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A method of swing on a swing is disclosed, in which a user positioned on a standard swing suspended by two chains from a substantially horizontal tree branch induces side to side motion by pulling alternately on one chain and then the other.
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| Number | Title | Issue Date |
| 8173191 | Knotting system for a dough strand The invention relates to a device and a method for the automated production of knotted dough products, in particular pretzels. Said device comprises: a shaping table (2) for horizontally supporting a U-shaped bent dough strand (46); a shaping tool (... | 05/08/2012 |
| 7320279 | Cutter assembly for extruding shaped food pieces A cutter assembly for an extruder includes an elongated extrusion member having an opened feed end. The opened feed end is attachable in fluid communication with a first manifold of the extruder. A filling tube extends through the elongated extrusion member, which i... | 01/22/2008 |
| 7190813 | Systems and methods for inspecting natural or manufactured products Systems and methods for inspecting food products are presented in which contrast images are generated by subtracting reference data from an acquired sample image. Processing of the data is performed on the contrast image, which results in improved defect detection. | 03/13/2007 |
| 7186429 | Food product marking apparatuses and methods A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supply... | 03/06/2007 |
| 6994881 | Device for the formation of croissants made of puff pastry or the like A device for the formation of croissants made of puff pastry or the like, said croissants being initially shaped into pastry rolls (12) starting from flat puff pastry, wherein there are at least two gripping or clasping and folding elements (13, 14, 15... | 02/07/2006 |
| 6663904 | Shelf-stable soft pretzel 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 ... | 12/16/2003 |
| 6586031 | Method for producing expanded, shaped pellet products The method for producing an expanded, shaped pellet products with an annular cavity includes extruding a mixture to form a tubular extrudate. This is formed by extruding dough around and through a die insert having one or more sources for injecting air, o... | 07/01/2003 |
| 6531156 | Aqueous solven encapsulation method, apparatus and microcapsules The present invention relates to microcapsules comprising a wall and an aqueous core comprising various active agents, and prepared by the interfacial reaction in aqueous medium of Lewis acid and base wall-forming reactants.... | 03/11/2003 |
| 6444244 | Method for making a shelf-stable soft pretzel 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 ... | 09/03/2002 |
| 6444245 | Method and apparatus to form a toroid filled bagel dough product A method and apparatus of making a toroid filled bagel dough product and the product formed thereby. The product can be produce by a method comprising adding the ingredients into a dough mixer; transferring the dough to a hopper above a sheeting extruder ... | 09/03/2002 |
| 6352732 | Method of preparing coated low-fat and fat free-snack food A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 (8.66 cm-1) to about 40 inches-1 (15.75 cm-1), a pH of about 8 or less, a dige... | 03/05/2002 |
| 6346287 | Process for producing baked snacks A process for producing baked snacks such as crackers and pretzels. By using this process, baked snacks can be easily produced without any restriction in the composition (moisture content, oil content, etc.) or the production procedure for avoiding bliste... | 02/12/2002 |
| 6276919 | Automated pretzel forming machine An automated pretzel forming machine that produces fresh unbaked pretzels with hand formed characteristics by extruding premixed dough onto a folding table. This table is moved by a bi-directional positioning stage, forming the unfolded and untwisted pret... | 08/21/2001 |
| 6217921 | Coated low-fat and fat-free snack food products and method to prepare the same Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 | 04/17/2001 |
| 6153239 | Method for producing a single-use container and mold for practicing the method A single-use container is formed from a dough which includes a proportion by mass A of water in the range Amin of about 30%, and Amax about 35%; a proportion by mass B of a cereal flour blend of wheat and rye flour such that B is abo... | 11/28/2000 |
| 6129939 | Method for making bowl-shaped snack food products A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are... | 10/10/2000 |
| 6036990 | Device and method for automated knotting of dough strands A method for automated forming of a knot in a strand of dough includes providing a spacer element having an outer surface and an integral channel, and forming around this outer surface a loop from a first part of the strand. A second part of the strand is... | 03/14/2000 |
| 6004602 | Method for bonding food particles A method for forming and baking food particles into a unified, shaped product, e.g., shaped like pizza, has heated top and bottom plates, the mating faces of which have recesses and protrusions for molding the desired shaped product. The bottom plate is i... | 12/21/1999 |
| 6001400 | Process for producing combination cream cheese and bagel dough product A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein cream cheese wrapped in dough is sliced into bite-size pieces ... | 12/14/1999 |
