Abstract: The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such compositions wherein a mix is aerated in an internal volume of a freezer barrel with a aerating means which has a low displacement of said internal volume, prior to cold extrusion.

Abstract: A food preparation system is disclosed comprising a food products container, a pump, and an extrusion horn that allows food products to be shaped to a uniform cross-section and deposited onto a moving surface for further processing. The pump provides a regulated, continuous flow of food products to the extrusion horn and may be a centrifuigal pump with sine-wave shaped impellers. The extrusion horn has an opening which is preferably oblong-shaped, with an average width much greater than its average height. The food products are pumped through enclosed conduits, continuously extruded through the extrusion horn with a uniform thickness and width, and then directly deposited onto the moving surface for further processing, such as heating, freezing, breading, or the like.

Abstract: Apparatus and method for producing an extruded product (and in particular a food product) comprising a plurality of intertwined or plaited extruded strands (140, 141, 142).

Abstract: A method and device for manufacturing an ice cream dessert that includes a built-in ice cream confectionery decoration deposited in the form of a gathered frill folded over on itself, the folds of which run alternately in one direction then in the opposite direction by extrusion from a set of moving nozzles with flattened end-piece with slot-shaped nozzle outlet placed above a moving support. The apparatus includes a source of cold ice cream composition supplying at least one extruded ribbon of ice cream composition at a temperature of −6° C. or below, a support for the set of moving nozzles which is given an oscillating movement transversely with respect to the moving support, and a mechanical device for setting the oscillating support in motion. The method can be practiced by operation of the device.

Abstract: The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.

Abstract: A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and melt-in-the-mouth texture while being rich in protein and calcium

Abstract: A cooling die, for use in the manufacture of extruded food products, the cooling die including: a plurality of core members forming a main body portion of the cooling die between die inlet and outlet ends and arranged about an axis of the die in neighboring relationship; a plurality of extrudate flow channels extending through the cooling die from the inlet end to the outlet end, defined by gaps between neighboring ones of said core members; at least one bore in each said core member through which coolant may flow; an enclosing structure adapted to secure the core members against radial movement relative to the die axis; means for connecting the cooling die to an outlet of a food extruder, a cooling fluid source and a cooling fluid receptacle; and extrudate flow distribution means, located adjacent the inlet end, adapted to direct extrudate from the outlet of the food extruder into selected ones of said extrudate flow channels.

Abstract: A food product and method of making the same are disclosed. The food product is preferably made of a processed Sorghum grain, and preferably from hybrids of Milo. The grain is subjected to decortication and extrusion. Additives may be provided to flavor or otherwise nutritionally enhance the processed Milo. The additives are added prior to extrusion. In another embodiment, the food product may be made from other grains or tubers by removing the starch and then using the starch to extrude the food product.

Abstract: A food product and method of making the same are disclosed. The food product is preferably made of a processed Sorghum grain, and preferably from hybrids of Milo. The grain is subjected to decortication and extrusion. Additives may be provided to flavor or otherwise nutritionally enhance the processed Milo. The additives are added prior to extrusion. The food product may be made from other grains or tubers by removing the starch and then using the starch to extrude the food product. A final food product may be achieved by further processing of the extruded grain. Further processing may include molding, baking, or pelletizing.

Abstract: The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.

Abstract: A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and/or glucose syrups in water characterised in that the confectionery product comprises a chocolate matrix having veins or strands of chewy sweet dispersed throughout.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

Abstract: A process of injection molding a natural resin into a mold cavity including lifter bars as part of the ejection system for extracting the molded animal chew of the mold cavity. The lifter bars are provided with a contacting area having a relatively high surface area ratio relative to surface area of the molded part that remains in contact with the mold after injection and mold opening.

Abstract: A method of providing for the absorption of an oil-based and/or aqueous based additive into an edible molding composition including the steps of supplying an edible molding composition, supplying an oil based and/or aqueous based additive and supplying fiber. The edible molding composition is combined with the oil based and/or aqueous based additive and the fiber, wherein the ail based and/or aqueous based additive is selectively absorbed into the fiber, and the fiber may be distributed within the edible molding composition.

