Abstract: Apparatus is provided for applying glue or a similar adhesive onto a substrate such as a paper web. It comprises a nozzle plate (20) with exit openings (29) with a small diameter, which are arranged in at least two rows (32,33), staggered closely behind one another in the transport direction (4). The rows are also transversely offset with respect to each other such that the outlet openings of one row (33) are aligned with the spaces (37) defined between the outlet openings of another row (32). In this manner, side edge portions (47) of the adhesive issued from the outlet openings of the one row (33) contact and merge with the side edge portions (47) of the adhesive issued from the outlet openings of the other row (32) whereby a continuum of adhesive is produced.

Abstract: Laminated bread wafers are produced by fusing at least part of the opposing outer friable crust of two (or more) sheets of bread. Each sheet is composed of outer friable crusts surrounding a center which is soft and porous relative to the crusts. Specifically, one outer crust or a first sheet and one outer crust of a second sheet are moistened by applying droplets of water (e.g. from sprayed water or steam) sufficient to render them fusable. Thereafter, the moistened outer crusts are pressed together to fuse them. Alternatively, an aqueous paste is applied between at least part of an outer crust of the first sheet and at least part of an outer crust of the second sheet, and the sheets are pressed together to fuse them. The resulting laminated bread product comprises multiple layers with a sealed edge, the layers being arranged in the following order: a top friable crust, a porous softer upper core layer, a central fusion layer, a porous softer lower core layer, and a bottom friable crust.

Abstract: A pie, such as a meat or fruit pie, having a bottom crust which is suitable for baking and browning in a microwave oven is provided. A preferred bottom crust contains a reducing sugar such as dextrose, an amino acid source such as whey solids, a dough conditioner to prevent dough shrinkage and a leavening agent to enhance browning and to provide a puffy crust. The pie filling contains less than 90 weight % water. The pie is supported in a tray composed of a microwave-interactive material which heats upon exposure to microwaves. The bottom crust of the pie browns as a result of several browning phenomena including low temperature Maillard browning reactions and high temperature caramelization reactions.

Abstract: A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different water-soluble dyeing compositions.

Abstract: Lamination of film to woven fiber is achieved by localized infrared heating to heat directly onto the fibers, which in turn cause the covering film to soften and bond only in the area contacting the fibers.

Abstract: A method is provided for forming a wood product comprised of wood flakes and binder intermixed therein, and including a hole or aperture molded into the product, the aperture including a densified, high strength periphery. The method includes the steps of providing a female die plate having a forming surface and a bore extending through the die plate, the bore converging in the direction away from the forming surface. A male die plate is also provided in opposed relation to the female die plate, the male die plate having a forming surface and a tapered forming member aligned with the bore in the female die plate. A mat comprised of wood flakes and intermixed binder is placed between the die plates, and the die plates are forced together to compress the mat between the forming surfaces, thereby forming a rigid composite body.