit paste rope. The fruit paste rope is divided into individual sections and formed into cores, each of which is substantially shaped into a sphere. The cores are then coated and baked to produce the coated composite fruit snack product.

Abstract: The present invention discloses a container having a cavity for dispensing a paste and a cavity for another material. In one aspect, a first cavity for a comestible paste resides in an area between a hollow piston and a top section having a dispenser. The top section and piston have corresponding male and female threads in their respective cylindrical sections. The paste can be dispensed by slidably advancing the piston towards the dispenser. The threads can then be engaged to rotatably advance the piston towards the dispenser to dispense additional paste. A comestible seasoning or other material can be disposed in the hollow piston.

Abstract: A modular display rack and, more specifically, a display rack having a plurality of cylindrical bins oriented horizontally and stacked vertically. The cylindrical bins consist of a transparent half-pipe bottom with vertical dividers attached to two circular end caps. The circular end caps provide a hinge for a rotatable door and snap-to-fit features that allow the stacking of the bins vertically.

Abstract: The present invention discloses a container having a cavity for dispensing a paste and a cavity for another material. In one aspect, a first cavity for a comestible paste resides in an area between a hollow piston and a top section having a dispenser. The top section and piston optionally have corresponding male and female threads in their respective cylindrical sections. The paste can be dispensed by slidably advancing the piston towards the dispenser. In an optional embodiment, the threads can then be engaged to rotatably advance the piston towards the dispenser to dispense additional paste. A comestible seasoning or other material can be disposed in the hollow piston.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water.

Abstract: A product display rack having a plurality of interlocking modular units, each of which are capable of tessellation. Preferably, each unit comprises: four parallel wire members, the first and second of which define a base, and the third and fourth of which define a top; a first L-shaped flange and a second, parallel L-shaped flange, wherein said first and second L-shaped flanges are attached and parallel to said first and third wire members, respectively, and wherein further the first and second L-shaped flanges have their own respective receiving portions that face each other; a third L-shaped flange and a fourth, parallel L-shaped flange, wherein said third and fourth L-shaped flanges are attached and parallel to said third and fourth wire members, respectively, and wherein further the third and fourth L-shaped flanges each have their own respective receiving portions that face each other.

Abstract: A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.

Abstract: A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.