Abstract: A system and method for forming a cooked, shaped product (e.g., an animal food) is provided. A flowable substrate is introduced into one or more shaping chambers in a fixture configured to both shape and cook the substrate. An ultrasonic energy source in communication with the fixture vibrates the walls of the one of more shaping chambers to cook the substrate in a desired manner. The fixture also may be configured to produce a shaped, hollow product and a multi-layer product.

Abstract: The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food products. The improved system includes an improved extruder die assembly comprising an imprinting insert element having a first aperture defined therethrough and at least one prong extending into the first aperture, and a forming insert element having a second aperture defined therethrough and positioned downstream from the imprinting insert element, wherein the shape of the second aperture is defined by at least one projection extending into the second aperture, and wherein each of the at least one projection aligns with a prong when the first and second apertures are coaxially aligned. The improved extruder die assembly of the present invention is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry.

Abstract: A system produces a multi-layer product by forming as many different ingredients as is required for the final product in steps that can be separate from each other and then combining these ingredients in an extrusion die that is formed to flow the separate ingredients in side-by-side flow paths and then combine them where necessary for the final product to be formed. Specifically, two of the flow paths are sandwiched by a third flow path whereby the final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient. A specific example of the food product is an animal food treat in the form of a cheeseburger.

Abstract: A process for manufacturing the ready-to-eat food bar. The ready-to-eat food bar produced by the present process includes agglomerated particles of one or more cereal bases is provided. The cereal bases include primarily amalyceous materials and optionally milk solids. The agglomerated particles are coated with a binder which includes sugars, milk solids, humectants or fat and optionally milk solids.

Abstract: An extruder system (10, 124) for the processing of feed materials is provided including an extruder (12), adjustable back pressure valve assembly (14) and a superatmospheric post-extrusion product treatment assembly (16, 124). The back pressure valve assembly (14) includes an adjustable valve member (48) which can be shifted to alter the effective cross-sectional open area of a product passageway (36), and alternately can be shifted to a product diverting position wherein the product is diverted from downstream processing. The treatment assembly (16) includes a sealed housing (78) directly coupled to the assembly (14) so that product emerging from the assembly (14) passes into housing (78) without experiencing atmospheric pressure. The treatment assembly (124) includes a product-guiding cowling (128) which is open to the atmosphere, together with a sealed housing (134) for effecting above atmospheric pressure treatment of extruded product.

Abstract: Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 &mgr;m and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle. The fibrous material obtained by extrusion cooking forms a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm.

Abstract: A rotary cutter (74) is rotated by a motor (76) through a drive and a belt (326) inside of a combination guard and belt tensioner assembly (260). The rotary cutter (74) includes a cutter head (82) having integral blade holders (92) which slideably receive knives (90) in a channel (230) each having a detent (236) which is received in an aperture (91) in the knife (90) so that no fasteners or moveable parts are provided for holding the knives (90) and adjustment of the knives (90) is not needed or allowed. Guard quarters (266, 314) and a guard half (268) are held in a closed position by a single latch (325). The guard half (268) includes an idler (300) which tensions the belt (326) in the closed position. The second guard quarter (314) mounted upon a pivotable cover (306) together with the mount (262) for the motor (76) defines an enclosure for the rotary cutter (74) and abuts with the guard half (268) in their closed positions.

Abstract: The invention relates to a method for the continuous preparation of pellets intended for the production of crusty and honeycombed snack-type food products from a natural starchy raw material having a starch content that is equal to or greater than 60% and a protein content below 13%. According to the invention, the raw material is preconditioned; said raw material is fed continuously into an extrusion machine with two co-rotary and co-penetrating screws; a supply and transport step, a cooking step, a degassing step and a cooling step are performed in the extrusion machine; a continuous bead of cooked dough having a moisture content of between 20 and 30% is formed; the dough is oriented in a vertical direction and pushed through a multiple-outlet mould to form several continuous beads; the beads are cut transversely to form pellets. The pellets are subsequently dried to produce pellets having a moisture content of between 10 and 12%.