| 5962055 | Preparation of edible food product cups containing a filling Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product st... | 10/05/1999 |
| 5834040 | Extruder for making braided products A braiding extruder for making braided products from extrusible material. The braiding extruder includes a first rotatable member, a second rotatable member, a rotatable member driving system, and an orifice blocking arrangement. The rotatable members eac... | 11/10/1998 |
| 5795603 | Process for forming a filled torroidal bagel product A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More... | 08/18/1998 |
| 5795607 | Process and device for producing rolled wafer cones A process and apparatus for producing rolled wafer cones to be filled with ice-cream and frozen for storage. The process comprises pouring dough of high sugar content on an endless, heated baking surface, forming a strip of dough; baking the strip of doug... | 08/18/1998 |
| 5770242 | Dough forming apparatus The present invention provides a dough forming apparatus generally comprising a plurality of longitudinally aligned forming belts to receive and convey a piece of dough, the plurality of belts configured such that the plurality of belts form an annular pa... | 06/23/1998 |
| 5766663 | Method and apparatus for shaping pretzels A method of producing pretzels which are shaped from straight lengths of dough (S) of essentially circular cross-section which have been cut to length. A length of dough (S) is introduced into a shaping device so that it lies partly on a first surface at ... | 06/16/1998 |
| 5707676 | Process for making frozen bagel shapes An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at least as desirable a... | 01/13/1998 |
| 5681605 | Pretzel and method for preparation of the same A pretzel stick having a hollow portion along a longitudinal center is prepared by baking a material which consists essentially of 100 parts by weight of grain flour, 5-50 parts by weight of saccharides, 5-60 parts by weight of oils and fats, and 0-60 par... | 10/28/1997 |
| 5654021 | Process for preparing a filled steamed bagel product A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing ... | 08/05/1997 |
| 5641527 | Process of making filled boiled bagel product A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; pressing ... | 06/24/1997 |
| 5580599 | Process and devices for mechanically producing pretzels An improved method and device for mechanically producing pretzels. The method and device produces strings of dough having precisely predetermined cross-sectional and longitudinal dimensions. The invention provides a high throughput rate of pretzels and lo... | 12/03/1996 |
| 5556660 | Process for shaping a straight rope of dough into a pretzel The invention pertains to a process for producing the looped form of a pretzel from a straight, stretched rope of dough (1) using a machine so as to lower the production costs in pretzel making. Essentially, the central part (4) of the straight rope of do... | 09/17/1996 |
| 5518748 | Edible containers and methods of making the same An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral wi... | 05/21/1996 |
| 5492708 | Tool and process for the formation of a pretzel Tool for the formation of a pretzel blank from a strand of dough which takes the form of a molding pan having at least one slot on groove with a twisted and/or looped pattern, molded into its bottom, corresponding to the shape of a pretzel.... | 02/20/1996 |
| 5395229 | Belt shield for bagel forming belt A dough shield is disclosed for an apparatus for forming and rolling dough into ring-shaped pieces such as bagels. The apparatus has a flat conveyor belt wrapped into a forming tube having a V-shaped notch. The dough shield extends upward at a leading end... | 03/07/1995 |
| 5346715 | Breadfood freezing method A freezing process for manufacturing bagels, providing the taste and texture of fresh bagels is disclosed in which the dough is removed from the initial cooking process and immediately subjected to cool water, approximately 64° F. or less. The bagels are... | 09/13/1994 |
| 5312633 | Method of making a stuffed pretzel dough product and completed stuffed pretzel product A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps providing the combination of soft pretzel dough upon which an edible food has been positioned. The soft... | 05/17/1994 |
| 5306513 | Cones formed from roll dough A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-bind... | 04/26/1994 |
| 5238693 | Method for making hard pretzels A continuous process for producing hard pretzels is disclosed in which the pretzel dough is passed through an initial bath of hot caustic solution to cook the dough and to essentially caramelize its surface; the cooked and caramelized dough is then transp... | 08/24/1993 |
| 5185167 | Method of making a stuffed pretzel dough product and completed stuffed pretzel product A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps of mixing the ingredients to form the soft pretzel dough, forming the pretzel dough in a generally cont... | 02/09/1993 |
| 5131835 | Method for cooking dough products A shower cooker apparatus includes a lower vessel and an upper shower fan for a heated fluid cooking medium such as water. The bottom portion of the bagel or other dough product is bathed in the vessel, while the top portion is showered, for simultaneous ... | 07/21/1992 |
