Including Sheeting, Laminating, Or Folding Patents (Class 426/502)
  • Patent number: 9955720
    Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.
    Type: Grant
    Filed: December 18, 2015
    Date of Patent: May 1, 2018
    Assignee: Kellogg Company
    Inventors: Norbert Gimmler, Charles A. Smith, Chris Willoughby
  • Patent number: 9247752
    Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.
    Type: Grant
    Filed: March 14, 2011
    Date of Patent: February 2, 2016
    Assignee: Kellogg Company
    Inventors: Norbert Gimmler, Charles A. Smith, Chris Willoughby
  • Patent number: 9220278
    Abstract: A Flatbread Dinner Ware apparatus to serve flatbreads tortillas including features to assists the consumer in properly filling folding and wrapping flatbreads by forming a recessed center cavity, creating and controlling fold lines and fold line creases that forms maintains and controls the shape of a flatbread tortilla as it is being assembled. The folding apparatus converts the shape of a flatbread tortilla by providing a plate like tool-template that controls each end section, and the top and bottom sections (folds) of a flatbread tortilla as it is being assembled (wrapped). The tortilla wrapper apparatus also provides a pocket to determine the proper amount of foodstuff to be placed into the apparatus.
    Type: Grant
    Filed: September 19, 2013
    Date of Patent: December 29, 2015
    Inventor: Kenneth Alley
  • Publication number: 20150099049
    Abstract: A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided. A device for circularizing croissant dough 100 comprises a first guide for reducing a width 114 that moves a first end 5a of the U-shaped croissant dough 5 toward a center of the U-shape, a plate 118 that is inserted under a second end 5b of the U-shaped croissant dough 5 and lifts the second end 5b, a second guide for reducing the width 116 that moves the second end 5b that is lifted toward the center of the U-shape, and a pusher 130 that vertically presses the first end 5a and the second end 5b that are moved to the center of the U-shape so as to stick one to the other.
    Type: Application
    Filed: October 2, 2014
    Publication date: April 9, 2015
    Inventors: Nobuaki Harada, Sadao Ueno, Hitoshi Kuwabara
  • Publication number: 20150056336
    Abstract: An improved system and method for the manufacture of pizza products is disclosed. A set of cavities is formed in the shell in a cavity-forming operation. The cavity-forming operation may be performed in a fixture using a set of ports or outlets to inject a fluid to form the cavities and/or to fill the cavities with a fill material. A tool may be used to form the shell and/or the set of cavities (which may be filled or empty or in a combination). The fill material may be cheese or tomato/vegetable segment or pizza sauce or the like. The cavities may be formed in the edge or crust of the pizza product or in the center region of the pizza product. The pizza product may be commercially distributed as a frozen pizza product, including as a finished pizza product with toppings or as a pizza shell.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 26, 2015
    Inventors: SAMUEL J. FAHEY-BURKE, NATHAN P. MYHRVOLD, HUAN LARISSA ZHOU, ALISTAIR K. CHAN
  • Publication number: 20140356503
    Abstract: An apparatus for scaling dough and method of using the same includes a pair of infeed rollers that provide dough to pair of positive pressure rollers that rotate faster that the rate dough is received. A bed defines a ram chamber with an inlet and an outlet. The bed is adjacent to the pair of positive pressure rollers. Dough is received in the ram chamber through the inlet. A ram disposed in the ram chamber reciprocates therein to compress dough. A rotatable head with a scaling chamber is adjacent the outlet of the ram chamber. The rotation of the head and the reciprocation of the ram are synchronized so that a downward stroke of the ram compress dough received in the ram chamber into the scaling chamber.
    Type: Application
    Filed: May 29, 2014
    Publication date: December 4, 2014
    Inventor: John H. Moynihan
  • Publication number: 20140335228
    Abstract: A pet meal product and methods of making the pet meal product. The pet meal product including an edible bar, including a complex carbohydrate, a protein, a fat, and a multi-vitamin, wherein the edible bar provides a nutritionally complete meal. In some examples, the pet meal product further includes, an antioxidant, an omega-3 fatty acid, a flavoring compound, a coloring agent, and a texturizing agent.
