Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract: A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a refrigerated baked flour-containing component or dough component within an overpouch which is sealed or unsealed and positioned within one of the compartments and being specially formulated to maintain its freshness and retarding staling during extended refrigerated storage within the hermetically sealed package. At least the compartment within which baked component is sealed has an anti-fogging agent component which further assists in maintaining freshness and retarding staling under even refrigerated, non-frozen conditions.

Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Abstract: Dry pastas or noodles are heated with wet heat for a short time so that only their surface layer portion is converted to the .alpha.-starch; the pastas or noodles are then cooled, dried to remove the surface moisture, immersed in water to have it absorbed and subsequently cooled for a short time. Alternatively, the pastas or noodles that have been dried on the surface are put into a sealable container such as a plastic bag together with a specified amount of water and, thereafter, the container is sealed and the absorption of water is completed during storage or transport of the pastas or noodles. Pastas such as spaghetti and macaroni or noodles such as udon, soba and Chinese noodles can be cooked by boiling for a very short time and yet they develop same texture as can be attained by fully boiling dry or raw pastas or noodles.

Abstract: The present invention relates to a packaging for friable oven products substantially comprising a container (2) provided with an opening (3) and a supporting edge (13) extending so as to project from the side surface (8) of the container (2), a lid (5) having a shape corresponding to that of the opening (3) and surrounded by a bearing edge (14) designed to engage with the supporting edge (13) when the lid (5) is arranged in the closed position on top of the container (2), and an external sealed wrapping (6) designed to keep the supporting edge (13) in abutment against the bearing edge (14), thereby preventing the friable oven products (4) from undergoing movements which may damage their intact condition. For this purpose, the lid (5) is arranged, when closed on top of the container (2), at a distance (D) from the base of the latter, substantially equal to the height occupied by the friable oven products (4) inside the container (2).

Abstract: A ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between 0.3 and 1.5% baking powder and provided in a precut form or in a form with grooves.

Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract: A flexible packaging system containing spiral wound instant pasta noodles along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: A container includes two container members which, when together, form an interior which includes a cup sized and shaped to hold a cupcake. The cup has a bottom, sides, and at least one protrusion extending inwardly from at least one of the sides. The protrusion is positioned and protrudes inwardly enough such that, when a cupcake in a cupcake baking liner is placed in the cup, the protrusion is below the top of the cupcake baking liner and the protrusion holds the cupcake in a substantially stationary position. One of the members may be a top member and the other, a bottom member. The bottom member (the member with the cup(s)) may have vertical pleats in opposite sides of the cup(s). The pleats are spreadable at the top of the cup(s) to allow easier removal of a cupcake. The pleats are also compressible to allow the member to better hold a cupcake.

Abstract: A method for applying and embedding dry toppings to both rolled and biscuit-like dough products and the resulting dough piece of the method. The method includes applying dry toppings on the surface of the dough product in a sheeting line. Then, the roll pairs in the sheeting line embed the dry toppings into the surface of the dough product.

Abstract: A method for preparing a food product to be cooked or reheated in a thermal oven, wherein the food is placed in a container made of a single peeled-wood blank that is folded and assembled at the folded side walls thereof. A tray particularly suitable for use in the method is also disclosed.

Abstract: A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of polyvalent fatty acid ester in the dough product is chosen to increase the period of time in which the dough product can be held at refrigerated temperatures substantially without diminishing sensory, rheological or other functional characteristics. A method of making a pizza dough product, a method of making a pizza, a method of making a pizza dough product from a pizza dough pre-mix, a plurality of dough balls, a pizza dough pre-mix, and a pizza itself provide similar advantages.

Abstract: A method for preparing savory or sweet foods such as pizzas, pies and the like from baked pastry and a sauce and/or a topping and/or condiments in which a basic dry or powdered liquid or wet ingredients are kept apart until the time of preparation. A condiment packaging is provided that includes storage compartments for the dry and/or powdered and liquid or wet condiments. The compartments are separate and communicate with one another to enable the ingredients to be mixed together and kneaded. The compartments may be opened to spread out the resulting substances by mixing.

