1
Miles J Willard, Kyle E Dayley, Veldon M Hix, David A Holm: Float-frying and dockering methods for controlling the shape and preventing distortion of single and multi-layer snack products. Miles J Willard, Christie Parker & Hale, March 17, 1987: US04650687 (81 worldwide citation)

A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in ...


2
David Holm, Veldon M Hix, Miles J Willard: Method for controlling the surface bubbling of fabricated snack products. Miles J Willard, Hopkins French Crockett Springer & Hoopes, June 5, 1990: US04931303 (71 worldwide citation)

The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheet ...


3
David Holm, Veldon M Hix, Miles J Willard: Controlled surface bubbling fabricated snack products. Miles J Willard, Hopkins French Crockett Springer & Hoopes, February 19, 1991: US04994295 (71 worldwide citation)

The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheet ...


4
Bradley C Frazee, Clifford A Stubbs, Veldon M Hix, Miles J Willard: Process and product of making a snack from composite dough. Miles J Willard, Hopkins Roden Crockett Hansen & Hoopes, November 22, 1994: US05366749 (51 worldwide citation)

A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough components into a composite dough sheet, cutting th ...


5
Kyle E Dayley, Dewey R Hunt, Miles J Willard: Process for producing rippled snack chips and product thereof. Miles J Willard, Hopkins French Crockett Springer & Hoopes, November 27, 1990: US04973481 (47 worldwide citation)

Corrugated snack food pieces are fabricated from a dough directed through a pair of mated corrugated sheeting rolls. The dough is impressed with the corrugated pattern of the sheeting rolls and subsequently cut into individual snack food pieces. The dough is fed directly into the sheeting rolls so t ...


6
Clifford A Stubbs, John F Stevens: Process for preparing a potato product having an extended hold time. Miles J Willard, Hopkins Roden Crockett Hansen & Hoopes, April 22, 1997: US05622741 (26 worldwide citation)

An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After fin ...


7
Miles J Willard, William J Englar: Process for forming a potato patty. Miles J Willard, Christie Parker & Hale, December 6, 1983: US04419375 (23 worldwide citation)

A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50.d ...


8
Kyle E Dayley: Dough sheet rotary cutting system. Miles J Willard, Hopkins French Crockett Springer & Hoopes, April 26, 1994: US05306133 (21 worldwide citation)

A dough-processing system for dividing a dough sheet into multiple separate portions and transporting each portion in a predetermined direction. A rotary cutter, having a multiplicity of cutting dies affixed thereon, divides the dough sheet. The cutting dies have an exterior peripheral cutting edge ...


9
Clifford A Stubbs, Miles J Willard: Process for dehydrating potato products. Miles J Willard, Stephen A Gratton, Robert A de Groot, December 10, 1991: US05071661 (19 worldwide citation)

A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated ...


10
Kyle E Dayley: Dough sheet rotary cutter. Miles J Willard, Hopkins Roden Crockett Hansen & Hoopes, February 14, 1995: US05388489 (19 worldwide citation)

A dough-processing system for dividing a dough sheet into multiple separate portions and transporting each portion in a predetermined direction. A rotary cutter, having a multiplicity of cutting dies affixed thereon, divides the dough sheet. The cutting dies have an exterior peripheral cutting edge ...