    Type: Application
    Filed: May 8, 2013
    Publication date: November 13, 2014
    Inventors: Kristina Guerrero, Brandon Sylvester
  • Patent number: 8877279
    Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.
    Type: Grant
    Filed: January 20, 2014
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: David B. Emerson, Shalaka Narwankar
  • Patent number: 8846124
    Abstract: A method for forming a pressed, baked food product including providing a dough intermediate puck. The dough intermediate puck is processed through a first, compression station that applies a compression force and heat to the dough intermediate puck, resulting in a pressed puck. The pressed puck is processed through a second, dwell and heating station that contacts opposing major surfaces of the pressed puck in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product. The above steps are characterized by continuous movement of the puck from an upstream end of the first station to a downstream end of the second station. In one embodiment, residual heat from the first station is applied in the second station.
    Type: Grant
    Filed: June 22, 2005
    Date of Patent: September 30, 2014
    Assignee: General Mills, Inc.
    Inventor: Thomas E. Heinzen
  • Patent number: 8734143
    Abstract: The invention relates to a dough roller device (2) comprising a first roller pair unit (21) and a second roller pair unit (22) situated below the first roller pair unit (21), wherein the relative position of the first and second roller pair units is adjustable. Preferably the rollers (31,32) of the first roller pair unit (21) define a passage for dough between the rollers, and wherein the relative position is adjustable for placing one of the rollers (33, 34) of the second roller pair unit (22) more or less below the passage. The invention further relates to an assembly for dough treatment, comprising a dough roller device (2) as disclosed above and a supply device for supplying dough, wherein the supply device comprises a conveyor (12) extending to an upper side of the dough roller device (2). The belt onto which the dough is deposited has flour dusted onto it before the dough is laid on the belt.
    Type: Grant
    Filed: November 19, 2009
    Date of Patent: May 27, 2014
    Inventors: Nigel Justin Morris, Jan Vermeulen
  • Publication number: 20140134314
    Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.
    Type: Application
    Filed: January 20, 2014
    Publication date: May 15, 2014
    Applicant: Frito-Lay North America, Inc.
    Inventors: David B. Emerson, Shalaka Narwankar
  • Publication number: 20140120213
    Abstract: A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.
    Type: Application
    Filed: January 25, 2013
    Publication date: May 1, 2014
    Inventor: Van MILLER
  • Publication number: 20140093624
    Abstract: The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.
    Type: Application
    Filed: September 30, 2012
    Publication date: April 3, 2014
    Inventor: Guillermo Trevino
  • Patent number: 8679563
    Abstract: A sheeter includes an internally grooveless front roller, a rear roller configured to rotate counter to the front roller, a partially spiraled stripper wire coupled across the front roller, and a conveyer belt connected to a proximal conveyer roller and a distal conveyer roller. The conveyer belt includes a landing zone configured to prevent damage to a received product. The conveyer belt includes a raised portion adjacent to the proximal end and flat portion towards the distal end.
    Type: Grant
    Filed: April 5, 2013
    Date of Patent: March 25, 2014
    Assignee: Casa Herrera, Inc.
    Inventor: Michael L. Herrera
  • Patent number: 8663726
    Abstract: An object is to provide a method and an apparatus for lapping strip-shaped food dough onto a transporting unit without repeatedly applying tension or relaxation. A method of lapping food dough in which strip-shaped food dough being continuously conveyed is lapped onto the transporting unit configured to transport the food dough in a direction intersecting a conveyance direction of the food dough.
    Type: Grant
    Filed: February 19, 2010
    Date of Patent: March 4, 2014
    Assignee: Rheon Automatic Machinery Co., Ltd.
