Abstract: The present invention comprises a process for preparing ready-to-eat cereal flakes having edible matter embedded therein, said process comprising: (a) preparing a dry mix comprising cereal grain and a plasticizer; (b) introducing the dry mix and water into an initial cooking and forming step under conditions sufficient to produce a cooked cereal dough product; (c) introducing edible matter and the cooked cereal dough product into a secondary forming step under conditions sufficient to form a secondary cereal dough product having edible matter embedded therein; and (d) convening the secondary cereal dough product into flakes. The present invention further comprises a ready-to-eat cereal product prepared by this process.

Abstract: A can is provided that includes a tubular can body having a separation line extending from one end to the other with a label over it to prevent the separation line from opening during shipment or storage. The label includes a partial circumferential collar cut extending from one edge of the label material toward the other edge and having a termination point spaced from the other edge of the label. According to one method of manufacture the cuts in the label are formed by severing the label stock just before it is wound upon the fiber body during the manufacture of the tube from which can length pieces are cut. The knife is moved rectilinearly parallel to the tube with the same component of velocity that the label has parallel to the axis of the tube thereby providing a cut in the label at right angles to the can axis.

Abstract: A press is provided comprising a supporting framework, a tubular screen mounted upon the framework and a drum having tapered i.e. conical ends journaled for rotation coaxially within the screen and spaced a short distance from the inside surface of the screen. One or more scraping blades is attached to the drum in position to scrape the inside surface of the screen as a motor turns the drum. A moist elastic food product is introduced into the space between the screen and the drum and subjected to pressure during operation causing the moisture to be pressed through the screen. The press can be used for increasing the solids content of hydrated vital wheat gluten from about 22 percent to about 30 percent.