Abstract: In a process for preparing baked goods containing flavor chips, wherein the baked goods have overall improved flavor and the flavor chips have improved flavor and texture, the flavor chips are pre-soaked in fluid, edible oil under oil-absorbing conditions until the flavor chips contain at least about 33% by weight of oil and fat. The mixture of oil and chips is then chilled to a temperature at which the flavor chips are substantially solid. The oil-chip mixture is then mixed with a dough or batter, wherein the soaking oil becomes a portion of the oil or fat content of the dough or batter, dispensing oil soluble flavor components of the flavor chips throughout the dough or batter. Baked goods made with dough or batter prepared according to the present invention have enhanced flavor, and flavor chips of soft texture.

Abstract: A crisp apple wafer-shaped snack is made from apples which are thinly sliced, exposing the seeds. The seeds are removed by washing, the slices are treated to prevent browning and are steeped in a sugar solution. Then the slices are rapidly dried, in thirty minutes or less, to form a crisp delicious snack which may include the apple peel as well as the carpels in which the seeds were contained.

Abstract: Food product pieces are formed with corrugations on opposite sides thereof, wherein the corrugations are substantially parallel and of substantially equal frequency and amplitude, and wherein the corrugations on one side are phase-shifted with respect to the corrugations on the opposite side by about 1/4 of the pitch distance of the corrugations. As a result, a food product piece with unique texture, flavor and appearance is produced after later cooking processes.

Abstract: Food product pieces are formed with corrugations on opposite sides thereof wherein the corrugations formed on one side have a frequency in the range from 1.5 to 5 times the frequency of the corrugations formed on the other side. As a result, flavor and texture development can be controlled during later cooking processes.

Abstract: A method for the treatment of starchy vegetables, such as potatoes, before frying, wherein unwashed vegetables are heated in edible oil at a temperature below the gelatinization temperature of the vegetable starch before being transferred to the fryer. The method eliminates losses of solids during water washing and carry over of surface water to the fryer. The use of this invention facilitates the production of potato chips, french fries, and other fried vegetables with a higher percentage of recovered solids and a lower percentage of included lipids, while requiring lower energy consumption.

Abstract: A cutter, such as a wire cutting element is moved in a D-shaped path which includes a substantially straight downward path to cut a slice off of the end of an advancing log of dough, such as cookie dough. The cutter returns with a curvilinear motion including a horizontally forward motion beginning at the bottom of the downward motion to disengage the cutter from the advancing log and to move the cutter sufficiently forward to ensure that the cutter does not engage the advancing end of the log during upward movement. At the end of the upward movement the cutter returns with rearward horizontal movement to the path of downward movement. The severed slice is discharged with the aid of air jets from the end of a conveyor where it drops onto a second conveyor for advancement to subsequent processing stations such as an oven.

Abstract: Aerated or aeratable oil-based cheese composition with 70% or greater overrun is capable of withstanding hot extrusion and is capable of withstanding a baking temperature when included as a filling within a cereal collet. The composition includes a base of bland, stable hydrogenated vegetable oil, finely powdered cheese solids, polyglycerol monostearate as an aerating agent, a protein based stabilizing agent such as modified whey or non-fat dry milk, and lecithin for controlling viscosity and aiding in the blending of the lipid and solid ingredients. Optional ingredients include stearine, mono and diglycerides, flavoring aids or additions such as citric acid powder and powdered salt, and whey solids used as a filler.

Abstract: A method and apparatus are disclosed herein for detecting possibly defectively-sealed bags and for preventing said bags from being filled. A sensor is provided to develop a first signal upon detection of a defect in a line of adhesive on flexible bag-forming material moving past the sensor. The first signal is used to generate an output signal at a time corresponding to the time when the defect-containing portion of the bag-forming material has moved from the sensor into position to be filled with product. Preferably, said filling position is located a plurality of bag lengths downstream from said sensor.

Abstract: An adjustable display rack for retail food merchandising which is assembled upon a novel adjustable frame structure. The display rack comprises a pair of end structure assemblies and a pair of center structure assemblies, each of which includes a vertical support member attached to upper and lower horizontally extendible members. Said center structure assemblies are placed between and perpendicular to the end structure assemblies which are positioned parallel to each other. Each center structure assembly is securably attachable to its adjacent end structure assemblies. Means are provided for mounting horizontally planar shelves to each structure assembly.

Abstract: An apparatus for uniformly, downwardly moving in a vessel a compact bed of solid particles in contact with a liquid. Within the vessel there is provided a rotatable lower disc which has a radially extending opening for the passage of solids therethrough. The lower disc carries a member adjacent the opening for directing solids through the opening during rotation of the lower disc. This member preferably extends above the lower disc. A system is provided to maintain the liquid within the vessel while the solid particles pass out of the bottom portion of the vessel. A rotatable upper disc having a radially extending opening may be present to distribute solids charged to the vessel onto the upper surface of the bed of solid particles.