Abstract: A cooking control method and a cooking control system for a food extruder used for producing direct-puffed snacks includes a material supply mechanism, a hydration mechanism, a processing mechanism including an extruder, and a control computer. The control computer determines a specific power consumption value from the electric energy consumed by the extruder and the supplied amount of the dough material, at the time of producing snacks having excellent quality, to designate this value as a reference value, compares this reference value of the specific power consumption value with the actual specific power consumption value, and when the difference is small, controls the number of revolutions of the extruder, and when the difference is large, controls not only the number of revolutions of the extruder, but also the amount of water added and the feed amount of materials, to thereby stabilize the snack quality.

Abstract: A rotary cutter is provided for cutting elongated extruded strips of a food dough product or the like on a conveyor into individual strip pieces of selected length and having angular cut ends simulating the overall appearance of French fry strips cut from whole potatoes. The rotary cutter comprises a pair of rotary support wheels mounted on opposite sides of the conveyor for rotation on longitudinally spaced axes extending normal to the direction of conveyor travel. A plurality of cutter elements extend transversely and angularly across the conveyor with their opposite ends carried by the rotary support wheels generally at the peripheries thereof for engaging and cutting conveyed extruded strips into individual and angularly end-cut strip pieces of selected length. A drive motor rotatably drives one of the support wheels for displacing the cutter elements into engagement with the extruded strips at a velocity closely matching the conveyor velocity.

Abstract: The invention includes an edible confectionery product that has at least two parts. The first part is a base unit formed of a first confectionery and having a top, a bottom, and between five to twelve sides when viewed from above. The second part is a center inclusion formed of a second confectionery. The center inclusion is partially embedded in the base unit and extends above the top of the base unit. The center inclusion is set in, as viewed from the top, from any side of the base unit. The first confectionery has a different composition and preferably has a different texture than the second confectionery. In one preferred embodiment, a plurality of base units are shearably joined.

Abstract: A process for making bread snacks with fillings of high water content is disclosed and the snacks have shelf lives at chilled or ambient temperatures of more than six weeks. Baked bread is used as raw material.

Abstract: Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers.

Abstract: An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.

Abstract: Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snacks. Press-forming can be conducted by press-molding the pasty mixture in mold cavities or by extrusion to form rods or ribbons that are cut into snack-size pieces. Grains such as grits, oatmeal, pasta and rice in a pasty mixture with egg white may include other foods such as ground meat, chopped nuts, maple syrup, etc.

Abstract: A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef.

Abstract: The invention relates to a proceed for solidifying the surface of raw sausage emulsion using ultrasound treatment and/or an adhesion-minimizing microstructure on the sonotrode interior surface while it is being transported, with, in the course of a continuous process, a substantial degassing of the raw product first being carried out. Subsequently, there is a direct contacting of the raw product with the surface of one or more ultrasonic sonotrodes, at least one of the ultrasonic sonotrodes being heated. As a result of the treatment, a thin, sealed, shape-stabilizing independent coagulation skin forms on the surface of the raw product. The ultrasonic energy is in the low frequency range, but has a high vibrational amplitude.

Abstract: A die head suitable for preparation of a dual textured pet food having a core and a shell surrounding or essentially surrounding the core, the die head attached to or an integral part of an extruder, which comprises a) at least two shell flow areas through which an extruded shell composition flows, b) a shell flow control regulator which is capable of impinging upon the shell flow, c) a core inlet tube located post shell flow control regulator, its orifice in the shell flow, and delivering core composition to the shell flow wherein the shell composition essentially or totally envelops the core composition d) the shell enveloped core composition exiting the die orifice.

Abstract: The present invention relates to a process for extruding ice cream, said process comprising delivering a plurality of ice cream flows to a nozzle characterised in that, one or more of said ice cream flows are divided into a plurality of additional flows within said nozzle before extrusion of said flows. The invention furthermore relates to an apparatus and novel ice cream products.

