Abstract: A baking dough configuration device 10 includes a cutter or first member 12 that removably inserts into a tray or second member 18 having a preselected quantity of baking dough therein. The first member 12 is forcibly urged into the second member 18 until the first member 12 engages a lower wall 19 of the second member 18 thereby cutting or separating the dough in the second member 18 into a predetermined configuration. The first member 12 is then removed from the second member 18 followed by the removal of the dough from the second member 18. The dough maintains its configuration imposed by the first member 12 due to the dimension of the cuts or separations. The dough is then placed in an environmental chamber to allow for the growth of yeast, then baked, resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an “overhand knot” configuration.

Abstract: The present invention provides a rounder bar and method of making and using the same in which, in one embodiment, the rounder portion of the rounder bar will have a shape that presents a concave shape having one of at least one flat surface and/or edge to the incoming dough. In another embodiment, the rounder bar will include at least one depression area that allows for an immediate, rather than gradual, expansion of the dough ball. This immediate expansion allows the formation of a dough ball with a more uniformly round shape and also eliminates the formation of a dimple on the resulting dough ball that exits the rounder.

Abstract: A preferred method of the present invention includes the steps of: (1) providing a mass of dough; (2) providing a length of dough delivery conduit; (3) detaching a first portion of dough from the mass of dough; (4) delivering the first portion of dough into the dough delivery conduit; (5) detaching a second portion of dough from the mass of dough; (6) delivering the second portion of dough into the dough delivery conduit to form a stream of dough within the dough delivery conduit; (7) passing the stream of dough toward a dough piercing sharp for dividing the stream of dough, and; (8) forming the stream of dough into a plurality of dough pieces. Preferably, the step of delivering the portions of dough comprises utilizing a piston.

Abstract: Process for the preparation of a puff pastry, in which a composition containing flour, salt, acidic proteins and an inactivated fermentation agent is mixed at room temperature, lumps of fat are added to this composition during the mixing step so as to obtain a heterogeneous dough, finally water is incorporated into this dough, the dough is extruded and then the puff pastry thus obtained is stored at a temperature of −40° C. to +10° C.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

Abstract: The present invention is directed to a method and apparatus for baking substantially continuous pita bread and also for separating the upper and lower layers of such a continuous pita bread. A substantially continuous extrusion of dough is transported along a conveyor system and cut longitudinally into a series of elongated dough strips. The elongated strips are baked in an oven so that the strips inflate and become substantially tubular. When the baked tubular strips emerge from the oven, the upper layer and lower layers of the bread strips are detached from one another along their edges by a cutter assembly. The upper and lower elongated strips are thus separated and available for further processing, such as chopping into snack-sized portions and/or seasoning.

Abstract: Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours are analyzed by derivatizing the amino acids therein and measuring derivatized tyrosine content. In the case of dough analyses, the dough samples are periodically fluorometrically analyzed to determine tyrosine bond levels therein. Such data is then compared with preestablished standards and modifying additives such as oxidizing agents or free tyrosine can be added to adjust the tyrosine bond formation rate and tyrosine bond content of the dough.

Abstract: Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the filling can be adjusted, e.g., as by the incorporation of moisture, so as to be substantially equivalent to the water activity of the dough into which the filling is to be incorporated to provide a dough product in accordance with the present invention. By reducing the differential in water activities between the dough and the filling, moisture migration between the filling and the dough can be reduced or eliminated so that when the dough product is baked or otherwise cooked, a baked dough product with excellent visual and organoleptic properties is produced, even after prolonged periods of storage.

Abstract: The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing the gas flushing device and aligning the device with the container. The method also includes moving the piston of the device into the container until the piston encounters a predetermined pressure. Next, the piston is retracted from the container while simultaneously releasing a fushing gas through the hole. Next, the piston is removed from the container and the container is sealed in an inert atmosphere.

Abstract: A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkaline compound in a concentration of at least 0.2 parts by weight per 100 parts by weight farinaceous component (d.s.b.) and water in a closed system to develop a pronounced masa flavor without pasting the starch component of the farinaceous component while maintaining the water content of the composition in the closed system at 2% to 20% by weight of the composition.

Abstract: Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: A method and apparatus are provided for continuously and quantitatively supplying bread dough. The apparatus comprises a pressing structure that includes two movable members, one of which includes at least one roller or one belt conveyor, and the other of which includes at least one belt conveyor, the roller being adapted to rotate about its own axis to apply a force to pull bread dough downward and the belt conveyor being adapted such that a portion of its conveying surface contacting the dough moves downward to pull the bread dough downward.

