Abstract: A method applying additives to a forming web of paper fiber by pumping an additive through a channel in an applicator to a horizontal slot with a vertical gap of less than 0.100 inch at a rate of less than 5 US gallons per minute per inch of the slot, the additive leaving the slot in a substantially horizontal direction above the forming web traveling in a substantially horizontal direction.

Abstract: A method applying additives to a forming web of paper fiber by pumping an additive through a channel in an applicator to a horizontal slot with a vertical gap of less than 0.100 inch at a rate of less than 5 US gallons per minute per inch of the slot, the additive leaving the slot in a substantially horizontal direction above the forming web traveling in a substantially horizontal direction.

Abstract: A method applying additives to a forming web of paper fiber by pumping an additive through a channel in an applicator to a horizontal slot with a vertical gap of less than 0.100 inch at a rate of less than 5 US gallons per minute per inch of the slot, the additive leaving the slot in a substantially horizontal direction above the forming web traveling in a substantially horizontal direction.

Abstract: A process for producing bread flavorants is disclosed. The process starts with a mixture of milk and/or whey, water and optionally flour, sodium citrate, saccharose and yeast. The mixture is fermented at a temperature leading to the production of aroma substances and acids, typically in the 25.degree.-45.degree. C. range, using an inoculum which comprises at least one heterofermentative bacterial culture of Lactobacillus, e.g. L. casei subsp. rhamnosus and optionally one or more heterofermentative or homofermentative lactic bacterial cultures. These flavorants are added to bakery products at concentrations of about 2-4% (dry weight; flour basis) to enhance their flavor. At higher concentrations sourdough-type bread is obtained using a process substantially shorter than known processes. The resulting flavorant is stable when refrigerated and can be used in dried form.