Abstract: A dielectric method of drying a hot plastic food extrudate comprises extruding the hot plastic food material from a food extruder, passing the extruded hot plastic food material while the material is still plastic to a dielectric heating apparatus which is in close proximity to the food extruder, and subjecting the hot plastic food material to dielectric heating.

Abstract: A crystallizable sugar is plasticized and then blended with shortening and flour to form an extrudable blend containing 15% by weight moisture or less, which then is extruded. The extruded blend requires little or no additional heat treatment or drying to form a food product having cookie-like characteristics.

Abstract: A continuous process for producing pretzels is disclosed in which an essentially dry mixture containing flour, corn starch hydrolysates and salt is introduced into an extruder; water is injected into the extruder barrel to bring the water level of the mixture to between 19% and 25%; the material is extruded at non-cooking temperature to form a self-supporting ribbon of extrudate; the extrudate is sprayed with a caustic solution; and the sprayed extrudate is baked. The claimed process is adaptable to the continuous production of a filled pretzel product.

Abstract: An expanded farinaceous food product is produced without the use of a drying apparatus. A farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edible alcohols and having a moisture content of from about 9% to about 17% is plasticized in an extruder barrel having a barrel pressure equal to or in excess of the vapor pressure of the water in the mixture; and the plasticized mixture is extruded through a profile die into a zone of ambient pressure below the vapor pressure of the water in the mixture.

Abstract: A continuous process for producing pretzels is disclosed in which an essentially dry mixture containing flour, corn syrup solids and salt is introduced into an extruder; water is injected into the extruder barrel to bring the water level of the mixture to between 19% and 25%; the material is extruded at non-cooking temperature to form a self-supporting ribbon of extrudate; the extrudate is sprayed with a caustic solution; and the sprayed extrudate is baked. The claimed process is adaptable to the continuous production of a filled pretzel product.

Abstract: Food product pieces are formed with corrugations on opposite sides thereof, wherein the corrugations are substantially parallel and of substantially equal frequency and amplitude, and wherein the corrugations on one side are phase-shifted with respect to the corrugations on the opposite side by about 1/4 of the pitch distance of the corrugations. As a result, a food product piece with unique texture, flavor and appearance is produced after later cooking processes.

Abstract: Food product pieces are formed with corrugations on opposite sides thereof, wherein the corrugations are substantially parallel and of substantially equal frequency and amplitude, and wherein the corrugations on one side are phase-shifted with respect to the corrugations on the opposite side by about 1/4 of the pitch distance of the corrugations. As a result, a food product piece with unique texture, flavor and appearance is produced after later cooking processes.

Abstract: A pallet for carrying and storing goods having lower and upper load bearing decks and separators disposed between and secured to the decks enabling a pallet jack or fork lift to be inserted between the panels. Locking means are provided in the decks so that when identical empty pallets are stacked one upon the other, they interlock so as to resist relative translational motion between the two. This feature also reduces the stack height of the pallets.