Abstract: A piston depositor for depositing batter and the like into pans in an automated bakery line includes a valve housing which defines an inlet, a valve chamber, an outlet and a cylinder bore which intersects the valve chamber. A rotary valve is disposed within the valve chamber. The rotary valve selectively interconnects the bore with the valve housing inlet and the valve housing outlet. A piston and rod assembly is slideably disposed within the bore. A programmable drive system including servomotors controls the operation of the rotary valve and piston and rod assembly to intake batter through the housing inlet and discharge the batter through the valve housing outlet.

Abstract: A conveyor for transporting bakery pans of the type including a peripheral sidewall surrounding at least one mold cavity includes an endless conveyor chain and a plurality of flight lugs extending transversely of the conveyor chain for engaging the bakery pan and moving it along an upper flight. A pan positioning attachment is secured to the conveyor at each flight lug. The attachment defines a base and a barb-like portion having an upwardly angled surface. The attachment is dimensioned to engage and retain the bakery pan in a positive fashion adjacent the flight lug.

Abstract: The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened dough with less oven spring than the outer dough portion. The composite material provides a means of producing a baked product of comparable quality to a product which employs only leavened dough of good baking characteristics. The present invention provides a means of adding to the inner dough portion a significant level of a fibrous additive such as soy polysaccharide or cellulosic material, to provide a bread of reduced calories, yet produce a product of acceptable oven spring bread of the composite dough material.

Abstract: The present invention discloses a fully baked pan bread product which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the inclusion in the bread formulation of shortening in a concentration of from about 7% to about 15% on a percent on flour basis and of fiber in a concentration of from above 2.0% or more on a percent on flour basis.

Abstract: An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition containing sugar and a pregelantinized instant starch with an aqueous syrup to form a substantially smooth paste. Water is then added to hydrate the starch followed by the addition of a vegetable shortening, and an emulsifier combination comprising a polyglycerol ester and an alkali stearoyl lactylate and sugar. This mixture is then blended and aerated to provide a product with a smooth, homogeneous appearance and creamy texture.

Abstract: A doughnut fryer flight conveyor for selectively advancing different size dough forms through the hot oil bath of a doughnut frying machine includes a plurality of primary flights extending between spaced, parallel, endless copnveyor chains and a plurality of secondary flights or pusher bars. The secondary flights are each positioned between adjacent pairs of primary flights. A clutch ring mounts the secondary flights to the conveyor chain so that the flights may be moved to an inoperative position immediately adjacent one of the primary flights to an operative position intermediate the flights. When in the operative position, the doughnut fryer flight conveyor is adapted to advance a smaller size doughnut or dough form through the frying machine.

Abstract: A cleaning apparatus for a conveyor chain of a wrapping machine includes a frame, a pan supported on the frame, a cleaning brush assembly, and a fluid removal assembly. The pan is adapted to contain a cleaning fluid such as water. The brush assembly includes a driven, rotary brush which scrub the conveyor chain with the cleaning fluid. The fluid removal assembly includes a plurality of squeegee blades which engage the chain and wipe the fluid therefrom. In addition, a plurality of air nozzles are positioned to blast the chain with pressurized air.

Abstract: A cleaner for a band bread slicing machine, includes a plurality of band scraper units mounted on an elongated support rod. Each scraper unit includes a pair of fixed, resilient scraper blades positioned to engage the sides of a band blade of the slicer to guide and scrape the blade. A resilient scallop scraper blade is supported adjacent the resilient scraper blades. The scallop scraper engages a beveled or scalloped portion of the band blade. Actuators position the scraper units relative to the bands and move the scallop scraper into and out of engagement with the band.

Abstract: An apparatus for injecting soft baked goods or cakes with different fluids includes a manifold defining a pair of spaced supply channels or chambers, a supply valve defining a port and a slide gate valve. The slide gate valve communicates with a passage and suck back chamber. A suck back piston is positioned within the suck back chamber. Secured to the underside of the manifold is a needle plate. A plurality of dual passage injection needles are secured to the plate. The plate defines a plurality of channels which communicate with the injection needles.

Abstract: The present invention relates to a process for the production of a baked product such as bread having reduced calories and a high fiber content wherein improved specific volume (cc/gm) is achieved comprising forming a flour base dough which contains an added amount of a treated soy polysaccharide material wherein the soy polysaccharide material is treated by hydration at a weight ratio of polysaccharide material to water of about 1:0.5 to 1:4 and heated at a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product, as compared to the use of an untreated soy polysaccharide material.