General Foods Limited

Kraft General Foods, Inc.

James E Maly

Clement R Wyss

Joseph M Rispoli

Jin-Liou Fang

Robert T Tewey

Harold A Sawyer

A dresser apparatus is provided for a strand of blow-molded articles interconnected by shorter flashings. A first pair of first rollers and a second pair of second rollers are of the gear type and are mounted for rotation to define pinching planes therebetween along which the strand is directed. The second rollers are relatively spaced to engage the articles and flashings passing therebetween, and are spaced from the first rollers such that the second rollers engage each flashing or article while a succeeding article or flashing is being engaged by the first rollers. A second moving device rotates the second rollers at a predetermined speed which is greater than the speed of the first rollers. Thus, each flashing or article is pulled from the succeeding article or flashing. A final pair of final rollers is mounted for rotation and defines a final pinching plane rotated (turned) with respect to the second pinching plane so that deformation of the articles caused by engagement with the first and second rollers is compensated for by passage through the final rollers. The dresser apparatus may include a third pair of third rollers spaced from the second rollers by a distance longer than the flashings but shorter than the articles so that the separated flashings fall between the second and third rollers while the articles are passed from the second to the third rollers.

Apparatus for dressing of blow-molded articles in a strand

A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and water, heavy cream butter, corn starch, high amylose corn starch and flavors and particulates, heating the combination to a temperature of from 140.degree. F. to 190.degree. F. for from 10 minutes to 30 minutes, homogenizing, subjecting the homogenized blend to ultra-high temperature short time aseptic treatment, cooling and holding the final product for a period of time sufficient to increase the blend viscosity.

Aseptically processed, natural, dairy-based sauces

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Ridgefield, CT, United States of America

James E Maly