Abstract: An arcuate mold element for use in a rotary dough molder having a plurality of depressions with perimeters defining the outlines of foodstuffs. The bottoms of each of the depressions having an arcuate surface with at least one raised ridge which lies entirely within the depression.

Abstract: Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion. The filling or upper portion is baked in place to cause the two portions to adhere and bond together. In an embodiment, a pet egg treat has the general shape of a longitudinal or transverse slice of hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour, egg solids and any type of nutritious meal, including meat meal, fish meal, oat meal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals can be included. The treat is hard and helps to clean pets' teeth and gums, and provides chewing exercise for pets.

Abstract: A process of producing a biscuit with a baked-on proteinaceous coating, comprising steps of:(a) preparing a dough piece from a dough comprising flour, meal, fat and water;(b) enrobing the dough piece with a viscous coating formulation comprising 10 to 30 weight percent of a dextrin carrier, 10 to 50 weight percent of meat, 10 to 30 weight percent of a glazing agent, 1 to 5 weight percent of polysaccharide gum, 5 to 15 weight percent of a monosaccharide sugar, 5 to 15 weight percent of a disaccharide sugar, and water, all based upon total dry solids; and(c) baking the dough piece to form a dry biscuit with a baked-on coating. The glazing agent can comprise a gelatin or a modified food starch, and the polysaccharide gum can be a xanthan gum. Biscuits produced by the process and a bakable proteinaceous coating formulation as employed in step (b) are disclosed and claimed.

Abstract: Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion, then is baked in place to cause the two portions to adhere and bond together. A pet egg treat embodiment has the general shape of a longitudinal or transverse slice of hard-boiled egg. The yolk portion contains egg yolk solids, while the outer egg-shaped portion contains flour, egg solids and any type of nutritious meal, including meat meal or the like. The treat is hard and helps to clean pets' teeth and gums, and provides chewing exercise for pets. The product preferably has the appearance of a slice of a hard-boiled egg.

Abstract: Shredded oat cereals having the unique shredded appearance and eating qualities of shredded wheat are obtained by the process of the present invention. White streaks in the final product, which result from uncooked grain or over-gelatinization, are eliminated by a multi-stage pressure cooking step, using different amounts of water in each stage. The multi-stage pressure cooking step avoids excessive extraction of water soluble gums and starches and is followed by a cooling step which stops further cooking, partially dehydrates the cooked grain and produces a non-sticky surface on the cooked grain. The non-sticky surface permits movement of the cooked oats through material handling equipment. No tempering of the cooked oats is required before shredding. The cooled product is dried, shredded, and baked. Whole oat groats are preferably used in the multi-stage pressure cooking step of the present invention.

Abstract: A mold for use in a rotary molder in molding the base or egg white portion of a molded product simulating a section of hard boiled egg includes a curved plate adapted for attachment to the rotary molder, the curved plate containing at least one depression on one side to receive the dough or other moldable composition. Each depression in the plate contains a raised portion having a planar surface of circular parameter adapted to form an impression in dough which is received in the depressions of the curved plate. Each raised planar surface within the depression in the plates includes raised ridges adapted to form corresponding grooves in the dough which is received in the depressions which facilitate the baking in situ of a filling or second layer injected into the depression formed in the molded dough pieces.

Abstract: Process for treating relatively light-colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves steaming domestic dates at a temperature of at least 175.degree. F. and for a period of time which is sufficient to darken the domestic dates throughout to substantially the same darkness as that of imparted dates. The steamed domestic dates are then dried to provide shelf-stable, treated dates. At no time before or during the process is a liquefied composition containing water and an effective amount of at least one saccharide sugar sweetening agent applied to or contacted with the domestic dates. The size and shape of the shelf-stable, treated dates are substantially the same as the size and shape of the starting domestic dates. Domestic dates are generally of the sucrose-type dates, whereas the imported dates are generally of the inverted-sugar type dates.

Abstract: An egg treat has the general shape of a slice of a hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour and any type of nutritious meal, including meat meal, fish meal, oatmeal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals may be included. The treat is hard and helps to clean a pet's teeth and gums, and provides chewing exercise for a pet. The treat preferably has an appearance simulating the yolk color and the shape of a hard-boiled egg, and has a larger shaped base portion having a light coloring to simulate the egg white portion of a hard-boiled egg.

Abstract: A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, vital gluten and a carbohydrate mixture of dextrose and sucrose in the proper porportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.

Abstract: A lump free rye flavoring comprising approximately 40-90% by weight of rye flour, 4-15% liquid acid flavorings and 8-45% of dry flavorings by weight to yield 100% of the rye flour is made by premixing some or all the rye flour and dry flavorings; preblending the liquid acid flavorings; spraying the blended liquid acid flavorings into the dry components to form an aggregate; and optionally coarse grinding the aggregate through a 1/8 inch screen while simultaneously dusting the ground aggregate with the remaining rye flour. The aggregate or ground aggregate is then permitted to set until a non-rubbery consistency results; and grinding the resultant composition into a powder and mixing the resultant composition to achieve uniform lump free rye flavoring. Use of the rye flavoring in a bread mix is also disclosed.

Abstract: Apparatus for continuously, quickly and gently cooking and leaching food pieces such as compacted soy bean products with a cooking liquid, such as water, at elevated temperature comprising an elongate tank for the liquid wherein the tank has a product infeed end and a product discharge end. A driven endless conveyor having an upper flight passing through the liquid in the tank carries food pieces on its upper flight through the hot liquid. There is provided a plurality of means along one or both sides of the tank for withdrawing liquid from the tank at spaced apart points along the side of the tank, means for heating the withdrawn liquid and means for returning the heated liquid to the tank at a plurality of points adjacent the center line thereof.

Abstract: A protein-enriched rice food product of substantially uniform density in the dry state composed of particulate soy protein and rice grains wherein the particulate soy protein particles have a density substantially equivalent to that of rice whereby the protein-rice product can be packaged without segregation of the product mix. The soy protein particles have suitable hydration properties such that the subsequent preparation of the particulate protein-rice food product resembles that of rice.

Abstract: A method is disclosed for preparing quick-cooking food products which are palatable, bland, light colored, meat-like in texture, chewable chunks when hydrated. Plant protein material such as, solvent-extracted soybean meal or flakes, or peanuts, sesame seeds, cotton seeds, lentil beans, etc. containing 30 percent or higher protein, 5 to 10 percent moisture and and NSI of about 30 to 70 is fed into a press having means therein for adjusting the press and subjected to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert the moisture into steam. As a result, the plant protein material is rendered partially or substantially bland, e.g., disembittered, toasted without scorching, and compacted into a hard and substantially fused mass which is textured or meat-like when hydrated. The mass is fragmented into chunks which are preferably graded.