Abstract: An apparatus and process are provided for rolling a sheet of baked pastry material for forming a layered roll of the pastry material which may include layers of filling material in between the rolled layers of the pastry material. A sheet of pastry material is advanced on an upper surface of a conveyor belt and is contacted by a roller which has a longitudinal axis diagonal to the direction of travel of the belt and which has a diameter which diminishes from its upstream end to its downstream end with respect to the direction of travel of the belt. The rolled material is discharged from the conveyor at the narrower downstream end of the roller and then may be cut into discrete rolled pieces.

Abstract: An apparatus is provided for filling cored frozen fruit and vegetable foods with filling materials. The cored foods are transported by a conveyor device to a filling device for filling. The conveyor includes conveying means having apertures therethrough which are defined by circumferential aperture walls for supporting a lower circumferential surface of the foods and from which spikes protrude which terminate in sharp points for penetrating the surface of the foods for holding the foods in a substantially fixed and steady position within the apertures. The conveyor may include a plurality of plates which contain a plurality of apertures and associated aperture walls and spikes for enabling the filling a plurality of the cored foods at the same time.

Abstract: A crumb coating for foods is prepared by heating and drying a layer of liquid batter on a surface to form a gelified, coagulated coherent sheet. The sheet is deep-fat fried, dried and then milled to crumbs. A food product is produced which does not require a deep-fat frying step to enable the adherence of the crumbs to the food.