text:
BBB Accredited Business since 05/14/2014
Wilderness Land Clearing & MulchingFind a Location
(800) 630-296026901 175th Ave, Fort Ripley, MN 56449-2033 Send email to Wilderness Land Clearing & Mulchingwww.wildernesslandimprovement.com
BBB Business Reviews may not be reproduced for sales or promotional purposes.
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BBB Accreditation
A BBB Accredited Business since 05/14/2014
BBB has determined that Wilderness Land Clearing & Mulching meets BBB accreditation standards, which include a commitment to make a good faith effort to resolve any consumer complaints. BBB Accredited Businesses pay a fee for accreditation review/monitoring and for support of BBB services to the public.
BBB accreditation does not mean that the business' products or services have been evaluated or endorsed by BBB, or that BBB has made a determination as to the business' product quality or competency in performing services.
Reason for Rating
BBB rating is based on 13 factors. Get the details about the factors considered.
Factors that raised Wilderness Land Clearing & Mulching's rating include:
- Length of time business has been operating.
- No complaints filed with BBB.
Customer Complaints Summary
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Read Customer Reviews | Submit a Customer Review | See Trends in Customer Reviews on Wilderness Land Clearing & Mulching
Additional Informationtop
Licensing, Bonding or Registration
This company is in an industry that may require licensing, bonding or registration in order to lawfully do business. BBB encourages you to check with the appropriate agency to be certain any requirements are currently being met.
These agencies may include:Minnesota Department of Agriculture
625 Robert St N
Saint Paul, MN 55155-2538
(651) 201-6000
Type of Entity
Sole Proprietor
Contact InformationPrincipal: Angela Nelson (Owner) Joseph Nelson (Owner)
Business Category
Land Clearing & Leveling, Tree Service, Brush Hogging, Tree Service - Pruning, Mulches
Products & Services
According to the information provided by Wilderness Land Clearing & Mulching,this company offers land clearing and leveling, stump removal and grinding.
BBB Program ParticipationThis company has agreed to use special procedures including arbitration, if necessary, to resolve disputes through their participation in the following programs: BBB Identification, BBBOnLine.
Industry TipsBefore Hiring a Tree Service
If you choose to do business with Wilderness Land Clearing & Mulching, please let them know that you contacted BBB for a Business Review.


text:
Physical Capital per Farm and per. Person Engaged in Farming
Alvin S. Tostlebe
Chapter in NBER book The Growth of Physical Capital in Agriculture, 1870-1950 (1954), Alvin S. Tostlebe (p. 53 - 62)
This paper is available as PDF (213 K) or via email.
Machine-readable bibliographic record - MARC, RIS, BibTeX
Users who downloaded this chapter also downloaded these:
National Bureau of Economic Research, 1050 Massachusetts Ave., Cambridge, MA 02138; 617-868-3900; email: email@example.com
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subset: commoncrawl


text:
Safari 7.0.4 patches WebKit security flaw [u]
updated 05:00 pm EDT, Wed May 21, 2014
Follows just one week after 7.0.3
(Updated for Safari 6.1.4) Apple has issued a minor update to Safari, v7.0.4. The patch is in fact much smaller than most, solving only a security flaw in WebKit, the rendering engine that underlies the browser. Memory corruption problems in v7.0.3 could've potentially let hackers use malicious websites to assume control of a computer.
OS X Lion, Mountain Lion, and Mavericks users can download the new version through the Mac App Store. The update follows just a week after the release of v7.0.3, which was included with OS X 10.9.3.
Update: For users of earlier versions of OS X, a matching update -- v6.1.4 -- is also available.


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State Regulations in North Carolina
Recently, buying a car has become much easier. With many car dealers and private owners now advertising online, it is easy to shop around from the comfort of your home. You can be as picky as you want without listening to a fast-talking used car salesman pressuring you. You can even do your own research to be sure you're getting the best deal.
For a small price, you can pay a service to check out the vehicle's history or verify the identity of the owner. Another benefit is that you can usually get a better price when you shop around online.
When you buy a car, whether it's from a dealer or an individual, be sure to look at the seller's title and registration for the vehicle before you buy it. If the vehicle has a salvage title, it means the car was previously "totaled" by an insurance company. There could be damage from an accident that makes the vehicle unsafe, or the vehicle may have been in a flood, hurricane, or other natural disaster.
