Ampco Foods Inc.

Basic American Foods, Inc.

Samuel J Huffman

Mounir A Shatila

Joel R Tinsley

Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean product has a bulk density greater than about 0.28 gm/cc, and a rehydration ratio within the range of 1.75 to 3.75:1.0, and is capable of substantially uniform reconstitution which does not require physical agitation. The hydrated product is particularly suitable for the preparation of refried beans.

Dehydrated legume product and process for producing same

A parfried frozen potato product suitable for toasting to produce French fries ready for consumption. Potato dough is formed as by extrusion to produce a sheet comprising a multiple of French fry sized units of bodies in side-by-side substantially planar arrangement connected by a thin dough film with a longitudinal central void in each unit. Said sheet is cut to French fry length and then parfried, frozen, and marketed in frozen form.

Growing community of inventors

Blackfoot, ID, United States of America

Samuel J Huffman