Abstract: A fluid dispenser for use in consistently depositing relatively thick and lumpy materials onto receiving surfaces which employs a supply path to a plurality of pump/valve combinations and a feedback pressure line to assure an adequate pressure at the point of deposit. There are positive displacement pumps which operate continuously through the plurality of valves with an additional feedback path to assure constant flow of the material.

Abstract: The invention is a low fat spreadable composition such as a frosting for use alone or with any type of comestible baked goods including cakes, rolls, breads, biscuits, pastries and the like. The composition of the invention generally comprises a combination of hydrophilic starch, hydrophobic starch and hydrocolloids, as well as sweeteners, emulsifiers, shortening, and water. The composition of the invention has enhanced adhesion to and provides reduced dryness in baked food products.

Abstract: The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.

Abstract: An apparatus and method for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.

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. Further, by using the sauce of the present invention, processing times are reduced.

Abstract: A dough cutting and packing apparatus for cutting a sheet of dough into dough pieces and transferring the dough pieces to containers. A cutting unit is defined by a plurality of cutting plates having dough retaining openings. The sheet of dough is partially sheeted into the dough retaining openings by an initial compressor roll which is spaced from an upper surface of the cutting plates. A terminal compressor roll contacts the upper surface of the cutting plates, and acts to sheet a remaining portion of the dough sheet into the dough retaining openings to divide the dough sheet into a plurality of dough pieces retained in the openings. The initial compressor roll is driven at a peripheral rate of speed that exceeds an instantaneous liner rate of speed of the cutting unit. The terminal compressor roll is frictionally driven via contact with the cutting plates such that a peripheral rate of speed of the terminal compressor matches the linear rate of speed of the cutting unit.

Abstract: The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0.1%-24% polysaccharides by weight having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.

Abstract: The present invention provides a container suitable for pressurized non-flowable consumer goods such as refrigeratable bread doughs and the like. In a first embodiment, the container includes a removable lid, a shell having sidewalls, and a piston plate. The bottom of the container includes an access port therethrough to permit access to the piston plate, which may be urged upwardly to remove product from the container. In a second embodiment, the container includes a removable lid, a shell having sidewalls and a bottom, and a removable liner. The liner may include manually graspable flanges and a stirrup extending beneath the product. The product may be removed from the container by grasping the flanges of the liner and withdrawing the liner and the product through the open top of the shell.

Abstract: The present invention includes a can tester having a main body for holding a can, a mechanism for positioning and securing the can, a movable measuring portion and a mechanism for moving the movable measuring portion. The mechanism for moving the slidable measuring portion includes a first component and a second component substantially perpendicular to the first component. The present invention also includes a method for measuring a pressurization of retorted cans.

Abstract: The present invention includes a process for separating food particles of different specific gravities. The process includes providing a feedstock of the food particles, providing a feedstock of diatomaceous earth and water having a specific gravity effective for particles to float or sink; adding the slurry and separating the floating food particles from the sinking food particles; dewatering the food particles and collecting the water; extracting the diatomaceous earth from the slurry and re-using the diatomaceous earth in the process.

Abstract: In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake finisher is replaced with a disc mill, which yields surprisingly superior dry mix properties. In another embodiment of the invention having particular utility in dry mixes for brownies and the like, a dry, particulate pre-mix is formed by mixing the shortening with a selected portion of the dry ingredients of the dry mix. It is preferred that no more than approximately 25% of the total flour content of the dry mix be added in this pre-mix. This pre-mix is then mixed with the rest of the ingredients of the dry mix and this final dry mix may subjected to a finishing operation such as that of the first embodiment of the invention.

Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.

Abstract: A slicing guide marker for marking impressionable food products with an elongated cantilever arm rotatably attached to a support shaft. The cantilever arm having a marking roller adjacent one end and a counterweight slidably carried by the arm. The marking roller having a wheel with a plurality of teeth extending generally radially outwardly of the wheel for marking the food product.

Abstract: A packaging system is disclosed which includes a susceptor heating means having selective responsiveness to microwave radiation. The susceptor surface has a plurality of regions, where at least one region has an altered responsiveness to microwave radiation which is achieved by disruptions in the susceptor surface. A method for making regions of a susceptor selectively responsive to microwave heating by disrupting the continuity of the metallized film of the susceptor is also disclosed.

Abstract: A device for placing elongated objects transversely onto a conveyor is disclosed. A preferred device is adapted for moving ears of corn. The preferred device includes a vibratory trough feeder which arranges and moves the ears substantially end to end and into a plurality of lanes, a plurality of drop gates for dropping a group of ears onto a receiving conveyor below, an eccentric conveyor for moving the ears from the lanes into the drop gates, a mechanism for actuating the drop gates, and a receiving conveyor capable of traveling in a direction substantially perpendicular to the lanes, and located beneath the drop gates.

Abstract: An easy-open, spiral wound container for packaging refrigerated dough products includes a spirally wound fibrous core layer, forming an unbonded spiral butt joint. The container also includes an inner liner layer and an outer label layer, each having a seam. The outer label layer is weakened along the butt joint to facilitate opening of the container. An end closure member seals an end of the container.

Abstract: An easy-open, spiral wound container for packaging refrigerated dough products includes a spirally wound fibrous core layer, forming an unbonded spiral butt joint. The container also includes an inner liner layer and an outer label layer, each having a seam. The outer label layer is weakened along the butt joint to facilitate opening of the container. An end closure member seals an end of the container.