If you have the VIN, you can also learn whether the car is a lemon and get its vehicle history report.
Importance of the Bill of Sale
When you buy from a dealer in North Carolina, you will receive a bill of sale. Bring this with you when you go to register your car. The North Carolina Division of Motor Vehicles (DMV) will use it to calculate the tax on your vehicle.
If you buy from an individual, ask for a bill of sale from that person as well. Although the DMV will calculate your tax according to the division's database of values, your bill of sale will still come in handy. It shows proof that you paid for the vehicle and also acts as a receipt.
Check out our related Bill of Sale information page on this site.
How to Sell Your Vehicle
When selling a vehicle in North Carolina, there is certain information you need to put on the back of your North Carolina title, and you must have it notarized. Then you give the title to the new owner when you deliver the vehicle, and he or she can apply for a new registration and title. On the back, write the following in the presence of a notary:
- Buyer's name and address.
- Date of sale or date of delivery.
- Seller's signature and hand-printed name.
- Odometer reading.
- Notarization.
- Damage disclosure.
Buying or Selling a Car Without a Title or Registration
Rarely do people buy untitled vehicles. The seller must provide the buyer with a title; if the title is missing, the seller must apply for a duplicate before selling the vehicle. The seller is not required to furnish the registration, however, and the buyer won't need it in order to transfer the title after the sale.
If there is no title and you can't get in touch with the previous owner to obtain one, you can still title the car in your name. The only way to do this is through an indemnity bond. Call the DMV's customer service office at (919) 715-7000 or contact a DMV customer representative online to ask the DMV to e-mail you the requirements and paperwork for the bond.
If the owner is deceased, you are the heir to the vehicle, and there is no estate administrator, you will need to complete an Affidavit of Authority to Assign Titles (available through NCDOT Vehicle Services). You and any other heirs must be listed in order to have the title transferred.
What to Do With License Plates
When you sell your vehicle, you can transfer your license plate to your new car. If you are not transferring it, turn it in at a Vehicle and License Plate Renewal office. Make sure you do this before you cancel yourliability insurance. You must have continuous coverage on your insurance until you turn in the license plate.
For immediate information about selling or donating a vehicle you may call the DMV's customer service line at (919) 715-7000 to ask questions.
For more tips about buying and selling cars, visit DMV.org's Guide to Buying and Selling Cars. You can also find a sample Bill of Sale form on our site.
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Bryan Eisenberg | August 5, 2005 | Comments
Evaluating personas' effectiveness boils down to two things.
Just six months ago, personas were little more than an industry buzzword. At the recent AD:TECH conference, I surveyed the room a colleague was speaking in and was pleasantly surprised to find 30 percent of the audience claimed to use personas in site design.
Now that persona use is more widespread, the questions are different. No longer do people ask if they should use personas. Instead, they ask if their personas are effective.
How do you know if a persona is good or bad?
Evaluating effectiveness boils down to two things:
Empathy, Empathy, Empathy
Write Tamara Adlin and John Pruitt in their upcoming "The Persona Lifecycle: Keeping People in Mind Throughout Product Design":
You walk down the street and you see gorgeous people, nondescript people, and everything in between. Which are good people? Are the gorgeous ones good and the nondescript ones bad? Who knows? To know, you'd have to ask people who are close to each individual. You'd have to watch how they behave.
The same is true of personas. Is a gorgeous persona -- one with lots of pretty posters, tons of details, gobs of included data -- a good persona? Is a persona that's not much more than a name sitting on top of a bunch of assumptions a bad persona? The only way to find out is by observing how they're used. What makes a persona "good" or "bad" isn't the way it was created, the way it looks, or the richness of its details. What makes a persona good -- what makes a persona a persona and not an interesting segmentation experiment -- is a persona must live in your team's minds.
Empathy isn't a touchy-feely, cry-with-those-who-cry type of action. In business, particularly selling, empathy is the identification with and understanding of another's situation, feelings, and motives. Personas should evoke clear, focused customer empathy in the team, otherwise they're little more than a thin voice whispering in a loud room.
A persona should have a strong character diamond and be more than a average caricature of your demographic research. There are certainly some things you can include in a persona description that will sharpen its identity, reveal its motivations, and humanize it.
