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4707365 |
Flavor system having high chocolate flavor impact
A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high...
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4702926 |
Process for producing two-component dough products
A process is described for mechanized production of two-component dough products such as swirl cookies which includes forming an overall dough shape, embossing the top, filling the embossed area...
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4696823 |
Method of making a pizza-type product of dough
A method of making a pizza-like product including the step of forcing down against a proofed ball of bread-type dough a press having a plurality of downwardly projecting protuberances to press the...
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4693899 |
Method for preparing filled cooked dough product
A composite filled uncooked dough product is prepared by completely enclosing a yeast-leavened, sugar-containing dough around a cooked freeze/thaw stable viscous filling comprised of particulate...
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4689236 |
Method for forming edible products having an inner portion enveloped by a dissimilar outer portion
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...
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4687670 |
Tamale making method
A support panel is provided including a smooth upper surface and an upstanding abutment or bar extending along one margin of the panel. An open frame is pivotally supported from the upper surface...
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4685874 |
Method of and apparatus for forming filled dough products
Apparatus for forming filled dough products comprising: piston extruders for pumping dough and filling to measuring devices which extrudes external dough tube with internal filling through a die...
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4680184 |
Emulsifier formulation for cookies
The present invention is an emulsifier system for cookies comprising: (a) from about 40% to about 100% (by weight, on the basis of monoglyceride content) fatty acid mono-diglycerides, said...
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4671963 |
Stearate treated food products
A method for treating foodstuffs with alkaline metal salts of stearic acid by coating and/or by inclusion within the food product is disclosed. The food may be coated by immersion or spraying of a...
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4670272 |
Thermostable creme
Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion;...
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4668522 |
Mixing process for cookies with storage-stable texture variability
A process for controlling the size and texture of baked cookies through the use of specific mixing procedures is disclosed. In particular, adding the required total amount and type of sugar in...
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4664921 |
Dual-textured cookie products containing narrow melting range shortenings
This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which...
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4661361 |
Method of making a pizza
A pizza shell and a method for forming pizza shells. The pizza shell comprises a dough base, a plurality of closed pockets uniformly distributed about at least a portion of the base, and a...
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4661360 |
Filled snack product having a hydrophilically coated filling
A peanut butter-filled snack product or the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. In...
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4649053 |
Method for making pizza
Pre-stretched pizza dough is placed on an imperforate thermally conductive disk having an up-turned circumferential lip. The disk is placed in a flat-bottomed pan (either before or after the dough...
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4645673 |
Frozen pizza with low fat pastry crust
Frozen pizza product with special baked pastry shell is produced from a dough comprising a specified mixture of high protein and low protein wheat flours, and containing between 10 and 17% by...
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4645674 |
Glaze composition for bakery products
A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry...
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4640837 |
Coating composition for microwave cooking
A coating composition for imparting a crisp, golden-brown surface to foodstuffs cooked in a microwave comprising a bread crumb/oil blend in amounts up to 66% by weight of the composition,...
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4623542 |
High stability, high flavor, breakfast pastry and method for preparing the same
A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent...
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4622226 |
Modified puff pastry and process for preparing the same
Ready to eat puff pastries having excellent textures, and a longer shelf life are produced by baking a multi-layered laminate comprising alternating layers of a dough and a roll-in shortening...
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4618498 |
Process for producing latticed pastry products
Process of continuously forming individual product pieces having filler therein and having perforations of substantial size in the top layer thereof. A first continuous flat dough sheet is formed...
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4618499 |
Methods for making filled extruded food products
Filled food products are made by cooking and extruding a casing, in the form of a closed loop in cross-section, moving it past a knife so that it becomes slit open and then introducing one or more...
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4613508 |
Process for producing filled hard dough biscuits
A hard dough biscuit expanded in a degree of expansion of at least 280 by baking and containing a non-dough filling as a core material injected therein after expansion and a process for production...
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4609555 |
Topical flavoring composition for baked products
Flavoring compositions for topical, prebake application to baked dough products are produced by mixing a comminuted baked dough product, a low density oil absorbing starch hydrolysate, and flour to...
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4606923 |
Method for embossing dough resulting in the control of blistering, taste, and texture of fried pizza crusts
An improved bakeable or fryable pizza dough is made by forming in a dough sheet a footprint of embossed or compressed zones along a grid-like set of lines wherein at the point where the grid lines...
