The Pillsbury Company

The Pillsbury Corporation

General Mills Cereals, LLC

Jimmy A Demars

Gregory C Vargas

Robert F Meyer

Daniel L Laughlin

James S Thorson

James W Finkowski

Glenn O Rasmussen

Thomas E Heinzen

Jack J Rejsa

Thomas P Kempf

William G Schmidt

Greg Vargas

John Warner

Michael A Gattie

Virgil Ruhter, Jr

The present invention is directed to methods and apparatuses for processing food products and utilizes a series of guides for moving platens through several operative zones to press a food product intermediate. In particular, the present invention relates to an apparatus and method for forming generally flat dough products such as tortillas, taco shells, snacks and the like by gradually pressing a dough intermediate between movable platens that are disposed on concentric, endless belts.

Apparatus and method for forming food products by gradual compression

A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features and a plurality of food product depositor modules may be assembled by the mating features to form the food product device. Preferably, the food product depositor module includes a supply port, a rotor positioned within a cavity, at least one sliding vane, and a discharge port. In an embodiment, the food product depositor module includes a cutoff device. Additionally, the present invention is also directed to methods of processing food products by way of such an apparatus.

Apparatus and method for processing viscous food products

In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.0 wt-% leavening acid; and from about 0.1 wt-% to about 2.0 wt-% leavening base. The dough proofs uniformly and, once baked, provides a specific volume ranging from about 2 cc/gm to about 6 cc/gm.

Method of preparing dough

An apparatus for cutting dough products fed by a conveyor assembly into a cutting section comprises a segmented, generally spiral-shaped straight cutting blade or three-dimensional or helical-shaped cutting blade having an angled blade edge, the blade attached to a shaft coupled to a motor operable to turn the blade to effect a cut of the dough products within the cutting section, with a feedback controller coordinating the blade turning rate with the dough feed rate.

Apparatus for cutting dough products

An improved depositor apparatus for depositing material from a material source. The depositor apparatus including first and second dispensing assemblies having spaced-apart outlets. The first and second dispensing assemblies are reciprocally operated to alternately dispense material. A feed device is coupled to the first and second dispensing assemblies for supplying material from the material source to the first and second dispensing assemblies for discharge.

Depositor apparatus

A method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and second batters are combined to formulate a dough wherein said dough proofs rapidly and provides a higher specific volume upon baking. A dough composition is formulated from two separate batters, a first batter comprising water and a leavening acid, and a second batter comprising water and a leavening base. When the two batters are combined, with flour, the resulting dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.0 wt-% leavening acid; from about 0.1 wt-% to about 2.0 wt-% leavening acid. The dough proofs rapidly and, once baked, provides a specific volume ranging from about 2 cc/g to 5 cc/g.

A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.0 wt-% leavening acid; and from about 0.1 wt-% to about 2.0 wt-% leavening base. The dough proofs uniformly and, once baked, provides a specific volume ranging from about 2 cc/gm to about 6 cc/gm.

A conveyorized commercial broiler apparatus has upper and lower burners above and below the conveyor for broiling meat products carried on the conveyor. A plurality of perforated sheet grids are provided to control flame flare-ups and cause the fat that may drip onto the perforated sheets to be vaporized and quickly and cleanly burn prior to pyrolization. The perforated sheets are selected to be low thermal mass, and thus relatively thin and perforated to a point where they have preferably between 25% and 75% open area. The perforated sheets are positioned in selected locations to control combustion and vaporization of fat rendered from the meat product being broiled.

Broiler apparatus

A fluid dispenser for use in consistently depositing relatively thick and lumpy materials onto receiving surfaces which employs a supply path to a plurality of pump/valve combinations and a feedback pressure line to assure an adequate pressure at the point of deposit. There are positive displacement pumps which operate continuously through the plurality of valves with an additional feedback path to assure constant flow of the material.

Device for dispensing thixotropic materials

A food product depositor for depositing a food product on a receptacle carried on a continuously moving conveyor. A first depositing mechanism includes an extrusion head which moves in tandem with the receptacle while extruding food product. A microprocessor is coupled to tandem scales to control operation of the depositor and to determine whether the weight of extruded food product is within a preselected target weight range. The microprocessor permits feedback control of the first depositor to adjust its performance based on factors including temperature, pressure and voids within the food product. The microprocessor actuates a second depositing mechanism if necessary to deposit a second amount of food product on the receptacle to reach the preselected target weight range.

Food product depositor

Device for dispensing thixotropic sauce onto pizza crusts

In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake finisher is replaced with a disc mill, which yields surprisingly superior dry mix properties. In another embodiment of the invention having particular utility in dry mixes for brownies and the like, a dry, particulate pre-mix is formed by mixing the shortening with a selected portion of the dry ingredients of the dry mix. It is preferred that no more than approximately 25% of the total flour content of the dry mix be added in this pre-mix. This pre-mix is then mixed with the rest of the ingredients of the dry mix and this final dry mix may subjected to a finishing operation such as that of the first embodiment of the invention.

Method of preparing a dry mix useful in preparing baked goods

A device for placing elongated objects transversely onto a conveyor is disclosed. A preferred device is adapted for moving ears of corn. The preferred device includes a vibratory trough feeder which arranges and moves the ears substantially end to end and into a plurality of lanes, a plurality of drop gates for dropping a group of ears onto a receiving conveyor below, an eccentric conveyor for moving the ears from the lanes into the drop gates, a mechanism for actuating the drop gates, and a receiving conveyor capable of traveling in a direction substantially perpendicular to the lanes, and located beneath the drop gates.

Device for feeding corn

A food depositing apparatus for depositing hash brown potato strands includes a plurality of depositing assemblies. Each of the depositing assemblies includes a plurality of outlets. A pump member coupled to the inlets of the depositing assemblies provides pressure to force a potato slurry through the outlets of the depositing assemblies. A plurality of rotary valve components are positioned adjacent the outlets of the depositing assemblies. Each rotary valve component includes a plurality of wiper blades which correspond to the outlets. Each wiper blade has a first state that permits the potato slurry to be forced through the corresponding outlets and a second state that stops the flow of potato slurry to create a hash brown potato strand. A conveyor positioned beneath the outlets carries the formed hash brown potato strands to a drier. The drier dehydrates the formed hash brown potato strands. Changing the speed of rotation of the rotary valve components and/or the size of the wiper blades controls the lengths of hash brown potato strands produced by the depositing apparatus.

Hash brown depositor

A device for husking corn ears is disclosed. The device removes the husks and silks and at the same time avoids substantial damage to the kernels. The device includes a plurality of rollers and drive means which rotate the rollers at selected speeds in selected directions in a selected sequence. A method of husking corn comprising the steps of cutting the butt end off the ear, and positioning the ear between closely spaced rollers rotating in opposite directions to gently remove the husks is also disclosed.

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Hugo, MN, United States of America

Jimmy A Demars