Frito-Lay, Inc.

Recot Inc.

John Edwin Baker

Michael Grant Topor

David P Fowler

Timothy Allen Johnson

John T Ivers

Steven Theodore Chandler

Harold Reed McKay, Jr

Chris J Cornwell

Ramon Cantu

H Kent Stutz

A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.

Process of making a reduced oil snack chip

A steam venting extruder feeder is provided for gravity feeding of flowable solid materials into a food extruder downstream of the first normal first zone feed port. The steam venting extruder feeder feeds the material down a tube while simultaneously venting steam from within the extruder around the periphery of the feed tube inside an outer tube in which compressed air is forced to assist in the flow of steam and pulls air in with the feed material preventing steam condensation and build-up in the feed tube.

Steam venting extruder feeder

In the production of snacks such as chips from farinaceous dough, the dough is extruded into a ribbon, rope, web or the like which is partially fried and then cut into pieces. The pieces are further fried or processed to form the snacks.

Method for producing snacks from dough

A treated confectionery can be baked along with a dough and exhibits the distinct characteristics of a confectionery even after baking. The confectionery, which is comprised of a substantial amount of fat, is prepared by heating a confectionery of suitable composition to form a melt, and then cooling and solidifying the confectionery through the temperature range of about 120.degree. F. to about 80.degree. F. at an overall rate that is sufficiently slow for the desired product characteristics to develop.

Process for treating confectionery

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Farmers Branch, TX, United States of America

John Edwin Baker