Abstract: A wireless hoist system including a first hoist device having a first motor and a first wireless transceiver and a second hoist device having a second motor and a second wireless transceiver. The wireless hoist system includes a controller in wireless communication with the first wireless transceiver and the second wireless. The controller is configured to receive a user input and determine a first operation parameter and a second operation parameter based on the user input. The controller is also configured to provide, wirelessly, a first control signal indicative of the first operation parameter to the first hoist device and provide, wirelessly, a second control signal indicative of the second operation parameter to the second hoist device. The first hoist device operates based on the first control signal and the second hoist device operates based on the second control signal.

Abstract: Aerated cheeses and methods of making aerated cheeses. Aerated cheese is formed of a solidified aerated molten cheese mixture. The cheese is prepared by aerating a molten cheese mixture with a gas in a high shear, aeration device to form an aerated molten cheese mixture and then cooling the mixture to form the aerated cheese.

Abstract: Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.

Abstract: Uniquely shaped baked bread dough products may be made by a continuous extrusion and molding process. The shaped baked bread dough product optionally may additionally be provided with a filling. Shaped bread products preferably have a precision reproducible shape comprising flat and/or curvilinear surfaces corresponding to the shape of a mold, wherein all exposed surfaces of two such bread products are the same in dimension and without visible flaw. The products preferably are uniform in density. In another aspect of the present invention, food products are provided with surprisingly complex shape features that are unexpected in bread products.

Abstract: Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 2.5 cc/g. Products of this process, including filled products, are also provided. Methods for injecting gas into dough for improved extrudability are also provided.

Abstract: A process for rapidly producing dry or semi-dry sausage product is provided. The process involves the steps of the mixing of ground meat along with an amount of a previously prepared dried sausage, either from the present batch being prepared or from another batch that holds similar qualities to the current batch under preparation. The present process produces dry or semi-dry sausage products in less than 5 hours and preferably less than 3 hours. In addition, the resulting sausage product may be shaped like a conventional pepperoni product as well as a number of unique shapes and configurations not typically associated with conventional sausage products.

Abstract: A method of modifying at least one surface of a food product, including the steps of conveying a food product having a first surface along a travel path, urging a first contact element against the first surface of the food product while conveying the food product past the contact element along the travel path, and applying ultrasonic energy to the first contact element while it is being urged against the first surface of the food product, thereby modifying the first surface of the food product. The method may more specifically include the ultrasonic energy being applied to the first contact element at a frequency that modifies the first surface of the food product such that the first surface of the food product that has been conveyed past the contact element is smoother than the first surface of the food product before it is conveyed past the contact element.

Abstract: The invention provides a method of mixing dough that includes combining ingredients for the dough in a mixing system that is configured so that the atmosphere therein can be controlled, controlling the atmosphere wherein said controlled atmosphere has at least about 80% nitrogen, and mixing in the controlled atmosphere to form a resulting dough. Also included are methods having the steps of combining ingredients in a mixing system that is configured to be able to control the atmosphere, and having a gas feed supplied by a nitrogen tank, purging the atmosphere of air, controlling the atmosphere so that it includes at least about 90% nitrogen, and mixing the ingredients in the controlled atmosphere to form a resulting dough.

Abstract: Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.

Abstract: A cutting apparatus cuts a rolled dough product. The apparatus includes a conveyor conveying a rolled dough cylinder along a dough travel path. A nozzle is coupled to a liquid source providing liquid under pressure and is directed toward the dough travel path. The nozzle is offset from a surface of the dough cylinder by an offset distance sufficient so the cutter can cut a portion from the dough cylinder and provide sufficient separation between the cut portion and the dough cylinder so the cut portion does not stick to the dough cylinder.

Abstract: An apparatus for cutting dough products fed by a conveyor assembly into a cutting section comprises a segmented, generally spiral-shaped straight cutting blade or three-dimensional or helical-shaped cutting blade having an angled blade edge, the blade attached to a shaft coupled to a motor operable to turn the blade to effect a cut of the dough products within the cutting section, with a feedback controller coordinating the blade turning rate with the dough feed rate.

Abstract: An improved depositor apparatus for depositing material from a material source. The depositor apparatus including first and second dispensing assemblies having spaced-apart outlets. The first and second dispensing assemblies are reciprocally operated to alternately dispense material. A feed device is coupled to the first and second dispensing assemblies for supplying material from the material source to the first and second dispensing assemblies for discharge.

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.