Abstract: A method of producing a comestible and associated apparatus are disclosed. A baking mixture is prepared having a moisture content. A mold arrangement is then provided having a mold cavity which is sealable from ambient pressure. The baking mixture is placed in the mold cavity and the mold cavity is then sealed. Thereafter, the mold arrangement is heated with the baking mixture therein such that pressure in the mold cavity rises above ambient pressure and a substantial portion of the moisture content in the baking mixture remains in the mold cavity as the baking mixture heats to form the comestible. In one aspect, the baking mixture is formulated to have a density which is approximately equal to the desired density of the comestible to be produced. Thereafter, the mold cavity of the mold arrangement is substantially filled with the density controlled baking mixture.

Abstract: The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.

Abstract: Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of 4:1 to as much as 50:1 at an average convergence angle of 5 to 65° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Abstract: A method is provided for forming a spherical dough body by rounding a dough piece. The apparatus comprises a pair of opposed pressing and feeding members that apply pressure horizontally to the dough piece and a pressing member that repeatedly applies a force to the lower part of the dough piece, so that the lower part of the dough piece can be brought to the center thereof.

Abstract: A new and improved bulk sandwich package and method of packaging and merchandising is provided. A plurality of sandwiches are individually wrapped in gas permeable wrap and then bulk packaged in a modified atmosphere process, refrigerated and distributed to store locations or merchandisers where the bulk packages are refrigerated until needed, opened and placed in a refrigerated merchandiser for sale. The refrigerated merchandiser therefore provides consumers with a deli-style sandwich in stores without kitchen facilities, and permits the self-service purchase of the pre-assembled sandwiches.

Abstract: A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one topping station. The dough bases are prepared from dough ingredients in a kneading and extrusion device, and then passed through a series of processing stations such as a shaping press, a metering and distribution station for tomato puree or sauce, or several metering stations for the topping, and the baking station, on a preheated transport plate. Each dough base is prepared and provided with a topping according to individual orders from a list.

Abstract: A method for producing high-quality dietary fibrous bread which has a creamy quality and keeps its elastic texture for a long period of time after baking or steaming, uses a hydrate gel of glucomannan (bound water) in place of water (free water) in preparing the dough in conventional bread production.

Abstract: An apparatus including two symmetrical slide members moved relative each other for shaping a cylindrical body into a plurality of spherical bodies, wherein the slide members each have two vertical sidewalls, and a plurality of U-grooves and partition flanges alternatively arranged in parallel between the vertical sidewalls, the U-grooves each having two distal ends and a depth gradually increased from one distal end to the other, the partition flanges each having two distal ends and a thickness gradually increased from one distal end to the other, the vertical sidewalls each having two distal ends and an inner side vertically curved inwards, the inner side having a vertical depth gradually increased from one distal end to the other.

Abstract: The present invention relates to a process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape under conditions such that the dough undergoes substantially no expansion in the mold during injection; and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape. These molded tridimensional pasta products possess organoleptic properties which are superior to those of traditional pasta products.

Abstract: A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

Abstract: Foodstuffs and drink mixes containing extruded fiber-containing intermediates are disclosed. The extruded intermediates include a soluble fiber source and an insoluble fiber source, and are useful in preparing baked goods, drink mixes, liquid drinks and other foodstuffs. Processes for preparing the intermediates and the foodstuffs and methods of lowering cholesterol with the foodstuffs are also disclosed.

Abstract: A method of conveying bar-like bread dough pieces is provided. By it a bar-like bread dough piece being conveyed on the conveying face of a conveyor, with its axis being perpendicular to the direction of the conveyance thereof, is caused to rotate about the axis at a point downstream of the conveyor, and then the bar-like bread dough piece having a straight shape is moved to the next step. Further, an apparatus for conveying bar-shaped bread dough pieces is provided. It comprises a conveyor, and an engaging member provided near the conveying face of said conveyor, at a point downstream of said conveyor, for allowing a bar-like bread dough piece being conveyed on the conveying face of the conveyor to rotate about its axis while the engaging member contacts the bar-like bread dough piece, the distance between the engaging member and the conveying face being adjustable.

Abstract: A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the plurality of dough sticks can be separable from the plurality of dough sticks along a break line in which liquid starch had been applied.

