Abstract: The present invention provides improved spectral signature strategies for use in a wide range of product and service applications. The present invention encodes spectral signature features into one or more optical brightener compounds and/or one or more infrared absorbing compounds. Equipment is modified with appropriate ultraviolet/violet or infrared LED illumination sources and corresponding detectors, optionally optical filters, and optionally mask elements, in order to read the spectral responses. These features desirably are used in combination with one or more other luminescent taggant compounds.

Abstract: There is described a beverage preparation machine comprising a centrifugal brewing unit (2) for preparing a beverage by centrifugation of an ingredient contained in a capsule and mixed with a carrier liquid, the centrifugal brewing unit (2) comprising a centrifugal cell (3) for receiving such a capsule (2A, 2B, 2C); driving means (5) for rotating the centrifugal cell (3); a regulator for regulating a rotation speed of the centrifugal cell (3) by controlling the driving means (5) based on a feedback signal representative of a difference between a desired rotation speed and a measured rotation speed of a capsule (2A, 2B, 2C) rotated in the centrifugal cell (3); the machine further comprising: liquid supply means (6, 4) for supplying carrier liquid to the centrifugal brewing unit (2); an optical reading arrangement (100) for reading a code on a periphery of a capsule (2A, 2B, 2C) while the capsule (2A, 2B, 2C) is rotated relative to the optical reading arrangement (100) in the centrifugal cell (3) and generating

Abstract: A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

Abstract: A high temperature food treatment method is disclosed wherein by alternatingly operating between a first final heater (13) and second final heater (23) arranged in parallel on a food processing line (30, 40, 50), it is possible to operate a continuous process, yet significantly reducing the overall downtime of the processing line (30, 40, 50), by performing a cleaning in place process on the final heater (13, 23), not currently being used in the high temperature food treatment process, thereby eliminating or significantly reducing the influence on the processing line (30, 40, 50) downtime by the process elements and/or processing equipment most easily contaminated.

Abstract: Container for a beverage preparation machine or foodstuff preparation machine, the container for containing beverage or foodstuff material comprises a code encoding preparation information, in particular preparation information for a beverage preparation machine or foodstuff preparation machine to prepare a beverage or a foodstuff with beverage or foodstuff material contained in the container, the code comprising a reference portion and a data portion. The reference portion comprises at least one reference configuration defining a virtual reference line. The data portion comprises a virtual encoding line intersecting the virtual reference line at a virtual intersection point and a sequence of data units comprising at least two data units aligned at a distance from each other along the virtual encoding line for encoding a sequence of operations of the preparation information.

Abstract: A brewing module for preparing a brewed drink from a portion capsule includes a first brewing module part and a second brewing module part which is movable relative to this between a first brewing module part position and a second brewing module part position, wherein a movement of the second brewing module part relative to the first brewing module part can be driven by a manual or motorised drive via a transmission mechanism. A capsule recognition device with an optical sensor for detecting optical characteristics of the capsule is further present. The brewing module has a mechanically driveable blowing device that is arranged to produce an airflow at the side of the window element towards the portion capsule. The blowing device is assembled such that it is driven by a relative movement of elements of the brewing module which is produced by the drive or the transmission mechanism.

Abstract: A stackable container includes a step-shaped edge at upper ends of side walls and, on the outer side of the side walls, a projection resting on the step-shaped edge. Openings at lower edges of the side walls open into a collecting channel which extends along the base and is connected in one piece with the base and which collects small quantities of liquids passing through the openings. The projection covers the collecting channel and, together with the outer wall of the collecting channel and the step-shaped edge of the container located therebeiow, forms a free space, into which larger quantities of liquids can pass and flow into the lower container. Extinguishing water, sprayed over the stack of containers in the event of a fire, can thus pass from the upper container into the lower containers of the stack and extinguish a fire in a lower region of the stack.

Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: A method for operation of a drinks preparation machine serves for creating a total product from a first part-product and at least a second part-product and a third part-product. The method includes detecting a user input for specifying three quantity shares and creating a total product as a combination of the three part-products with quantities that correspond to the specified quantity shares. A graphic representation of the quantity shares is represented, each with a share display per quantity share, wherein a size of the share display is essentially proportional to the respective quantity share, and the size of at least one of the share displays and thus of the respective quantity share can be adapted in accordance with a user input.

