General Foods Limited

Ronald P Wauters

Ralph E Kenyon

Darlene A Hardie-Muncy

Stuart A Cochran

David N Evans

Guy C Coker

Monoj K Sarma

Robert R Cassanelli

Chia-Chi Tu

Richard A Cole

Larry L Layton

Wade H Swanson

Diane E Hibler

Darrel E Herbst

Glen M Bannon

A method of preparing yeast-leavened bread crumbs suitable for use in a stuffing mix. A fully developed bread dough which has a generally low water content of not more than 60% based on flour weight, is sheeted and baked in sheet form. The dough sheet has a thickness of 1/4 to 3/4 inches. Proofing of the dough is limited to provide a baked sheet having a density of from 17 to 36 pounds per cubic feet. After cooling, the baked bread sheet is subjected to staling for a maximum of ten hours. The staled sheet is then divided into bread crumbs. The entire process, after providing the developed dough, is preferably carried out in not more than twelve hours. The short processing time is largely attributable to the relatively short staling period.

Method of preparing yeast-leavened bread crumbs

An instant stuffing mix is prepared by coating oil onto the surface of specifically-sized bread crumbs and then distributing a powdered seasoning blend over the oil-coated crumbs so as to uniformly aggregate the powder with the crumbs. Properly-sized freeze dried vegetable pieces and, if desired, dried vegetable flakes, are then added. The resulting product can be prepared into a stuffing by the consumer in a single hydration step, and any desired serving size can be easily and uniformly prepared from a bulk-packaged product.

Method for producing a non-segregating instant stuffing mix and product

Moisture sensitive materials are agglomerated by a process that does not disrupt the structure of these materials. A first fraction of the moisture sensitive materials are coated with a hydrophylic binding agent foam and then contacted with the remaining materials. The agglomerated mixture is then dried to a final product moisture.

Method for agglomerating moisture sensitive materials

A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.

Infused dried celery

A dry mix for use in preparing a stable viscous emulsion with increased preparation tolerance comprising an encapsulated gum, the encapsulant being effective to retard hydration of the gum when manually mixed with an aqueous solution and then an oil, the rate of hydration of the gum and the amount of gum being effective to provide a stable viscous emulsion for at least 24 hours after mixing. The dry mix also comprising an amount of solids effective to obtain a desired viscosity.

Method for increasing preparation tolerance of a dry mix having a gum to

Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic foot. The crumbs also hydrate without the formation of a pasty mass and generally retain their individual identity in a stuffing.

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Dover, DE, United States of America

Ronald P Wauters