Abstract: A merchandiser and method for displaying and warming previously baked dough products, such as cookies, under controlled drying conditions, including an enclosure having one or more wall members that define an interior space, with at least a portion of one of the wall members being transparent, an aperture for access into the interior space, at least one support surface for supporting one or more previously baked dough products that contain a predetermined average moisture level therein, and at least one mounting structure associated with the enclosure for mounting and positioning each support surface at a user accessible location in the interior space of the enclosure, and a heat source for providing heated air in the enclosure wherein the support surface contacts at least a portion of the previously baked products so that those portions are shielded from direct contact with the heated air such that the drying of moisture in the baked products is controlled to maintain the organoleptic and/or texture properti

Abstract: The present invention relates to a mixing device particularly adapted for mixing and delivering a mixture of food product containing large particulates from dehydrated material and a diluent. This device includes a mixing chamber including a propeller, at least one inlet for the dehydrated and diluent to enter the mixing chamber, and an outlet for the mixture to exit the mixing chamber. The propeller is arranged about a rotation axis to provide centrifugal forces upon rotating to create a pumping action in the mixing chamber. Also, the propeller describes a limit plane of rotation demarcating a centrifugal part and a suction part. The outlet has a cross section with an axial dimension of at least 12.5 mm and is positioned in the mixing chamber relative to the propeller so that at least 50% of the outlet surface area is located in the centrifugal part of the chamber.

Abstract: An isotonic drink that is especially designed for children between the ages of 6 and 12 years. The drink contains water, carbohydrates including fruit juice, a calcium source and vitamin C. The drink has an osmolality of about 300 to about 380 mOsm/kg and a pH of between about 3 and about 4.5. The drink improves hydration compliance when consumed by children.

Abstract: The present invention relates to a device for the extraction of a substance for the preparation of a beverage. This device includes a fixed first component, and a second component moveable relative to the first along an axis of rotation arranged at the rear of the two components. The front of each component forms a housing for the substance to be extracted, and the device includes a member that is integral with the fixed and moveable parts for closing and opening the components. The device also includes a control and a valve associated with the control, with these components placed on the upper part of the moveable second component in such a way that the control and valve are near the housing wherein the substance is to be extracted.

Abstract: A method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines, or combinations thereof and the portions are separated from the sheet by breaking then along the grooves, or score lines. The grooves or score lines may be intersecting or non-intersecting and substantially straight to define polygonal shaped portions, or at least partially arcuate to define the shape of an object having non-linear features, such as a cartoon character.

Abstract: A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to a food to supplement the nutritional value of the food, but without substantially altering the taste of the food. The energetic amount of protein is between about 20% and 30%, the energetic amount of oil is between about 40% and 50%, and the energetic amount of carbohydrate is between about 25% and 35%. The carbohydrate source can be maltodextrin, the fat or oil source can be canola oil and/or milk fat, and the protein source can be whey protein, casein, a casein salt, or a mixture thereof. The mixture is prepared by admixing the ingredients with water, heating and homogenizing the mixture, and spray drying the mixture into a powder. An emulsifier can be added to the composition.

Abstract: A novel, nutritious confectionery product with a taste, texture and color that is particularly appealing to children is disclosed. The food product includes non-cereal vegetable solids and solid fat characterized in that the non-cereal vegetable solids are present in the form of particles in an amount of at least about 15% by weight of the total weight of the confectionery product. These particles are surrounded by the fat. The non-cereal vegetable solids are added and mixed into a continuous phase of fat to provide a shaped fat-based product upon setting.

Abstract: A coffee machine of the “espresso” type that includes a water tank, a pump, a heater unit and passages for feeding hot water and steam to a percolation nozzle. The machine includes an integrated steam delivery device having a steam inlet connected to a steam feed passage and a steam outlet. The steam delivery passages include a cylindrical body equipped with an aperture connected to the steam inlet and a cylindrical piece which can move within the body to open or close the steam circuit depending on its position in the body. A control member actuated by a control or trigger finger enables the steam outlet to be brought into contact with the aperture in the closure of a receptacle.

Abstract: A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that are harder, more crunchy, and having a more coarse and gritty texture than a conventional sugar wafer. After the sugar wafer batter is baked, the resulting sugar wafers can be further processed for an extended period of time but still retain their characteristic and desirable crispiness when cooled. The sugar wafers can be used in a variety of confectionery products.