Abstract: The invention relates to specific bacterium and proteins with xylanase activity derived from the bacteria, in particular to xylanases which are free of any significant cellulase activity and which are active at high temperature and at neutral to alkaline pH. Xylanases having these characteristics are particularly useful in the bleaching of wood pulps, such as kraft pulps. The preferred bacterium designated B230 was isolated from white-rotted kerri wood in Western Australia; a sample of which has been deposited under the provision of the Budapest Treaty in the Australian Government Analytical Laboratories under the accession number N94/41262. This preferred bacterium is a gram positive, obligatively aerobic, rod-shaped with a centrally-located spore and has the taxomonic characteristics of Bacillus subtilis (by VITEK method).

Abstract: Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula wherein R1 is one of the radicals where R2 is H, lower alkyl R3, R4 are H, lower alkyl, lower alkoxy, hydroxy, or R3+R4 together are methylenedioxy, R5 is lower alkyl and the broken lines represent in the ring one additional bond and in the side chain an optional bond.

Abstract: A baked product in the form of waffles or wafers can be made from a mass which is comprised of flour, oils, fats and lecithin-containing additives, and water by baking in a baking mold, on drum or belt. At least a partial substitute for the lecithin containing component is monostearyl citrate which is added and is effective to facilitate separation of the product from the baking surface.

Abstract: An apparatus (10) for forming open ended, cone-shaped snack products includes a rotary cutter (28) having opposed, counterrotating rollers (30) each formed by multiple cutting discs (36) axially spaced on a mandrel (34) by spacers (38). A dough sheet formed by a sheet forming device (12) is conveyed to a slitting device (24) which slits the dough sheet into multiple pairs of dough strips. The dough strips are conveyed on a conveyer (26) towards the rotary cutter (28). The first dough strips of each pair pass over the end of the conveyor (26), and twisted 90° as they pass over sheaves (44, 56, 60) and pass between stationary guides (42) to the first roller (30) while the second dough strips of each pair pass over the end of the conveyor (26), are twisted 90° as they pass over sheaves (46, 58, 62) and pass between the stationary guides (42) to a second roller (30). The pair of dough strips are drawn under tension through the nip of the rollers (30) in a face to face stacked orientation.

Abstract: An apparatus for joining dough blocks to form a continuous dough sheet. The dough blocks are cut from a dough mass and drop into a space between first and second groups of rollers. The first and second groups of rollers include horizontally-paired rollers arranged in tiers and forming a substantially V-shaped space for receiving the dough blocks, with the uppermost pair of rollers being separated by a first horizontal gap which is wider than a second horizontal gap separating the lowermost pair of rollers. The first group of rollers are rotated in a direction (e.g., clockwise) which is opposite to that of the second group of rollers. In addition, the first group of rollers is alternately moved toward and away from the second group of rollers, thereby applying vibrations to the dough blocks.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A preferred embodiment of the oil filled rounder bar with grooves for use with an endless belt-type conveyor for transporting dough pieces thereon incorporates a shaping surface formed of oil filled plastic material. The shaping surface forms a pocket with the belt of the conveyor and receives and shapes dough pieces transported along the belt of the conveyor. Preferably, an array of grooves are formed in the shaping surface to promote frictional engagement of the dough pieces with the shaping surface. Method aspects also are provided.

Abstract: The present invention provides a method of forming proofed dough for baked goods in a predetermined shape, as well as an apparatus for practicing the method. The apparatus includes a closed dough handling system that includes a pressurized dough mixer, a dough transporting device joined to the pressurized dough mixer, and an injection molding device joined to the dough transporting device. The method includes the step of transporting proofed dough from the pressurized dough mixer through the dough transporting device to the injection molding device, wherein the injection molding device fills the injection mold with dough when it is connected to the dough transporting device, thus forming one or more pieces of dough having the predetermined shape within the molds. The injection molds containing the dough may then either be conveyed into an oven to form a baked piece of dough having the predetermined shape, or conveyed into a freezer to form a frozen piece of dough having the predetermined shape.

Abstract: Wafers that are shaped, for example, as a basin (C) are obtained from an intermediate product (P) in which the aforesaid shaped parts are joined together by a substantially flat base part (A). The shaped parts (C) have a thickness of the order of, for example, 1-1.5 mm compared with the significantly greater thickness, of the order of 2.2-2.5 mm, of the base part (A). In this way it is possible to extract the intermediate product (P) from the cooking mold safely and without the risk of breakage, even when the shaped parts (C) have much thinner walls.

