A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
Apparatus And Method For Vacuum Microwave Drying Of Food Products
The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries or cheese can be placed into the annular region and dehydrated in a vacuum microwave.
Apparatus And Method For Vacuum Microwave Drying Of Food Products
Christopher John Cornwell - Little Elm TX, US William Cartwright Weller - McKinney TX, US
Assignee:
FRITO-LAY NORTH AMERICA, INC. - Plano TX
International Classification:
A23L 1/025 H05B 6/64
US Classification:
426242, 99451
Abstract:
The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries can be placed into the annular region and dehydrated in a vacuum microwave.
Ashish Anand - Plano TX, US Varadharajan Radhamani Basker - Plano TX, US Christopher John Cornwell - Little Elm TX, US Brian Peter Jacoby - Dallas TX, US Dimitris Lykomitros - Athens, GR Vamshidhar Puppala - McKinney TX, US
International Classification:
A23L 1/212
US Classification:
426615
Abstract:
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
Ashish Anand - Plano TX, US Varadharajan Radhamani Basker - Plano TX, US Christopher John Cornwell - Little Elm TX, US Brian Peter Jacoby - Dallas TX, US Dimitris Lykomitros - Amsterdam, NL Vamshidhar Puppala - McKinney TX, US
Assignee:
FRITO-LAY NORTH AMERICA, CIN. - Plano TX
International Classification:
A23L 1/212 A21D 13/00 A23L 1/05 A23C 9/123
US Classification:
426560, 426615, 426583, 426549, 426573
Abstract:
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
Naperville Central High School Naperville IL 1975-1979
Community:
Jay Defenbaugh, Daniel Jungels, Mike Biondich, Gwen Chirico, Robert Glinzak, Sue Todd, Licet Reyes, Debbie Greinke, Patty Eads, Dennis Havranek, Ken Gerard
Chris Cornwell (1975-1979), Thomas Vick (1976-1980), Joe Simon (1981-1985), Greg Dryden (1984-1988), Vicki Wallace (1969-1973), Geri Kressly (1937-1941)