Abstract: A preferred form of a packing apparatus of the present invention for loading a dough product into a container opening includes a frame and a loading member joined to the frame. The loading has a first opening for receiving the dough product to be packed, and a second opening through which the dough product exists off the loading member and into the container. An inner surface joins the first opening to the second opening. The inner surface has an extending tang disposed at the second opening. The extending tang is insertable within the container opening. A support member supports the container proximate the second opening for insertion of the dough product into the container.

Abstract: A dough cutting and packing apparatus capable of processing and packaging dough products of differing dimensions includes a plurality of cutting plates supported adjacent one another to form an endless cutting unit. A container positioning mechanism positions a plurality of containers relative to the openings to receive the dough pieces after they are removed by the reciprocating packing mechanism. A servo motor drive actuation of both the cutter bar indexing drive system and the container advancement system allows for accurate positioning by reprogramming the servo drive for a particular product dimension rather than mechanically changing over to alternate equipment. A self-contained container advancement module can be removed and replaced with another container module suitable for delivering containers of different dimensions.

Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: A conveyor moves a dough sheet along a dough travel path. A filling applicator, located proximate the dough travel path, applies filling to the dough sheet. A cooler is located downstream of the filling applicator along the dough travel path. The cooler cools the filling applied to the dough sheet sufficiently to increase viscosity of the filling prior to the dough sheet being rolled to form a rolled dough product.

Abstract: Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the mount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so.

Abstract: Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Abstract: The present invention is a tamper evident container sealing system for sealing a cap to a container. The system includes a shrink band, shrinkable at a shrink temperature, positioned about the cap and container circumferentially, a colorant bonded to the shrink band and an adhesive bonded to the colorant. The adhesive is thermally activatable at the shrink temperature. The adhesive is in contact with the container.

Abstract: A dough extrusion die has a die set with an inner die and an outer die. The inner die is formed in a desired shape that represents an item of interest, such as an animal, toy, or other identifiable object, and the outer die has an opening surrounding the inner die. Dough is extruded through each of the dies simultaneously. The dough for the inner die has a different indicia, such as color or other visually identifiable characteristic from the dough extruded through the outer die. A sizing housing is positioned downstream from the dies and smoothly changes in cross sectional size in direction away from the dies to permit the dough to flow such that streamlines remain parallel as the sizing housing changes in size, to accurately retain the center cross sectional shape of the extruded dough as formed by the inner die. Preferably, as disclosed, the sizing housing is cone shaped to reduce the extruded dough cross sectional area.

Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: The present invention relates to a method and device for baking slices of cake, bread or other bakery products to produce a product that has the appearance of a sliced piece of cake or bread. The device includes a baking container with dimensions corresponding to a cake or bread slice. The device also includes a paper liner positionable in the baking container for receiving bread or cake batter.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: A dough web feeding device is provided which includes a first conveyor, a drive means or motor for that conveyor, a reciprocating shuttle, and a separate drive means or servo motor for the reciprocating shuttle. The speed, amount of rotation, and acceleration/deceleration profile for the drive means of the reciprocating shuttle can be precisely controlled to facilitate adjustable dough lapping.

Abstract: The present invention includes a device and a method for testing a can for leakage with the device including a main body, a mechanism for sealing against an internal surface of the can to effect a sealed chamber within the can, a mechanism for placing the mechanism for sealing in a sealing relationship with the internal surface of the can to effect the sealed chamber, and a mechanism for effecting an increase of pressure in the sealed chamber for determining leakage from the sealed chamber.

Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.

Abstract: A method of proofing packaged dough comprising providing a case have aligned orifices in the top and bottom walls and placing plural packages containing substantially unproofed, unbaked dough in the case in abutting fashion. The case is placed in a heating chamber to uniformly heat all the packages and then it is cooled to refrigeration temperature.

Abstract: A food container includes a recessed film membrane which seals the container. The recessed film membrane is applied with an apparatus which includes a container holder and a film membrane applicator. The film membrane applicator applies the film membrane to the container and seals the film membrane to the container. The applicator includes a sealing head which places the film membrane into the container. The sealing head seals an edge of the film membrane to an inner wall of the container using heat. The film membrane is moved through the applicator and cut. The sealing head includes two lips to provide a double seal between the film membrane and the inner wall of the container.

Abstract: A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.

Abstract: A susceptor according to the present invention includes a substrate having physical properties so that melting and size deformation of the substrate occur in response to microwave absorption by the susceptor. A metalized layer is coupled to the substrate, and supporting means is provided for supporting the substrate and the metalized layer.

Abstract: The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a molecular weight effective for preventing weeping of the material when in contact with a water-bearing matrix.