Abstract: A method of producing gluten-free oats from a supply of grains incorporating oats and at least one contaminant grain includes hyperspectral imaging and analyzing data of only a particular region of interest of each grain in the supply of grains, particularly excluding tip and peripheral edge regions of the grain. Therefore, the particular regions of interest is limited to a central region of each grain determined by locating a centroid of the grain and collecting data of the grain from only pixels in a predetermined spacing from the centroid. Preferably, the hyperspectral imaging is only performed in wavelengths ranging from 1000 to 2500 nm. The method can be particularly employed in connection with quality control sampling of a pre-sorted supply of gluten-free oats to assure a gluten level well below 20 ppm, preferably a gluten level of no greater than 10 ppm.

Abstract: A method of producing gluten-free oats from a supply of grains incorporating oats and at least one contaminant grain includes hyperspectral imaging and analyzing data of only a particular region of interest of each grain in the supply of grains, particularly excluding tip and peripheral edge regions of the grain. Therefore, the particular regions of interest is limited to a central region of each grain determined by locating a centroid of the grain and collecting data of the grain from only pixels in a predetermined spacing from the centroid. Preferably, the hyperspectral imaging is only performed in wavelengths ranging from 1000 to 2500 nm. The method can be particularly employed in connection with quality control sampling of a pre-sorted supply of gluten-free oats to assure a gluten level well below 20 ppm, preferably a gluten level of no greater than 10 ppm.

Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

Abstract: A method and system for packaging products provides for initially, vertically stacking a plurality of products during production in a transfer canister, simultaneously removing a stack of the products from the transfer canister, reorienting the stack and horizontally loading the stack into a final product package cavity. The invention has applicability to a wide range of products, particularly food products, such as refrigerated dough products. In one embodiment of the invention, the product package cavity is thermoformed as part as an overall horizontal form, fill and seal system.

Abstract: A method and system for packaging products provides for initially, vertically stacking a plurality of products during production in a transfer canister, simultaneously removing a stack of the products from the transfer canister, reorienting the stack and horizontally loading the stack into a final product package cavity. The invention has applicability to a wide range of products, particularly food products, such as refrigerated dough products. In one embodiment of the invention, the product package cavity is thermoformed as part as an overall horizontal form, fill and seal system.

Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

Abstract: A method and system for packaging products provides for initially, vertically stacking a plurality of products during production in a transfer canister, simultaneously removing a stack of the products from the transfer canister, reorienting the stack and horizontally loading the stack into a final product package cavity. The invention has applicability to a wide range of products, particularly food products, such as refrigerated dough products. In one embodiment of the invention, the product package cavity is thermoformed as part as an overall horizontal form, fill and seal system.

Abstract: A method and system for packaging products provides for initially, vertically stacking a plurality of products during production in a transfer canister, simultaneously removing a stack of the products from the transfer canister, reorienting the stack and horizontally loading the stack into a final product package cavity. The invention has applicability to a wide range of products, particularly food products, such as refrigerated dough products. In one embodiment of the invention, the product package cavity is thermoformed as part as an overall horizontal form, fill and seal system.

Abstract: A method for packaging products, such as any solid or semi-solid product, utilizes a horizontal form, fill and seal (HFFS) system, coupled with a method for subjecting the packages to positive pressure differential while packaging. In the HFFS system, product receiving cavities are formed in a lower film, with each product being arranged in a respective cavity. The loaded product receiving cavities are positioned in a sealing unit, with an upper film above the product cavities. The sealing unit is closed and a lower chamber of the sealing unit is pressurized to force the lower film against the product, while the product abuts a standoff member, in order to remove existing headspace. After minimizing the headspace, a sealing head seals the upper film to the lower film about the product receiving cavities. Thereafter, the pressure is released, the sealing unit is opened and the package can be further processed.

