A beverage preparation machine for preparing single servings can include a lid assembly that can move between an open configuration and a closed configuration. The machine can also include a basket assembly having a chamber for receiving a cartridge containing a beverage precursor. Additionally, the machine can include a tamping assembly that can move between a latched state and a tamped state. The tamping assembly can include a tamping surface, a tamp spring element, a lid cam connected to the lid assembly, and a collar. The lid cam can include a cam path disposed along a sidewall of the lid cam, and the collar can have one or more cam teeth that can engage the cam path. In the tamped state, the tamping surface can be closer to the basket assembly than in the latched state.

A beverage preparation machine for preparing single servings can include a lid assembly that can move between an open configuration and a closed configuration. The machine can also include a basket assembly having a chamber for receiving a cartridge containing a beverage precursor. Additionally, the machine can include a tamping assembly that can move between a latched state and a tamped state. The tamping assembly can include a tamping surface, a tamp spring element, a lid cam connected to the lid assembly, and a collar. The lid cam can include a cam path disposed along a sidewall of the lid cam, and the collar can have one or more cam teeth that can engage the cam path. In the tamped state, the tamping surface can be closer to the basket assembly than in the latched state.

The disclosure provides a process for the preparation of pellets containing wheat gluten, including: A preparatory step, in which a raw material containing at least 50 wt. % wheat gluten is brought to a particle size distribution having a D.sub.90 of at most 175 m, to form a feeding material; and A pelletizing step, in which the feeding material is formed into pellets.

The disclosure provides a process for the preparation of pellets containing wheat gluten, including: A preparatory step, in which a raw material containing at least 50 wt. % wheat gluten is brought to a particle size distribution having a D.sub.90 of at most 175 m, to form a feeding material; and A pelletizing step, in which the feeding material is formed into pellets.

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

A delumper includes a housing defining a chamber in which edible material is received. The housing includes a screen having a plurality of holes and a plurality of inwardly extending fingers. The holes are sized such that edible material of a first diameter is capable of passing through the holes and edible material of a second, larger diameter is incapable of passing through the holes. The fingers are arranged in at least a first row, and the first row is located at or between a 5:00 position and a 7:30 position. The delumper further includes a rotatable shaft including a plurality of paddles spaced along a length of the shaft. When the shaft rotates, each of the paddles passes between adjacent fingers of the first row such that edible material located within the chamber is forced into contact with the fingers and cleaved by the paddles.

Disclosed is pearl sugar, having a biggest dimension between 5.6 and 8.0 mm, and a dissolution time at 20 C. lying between 3 minutes and 8 minutes, or a biggest dimension of smaller than 5.6, and a dissolution time at 20 C. lying between 1 minute and 3 minutes and 30 seconds. The invention further relates to a process for the preparation of pearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt. %, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt. % of particles have a size of at most 0.20 mm.

Disclosed is pearl sugar, having a biggest dimension between 5.6 and 8.0 mm, and a dissolution time at 20 C. lying between 3 minutes and 8 minutes, or a biggest dimension of smaller than 5.6, and a dissolution time at 20 C. lying between 1 minute and 3 minutes and 30 seconds. The invention further relates to a process for the preparation of pearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt. %, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt. % of particles have a size of at most 0.20 mm.

A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained. Additionally, the hydrolyzed or hydrolyzed and fermented plant-origin material can be provided with desirable organoleptic properties.