Techniques we've seen used successfully:
Information to help your team relate to your personas:
More from "The Persona Lifecycle":
The classic mistake people make with personas is to assume that the personas are "done" once the details are written and the posters are printed -- because personas can't be good or bad until after they are created. If company A has an ad-hoc persona named Bob that they created in 15 minutes, but everyone on the team knows and can describe Bob, and thinks about Bob when making decisions, then Bob is a much better persona than the expensive persona Gail who hangs ignored on another company's wall in all her color-printed, data-driven, expensive glory.
Don't get us wrong -- we're all for creating personas from data. But if you're trying to figure out if your persona is good or bad, walk through the halls of your company asking folks to describe who they are trying to help with the work they are doing. If they immediately start talking about your personas, congratulations!
Don't Forget Your Business Goals
Empathy is the critical first step. Only after can you begin to uncover how your personas experience your company, products, and Web site.
When you know and understand personas, you can begin to discover why your customers do what they do:
Now you can begin to plan persuasive scenarios that will entice people to participate in the conversions that are critical to your business success.
Though your personas evoking empathy in your team is critical, empathy remains somewhat subjective. What isn't subjective is personas' real-world effect on your conversion and key performance indicators (KPIs). These are things that can be measured, tracked, and optimized.
Meet Bryan at Search Engine Strategies August 8-11 in San Jose, CA.
Bryan Eisenberg is co-founder and chief marketing officer (CMO) of IdealSpot. He is co-author of the Wall Street Journal, Amazon, BusinessWeek, and New York Times best-selling books Call to Action, Waiting For Your Cat to Bark?, and Always Be Testing, and Buyer Legends. Bryan is a keynote speaker and has keynoted conferences globally such as Gultaggen, Shop.org, Direct Marketing Association, MarketingSherpa, Econsultancy, Webcom, the Canadian Marketing Association, and others for the past 10 years. Bryan was named a winner of the Marketing Edge's Rising Stars Awards, recognized by eConsultancy members as one of the top 10 User Experience Gurus, selected as one of the inaugural iMedia Top 25 Marketers, and has been recognized as most influential in PPC, Social Selling, OmniChannel Retail. Bryan serves as an advisory board member of several venture capital backed companies such as Sightly, UserTesting, Monetate, ChatID, Nomi, and BazaarVoice. He works with his co-author and brother Jeffrey Eisenberg. You can find them at BryanEisenberg.com.
Amazon's first physical bookstore: offline's death has been exaggerated
Why should marketers care about image recognition technology?
ClickZ Live Chicago: What are the big trends to look out for in 2016?
6 strategy questions to address before you design and build a mobile-friendly site (or app)
February 4-5, 2016
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2015 Holiday Email Guide
The holidays are just around the corner. Download this whitepaper to find out how to create successful holiday email campaigns that drive engagement and revenue.
Three Ways to Make Your Big Data More Valuable
Big data holds a lot of promise for marketers, but are marketers ready to make the most of it to drive better business decisions and improve ROI? This study looks at the hidden challenges modern marketers face when trying to put big data to use.
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Prices and availability are subject to change from the time and date that you print this page.
11/30/2015 7:27:28 PM. For Customer Service, please call 800.606.6252
- Handmade
- Borosilicate ("beaker") glass
- Dishwasher- and microwave-safe
- Made in China
Return/Exchange Policy
At CB2, we stand behind the quality of our products and want every purchase to be a positive experience. We will do our best to make things right if you are not satisfied.
non-furniture items
We will accept returns and exchanges of non-furniture items if they are returned within 90 days of customer receipt, a valid proof of purchase is provided, and items are returned in good condition (unused and unwashed).
stock furniture, rugs and rug pads
If you are not satisfied with your Stock furniture, rug or rug pad purchase, you must contact us within 7 days of delivery or pickup to arrange a return. The item must be returned within 30 days of delivery or pickup. The item will be inspected upon return, and a refund amount will be determined based on its condition. For furniture orders placed online, please call us at 800.606.6252. For orders placed through a store, please contact the store where the sale originated.
special order upholstery
We require a 50% deposit for all Special Order upholstery. This deposit is nonrefundable after a 72-hour change/cancellation window. These items are made to your specifications and cannot be returned or exchanged.
cantina glass mug
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our designers recommend
clink stainless steel mug$9.95free shipping eligible
coffee scoop clip$5.95free shipping eligible
stack bowls$2.99 eachreg. $5.95 eachfree shipping eligible
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dip black and white canisters$19.95 - $29.95free shipping eligible
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chalkboard wall mounted stripe$7.99reg. $19.95free shipping eligible
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white pitcher creamer$4.49reg. $5.95free shipping eligible


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Motlanthe 'agonising' over Zuma challengeComment on this story
Pretoria - Deputy President Kgalema Motlanthe on Friday said he was "agonising" about whether to run against his boss, President Jacob Zuma, for leadership of the ANC.
