Abstract: Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

Abstract: Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

Abstract: A low or no sugar sweet roll product or intermediate is provided wherein at least a portion of the sweetness of the sweet roll product is provided by a non-nutritive sweet flavorant provided in combination with at least one sugar alcohol having a molecular weight less than about 350. Additionally, specific formulations of non-nutritive sweet flavorant with defined sugar alcohols and/or polydextrose are provided when the non-nutritive sweet flavorant and sugar alcohol is in the filling component or the icing component of the sweet roll product or intermediate.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: A dispensing apparatus is provided suitable for dispensing at least first and second components in desired ratios especially for multi-component packaged food products. The apparatus comprises a hopper having an outlet at its lower end and a first auger having a hollow shaft disposed within the hopper having component conveying flights and a drive means for rotating the auger. A first component is conveyed by the auger flights and dispensed at an outlet while a second component is conveyed though a hollow shaft of the auger. The apparatus can include a second rotationally driven auger that is positioned within the hollow shaft of the first auger having conveying flights. The second component can be conveyed via the second auger within the hollow shaft. The second auger's shaft also can be hollow whereby a third component can be conveyed through the second hollow shaft of the second auger.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: A dispensing apparatus is provided suitable for dispensing at least first and second components in desired ratios especially for multi-component packaged food products. The apparatus comprises a hopper having an outlet at its lower end and a first auger having a hollow shaft disposed within the hopper having component conveying flights and a drive means for rotating the auger. A first component is conveyed by the auger flights and dispensed at an outlet while a second component is conveyed though a hollow shaft of the auger. The apparatus can include a second rotationally driven auger that is positioned within the hollow shaft of the first auger having conveying flights. The second component can be conveyed via the second auger within the hollow shaft. The second auger's shaft also can be hollow whereby a third component can be conveyed through the second hollow shaft of the second auger.

Abstract: A dispensing apparatus is provided suitable for dispensing at least first and second components in desired ratios especially for multi-component packaged food products. The apparatus comprises a hopper having an outlet at its lower end and a first auger having a hollow shaft disposed within the hopper having component conveying flights and a drive means for rotating the auger. A first component is conveyed by the auger flights and dispensed at an outlet while a second component is conveyed though a hollow shaft of the auger. The apparatus can include a second rotationally driven auger that is positioned within the hollow shaft of the first auger having conveying flights. The second component can be conveyed via the second auger within the hollow shaft. The second auger's shaft also can be hollow whereby a third component can be conveyed through the second hollow shaft of the second auger.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.