Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough, including hydrolyzed starch, from which snack chips can be prepared.

Abstract: An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content which is characterized by at least 30% by weight of a first crosslinked starch, at least 2% by weight of a crosslinked dent corn starch having a crosslinking level of at least 500 ppm and from 5% to 20% by weight dextrin, and wherein the crosslinked dent corn starch is preferably acetylated.

Abstract: A fried crisp which includes a fried mixture of an edible product, such as, soy product, corn, potato or a mixture thereof, and an oil consisting essentially of grapeseed oil.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135, and a hydroxyl value between 300 and 575, wherein the fatty acids of said ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water, and(5) from about 1% to about 6% polyol fatty acid polyester.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% nondigestible fat and less than 0.5 gm/30 gm serving of digestible fat.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135 and a hydroxyl value between 300 and 575, wherein the fatty acid of the ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water; and(5) from about 1% to about 6% fat.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% fat.

Abstract: A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its preparation is disclosed.

Abstract: The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.

Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.

Abstract: A fat replacement composition and method of manufacture comprising inulin, a first emulsifier selected from mono- and diglycerides, propylene glycol monoesters, lactic acid ester of monoglycerides and mixtures thereof and a second emulsifier selected from DATEM, lecithin and mixtures thereof. The fat replacement composition has utility in ready to spread frosting.

Abstract: A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.

Abstract: A spread is disclosed to contain a fiber ingredient which is non-degradable by enzymes secreted by the human body. The fiber ingredient is a non-starch polysaccharide having an average molecular weight of more than 800 and at least 10 st %, based on the weight of the fibers of soluble fibers.

Abstract: Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.

Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts. A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, sugar beets, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25.degree. C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25.degree. C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25.degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.

Abstract: A baked product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that contains the following ingredients: (a) soya protein, (b) a fiber component containing at least 50% by weight of wheat bran, (c) vegetable oil, (d) a fat-containing, substantially starch-free nut and/or kernel component, (e) a preferably viscous, possibly protein enriched, low-fat sour milk product, possibly in the form of a dry powder, (f) egg white, possibly in the form of a dry powder, and (g) a leavening agent, the weight ratios of the ingredients, calculated on dry matter, being as follows: (a) to (b) from 0.3 to 3 (understood as the value of a/b being in the interval from 0.3 to 3), ((a)+(b)) to (c) from 3 to 8, ((a)+(b)) to (d) from 3 to 7, ((a)+(b)+(d)) to (e) from 8 to 12 and ((a)+(b)+(d)) to (f) from 12 to 20. The product is a bread-like product, which in isocaloric amounts can replace conventional bread whereby a long-acting blood sugar reduction is obtained.

Abstract: A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, a no-gluten or low-gluten content starchy material, such as dehydrated potato flakes, water, and a reducing agent, such as sodium metabisulfite. The amount of the durum wheat ingredient may be from about 45% by weight to about 75% by weight, and the amount of reducing agent may be from about 50 ppm to about 300 ppm, based upon the total weight of the durum wheat ingredient and no-gluten or low-gluten content starchy material used to form the machinable dough. The dough may be sheeted, cut into pieces, and baked to a moisture content of less than about 4% by weight. The doughs may be used to produce reduced-fat, low-fat, or zero-fat chip-like products which provide a snapping or cracking sound upon breaking.

Abstract: The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is a corn and a potato ingredient. The formed composition is sheeted and the sheeted composition is then laminated, educed in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product.

Abstract: A fibrous and granular konjak prepared from solidified konjak that can be suitably used as a material of processed foods or as a dietary food by itself is provided. If used for processed foods, it can give rise to any intended flavor and taste. A fibrous and granular konjak product is prepared by crushing a kneaded and solidified mixture of konjak roots and lime. It consists of granular and fibrous pieces that are about less than 6 mm long and contain 5 to 10% moisture.

Abstract: A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25.degree. C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25.degree. C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25.degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.

