Abstract: An array of wells formed in a flexible mold is filled to a uniform depth with cheese by positioning an insert, including a funnel array established by a plurality of spaced funnel members, upon the mold such that each funnel member is in alignment with, freely received within, and supported upon a bottom wall of a respective well. Thereafter, cheese is provided on the insert to fill each funnel member. Next, the insert is removed, causing the cheese within the funnel members to partially and uniformly fill the wells. The cheese is then cooked in the mold, with the cheese being retained below open tops of the wells. Grease developed during the cooking process forms a layer upon the cheese within each well and, during a subsequent cooling process, the grease is drawn back into the produced cheese crisps. Finally, the crisps are removed by flexing the mold.

Abstract: A canned dough product includes an ingredient pouch in physical contact with the dough such that a conventional can format including a cylindrical body and end caps can be used to package and store the canned dough product. The ingredient pouch can be configured for placement proximate an end cap or between adjacent dough units or alternatively, for placement between adjacent layers of a rolled dough unit. The ingredient pouch is constructed to survive long-term exposure to positive pressures up to about 60 psig without imparting negative characteristics to the dough.

Abstract: A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a finished product culture count of at least 1.5×108 cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1° C. to 7° C. and a final pH of 3.8 to 4.5.