Abstract: The addition of a small amount of a lecithin-in-water suspension to the formulation of dough-based fried snack foods improves dough transfer, sheeting and cutting, and significantly reduces clumping during frying, without the rapid buildup of free fatty acids, and without significant darkening of frying oil normally associated with the frying of foods containing lecithin.

Abstract: A treated confectionery can be baked along with a dough and exhibits the distinct characteristics of a confectionery even after baking. The confectionery, which is comprised of a substantial amount of fat, is prepared by heating a confectionery of suitable composition to form a melt, and then cooling and solidifying the confectionery through the temperature range of about 120.degree. F. to about 80.degree. F. at an overall rate that is sufficiently slow for the desired product characteristics to develop.

Abstract: There is disclosed an apparatus and method for simultaneously forming a flow of extruded material, especially dough, into a plurality of downwardly extending ribbons each at a substantially uniform flow rate and for controlling the tendency of such ribbons to curve as they emanate from the die. The apparatus is an extrusion device which includes a housing adapted for attachment at the exit of the extruder barrel and includes an inlet passage for directing the flow of extrudant downwardly and an outwardly flared section in fluid communication with and downstream of the inlet passage. A die plate is supported by the housing downstream of the inlet and across the flared section and includes a plurality of dies having orifices for forming the extrudant into a plurality of ribbons. A generally cone-shaped mandrel is supported within the flared section of the housing in spaced apart relationship from the die plate surface and the flared section wall defining an annular flow channel for the extrudant.

Abstract: Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.