Abstract: The present invention provides a method for reducing rubberiness in the production of shelf-stable fat free or low-fat cookies caused by increased gluten functionality resulting from the elimination of shortening or fat in wheat-based cookies. At least about 50% by weight of the wheat flour is replaced with a flour mix comprising at least about 30% by weight white rye flour, at least about 30% by weight corn flour, and at least about 10% by weight rice flour. The particle size distribution of the flour mix is preferably about 55% by weight to about 65% by weight passes through a 60 mesh screen and none remains on a 30 mesh screen. The flour mix of the present invention may be used to produce shelf stable no fat, low fat, or reduced fat soft cookies, crisp cookies and other baked goods.

Abstract: A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough components into a composite dough sheet, cutting the dough sheet into a multiplicity of dough preforms, and frying the preforms to produce a snack with discontinuous characteristics.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of non-fat dry milk solids, from greater than 7 to less than 60 percent of an emulsifying binder selected from the group consisting of eggs, egg components, low-fat egg substitutes and mixtures thereof, from greater than 11 to less than 93 percent of a fat-like sensory additive, selected from the group consisting of corn syrup, molasses and mixtures thereof; and a leavening agent, wherein all percents are based on the weight of wheat flour. A process for mixing the above ingredients, followed by baking to produce a moist, tender cookie is disclosed.

Abstract: A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.

Abstract: In production of healthy food cakes, okara taken as a by-product in production of tofu, i.e. bean curd, is used in dried powder state in mixture with baking powder, fluid eggs and other ingredients such as powdered vegetables, powdered fruits and flavors. Inclusion of okara in the composition assures high degree of digestibility and nutrition with economic utilization of a refuse which has not been regarded in the field of industrial application all that long.

Abstract: A food product comprising a prepared mixture of shredded potato and shredded cheese can be used as a substitute for the bread dough base in pizza. The product can be used immediately, or can be frozen for later baking as is typical of pizza bases.

Abstract: A soybean snack comprising 25-70 parts by weight of soybean powder of whole grain or soybean powder of hull-removed grain and 75-30 parts by weight of starch and/or cereal flour as main components is disclosed. This snack may be produced by grinding soybean of whole grain or soybean of hull-removed grain, adding to 25-70 parts by weight of the resultant soybean powder of whole grain or soybean powder of hull-removed grain with 75-30 parts by weight of starch and/or cereal flour and water, optionally adding a seasoning, a leavening agent and the like, adding an alkaline agent to make a pH of dry material after steam treatment 7.5-9.5, treating with steam to form a dough which has an elasticity and a plasticity which are substantially equivalent to those of the touch of rice cakes, rolling, molding, and forming a dry material to fry or to bake.

Abstract: Corrugated snack food pieces are fabricated from a dough directed through a pair of mated corrugated sheeting rolls. The dough is impressed with the corrugated pattern of the sheeting rolls and subsequently cut into individual snack food pieces. The dough is fed directly into the sheeting rolls so that no prior memory is imparted to the dough sheet prior to receiving its corrugated shape. The corrugated sheeting rolls may be scored transverse to the corrugations to provide transverse webs of dough between adjacent corrugations.

Abstract: Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.

Abstract: The present invention is directed to a novel composition suitable for the preparation of a puffable food product, and to processes for the use thereof, and to the puffed and/or puffable products so produced. The composition broadly comprises certain native starches, a maltodextrin of a specified dextrose equivalent, and specified modified pregelatinized starches.

Abstract: Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

Abstract: A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands.

Abstract: Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

Abstract: The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160.degree. F. and preferably 200.degree. F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product.

Abstract: A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or rice particles, are included in the dough. The dough is then formed, such as by roller-forming, into a thin sheet, and dough pieces cut from the sheeted dough are fried in hot cooking oil to form a fried expanded snack. The larger food particles project through or are contained in the surface of each dough piece to cause steam to escape during frying, which greatly reduces "puffing", i.e., formation of undesired bubbles in the snack, during frying. By providing a sufficient number of larger particles with an average particle size at least about to the thickness of the dough piece (so that an appreciable number of particles can project through or be contained in the surface of the dough piece), formation of undesired large bubbles is significantly reduced.

