Abstract: Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention contain 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention contain 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally contain 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a dispersing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified corn starch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, e.g. tapioca dextrin, and a high amylose starch. The composition is dispersed in an aqueous medium having from about 20 to 80 weight percent of the composition for application to a food prior to fat frying.

Abstract: An oven (1) for baking foods having a baking cabinet (2), at least one door (3), a plurality of burners (4), a plurality of annular heat exchange tubes (6) for receiving in an annulus (7) at an intake end (8) combustion gases (5) from the burners (4), a flue (9) for conducting the combustion gases (5) out of the oven (1), and a blower device (11) for recirculating air from within the baking cabinet (2), over the heat exchange tubes (6) and back into the baking cabinet (2). In the improvement, a first bracket (20) is removably attached to the oven (1), a second bracket (21) is attached to the oven (1) and spaced a distance from the first bracket (20). A plurality of annular heat exchange tubes (6) are disposed between the brackets (20, 21) with the intake end (8) of each tube attached to the second bracket (21) and the discharge end (10) of each heat exchange tube (6) attached to the first bracket (20) so as to form a removable rack (25) of the heat exchange tubes (6).

Abstract: An extruder for producing a food piece in a shape of a natural food piece. The extruder has a pressure vessel for containing a mash, a manifold communicating with the pressure vessel, and at least one die and cutter assembly communicating with the manifold. The die and cutter assembly has an extrusion member with an extrusion wall, a closed extrusion end, an opened feed end attachable to the manifold, at least one extrusion die formed in the extrusion wall, and a tubular cutter member which is reciprocably slidable on the extrusion wall. An opened cutter end has at least one cutting surface. The improvement is where the extrusion die has a shape generally configured to a cross-sectional shape of the food piece and configured to provide a substantially constant transverse flow rate of the mash through the die at substantially all portions of the die. The cutter member is reciprocated at speeds sufficient that a pressure of the mash in the extrusion member is not substantially changed during a reciprocation.

Abstract: A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at least about 50% of a starch and from about 0.1% to 5% of an at least partially water-soluble, edible calcium compound. A water-containing batter is gelled and adhered to the predust and has, on a solids basis, at least about 20% dextrin, about 0.1% to 8% of a pectate, and about 0.05% to 5% of a water-soluble thickener.

Abstract: A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.