Abstract: A transfer system comprised of an air conveyor, a servo conveyor, and a fan feeder. In a typical configuration, the air conveyor is located at a first location where it receives packaged articles from a bagger system or a conveyor system. The servo conveyor abuts the air conveyor and extends to a second location adjacent to a destination point. The fan feeder is located adjacent to the servo conveyor at an end opposite the air conveyor. The fan feeder lies over a bucket conveyor for a cartoner system.

Abstract: Methods and systems for improved volume or share decomposition are described. A request for sales volume or share information for a particular product is sent to a database. The sales volume or share information received from the database is decomposed and casual factors are provided. In addition, the sales volume or share information, the additional decomposed sales volume or share information and the causal factors are displayed.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.

Abstract: The present invention relates to a quadrate carrier advertising assembly that has a cradle for supporting an advertising piece, promotional item or premium. The advertising quadrate assembly is provided as an intermediate vehicle that is intended to be complimentary to consumer products intended for sale. The quadrate carrier of the present invention permits the premium to be visible.

Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

Abstract: A packaged food article of improved appearance and stackability comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as an active cultured dairy product, is disposed within and partially fills the container, while defining a headspace volume which is not filled with the food stuff A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article.

Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.

Abstract: A rotary cutter (74) is rotated by a motor (76) through a drive and a belt (326) inside of a combination guard and belt tensioner assembly (260). The rotary cutter (74) includes a cutter head (82) having integral blade holders (92) which slideably receive knives (90) in a channel (230) each having a detent (236) which is received in an aperture (91) in the knife (90) so that no fasteners or moveable parts are provided for holding the knives (90) and adjustment of the knives (90) is not needed or allowed. Guard quarters (266, 314) and a guard half (268) are held in a closed position by a single latch (325). The guard half (268) includes an idler (300) which tensions the belt (326) in the closed position. The second guard quarter (314) mounted upon a pivotable cover (306) together with the mount (262) for the motor (76) defines an enclosure for the rotary cutter (74) and abuts with the guard half (268) in their closed positions.

Abstract: A system for processing at least one rope of aerated confectionery foam. The system includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

Abstract: Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers.

Abstract: Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of—100-500 micrometers (“&mgr;m”) thickness fabricated from cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit-sized. The interstitial void spaces between layers average 0.8 millimeters. This laminated structure creates cereal pieces having a distinctive texture and appearance.

Abstract: The present invention is directed to an improved apparatus for processing dough intermediates that are less developed, softer or which have enhanced water or moisture levels. More specifically, the present invention relates to the use of an improved dough transport module, that has one or more protuberances extending generally perpendicularly from a supporting surface which supports the dough intermediate for a sufficient interval of time during processing so as to eliminate the waste and loss of dough intermediates prior to processing or packaging steps.

Abstract: Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6&mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified products is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. A yogurt can then be prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

Abstract: A flexible paper microwave package in the form of an easily expandable, nontrapping bag (18) is disclosed including a bottom wall (20) and a top wall (22) interconnected together adjacent their circular outer peripheries (20a, 22a) by first and second interconnection portions (26a, 26b). In one preferred form, the top wall (22) is formed from a first portion (22d) having an oval shaped access opening closed by an oval shaped closure portion (22e) interconnected by a seal (40) to the first portion (22d). The bottom and top walls (20, 22) expand into an opposing double domed shape as the food product is being popped, puffed, or expanded in the microwave oven. This domed shape of the bottom wall (22) keeps the food product huddled closer together and enhances the bag (18) to rock to maximize gravimetric separation.

Abstract: An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substanitially gelatinizing the starch. A chewable texture is obtained rather than a hard, glassy matrix because the starch is substantially ungelatinized. However, a flavorful product is obtained without destroying a heat sensitive encapsulant because the starch is admixed with ingredients comprising fat or oil and sugar and the mixture is heated to develop flavor at high temperatures prior to admixing with the heat sensitive encapsulant. The encapsulated component may be at least one biologically active component, pharmaceutical component, nutraceutical component, or microorganism. In preferred embodiments, the free-flowing mixture is obtained by grinding cookies.

Abstract: A snack food container for containing a snack food product. The snack food container includes a side wall, a bottom wall and a flange body. The side wall forms an upper opening. The bottom wall is connected to the side wall opposite the upper opening. The flange body extends downwardly from the bottom wall and defines an inner surface and an outer surface. The inner surface is configured for selective attachment to a separate beverage container. Finally, the snack food container defines an internal storage region for containing a snack food product. During use, the snack food container is assembled to a separate beverage container via the inner surface of the flange body. With this configuration, the snack food container can be used in conjunction with a beverage container for “on-the-go” storage and consumption.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 &mgr;m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: An inspection equipment integrity system uses independent sensors and processing capabilities to determine the integrity of inspection equipment. The sensors detect the presence of packages at predetermined positions. The system further receives input from the inspection equipment regarding decisions made during inspection of the packages. The system uses the position information and inputs from the inspection equipment to determine the integrity of the inspection equipment. A further sensor determines the integrity of inspection equipment used to redirect packages based on decisions made by the inspection equipment.