Abstract: A premix containing starch and a specified vital gluten, i.e. PL gluten, is described as being useful for preparing confectioneries.

Abstract: The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot.

Abstract: A powder suitable for the manufacture of a filling mass for bakery products comprising 15 to 25 parts of potato granules, 3 to 5 parts of fat, 3 to 6.5 parts of thickening agents and optionally 45 to 58 parts of sugar.

Abstract: A composition for use in making a low calorie and high fiber content bread product as a replacement of a portion of the conventional dough ingredients comprising a mixture of pre-gelatinized pea bran, pre-gelatinized oat bran and, optionally, soy flour, and the bread products thereof.

Abstract: The addition of a small amount of a lecithin-in-water suspension to the formulation of dough-based fried snack foods improves dough transfer, sheeting and cutting, and significantly reduces clumping during frying, without the rapid buildup of free fatty acids, and without significant darkening of frying oil normally associated with the frying of foods containing lecithin.

Abstract: Ready-to-eat shredded potato products having a pleasant texture, and a substantially uniform off-white to golden tan color, are obtained by the process of the present invention. A potato dough is formed under low temperature and low shear mixing conditions so as to avoid overgelatinization of the potato starch and tackiness which would impede flowability and the continuous production of long continuous shred layers. Individual discrete dough pieces having a moisture content of from about 29% to about 50% by weight are tempered to distribute the water substantially uniformly throughout the dough pieces, the tempered dough pieces are shredded and the shredded dough is cooked.

Abstract: Foods comprising a pasty mass of a processed tuber such as potato or sweet potato with or without a filling therein, and an outer cover made of an edible milk protein-containing material are disclosed. A method for making the covered food is also disclosed in which an edible milk protein-containing material in the form of a solution, suspension or powder is applied onto a pasty mass of a processed tuber, and is dried or heated to form a continuous, tenacious film on the entire surface of the mass.

Abstract: Food product pieces are formed with corrugations on opposite sides thereof, wherein the corrugations are substantially parallel and of substantially equal frequency and amplitude, and wherein the corrugations on one side are phase-shifted with respect to the corrugations on the opposite side by about 1/4 of the pitch distance of the corrugations. As a result, a food product piece with unique texture, flavor and appearance is produced after later cooking processes.

Abstract: Food product pieces are formed with corrugations on opposite sides thereof wherein the corrugations formed on one side have a frequency in the range from 1.5 to 5 times the frequency of the corrugations formed on the other side. As a result, flavor and texture development can be controlled during later cooking processes.

Abstract: A snack food is prepared from an extrudable mixture, containing dehydrated potato, baking powder, mono- and diglycerides of fatty acids and water, which is extruded as a flat sheet through a sheeting die with a narrow opening, cut into pieces of predetermined size and shape and baked, the composition of the dehydrated potato, the proportion of the baking powder, the size of the opening in the sheeting die, the cutting of the sheet and the temperature and time of baking being controlled to produce a shaped, hollow potato snack in which the sides are entirely enclosed, with the top and bottom being formed from the top and bottom of said cut sheet, and a cross section of said top and bottom being approximately one-half of the thickness of said cut sheet.

Abstract: A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing a sol mixture consisting of 100 parts by weight of water, 0.7 to 3.5 parts by weight of agar and 10 to 40 parts by weight of starch and possessed of a viscosity of 100 to 6500 cp at 55.degree. C. and subsequently shaping the sol mixture by extrusion through an orifice.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.

Abstract: A dehydrated potato product yielding rapidly upon reconstitution pieces resembling pieces of fresh potato suitable for frying, as for instance hash brown potatoes, formed by preparing an aqueous dough of about 23 percent solids, not less than about 80 percent of which are undamaged potato cells and the balance of which includes conventional additives and not less than about 6 percent extracellular starch in a form to provide sufficient soluble edible adhesive, forming pieces of the desired size, and drying the pieces to a moisture content of about 71/2 percent.