Abstract: An apparatus (10) is disclosed including an abutment (282) in the form of an elongated rod positioned in front of the sealing intermittent position which rearwardly deflects the portions of bags (12) extending out of fixtures (32) moving in an operation direction. The bags (12) then slap forwardly against a stop (284) as the fixtures (32) reach the sealing intermittent position, with the stop (284) being in the form of a plate carried by the sealing jaw (146) of the sealing position. Arms (136) are pivoted between a transport position spaced from the fixtures (32) and a compression position to engage a rod (138) with the bags (12) above an expansion prevention bar (49) of the fixtures 32 to deflect the product located in the bags (12) into a more planar condition.

Abstract: The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing undehydrated cake flour having a moisture content of 12%.+-.2% to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.

Abstract: A package (10) is disclosed including a tray (22) having an annular flange (34) extending from the open end (26) of a basket (24) receiving a promotional device (38). The open end (26) of the basket (24) is closed by a clear membrane label (32) extending thereover and onto the flange (34) to seal the promotional device (38) in the basket (24). The basket (24) is inserted into an opening (20) formed in a panel (14) of a carton (12) until the flange (34) abuts with the panel (14) around the opening (20). A second label (36) is secured over the tray (22) and to the panel (14) around the flange (34) to attach the tray (22) to the carton (12). To temporarily lock the tray (22) to the carton (12) prior to the securement of the second label (36), the basket ( 24) can be friction fit in the opening (20), can include detents (40) formed in the side walls (28) of the basket (24) for abutting with the panel (14) opposite to the flange (34), or the like.

Abstract: A thermoformed bowl filled and sealed with a sample food product forms a sample package. The bowl is sized and shaped to the contours of and so as to nest upon the shoulders of a plastic one gallon jug or bottle. The package has a centrally located die-cut hole to lock under the bottle neck boss. Free samples of the food product can thus be distributed to accompany regular sales of one gallon plastic containers of milk.

Abstract: A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.

Abstract: An instruction board (10) is disclosed providing multiple pictorial presentations (76) in a column, with each including written presentations (78, 80) and voice modules (60) in two languages such as Spanish and English. The pictorial and written presentations (76, 78, 80) are printed on a thin, flexible, and water resistant label (14) secured to the front (16) of a hollow body (12) and extending over and sealing speaker and switch openings (38, 40). Voice modules (60) in the form of panels are mounted by their opposite peripheral edges by strips (66) of double sided adhesive foam tape such that the label (14) vibrates by the air movement within the hollow body (12) by the vibration of the speaker (64) of the voice module (60).

Abstract: An apparatus for pneumatically conveying a plurality of continuous ropes (20) of cooked cereal dough (20), e.g., from the diehead (24) of a cereal ingredients cooker extruder (22) to a cereal piece forming apparatus. The apparatus (10) includes a plurality of conveyance tubes (12, 14, 16, 18) each comprising a telescoping, flared inlet member (30) for adjustably connecting to the diehead (24) to facilitate start-up; a means for supplying conditioned air to cool and/or dry the rope during conveyance (36); a venturi eductor (40) to provide pneumatic conveyance; and an elongated conveyance tube (48). In preferred embodiments, the apparatus further includes a motive air supply system for multiple adjustable venturis but employing a single air compressor.

Abstract: High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.

Abstract: A device (10) for crimping and cutting dough ropes into pillow-shaped longitudinal lengths is disclosed including a cutting roller (12) and an anvil roller (14). The peripheries (22, 24) of the rollers (12, 14) include a plurality of axially extending, spaced, parallel, linearly straight lands (26, 30) separating, forming, and defining a plurality of grooves (28, 32) therebetween. Compressible tubes (46) are stretched between end plates (36) located on the opposite axial ends of the cutter roller (12) and positioned in each of the grooves (32) thereof. The tubes (46) are compressed in the grooves (32) by the dough ropes as they are being crimped and cut by the abutment of the lands (26, 30) of the rollers (12, 14) together and expand and force the pillow-shaped longitudinal lengths of dough from the grooves (32) when the lands (26, 30) of the rollers (12, 14) separate.

Abstract: A device (200) for indexing logs of frozen fish or the like is disclosed including log support fixtures (208) horizontally slideably mounted to slide blocks (206) in turn vertically slideable on guide rods (202). Horizontal legs (210) of the log support fixtures (208) are extended into slots (23) of tubes (22) of the severing apparatus (10) and separates the indexed logs from the prior logs in the tubes (22). When the prior logs have been completely severed, the log support fixtures (208) are moved from their extended positions to retracted positions by elongated channels (234) pushing against cam followers (220) carried by the log support fixtures (208). Then the slide blocks (206) are slid upward on the guide rods (202) from their lower positions by lifting a lifting bar (204) independently slideably mounted to the guide rods (202).

Abstract: Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.

Abstract: An apparatus (79) for setting the nip gap between first and second rollers (30, 32) includes nip control blocks (83) movably mounted adjacent the front edges (150) of the end plates (151a, 151b) between which one of the rollers (32) is journaled. In the preferred form, each of the control blocks (83) are threadably received on a shaft (138) and include a slide surface (142) which slides on a shoe (134) mounted on the end plates (151a, 151b) and include an opposite, abutment surface (144) at a minor acute angle to the slide surface (142) and the movement direction of the control blocks (83). Contact surfaces (164) are articulately mounted to the end plates (51a, 51b) between which the other of the rollers (30) is journaled. In the preferred form, the contact surfaces (164) are formed on a thrust knuckle (160) having a semi-spherical surface (162) slideably received in a semi-spherical depression (156) of a thrust socket (154) secured in a recess (146) in the front edges (150) of the end plates (51a, 51b).