Abstract: A flat sheet comprising a layer of fat sandwiched between two layers of dough is produced using a coextrusion die having two slot-like orifices. In order to avoid distortion of the sheet due to the dough leaving the center portion of the outer slot-like orifice more quickly than the end portions thereof, multiple augers or other drive means are used and the drive means which drive the dough through the end portions of the orifice operate more quickly than those which drive the dough through the center portion of the orifice. The coextruded sheet may be laminated, rolled and cut to form multi-layered bakery products.

Abstract: Round dough pieces having an inner portion enveloped by a dissimilar outer portion are formed without generating waste by continuously extruding two dissimilar materials to form an extrudate rope having a core of one material and an outer tube of the other material, depositing the extrudate rope on a continuously moving conveyor, pinching the extrudate rope at predetermined intervals to form spaced sections of reduced width, and separating the extrudate rope into individual dough pieces at said reduced width sections.

Abstract: A composition and method for providing slowed-down or controlled release of sweetener for confections including an agglomeration of sweetener and an insoluble fat material.

Abstract: The disclosure is directed to the treatment of a glucose isomerase extract with an amine having the general formula: ##STR1## An insoluble complex containing enzyme activity is formed. The insoluble enzyme complex may be resolubilized to produce a stable concentrated and purified glucose isomerase preparation.

Abstract: An egg treat has the general shape of a slice of a hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour and any type of nutritious meal, including meat meal, fish meal, oatmeal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals may be included. The treat is hard and helps to clean a pet's teeth and gums, and provides chewing exercise for a pet. The treat preferably has an appearance simulating the yolk color and the shape of a hard-boiled egg, and has a larger shaped base portion having a light coloring to simulate the egg white portion of a hard-boiled egg.

Abstract: An improved food crusher is described in which a grinder housing is formed with a food chamber and a food transport in the form of a screw. Inner and outer grinder disks are employed wherein the inner disk is removably mounted to the housing in a stationary position and the outer disk is removably affixed to the screw with coupling means that provide positive drive connection to the screw with axial retention, yet enables convenient removal from the screw. The coupling means includes a hammer shaped tip that is an integral part of the screw and which fits through a correspondingly preferentially shaped hole in the outer disk to enable the tip to be turned after passage to lock the outer disk to the screw. Disassembly of the food grinder involves a reverse motion of the screw to disengage the outer disk from the screw followed by simple removal of the inner disk from the housing.

Abstract: A yeast cake device for reorienting yeast cakes by a tumbling operation has a single reciprocating part. The reciprocating part is a reciprocating ram having an upper arm and a lower arm. The upper arm serves to push articles to be tumbled across a first shelf. The tumbling occurs from the first half and onto the lower arm of the reciprocating ram. Upon retraction during a backstroke of the reciprocating ram, the article supported by the lower arm brings the article into engagement with the first shelf such that the article remains stationary while the lower arm moves beneath the article. During retraction, the center of gravity of the article lies beyond a free edge of the lower arm such that the article tumbles for a second time through a 90 degree revolution and onto a second shelf. During another stroke, the lower arm again engages the article so as to push the article onto a conveyor belt.

Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.

Abstract: A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70.degree. F. to 110.degree. F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.

Abstract: This invention relates to a process for the production of a purified glucose isomerase enzyme which comprises contacting an enzyme extract containing glucose isomerase and impurities with a first polysulfone membrane not normally permeable to glucose isomerase, in the presence of a salt concentration capable of selectively inducing permeation of glucose isomerase through the membrane, and obtaining a glucose isomerase containing permeate.

Abstract: Process of continuously forming individual product pieces having filler therein and having perforations of substantial size in the top layer thereof. A first continuous flat dough sheet is formed and a natural or artificial filler is periodically deposited on the first continuous flat dough sheet, each of the deposited fillers forming a mound. A perforated second continuous flat dough sheet is placed on top of the first continuous flat dough sheet and deposits of filler thereon, thereby forming a continuous composite comprising the filler deposits enclosed between the perforated, second continuous dough sheet and the first continuous flat dough sheet. The continuous composite is divided into individual pieces, each individual piece having at least one deposit of filler enclosed between a segment of the perforated, second dough sheet and a segment of the first flat dough sheet. The individual pieces are baked and packaged.

Abstract: An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by a process which includes the steps of preparing an aqueous solution containing water, gelatin and sugar selected from corn syrup solids, maltodextrin, and mixtures thereof, maintaining the solution so prepared at at least one temperature in the range of 110.degree. F. to 180.degree. F. for a holding period of about 1 hour to about 24 hours, and thereafter drying the resulting solution. An acid is incorporated in the solution either before or after the holding period and prior to the drying step.The cold water soluble gelatins so prepared are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

Abstract: A ribbon gas burner for use in a baking oven has a row of gas apertures disposed between two rows of air apertures through which air is forced under pressure. The streams of air issuing from the two rows of air apertures are inclined inwardly towards the gas stream, thereby lengthening the ribbon flame produced by the burner and improving the uniformity of heating within the band oven.

Abstract: An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by drying an aqueous solution containing water, gelatin, a hydrolyzed corn starch having a dextrose equivalent of 20-36 (preferably of the order of 26), an acid and amount of surface-active agent effective to increase dispersibility in the final product. An optional, but preferred, feature comprises holding the aqueous solution at an elevated temperature in the range for a specified period prior to the drying step, the acid being incorporated in the solution either before or after the holding period and prior to the drying step.The cold water soluble gelatins are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

Abstract: An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by drying an aqueous solution containing water, gelatin, maltodextrin having a dextrose equivalent of about 5 to about 20, an acid and an amount of surface-active agent effective to increase dispersibility in the final product. An optional, but preferred, feature comprises holding the aqueous solution at an elevated temperature for a specified period prior to the drying step. The cold water soluble gelatins are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

Abstract: Process of preparing a dry, instant, wheat or farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina and an effective amount of guar gum in powder form are admixed. The homogeneous mixture is impregnated with a sufficient amount of water to saturate the mixture. The mixture is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate, cooked material is dried. The dry, particulate material is then tempered to provide a uniform moisture content. The tempered, particulate material is flaked to form a dry product in flake form, which is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.

Abstract: A peanut butter press feeding mechanism has a peanut supply hopper which is controlled by a release gate to supply a volumetric feeder. The volumetric feeder ensures that each of four intermediate holding hoppers at a peanut butter press are filled to capacity. A second release gate controls the outlet of the volumetric feeder, which releases the peanuts into a totalizing scale which weighs peanuts supplied to all four of the intermediate holding hoppers. The totalizing scale supplies peanuts to a conveying arrangement having diverting gates which supply the appropriate intermediate holding hopper with a full supply of peanuts. During operation of the peanut butter press, a predetermined amount of oil is removed from the peanuts based upon the total weight of the peanuts used. This is necessary since merely knowing the volume of the peanuts used is insufficient due to the fluctuations in density of each batch of peanuts.

Abstract: Essential oils extracted from botanical material are treated with Fehlings solution to remove harsh flavor off-notes therefrom.

Abstract: The sweetness of a chewing gum containing aspartame is stabilized by applying onto the chewing gum surface a suspension of aspartame in a liquid vehicle comprising ethyl alcohol and ethyl acetate.