"I am still agonising over it," he said just hours after Gauteng backed him to replace Zuma as party president.
The ANC holds a leadership conference in just under three weeks and provinces are in the process of declaring whom they want for top party posts.
Motlanthe said the answer could only come once the ANC's regions had spoken.
"The question will be answered once it's posed by the right body," he said when pressed to give an indication of whether he will run if he garners enough party support.
"I may not even be nominated for all you know," he told foreign correspondents. - Sapa-AFP
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The Winter 2015 edition of Trust Magazine is now available.
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Stuart Conlan discusses the Association of Investment Companies annual fund manager poll.
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Stuart Conlan looks into where to look for income as interest rates continue to remain at a record low.
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Gillian Christie discusses risk and the importance of striking a balance that is correct for your particular needs.
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I love me some mushrooms and them stuffed, I die for. I do have a creamed spinach stuffed ones in the archive which are equally delicious but on days I want to be extra bad and consume more calories than I can afford, bacon and cream cheese stuffed mushrooms are the way I like to go.
There are different methods on how to prepare stuffed mushrooms but I trust my Martha and I, too, "par bake" my mushrooms before stuffing to dispel some of their natural liquid. Less messy and watery but still moist and scrumptious. Um, um, um! A perennial party favorite, expect these delectable bites to go as fast as you make them.
|Bacon and Cream Cheese Stuffed Mushrooms
- 1 pound (20 to 24) button mushrooms
- 4 strips bacon, finely chopped
- 2 small shallots, peeled and finely chopped
- 1 to 2 cloves garlic, peeled and minced
- salt and pepper
- 1 tablespoon dry sherry
- 8 oz cream cheese, softened
- 2 oz blue cheese, crumbled
- 2 tablespoons green onions, chopped
- Using a soft mushroom brush or with a damp cloth, wipe mushrooms to rid of any grit or dirt. Gently break off stems from caps and finely chop.
- In a pan over medium high heat, cook bacon until lightly brown and crisp. Remove from heat and set aside. In the pan, add shallots and garlic until limp and fragrant. Add chopped mushroom stems and continue to cook, stirring regularly, for about 4 to 5 minutes. Season with salt and pepper to taste. Add in sherry wine and continue to cook, stirring regularly, until mushrooms are tender and liquid is evaporated. Remove from pan and allow to cool.
- In a bowl, combine cream cheese and blue cheese. Fold in mushroom mixture, crisp bacon and green onions.
- Arrange mushroom caps gills down on a baking sheet and lightly brush with olive oil. Bake in a 400 F oven for about 4 to 5 minutes or just until mushrooms start to leak. Turn mushroom caps to cavity side up and using a small spoon, fill with stuffing mixture. Return to oven and bake at 400 F for another 5 to 6 minutes or until filling is heated through and tops are golden brown.


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The Communications Security, Reliability and Interoperability Council - IV Meeting
March 14, 2014
The CSRIC is a federal advisory committee that will provide recommendations to the Commission...
FCC Launches Webpage with Best Practices for Implementing Text-to-911
March 7, 2014
Today we launched an interactive webpage with best practices to assist text message providers and...
Protecting Television Consumers By Protecting Competition
March 6, 2014
Every four years, the FCC is required by law to assess its media ownership rules and determine if...
FCC Speed Test App for iPhone Expands Options for Mobile Broadband Performance Information
February 25, 2014
Late last year, we expanded the Measuring Broadband America program to include mobile broadband...
From the Wall to the Desk: Facilitating 21st Century Digital Learning
February 20, 2014
In his recent Digital Learning Day speech, Chairman Wheeler emphasized the tremendous potential of...
February 19, 2014
Statements on the FCC's Open Internet Rules
FCC Driving Innovation in Health IT for all Americans at HIMSS
February 19, 2014
February 23-27 is the annual Health Information Management Systems Society (HIMSS) Conference...