    Inventors: Takeshi Oderaotoshi, Tomokuni Akutsu, Hiroyuki Okaizumi, Norio Kobayashi
  • Publication number: 20140037789
    Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.
    Type: Application
    Filed: August 1, 2012
    Publication date: February 6, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Donald Casimir BERNARD, Donna Jan DIERMEIER, Tamer Morad ELSAWY, Ponnattu Kurian JOSEPH, Renu MATHEW, Sid SAMBASHIVAN, Rogers WILLIAMS
  • Publication number: 20140037815
    Abstract: The process of making Roti includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. The dough is then formed into a first round disk of a predetermined diameter. The first round disk of dough is then rubbed with a predetermined amount of oil, and reconfigured so that a second round disk of dough is formed. The second disk of dough is oiled then baked on each side thereof forming an untexturized Roti 10. The hot untexturized Roti is then placed into a texturizing apparatus 12. The untexturized Roti 10 is texturized by manipulating the apparatus so that a predetermined motion is implemented. This allows Roti 22 to form having a flaky surface 24. The Roti 22 is then removed from the texturizing apparatus 12 and placed in a pre-prepared container.
    Type: Application
    Filed: August 2, 2012
    Publication date: February 6, 2014
    Inventors: Diane King, Leslyn Brown
  • Patent number: 8613966
    Abstract: A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a confectionery product comprising a rippled wafer (90) formed of a convoluted wafer ribbon (80), wherein the turns are substantially uniformly distributed across the cross section of the rippled wafer, where a turn is a change in direction of the wafer ribbon of at least 45°, and a confectionery product comprising a three-dimensional rippled wafer (90) formed in a single step.
    Type: Grant
    Filed: January 7, 2004
    Date of Patent: December 24, 2013
    Assignee: Mars, Incorporated
    Inventors: Garry Dean Moppett, Nicos Charalambous, Will Robert MacKay Taylor, Peter Andrew Clarke
  • Publication number: 20130337110
    Abstract: The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.
    Type: Application
    Filed: November 14, 2011
    Publication date: December 19, 2013
    Inventors: Léon Marie Francois Spierts, Adrianus Josephes Van Den Nieuwelaar, Marcus Bernhard Hubert Bontjer, Patricia Rosa Maria Hoekstra-Suurs
  • Publication number: 20130266707
    Abstract: A dough cutting device for producing a dough piece for baking toast or the like. The dough roll is moved on a lower conveyor belt having a roll centerline oriented transverse to a conveying direction. At least one cutting knife rotating about a front rotational axis is arranged at a distance corresponding to a variably adjustable front separating gap above the lower conveyor belt, and sectionally cuts the dough roll, wherein a front connecting web of the dough roll remains.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 10, 2013
    Applicant: Fritsch GmbH
    Inventors: Markus Fackelmann, Josef Hoos
  • Patent number: 8522673
    Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: September 3, 2013
    Assignee: Prince Castle, LLC
    Inventors: Terry Tae-Il Chung, Loren Veltrop, Brian Hee-Eun Lee, Donald Van Erden, Christopher B. Lyons
  • Publication number: 20130224362
    Abstract: Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.
    Type: Application
    Filed: February 1, 2013
    Publication date: August 29, 2013
    Applicant: MARS, INC.
    Inventor: Mars, Inc.
  • Publication number: 20130216680
    Abstract: This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean content, and can be eaten by children and adults. Provided is a hollow confectionery obtained by baking dough comprising soybeans, a starch, and a pregelatinized starch.
    Type: Application
    Filed: October 19, 2011
    Publication date: August 22, 2013
    Applicant: OTSUKA PHARMACEUTICAL CO., LTD.
    Inventor: Kaoru Yamada
  • Patent number: 8512782
    Abstract: A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined.
