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 compound pizza arrangement includes an inner shell section and an outer shell section. A gap is formed between the outer edge of the inner shell section and an inner edge of the outer shell section, to prevent the shell sections from contacting each other when the shell sections expand during baking. The inner and outer shell sections function to increase the overall length of the exposed shell edge, and provide two distinct shell sections for receiving toppings or other ingredients. A die is utilized to separate the shell sections from each other and form the space therebetween.

Abstract: A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.

Abstract: Disclosed is a fast cooking pasta product, which has no pastry components, but which has a bottom layer of pasta which is crisp and chewy and one or more intermediate layers of pasta which have a soft and moist and/or al dente texture. The product is made with the various layers having a moisture content controlled within established limits. The pasta product of the present invention, which is preferably round in shape, may be cooked quickly by subjecting it to temperatures in excess of 550.degree. F. to achieve the desired textures without burning the product.

Abstract: A process for the manufacture of a food product of the pizza type, in the shape of a pocket and edible as a sandwich, and the product obtained thereby. The process consists of: cooking a bottom raised pizza crust with its ingredients, of roughly rectangular shape, in a pizza oven, on the hearth and at the ambient heat of this oven, in the classical manner, up to a point near complete cooking; covering the bottom crust with its ingredients thus cooked with a thin raised pizza crust forming an envelope and enclosing the ingredients in a hermetic manner on the bottom crust, and making it one piece with the bottom crust by its edges; and placing the assembly obtained in the manner in the oven once again so as to cook the enveloped crust.

Abstract: In the method for forming a dough food product a layer of dough is disposed upon a surface. A filling ingredient is disposed upon a first region of the layer of dough. A second region of the layer of dough is folded over the first region to cover the filling ingredient and form a pocket enclosing the filling ingredient. The pocket has an external folded edge formed by the folded layer of dough and a plurality of unsealed external edges. Seals are formed around the filling ingredient by sealingly joining the first and second regions along the external unsealed edges. The maximum fat content of the filling ingredient is selected in order to substantially eliminate breaking of the seals. The pocket can include a plurality of filling ingredient servings that can be individually sealed to form a plurality of subpockets.

Abstract: Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.

Abstract: A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough layer disposed in a middle portion of the pizza. The cheese layer preferably includes a blend of different cheeses and has a relatively reduced moisture content in a desired range to reduce the amount of steam produced during baking. The second dough layer preferably includes at least one vent opening to vent steam that is produced by the cheese during baking. The second dough layer supports an additional ingredient layer that includes tomato sauce, cheese, and/or other traditional pizza topping ingredients. A method of producing a baked pizza product requires only a single, continuous baking step, greatly reducing the lengthy preparation time typically required for multi-layered pizza products.

Abstract: At least one opening is formed in the periphery of a sealed filled pasta product in sealed edges of two superposed leaves of pasta having a filling material between the leaves to form a filled pasta product having at least one formed opening in its periphery. The filled pasta product may be dried or may be blanched and dried.

Abstract: A baking pan and method of use for baking plural stuffed pizzas and/or plural stuffed sandwiches therein. Each of the pizzas and/or sandwiches includes a dough shell and a stuffing within the shell. The pan basically comprises a base panel and four cavities. The base panel is a planar sheet of circular profile and having a rounded flanged peripheral edge. Each cavity is frusto-conically shaped and includes a generally planar bottom wall and a frusto-conical side wall flaring upward and outward therefrom. Each sidewall terminates at its upper end in a rounded top peripheral edge which is disposed slightly above the base panel. The rounded top edge of each cavity is arranged for joining a respective portion of baking dough disposed within its associated cavity to a sheet portion of baking dough disposed over the base panel and on top of its cavity along the periphery of the rounded top peripheral edge to form a stuffed dough shell having a joined seam extending about the periphery of the shell.

Abstract: A layered food product is prepared with strips of flexible food material wherein one of a plurality of previously formed strips is guided onto a first advancing conveyor belt and transported on the belt, and a second strip is guided onto a second advancing conveyor belt and transported on then off of that belt and then guided so that the off-transported strip is guided to lie over and advance with the first strip transported on the first advancing belt to form a layered product which is transported on the first advancing belt. A filling may be deposited upon the first transported strip prior to guiding the second strip to lie over the first strip, and further strips may be guided onto further belts and transported and guided sequentially to lie over the layered product to form a further layered product, and a filling again may be deposited so that the filling is present between each of the strips.