Commissioner O'Rielly's Thoughts on Broadcast Television JSAs and SSAs
February 18, 2014
It used to be that Americans had few choices for watching television—options included a handful of...
Channel Sharing: A New Opportunity for Broadcasters
February 11, 2014
I've seen the future, and it's using 50% less bandwidth to produce a picture with increased quality...
Access and Public Safety: Enduring Elements of the Public Interest.
January 30, 2014
Technology and networks are rapidly changing. We support technological innovation, but our...


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Been enjoying the smoke in one of our hottest summers on record?
While the Carlton Complex fire — Washington's largest ever wildfire — burns, it's good to remember that U.S. Rep. Cathy McMorris Rodgers voted against boosting the National Forest Service firefighting budget; that means to combat the blaze, funds had to be diverted from fire prevention budgets.
All this comes from the party adamantly denying climate change. It's time to dump career politician Cathy.
Joe Pakootas gets my vote.
Paul Franzmann
Walla Walla
More like this story
Iopine 1 year, 3 months ago
Really? Ms McMorris-Rodgers was the only one voting on that issue and what were the amendments that went along with this budget that created the bill not passing? There's always two sides to a story and yours is very slim in details to be so confrontational.
dogman12 1 year, 3 months ago
Tell us the answers, please!
GeneandCassie 1 year, 3 months ago
Even back in the 1840's, things were not 'perfectly clear' in the area; some quotes from John Fremont's observations are:
On October 22, 1843; while viewing the Walla Walla River from the Blue Mountains Fremont's account states that "the weather was smoky and unfavorable to far views with the glass." On October 25, 1843; his account describes the region near the confluence of the Walla Walla River and the Columbia River as "a plain of bare sands, from which the air was literally filled with clouds of dust and sand," due to the prevailing high winds. He also mentions that "we made our camp in a little grove of willows on the Walahwalah, which are the only trees to be seen in the neighborhood; but were obliged to send the animals back to the encampment we had left, as there was scarcely a blade of grass to be found."
More thoughts can be found in this reference:
Fremont, Brevant Capt. John C. (1845). A Report of the Exploring Expedition to Oregon and North California in the Years 1843-44, Transmitted by Letter of Colonel J.J. Abert, March 1, 1845, Printed by the Order of the Senate, Washington D.C.
I gather that even back 170 years ago things in the vicinity weren't exactly like the Garden of Eden....
jrobles 1 year, 3 months ago
You, of course, do realize that "on record" refers to the past 150 years for which we have thermometer records? Our current warming will well within the range of natural variation.
At the time (2005) that Jared Diamond wrote "Collapse – How societies choose to fail or succeed," the consensus was that the increase in Earth's temperature over the last 150 years had done nothing more than return Earth from the Little Ice Age to temperatures almost as warm as those that prevailed during the Medieval Warm Period. More recent work, published in the journal Science, has moved the "warmest since date," back to 4,000 years, still within the natural variation of the current interglacial (warm period).
Additional highlights of Earth's recent history include the beginning of the current interglacial 10,000 years ago with an increase of nearly 18 degrees (Fahrenheit) in about ten years. This interglacial does not appear to be as warm as at least three of the previous four that have occurred on an approximately 100,000-year cycle. 18,000 years ago, during the last Ice Age, the Mediterranean Sea level was three hundred feet lower than it is today. Three million years ago Earth was 3 to 6 degrees warmer than today, and sea level was 100 feet higher. 35 million years ago Earth was 9 to 15 degrees warmer than today, sea level was 200 feet higher, and Earth was ice-free.
If there is interest, I do have references for all of this.


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If you wrote the next one, which original episode would you revisit?
View Single Post
May 18 2013, 03:20 AM
Fleet Admiral
Location: inside teacake
Re: If you wrote the next one, which original episode would you revisi
Lapis Exilis wrote:
teacake wrote:
Amok Time. Pine and Quinto are slash heaven.
Ain't that the truth?
There were at least two scenes where I thought they were going to start making out.
But don't kid yourself - that's why the whole WTF? Uhura/ Spock romance is there. Can't have anyone thinking our boys are gay, even though Kirk's overly aggressive womanizing screams "in the closet"!
TOTALLY. I actually expected a love declaration of a leaning of the head towards the other scene a couple times..