    Type: Grant
    Filed: April 4, 2008
    Date of Patent: August 20, 2013
    Assignee: Kellogg Company
    Inventors: Joseph George Akamittath, Charles Aden Smith, Dave Helsen
  • Publication number: 20130209648
    Abstract: The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.
    Type: Application
    Filed: August 5, 2011
    Publication date: August 15, 2013
    Inventors: Chandrika Mohanan, Suresh Kumar Nediyedath, Akalya Shanmugam
  • Patent number: 8505445
    Abstract: The present invention provides a device for performing multiple folding on a pastry case enclosing a stuffing so as to made stuffed foods with pastry cases, such as Chinese spring rolls and Mexican tacos. The device is characterized in that a stuffing feeder, a pastry case front folding plate, a pastry case front pressing stand, a pastry case two-sided folding plate, a pastry case flanging and pressing stand, and a consecutive folding and pressing stand are disposed on a conveyor belt of an apparatus in sequence, for performing the steps of: upon entry of the pastry case onto the conveyor belt, feeding a stuffing automatically and continuously, and then performing single folding, two-sided folding, and secondary bending-pressing, to thereby form stuffed foods with pastry cases by multiple folding.
    Type: Grant
    Filed: December 20, 2010
    Date of Patent: August 13, 2013
    Inventor: Ou-Young Robert
  • Patent number: 8507025
    Abstract: A method of preparing rumen-protected carbohydrates for use in ruminant feeds by inducing the Maillard reaction between a reducing carbohydrate source and a protein source. Products made by the process and methods for maintaining or restoring blood glucose levels within the normal reference range for ruminants, especially during transition or under heat stress are also disclosed.
    Type: Grant
    Filed: February 7, 2011
    Date of Patent: August 13, 2013
    Assignee: Rupca, LLC
    Inventor: Juan Pablo Russi
  • Patent number: 8434404
    Abstract: A sheeter includes an internally grooveless front roller, a rear roller configured to rotate counter to the front roller, a partially spiraled stripper wire coupled across the front roller, and a conveyer belt connected to a proximal conveyer roller and a distal conveyer roller. The conveyer belt includes a landing zone configured to prevent damage to a received product. The conveyer belt includes a raised portion adjacent to the proximal end and flat portion towards the distal end.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: May 7, 2013
    Assignee: Casa Herrera, Inc.
    Inventor: Michael L. Herrera
  • Publication number: 20130108765
    Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.
    Type: Application
    Filed: December 19, 2012
    Publication date: May 2, 2013
    Inventor: MARIA DOLORES MARTINEZ-SERNA VILLAGRAN
  • Publication number: 20130101719
    Abstract: A pie mold and method of making a pie crust that includes a rigid base and a flexible lid. The rigid shallow base includes a bottom plate and a side wall that forms a cavity of a size to correlate to a conventional pie or tart pan. The lid is placed atop the base to cover the dough-filled cavity and then the filled pie mold is chilled. Once the dough is sufficiently chilled, the dough is transferred to a conventional pie plate for baking. The pie mold may further include one or two optional non-stick liners that are positioned atop the bottom plate and upon which or in between which the dough is shaped. The liners are used to transfer the chilled and shaped pie dough to the pie pan, and peeled off prior to placing the pie dough into the pie pan and/or baking the pie crust.
    Type: Application
    Filed: April 11, 2012
    Publication date: April 25, 2013
    Inventor: Denise R. BROWN
  • Publication number: 20130078345
    Abstract: Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.
    Type: Application
    Filed: March 23, 2012
    Publication date: March 28, 2013
    Inventors: Timothy J. Bender, Michael K. Vickery, Michael D. Trowbridge, Jeffrey H. Martin, Woodrow R. Guinnip
  • Patent number: 8309148
    Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
    Type: Grant
    Filed: August 6, 2009
    Date of Patent: November 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
  • Publication number: 20120276259
    Abstract: Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.
