Abstract: Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.

Abstract: A non-steeped corn blend that can be used as a substitute for corn masa in food applications. The non-steeped corn blend comprises: (1) non-steeped non-gelatinized corn material, (2) non-steeped pre-gelatinized corn material, and (3) pH increasing agent. The non-steeped corn blend can be used to make masa-type dough and food products. In another aspect, the present invention provides an article of commerce that comprises directions for making a mesa-type dough or food product.

Abstract: A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed.

Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.