A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.

The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.

A coated foodstuff is made using two starch components. One is a spray cooked agglomerated waxy corn starch as having a peak time to hydration viscosity of between about 5.5 and about 7.5 minutes. The snack has unique expansion and hardness properties compared to coatings made from other corn starches, in embodiments the snack has a coating that expands to between about 1.7 and about 2.6 mm, a hardness of between about 3000 and about 3750 grams, or a hardness-to-expansion ratio of about 1200:1 to about 2200:1 g/mm.

In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.

A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Nuts and related foodstuffs are contacted with/by cannabinoids, including hemp derived Delta8/9 via several different mechanisms, whereby the cannabinoids are attached, infused, coated, adhesed, adhered, and otherwise attached to said nuts and related foodstuffs, for ingestion by humans.

A seed composition, system, and method of improving seed germination, emergence, and seedling development are provided. The seed composition includes a seed, a binder, and a surfactant forming a first layer. The seed composition can have a second layer composed of a diatomaceous earth, lime, or clay and a binder and a third coating that includes a surfactant.

Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.

A roasting and glazing apparatus comprising a housing, a bowl assembly having a bowl support and a roaster bowl, an agitator rotatably mounted within the roaster bowl, a heater to heat the roaster bowl, and a cantilever arm disposed external to the housing. The cantilever arm, when moved, moves the roaster bowl between fully lowered and fully raised positions. A first piston is coupled to the bowl support and provides, when engaged, a counterforce to the weight of the bowl assembly. The first piston is engaged at least during the raising of the roaster bowl. A second piston provides a counterforce during the lowering of the roaster bowl from a partially lowered position to the fully towered position. The second piston is not engaged during lowering of the roaster howl from the fully raised position to the partially lowered position. After producing roasted and glazed nuts using the apparatus, the roaster bowl is raised to facilitate removal of the roasted and glazed nuts, and then the roaster bowl is lowered. After the roaster bowl is lowered to the partially lowered position, the engagement of the second piston results in additional downward force to further lower the roaster bowl thus preventing injury or damage during the final lowering of the roaster howl into its fully lowered position.

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.