Abstract: Improved ready-to-bake frozen, laminated doughs comprise:a flour component and, based on the weight of the flour:45-70 wt. % water5-10 wt. % yeast0.1-4.0 wt. % emulsifierthe flour-component being composed of:80-99 wt. % natural flour20-1 wt. % artificial flourthe artificial flour consisting of:30-70 wt. % protein70-30 wt. % modified starchThe laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.

Abstract: A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected from the group consisting of an alginic acid, an alginic acid salt, and mixtures thereof, and kneading with water; preparing dough sheets from each of the inner-layer and the outer-layer dough through rolling of said inner- and outer-layer dough, and rolling the obtained dough sheets to make a layered dough sheet of an outer-layer/inner-layer/outer-layer structure; preparing noodle strands by cutting the layered dough sheet having such three-layer structure, and gelatinizing the noodle strands; and treating the gelatinized noodle strands with a solution of one or more acids to acidify the noodle strands.

Abstract: A process for making dough products having alternating bands with different characteristics, such as color, flavor or composition, includes several processing steps. First, a plurality of dough masses are formed into dough sheets of an initial thickness with each dough sheet having a selected characteristic. The dough sheets are layered on top of one another into a composite sheet having outer exposed surfaces. The composite sheet is cut through its thickness into a plurality of elongated strips, and these strips are laid on their sides with the uncut surfaces of the strips, as defined by the former exposed surfaces of the composite sheet, being placed in contact with one another to form an ensemble sheet. The ensemble sheet is then compressed to reduce the ensemble sheet thickness and to Join the strips to produce a production sheet. Roll forming may be used to produce the production sheet. The uncut surfaces of the strips may be coated with a material to increase their adherence to one another.

Abstract: A pizza toppings disk as well as a method of making a pizza toppings disk and a method of making a pizza using a toppings disk are disclosed. In accordance with the present invention a pizza toppings disk is made by combining a quantity of cheese with a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, and vegetables, as well as combinations thereof. The quantity of cheese and selected pizza toppings are combined into a layer that is appropriately shaped to be placed on a pizza shell. The cheese and the selected pizza toppings are fused together to form a pizza toppings disk that may be stored for subsequent use in assembling a pizza. In making a pizza in accordance with the present invention a pizza toppings disk is placed on a uncooked pizza shell and the pizza toppings disk and uncooked pizza shell are then baked to produce a cooked pizza.

Abstract: This invention relates to a multi-component food product in which the individual components differ from one another in their water activity and which comprises a protective barrier against the transfer of moisture between the components, this barrier being formed by a mixture of egg, milk protein, pregelatinized starch and water.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale.

Abstract: This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt, polyol and oil, and a shortening and starch phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat phase.

Abstract: A dough sheet laminating apparatus is provided to fold a dough sheet and feed it to the following line. The apparatus includes a feeding conveyor that supplies a dough sheet, a swinging mechanism located below the feeding conveyor, and a conveying device to feed the laminated dough sheet to the following line. The swinging mechanism includes a plurality of horizontal rollers that are substantially parallel to each other. The adjacent rollers rotate in opposite directions. When the dough sheet is supplied by the feeding device to the swinging mechanism, the dough sheet is supported on each roller and is fed by the rotation of each roller to the conveying device. When the swinging mechanism is swung, the dough sheet is folded on the conveying device.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale.

Abstract: The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened dough with less oven spring than the outer dough portion. The composite material provides a means of producing a baked product of comparable quality to a product which employs only leavened dough of good baking characteristics. The present invention provides a means of adding to the inner dough portion a significant level of a fibrous additive such as soy polysaccharide or cellulosic material, to provide a bread of reduced calories, yet produce a product of acceptable oven spring bread of the composite dough material.

Abstract: A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.

Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Abstract: Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.

