Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Barbara E Baumann

Mihaelos N Mihalos

Theodore N Janulis

Jessica H Schwartzberg

Zena E Forte

Stephanie M Ferguson

Jan Karwowski

Vani Vemulapalli

Supapong Siris

A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.

Shredded products having a marbled surface

Production of shredded products with inclusions

A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.

Production of whole grain rice shredded product

A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85&#xb0; F. to about 95&#xb0; F. Maintaining the gauge roll surface temperature at about 85&#xb0; F. to about 95&#xb0; F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

Production of thin, irregular chips with scalloped edges and surface bubbles

Baked snack chip having scalloped edges

Growing community of inventors

Bedminster, NJ, United States of America

Barbara E Baumann