    Type: Application
    Filed: July 6, 2012
    Publication date: November 1, 2012
    Inventors: Christine O'Connor, James Fischer, Michael D. Engesser
  • Patent number: 8293308
    Abstract: A method for producing wafers by extrusion comprising the steps of a. Preparing an ingredient mix b. Feeding the mix in an extruder and cooking the mix c. Extruding the cooked mix such that an extruded and expanded non-planar structure is formed d. Unfolding the structure to give a large extruded sheet e. Subjecting the extruded sheet to stretching/pulling f. Adjusting the sheet in order to obtain a desired thickness g. Drying the sheet h. Separating the sheet into wafers of desired dimensions The invention also relates to the wafers thus produced and to a wafer production line.
    Type: Grant
    Filed: September 10, 2007
    Date of Patent: October 23, 2012
    Assignee: Nestec S.A.
    Inventors: Christophe Dautremont, Rodolfo De Acutis, Hugo Piguet
  • Publication number: 20120263854
    Abstract: The present invention relates to a flat bread dough composition, comprising: A) flour; B) shortening; C) water; and D) a leavening system having a leavening base and a leavening acid having a combination selected from the group consisting of a) sodium aluminum phosphate and dicalcium phosphate dihydrate; b) sodium aluminum phosphate and sodium acid pyrophosphate; c) sodium acid pyrophosphate and dicalcium phosphate dihydrate; d) sodium acid pyrophosphate, monocalcium phosphate, and calcium acid pyrophosphate; e) dicalcium phosphate dehydrate, monocalcium phosphate, and calcium acid pyrophosphate; f) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; g) sodium aluminum sulfate and dicalcium phosphate dihydrate; and h) sodium aluminum sulfate and sodium acid pyrophosphate, the sodium acid pyrophosphate exhibiting an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking, and the slower reacting of the leavening acids in the combination
    Type: Application
    Filed: January 14, 2011
    Publication date: October 18, 2012
    Applicant: INNOPHOS, INC.
    Inventors: LISA CHEDID, JOHN TOCZEK, JOHN BRODIE
  • Patent number: 8252357
    Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.
    Type: Grant
    Filed: June 1, 2009
    Date of Patent: August 28, 2012
    Inventors: Katsuma Sasaki, Yoko Usami, Masanori Ito
  • Publication number: 20120196010
    Abstract: A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.
    Type: Application
    Filed: January 28, 2011
    Publication date: August 2, 2012
    Applicant: Frito-Lay North America, Inc.
    Inventors: Ximena Quintero Fuentes, Ponnattu Kurian Joseph
  • Publication number: 20120189743
    Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.
    Type: Application
    Filed: March 28, 2012
    Publication date: July 26, 2012
    Applicant: FGF BRANDS, INC.
    Inventors: Sam Ajmera, John Gordon, Dragan Janus
  • Publication number: 20120156347
    Abstract: A cookie folding device for folding food to a desired shape. One embodiment of the cookie folding device includes a base, a center ridge and two arms. The arms pivot downwards, causing a cookie to bend around the arms and over the center ridge.
    Type: Application
    Filed: September 20, 2011
    Publication date: June 21, 2012
    Inventors: Barbara Perlin, Henner Jahns
  • Publication number: 20120093983
    Abstract: The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.
    Type: Application
    Filed: February 18, 2010
    Publication date: April 19, 2012
    Inventors: Markus Alexander Stieger, Robert Jan Hamer, Martijn Willem-Jan Noort, Johannes Hendrikus Franciscus Bult
  • Publication number: 20120052179
    Abstract: Forming machines and methods for forming a croissant dough piece in which the lateral end sides can be bent to form and join them, while they contact the upper surface of a transporting conveyor, are provided. In one aspect of the invention, the forming machines include an interception pin 75, which is arranged above the transporting conveyor 5 such that it is vertically movable and it is also movable in the conveying direction of the transporting conveyor 5. The forming machine also includes a plurality of pressing members 99, which are arranged above the transporting conveyor 5 such that they are vertically movable and are movable in the conveying direction of the transporting conveyor 5 at a velocity faster than that of the interception pin 75, and they are movable toward and away from each other.
