Abstract: A process for forming sweet goods doughs for producing nonperishable sweet goods such as cookies and graham crackers. The water and the water soluble ingredients of the dough, including sugars and sweeteners, are mixed to substantially saturate the water. The insoluble ingredients (which includes flour and emulsified shortening) and any high protein ingredients together with leavening and flavors, are then combined with the premixed sugars and water and mixed until uniform distribution of the ingredients through the dough is just achieved. The dough is formed into pieces in as short a period of time as practical, and the pieces are baked. Protein fortified baked sweet goods containing up to 33 percent by weight protein and having a tender open structure are produced from doughs having a moisture content of only between 6% and 14% by weight.

Abstract: The process of milling wheat to produce a large proportion of coarse farina in which double tempered wheat is passed through a series of four identical sets of deeply and coarsely corrugated break rolls run sharp to sharp. The output of each roll is separated in size ranges. Substantially oversized particles from each break roll set are fed into the next break roll set in the series. Slightly oversized particles are fed through corrugated rolls to slightly reduce the size thereof, and to remove bran coat therefrom. Properly sized particles are air purified to remove bran particles and oversized bran particles are passed through additional breaking roll operations to further separate any endosperm particles therefrom.