Abstract: High pressure processing of substances such as foodstuffs and products produced therewith. The methods include externally pressurizing a container containing a substance immersed in a liquid, then displacing at least a portion of the liquid from the substance with a gas and sealing the substance and the gas from at least a portion of the displaced liquid. The methods are particularly useful for producing packaged substances, such as packaged fruits or vegetables, that are advantageously processed with high pressure in a liquid but are disadvantageously stored in the liquid after the processing.

Abstract: A brewing module for a beverage-preparing machine includes a housing and first and second module parts. The housing has a capsule insertion opening through which the capsule can be inserted. The brewing module parts are movable relative to one another to form a brewing chamber in a first position. After movement from the first position to a second position a capsule located in the brewing chamber falls downward into a capsule container by the action of gravity while, in the second position, the brewing module parts cause a capsule inserted through the capsule insertion opening to be stopped vertically above a height of the brewing position at a capsule detection position. In a third position, a capsule at the capsule detection position can fall downward from the capsule detection position, substantially to the height of the brewing position. The second position is between the first position and the third position.

Abstract: A cooking system includes a cooking chamber, a supportive base, a cooling module, a heating module, a temperature sensor, a cooking control module and a flexible vessel. The cooling module is thermally coupled with the cooking chamber to reduce temperature in one or more regions thereof, while the heating module is thermally coupled with the cooking chamber to increase temperature in one or more regions thereof. Moreover, the temperature sensor is thermally coupled with the cooking chamber to measure temperature in one or more regions thereof. The cooking control module is arranged to adjust temperature of the cooking chamber through the cooling module and the heating module. Moreover, the flexible vessel includes an opening, and is sized and dimensioned to fit within the cooking chamber. The flexible vessel is constructed from a material impervious to liquids.

Abstract: A method of producing a beverage concentrate including contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 grams per litre. The method further includes filtering the beverage to produce a filtrate, and producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate.

Abstract: A method for “sous-vide” cooking includes receiving food type, food quantity, cook begin time, and cook finish time parameters and looking up a default time-temperature pair in a cooking services database. When the default time-temperature pair is suitable for yielding a cooked food meeting the food type, food quantity, cook begin time, and cook finish time parameters, a cooking control routine is derived from the default time-temperature pair. Subsequently, a cooking process may be performed in accordance with the cooking control routine.

Abstract: An appliance including a heating and circulating unit immersed in a pot for cooking food inside a cooking bag immersed in the water. A first recess is formed in a base for storing the heating and circulating unit. A second recess is formed in the base for storing the vacuum packaging unit. A third recess is formed in the base for holding a supply of cooking bags. Prior to cooking food is placed into the cooking bag and evacuated with the vacuum packaging unit. The vacuum packaging unit includes an electronic display and an electronic control panel. An electrical cable connects the vacuum packaging unit and the heating and the circulating unit. The heating and the circulating unit and the vacuum packaging unit are controlled from the electronic control panel and data related to the operation thereof is displayed on the electronic display.

Abstract: A food item includes a bread product made from a dough containing flour and water, the water being in an amount no greater than 140 parts by mass per 100 parts by mass of flour. The dough is swollen using a swelling agent and heated to form the bread product. The bread product has a crust part, and is impregnated uniformly with a liquid or gel composition by being dipped in 50 to 200 parts by mass of the liquid or gel composition. The bread product has a hardness not greater than 5×104 N/m2 even in the crust part.

Abstract: A method, an apparatus and a system are provided for assessing at a security checkpoint the threat status of a liquid product comprised of a bottle at least partially filled with liquid. Generally, an X-ray image of the liquid product is obtained and processed to derive a level of fill of the bottle and the threat status of the liquid product is determined at least in part based on the level of fill of the bottle. In some examples presented, an X-ray image of the liquid product is processed to derive location information associated with a meniscus formed by the liquid in the bottle and an estimated length of a path followed by X-rays through the liquid held in the bottle is used to determine the threat status of the liquid product, the length of the path being derived in part based on the location information.

Abstract: A beverage producing apparatus and method are provided for producing a beverage, using an identification label of a beverage substance cartridge.

Abstract: A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.

