Abstract: A dough can capable of venting internal gasses during proofing until the dough expands to fill the volume of the container is disclosed. The container of the present invention includes a cylindrical body, at least one end cap, a second end and means for allowing venting of internal gasses during proofing. A preferred means includes providing at least one notch in the wall of the container proximate the end cap. A method of proofing dough is also disclosed.

Abstract: A device for loading dough into cylindrical containers is disclosed. A first conveyor is provided which delivers a plurality of cylindrical containers to a receiving surface which is declining with respect to the horizontal. The containers are oriented such that a central cylindrical axis of each container is substantially parallel to the container receiving surface as the containers approach the container receiving surface. A second conveyor then delivers a cylindrical object to the receiving surface in a direction that is substantially perpendicular to path of the containers in the first conveyor as the objects approach the container receiving surf ace. The second conveyor aligns the cylindrical objects and causes the objects to be inserted into the cylindrical container. Means for positioning the container on the container receiving surface and for releasing the cylindrical containers after filling is also provided. A method of inserting cylindrical objects into cylindrical containers is also disclosed.

Abstract: A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75.degree. F. is disclosed which comprises combining flour, water, ice, and fat to form a dough; mixing said dough to develop the gluten; adding sugar and leavener to said developed dough wherein said sugar is chosen to maintain the temperature of said dough at or below 70 degrees Fahrenheit or thereabout; and mixing said dough with said sugar and said leavener to evenly distribute said sugar and said leavener throughout said dough.

Abstract: An oxygen scavenging composition for use with foods, cosmetics, and pharmaceuticals comprising a combination of a metal that can exist in two redox states at ambient conditions, and a radical oxygen scavenger. The oxygen scavenging system is also effective in inhibiting the growth of yeasts, molds, and most aerobic bacteria.

Abstract: A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture of ungelatinized amylose and calcium, blanching the coated comestible, dehydrating the blanched comestible to achieve about a 5% to a 30% total weight loss, and then parfrying the dehydrated comestible at about 270.degree. F. to about 340.degree. F. for up to about 3 minutes. The parfried comestible may then be frozen and then finish fried or alternatively may immediately be finish-fried. The resulting comestible has an appetizing flavor, texture and has up to a 40% reduced fat content as compared to conventionally prepared deep fried goods.

Abstract: A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.

Abstract: A tamper evident container in which the container bottom has an outwardly extending lip at the top and the lid has a downwardly extending shirt which includes a tear-strip. The tear-strip has a locking ring which is hinged to the tear-strip so that it may stably occupy either of two positions. The first position being downward and the second position being upward to engage the lip when the lid is first used. The pushing of the lid downwardly moves the ring from the first to the second position to prevent removal of the lid without use of the tear-strip.

Abstract: A method of reducing slumping in pie dough crust and the product resulting from that method. The method comprises dusting pie dough with rice flour either before or after sheeting the dough.

Abstract: An oxygen scavenging composition for use with foods, cosmetics, and pharmaceuticals comprising a combination of a metal that can exist in two redox states at ambient conditions, and a radical oxygen scavenger. The oxygen scavenging system is also effective in inhibiting the growth of yeasts, molds, and most aerobic bacteria.

Abstract: A low-fat dry mix, ready-to-use batter and baked composition are disclosed which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic material, non-fat milk solid or substitute, emulsifier, modified food starch, and a mixture of xanthan gum and guar or locust bean gum, preferably with lecithin and whey protein concentrate. The baked composition is moist, tender, crumbly with good mouthfeel but preferably contains, one-third fewer calories than a similar full-fatted composition.

Abstract: An apparatus 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 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: An apparatus is suitable for use in a microwave oven. An artificial dielectric is located adjacent or within a food product cooking stack in the microwave oven. A support media supports the artificial dielectric in the cooking stack at a desired distance from the oven shelf. The artificial dielectric has properties suitable so that the cooking stack can be positioned in the microwave oven to achieve desired cooking performance.

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 pressed against the cutting plates by a presser roll which divides the dough sheet into dough pieces that are retained within the dough retaining openings. A packing mechanism transfers the dough pieces from the cutting unit to the containers as the containers are moved relative to the packing mechanism by a plurality of flighted augers. The packing mechanism is driven by a microprocessor controlled servo motor. The servo motor moves the packing mechanism through a packing stroke and a return stroke with each stroke having an acceleration stage and a deceleration stage.

Abstract: A food depositing apparatus for depositing hash brown potato strands includes a plurality of depositing assemblies. Each of the depositing assemblies includes a plurality of outlets. A pump member coupled to the inlets of the depositing assemblies provides pressure to force a potato slurry through the outlets of the depositing assemblies. A plurality of rotary valve components are positioned adjacent the outlets of the depositing assemblies. Each rotary valve component includes a plurality of wiper blades which correspond to the outlets. Each wiper blade has a first state that permits the potato slurry to be forced through the corresponding outlets and a second state that stops the flow of potato slurry to create a hash brown potato strand. A conveyor positioned beneath the outlets carries the formed hash brown potato strands to a drier. The drier dehydrates the formed hash brown potato strands.

Abstract: A susceptor includes a substrate and a metal layer coupled to the substrate. An adhesive layer is coupled to the metal layer and a support layer is coupled to the adhesive layer for supporting the susceptor structure. The metal layer includes nickel, chromium and iron each comprising a percentage of the metal layer approximately within the following ranges: nickel is 60% to 68%; chromium is 5% to 37%; and iron is 3% to 38%.

Abstract: A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

Abstract: A packaging system is disclosed which includes a susceptor that heats when exposed to microwave radiation, and which has a 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 mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.