Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.

Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.

Abstract: A process is provided for improving the reliability of sterilization of canned viscous food products by ensuring the proper amount and rate of rotation of cans during heat processing. Improvement in controlling the lethality of microorganisms can be accomplished. The method involves intervallically monitoring the rotation of the canned food in the processing equipment and utilizing the obtained rotation information to correct processing conditions to ensure commercial sterility.

Abstract: A container for storage of refrigerated dough products under pressurized condition is provided. The container includes a tubular sidewall having a fracture region capable of directing fracture and end closure means for closing opposite ends of the tubular container. Refrigerated dough is contained within the container for shipping and storage.

Abstract: A microwave food package with a heater and method of manufacture are provided. The heater includes a substrate coated with a microwave lossy material having a thickness in the range of between about 0.001 cm and about 0.025 cm and an inverse penetration depth greater than about 0.01 cm.sup.-1. The layer of lossy material is preferably in liquid form when applied to the substrate and is non-liquid when used. The lossy material can have electric field loss properties alone or magnetic loss properties and combination thereof.

Abstract: A culinary mix is provided for baking in a microwave oven wherein the amount of leavening agent is controlled to control the symmetry of the baked layer.

Abstract: A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent product.

Abstract: An improved process for making dough crust in which docked dough pieces are cooked in multiple stages. Cooking can include an initial baking step in which the dough is essentially completely cooked and its interior structure substantially completely set, and a subsequent deep frying step which produces a crisp exterior and a desirable fried dough taste with substantially no change to the interior structure and only limited oil penetration. The multiple cooking steps can include a plurality of sequential baking steps in which the dough is baked at differing temperatures in each zone. The dough can be produced by a laminated process in which multiple layers of sheeted dough are layered one on top of the other with shortening therebetween, and cooked by a multiple zone oven having differing temperatures.

Abstract: A Multi-Purpose Conveyor System particularly designed for efficiently handling different types of dough products which conveyor system includes a plurality of coordinated and synchronized conveyor mechanisms, constructed and arranged to eliminate the necessity for manual handling of the dough during the cutting of the dough onto individual pieces, and assembling the desired number of pieces into a product carrier and delivering the product carrier to a transport conveyor system for final processing.

Abstract: A two-piece container for a layered frozen confection including top cover and bottom members with the cover having radial ribs specifically designed to provide marking indicia in the top surface of the confection after the cover is removed, said ribs also extending above the top cover surface to provide supporting ribs for a container stacked thereon; also a method of making a layered frozen confection and providing division indicia ribs on the top surface of the confection.