Abstract: A composite container for dough or other expandable product includes a hollow cylindrical body formed of composite material, a pair of end closures for sealing the open end of the container body, a separator disk disposed in the body and dividing the container into a first tubular portion for containing the product and a second tubular portion. A plurality of ingredient cups are stacked bottom-against-top in the second portion of the container body. Each cup is a cup-shaped member having a cylindrical tubular side wall, a bottom wall closing one end of the side wall, and an open end defined by an upper edge of the side wall. A membrane engages the upper edge to sealingly close the cup with an additional ingredient such as condiment, icing, spices, etc., therein. The bottom of one cup stacks on the upper edge of another cup so that the one cup is not supported by the membrane of the other cup. The separator disk engages an annular flange on the upper edge of the adjacent cup.

Abstract: The present invention relates to sterilisation-resistant barrier films based on polyamides and polyolefins, wherein the film consists ofat least one aliphatic polyamide layer (A) andat least one polymer blend layer (B), which consists of 50-85 wt. % of polyarylamide and 15-85 wt. % of aliphatic polyamide andat least one thermoplastic heat sealing layer (C) of a polyolefin having a crystallite melting point of 121.degree. C. or above (C1) or of a polymer blend containing at least one polyolefin having a crystallite melting point of 121.degree. C. or above (C2) andat least one bonding layer (D),arranged in such a manner that a heat sealing layer and a layer of aliphatic polyamide are located on the outer sides of the film, and wherein the film is not stretched.

Abstract: A food storage and transportation device primarily including a container, a plurality of removable inserts, and a lid is described. The inner surface of the container has a plurality of groove and shelf assemblies. The removable inserts have a plurality of tabs extending radially outward, a set of handles, and a plurality of openings for receiving a plurality of cupcakes. In operation, the cupcakes are placed into the respective openings with the base of the cupcakes extending through the opening, whereas the top of the cupcake is retained above a top surface of the removable insert. The removable inserts and cupcakes are then loaded into the container. At no time does any cupcake come into contact with any other cupcakes. To remove the cupcakes, the removable insert is removed from the container and placed on a flat surface, whereupon the cupcakes are conveniently dislodged from their respective openings.

Abstract: The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the same as bread baked from a nonfrozen dough not subjected to storage. The present invention also includes a pre-proofed, uncooked dough that is provided with improved storage stability.

Abstract: A spiral wound instant pasta noodle is disclosed which employs selected dusting agents interleaved within the spiral to insure unrolling of the spiral upon subsequent boiling. A method for the preparation of the noodle is also disclosed along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles and to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: Aqueous silicone dispersions crosslinkable into elastomeric state on removal of water therefrom under ambient conditions, well adapted, e.g., for the production of elastomeric silicone seals in the construction industry, include an oil-in-water base emulsion (A) of an .alpha.,.omega.-(dihydroxy) polydiorganosiloxane stabilized with at least one anionic or nonionic surface-active agent, or mixture thereof, (B) an aqueous latex of an organic (co)polymer having a particle size ranging from 0.01 to 0.5 .mu.m and a solids content ranging from 20% to 70% by weight, (C) an effective crosslinking amount of at least one crosslinking agent, (D) an effective amount of at least one nonsiliceous filler material, and (E), optionally, a catalytically effective amount of a metal curing catalyst, such aqueous dispersions further having a solids content of at least 40% by weight.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: A method and apparatus for preparing and packaging a wide variety of uncooked food articles, such as uncooked cookie dough, in which the packaged food articles are premixed, shaped and arranged on cooking parchment so that they are ready for cooking immediately upon their removal from the package. In accordance with the method of the invention, a large volume of uncooked food articles can be prepared and packaged in a ready-to-use form for immediate use by high-volume users such as commissaries, schools, major restaurants and like institutions. More particularly, in the practice of one method of the invention large numbers of precisely formed segments of cookie dough are formed and strategically arranged in rows on baking parchment so that the baking parchment can be rolled into unrollable rolls, placed in a suitable shipping container and then, at time of use be readily removed from the package, unrolled and placed directly into a conventional baking oven.

