A method of increasing the protein content of a waste food product especially, bagasse and citrus pulp, suitable for livestock feed by comminuting the waste food product, adding urea or other suitable ammonium compound, pressure cooking with steam to sterilize and liquefy the batch, cooling and fermenting, passing air through the batch during fermentation, drying, and comminuting.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

This specification discloses a projection lens for projecting an original onto the surface of a sensor and for use in a facsimile apparatus or a digital copying apparatus. The projection lens enables the image of the original to be projected onto the sensor at different projection magnifications with the length of the optical path between the surface of the original and the sensor kept constant. The projection lens comprises, in succession from the object side, a first lens group comprising a ne...

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flake include an emlulsifier, 40-60% broken cells, 16-27% amylose and 5-10% moisture. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared by steam cooking raw potato pieces, mashimg, drying and comminuting into flakes. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

A control valve for fluid operated circuits for controlling machines and the like which includes a valve member biased to a pressure-off position with a pilot passage and control chamber to effect a line-pressure on-position with a change-over from pilot control to a holding position from line pressure. If line pressure is interrupted for any reason, the valve member returns to a pressure-off position and must be reactivated by an operator, thus preventing an accidental machine start-up when lin...

The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted by a sorbitol syrup or power in order to reduce the fragility of said sugar-coated products.

Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.