Abstract: A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating.

Abstract: A powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages is described. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurised to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.

Abstract: A merchandiser and method for displaying and warming previously baked dough products, such as cookies, under controlled drying conditions, including an enclosure having one or more wall members that define an interior space, with at least a portion of one of the wall members being transparent, an aperture for access into the interior space, at least one support surface for supporting one or more previously baked dough products that contain a predetermined average moisture level therein, and at least one mounting structure associated with the enclosure for mounting and positioning each support surface at a user accessible location in the interior space of the enclosure, and a heat source for providing heated air in the enclosure wherein the support surface contacts at least a portion of the previously baked products so that those portions are shielded from direct contact with the heated air such that the drying of moisture in the baked products is controlled to maintain the organoleptic and/or texture properti

Abstract: Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the advantage of avoiding or of reducing the presence of free calcium ions in the solution which are capable of destabilizing the casein micelle. The process includes the dissolution of the whey product in an aqueous medium, mixing with fresh milk, ensuring heat stability for the product in spite of the presence, in a substantial quantity, of whey proteins, then concentrating the mixture by evaporation, leading to a product whose taste is similar to that of fresh milk.

Abstract: Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a moisture content between 1.2% and 8%. The ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. an so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at a temperature in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product, and then the reaction product is dried at a temperature of from 60° C. to 80° C., which may be performed without vacuum conditions.

Abstract: The present invention relates to a device for extracting a substance for the preparation of a drink. This device includes a first, fixed piece and a second piece that is movable relative to the first about an axis of rotation lying at the rear of the two pieces, with the front of each piece providing a cavity for the substance to be extracted. The device also includes a system for closing and opening the two pieces. This system possesses a two-armed closing lever and two traction rods. The two arms of the closing lever are arranged to rotate about a first pivot on each side of the second piece. The traction rods are arranged to rotate about a second pivot on each side of the first piece. The ends of the two arms of the closing lever and the traction rods are fixed by means of a third, movable pivot so as to interact mutually in order to cause the closing and opening of the device.

Abstract: The invention relates to a mixing device with an input container that is configured for receiving a product that includes a fluid component and a second component. A whipper with a conical whipper surface has an axis is configured for aerating and frothing the product. The whipper surface extends between first and second end portions, with the first end portion having a smaller diameter than the second end portion. The whipper surface is preferably oriented at a surface angle to the axis of about between 5° and 65°. A motor is in driving association with the whipper for rotating the whipper about the axis at a speed sufficient for aerating and frothing the product. A product exit conduit is disposed downstream of the whipper and is configured for dispensing the product of the fluid and second components.

Abstract: The invention relates to a device for cleanly and conveniently refilling a flowable substance in a dispensing device which comprises a container assembly of a container containing a flowable substance; a container holding assembly attached to the container which includes an opening mechanism for securing the opening of the container when the container holding assembly is held in a stable delivery position on a reservoir. An unlatching mechanism is also provided to release the container holding assembly from the reservoir in a convenient way. The invention also relates to the combination of such a container assembly and a reservoir assembly which is especially adapted for securely receiving the container assembly.

Abstract: An improved product holding and dispensing a container for housing and dispensing products is provided. The container having a moveable product frame, wherein a consumer is enabled to move the frame, as product units are removed, to maintain the product in its packaged order. The container comprises: a base having a front wall, a back wall and side walls a moveable frame adapted to support the products inside the base. The frame includes a back wall and a member, wherein an area of the member extends through the base to allow the member to be grasped and pulled to cause the back wall of the frame to move away from the back wall of the base.

Abstract: Percolating device, for example intended to equip a coffee machine, comprising a percolating chamber mounted in such a way that it can carry out a displacement in the vertical direction when a control handle is operated. A cap receiving a capsule of product to be infused is also displaced, when the handle is operated, towards the inside of the percolating chamber. A percolating head sliding freely inside the percolating chamber can occupy different relative positions inside the percolating chamber according to the size of the capsule loaded into the cap. A stop device makes it possible to lock the percolating head in a definite position in order to inject steam and/or water through the percolating head.

Abstract: Canned pet food products as well as methods of manufacturing or producing same are provided. The pet food comprises a base layer including solid food pieces in a gravy that has a conical recess formed in its upper surface. An upper layer comprising substantially solid foodstuff that can support the base layer when the food product is inverted fills the conical recess.