Abstract: The invention relates to a method for determining the residual time until a cooking process of a foodstuff (12) has been finished. At first a set temperature value for a core (14) of the foodstuff (12) is defined. Next the actual temperatures in the core (14) of the foodstuff (12) at predetermined times are measured and the time dependence of the measured temperature in the core (14) of the foodstuff (12) is determined. At last the time dependence of the measured temperature is compared with the set temperature value and “the residual time of the cooking process is estimated. The invention relates further to a corresponding apparatus for determining the residual time until a cooking process of a foodstuff (12) has been finished.

Abstract: The invention relates to a capsule for the preparation of a beverage. The capsule includes first and second covering walls connected at a peripheral seam for forming a cavity containing a beverage ingredient, and a contactless element for identifying the capsule by detecting means of a beverage producing device. The identifying element is oriented along its longer dimension substantially orthogonally relative to the transversal plane passing along the seam of the capsule.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.

Abstract: Methods and systems for processing food products, such as a cranberry food product, are provided. A cranberry food solution may be provided and heated to a first temperature. The cranberry food solution may then be cooled to a second temperature and the processed cranberry food solution may be filled aseptically into an aseptic package. The package filled with the cranberry food solution may be then cooled to a third predetermined time so that the cranberry food solution congeals in the package.

Abstract: A beverage preparation system is provided comprising a beverage preparation machine, a cartridge containing one or more beverage ingredients, and a coded insert. The beverage preparation machine comprises a brew head for receiving the cartridge. The cartridge comprises a primary code configured to provide operating instructions to the beverage preparation machine for delivering a beverage from the cartridge. The coded insert is separate from the cartridge and insertable along with the cartridge into the brew head. The coded insert comprises a secondary code configured to provide alternative operating instructions to the beverage preparation machine for delivering a modified beverage from the cartridge.

Abstract: The present application relates to a pouch location device (18) for a machine (10) for dispensing beverages or foods, and in particular to a device for enabling a soft pouch (31) containing beverage or food ingredients to be accurately located in a bar code reader (37). The pouch location device comprises a slot (17) for receiving at least an end of a flexible pouch. The slot (17) has an entry aperture (32) at one end, an end wall (34) at the opposing end, a substantially transparent window (30) defining the top of the slot, a spring biased platen (33) defining the base of the slot. The platen (33) defines the lower lip of the entry aperture (32) and is angled to taper the slot (17) towards the end wall (34).

Abstract: A method is provided for forming a two component beverage using a container having two compartments, an upper compartment and a lower compartment, each containing a beverage ingredient, The upper compartment contains a first beverage ingredient, such as powdered milk, and the lower compartment 8 contains a second beverage ingredient, such as instant coffee. The upper compartment can be stacked above the lower compartment such that access to the lower compartment is through the upper compartment.

Abstract: A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.

Abstract: Embodiments of hub and spoke aseptic processing system are disclosed. In one embodiment of the current invention, a spoke aseptic processing system aseptically unloads an aseptic product from an aseptic container. The aseptic product is aseptically transported in the aseptic container from a remote site. One or more pre-filtered dilution base products are sterilized. The aseptic product and the sterilized base products are sent to an aseptic pressurized blending unit to form a final product according to a predefined formula without breaking sterilization. The final product is aseptically packaged to a finish product without break the sterile chain. In other embodiments of the current invention, a monitor and tracking system is connected with the system to monitor, track and log aseptic information. The information collected can be further uploaded to a network connected central database.

Abstract: The invention relates to an optically readable code support to be associated with or part of a capsule indented for delivering a beverage in a beverage producing device by centrifugation of the capsule. The support comprises at least one sequence of symbols represented on the support so that each symbol is sequentially readable by a reading arrangement of an external reading device while the capsule is driven in rotation along an axis of rotation. The symbols are at least partly formed of surfaces arranged to reflect mainly diffusively, in any direction forming an angle comprised between 3° and 10° with respect to a normal of said surface, any incoming beam of light with an incoming direction forming an angle comprise between 0 and 10° with respect to a normal of said surface.

Abstract: A method is provided for forming a two component beverage using a container having two compartments, an upper compartment and a lower compartment, each containing a beverage ingredient. The upper compartment contains a first beverage ingredient, such as powdered milk, and the lower compartment 8 contains a second beverage ingredient, such as instant coffee. The upper compartment can be stacked above the lower compartment such that access to the lower compartment is through the upper compartment.

