Abstract: Organic vapors emitted from a fryer containing a fatty substance heated to its vaporization temperature are condensed from a stream of exhaust air by a venturi-type scrubber. The scrubber condenses organic vapors into a liquid bath from which floatable by-products are removed and subjected to a further separation or clarification process. Air containing organic vapors is initially collected by a hood structure which defines a substantially confined emissions region above the fatty substance. In a preferred embodiment, the hood structure is configured to restrict the flow of ambient air into the emissions region, preferably causing air to enter the emissions region at a velocity of at least approximately 100 feet per minute.

Abstract: An improved process for producing baked products such as breads and rolls is provided which gives the products an extremely long shelf life and essential batch-to-batch uniformity. Moreover, the process is susceptible to a high degree of automation, thereby lowering costs. Broadly speaking, the process of the invention is an improvement over conventional sponge methods and involves initially setting the sponge fraction at a temperature of about 72.degree.-80.degree. F. and a pH of 5.2-5.6; the sponge is fermented for a period of about 11/2-21/2 hours in order to elevate the temperature and reduce the pH of the sponge. The sponge is then cooled to eliminate yeast activity, and is mixed with dough fraction components to yield a final dough. The final mixed dough is quiescently held and proofed in an intermediate proofer for 6-8 minutes. Final processing involves molding, baking, cooling and packaging. The process is also characterized by a complete absence of synthetic yeast foods in the sponge fraction.

Abstract: A package for a loaf of bread comprising a flexible, conventional plastic bag which encloses a loaf of bread and a U-shaped support member of cardboard material within the bag and embracing the loaf of bread. The support member presents a base wall which normally underlies the bottom of the loaf and a pair of opposed end flaps attached to the base wall and extending normally vertically therefrom whereby the support member is generally U-shaped in configuration to embrace the loaf of bread therewithin. The end flaps are each adjacent a corresponding end of the plastic bag and it is desirable that one end of the bag be of a transparent material whereby the outer surface of the end flap of the support member adjacent the transparent end of the bag may be viewed through said transparent end and any indicia which might be placed on the outer surface of said end flap be read through the end of the bag.