Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.

Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.

Abstract: Apparatus for the continuous production of fried dough crusts is disclosed in which the dough pieces are retained between a pair of endless conveyors, one above the other, the upper conveyor being of balanced-weave construction, the lower conveyor being of flat-flex construction, the designs of said conveyors being incapable of registering with one another. The endless conveyors traverse a part of a hot oil bath, beneath the surface of the oil in uniform, spaced, parallel relation to each other, the spacing between the conveyors being maintained within the range of 1/8 inch to 3/8 inch for confinement of the dough pieces therebetween. The oil in the cooking zone of said bath is maintained at a temperature range of about 360.degree.-410.degree. F. After exiting from the cooking bath and prior to reaching a delivery point, crusts are continuously confined and rapidly cooled.

Abstract: A method for producing a laminated, imperforate or non-docked product. The dough is formulated and prepared for cooking by frying, during which partial delamination through the production and coalescence of expanded gas cells within the dough are controlled by the formulation, mixing, sheeting and proofing of the dough prior to cooking, and by the selective confinement of the dough piece during cooking, as in immersion frying and sequentially. The product is suitable for topping, followed by freezing, packaging, and ultimately, for baking into a comestible product, such as pizza.