Frito-lay North America, Inc.

Thomas George Crosby

Wilfred Marcellien Bourg, Jr

Pravin Maganlal Desai

Steven Andrew Bresnahan

Phillip Stuart Frazier

Varadharajan Radhamani Basker

V N Mohan Rao

Jason Thomas Niermann

Geoffrey Thomas Ley

Jo Ellen Wayne

Dianne Renee Ripberger

Jim Stalder

Mark W Sheppard

Timothy F Root

Bridget Manis

Brenda K Cremer

Kelly Sam Miller

Carla Mejia

Beverly L Waters

Rosemary Shine Baker

A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.

Method for making a rolled snack food product having a light crispy texture

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.

Fryer atmosphere control for mold form fryer

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Frisco, TX, United States of America

Thomas George Crosby