Abstract: Disclosed is an artificial multilayer in which ferromagnetic layers and nonmagnetic layers are alternatively laminated, wherein a uniaxial magnetic anisotropy is introduced into the ferromagnetic layers in a predetermined direction, thereby controlling the gradient of the relative change of resistivity to the change of external magnetic field. The uniaxial magnetic anisotropy is introduced into the ferromagnetic layers by applying a magnetic field along the surface of ferromagnetic layers during the formation thereof.

Abstract: A re-usable pizza delivery box comprises upper and lower dish-shaped plastic mouldings that snap together. Vent openings are provided between the mouldings to that moisture can escape. The mouldings are of circular shape in plan so that they can be turned with respect to one another to vary the vent area.

Abstract: An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.

Abstract: A method of proofing packaged dough comprising providing a case have aligned orifices in the top and bottom walls and placing plural packages containing substantially unproofed, unbaked dough in the case in abutting fashion. The case is placed in a heating chamber to uniformly heat all the packages and then it is cooled to refrigeration temperature.

Abstract: Barrier materials for reducing the permeability of plastic packaging materials are provided, characterized as containing at least about seven percent by weight amine nitrogen, or a total of at least about 17 percent amine nitrogen plus hydroxyl groups. The barrier materials exhibit oxygen permeability of less than about 1.5 cc-mil/100 in.sup.2 -day-atmosphere and a carbon dioxide permeability of less than about 15 cc-mil/100 in.sup.2 -day-atmosphere at 23.degree. C. and zero percent relative humidity. The barrier material can be formed from polyepoxide and polyamine. Optionally the polyamine may comprise prereacted polymeric resin formed from a polyepoxide and a polyamine. Multilayer packaging materials and multilayer containers including the polyamine-polyepoxide barrier material are part of the invention.

Abstract: A food product tray including a base defining an opening and a floor member covering the opening. The floor member has an edge portion thereof secured to the base such that the floor member substantially directly supports the food product in the tray. A food product package is also provided.

Abstract: A process for the production of dimensionally stable, sliceable, starch-containing products, in particular dumplings, in boil-in-bag packages, which comprises at least partially gelatinizing the starch-containing starting material, then freezing it, comminuting the frozen starch sponge, thawing it by pressing and/or drying after dewatering, and packaging it in boil-in-bag packages, the fill quantity and the remaining head space in the bags being dimensioned in such a way that the cooked product completely fills the boil-in-bag packages and dimensionally stable, sliceable, edible products result owing to the pressure of the hydrated contents of the bag against the bag wall.

Abstract: Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.

Abstract: A pizza box lid has a plastic support device centrally mounted to its underside. The device has a mounting portion adhesively attached to the lid, and a post portion which is originally coplanar with the mounting portion and flat against the underside of the lid. The post portion has two panels, one of the two panels being hinged to the mounting portion and the other panel being hinged to the one panel. The entire support is formed from one homogeneous piece of material which is appropriately scored to define the hingedly connected mounting and panel portions. The post portion is folded about the hinge relative to the mounting portion and away from the lid to an erect position generally perpendicular to the lid, and then one panel is folded relative to the other panel so as to prop the panels perpendicular to the lid whereby they serve as a support post to prevent the lid from sagging when the lid is closed.

Abstract: A plurality of rolls of pliable backing material are fed through guides in which the configuration of the backing material is converted from flat to generally U-shaped strips. Unbaked dough is deposited into the strips as they feed forwardly toward a baking oven. The strips, filled with unbaked dough, are moved through the oven at a rate which enables the oven heat to bake the dough. When the strips, filled with baked dough, emerge from the oven, they are intermittently severed, advantageously by a high pressure stream of water, to create discrete baked products. These products are then conveyed for a time and distance sufficient to permit cooling, and are thereafter wrapped.

Abstract: Fermented milk with a controlled acidity increase during storage and transportation is disclosed. The fermented milk can be manufactured by inoculating raw milk with a nisin-producing lactic acid bacterium belonging to the genus Lactococcus lactis subsp. lactis together with other lactic acid bacteria to be used for the fermentation and fermenting the raw milk. Nisin produced and accumulated in the fermented milk suppresses the growth of bacteria which are involved in the formation of acids, thus controlling the acidity increase during storage and transportation.

