Nabisco Technology Company

Nabisco, Inc.

Henry M Andreski

Robert J Cordera

Diane L Hnat

Kevin J Leibfred

Angel D Ferrer

Duane C Runge, Jr

Guy Scappatura

Richard Sonberg

Thin, crisp, baked snacks having a chip-like appearance are continuously produced from a cooked, shredded laminate by substantially compressing the laminate without deleteriously affecting the attainment of a substantially uniform, visually apparent shred or woven pattern in the final, baked product. Additionally, at least substantially all, or all of the individual shred layers maintain their integrity and may be viewed in the final, baked product. The substantial compression is achieved by supporting the laminate of cooked, net-like sheets on a conveyer belt, and passing the supported laminate and belt between at least one pair of counterrotating compression rolls. Substantial movement or slippage of the laminate relative to the belt which would substantially disrupt or distort the shred pattern of the laminate is avoided. The substantial compression of the laminate provides a thin, flat, chip-like appearance rather than a puffed or thick biscuit or cracker appearance. The compressed laminate is preferably partially cut into triangular shaped pieces having flattened, blunted or rounded corners by a rotary cutter so that the apex or point of a triangle in one row does not touch or intersect the apex or point of another triangle located in an adjacent row.

Production of shredded snacks with chip-like appearance and texture

Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries. The discrete, gum coated berries or grains may be continuously formed into layers of strands or integral net-like sheets which may be continuously laminated. The laminates may be cut to form pieces which are baked to obtain shelf stable wafers or biscuits. Shortening or fat may, for example, be applied to the baked product by spraying in amounts which result in a fat content of less than about 12% by weight.

Reduced fat shredded wafers and process

Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the substrate pieces are transported and tumbled by counterrotating brushes. The curtain or sheet extends in the direction of the longitudinal axis of the longitudinal cavity through which the substrate pieces are transported. The apparatus includes a housing having a raised portion for enclosing and permitting the curtain or sheet to disperse in a direction transverse to the longitudinal axis of the housing cavity as the composition descends towards the baked good or snack pieces. A lowered portion, downstream of the raised portion of the housing prevents escape of airborne particulate composition to the atmosphere through the baked good or snack piece outlet. The particulate composition dispenser preferably comprises a series of adjustable nozzle openings for providing a particulate curtain or sheet having a substantially uniform mass flow rate along its length.

Apparatus for the application of particulates to baked goods and snacks

Method of applying particulates to baked goods and snacks

Growing community of inventors

Whippany, NJ, United States of America

Henry M Andreski