Abstract: Firm, flexible animal feed gel are prepared by a method comprises the steps of: A. Forming a liquid animal feed at a temperature above ambient temperature; B. Passing the liquid animal feed through a pipe cooled to a temperature below the temperature of the liquid animal feed of step (A) such that the feed solidifies to a stiff, flexible gel while in the pipe; and C. Collecting the gel as the gel exits the pipe. The pipe may be straight or coiled, and it may be cooled through the effect of a cooling jacket or container. The composition of the animal is feed is predominantly water containing at least one gelling agent and at least one source of protein, typically an animal-derived protein such as fish or poultry meal.

Abstract: An apparatus utilizes an object holding technique for holding a tray or discrete object while supplying a dough product onto the tray or discrete object. Preferably, a conveyor transports the tray or discrete object for receiving dough products. A subframe preferably moves the tray or object, by way of deflecting the conveyor, to a position with respect to a dough supplying device such that dough products may be placed on the tray or object. In an embodiment, a cutoff blade may be utilized to portion the dough products. Preferably, the operation of the conveyor, subframe, supply device, and cutoff blade are controlled by a control system. The present invention is also directed to methods of portioning and placing dough products on a tray or discrete object by way of such an apparatus.

Abstract: A powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages is described. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurised to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.

Abstract: An apparatus for encrusting bean jam is provided wherein patterns for opening and closing movements and up and down movements of shutter members of a cutting apparatus can be readily changed. The encrusting apparatus includes a cutting apparatus (13) having a plurality of shutter members (11) to cut a bar-like food material that is supplied from a combining nozzle (9), a food-receiving apparatus (17) to receive a food material that is encrusted and that is cut by the cutting apparatus (13), a first control motor M1 to open and close the plurality of the shutter members, and a second control motor M2 to move the food-receiving apparatus (17) up and down. The reference position for the first control motor M1 is determined on the position of the shaft of it when the shutter members (11) are closed to have their front ends meet at the center, or when the position is shifted 180 degrees in phase.

Abstract: A rotary cutter is provided for cutting elongated extruded strips of a food dough product or the like on a conveyor into individual strip pieces of selected length and having angular cut ends simulating the overall appearance of French fry strips cut from whole potatoes. The rotary cutter comprises a pair of rotary support wheels mounted on opposite sides of the conveyor for rotation on longitudinally spaced axes extending normal to the direction of conveyor travel. A plurality of cutter elements extend transversely and angularly across the conveyor with their opposite ends carried by the rotary support wheels generally at the peripheries thereof for engaging and cutting conveyed extruded strips into individual and angularly end-cut strip pieces of selected length. A drive motor rotatably drives one of the support wheels for displacing the cutter elements into engagement with the extruded strips at a velocity closely matching the conveyor velocity.

Abstract: Disclosed is a method for producing patterned compound food products that realizes production, by simple control, of food products having a surface color pattern, enclosing a food material of a taste different from that of the food material forming the outer section, and having excellent appearance without seams on the surface. The method includes: (A) pouring predetermined amounts of at least two kinds of fluid food materials of different colors for forming the outer section into a cavity of a mold to obtain a preshaped product in a substantially fluid state held in the cavity shape; (B) inserting a nozzle into the preshaped product; (C) injecting a predetermined amount of fluid filling material for forming the inner section through the nozzle into the preshaped product; (D) drawing the nozzle out of the preshaped product; and (E) solidifying, after (D), at least the fluid food materials in the cavity.

Abstract: A method of producing shredded cheese according to the present invention comprises producing cheese in a mixer; forming the cheese into cubes, the cubes being sized for shredding in a shredder; salting the cubes in a brine solution; and shredding the cubes in the shredder. The cheese may be cubed in a cubing device according to the present invention, which comprises an extrusion transfer tube connected to an infeed line. The extrusion transfer tube has an output end, where the cheese exits in the form of a log. A trim knife disposed at the output end of the extrusion transfer tube squares the log, and a cross-cut knife disposed adjacent to the trim knife cuts the log into cubes.

