An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form hard, dense extruded collets with randomly asymmetrical shapes. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. Using the equipment described, raw materials other than the typically used corn meal are produced, while maintaining the desired bulk density, texture, and crunch of random extruded products.

An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form hard, dense extruded collets with randomly asymmetrical shapes. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. Using the equipment described, raw materials other than the typically used corn meal are produced, while maintaining the desired bulk density, texture, and crunch of random extruded products.

Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Shelf-stable, extruded food products are provided which are suitable for young children due to their fast-melting characteristic. The food products include at least an extruded cereal component with a crunchy but also soft texture. The cereal component includes soft flour, fiber, carbonate, and milk powder. The cereal component is also characterized by limited fat and sugar content. The extruded food products may optionally include one or more fillings. The extruded food products have a shelf life of at least about 6 months when stored at about 20° C. in sealed packaging.

Shelf-stable, extruded food products are provided which are suitable for young children due to their fast-melting characteristic. The food products include at least an extruded cereal component with a crunchy but also soft texture. The cereal component includes soft flour, fiber, carbonate, and milk powder. The cereal component is also characterized by limited fat and sugar content. The extruded food products may optionally include one or more fillings. The extruded food products have a shelf life of at least about 6 months when stored at about 20° C. in sealed packaging.

The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing the peeled sausage. The invention also relates to a production device for producing preformed peeled packed sausages with such a method.

The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing the peeled sausage. The invention also relates to a production device for producing preformed peeled packed sausages with such a method.

Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having low binder to exclusion ratio and a low sugar content.

Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having low binder to exclusion ratio and a low sugar content.