| Patent Number |
Title Of Patent |
Date Issued |
| D294420 |
Pretzel in shape of a figure |
March 1, 1988 |
|
| 4711788 |
Cookie filler compositions |
December 8, 1987 |
| A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. |
| 4698228 |
Process for extruding dough as used in producing crisp breads |
October 6, 1987 |
| A dough guide is used to precisely control thickness of an expanding dough extrudate. The extrudate is forced through at least two vertical slots in an extrusion head, at relatively high pressure and at a temperature at least equal to the boiling temperature of water.The dough guide has |
| 4689236 |
Method for forming edible products having an inner portion enveloped by a dissimilar outer porti |
August 25, 1987 |
| Dough pieces for a baked product having an inner portion enveloped by a dissimilar outer portion are disclosed which are formed by continuously extruding two dissimilar materials to form an extrudate rope having a core of one material and an outer tube of the other material, depositing t |
| 4685878 |
High volume dough piece production apparatus |
August 11, 1987 |
| Dough pieces are produced in high volume by a plurality of dual extruders spaced across a conveyor and each having a pair of extrusion nozzles aligned in the direction of conveyor travel. A cut-off mechanism severs the dough extrusions to deposit dough pieces on the conveyor. The speed o |
| 4680190 |
Date processing method |
July 14, 1987 |
| Process for treating relatively light-colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves steaming domestic dates at a t |
| 4668519 |
Reduced calorie baked goods and methods for producing same |
May 26, 1987 |
| Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and texture |
| 4663177 |
Sugar-free pudding composition and dry mix for preparation thereof |
May 5, 1987 |
| A sugar-free instant-type pudding and a hydratable dry mix for preparation thereof, the essential ingredients of which are a pregelatinized thickening starch, a non-sugar bulking/dispersing agent, phosphate gelling agents, a non-sugar sweetening agent and small but effective amounts of |
| 4661363 |
Process for preparing peanut flavor concentrate |
April 28, 1987 |
| A nut flavor concentrate is prepared by extraction of nut meat (whole peanut, peanut meal, partially defatted peanuts, etc.) with an aqueous glycerol solution followed by removal of water from the extract. The concentrate so prepared is free from certain components normally present i |
| 4657501 |
Apparatus for continuously depositing sorbitol sweetened hard candy |
April 14, 1987 |
| A machine for continuously depositing a sorbitol-sweetened hard candy confection which allows the manufacture of such hard candies in a continuous commercial high volume operation. The machine deposits the hard crystalline candies from an aqueous sorbitol solution having a crystalline |
| 4590088 |
Method of preparing instant, flaked, wheat farina |
May 20, 1986 |
| Process of preparing a dry, instant, wheat farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina is impregnated with a sufficient amount of water to saturate the farina. The wetted farina is tempered, preferably with agitation, to produce a |
