Abstract: A device for the production of a food article, in which food material is extruded through a generally arcuate die opening so that a differential in the frictional forces between the center portion and the end portions of the arcuate opening causes the material to curl about an axis transverse to the die axis and thus assume the general shape of a shell. The device lends itself to the fabrication, in an automatic, consistent and simple way, of a food product of a unique structure which has a filling of meat within a covering of dough.

Abstract: A process is disclosed for producing a pretzel which upon cooking will remain soft for an extended period of time, i.e., for a time period greater than 12 hours, with the process consisting essentially of mixing about 51 parts by weight water, sufficient yeast to cause a flour mixture to rise; mixing the water and yeast with about 100 parts by weight wheat flour with the wheat flour being present in an amount sufficient to prevent substantial cooling and moisture loss in the mixture; blending the ingredients for at least 8 minutes; forming the mixture into the shape of a pretzel or other shape; saturating the outside of the formed, uncooked pretzel with a sodium hydroxide solution; and cooling the sodium hydroxide coated, uncooked pretzel until the temperature thereof is below -15.degree.F. for at least 1 hour.