Abstract: The present invention is concerned with a roll-baler of a construction, in which the rotational movement of its rear chamber of the bale chamber for its opening and closing is done smoothly, while its lock mechanism is designed to be simple, so that the bale-shaping material of a short length may be fed into the bale chamber 4 through its inlet port “a”. In this type of the roll-baler, the bale chamber 4 is mounted on the machine body 1 at its position, where the inlet port “a” of the bale chamber 4 is open frontward, and the terminal end part 3a of the transporting conveyor 3 is so made as to its conveying surface forming an inclined surface “c” which is downwardly slanted, the inclined surface “c” being disposed at a position to constitute a part of the peripheral wall of the bale chamber 4, in opposition to the lower half side of the peripheral surface of the roll bale R to be formed within the bale chamber at the place where the inlet port “a” of the bale chamber 4 is present.

Abstract: A roll baler equipped with a hopper 2, and a transporting conveyor 3 for carrying bale shaping material discharged from beneath a discharge port 20 defined in the bottom face of the hopper 2 into a material receiving port 40 of the bale-shaping chamber, wherein the transporting conveyor 3 is divided into two parts of: a hopper-side transporting conveyor 3a provided in a space extending from beneath the discharge port 20 to the front position beneath the delivery mechanism 5; and a bale-shaping-chamber side transporting conveyor 3b provided in the space extending from beneath the delivery mechanism 5 to the receiving port 40 of the shaping chamber 4, both these hopper-side transporting conveyor 3a and bale-shaping-chamber-side transporting conveyor 3b being each driven independently one from the other.

Abstract: A method of making a sponge cake which is storable for 30 days at ?20° C. without a substantial change in taste and texture includes: providing a rice flour powder composition comprising a pulverized or powdered product of non-glutinous raw rice having an average particle size of 200 ?m or less as a main ingredient and being free of wheat flour and any wheat-derived ingredient; forming a fine foam using egg yolks, whole eggs, and sugar; mixing the rice flour powder composition into the fine foam; mixing melted butter or butter substitute into the mixture of the fine foam and the rice flour powder composition to form a dough; and baking the dough to produce a sponge cake.

Abstract: A rice flour composition is provided, which includes a rice flour produced by a conventional flour milling method without any special apparatus or treatment and which can produce breads or confectionery excellent in appearance, internal phase, taste, and keeping quality, through a process similar to a conventional process of making breads or confectionery. Also provided are a dough product and a food product each produced with such a composition, and a method of producing such a food product. Such a rice flour composition for use in breads or confectionery comprises: 100 parts by weight of grain flour including 80 to 85 parts by weight of rice flour and 15 to 20 parts by weight of gluten; and 1 to 30 parts by weight of maltose, wherein the rice flour is a product of stamp milling, roll milling, stone milling, jet stream milling, or high speed rotation impact milling. A dough product and a food product are each produced with such a composition. A method of producing such a food product is also provided.

Abstract: Provided are: a rice flour composition that is free from wheat flour and any wheat-derived ingredient and can be produced by a process similar to a conventional process and can produce a confection excellent in appearance, internal phase, taste, and keeping quality; a dough product and a confection product each produced with the composition; and a method of producing the confection product. The rice flour composition for use in confectionery comprises rice flour as a main ingredient and is free from wheat flour and any wheat-derived ingredient. The dough product and the confection product are each produced with the rice flour composition. The method of producing the confection mainly made from rice flour includes the steps of: adding a liquid to the rice flour composition and mixing them to make dough; and shaping the dough and cooking the shaped dough by baking, frying, steam-boiling, microwave-heating, or pressurizing and heating it.

Abstract: A roll baler equipped with a hopper 2, and a transporting conveyor 3for carrying bale shaping material discharged from beneath a discharge port 20 defined in the bottom face of the hopper 2 into a material receiving port 40 of the bale-shaping chamber, wherein the transporting conveyor 3 is divided into two parts of: a hopper-side transporting conveyor 3a provided in a space extending from beneath the discharge port 20 to the front position beneath the delivery mechanism 5; and a bale-shaping-chamber side transporting conveyor 3b provided in the space extending from beneath the delivery mechanism 5 to the receiving port 40 of the shaping chamber 4, both these hopper-side transporting conveyor 3a and bale-shaping-chamber-side transporting conveyor 3b being each driven independently one from the other.

Abstract: The present invention is concerned with a roll-baler of a construction, in which the rotational movement of its rear chamber of the bale chamber for its opening and closing is done smoothly, while its lock mechanism is designed to be simple, so that the bale-shaping material of a short length may be fed into the bale chamber 4 through its inlet port “a”.