Abstract: A process is described for mechanized production of two-component dough products such as swirl cookies which includes forming an overall dough shape, embossing the top, filling the embossed area and ejecting the products onto a process conveyor.

Abstract: A novel potato cultivar of the genus and species Solanum tuberosum, Group Tuberosum, having dark green foliage, slow but ultimately vigorous vine growth and white flowers, having tubers characterized by a pale yellow flesh color, a relatively high specific gravity, a substantially smooth round to oval shape, having resistance to a golden nematode race, and having a characteristic protein electrophoretic "fingerprint" pattern.

Abstract: A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water activity binder is prepared from a chewy, gelatinous binder material comprising a gelled solution of gelatin in glycerol and a crisp binder material comprising a stabilized protein foam. The product has a unique combination of crunchiness and chewiness without perceptible textural dichotomy.

Abstract: An extruded, cross-cut snack food product and a method and apparatus for producing extruded, generally planar food products having ridges and valleys formed on opposite sides thereof, wherein the ridges and valleys on each side are parallel to each other, but are at an angle relative to the ridges and valleys on the opposite side. As a result, an extruded food product piece with unique texture, flavor and appearance is produced having substantial strength.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion; aerating the dispersion; and cooking the dipersion. These cremes exhibit excellent texture while offering the advantages of an extended shelf life.

Abstract: Apparatus for locking a top of a case having an unlocked closing flap and L-slide lock slots for receiving opposite free end corners of the closing flap includes a closing flap securing device which provides a source of suction for detachably securing a top surface of a generally horizontal unlocked closing flap of a stationary case. Movement of the securing device from a generally horizontal position to a generally inclined position while secured to the closing flap first forms a longitudinal fold in the closing flap and positions the opposite free end corners of the closing flap adjacent respective L-slide lock slots. Subsequent movement of the securing device from the generally inclined position to the generally horizontal position then flattens the longitudinal fold and tucks the opposite free end corners of the closing flap into the respective L-slide lock slots to thereby lock the case.

Abstract: A method of reducing phase-locking of fried snack food chips having corrugations on both surfaces includes forming at least some of the corrugations non-complementary so that corrugations of adjacent slices will not mate and surface tension of a washing or frying liquid will not cause an undersirable amount of phase-locking. A chip having a configuration with three spaced widened ridge corrugations is disclosed as is a blade shaped to provide such chip.

Abstract: A centrifugal slicer is provided with an in-feed apparatus for feeding one item of produce at a time to be sliced. The in-feed apparatus includes a block with a channel having an inlet at the center of the slicer impeller for gravity feed of items to be sliced to an outlet located at a single area on the periphery of the slicer impeller.

Abstract: An extendable shelf for a display rack permits the shelf to be pulled out to permit stocking and product rotation and permits it to be used in different sizes. A wire shelf is formed of inhingedly connected sections with their outermost and innermost ends connected to sheet metal side supports. The side supports are also constructed in sections which are telescopically mounted so that the side supports may be pulled out or pushed in causing the sections of the wire shelving to lie flat or hinge up to provide different depths of shelf. An upstanding member contacts product on the shelf to pull the product forward when the shelf is pulled out, thus allowing restocking of fresh product at the rear of the shelf.

Abstract: An apparatus for automatically closing L-slide lock cases moving in the direction of their longitudinal axis utilizes conveyor drive of the case and multiple guides that force and manipulate a closing flap by bending the closing flap and forcing free ends of the closing flap into the L-slide lock slots.

Abstract: Ready to eat puff pastries having excellent textures, and a longer shelf life are produced by baking a multi-layered laminate comprising alternating layers of a dough and a roll-in shortening wherein the flour in the dough is partially substituted with a dextrin.

Abstract: A method and die assembly apparatus for extruding filled C-shaped collets over a center filling utilizes a film of air under pressure over the surface of a tube containing the center filling, the air exiting at the die face and carrying excess steam from the collet. The die assembly surrounds the filling tube and has an adjustable insert acting as a conduit for the air and separating the air from the extrudate until they are at the die face.

Abstract: A dispenser for distributing food seasoning and other cohesive solids includes a rotating auger enclosed by a tube which is fed via a hopper. The auger is divided into two sections, each with a different pitch. In a first metering section, the pitch is narrow to facilitate accurate metering of the seasoning. This is followed by a distribution section of higher pitch which reduces the bulk density of the seasoning so that it passes easily through a series of apertures in the tube. A sleeve is slidably secured to the tube and has a series of apertures registerable with the apertures in the tube. By adjusting the degree of register, the seasoning can be distributed evenly along the entire length of the distribution section. The tube contains a second set of apertures located about 180.degree. from the first set, and which are used for distribution of non-cohesive, small particle size material, such as salt.

Abstract: A process for producing center-filled food products comprises forming a hollow cylindrical shell of edible material having a single continuous longitudinal slit. The shell is conditioned until it is able to maintain its hollow, cylindrical shape and longitudinal slit without external support, and may subsequently be dried to a shelf stable moisture content. The shell is then filled through the longitudinal slit with an edible food substance which is substantially stable at product storage temperatures. The shell may then be cut to final product size, externally coated with seasoning, and packaged.

Abstract: An apparatus and method for case packing flexible product-containing bags is described. Rows of flexible product-containing bags are fed onto a tongue assembly. The tongue assembly has a flat plate which guides the bags into a carton, a movable lip which supports the bags from below and means for moving the lip from a bag-supporting position to a non-supporting position. The tongue assembly containing the bags is inserted into the carton and the movable lip is moved into a non-supporting position, allowing the bags to drop into the carton. The flat plate is also used to partially compress bags which have already been deposited in the carton.

Abstract: Flavoring compositions for topical, prebake application to baked dough products are produced by mixing a comminuted baked dough product, a low density oil absorbing starch hydrolysate, and flour to produce a dry ingredient mixture; mixing the dry ingredient mixture with a first melted fat having a Wiley melting point below about 120.degree. F.; mixing water with the dry ingredient mixture and first melted fat; mixing a second melted fat having a Wiley melting point above about 124.degree. F. with the dry ingredient mixture, first melted fat and water; and mixing at least one flavoring agent with the ingredients in one or more or the other steps. The method of the invention produces discrete particles of flavoring composition which can be topically applied to the surface of an unbaked dough such as a cracker preform, and baked to obtain a baked dough product having excellent flavor and texture variety.

Abstract: A method for treating sliced or sheeted starchy foods before frying, in which the slices are washed in oil containing emulsifiers such as lecithin before introduction into the fryer.

Abstract: Pieces of produce are sliced in a centrifugal slicer having an impeller rotating within a cylindrical slicing head having one or more slicing knives, the slicing head being rotated in the same direction as the impeller but at a rotational speed less than that of the impeller. This results in significantly less waste and scrap as compared to a conventional commercial slicer.

Abstract: An extendable shelf for a display rack permits the shelf to be pulled out to permit stocking and product rotation and permits it to be used in different sizes. A wire shelf is formed of hingedly connected sections with their sides connected to telescoping sheet metal side support brackets. The side support brackets are constructed and mounted so that they may be positioned to extend vertically either above or below plane of the wire shelving to selectively form side edges of the shelf. The rearmost section of the shelf when pivoted out of the plane of the shelf and held by a detent may contact product on the shelf to pull the product forward when the shelf is pulled out. This will allow restocking of fresh product at the rearmost section of the shelf when it is again pivoted down to the plane of the shelf.