Abstract: A beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients comprises a cartridge recognition device for determining the type of beverage to be prepared from a cartridge inserted into the machine and a variable geometry valve located downstream of a cartridge when inserted in the machine. The valve enables preparation of beverages at a range of pressures by having at least an open position and at least one restricted flow position, and a controller for selecting an initial valve position and controlling the subsequent operation of the valve according to the determination of the type of beverage to be prepared by the cartridge recognition device.

Abstract: A method for marking an egg shell wherein a laser beam is directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell underneath the outer layer. The laser delivers a spot with a power density below about 2000 watts/sq. in. and a depth of an etching of the egg caused by the laser marking process does not exceed about 25 microns. InkJet printing may be added to the laser marking process or used instead of laser marking. Eggs may be marked in-carton, on a packer conveyor or on an apparatus fed by a packer conveyor, with eggs uniformly oriented in the package prior to (and after) printing. Marking is done in-carton, on-conveyor whether the marking is by laser, by ink, or both.

Abstract: A beverage maker for making single serving customized beverages is provided herein. The beverage maker provides on-demand, single dose sparkling or non-sparkling flavored waters, juices or sodas. An example beverage maker includes a reservoir in fluid communication with a carbonation chamber for mixing a selected volume of fluid with carbon dioxide. The beverage maker also includes a pressurized carbon dioxide source in fluid communication with the carbonation chamber. The beverage maker is configured to receive an individually packed, single use disposable flavor cup containing a flavor and having a sealed cover that covers and seals the flavor cup. Additionally, the beverage maker includes a piercing mechanism for piercing the flavor cup and mixing the selected volume of fluid therein, and for discharging a blended fluid. The carbonation chamber comprises a pressure vessel assembly of a fixed volume such that carbon dioxide absorption can be performed and controlled.

Abstract: A method for the automated production of a coffee preparation with a coffee preparation device (1) comprising a brewing unit, the method comprising the following steps: insertion of a pre-filled cartridge (3) with a powder supply (4) comprising a plurality of, preferably compressed, powder portions (11) of ground coffee beans into a cartridge receptacle (2) of a preparation device (1); automatic or at least partially manual metering of a powder portion (11) from the powder supply (4), wherein the entire powder supply (4) is moved for this purpose, preferably displaced axially, with the assistance of metering unit (10), and then the powder portion (11) is separated from the powder supply (4); transfer of the powder portion (11) to a brewing unit of a preparation device (16); automatic preparation of the coffee in the brewing unit, using the powder portion (11) and a heated, potable fluid flowing through the powder portion in the brewing unit, more particularly under pressure; closure of the cartridge (3) in th

Abstract: The present disclosure provides methods and systems for coordinating and balancing continuous product production, including continuous flow processes such as aseptic sterilization with package filling rate. The methods and systems include an averaging level control scheme to actively manage the balance between the continuous flow rate and the package filling rate. The methods and systems allow the flow rate to be adjusted for changes in the package filling rate, preventing a need for stoppage of the continuous product production.

Abstract: Oxygen sensors and their uses are disclosed, and more particularly to oxygen sensors for use in product packaging for storing an article in a packaging envelope under modified atmosphere conditions wherein the oxygen sensors comprise solid oxo-hydroxy metal ion materials, optionally modified with one or more ligands and/or optionally having polymeric structures. The sensors may be present in a hydrated, oxygen permeable matrix, for example formed from a material, such as gelatine. The sensors are useful in many technical fields, and find particular application in the field of food packaging as they are safely disposable (e.g. are environmentally friendly), cheap to manufacture, and provide detectable changes in the presence of oxygen that are easy to read.

Abstract: The present invention provides a quality control system characterized by: a. a line of substantially-solid food-products, said products at least partially enclosed in a flexible aluminum foil wrapper and randomly-orientated on said line; b. an MRI device adapted to image each of said products on said line; said MRI is in communication with a computer readable medium adapted to (i) store at least one computer-retrievable standardized parameter related with a standard product; (ii) analyze said MRI thereby providing an online parameter; (iii) compare said online parameter with said predefined standardized parameter; and thereby (iv), detect defects in said products.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time. The gas-permeable membrane can preferably take the form of either a “curtain” or “cartridge” and the R ratio of the membrane may be optimized by adjusting the differential pressure across the membrane.

