Abstract: A process for making a half-product used in forming puffed food products, the apparatus having two rollers, with at least one of them being a cutter roller having cutting teeth, rotating against each other. Product flows between the two rollers in the form of dough strips and an air nozzle is disposed between them to provide air flow causing deformation of the product and forming an air pocket. The teeth may be on both rollers and in meshing contact with one another. The teeth also have a V-shape with a rounded radius at the cutting end so that it rolls into the dough product and back out thereof to form a large sealing surface between the two pieces of dough and forming an improved seal so that when the food product is fried the sealed area does not split open from increased pressure inside the hollow food product.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: A method and apparatus for uniformly dispensing particles of a seasoning material continuously deposits seasoning material at a controlled rate onto a seasoning drop point of an oscillating spreading conveyor. The oscillating spreading conveyor spreads seasoning material in a zig-zag pattern over a receiving area on the top surface of a transfer conveyor, that in turn transfers seasoning to an elongate trough of a seasoning applicator disposed beneath the transfer conveyor. The trough has a screened bottom and includes rotating bars within the trough for fluffing seasoning in the trough and for promoting uniform dispensing of the seasoning through the screened bottom of the trough. The dispensing rate of the seasoning through the screened bottom is controlled by varying the rotational speed of the bars to maintain a desired amount of seasoning material within the trough.

Abstract: A weightlifting exercise apparatus is provided having a first and second beam member, the second beam member being selectively positionable in a longitudinal sense relative to said first beam member to provide a substantially continuous range of selectable exercise loads, ranging from a relatively large load to a very small load, as second beam member in some positions will act as a counterbalance to a primary load provided by the first beam member, and in other positions will supplement the exercise load provided by the first beam member; the apparatus further having a releaseable lock whereby the second beam member can be retained in a selected position.