Abstract: Dough pieces for a baked product having an inner portion enveloped by a dissimilar outer portion are formed at a high production rate by continuously extruding two dissimilar materials to provide an extrudate rope composed of an inner core and an outer tube of different materials, depositing the extrudate rope on a continuously moving conveyor, cutting a double length section from the end of the rope with a blunt blade at one point along the conveyor, and on the same stroke dividing the double length section into individual dough pieces with a blunt blade.

Abstract: In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hydrocolloid gum, preferably xanthan gum.

Abstract: In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the firm texture of the outer layer can be improved by adding to the outer layer a mixture of casein and an edible water-soluble phosphate.

Abstract: An extruder provides three materials, one co-extruded about the other. A first material is completely enrobed by a second material, which in turn is completely enrobed by a third material. The first and third materials are preferably cookie doughs having differing compositions, the first material forming the core and having a moist and chewy texture upon baking. The third material is preferably a cookie dough having a relatively crispy texture upon baking. The second material serves as a moisture barrier and to prevent bleeding between the first and the third materials. The second material may be composed of, for example, an oil-based fluidic material or a gel.

Abstract: A modular wall system for use in partitioning office, retail and other space is disclosed. The wall system includes a base which supports a wall panel. In one embodiment, the base comprises a unitary extruded beam having a web extending between a top and bottom flange and a mid-flange located between the top and bottom flanges. A plurality of cover plates cover the sides of the beam and provide a plurality of ducts for power and communications wiring. In another embodiment, the base comprises a top plate and a bottom plate, which plates are supported in parallel spaced relation by a plurality of columns. Two covers extend the length of the base and, form a rigid box structure with the top and bottom plates.

Abstract: A mold for use in a rotary molder in molding the base or egg white portion of a molded product simulating a section of hard boiled egg includes a curved plate adapted for attachment to the rotary molder, the curved plate containing at least one depression on one side to receive the dough or other moldable composition. Each depression in the plate contains a raised portion having a planar surface of circular parameter adapted to form an impression in dough which is received in the depressions of the curved plate. Each raised planar surface within the depression in the plates includes raised ridges adapted to form corresponding grooves in the dough which is received in the depressions which facilitate the baking in situ of a filling or second layer injected into the depression formed in the molded dough pieces.

Abstract: A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.

Abstract: Essential oils extracted from botanical material are treated with a peroxide-acid reagent to remove harsh flavor off-notes therefrom.

Abstract: This invention is a method for applying a sweetener to a food stuff. In the preferred method the frosted coating of sweetener has a snow-like appearance. The apparatus used has a means for atomizing and spraying a sweetener solution onto food stuff particles and a means for drying the sprayed food stuff particles using compressed room temperature air.

Abstract: Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider vinegar to food products. A flavoring composition comprising diethyl succinate, beta-phenethyl formate and beta-phenethyl alcohol has been found to be essential to achieving a cider vinegar flavor and aroma. A preferred vinegar composition will comprise sugar, distilled vinegar, about 35 ppm diethyl succinate, about 2 ppm beta-phenethyl formate and about 1 ppm beta-phenethyl alcohol.

Abstract: A vertical cooker vessel is used for cooking a grain product. The cooker is vertically oriented and has a conical baffle so as to ensure plug flow so that grain is neither undercooked nor overcooked. The cooking water fills the vessel and is maintained at a predetermined elevated temperature while a continuous stream of water is drawn off through a sieve in the bottom portion of the cooker, then recirculating the water, mixing with raw grain, and then heating, where steam is added to reheat the water and grain. The mixture is added to the top of the vessel. Cooked grain exits from the bottom of the cooker under control of a metering pump. Grain is separated from the water, with water from the separator returning to a mixer for mixing with the recycled water. A conical baffle is located near the sieve. This ensures plug flow of grain through the cooker. A lower second conical baffle prevents turbulent flow beneath the first conical baffle, which flow would otherwise disrupt plug flow.

