Abstract: A method of manufacturing multi-layered, laminated, lipid-based sweet confections comprises tempering the lipid-based formulation for each layer, and depositing them separately onto a moving conveyor belt, which is passed through a cooling tunnel between the station where the first layer is placed on the conveyor belt and the station where the next layer is placed. If more than two layers are to be made, additional stations are employed further along the conveyor belt. A set of fingers is located at each station so as to striate the layers as they pass beneath the fingers, so as to govern the width of each ribbon that is thus formed. The width of the fingers in each successive set of fingers is not greater than the width of the fingers in the preceding set.

Abstract: This invention relates to free flowing fiber reinforcing material which includes a blend of flax bast fibers and flax shives with a specific distribution of particle sizes and aspect ratios, thermoplastic pellets which include such reinforcing fiber blend, thermoplastic composites which include such reinforcing fiber blend and method for making such pellets and composites.

Abstract: The invention is an improved and environmentally-friendly animal bedding material, particularly useful as horse bedding. The bedding of the invention is generally non-irritating, substantially dust free flax shives which have an inner core and outer surface with sufficient inner core being exposed to make the bedding absorbent.

Abstract: This invention relates to free flowing fiber reinforcing material which includes a blend of flax bast fibers and flax shives with a specific distribution of particle sizes and aspect ratios, thermoplastic pellets which include such reinforcing fiber blend, thermoplastic composites which include such reinforcing fiber blend and method for making such pellets and composites.

Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fructose; from 5% to 15% by weight of finely ground or liquid natural flavoring agent; from 25% to 35% by weight of an edible oil having a melting point between 20° C. and 40° C.; with the balance being finely ground sugar. The flavoring may be cinnamon or other natural ingredients such as maple, vanilla, almond oil, and botanical flavors. The presence of the anhydrous dextrose, which is hydrophilic, assures that the fat-based discrete flavoring additive is, itself, anhydrous; it also may contribute a slightly sweet aftertaste. The presence of crystalline fructose, when used, contributes a crunchiness to the anhydrous fat-based discrete flavoring additive.

Abstract: A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.

Abstract: The present invention is directed to flax shives reinforced thermosetting resin compositions and a method for reinforcing thermosetting resins. The present invention provides a use for flax shives, which is the portion left over after processing plant materials to separate plant fibers (bast fibers) from the shives.

Abstract: The present invention is directed to flax shives reinforced thermoplastic compositions and a method for reinforcing thermoplastic resins. The present invention provides a use for flax shives, which is the portion left over after processing plant materials to separate plant fibers (bast fibers) from the shives.