Abstract: A method of manufacturing multi-layered, laminated, lipid-based sweet confections comprises tempering the lipid-based formulation for each layer, and depositing them separately onto a moving conveyor belt, which is passed through a cooling tunnel between the station where the first layer is placed on the conveyor belt and the station where the next layer is placed. If more than two layers are to be made, additional stations are employed further along the conveyor belt. A set of fingers is located at each station so as to striate the layers as they pass beneath the fingers, so as to govern the width of each ribbon that is thus formed. The width of the fingers in each successive set of fingers is not greater than the width of the fingers in the preceding set.

Abstract: A method of manufacturing multi-layered, laminated, lipid-based sweet confections comprises tempering the lipid-based formulation for each layer, and depositing them separately onto a moving conveyor belt, which is passed through a cooling tunnel between the station where the first layer is placed on the conveyor belt and the station where the next layer is placed. If more than two layers are to be made, additional stations are employed further along the conveyor belt. A set of fingers is located at each station so as to striate the layers as they pass beneath the fingers, so as to govern the width of each ribbon that is thus formed. The width of the fingers in each successive set of fingers is not greater than the width of the fingers in the preceding set.

Abstract: This invention provides a dry butter flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter flake product.

Abstract: This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter-based flake product.

Abstract: An anhydrous cheese-based product is provided which may be made into a cheese-based dry flake for incorporation into baked goods and flour confections, or which may be used in the preparation of snack items. The cheese-based product comprises from substantially 0 to 2% by weight of moisture, from about 20% to about 50% by weight of cheese solids, with the balance being cheese-compatible oils. The cheese solids are naturally occurring cheese solids that are derived from cheeses from which substantially all water has been removed, and thereby comprise the butterfat, protein, and lactose constituents of cheese. The cheese-compatible and bakery-compatible oils must be selected from the group consisting of suitable vegetable oils, butter oils, or other dairy fats, and mixtures thereof, which exhibit generally similar solid fat index and melting point characteristics as those of butterfat; and they must be miscible with the butterfat constituent of cheese solids, in any proportion, at temperatures of about 35.

Abstract: This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter-based flake product.