Abstract: This invention relates to a method and apparatus for producing high pH water containing dissolved lime by forcing potable water through a column of powdered lime supported on a porous support without transporting significant quantities of lime out of the column. Two or more columns may be connected in parallel to permit recharging of one while the other remains on stream.

Abstract: A treated confectionery can be baked along with a dough and exhibits the distinct characteristics of a confectionery even after baking. The confectionery, which is comprised of a substantial amount of fat, is prepared by heating a confectionery of suitable composition to form a melt, and then cooling and solidifying the confectionery through the temperature range of about 120.degree. F. to about 80.degree. F. at an overall rate that is sufficiently slow for the desired product characteristics to develop.

Abstract: Seasoning is applied uniformly to an edible snack product and excess seasoning is reapplied by directed streams of air. A rotary helical wire feeder in a tube having a variable width slotted outlet is provided with a chamber for directing an air flow along the outside of the tube on opposite sides of the outlet to control the distribution of a curtain of seasoning falling from the tube outlet. Seasoning which misses the snacks on an open conveyor is collected underneath the conveyor and reapplied to the bottom of the snacks by air flowing over the surface of collectors.

Abstract: A vertical soak tank wherein a downwardly moving compact bed of solids is contacted with liquid which floods the bed, includes mechanical components to level the solids and assure that they are maintained in a first-in first-out basis by an incoming materials distributor having inverted cones and rotating levelling rods and bars. The tank has a unique seal between a rotating bottom disc and the side walls, as well as improved means for access to the internal components. The tank also has a weighing system utilizing an external load cell to weigh the solids independently of the liquid in the tank.

Abstract: Plastic film in sheet form is supplied to a forming unit which forms it into tubular form with overlapping or fin-type edges. The edges are then caused to pass along an anvil and the horn of an ultrasonic sealing unit is positioned adjacent the edges for effecting ultrasonic sealing of the edges, the edges of the film passing through a gap between the horn and the anvil. An adjustable guide wheel is provided for ensuring that the edges are guided into proper relationship for ultrasonic sealing. The apparatus includes an adjustable rigid connection between the forming unit and the ultrasonic sealing apparatus for establishing a proper relationship between the forming unit and the ultrasonic unit and for providing the necessary rigidity. In order to ensure that the ultrasonic unit is effectively energized only when the film is moving therethrough, a tachometer or other speed-sensitive device responsive to movement of the sheet film is provided.

Abstract: A container for food articles including a tray upon which the articles can be stacked, and opposed side members hingedly secured to the tray to retain the articles in the stacked disposition. The side members are moveable between an open position where the articles can readily be stacked or removed from the tray, and a closed or raised position where the sides are secured in place and the articles are restrained from lateral movement relative to the tray due to the inward shape of the side members. Cooperating means are provided in the lower portion of the inward portion of the side members and in the tray to hold the side members in the raised position. The side members can be formed such that in the closed position they are substantially open along the top to expose the top of the stacked articles, and along the ends or sides a small portion of the articles can be exposed to enable access for insertion of the articles into the container or facilitate their removal.

Abstract: An apparatus for uniformly, downwardly moving in a vessel a compact bed of solid particles in contact with a liquid. Within the vessel there is provided a rotatable lower disc which has a radially extending opening for the passage of solids therethrough. The lower disc carries a member adjacent the opening for directing solids through the opening during rotation of the lower disc. This member preferably extends above the lower disc. A system is provided to maintain the liquid within the vessel while the solid particles pass out of the bottom portion of the vessel. A rotatable upper disc having a radially extending opening may be present to distribute solids charged to the vessel onto the upper surface of the bed of solid particles.

Abstract: A mechanism that is suitable for incorporation in an apparatus for handling articles in a closely-spaced array to remove malformed pieces from those properly formed. The invention is especially useful in systems for treating dough pieces, particularly those used in preparing fried chip foods, to remove malformed pieces such as masa lumps. The mechanism can include a rotatable wheel having a plurality of radial blades extending from a central axis for selectively ejecting the malformed articles from a surface on which both the malformed and normally-shaped articles are interpositioned in the array and are conveyed past and below the outermost extremity of the blades. The ejected articles can be collected for recycling or disposal while the remaining acceptably-formed articles are retained for other treatment or use.

Abstract: Apparatus for forming thin pieces of dough material are disclosed. Dough, e.g. masa, used in preparing chip-type food products, can be formed into a sheet, the sheet cut into the desired shaped pieces and the pieces removed from the sheeting and cutting operations and delivered for further processing and frying prior to packaging. The dough is delivered in bulk to a nip between two rolls where it is formed into a sheet as the dough passes between the rolls. Downstream of the nip the sheet is removed from one roll and adheres to the second roll which is engaged by a cutter. The removal is insured by the application of gas pressure from within the first roll. The resulting cut pieces of dough are removed from the second roll by the application of gas pressure from within the roll, and the cut pieces are thereby delivered to a take-away conveyor for passage to further processing and frying operations.

Abstract: An apparatus suitable for determining the dry and submerged weights of a large volume of water-bearing food material on a more or less continuous basis. The determinations enable the calculation of the density of the food material and, therefore, its solids content.