Abstract: A method and apparatus for producing laminated products, such as candy, is disclosed. The method includes the steps of continuously forming a semifluid sheet of a first material on a longitudinally extending conveyor, depositing a semifluid second material on the sheet of the first material, continuously rolling the sheet from the edges thereof inwardly to form a double roll extending longitudinally along the conveyor, and flattening the roll into a laminated sheet product. The method further includes the steps of forming the sheet into a "rope" of substantially smaller width than the sheet by folding the sheet over itself from the edges of the sheet and allowing the rope to move transversely across a slower moving conveyor so that the rope bunches up on the conveyor. The rope is then flattened by a roller. The method also includes the step of causing the sheet to longitudially fold over itself so as to form laminations.

Abstract: A high bran snack, for the prevention of colon cancer, of which a typical formulation is: graham (whole wheat) flour, 40 percent; rice flour, 10 percent; whole wheat bran flour, 50 percent; calcium carbonate, 1.25 percent; reduced iron, 0.013 percent; and riboflavin (as a tracer), 0.02 percent. About 5 ounces of water is added per 80 ounces of dry materials. The dry materials are mixed in a ribbon blender and then fed dry into a cooker extruder. Then the water is added to the mixture in the extruder. The mixture is extrusion cooked and formed in, for example, a twin-screw cooker extruder. Each of the ingredients in the formulation has a processing, nutritional or therapeutic purpose. The extruded pieces are coated with coconut oil and powdered flavorant.

Abstract: L-aspartic acid sweetening agent derivatives are stabilized in comestibles containing .gtoreq.2% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.

Abstract: Ripening pineapple fruit in the field is treated with effective amounts of an aqueous solution of a nonionic surfactant to inhibit infection of the pineapple fruit by disease-causing microorganisms. Microbial spoilage is reduced, and thus the quality of pineapple fruit for the fresh market is improved. Additionally, disease blemishes in pineapple fruits for canning are reduced, resulting in increased pineapple solids recovery.

Abstract: This invention relates to a process for preparing dry roasted nuts, comprising applying a uniform coating of a starch to raw nuts, applying a uniform coating of a gelatin solution to the starch-coated nuts, applying a coating of a seasoning mix to the coated nuts, and roasting the resulting nuts. The invention further relates to the nuts produced thereby. The process of this invention produces nuts exhibiting increased uniformity of coating, improved flavor, enhanced coating adhesion and reduced clumping and sticking.

Abstract: Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.

Abstract: In a feeder assembly for highly viscous particulate material, a hopper is provided with two pairs of counterrotating agitators, one pair being disposed above the other. Each agitator is provided with a plurality of blades or paddles located in planes extending radially and longitudinally relative to the respective axis of rotation. Each blade or paddle in turn comprises a plurality of transverse rods equispaced from each other in the longitudinal direction of the respective agitator, as well as a longitudinally extending rod connected to the outer ends of the transverse rods. The agitators are driven so that the portions thereof at the nips of the respective agitator pairs move upwardly away from the outlet of the hopper.

Abstract: An instant-type active dry yeast is provided which contains from about 0.1% to about 2.0% by weight (dry matter basis) of a material selected from the group consisting of locust bean gum, gum ghatti and mixtures thereof. The instant-type active dry yeast of the invention has a high leavening activity when used in direct addition processes as well as a comparably high leavening activity when employed in processes in which the yeast is first rehydrated prior to its admixture with flour and remaining dough or batter ingredients.

Abstract: This invention is a method for distributing a dry, multi-vitamin premix into a cereal grain which is, used for making a milled cereal product. In the preferred embodiment the milled cereal product is shredded wheat. The product of the method is also included in this invention.

Abstract: An improved bioreactor and process for continuously propagating microorganisms, such as yeast, wherein the culture medium is purified in contact with a spirally-wound ultrafiltration membrane and then passed through the outer surfaces of a tubular membrane material for further purification before contact with microorganisms flowing in the interior of the tubular membrane material.

Abstract: This invention includes a process for making a coextruded cookie having a high sugar content. The process includes the steps of mixing, feeding, coextruding, and machining an external casing composition of high sugar content and an internal filling composition of high sugar content.

Abstract: A peanut applicator has a rotating cylindrical member with air passages therein. A vacuum pump draws air from an interior portion of the cylindrical member, air being drawn in through a plurality of air passages located between an inner surface of the cylindrical member and an outer surface having a groove therein.The groove has a generally semi-circular cross sectional shape.An extrudate rope passing beneath the cylindrical member in proximity to the groove will cause adhesion to articles which were retained by the vacuum of the air passageways in the groove.Upstanding walls are disposed in a fixed plate, the plate having an aperture therethrough communicating with the interior of the cylindrical member, the cylindrical member being generally cup-shaped.

Abstract: The invention discloses a baked dough product in which stabilized sunflower seeds have been incorporated into the dough prior to shaping and baking of the dough into a final product. Stabilized sunflower seeds are those which have been partially defatted and then impregnated with a more stable oil.

Abstract: A cereal is produced using bran and a continuous cooker. The continuous cooker is a twin screw extruder which blends and cooks dry ingredients with syrup, but without addition of water. The cooked mixture is then cooled by the injection of water into a cooling zone, which rapidly reduces the temperature and pressure of the material to be extruded. The cooled material, at a temperature of approximately 150.degree. F.-280.degree. F., dependent upon the formulation used, is extruded through a die head having a plurality of bores there-through. The extrudate strands expand only slightly, and have a roughened outer surface that is visible to the eye, and spontaneously break into strands almost entirely in the range of 0.5 inch to 4 inches. The strands are then dried and toasted, to form a bran cereal nuggets cereal.

Abstract: A flavor-coated cereal capable of releasing its flavor coating into milk in which it is immersed is produced by wetting the surface of a cereal product with a sugar solution, sprinkling a particulate flavoring composition (for example, ground hard candy) onto the cereal product while it is still wet with the sugar solution, and then drying the cereal product.

Abstract: Shelf stable hard candy glass is made with a relatively high concentration of natural fruit juice and fruit juice solids.

Abstract: Sugarless stick chewing gum which is flexible for extended shelf life periods is made with cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 8.+-.4%, and which may also contain glycerine.