Abstract: Laminated bread wafers are produced by fusing at least part of the opposing outer friable crust of two (or more) sheets of bread. Each sheet is composed of outer friable crusts surrounding a center which is soft and porous relative to the crusts. Specifically, one outer crust or a first sheet and one outer crust of a second sheet are moistened by applying droplets of water (e.g. from sprayed water or steam) sufficient to render them fusable. Thereafter, the moistened outer crusts are pressed together to fuse them. Alternatively, an aqueous paste is applied between at least part of an outer crust of the first sheet and at least part of an outer crust of the second sheet, and the sheets are pressed together to fuse them. The resulting laminated bread product comprises multiple layers with a sealed edge, the layers being arranged in the following order: a top friable crust, a porous softer upper core layer, a central fusion layer, a porous softer lower core layer, and a bottom friable crust.

Abstract: Layered sheets of food material are prepared by advancing a plurality of sheets of flexible food material on a moving conveyor belt beneath at least one substantially stationary spiral guide, each of which is positioned above the conveyor belt and plurality of sheets and each of which has a longitudinal axis substantially horizontal and at an oblique angle to the downstream direction of movement of the advancing belt and sheets. At least one of the advancing sheets is passed at least one complete turn about a spiral guide for guiding each sheet passed around each such spiral guide so that each guided sheet comes to lie above another sheet advancing on the conveyor belt to form layered sheets of food material.

Abstract: An edible food product including an edible container inserted between two slices of bread or the like, wherein the edible container is adapted to contain a large quantity of unique foods such as noodles, hot dot, cooked vegetable, cooked or fresh mushroom, barbecue foods, etc. for preventing the unique foods from falling from the edible food product and providing for sufficient amounts of unique food for good health. The edible container, having a V-shaped configuration includes an outward bent circumferential and edge disposed along the top edge and a plate bottom or an opening disposed in the center of the plate bottom surface thereof for causing the container to tightly adhere to two slices of bread.

Abstract: There is disclosed a fresh dough contained in a container for storage and chemically leavened in the container which has a specific structure derived from a laminated structure constituted by a first plurality of layers each containing a leavening base but containing no leavening acid, a second plurality of layers each containing a leavening acid but containing no leavening base, and a third plurality of layers each containing neither leavening acid nor leavening base and disposed between the respective first layers and the respective second layers to prevent direct contact between said respective first layers and said respective second layers. There is also disclosed a fresh dough contained in a container and chemically leavened in the container, which comprises gas cells and a matrix containing a gel dispersed uniformly therein.

Abstract: A process for preparing cookies with prominent display of edible bits, comprising forming a dough rope, creating a channel on its top surface, placing bits in the channel, covering the bits with a partial layer of additional dough in the form of randomly placed strings or strips, cutting the rope into individual cookie shapes, and baking.

Abstract: Process of continuously forming individual product pieces having filler therein and having perforations of substantial size in the top layer thereof. A first continuous flat dough sheet is formed and a natural or artificial filler is periodically deposited on the first continuous flat dough sheet, each of the deposited fillers forming a mound. A perforated second continuous flat dough sheet is placed on top of the first continuous flat dough sheet and deposits of filler thereon, thereby forming a continuous composite comprising the filler deposits enclosed between the perforated, second continuous dough sheet and the first continuous flat dough sheet. The continuous composite is divided into individual pieces, each individual piece having at least one deposit of filler enclosed between a segment of the perforated, second dough sheet and a segment of the first flat dough sheet. The individual pieces are baked and packaged.

Abstract: A device for producing multiple food turnovers, such as ravioli, pirozhki, and similar food products made from dough with filling, comprises a female die (10) with a plurality of cavities (14) for forming individual products, and a male die (24) with a plurality of protrusions (26) mating with said cavities (14) of the female die (10). The device is provided also with a shield (40) having openings (42) which are smaller in dimensions than the cavities (14). In operation, female die (10) is covered with a first sheet of dough, and then the dough is pressed into cavities (14) by means of protrusions (26) on the male die (24). The male die (24) is removed, the female die (10) is covered with the shield (40), and the filling is poured into the dough pockets of the female die (10) using the guide openings (42) of the shield. The female die with dough and filling is covered with the second sheet of dough, and the latter is covered with a baking tray (46).

Abstract: A process for preparing precooked lasagna in which the ingredients are mixed and then extruded to form at least two uncooked strips of pasta. After passing the strips through the cooker, they are deposited into a cooling tank where they are allowed to accumulate. A separator and guide means aligns the noodles on top of one another as they pass out of the cooling tank. The noodles are then passed above and below the nozzle where a filler material is deposited between the strips. The strips are then cut for packaging.

Abstract: In a process in which cover sheets and/or coated wafer sheets are joined to form filled wafer blocks, each coated wafer sheet and, if desired, each cover sheet is moved in a stacking location from a lower position to an overlying upper position, the coated upper surface of each coated wafer sheet is joined to the underside of the cover sheet which is in the upper position and which, if desired, has previously been raised to the upper position, or to the underside of the coated wafer sheet which has previously been raised to the upper position, and each complete wafer block consisting of at least two sheets is moved from said upper position out of said stacking location.

Abstract: A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially increased. A layer of cream having a moisture content less than that of the wafer sheets is applied to the wafer sheets and smaller units of creamed wafers are formed and coated with a paste to produce a candy bar.

Abstract: A generally imperforate conveyor belt of articulated design carries a plurality of longitudinally spaced confection carrier assemblies. Each assembly includes an outer table having peripheral guide surfaces for receiving and supporting the sandwich. The table is connected via a rotatable shaft which extends through the belt to an inner sprocket. The sprocket engages a fixed rack as the conveyor passes through a coating station to thereby rotate the sandwich, which is in the path of sprayed chips. The chips are fed from a supply hopper onto a horizontal conveyor and hence to a chute which feeds the chips into a whirling brush which sprays the chips onto the edge of the sandwich. A sandwich squeezing device is positioned upstream of the chip spray, while an air jet disposed downstream of the spray removes unwanted chips from the top cookie surface of the sandwich. The unused chips lying on the conveyor finally drop off the conveyor end and are recycled back to the supply hopper.

Abstract: There is disclosed a process for making a fruit filling composition-containing yeast-raised dough product such as a Danish pastry-type snack product which can be cooked by frying. The process comprises making a dough-shortening laminate, perforating a portion of the laminate, applying fruit filling composition to the laminate, folding the laminate over the filling, proofing the dough under yeast-activating conditions, and frying the raised product. Icing may be subsequently applied to the resulting product before it reaches room temperature.

Abstract: Products such as small chocolate bars, intended to be uniformly aligned on other products passing on a conveyor, such as pieces of dough in the manufacture of chocolate-filled cookies, are placed in a hopper having resiliently mounted walls. Beneath the hopper is a feeder comprising a cylindrical-sector-shaped feeder part. The feeder part includes a slot through which the chocolate bars can be disposed on the pieces of dough. By means of a motor-driven main crank assembly and a supplementary crank assembly, a perturbed sinusoidal motion is imparted to the feeder part, thus ensuring that the chocolate bars are consistently introduced into the feed slot, particularly in the vicinity of the walls of the hopper. A blocking and release mechanism, connected to the feeder and controlled by a sensor unit, ensures that only one chocolate bar drops on each piece of dough.

Abstract: This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.

Abstract: A method of and apparatus for automatically impinging or impressing bits or pieces of edible material such as bits or pieces of chocolate, chopped nuts or bits and pieces of other particulate edible material onto the periphery of a body or column of soft freezable confection such as a body of soft ice cream, ice milk or the like. The bits or pieces of edible material are agitated or vibrated as the edible material is fed to the periphery of a body or column of soft confection. The body or column of soft confection and the bits or pieces of particulate edible material on the periphery of the body or column of soft confection are moved through a restriction to impress or embed the bits or pieces of particulate edible material in the periphery of the soft column of freezable confection.

Abstract: High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Abstract: Mold for cakes having an annular side wall and a plurality of concentric inner annular dividing walls with heights which are approximately half the height of the side wall, which are tapered upwardly, and which are coated with polytetrafluoroethylene (Teflon).

Abstract: Cream-coated wafer sheets are conveyed by a feeder conveyor in a first plane to a stacking device. The coated wafers are raised in the stacking device into a second plane and by such a raising are attached to the lower sides of a wafer sheet already in the second plane to form a wafer block which is in a raised position with respect to the feeder conveyor. An uncoated covering wafer sheet is separately supplied to each wafer block such that the covering sheet is delivered directly into the second plane at the stacking point, and a coated sheet is attached to the lower side of this covering sheet by rising up into a position in which its cream coating contacts the lower side of the covering sheet. This separate, direct supply of the uncoated covering wafer sheet is effected by a covering sheet conveyor disposed above the feeder conveyor. The terminal end region of the covering sheet conveyor ends in the second plane at the upstream side of the stacking device.

Abstract: This invention relates to food processing and in particular to a method and apparatus for processing food to form a foodstuff incorporating a filling encased in an edible sheet material. The method includes forming a sandwich of layers of edible flexible sheet material having a stabilized filling placed therebetween, placing the sandwich in an evacuating chamber, withdrawing gas in the chamber surrounding the sandwich and thereafter introducing gas into the chamber again to compress the layers of edible sheet material against one another about the filling. Apparatus of the invention provides a tray for receiving the sandwich and a forming member one or both being movable relative to the other to force portions of the flexible sheet material between the filling against one another prior to the introducing of gas into the evacuated chamber.

Abstract: A process for moulding a food product consisting of a plastic mass, such as ice cream, and firm elements, such as biscuits. A multiple-cavity mould open downwards is placed on a fixed platform, a base is arranged in the mould on a vertically displaceable support, the biscuits are arranged between the base and the cavities and the mould is fitted with ice cream while the base is lowered.

Abstract: A method and a device to form a layer of certain thickness of an emulsion-like substance, for example, butter or margarine from a feedstock of any shape, wherein an amount of substance is repeatedly scraped from the feedstock and subsequently a portion of the desired thickness is separated from the scraped-off amount, the resultant portions being then joined one behind the other to form the desired layer, whereby owing to the scraping treatment of the emulsion-like substance the structure thereof is broken up and further treatment of the substance is facilitated even at lower temperatures without a change of the desired properties of the substance.

Abstract: A frozen pizza product, particularly adapted for cooking and/or reheating in a microwave oven, and method of making such product. The pizza product of the invention includes a crust comprised of first and second crust elements with the first crust element being comprised of a baked cracker-type dough material having a moisture content of about 5% or less, with the second crust element being a baked bread dough type crust having a moisture content of about 20%-40%. The bread dough crust portion immediately overlies the cracker dough crust portion and, in use, the cracker crust is adapted to absorb excess moisture created during microwave cooking of the product. The method includes separately forming and, in some cases, baking the crust portions and then placing the two crust portions for overlying relation before adding a pizza sauce or other topping to the product.

Abstract: The invention is concerned with making a multi-layer pizza type product wherein, instead of a single pastry layer, two pastry layers are provided with a layer of ingredients over the second pastry layer. The method includes adding as a final layer over a first prebaked pastry layer, a layer of cheese, then stretching over this a layer of unbaked dough, partially baking the layers, adding a layer of ingredients to the upper surface of the partially baked pastry layer, and then baking the entire assembly at a specified temperature for a specified period of time until done.

Abstract: A process and apparatus for manufacturing waffle blocks filled with cream are disclosed. Individual waffle sheets are moved on a feeder belt into contact with a coating device for coating on one side and are introduced subsequently into a stacking device where they are individually lifted by at least two oppositely mounted upright spiral feeders that grip the waffle sheets and guide them upwardly in succession against each other until a waffle block composed of a predetermined number of waffle sheets is completed. The completed waffle blocks are pushed by the spiral tracks on a run-off belt and discharged.

Abstract: An alimentary paste having improved texture and production and reconstitution properties. The paste is a wheat flour paste which is in the form of a multi-layer paste, or laminate, of a pair of outer layers having sandwiched therebetween, preferably, a single inner layer. The pastes of the respective layers are prepared such that the ratio of the amount of starch to the amount of protein of each of the outer layers is substantially greater than that of the inner layer.