Abstract: A disposable sheet is provided that may be used in food service applications to prevent the cross-contamination of foods and eliminate the need for time consuming clean-ups. The sheet comprises a porous layer for allowing materials such as oil or flour to pass through, an absorbent layer for holding the materials passing through the porous layer, and a barrier layer for making sure that the materials do not contaminate a food preparation surface. The sheet has multiple uses such as for rolling dough, absorbing excess moisture, making sandwiches, cutting breads and condiments, and drawing excess oil away from fried items.

Abstract: A dough product which contains a yeast cell of the genus-species SACCHAROMYCES CEREVISIAE, that is catabolite non-repressed, and utilizes only galactose as a carbohydrate source in the presence of glucose. The yeast is interspersed into a dough matrix and proofed in a container. This method decreases the proof time of bread dough by about one-half the normal time than by using a conventional galactose substrate limited yeast. The yeast cells in the dough stop growing when the temperature is less than about 10.degree. C.

Abstract: Hot water and superheated steam resistant barrier films, well adopted as packaging materials, e.g., for perishable comestibles, notably foodstuffs, at least in part include at least one layer of a polymer alloy comprising (a) at least one ethylene-vinyl alcohol (EVOH) copolymer, (b) at least one polypropylene and (c) a compatibilizing amount of at least one compatibilizing agent therefor.

Abstract: A generally flat tray is adapted for supporting a pizza or other food item on an upper surface thereof. The tray is preferably comprised of corrugated paperboard with its upper surface having a parchment-like coating and including a plurality of linear, elongated slots arranged in a spaced manner to permit juices and liquids exuded by the pizza to flow into and be trapped within the inner corrugated portion of the tray for maintaining the pizza crust dry and crisp. Facing edges of each slot are beveled downwardly to facilitate flow of the juices and liquids into the tray's inner portion where the juices and liquids are entrapped. The parchment-like coating on the tray's upper surface draws the juices and liquids from the pizza crust and redirects heat emanating from the pizza upward back into the pizza to maintain the pizza at an elevated temperature. The tray may be used for storing and serving pizza and may be integrated in the bottom of a closed container for transport and extended storage of the pizza.

Abstract: A package for carrying and transporting a pizza product or like food article in which a combination device is used both to support a top panel of the package and prevent it from contacting the pizza product and to slice the pizza product at the place of consumption.

Abstract: A multiple compartment package for use in the packaging of foodstuff articles includes a first compartment portion, a second compartment portion, and a retaining mechanism for retaining the first compartment portion in close relation to the second compartment portion.

Abstract: The recloseable clamshell package of the invention includes a container portion and a lid portion. The lid portion has a lip portion which is congruently shaped with the container lip portion for mating engagement therewith in order to form a closed package. The lid portion includes corner portions which are congruently shaped with the container portions for mating engagement therewith.

Abstract: An inner layer, i.e. liner, for a generally tubular, multilayered dough container comprising a laminated web suitable for being helically wound into a tubular geometry and which includes a plurality of layers, the innermost of such web layers providing improved bonding characteristics for the liner, hence improved containment and sealing of the dough, and a container including such liner.

Abstract: A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65.degree. F. to 80.degree. F.) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0.85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients.

Abstract: A dough cutting and packing apparatus for cutting a sheet of dough into dough pieces and transferring the dough pieces to containers. A cutting unit is defined by a plurality of cutting plates having dough retaining openings. The sheet of dough is partially sheeted into the dough retaining openings by an initial compressor roll which is spaced from an upper surface of the cutting plates. A terminal compressor roll contacts the upper surface of the cutting plates, and acts to sheet a remaining portion of the dough sheet into the dough retaining openings to divide the dough sheet into a plurality of dough pieces retained in the openings. The initial compressor roll is driven at a peripheral rate of speed that exceeds an instantaneous liner rate of speed of the cutting unit. The terminal compressor roll is frictionally driven via contact with the cutting plates such that a peripheral rate of speed of the terminal compressor matches the linear rate of speed of the cutting unit.

Abstract: A package for heated carry-out food such as pizza pie, includes a box structure made up of side walls, a bottom panel and a closure lid. The side walls and the bottom panel define an interior compartment which is suitable for holding the heated food. A steam permeable support member, such as a sheet of balsa wood, is positioned within the interior compartment for supporting the heated food. The wooden support member allows for the passage of steam away from the heated food. The support member is elevated above the bottom surface of the box so that any condensing water from within the wooden support member is encouraged to collect below the support member and away from the heated food. Means for elevating the support member is included.