Abstract: A heating assembly designed for reducing foodborne pathogens in bagged food products comprises a heat insulated treatment chamber, multiple high temperature natural gas fired furnaces, multiple insulated ductworks further comprising multiple sets of intake ducts and multiple sets of exhaust ducts, a cooling system that allows air to be controlled and supplied into the treatment chamber, multiple temperature sensor probes placed in the treatment chamber, the natural gas fired furnaces, and the bagged food products, a digital control system, and a computer program that monitors the temperature of each probe. A specially designed racking system with multiple levels allows multiple dry bags containing the food products to be stacked in a manner that rapidly and uniformly heat the food products.

Abstract: A brewer system is adapted to brew a beverage utilizing a cartridge packed with beverage grind such as coffee, tea, milk, and the like. The brewer system may include a pump adapted to draw the fluid from either a reservoir or a heater tank utilizing a vacuum pump. The pump may pass the fluid to a brewing chamber adapted to receive the cartridge and inject the fluid into the cartridge to brew a beverage. The pump may draw the fluid from a tube having a first end and a second end, the first end may be coupled to the pump, and the second end of the tube adapted may draw the fluid. A portion of the tube may be elevated above the maximum fill line of the fluid within the reservoir or the heater tank. An air switch may be coupled to the portion of the tube such that atmospheric air may enter the portion of the tube through the switch after a predetermined amount of fluid has been pumped through the tube to purge the cartridge of beverage.

Abstract: The invention pertains to the field of the beverage preparation machines having an ingredient processing module for preparing a beverage with at least one ingredient supplied with a capsule. The machine comprises a positioner arranged to hold at least one capsule out of the ingredient processing module. It further comprises a sensing arrangement adapted to detect an event related to the insertion by a user of a capsule and/or the presence of the capsule on or into the positioner. The machine is configured, upon detection of the event, to transfer the capsule to the ingredient processing module by using transfer means, and then to start the preparation of the beverage. More particularly, the invention relates to a machine providing a convenient and safe solution to fully automate the preparation of a beverage.

Abstract: Devices and methods for preserving food are provided. The device comprises a container configured to contain the food, a photocatalyst layer disposed in the container, a light source attached to the container, and a coil configured to receive radio waves or electromagnetic radiation and provide an electric current to the light source, the coil being attached to the container.

Abstract: A method of heating food is provided, which employs a cooker provided with a control program and a reader to identify a food package attached with a coded object which embodies the parameters associated with the food package, the parameters including temperature and time, whereby the contents of the parameters of the coded object can be read by the reader and compared by the control program so that the control program can issue commands to conduct a heating procedure according to the contents of the parameters of the coded object. Thus, the food package can be heated or cooked more easily, conveniently, safely, and economically, and the disadvantages resulted from incorrectly manual operations can be avoided.

Abstract: A tea bag and a method and apparatus for its use are disclosed. Generally speaking the tea bag comprises an indicia that is selectively visible based on a desired characteristic of a tea-based beverage brewed from the tea bag. In various exemplary embodiments, the indicia indicates an elapsed time that the beverage has been brewed. In various other exemplary embodiments, the indicia indicates a relative strength of the brewed beverage. In yet other exemplary embodiments, the indicia indicates a temperature of the brewed beverage.

Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.

Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

Abstract: Containers for pressurized filling and pasteurization and methods of reducing creep in a pressurized pasteurizable container. The container is a blow-molded plastic container having a biaxially oriented wall of a structural polymer with a moisture content of no greater than a predetermined value at the start of a pressurized filling, capping, and pasteurization process. Also disclosed are pasteurizable containers having a desired shelf life.

Abstract: Method for injecting a sauce into a frozen food product. An embodiment of the method includes the step of inserting a nozzle having one or more openings along the lateral surface of the nozzle to a depth below the surface of a frozen food product, such as ice cream or frozen yogurt, contained in a package. The sauce is injected laterally outward from the one or more openings in the nozzle. In some embodiments, the sauce deposit generally has a cross-sectional profile with a lateral dimension that is greater than its vertical dimension as opposed to a more bulbous shape.