I see Kirk as being completely hetero up until the point where he connects with Spock, some time in the previous movie. After that the attraction is always there. And this is no longer fan fantasized subtext, it's totally played to in this movie.
You and Hitler oughta get together
You oughta learn
to knit
and wear matching sweaters
Janeway does Melbourne
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Pea In A Pod
- Uploaded By rhopar33
- 2007-03-11 19:12:28
This was inspired by the shower invitation that had the same image of a baby in a pea pod, right down to the purple hat and rosy cheeks. 1/4 sheet w/ b/c icing. Pea pod and accents made from mmf.
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Narrow your search
Though a bit overpriced, the Octa Vaccum Dock + WhaleTail Stand is a nifty accessory that works with all iPads and a variety of other tablets and e-readers.
Powered by Cyanogen OS, the phablet will hit North America in either April or May for just $299.
This new handset is aimed at a younger demographic.
The Huawei Ascend Mate is an enormous 6-inch phone with an ultra high definition display, octal-core processor and fingerprint scanner.
The Chinese handset maker's latest Android smartphone features a large dose of processor power and an ultra-thin bezel.
The most important things to know when shopping for a cell phone.
The $150 5.5-inch phablet that first made its appearance in China in August will now be sold throughout the rest of Asia.
Designed for home entertainment on the go, the Galaxy View tablet measures 18.4 inches and comes with a handle and a kickstand.
LG's latest smartphones enter the pre-holiday frenzy of phones.
The ZTE phone now comes in a 64GB version, as well as a new affordable entry-level model.


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First Birthday Cake
- Uploaded By CocoaBlondie
- 2010-07-25 23:01:29
This cake was a 6- choc. & vanilla butter, 8- vanilla w/ french pastry cream, & 10- choc. w/ cookies & cream. Pink buttercream & fondant accents. I used my cricut for the one, outside of the blocks, butterflies & grass. It luckily took the 101 deg. weather for a outside b-day party. Yeah
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Rebecca's CollectionsSt. Augustine, FL 32092ph: email@example.com
This is the homepage of artist Rebecca Trimble. Here you can find information about her, about different books and patterns she has to offer, how to order them, and various artist links. Also, you can look at different examples of paintings and murals she has done.
Rebecca has been painting most her life. She runs a successful business painting custom wall murals and hand painted furniture. She took her first decorative arts painting class when she was pregnant with her 4th child (as she was no longer able to stand on ladders to paint murals!) She was instantly hooked. Now she publishes her designs in the painting magazines, the Artist's Club, and teaches at national conventions.
Be sure to check out my demo videos by clicking the link above the picture in the Conventions sections and DVD sections!!
Copyright 2010 Rebecca's Collections. All rights reserved.
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Perth Catering at its best
Feed Your Imagination
Ultimo Catering and Events is a full service Perth catering company with an enviable reputation for delivering innovative, fresh & modern cuisine, with ingredients sourced from WA's finest local and regional produce. For over 17 years Ultimo Catering have set a superior standard in the Perth catering industry. We employ only the most experienced and talented chefs. Many of our senior chef team came to Ultimo Catering & Events from Michelin star backgrounds, including helping to build the reputation of some of the best restaurant's in the world.
Ultimo provide a range of options for wedding catering, corporate functions, conference catering, marquee catering, large scale events, wakes catering, birthdays and private party catering. For the ultimate food and beverage experience for your next function, select from our extensive catering menus for cocktail parties, sit down dining, wedding catering, finger food, party platters, or anything else you can imagine! Trust is paramount! Our experienced Perth catering team can organize your entire event including, leaving you free to enjoy your function. Feed your imagination!
Christmas Parties
"West Australian Ballet's partnership with Ultimo Catering and Events began in 2003 and is one of the company's longest standing associations. We are extremely fortunate to be able to rely on Ultimo for the finest food and service at our events and consistently receive wonderful feedback from our patrons. Ultimo's generosity and long term commitment to supporting the arts is invaluable and West Australian Ballet looks forward to celebrating many more milestones with Ultimo".
Andrea Parkyn, WEST AUSTRALIAN BALLET


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The Top 10 In Action Sports
01Kenton Cool And The Legend Of Everest
02The Martyn Ashton Interview: Meet the Man Who Got Back on the Bike
03Legends Behind the Lens: The Dan Milner Interview
04We Asked Surf Star Coco Ho For Her Step-by-Step Guide to the Basics
05The Tony Hawk Interview: How Is The Birdman Still Flying High After All These Years?
