General Mills, Inc.

Ecolab Inc.

The Pillsbury Company

General Mills Marketing, Inc.

General Mills Cereals, LLC

Thomas E Heinzen

Zachary Harder

Michael E Besse

David J Domingues

Terry James Klos

Keith Darrell Lokkesmoe

James W Finkowski

Jimmy A Demars

James J Tarara

John J Rolando

Craig E Gustafson

Bob J Dull

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material.

System and method for bottom coating food products

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material.

A method for forming a pressed, baked food product including providing a dough intermediate puck. The dough intermediate puck is processed through a first, compression station that applies a compression force and heat to the dough intermediate puck, resulting in a pressed puck. The pressed puck is processed through a second, dwell and heating station that contacts opposing major surfaces of the pressed puck in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product. The above steps are characterized by continuous movement of the puck from an upstream end of the first station to a downstream end of the second station. In one embodiment, residual heat from the first station is applied in the second station.

Apparatus and method for forming a pressed, baked food product

A cutting mechanism is mounted to a tub of a dough mixing apparatus including an internal mixing chamber having a rotatable agitator assembly for forming dough. After the dough is formed, the tub is rotated and the cutting mechanism is automatically shifted from a non-cutting position, wherein an elongated blade element of the cutting mechanism is located remote from the agitator assembly so as to not interfere with the dough forming process in the internal mixing chamber, to a cutting position, wherein the elongated blade element is arranged directly adjacent an operational path of mixing elements of the agitator assembly to slice the dough, whereupon the dough readily falls from the agitator assembly for enhanced discharge of the dough from the tub. The cutting mechanism can be integrated into a breaker bar or separately mounted in the tub.

Dough extraction system for batch mixer

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

An interactive dispenser, used to provide a powdered, liquid or personal use or care chemical, can provide a message prompted by the proximity of a user to a sensor. Personal care liquids can include hand cleaners, hand and body lotion, sun blocks, sun screens, poison ivy treatment materials, burn ointments, body powders, solid hand soap bars, etc. A variety of messages can be provided to the user including a reminder to use the materials provided by the dispenser, instructional information, safety information, use directions for the chemical, use directions for the dispenser, or any other message. The message can be provided in a visual message such as an electronic scroll, an aural message derived from an electronic voice synthesizer. Such a message can be combined with a musical program, other light displays, etc. The sensor can be mounted on the dispenser in the form of a push button, an actuator triggered by the installation of new chemical, can be a motion sensor detecting the presence of a user, can be a remote sensor sensing the presence of a user at a remote site from the dispenser, involving the use of equipment used in conjunction with the dispenser such as a urinal, toilet, bathroom sink, etc. The overall purpose of coupling a user proximity generated prompt to generating a message is the improved efficacy of use of the dispenser or its chemical contents.

Interactive dispenser for personal use chemical or personal care

A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated aqueous solution. The aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the aqueous solution and rinsed to remove excess aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color.

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Burnsville, MN, United States of America

Thomas E Heinzen