Abstract: Disclosed are methods of making flaked shortening compositions, flaked shortening composition prepared using the disclosed methods, and dough compositions incorporating the flaked shortening compositions. The methods comprise the steps of: (a) providing a shortening composition at a temperature above its melting point so that it is a liquid; (b) rapidly cooling the liquid shortening composition to form a supercooled shortening composition; (c) extruding the supercooled shortening composition through an orifice to form an extrudate comprising the supercooled shortening composition; and (d) allowing the supercooled shortening composition to complete crystallization to form the flaked shortening composition.

Abstract: A method and system for packaging products provides for initially, vertically stacking a plurality of products during production in a transfer canister, simultaneously removing a stack of the products from the transfer canister, reorienting the stack and horizontally loading the stack into a final product package cavity. The invention has applicability to a wide range of products, particularly food products, such as refrigerated dough products. In one embodiment of the invention, the product package cavity is thermoformed as part as an overall horizontal form, fill and seal system.

Abstract: A method for packaging products, such as any solid or semi-solid product, utilizes a horizontal form, fill and seal (HFFS) system, coupled with a method for subjecting the packages to positive pressure differential while packaging. In the HFFS system, product receiving cavities are formed in a lower film, with each product being arranged in a respective cavity. The loaded product receiving cavities are positioned in a sealing unit, with an upper film above the product cavities. The sealing unit is closed and a lower chamber of the sealing unit is pressurized to force the lower film against the product, while the product abuts a standoff member, in order to remove existing headspace. After minimizing the headspace, a sealing head seals the upper film to the lower film about the product receiving cavities. Thereafter, the pressure is released, the sealing unit is opened and the package can be further processed.

Abstract: A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supplying a sheet of food product, marking the plurality of individual pieces of food product to be divided from the sheet of food product, and dividing, at least partially, the individual pieces of food product from the sheet of food product. In another aspect of the present invention, an apparatus may generally include a support frame, a cutting plate, and a marking head. The cutting plate preferably includes a plurality of cutting openings and an engagement surface capable of supporting and positioning a sheet of food product. The cutting openings preferably correspond to a plurality of individual pieces of food product to be divided from the sheet of food product.

Abstract: A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supplying a sheet of food product, marking the plurality of individual pieces of food product to be divided from the sheet of food product, and dividing, at least partially, the individual pieces of food product from the sheet of food product. In another aspect of the present invention, an apparatus may generally include a support frame, a cutting plate, and a marking head. The cutting plate preferably includes a plurality of cutting openings and an engagement surface capable of supporting and positioning a sheet of food product. The cutting openings preferably correspond to a plurality of individual pieces of food product to be divided from the sheet of food product.

Abstract: A method and apparatus for aligning a mark to a plurality of individual pieces of food product to be divided from a sheet of food product before the individual pieces of food product are at least partially divided from the sheet of food product. In an aspect of the invention, the method includes the steps of providing a sheet of food product, transferring the sheet of food product to an intermittently movable conveyor, marking the sheet of food product, feeding the marked sheet of food product to a cutting plate, and dividing, at least partially, the sheet of food product into individual pieces of food product.

Abstract: A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supplying a sheet of food product, marking the plurality of individual pieces of food product to be divided from the sheet of food product, and dividing, at least partially, the individual pieces of food product from the sheet of food product. In another aspect of the present invention, an apparatus may generally include a support frame, a cutting plate, and a marking head. The cutting plate preferably includes a plurality of cutting openings and an engagement surface capable of supporting and positioning a sheet of food product. The cutting openings preferably correspond to a plurality of individual pieces of food product to be divided from the sheet of food product.

Abstract: A method and apparatus for aligning a mark to a plurality of individual pieces of food product to be divided from a sheet of food product before the individual pieces of food product are at least partially divided from the sheet of food product. In an aspect of the invention, the method includes the steps of providing a sheet of food product, transferring the sheet of food product to an intermittently movable conveyor, marking the sheet of food product, feeding the marked sheet of food product to a cutting plate, and dividing, at least partially, the sheet of food product into individual pieces of food product.