Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.

Abstract: An apparatus for holding a pastry bag comprises a caddy and an ice-bath container that removably receives the caddy. The caddy includes a tapered receptacle and a flange arranged externally about the tapered receptacle. The container includes a first wall having a generally planar external surface, a second wall adjacent the first wall, the second wall having a generally planar external surface, and a third wall adjacent the second wall. The third wall includes an external surface engaged by the flange and an opening configured to allow insertion of the tapered receptacle into the interior of the container. The flange and/or the external surface of the third wall are configured so that the tapered receptacle is inclined relative to a support surface (e.g. a tabletop) whether the container is placed on its bottom (the first wall) or on its side (the second wall).

Abstract: An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives selected from the group consisting of preservatives, protein, salt, flavoring, coloring agent, sweetener, stabilizer and thickener.

Abstract: Provided are methods for preparing edible aquatic animals for storage by placing a living aquatic animal into a medium containing trehalose, allowing the live animal to remain in the trehalose solution for a period of time, and removing and processing the animal for storage and/or use for human consumption. The medium may contain a sugar alcohol, such as maltitol. Also, the living aquatic animal may be placed in a medium containing an acid, such as citric acid.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: A dispenser for dispensing serving portions of topping onto beverages and desserts comprises a first compartment portion and a second compartment portion hingedly connected to the first compartment portion. One of the compartment portions includes a backing surface and a bag holding member operable to releasably attach a product bag to the compartment portion adjacent the backing surface. The other compartment portion includes a squeeze member, for example a cylindrical roller, mounted for travel in upward and downward directions. The squeeze member is arranged to contact the product bag when the second compartment portion is closed relative to the first compartment portion. The dispenser also comprises an actuating lever mechanically connected to the squeeze member, for example by a one-way advancing mechanism, wherein the actuating lever is operable by a user to advance the squeeze member in the downward direction to dispense product. The dispenser facilitates cleaning and product replacement.

Abstract: An improved method for storing platelets and compositions that contain stored platelets for use in transfusions. The method entails obtaining a platelet concentrate from blood obtained from an individual and holding the platelet concentrate at refrigerated temperatures under an atmosphere having a pressure of from 3.5 to 5 bars comprising more than 65% xenon and for at least one week. Also provided is a refrigerated composition that contains a platelet concentrate, wherein the platelet concentrate contains xenon, and wherein the platelet concentrate has been isolated from an individual for at least seven days.

Abstract: Packaging for heatable food portions comprises an ovenable tray including a plurality of serving containers connected by a detachable support matrix. In one embodiment, the support matrix is attached to the serving containers by hot melt glue which melts during baking or heating to automatically release the support matrix from the serving containers. Pre-filled trays are shipped with display covers fitted to the serving containers, such that the covers may be placed on the individual serving containers after the food portions are baked and the serving containers are separated from the support matrix to provide individually packaged, freshly baked food portions for display.

Abstract: The present invention provides a preformed dollop that is inserted into a dollop receptacle and a method for using and manufacturing the preformed dollop in the dollop receptacle.

Abstract: The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also directed to a high solids content pourable dessert base product and method for manufacturing the product having at least 45-75% of total solids content.

Abstract: The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides; sweetener/bulking agents and water. The whippable liquid product is free of fat-based emulsifiers. The product is stable through processing and freeze/thaw and when whipped the resulting product can be used as icing, topping and filling in a dessert. The prewhipped product further comprises non-hydrogenated fat based emulsifiers but is free of other fat based emulsifiers. This product can be stored frozen and when thawed, can be directly applied as icing, topping and filling.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: A dispensing device having a housing capable of receiving a pre-packaged charge of pre-whipped topping or icing. The housing has an inner wall with a slot formed therein for receiving a rod. The rod engages with a pawl mechanism to move a piston in the axial direction to force the pre-whipped topping or icing through the outlet in its packaging. The pawl engages with the rod when it moves in a first direction and the pawl disengages with the rod when it is moved in a second direction opposite the first direction.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A method and process for at least partially forming a medical device that is at least partially formed of a metal alloy which improves the physical properties of the medical device.

Abstract: Packaging for heatable food portions comprises an ovenable tray including a plurality of serving containers connected by a detachable support matrix. In one embodiment, the support matrix is attached to the serving containers by hot melt glue which melts during baking or heating to automatically release the support matrix from the serving containers. Pre-filled trays are shipped with display covers fitted to the serving containers, such that the covers may be placed on the individual serving containers after the food portions are baked and the serving containers are separated from the support matrix to provide individually packaged, freshly baked food portions for display.

Abstract: Packaging for heatable food portions comprises an ovenable tray including a plurality of serving containers connected by a detachable support matrix. In one embodiment, the support matrix is attached to the serving containers by hot melt glue which melts during baking or heating to automatically release the support matrix from the serving containers. Pre-filled trays are shipped with display covers fitted to the serving containers, such that the covers may be placed on the individual serving containers after the food portions are baked and the serving containers are separated from the support matrix to provide individually packaged, freshly baked food portions for display.

Abstract: A dispensing device having a housing capable of receiving a pre-packaged charge of pre-whipped topping or icing. The housing has an inner wall with a slot formed therein for receiving a rack that is capable of rotational and translational motion within the slot. The rack has a set of gear teeth that engage with a catch on a plunger. The piston moves in the axial direction to force the pre-whipped topping or icing through the outlet in its packaging. The catch on the piston is locked in one direction and pivots in the opposite direction such that the rack engages with the piston when it moves in a first direction and the rack disengages with the piston when it is moved in a second direction opposite the first direction.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally an acid component. This product can be stored frozen or at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.