Abstract: A method for ensuring the long term preservation of food compositions of the paste type containing essentially cereal flour, eggs, sugar, milk or a milk substitute such as a soya bean alimentary filtrate and flavoring products, according to which the paste constituents are distributed into two phases, a powder phase and a sterilized liquid phase, wherein the powder phase includes the whites of egg in addition to the flour and sugar, and the liquid phase includes the yolks in addition to the other constituents, each of these phases being introduced in a distinct packing, conveniently prepared, notably aseptized, with a view to a long preservation of the phase it contains.

Abstract: The present invention is directed to a method for making a packaged dough suitable for extended refrigerated storage and to a packaging system for storage of the refrigerated dough. In the packaging system for storage of refrigerated, leavened dough, a substantially rigid tray for receiving a leavened dough product is provided. The tray has a bottom wall and upstanding peripheral side walls to define at least one well. At least one leavened dough product is disposed within the well. The leavening of the dough is at least partially reacted to provide carbon dioxide distributed throughout the dough product. A hermetically sealed cover, extending at least over the top of the side walls to define a chamber containing the dough product and a headspace surrounding the dough product is provided. A gas comprising a predetermined amount of carbon dioxide is disposed in the headspace of the chamber in order to create an equilibrium level of carbon dioxide with the carbon dioxide produced in the dough product.

Abstract: Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.

Abstract: A packaging assembly for packaging brittle food products such as taco shells and tostada bowls is provided. The package has a generally L-shaped backing assembly into which the food product is inserted. A transparent overwrap covers the entire package. The L-shaped cardboard backing assembly is a three-layer cardboard assembly having an inner corrugated cardboard layer and top and bottom thin cardboard layers with the top and bottom thin layers preferably capable of receiving printed graphics. In a preferred embodiment, the upper and lower thin cardboard layers are formed from a single unitary cardboard sheet which is folded over onto the corrugated sheet to form a sandwich-type three-layer structure. The resulting package supports and protects the tortilla products from damage, yet allows a substantial portion of the tortilla products to be viewed by a consumer, allowing the consumer to quickly verify that the tortilla product has not been damaged or spoiled.

Abstract: A dough can capable of venting internal gasses during proofing until the dough expands to fill the volume of the container is disclosed. The container of the present invention includes a cylindrical body, at least one end cap, a second end and means for allowing venting of internal gasses during proofing. A preferred means includes providing at least one notch in the wall of the container proximate the end cap. A method of proofing dough is also disclosed.

Abstract: A pan (10) is formed from a single blank (12) of plastic-coated paperboard and is foldable between a three-dimensional, erect condition and a flat condition. In the flat condition, first and second isosceles trapezoid-shaped side panels (20) are folded about the side edges (18) of a bottom panel (14) to overlie the bottom panel (14) and with their upper edges (22) abutting. Additionally, in the flat condition, first and second triangular panels (34) are folded about the side edges (32) of end panels (28) to overlie the end panels (28). The end panels (28) are in the shape of isosceles trapezoids and are integrally connected to the opposite end edges (16) of the bottom panel (14) and extend continuously therefrom in the flat condition. Attachment panels (38) are foldable about the outer edges (36) of the triangular panels (34) and are secured to the side panels (20) with the side edges (24) of the side panels (20) abutting with and being foldable with the outer edges (36) of the triangular panels (34).

Abstract: The invention provides spirally wound easy-open containers which comprise a spirally wound body wall having overlapped edges and which have capabilities and benefits associated with conventional butt jointed containers. The overlapped edges of the body wall define an easy-open seam extending helically between the ends of the container. A temporary adhesive between the overlapped edges of the body wall releasably adheres the overlapped edges of the body wall together and allows for opening of the container along the helical, easy-open seam. The easy-open containers provided according to the invention can be readily manufactured with only slight modifications to the conventional manufacturing process. Nevertheless, the easy-open containers of the invention can provide for material savings in container label construction and can allow for vacuum packaging of food products such as dough.