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4600591 |
Device for the production of ice-cream cones and the product obtained
A device operatively connected to a machine for the production of cone-shaped wafers and comprising: (1) a chain or belt conveyer for moving cone-shaped receptacles, which can be of an insert type;...
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4596714 |
Process for making a baked filled snack product
A peanut butter-filled snack product and the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. The...
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4587128 |
Process for making a snack food product
Snack food product in which a piece of cake is coated with a fruit jelly or a creme bonding layer and with a sticky icing over the bonding layer. The process for making the product includes...
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4584203 |
Dough rolling process for laminated cookies
A process for making cookies intended to simulate typical drop cookies from a plurality of laminated doughs, wherein the appearance and quality of the cookies is desirably improved by rolling the...
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4578273 |
Printing of foods
A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the...
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4574090 |
Process of making a dough crust
An improved dough crust made by a process involving baking and then frying is described. The crust has a fried flavor and is especially advantageous for making frozen pizzas. The crust is formed...
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4569848 |
Confectionary product and process for producing the same
A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility,...
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4569847 |
Cheese-containing confectionery-like coating
The present invention resides in a hard, glossy, confection-like coating which has the flavor and texture of a hard cheese, but which is capable of being stored under ambient conditions, the...
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4569849 |
Process for making lasagna
A process for preparing precooked lasagna in which the ingredients are mixed and then extruded to form at least two uncooked strips of pasta. After passing the strips through the cooker, they are...
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4567047 |
Cheese-containing confectionary-like coating
A cheese flavored confectionery composition containing dry powdered cheese, a bland particulate fill, a hard butter, an emulsifier and stearine. The composition is refined and conched and suitable...
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4567049 |
Process and apparatus for producing filled wafer blocks
In a process in which cover sheets and/or coated wafer sheets are joined to form filled wafer blocks, each coated wafer sheet and, if desired, each cover sheet is moved in a stacking location from...
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4563358 |
Composite food product and method for making the same
An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and...
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4563363 |
Method for manufacturing a jelly confectionery coated with chocolate
A novel structural jelly confectionery product is provided. This confectionery product is prepared by providing a jelly having a lower level of sugar content, enrobing a baked biscuit with said...
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4562080 |
Fruit filler for pastry products and process for its preparation
A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose...
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4562079 |
Hard butter savory coatings
A savory confection-like coating which has a chewy texture and a delicate flavor of a meat, vegetable, fowl or fish food group comprising a matrix-forming amount of a hard butter, a flavoring...
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4560562 |
Marshmallow sheet and packaging arrangement
A combination of a thin sheet of marshmallow, or the like, that is enclosed and sealed in plastic-like film. The film may be suitably frosted to allow creative markings thereon to serve as patterns...
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4551337 |
Fried pizza product and process for preparing same
A fried pizza crust and a complete pizza product are produced with a method in which perforations are formed in a pizza dough sheet by removing small plugs of dough. Each perforated dough piece is...
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4545997 |
Process of manufacturing candy bars containing wafers and wafer bars manufactured thereby
A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their...
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4539211 |
Process for manufacturing cavity-filled cereal pieces
A method is disclosed for manufacturing a filled composite product of bite-sized solid cereal-based pieces having a recess, and in which the recess has secured therein a multiplicity of smaller...
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4529607 |
Process for coating foodstuff with batter containing high amylose flour for microwave cooking
Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially...
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4518617 |
Process for continuously making an endless wafer laminate of uniform width, consisting of individual wafer sheet layers and intervening cream layers
Process and apparatus for continuously making an endless wafer laminate which has a uniform width and consists of individual wafer sheet layers and intervening cream layers. In order to increase...
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4517203 |
Process for making a fried fruit filling composition-containing food product
There is disclosed a process for making a fruit filling composition-containing yeast-raised dough product such as a Danish pastry-type snack product which can be cooked by frying. The process...
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4517204 |
Reduced calorie puffed snack food products
In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form...
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4515819 |
Process of making encrusted bakery products
A process for automatically forming an edible product, in particular a bun-like shaped encrusted roll. A ball of sticky edible paste material is deposited onto an edible thin film such as...
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4511318 |
Dough rolling apparatus for laminated cookies
An apparatus for making a generally spherical laminate dough preform that has a first inner dough substantially uniformly encapsulated by one or more outer doughs. If the preform contains morsels...
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