Abstract: The present invention concerns a cereal molded snack comprising cereal-based flakes agglomerated together with a mix of sugar and fat, wherein the flakes are mainly roller-dried flakes.

Abstract: A process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an aqueous solution of binding agent onto a fluidized bed of the premix to incorporate an amount of binding agent and drying the granules to the desired residual moisture content. The resultant free flowing granular food product comprises a swelling powdered food material having a relatively large mean diameter and a relatively narrow span in diameter distribution so that the granular food product is dispersible by simply pouring it into a hot liquid.

Abstract: The invention relates to a process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an aqueous solution of binding agent onto a fluidized bed of the premix to incorporate an amount of binding agent and drying the granules to the desired residual moisture content. The resultant free flowing granular food product comprises a swelling powdered food material having a relatively large mean diameter and a relatively narrow span in diameter distribution so that the granular food product is dispersible by simply pouring it into a hot liquid.

Abstract: The present invention relates to a cooked, extruded, and expanded savory cereal having a porous texture, specific weight of from 100 to 500 grams/liter, gelatinization degree of more than 25%, and residual water content of from 1 to 5%. The present invention also relates to a process for manufacturing a savory cereal using a multi-zoned extruder heated at various barrel heating temperatures to effect the cooking, extrusion, and expansion of the cereal product. The savory cereal may be used alone or as a component of a food preparation, mixture, or product such as an omelet or scrambled eggs.

Abstract: A cooked-extruded instant thickener and a process for making the same by extrusion cooking. This thickener is made of flour, starch, water, fat, a carbonate and at least one emulsifier, in which 40 to 80% of the starch granules have lost their crystalline structure while preserving their integrity. Such an instant product makes it possible to preserve up to 80% of the potential viscosity of the starting ingredients and to avoid post-thickening during cooling of the reconstituted product.

Abstract: A process for making reconstitutable rice grains by cooking a mixture of rice flour, water and hydrogenated oil in a cooker-extruder to produce a partly gelatinized mixture, forming the partly gelatinized mixture into rice-grain shaped pieces and then drying and cooling the pieces to room temperature to provide the reconstitutable rice grains. Also, the resulting reconstitutable rice grain product.

Abstract: Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particular which is dried to obtain a dried product. The extrusion-cooking is carried out a temperature of at least 150° C. and under a pressure of at least 45 bar, and the fat is employed in an amount so that the dried product has a fat content of from 7% to 12% by weight. The breadcrumbs, when coated on a food product, enable obtaining a breadcrumb-coated oven-cooked food product similar to an oven-cooked breadcrumb product without frying of the breadcrumbs or the coated product in oil.

Abstract: Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is gelatinized, combining the product of the treatment with water, a starch material, a vegetable oil and lecithin so that an emulsion is obtained, heating the emulsion to gelatinize starch material and to stabilize the emulsion, drying the emulsion to obtain a powder and combining the powder with wheat flour, sugar, raising agent and water ingredients to obtain a dough, and thereafter, the dough may be stored at a temperature of from -40.degree. C. to +10.degree. C., or the dough may be baked and the baked product also may be stored at a temperature of from -40.degree. C. to +10.degree. C.

Abstract: Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by laminating and the strip is cut into pieces of various shapes.

Abstract: Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.

Abstract: An extruder for extruding a foodstuff terminates in an extrusion head having a product outlet die and having a feed duct pipe for feeding a foodstuff filler material into the foodstuff extruded through the head so that the extruded foodstuff encases the filler material so that a foodstuff-encased product passes through the outlet die. A shaper is positioned for receiving the encased product directly from the die outlet and has an inner rotatable ring body mold and outer rotatable annulus molds, wherein the outer annulus molds are positioned about and off-center of and are rotatable with the ring mold so that upon rotation, the annulus molds and ring mold body converge for shaping the encased product and then the annulus molds separate from the shaped product. A cooling system is positioned for receiving the shaped product and cooling the shaped product.