Abstract: A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.

Abstract: A dough guide is used to precisely control thickness of an expanding dough extrudate. The extrudate is forced through at least two vertical slots in an extrusion head, at relatively high pressure and at a temperature at least equal to the boiling temperature of water.The dough guide has three plates. A middle plate is fixed between the slots. Two movable plates are disposed on opposite sides of each slot from the middle plate. A threaded rod is used to selectively adjust the location of each of the movable plates. In alternative embodiments, any number of slots are used, each having two guides adjacent it. Any or all of the guides may be made selectively movable. A product called "crisp bread" may be made thereby.

Abstract: Dough pieces for a baked product having an inner portion enveloped by a dissimilar outer portion are disclosed which are formed by continuously extruding two dissimilar materials to form an extrudate rope having a core of one material and an outer tube of the other material, depositing the extrudate rope on a continuously moving conveyor, and dividing the extrudate rope upon the conveyor by displacing the core material away from spaced transverse zones, sealing the outer tube to itself along the zones and severing the sealed tube.

Abstract: Dough pieces are produced in high volume by a plurality of dual extruders spaced across a conveyor and each having a pair of extrusion nozzles aligned in the direction of conveyor travel. A cut-off mechanism severs the dough extrusions to deposit dough pieces on the conveyor. The speed of the conveyor is related to the speed of the cut-off mechanism so that the dough pieces produced by each extruder form a single uniformly spaced line. The extruders are fed from a common supply through individual inlets and means are provided to balance the flow through the nozzles.

Abstract: Process for treating relatively light-colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves steaming domestic dates at a temperature of at least 175.degree. F. and for a period of time which is sufficient to darken the domestic dates throughout to substantially the same darkness as that of imparted dates. The steamed domestic dates are then dried to provide shelf-stable, treated dates. At no time before or during the process is a liquefied composition containing water and an effective amount of at least one saccharide sugar sweetening agent applied to or contacted with the domestic dates. The size and shape of the shelf-stable, treated dates are substantially the same as the size and shape of the starting domestic dates. Domestic dates are generally of the sucrose-type dates, whereas the imported dates are generally of the inverted-sugar type dates.

Abstract: Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions.

Abstract: A sugar-free instant-type pudding and a hydratable dry mix for preparation thereof, the essential ingredients of which are a pregelatinized thickening starch, a non-sugar bulking/dispersing agent, phosphate gelling agents, a non-sugar sweetening agent and small but effective amounts of both carrageenan and an alginate to provide a texture and setting properties in the pudding which closely approximate those of sugar-containing instant puddings and, in turn, traditional cooked-starch puddings.

Abstract: A nut flavor concentrate is prepared by extraction of nut meat (whole peanut, peanut meal, partially defatted peanuts, etc.) with an aqueous glycerol solution followed by removal of water from the extract. The concentrate so prepared is free from certain components normally present in the nut meat which have a deleterious effect on flavor. The concentrate is employed to impart nut flavor to nuts, candies and the like.

Abstract: A machine for continuously depositing a sorbitol-sweetened hard candy confection which allows the manufacture of such hard candies in a continuous commercial high volume operation. The machine deposits the hard crystalline candies from an aqueous sorbitol solution having a crystalline seeding material therein, such that the sorbitol solution must be maintained in the depositing machine within a relatively narrow temperature range to prevent rapid thickening of the solution at too low temperatures and destruction of the crystalline seeding materials at too high temperatures. The machine includes a heated hopper for the aqueous sorbitol solution and a heated depositing base, through which the aqueous sorbitol solution is deposited through an array of nozzles into candy molds positioned therebeneath. The depositing base is fabricated with heating medium passageways therein, through which a heating medium is circulated.

Abstract: Process of preparing a dry, instant, wheat farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina is impregnated with a sufficient amount of water to saturate the farina. The wetted farina is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate material is flaked to form a dry product in flake form. The flaked material is dried. The dried, flaked material is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.