1
Miles J Willard, Kyle E Dayley, Veldon M Hix, David A Holm: Fried snack product having dockering holes therein. Hopkins French Crockett Springer & Hoopes, December 26, 1989: US04889737 (83 worldwide citation)

Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon fry ...


2
Miles J Willard, Kyle E Dayley, Veldon M Hix, David A Holm: Method for controlling puffing of a snack food product. Hopkins French Crockett Springer & Hoopes, December 26, 1989: US04889733 (82 worldwide citation)

Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.


3
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 ...


4
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 ...


5
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 ...


6
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 ...


7
Miles J Willard, Jane J Arnold, Veldon M Hix: Method for preventing distortion in the shape of fried strand-like expanded snacks. Hopkins French Crockett Springer & Hoopes, November 7, 1989: US04879126 (34 worldwide citation)

A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of fryin ...


8
Dewey R Hunt, Veldon M Hix, Miles J Willard, Kyle E Dayley: Corn rings and method of manufacture. Miles J Willard, Hopkins French Crockett Springer & Hoopes, March 9, 1993: US05192574 (4 worldwide citation)

A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution ...


9
Dewey R Hunt, Veldon M Hix, Miles J Willard, Kyle E Dayley: Corn rings and method of manufacture. Miles J Willard, Stephen A Gratton, Robert A de Groot, Stephen R May, March 31, 1992: US05100686 (1 worldwide citation)

A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution ...