Abstract: Dough is dispensed from the bottom of a dough hopper with a screw conveyor that slices into the dough mass and moves the dough horizontally out of a lower opening in the hopper and through a discharge conduit and discharge nozzle. The screw conveyor divides the conveyed dough into batches and the dough is worked in the discharge conduit and air from about the batches of dough is vented from the discharge conduit prior to extruding the dough through the discharge nozzle.

Abstract: Cookie products having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.

Abstract: For treating and conserving filled dough food products, such as "ravioli", "tortellini", "cappelletti" and the like, the products are subjected to a high moisture and temperature environment and then dried until the dough casing thereof reaches a predetermined moisture content. Then the dried products are packaged under vacuum and subjected again to a high temperature environment, thereby obtaining filled dough packaged products which can be perfectly conserved for long periods without developing any signs of deterioration, mold, etc.

Abstract: A method for making pre-baked pizza shells and the like, commercially, in which each pizza is individually formed as distinguished from the usual practice in which sheeters and die cutting ring rollers are employed.A charge of dough from a rounder is deposited on a reusable cast mold in which the dough is proofed prior to baking. A reusable lid is applied to the mold to provide a support when the assembly is inverted, the mold reversed, and the product baked on the lid.

Abstract: A method is provided for uniformly heating chilled pizza within an oven by supporting the pizza in a horizontal position, directing a stream of hot air upwardly onto the center of the pizza while shielding its periphery from radiation emanating from the oven heat source. An oven appliance is provided including a grill composed of openwork for supporting the pizza and a base spaced below the grill and composed of a baffle having a central vent opening for funneling a stream of hot air upwardly onto the middle of the lower surface of the pizza. The baffle also acts as a shield interposed between the infrared radiating heat source and the periphery of the pizza.

Abstract: Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.

Abstract: Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.

Abstract: Perishable goods containing water, especially foodstuffs, are packed aseptically in packages formed from impervious but flexible film and furnished with vents adequate for the escape of vapor during treatment at bake or part-bake temperatures at which goods in the package are pasteurized, the vents remaining open throughout the heating and subsequent cooling thereafter to prevent the package collapsing on the goods. The vents are positioned for security of subsequent closure in a closure seam first made to enclose the goods in the package and are constituted by interruptions in the seam providing a total cross-sectional venting area of more than 2.5 mms.sup.2. The vents are sealed after cooling. The invention is particularly applicable to the packaging of bakers' goods which are baked or part-baked in the package, which is preferably made from laminated polymeric film material.

Abstract: A process for baking food such as pizza pies for fast food operations comprises prebaking fresh pies to a predetermined time in a baking chamber, storing the prebaked pies in a holding chamber under a controlled temperature and humidity, which humidity being controlled by steam injection and finally baking the stored pies to completion at the peak demand. Said prebaking and final baking can be carried out by placing pies on a turntable of a turntable oven to travel for a fraction of a turn for prebaking and for the remainder of the turn for final baking.

Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: A squeeze bottle contains a dry funnel cake mix, an opening and a selectively removable and replaceable cover for the opening. A funnel integral with the cover extends from the remainder of the bottle. With the cover removed from the opening, water is poured through the opening. The liquid and mix in the bottle are mixed by shaking the bottle to form a funnel cake batter while the cover and funnel are closed so the contents of the bottle can not escape during mixing. Then, while the funnel is open, the batter is dispensed through the funnel into a cooking vessel having heated cooking oil therein. The batter is dispensed by holding the bottle so an open end of the funnel remote from the remainder of the bottle is in a generally downward direction while the bottle is squeezed to exert pressure on the batter. A cap for the open end of the funnel is placed on the funnel open end to close the funnel after the batter has been dispensed to enable remaining batter in the bottle to be stored.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: The application relates to a baking method, wherein the quantity of dough necessary for the making of a one-piece baked product is primarily divided into small-sized, approximately round dumplings having a diameter up to 34 millimeters and thereafter subjected to piece fermentation and to a primary baking process a time sufficient to permit the formation of a skin-like coating or of a beginning crust. These dumplings, if desired, after intermediate deep-freezing, storage and defrosting, respectively, are transformed into a single-layer or multi-layer heap arrangement or heap of bulk goods and exposed to the flowing action of hot gases and/or vapors in a second baking process until they are baked together, the gaps between the same are at least partially closed and crust formation has been completed.

Abstract: An apparatus to make cookies which consists of a drum shaped device for shaping the cookies. The drum shaped device termed a die roll receives dough from a feed roll which in turn removes dough from a feed hopper. The die roll then deposits the shaped dough on the surface of a transfer conveyor at a first location. The transfer conveyor moves the dough bits to a second location adjacent to an oven conveyor. As the dough bits leave the transfer conveyor at the second location they are made to topple onto their side when they are received by the oven conveyor. While they lay on their side the formerly flat base becomes slightly rounded. After they are baked in the oven all the baked surfaces are now rounded.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of food particulates and a milk derived portion. The egg and milk derived portions are present in a weight ratio of about 0.45:1 to about 0.75:1, the milk derived portion comprising fluid milk, a water absorbing quantity of a protein concentrate, and a thixotropic gum. The total protein content from the fluid milk and protein concentrate is at least about 4% by weight of the milk derived portion. The gum content is that effective to provide a viscosity of the raw custard sufficient for homogeneous suspension of the food particulates prior to freezing.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: A gas-fired turntable oven for baking food such as pizza pies for fast food operations comprises a lower baking chamber and an upper holding chamber. Fresh pies are placed onto the turntable in the baking chamber and are baked to completion as they travel one revolution on the turntable. Partially baked pies having completed a predetermined fraction of a revolution on the turntable, may be removed from the baking chamber and kept warm in the holding chamber, to be later returned to the baking chamber and baked to completion while travelling the remaining fraction of a revolution on the turntable. This oven enables the cook to serve many pies in a short time during periods of peak demand.

Abstract: A process for making a bread-like product comprising the steps of frying in hot oil at a temperature of 360.degree.-370.degree. F. pieces of dough which have been formed into a desired shape and thickness for a predetermined period of time to only partially cook the same. The frying step is followed by a subsequent step of baking the fried bread pieces at a temperature of, for example, 375.degree. F., for 15-25 minutes to complete the cooking thereof. Also, the product, i.e., the bread-like pieces, obtained by carrying out the above-described process, may be consumed as regular bread, bread sticks, or used to produce products such as pizzas, garlic bread, pastry hors d'oeuvres or sandwiches (frozen or otherwise). The bread product resulting from the combined steps of frying and baking is undistorted.

Abstract: Tortilla dough is shaped and precooked by being inserted in a region between the arcuate outer surface of a heated rotatable drum and the arcuate surface of a heated compression plate. The plate is pivotally-mounted and swung into position parallel to the surface of the drum to compress the dough while the drum is in a stop-phase of step motion. Thereafter, the plate is swung out of position and the drum is then rotated to cause the compressed dough to pass under the pivotally fixed end of the plate and out of said region.

Abstract: A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving center section of predetermined thickness, height and density, and this center section is surrounded by an edge portion which is formed integrally with the center section portion. The edge portion is of increased height and decreased density with respect to the respective height and density of the center section portion. The edge portion has an inner sidewall which serves to confine the filling portion to the center section of the pizza product. The method includes the steps of permitting limited rise of the dough during crust formation, and then depressing or debossing the center section of the dough sheet to increase its density and reduce its height, while permitting the outer margin of the sheet to rise naturally to greater height and to assume a reduced density.

Abstract: A cookie machine comprises a cookie shaping device for forming dough into cookies. A transfer conveyor has a transfer surface extending between a first location where the formed dough is received on the transfer surface to a second location where the formed dough is removed from the transfer surface. An oven conveyor is adjacent to and partially disposed above the transfer conveyor for receiving the formed dough from the transfer conveyor whereby the formed dough substantially remains at the height of the second location as the formed dough is received on the oven conveyor.

Abstract: Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from the fruit, extracting the juice therefrom, chopping the waste into chunks, neutralizing the acid content of the chunks by the addition of calcium hydroxide, and pressing out and removing the wet molasses from the neutralized chunks, the process includes:A. blending in sesame grain flour;B. grinding such pressed chunks into about 1/4 inch uniform particle size material;C. drying to less than about 7% moisture in moderate heat of about 210.degree. F.-230.degree. F. into a light tan colored material; andD. milling said material into a desired particle size.

Abstract: A mechanism that is suitable for incorporation in an apparatus for handling articles in a closely-spaced array to remove malformed pieces from those properly formed. The invention is especially useful in systems for treating dough pieces, particularly those used in preparing fried chip foods, to remove malformed pieces such as masa lumps. The mechanism can include a rotatable wheel having a plurality of radial blades extending from a central axis for selectively ejecting the malformed articles from a surface on which both the malformed and normally-shaped articles are interpositioned in the array and are conveyed past and below the outermost extremity of the blades. The ejected articles can be collected for recycling or disposal while the remaining acceptably-formed articles are retained for other treatment or use.

Abstract: A method for the production of a new and novel English muffin on a mass production basis is provided wherein the English muffin is produced by the use of a conventional bun oven and an insulated baking pan which prevents an overbaking of the bottom of the English muffin and a perforated cover plate which permits an even baking of the top surface and imparts a pattern effect on the top surface of the English muffin corresponding to the perforations in the cover plate. The resulting English muffin is new and novel, and in addition to the pattern effect on the top surface thereof, will possess a uniform color on the top and bottom surfaces thereof.

Abstract: An improved cooked dough envelope having a protective backing layer and a frozen dessert filling wherein the improvement resides in having the backing layer confined to the inner side of the dough layer facing the filling only and having the margins of the outer dough layer overlapped and sealed.

Abstract: An apparatus and method for making a filled tubular food product in which tubular dough pieces are extruded onto a supporting die member which maintains the internal diameter of the cavity in each dough piece fixed during raising and baking after which said cavity is filled with another relatively softer food product.

