A optical communication system including a source device and an endpoint device. The source device include an array of laser diodes and is configured to drive the laser diodes to project a sequence of patterns into the field of view of the source device to define a set of serially-projected codes, each of which isolated to one respective angular division of the field of view of the source device. The endpoint device receives a serially-projected code from the source device which varies based which angular division of the field of view of the source device is occupied by the endpoint device.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.

The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.

The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: 40-1,000 grams of one or more frozen breaded food products comprising 30-90 wt. % of a filling having a water content of at least 30 wt. % and an outer crumb coating, said one or more frozen breaded food products having a total water content of 25-75 wt. %; and silica gel desiccant in an amount of 1-20% by weight of the one or more frozen breaded food products;
wherein the packaged frozen fried food product is obtained by a process comprising: a. providing a water-containing filling composition; b. providing a plastically deformable farinaceous dough; c. enveloping a portion of the filling composition with a layer of the farinaceous dough to produce an enveloped filling; d. pre-coating the surface of the enveloped filling with an adhesion composition to produce a pre-coated product; and e. applying a crumb onto the surface of the pre-coated product to produce a breaded product; f. frying the breaded food product to produce a fried breaded food product; g. introducing the fried breaded food product into a freezer to produce a frozen breaded food product; h. introducing one or more of the frozen breaded food products and silica gel desiccant into a package; and i. sealing the package;
wherein the atmosphere within the sealed package is in direct contact with the one or more frozen breaded food products and the silica gel desiccant.

The frozen breaded food product of the present invention can be reheated in a microwave or oven to produce a ready-to-eat product with a crispy outer coating even after it has been subjected to frozen storage for a prolonged period of time.

A ready-to-make unbaked doughnut doughs packaging assembly. The assembly includes a first tube housing a plurality of pre-made doughnuts tightly-packed between two endcaps, the endcaps sealed on each end of the first tube. A second tube extending through each hole of each pre-made doughnut, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with a consistent diameter to which each hole's inner diameter shares.

A ready-to-make unbaked doughnut doughs packaging assembly. The assembly includes a first tube housing a plurality of pre-made doughnuts tightly-packed between two endcaps, the endcaps sealed on each end of the first tube. A second tube extending through each hole of each pre-made doughnut, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with a consistent diameter to which each hole's inner diameter shares.

The invention relates to a process of manufacturing a microwaveable frozen breaded food product, said method comprising a) providing a filling composition; b) providing a plastically deformable farinaceous dough comprising 40-70 wt. % flour, 10-40 wt. % fat and 12-40 wt. % water; c) enveloping a portion of the filling composition with a layer of the farinaceous dough to produce an enveloped filling, the portion having a weight of 5 to 90 grams and the layer of dough having an average thickness of 0.5-2 mm; d) pre-coating the surface of the enveloped filling with an adhesion composition to produce a pre-coated product; e) applying a crumb onto the surface of the pre-coated product to produce a breaded product; f) frying the breaded product to produce a fried product; and g) freezing the fried product to a core temperature of less than −12° C.

The invention relates to a process of manufacturing a microwaveable frozen breaded food product, said method comprising a) providing a filling composition; b) providing a plastically deformable farinaceous dough comprising 40-70 wt. % flour, 10-40 wt. % fat and 12-40 wt. % water; c) enveloping a portion of the filling composition with a layer of the farinaceous dough to produce an enveloped filling, the portion having a weight of 5 to 90 grams and the layer of dough having an average thickness of 0.5-2 mm; d) pre-coating the surface of the enveloped filling with an adhesion composition to produce a pre-coated product; e) applying a crumb onto the surface of the pre-coated product to produce a breaded product; f) frying the breaded product to produce a fried product; and g) freezing the fried product to a core temperature of less than −12° C.