Abstract: Edible paste enters an apparatus at an inlet. A nut holds the inlet coupled to another supply pipe. A portion of the nut is threaded. The area of the inlet is approximately equal to the area of a slit-like opening, the filling material or edible paste passing through the slit and into an opening in a block. A second block has a plurality of valves therein, the valves being simple plug valves, and having a single bore therethrough. Paste is extruded through nozzles fixedly connected to a third block, and paste is extruded into rows upon a moving bed of a lower half portion of a continuous sheet of "shredded wheat" in its uncut form. The paste is laid in rows of five across, and a second sheet of uncut shredded wheat is laid atop the first layer, trapping the rows of paste. The resulting product when cut forms the familiar shredded wheat biscuit shape. The finished product contains raisin paste.

Abstract: A dough guide is used to precisely control thickness of an expanding dough extrudate. The extrudate is forced through at least two vertical slots in an extrusion head, at relatively high pressure and at a temperature at least equal to the boiling temperature of water.The dough guide has three plates. A middle plate is fixed between the slots. Two movable plates are disposed on opposite sides of each slot from the middle plate. A threaded rod is used to selectively adjust the location of each of the movable plates. In alternative embodiments, any number of slots are used, each having two guides adjacent it. Any or all of the guides may be made selectively movable. A product called "crisp bread" may be made thereby.

Abstract: A nozzle permits extrusion of an outer, expanded dough layer having two filler materials co-extruded therewith. An adjusting mechanism is provided for precisely locating two filler injection conduits with a surrounding guide nozzle. A pillow-shaped final product is formed, having an outer layer of expanded dough and two different filler materials.

Abstract: A continuous co-extruded food product is formed having dissimilar inner and outer portions wherein the inner portion is enveloped by the outer portion and the outer portion is a dough containing particulate material such as chocolate chips. The product is formed by an inner extrusion port being recessed a distance d from an outer extrusion port with the distance d being sufficient for permitting particulate material in the outer dough portion to pass through an exit passage between the inner and outer extrusion ports without clogging or agglomeration. Turbulence is induced in the outer dough portion which envelops the inner portion thereby causing the particulate material to tumble whereby at least a portion of the particulate material partially penetrates the exterior surface of the outer dough portion enveloping the inner portion. Dough is removed from the surface of the part of the particulate material penetrating the exterior surface of the outer dough portion.

Abstract: In a fluidized bed drying process, the average temperature of a group of particles being dried rises during a warm-up zone, remains constant during a constant-temperature drying zone and again increases during a final zone. In order to maintain the moisture content of the product at the output of the oven at a substantially constant level despite variations in the moisture content at the inlet to the oven, the temperature and/or flow rate of the drying air to the oven is varied in accordance with measured differences in the temperature of the group of particles at two instants in time during the drying process. At least one of the instants occurs during the warming-up zone or during the final temperature-increasing zone.

Abstract: A process for the continuous production of microbially shelf-stable paste-filled shredded cereal biscuits having an extended shelf-stable plurality of textures. A first plurality of net-like sheets of cereal dough are continuously laminated, followed by continuous depositing of at least one extrudate rope filling upon the first plurality of net-like sheets. A second plurality of net-like sheets is continuously laminated upon the at least one extrudate rope to obtain a filled laminate. Each of the net-like sheets has a plurality of generally parallel longitudinal strands and a plurality of crosshatchings which are generally perpendicular to the longitudinal strands. The filled laminate is cut to enrobe the filling and the product is baked. The number of crosshatchings of the net-like sheets adjacent to the filling is greater than the number of crosshatchings of the net-like sheets which are further removed from the filling.

Abstract: Roadted nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by applying a predusting of a minor amount of an adhesive, film-forming material; coating raw nuts with an adhesive solution comprising an adhesive, film-forming material, honey and water; enrobing the adhesive coated nuts with a dry mixture of honey, sugar and salt; and subjecting the coated nuts to roasting, preferably air roasting. A method of operating the process on a continuous basis is also described.

Abstract: A process and system are provided for the continuous production of a uniform density pretzel dough. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. Within the continuous operating assemblage are mixing units and conveying units in ratio of approximately three to one, respectively.