Abstract: A bakery product comprising a cookie fixedly connected to a stick by means of which the cookie may be held by a consumer.

Abstract: There is disclosed a process for forming farinaceous dough ribbon of good quality and at a substantially constant rate. The ribbon is especially employed in processes involving further handling or treating of the dough as a ribbon of substantial length. Compositions comprising farinaceous solids and water are worked to the desired dough consistency in the barrel of an extruder. A positive displacement device is located between the barrel of the extruder and a die to discharge the dough ribbon from the die at a substantially constant rate. The production of ribbon of acceptable quality can be readily maintained. When an undesirable variation in ribbon quality appears, it can be counteracted by controlling only one process variable in the extruder barrel. The dough ribbons are particularly useful in the preparation of cooked snack food products, e.g., fried corn chips.

Abstract: There are disclosed farinaceous dough products having good organoleptic characteristics, especially desirable flavor and taste, which are dough products having a minor portion of the surface of the product selectively toasted by localized heat before the total product is fried or baked. The heat applied to the dough surface is controlled so as to toast the minor portion of the surface without removing too much moisture from the remainder of the dough. The finished product has a toasted flavor when consumed.

Abstract: A method of using raw undefatted wheat germ by baking a mixture of raw wheat germ, flour, fat and soluble carbohydrate, grinding the baked product, mixing the ground product with a baking mix of flour and water to provide a batter and baking the batter to produce a final product.

Abstract: A simulated bone of improved hardness and color is provided having as a structural matrix a white, unpuffed farinaceous mixture, in which the fat content of the matrix is controlled to below about 7% by weight, and the moisture content to between about 5 and 12% by weight thereby imparting a shear value to the matrix which is greater than 250 pounds.

Abstract: A method for making food products having an inner filler of frozen dessert and an outer layer of cooked dough. The filling is enclosed within a layer of farinaceous dough which has an inner layer forming a protective backing. The product is cooked in such a manner that the outer dough layer is cooked without substantial modification of the filling or the protective backing. The products before cooking can be stored under refrigeration and marketed as such.

Abstract: A system for cooking and packaging bakery goods with minimum handling. Flat-folded, double-layer paperboard trays having spaced openings in the upper layer are erected and placed on a conveyor. A paper baking cup is inserted into each opening with its bottom resting on the lower layer of the tray, and a predetermined amount of batter is injected into each cup. The trays of batter-filled cups are transported to an oven for baking, removed from the oven, and inserted into protective delivery and display cartons for purchase by a consumer. The tops of individual baked goods in the trays may be iced, if desired, and all steps are readily automated.

Abstract: A method and system for continuous high-speed commercial cooking and cooling using pre-heated dough ingredients for making products such as tortillas, provides predetermined specific heating patterns in an infrared cooking sequence which assures consistent product characteristics. Dough blanks formed of pre-heated ingredients are conveyed past predetermined sequences of infrared burners within an oven along a series of paths to sequentially expose alternate sides of the pre-heated ingredients to intensive radiant heating patterns each of decreasing heat intensity and of predetermined short time duration. Conveyors within the oven are synchronized to maintain blank spacing similar throughout the cooking process and turnaround chute means reverse and transfer blanks from one conveyor to another for alternatively exposing opposite sides of the articles to the radiant heaters. Burner cooling and fume exhaust is obtained by introducing air near the center of the oven and discharging it at the oven ends.

Abstract: A snack food product is made by frying in hot oil thin pieces of dough made from rusk crumbs, starch, water and, as desired, flavoring and emulsifying ingredients. The product is characterized by relatively dense surface layers and porous interiors.

Abstract: Method for making a mixture-type product by preparing a pumpable slush to contain a portion of the product ingredients and then mixing the slush with other product ingredients. Where product temperature control is important, e.g. where the separate mix contains an ingredient which tends to be unstable at elevated temperatures, the slush also serves a cooling and stabilizing function. The slush is prepared by supercooling an aqueous solution of water-soluble product ingredients. For example, water, salt and sugar are used in the manufacture of a food product, dough, and a slush is prepared containing the salt and sugar. Other ingredients of the dough, including a leavening agent which is not stable at the processing temperature and would tend to leaven the dough, are blended as a separate mix.

Abstract: A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture.Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.

Abstract: Thin slices of dough or other food which slices are apt to become distorted as a result of normal deep fat frying are precooked to give them a stiffness before they are deep fat fried. The precooking takes place on a foraminous screen which passes through a bath of hot oil at a depth such that the thin food slices resting on the screen are immersed to such a limited extent that they do not float but remain firmly resting on the screen. While in the bath hot oil is applied to the top of the food pieces.

Abstract: Food-fortifying, odor and taste masking melt-emulsion coating containing vitamins, polyvinylpyrrolidone, and selected fatty plasticizers for aerosol spray-on treatment, such as doughnut glaze or cake frosting of cereals and flour-based foodstuffs. The coating stabilizes foodstuffs otherwise adversely affected by light, oxygen, moisture or temperature of the environment.