The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.

The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.

Disclosed herein are compositions and articles made therefrom, the compositions and articles comprising at least one hydrocolloid, at least one plasticizer, at least one filler and/or humectant and water. Typically, the components are derived from biological sources, such as seaweed, plants, or animals. Typically, the components are made from food quality ingredients, making the compositions and articles edible and/or biodegradable. The compositions are used to form articles, such as straws, and the articles have desirable flexibility and moisture barrier properties, such as swelling resistance, as well as biodegradability and/or compostability properties.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

An object of the present invention is to provide a transfer device capable of stably transferring a food material transferred by a pump device in accordance with the physical properties of the food material. A transfer device (3,5), wherein a pump device (17) includes a housing unit (31) in which a pump chamber (36) in which a pair of Roots-type rotors (32A, 32B) are disposed and a downstream channel (37) communicating with the pump chamber are formed, and a pump driving unit (39) that drives the pair of Roots-type rotors to rotate in mutually opposite directions, the housing unit includes a casing (34) that houses the pair of Roots-type rotors, and the pair of Roots-type rotors have lobes (32AP, 32BP) each having a V-shaped profile and being meshable with each other, and are attached to the casing interchangeably left and right.

An object of the present invention is to provide a transfer device capable of stably transferring a food material transferred by a pump device in accordance with the physical properties of the food material. A transfer device (3,5), wherein a pump device (17) includes a housing unit (31) in which a pump chamber (36) in which a pair of Roots-type rotors (32A, 32B) are disposed and a downstream channel (37) communicating with the pump chamber are formed, and a pump driving unit (39) that drives the pair of Roots-type rotors to rotate in mutually opposite directions, the housing unit includes a casing (34) that houses the pair of Roots-type rotors, and the pair of Roots-type rotors have lobes (32AP, 32BP) each having a V-shaped profile and being meshable with each other, and are attached to the casing interchangeably left and right.

A crispy co-extruded snack product includes an extruded casing having a flour component that includes from about 37% to about 92% by weight wheat flour; and an extruded filling disposed within the extruded casing wherein filling weight is from about 20 wt % to about 75 wt % of total weight of the co-extruded foodstuff.

A crispy co-extruded snack product includes an extruded casing having a flour component that includes from about 37% to about 92% by weight wheat flour; and an extruded filling disposed within the extruded casing wherein filling weight is from about 20 wt % to about 75 wt % of total weight of the co-extruded foodstuff.

A confectionery product includes: a center of a paste confectionary material including a semisolid fondant wherein a quantity of liquid syrup is less than a quantity of solid sugar crystals, and at least one compound able to hydrolyze sucrose to glucose and fructose; an intermediate layer of chewy candy material; and a layer of amorphous candy material. Also disclosed is a related multilayer confectionary item including such product.