Abstract: Microbiologically stable intermediate moisture batters for preparing microbiologically stable pancakes, both of which can be maintained at refrigerator temperature for extended periods of time are disclosed. The batters contain relatively high levels of shortening and total sugar content in a ratio to water of 0.3-0.6:1.0. Such a relatively low total sugar content allows flour content and other ingredients to approximate the levels found in homemade batters, while the water activity of the batter is kept below 0.95 for a refrigerator stable product, and the water activity of the resulting pancake is below 0.88.

Abstract: Processes and compositions for preparing soda crackers are described. In the present process a liquid starter is employed to supply the necessary microorganisms, Lactobacillus plantarum, Lactobacillus delbrueckii, and Lactobacillus leichmanni.

Abstract: Wafers are produced by guiding a sheet of bread having friable outer crusts and a relatively soft center through wafer forming apparatus. The apparatus includes a pair of rolls, one of said rolls, i.e., a cutting roll having one or more wafer forming recesses or cavities therein and the other roll being a pressure roll which operates in rolling engagement with the cutting roll. As the sheet of bread is introduced into the nip formed between the two rolls the pressure roll acts to press the bread into the cavity or cavities on the cutting roll and into engagement with the edges of the cavity or cavities to cut wafers from the sheet of bread. Each cavity is configured to have a bottom surface which rises as a gradually tapering wall to a cutting edge which is coterminous with the surface of the cutting roll. Continuous production of wafers is possible with the edges of the wafers being sharply defined, free of undesirable crumbling and devoid of fracture lines.

Abstract: A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major constituent of the emulsifier being diglyceride in the weight proportion of about 38-48%, the triglyceride content being less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: There is disclosed a fine-grained multiple lactate concentrate for use in baking agents and finished flours comprising (1) a cereal product, (2) lactic acid, (3) a basic calcium compound and (4) a water binding agent.

Abstract: An extruded, expanded ready to eat cereal product containing substantial levels of corn bran is disclosed. Explosive expansion of the cereal dough with sudden release of pressure in the cooking extrusion step results in a high degree of cereal piece disintegration unless the corn bran ingredient which is used in the process is within critical particle size ranges. Product produced in accordance with the invention has preferred sensory qualities when compared with wheat bran. A high fiber expanded ready to eat product having improved textural and bowl life characteristics, compared to commercially available ready to eat cereals containing wheat bran, is disclosed.

Abstract: Sponge cake is formed by the utilization of a continuous process involving an initial batter formation and subsequent microwave baking. Cake-forming components and carbon dioxide are continuously mixed to form a gas-infused batter. Microwave energy expands and cooks the batter to form the sponge cake. Additional drying may be effected to any desired moisture level.

Abstract: A process for the preparation of a novel potato snack product comprising mixing together a starch containing component, an active yeast, preferably baker's yeast, water and a sugar fermentable by the said yeast to form a dough mass, optionally dividing the dough into pieces, fermenting the dough mass or pieces for a period of time and temperature sufficient to form a light structure and frying in hot edible oil or fat or baking at ordinary oven temperatures the fermented dough or pieces to obtain a potato snack and the novel potato snacks formed thereby as well as a premix for said potato products.

Abstract: The invention relates to a process for the production of bread crumbs from a starch-containing raw material characterized by the raw material being humidified to a water content of 20 to 50% by weight while forming agglomerates, the agglomerates being baked under the influence of humid heat and subsequently dried. Bread crumbs of a desired agglomerate size are obtained from the dried product, if necessary, after granulation.

Abstract: The invention relates to a process for maturing leaven for bread making, comprising the steps of conveying the leaven in the form of a dough strand by means of pump pressure through an elongated, essentially closed, tubular cavity, of completely filling out said cavity with said leaven and of fermenting said leaven in said tubular cavity.

Abstract: A formulation and process for the preparation of imitation cocoa powder containing fat, flavor, and a mixture of finely ground, bland flours and, optionally, colorant, in proportion to provide essentially the same carbohydrate, protein, fiber, ash, water and fat content as natural cocoa powder. The imitation cocoa powder of the present invention can be substituted for natural cocoa powder on a 100% pound-for-pound basis to duplicate the organoleptic and functional properties of products containing natural cocoa powder.The present invention also resides in the formulation of a cocoa powder base employed in the preparation of the imitation cocoa powder and in confectionery, dairy, bakery and chocolate liquor products containing the imitation cocoa powder.

Abstract: The method of preparing a baked product which is leavened with the aid of a leavening acid. The leavening acid being prepared by adding calcium sulfate to an alkali metal aluminum phosphate slurry prior to drying same.

Abstract: An edible food coating in the form of a batter which is applied to an item of food such as chicken and the like. The batter coating includes a fluid shortening which contains a solid triglyceride largely in the beta crystal form, a food grade binder and breading materials. The coated food product, when baked, has the attributes of a batter-coated, deep fat fried, or pan fried food product.

Abstract: Bakery products consisting predominantly of bran and a method of producing them are disclosed. The products are made by baking a dough, preferably in two stages, namely a baking stage and a drying stage at a lower temperature, which dough comprises 100 parts by weight of wheat bran and/or rye bran, from 200 to 500, preferably at least 250 parts by weight of water, from 2.5 to 15 parts by weight of vegetable thickening agent, preferably carob bean flour, and an optional amount of one or more conventional dough additives, such as acidification agents, raising agents, salt, sugar, spices, herbs, seeds and other flavoring agents.

Abstract: A minced meat product, which can be grilled, fried or roasted is provided from raw minced meat and cereal, leguminous plant or protide-containing substances in the form of flour, middlings, an isolated material or a concentrate, which has been wetted with milk, the product being refrigerated or deep-frozen.

Abstract: A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first stage in covered baking pans normally utilized for baking firm bread, and a second stage involving the simultaneous use of conventional heating and microwave energy.

Abstract: A dietary snack product rich in fiber is produced by a process wherein a fiber containing substance which is difficult to extrude by itself is mixed with a protein such as milk protein plastifiable under extruding conditions, with the addition of water if desired, to form a mixture having a moisture content between 8 and 25%, and the obtained mixture is extruded at a temperature of at least 100.degree. C. The resulting dietary product may contain 10 to 80% rich in fiber such as bran and 20 to 90% of plastifiable protein.

Abstract: A flexible dough is rolled into a sheet. A section of the sheet is removed and a pastry portion is inserted within the space where the section was removed. The sheet with the inserted pastry is prebaked. On the prebaked sheet are placed prepared foods such as pasta and meat and then the sheet with the prepared foods thereon and the inserted pastry are baked together, resulting in a food product, which after the portion has been removed, can be either eaten open on a platter or folded into a sandwich to be eaten in the hand apart from the pastry.

Abstract: This invention relates to methods and apparatus for processing grain, such as corn, into flour and dough useful in making foodstuff products, such as tacos, tortillas, corn chips, etc. In one embodiment, atmospheric pre-heating of the grain with consequent cracking of the hull is combined with the softening effects of a lime water spray to deliver partially cooled grain in a comparatively dry state to a mill for efficient pulverization, following which it is made into a dough which is finally cooked and formed into the desired end product.

Abstract: A method for producing a laminated, imperforate or non-docked product. The dough is formulated and prepared for cooking by frying, during which partial delamination through the production and coalescence of expanded gas cells within the dough are controlled by the formulation, mixing, sheeting and proofing of the dough prior to cooking, and by the selective confinement of the dough piece during cooking, as in immersion frying and sequentially. The product is suitable for topping, followed by freezing, packaging, and ultimately, for baking into a comestible product, such as pizza.