Abstract: A system and method for moving a flowable substrate through a chamber is provided. The chamber extends between first and second open ends and is both shaped and heated such that the flowable substrate can be shaped and cooked therein. A pushing force is applied to the cooked substrate to expel the cooked substrate through the second open end. In one embodiment, the pushing force is provided by a pushing device that extends into the chamber at the first open end to loosen the cooked substrate from the chamber walls and to cause the cooked substrate to exit the chamber through the second open end. In another embodiment, the pushing force is provided by a fill device that continuously introduces the flowable substrate into the chamber. In certain embodiments, an ultrasonic energy source may be provided to prevent adherence of the food product to the chamber walls and/or to assist in loosening any adhered food product from the chamber walls.

Abstract: Mold filling and feeding device (400) and process including using refractory filter cloth (202) to seal a mold line (100), in continuous conveyance, to a multi-stage pressurized filling and feeding device. The mold line (100) consists of vertically parted or horizontally parted green sand molds (101), or an extruded bed of media carrying various types of molds, including green sand, nobake, lost foam, investment casting shells, etc. These molds are bottom or side filled while moving for increased production rates. Feeding under pressure, while moving, is a second operation that improves casting integrity. The process includes a new and more efficient method of treating iron with magnesium for compacted graphite or ductile iron. A stitch (242) of filter cloth (202) holds modifying alloy (630) to the molds (101). A vacuum and pressure controlled column (550) provides consistent flow to thin walled castings, and pressurized feeding for heavy castings. Radiant energy losses are contained in the automatic system.

Abstract: A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials selected from the group of predetermined mixtures of defatted soy flour, soy meal, soy concentrate, cereal gluten in vital or starch-containing form and egg white, and up to about 7% by weight of edible mineral binding and cross-linking compounds; to mechanical pressure and added heat sufficient to convert the mixture into a hot, viscous protein lava; extruding the protein lava through and from a temperature controlled cooling die which cools and reduces the viscosity of the protein lava to obtain a cohesive, texturised, extrudate slab or ribbon in which vapour-flashing is substantially inhibited; and subjecting the solidified extrudate slab or ribbon to mechanical shredding in a hammer mill having a cage plate with a plurality of elongate discharge openings and a plurality of hammer bars hinged to discs attached to

Abstract: A method for producing a food product including a solid casing coating at least one stuffing in a coextrusion device including a coextrusion die fed with a proteic base and a stuffing material. The method including forming in a first section of the die the casing which solidifies via a thermic effect. The first section being longitudinally traversed by at least one hollow needle for transferring the stuffing, one hollow needle per stuffing material, and penetrating into a second section of the die. Stuffing the second section of the die including the solid casing formed in the first section of the die with the stuffing material coming out of the hollow needle traversing the first section. Recovering the product, including the external casing filled with the stuffing material, at the outlet of the die.

Abstract: The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food products.

Abstract: A fermented or yeast leavened dough is continuously fed to a plurality of nozzles and extruded and twisted into a plurality of continuous twisted dough ropes without substantially increasing the density of the dough. The dough is fed to the nozzles by an extruder or pump which supplies the dough at a substantially constant pressure without substantial surging of the dough. Each nozzle may produce a plurality of dough ropes which are twisted together to form a continuous twisted dough rope. By avoiding a substantial increase in dough density during extrusion and twisting, a hard, glassy texture in the baked product is avoided and a crispy, non-vitreous texture is achieved. The dough twisting apparatus includes a manifold having a plurality of dough passageways and extruder pipes which extend from the downstream ends of the dough passageways. A rotary die cup is mounted on each of the stationary extruder pipes. Each die cup contains one or more die orifices.

Abstract: A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features and a plurality of food product depositor modules may be assembled by the mating features to form the food product device. Preferably, the food product depositor module includes a supply port, a rotor positioned within a cavity, at least one sliding vane, and a discharge port. In an embodiment, the food product depositor module includes a cutoff device. Additionally, the present invention is also directed to methods of processing food products by way of such an apparatus.

Abstract: Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set.