Abstract: Whole kernel corn is ground and sifted to separate a coarse particle fraction which is then heated with lime and water to a temperature of at least 71.degree. C. and below 100.degree. C., preferably about 99.degree. C. or less, for up to about 15 minutes. A fine particle fraction from the sifting step can be combined with the heat treated coarse fraction. The resulting heat treated mixture is then dried under a vacuum while continuously mixing for at least about 20 minutes to obtain a dried masa flour having a moisture content of about 7% to about 12% by weight. Thereafter, the dried masa flour can be ground while maintaining the temperature below the gelatinization temperature to reduce the particle size of the masa flour without further gelatinization.

Abstract: A method for producing a breakfast cereal from half products comprising the steps of: extruding pellet half products of a gelatinized, starch-containing material; drying the pellet half products to a moisture content of from about 9.5 to about 17.0 percent by weight under conditions which inhibit case hardening to form dried half products suitable for extended storage; rehydrating the dried half products to a moisture content of from about 18.0 to about 23.0 percent to form rehydrated half products; optionally treating the rehydrated half products with a moisture-absorbing compound to reduce the stickiness of the outer surface of the rehydrated half products; flaking the rehydrated half products into flakes; optionally circulating air about the flakes to reduce the moisture content of the flakes to from about 15.0 to about 18.0 percent; and toasting the flakes to a final moisture content of from about 2.0 to about 5.0 percent.

Abstract: An inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material, which is rich in protein capable, when interposed between the gluten particles, of interfering with and preventing the hydrogen bonding between protein molecules of the gluten which would otherwise cause the gluten particles to agglomerate. Soy flour is particularly effective as the agglomeration-inhibiting additive and can be introduced by pre-mixing with the gluten. The invention is particularly useful in inhibiting agglomeration of vital wheat gluten in the production of yeast-leavened baked goods.

Abstract: Apparatus for continuous, high speed production of foundry mould parts by pressing them from a continuous bed of foundry sand mix which is based on a curable binder, pressing of the part being carried out at a time when the mix has adequate plastic flowability for pressure moulding and adequate potential curability to assure a strong, rigid cured product. Advantageous embodiments include curing means operating in conjunction with the pressing means.