Abstract: Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing the food color and extrudate food product to form a complexly patterned food product, a reducing passageway for reducing the cross sectional area of the patterned dough from an inlet end (34) to outlet end (36) of at least 50:1 at an average convergence angle of .ltoreq.45.degree. and an extruder exit port at the discharge end of the reducing passageway. The methods comprise the steps of: providing a plastic extrudable food mass; providing at least one color; mixing the food mass and color to form an organized complexly patterned food dough having an initial cross sectional area; reducing the initial cross sectional area by a factor of at least 50:1 with an average convergence angle of .ltoreq.45.degree.

Abstract: Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These flour blends make it possible to obtain foods which have excellent texture and flavor when consumed immediately after preparation or after being heated or thawed.

Abstract: A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22% less than a water content of the dough, and then the bread, after advantageously being allowed to rest for from 1 day to 7 days at a temperature of 4.degree. C. to 10.degree. C., is sliced, to provide a slice or slices having at least one crumb surface which then is toasted and after which, a food composition topping, which may be in an amount, by weight based upon the composite product weight, of from 50% to 75%, is placed upon the toasted crumb surface, and then the composite product obtained is packaged and refrigerated or frozen.

Abstract: Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: The invention relates to a leavened baked good including alkali metal bisulfate and a substance capable of releasing gas upon reaction with the alkali metal bisulfate to leaven the baked good.

Abstract: A bakery dough flour applicator 10 for applying flour 12 to a dough piece 22 as the dough piece 22 travels along a processing path 134 includes a hopper 32 for supplying flour 12 and a transfer assembly 54 for providing flour 12 from the hopper 32 to an aerator 34 which creates an airborne flow of flour 40. The airborne flow of flour 40 is delivered to the interior of an enclosure 130 disposed about the dough processing path 134 through a plurality of spray nozzles 44 which direct the airborne flow of flour 40 to a dough piece 22 travelling through the enclosure 130 along the processing path 134 so that flour 12 from the airborne flow 40 adheres to the exterior surface of the dough piece 22. Flour 12 that does not adhere to a dough piece 22 is collected and filtered and provided back to the hopper 32 for later use.

Abstract: A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation.

Abstract: A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture, and an at least an additional 2-20% by weight dietary minerals (such as calcium, zinc, iron, manganese, phosphorus, etc.) and/or fibers, and/or other edible materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50% (e.g. 50-200%) of the RDA of calcium per 32 gm slice may be produced without emulsifiers, calcium citrate, or other equivalent chemical additives.

Abstract: A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.

Abstract: A process for preparing dough pieces is provided. In the process, fermented dough receives repeated pressure for stretching, which pressure is given by a pressing device. However, through this process, the network structure of gel is not broken. Thus, a further fermentation step, such as an intermediate fermentation step or a final fermentation step, can be eliminated.

Abstract: Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase). When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin.

Abstract: A rapid cycle household automatic breadmaker for producing bread has a total cycle time in the order of about one hour, including a kneading cycle of 10 minutes, a rise time cycle of twenty minutes and a baking cycle of thirty minutes. In producing a loaf of bread, the bread ingredients are preheated by hot water to a preheat temperature of about 49.degree. C. to 54.degree. C. and maintained at the preheat temperature for the duration of the kneading cycle and for at least a portion of the rise time. The bread dough is baked at a temperature of about 216.degree. C. to 232.degree. C. during the baking cycle.

Abstract: A food composition comprises gluten, a gliadin or glutenin and food stuff such as an additive for chewing gum, a batter for frying, a dough, a seafood paste and a livestock paste. A food quality such as taste is improved in the composition.

Abstract: Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also disclosed are preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.

Abstract: An apparatus and method for making pizza includes a housing and a plurality of canisters containing fresh dough stored in the housing. A cutting blade is disposed in the housing and is moveable between an upper limit position and a lower limit position to cut a slice of dough from one of the plurality of canisters. A press plate is disposed in the housing and receives the slice of dough. The press plate includes a first plate and a second plate that selectively move into engagement with each other to define an internal chamber therebetween to press flat and preheat the slice of dough. A rotary index table station is disposed in the housing and includes a plurality of plates, with each of the plates being rotatable about a central axis of the rotary index table station. Preheated pizza crust is deposited on the plates. Each of the plates is then moveable between an innermost radial position and an outermost radial position.

Abstract: Masa handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.