    Type: Application
    Filed: August 25, 2011
    Publication date: March 1, 2012
    Applicant: Rheon Automatic Machinery Co., Ltd.
    Inventors: Akihiko Kato, Takao Takagi, Akira Todate
  • Publication number: 20120034360
    Abstract: A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The mixing and kneading unit may be configured to prepare dough. The dough may be prepared by mixing and kneading the ingredients dispensed by the dispensers. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked (e.g., heated, roasted and/or puffed) by the platen unit.
    Type: Application
    Filed: April 14, 2010
    Publication date: February 9, 2012
    Inventor: Nagarkar Pranoti Israni
  • Publication number: 20120027894
    Abstract: Lignan Flax Seed Cakes offers consumers a delicious and simple way to consume ground flax seed. This product combines multiple healthy ingredients, such as fruit, oats, and walnuts, with ground flax seed to produce a well-textured and desirable food item. This comestible food product enables individuals to receive a known (controlled) quantity of flax seed, while simultaneously consuming other beneficial ingredients. The enjoyable taste makes it easy to obtain the health benefits provided by flax seed within a consumer's diet.
    Type: Application
    Filed: August 2, 2011
    Publication date: February 2, 2012
    Inventor: Walt Osborn
  • Publication number: 20120021113
    Abstract: A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.
    Type: Application
    Filed: July 20, 2010
    Publication date: January 26, 2012
    Inventors: Maria Dolores Martinez-Serna Villagran, Yashwant Kumar, Consuelo Kong, David Joseph Bruno, JR., Anthony John Boiano
  • Publication number: 20120009303
    Abstract: A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product.
    Type: Application
    Filed: July 7, 2010
    Publication date: January 12, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventor: Ximena Quintero Fuentes
  • Publication number: 20110311687
    Abstract: The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.
    Type: Application
    Filed: August 3, 2009
    Publication date: December 22, 2011
    Applicant: NESTEC S.A.
    Inventors: Jean-Emmanuel Serre, Sophie Carli, Mickael Gaultier
  • Publication number: 20110311698
    Abstract: The invention relates to a dough roller device (2) comprising a first roller pair unit (21) and a second roller pair unit (22) situated below the first roller pair unit (21), wherein the relative position of the first and second roller pair units is adjustable. Preferably the rollers (31,32) of the first roller pair unit (21) define a passage for dough between said rollers, and wherein the relative position is adjustable for placing one of the rollers (33, 34) of the second roller pair unit (22) more or less below the passage. The invention further relates to as assembly for dough treatment, comprising a dough roller device (2) as disclosed above and a supply device for supplying dough, wherein the supply device comprises a conveyor (12) extending to an upper side of the dough roller device (2). The belt onto which the dough is deposited has flour dusted onto it before the dough is laid on the belt.
    Type: Application
    Filed: November 19, 2009
    Publication date: December 22, 2011
    Inventors: Nigel Justin Morris, Jan Vermeulen
  • Publication number: 20110293788
    Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Application
    Filed: May 27, 2011
    Publication date: December 1, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE
  • Patent number: 8048465
    Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.
    Type: Grant
    Filed: February 3, 2009
    Date of Patent: November 1, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Kenchu A. Tham, Edward Kevin McHugh, Steven Peter Zubanas
  • Publication number: 20110244088
    Abstract: A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first dough component, and combining the two dough components in a second sheeting step. The resultant composite dough sheet maintains distinct dough component zones. This resultant dough sheet is then cut into individual food pieces, which are further processed to produce a unique edible snack, such as a marbled cracker or multi-color chip or crisp.
    Type: Application
    Filed: April 2, 2010
    Publication date: October 6, 2011
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventor: Eugenio Bortone