Griffith Laboratories U.s.a., Inc.

Griffith Laboratories Worldwide, Inc.

Donna L Immel

Donald B Bernacchi

Robert J Loewe

Carol A Yuknis

A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.

Process for making coated expanded snack product

An improved product is disclosed which is a coated frozen comestible which is stable when stored for extended periods. When reconstituted by microwave heating or by baking this product has a texture and appearance which is organoleptically equivalent or superior to fat fried coated comestibles.

Storage stable, readily reconstituted comestible

An improved method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, along with the products produced thereby.

Process for preparing storage stable, readily reconstituted frozen

Methods of producing coated, roasted nuts with distinctive honey flavor and golden medium brown roasted nut color comprising coating the nuts a single or successive times with nut coater slurry containing spray dried honey powder, adhesive agent, supplemental sweetener and water, and optionally with a nut coater mixture of modified instant starch and baker's special sugar, and roasting, as well as roasted nuts produced by the described method.

Honey coated and honey glazed roasted nuts and method for producing same

A method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening, placed in a heated water bath for up to sixty seconds, fried, given a second coating, fried a second time and frozen.

Growing community of inventors

Green Oaks, IL, United States of America

Donna L Immel