Abstract: A coating for simulating the taste of toasted, baked, and leavened food products such as bread or the like, and the method of preparing such a coating. The coating is applied to an untoasted, baked and leavened food product, particularly on the outer surface thereof in order to simulate toasting. The coating in addition to providing a simulated taste of a toasted product, further provides a sealant to resist or retard the penetration of moisture, grease, or condiments into the interior portions. The coating contains roasted ground wheat, and preferably includes a quantity of roasted ground wheat which, in the whole grain form, has been soaked in an aqueous solution of a food grade acid selected from the group consisting of phosphoric, adipic, hydrochloric, citric and malic acids and mixtures thereof. The soaked grain is roasted at temperatures of between about 150.degree. F.-510.degree. F. for a period sufficient to reduce the moisture content to 4% or less.

Abstract: A system for confinement and removal of air-borne dust emitted during discharge delivery of particulate solids from an elevated supply source and through an enclosed descending column. The enclosed column has a delivery spout at the discharge end, the spout including a generally enclosed shroud with an open bottom wall defining the discharge opening. An arcuate lead-in flow diverter plate is coupled to the underside of the descending enclosed column and curves generally inwardly of the column. An abutment plate is disposed forwardly of the flow diverter plate at the opposed end of the discharge opening and is positioned along the normal flow path of particulate solids passing from the lead-in flow diverter plate so as to define a dynamic seal with the particulate solids moving across the discharge opening. A dust collecting duct is coupled through the spout shroud above the discharge opening so as to receive and remove a flow of dust laden air from the discharge spout to a solid-air separator means.

Abstract: A method for preparing edible food flavoring pellets for incorporation in dry baking mixes or the like wherein the edible flavoring pellets have a substantial protein content and a reasonably high moisture content. The method includes the preparation of a homogeneous mixture of the selected formulation, forming integral pellets of the mixture, with the pellets thereafter being immersed in heated vegetable oil, preferably peanut oil for a predetermined immersion time. The thus treated material may thereafter be coated with a desirable coating formulation to provide the finished product.

Abstract: A high protein pasta formulation consisting of a blend of from about 84% up to about 95% of the semolina fraction of durum wheat, with the balance of from 5% to 16% being essentially a mixture of undenatured whey solids containing about 50% whey protein.