Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: 25-55 wt. % water; 4-50 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 1-20 wt. % of polysaccharides; 0-30 wt. % of other edible ingredients; wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water. The O/W emulsions are capable of forming foamed emulsions with high firmness and excellent shape retaining properties.

Abstract: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

Abstract: A mixing chamber for mixing a variety of dry ingredients with a liquid is disclosed. The mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter, or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry ingredients, can also be varied.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: A method for preparing a farinaceous mixture is provided by mixing the following ingredients: (a) 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; (b) 0.01-10 parts by weight of fat particles in the form of powder, said fat particles containing at least 65 wt. % of triglycerides; (c) at least 30 parts by weight of one or more aqueous ingredients to provide 10-50% water by weight of the farinaceous mixture; and (d) 0-100 parts by weight of one or more other ingredients; wherein at least 50 vol. % of the fat particles has a diameter in the range of 1-50 ?m. Bakery ingredient mixes and uncooked farinaceous products containing the aforementioned fat particles are also disclosed.

Abstract: A fitment assembly is operable to dispense confectionary from a container and to operably support a decorating nozzle through which the dispensed confectionary is discharged. The fitment assembly includes a fitment body and a coupler. The coupler includes a coupler ring presenting a ring opening, with the fitment body extending into the ring opening. The coupler further includes a coupler cap covering the fitment opening and removably attached to the coupler ring along a line of weakness. The coupler cap is separable from the coupler ring along the line of weakness to expose the fitment opening.

Abstract: A system for synchronizing instruments in a drill pipe to detect formation characteristics comprises at least one first transmitter for transmitting a first signal, at least one first receiver for receiving a second signal having information based on the first signal, at least one acoustic transmitter for transmitting an acoustic signal, and at least one acoustic sensor electrically connected to one of the at least one first transmitter and the at least one first receiver, the at least one acoustic sensor for sensing the acoustic signal for synchronizing the at least one first transmitter and the at least one first receiver.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: One variation of the method for submitting a food order remotely includes: generating a graphical icon representative of a food item and a customization option for the food item selected by a customer; associating the icon with a payment option; associating the icon with a store location to fulfill the food item; displaying the icon on a display of a mobile computing device; and, in response to receiving a selection of the icon, submitting a food order including the food item, the customization option, and the payment option to the store location.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: One variation of the method for submitting a food order remotely includes: generating a graphical icon representative of a food item and a customization option for the food item selected by a customer; associating the icon with a payment option; associating the icon with a store location to fulfill the food item; displaying the icon on a display of a mobile computing device; and, in response to receiving a selection of the icon, submitting a food order including the food item, the customization option, and the payment option to the store location.

Abstract: An apparatus and method for automatically removing dough pieces from overhead dough proffer, weighing the dough pieces and reinserting them back in to the process stream. The weight information is analyzed to determine whether it represents the weight of pieces or the empty scale weight, and may be used to provide a signal proportional to the weight of a dough portion, or group of dough potions in order to automatically adjust the rate at which dough is fed to the dividing mechanism, thereby increasing or decreasing the dough piece weights to maintain the desired amount of dough per piece.

Abstract: A method is used for enabling fresh products related information to be sent to potential customers, where fresh products become available at one or more locations at different times during the day. The method comprises receiving at a server from said locations information regarding freshness of the fresh products that are or will become available at said locations; and presenting the information and said locations on a webpage by means of a server. A storage may be used to store information regarding one or more locations where fresh products are or will become available, and regarding freshness of the fresh products at the locations. A processor may be used to present the webpage that displays the stored information. Fresh products may include cookies, fresh produce and flowers.

Abstract: Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core is at least partially surrounded with a coating on the basis of finely ground cookies, and a fat phase, wherein at most 10% wt of the particles of the ground cookies have a particle size which is greater than 100 ?m, the fat phase has a solid fat content (SFC) at 20° C. of at least 30 weight % and a solid fat content at 35° C. of at most 15 weight %.

Abstract: A method for enabling redeemable gift messages to be ordered and sent comprises presenting a webpage for customer orders by means of a server. After receiving a response from a customer that a redeemable gift message has been selected, the server presents information on a webpage to the customer to enable the customer to order a redeemable gift message. After receiving a redeemable gift message order from the customer, the server sends a redeemable gift message or an invitation to accept or reject the message to a recipient designated by the customer. A system for implementing the above method comprises a storage that stores at least one order form; and a processor that presents a webpage for customer orders, the at least one order form from the storage, and sends a redeemable gift message or an invitation to accept or reject the message to a recipient designated by a customer according to information on the customer order form. The gift may be a cookie or cookies.