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07The Legend Of El Dorado: One Man's Obsession With Finding A City Made Of Gold
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09Watch A Freerunning King Defy The Laws Of Gravity In This Urban Assault On London
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Teva Tirra Thong: A Women's Sandal for Your Next Adventure
A Other video by yournewbestfriend - 2,582 views
Flip flops and summer are a match made in heaven, especially when they can handle a little spontaneous adventure. The Teva Tirra Thong is built on the same platform as some of our sports sandals, meaning it can stick with you when that trail catches your eye.


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Once a year, kites and polar bears mingle. And that time is nigh.
The 27th Cool Fool Kite Festival kicks off at 11 a.m. Wednesday at Veterans Park on the lakefront, just before the annual Polar Bear dip into Lake Michigan. It's a bracing way to welcome 2014.
Look for Milwaukee ice carvers on site. There also will be horse-drawn carriages available to rent.
The festival is free, and so is the hot chocolate, coffee and snacks while they last. Kites and hot food will be available for purchase.
The event runs through 5 p.m. For more information, see the Kite Festival's website.


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Patent application title: Rice Snack Chip With High Rate Of Visual Inclusions Made On Tortilla Sheeting Equipment
Dimitris Lykomitros (Dallas, TX, US)
Dianne Renee Ripberger (Plano, TX, US)
IPC8 Class: AA21D1300FI
USPC Class:
Class name: Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive basic ingredient is starch based batter, dough product, etc. flakes, chips, filaments, sheets, or pellets
Publication date: 2009-04-23
Patent application number: 20090104333
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A method and formulation are disclosed for using a mixture of inulin and
surfactant to overcome adhesive and viscoelastic problems associated with
using tortilla sheeters for processing rice-based dough to make rice
crisps. The inulin decreases viscoelasticity whereas the surfactant
decreases adhesiveness. The additive decouples the relationship between
water content and the adhesiveness and viscoelasticity of the dough,
allowing water content to be used to control other product variables such
as product moisture content and oil take-up.
1. A method for making a snack product, said method comprising the steps
of:combining a plurality of visible particles of cereal grains with a
rice flour based dough;adding a mixture of inulin and a surfactant to
said dough, wherein said inulin comprises from about 1% to about 10% by
weight, wherein said surfactant comprises from about 0.01% to about 4.0%
by weight, and wherein said visible particles comprise from about 2% to
about 40% by weight;sheeting said dough to form a dough sheet having a
thickness from about 100 microns to about 2,000 microns;cutting said
dough sheet into individual dough pieces; andflying or baking said
individual dough pieces to produce a plurality of rice crisps having
visual inclusions.
2. The method of claim 1 wherein said adding step further comprises the addition of pregelatinized starch ranging from 0.1% to about 6% by weight of the dough.
3. The method of claim 1 wherein said adding step further comprises the addition of vegetable oil in the range of about 1% to about 2% by weight of the dough.
4. The method of claim 1 wherein said visible particles comprise from about 10% to about 24% of the dough by weight.
5. The method of claim 1 wherein said visible particles comprise rice, whole grain, oats, corn, or a combination thereof.
6. The method of claim 1 wherein said visible particles comprise bumped brown rice.
7. The method of claim 1 wherein said inulin ranges from about 2% to about 3% of the total dough mixture by weight.
8. The method of claim 1 wherein said inulin has an average degree of polymerization of about 9 to 10.
9. The method of claim 1 wherein said surfactant ranges from about 0.5% to about 1% of the dough by weight.
10. The method of claim 1 further comprising: adjusting the viscoelasticity of said dough by adjusting the concentration of said inulin.
11. The method of claim 1 further comprising: adjusting the adhesiveness of said dough by adjusting the concentration of said surfactant.
12. The method of claim 1 wherein the adhesiveness of said dough can be decreased by increasing the amount of surfactant.
13. A sheetable dough comprising:a visible particle component derived from cereal grains;a rice-based starchy flour component;a rheology-standardizing component; andan amount of water;wherein:said visible particle component ranges from about 2% to about 40% of the dough by weight;said rice-based starchy flour component comprises about half of the dough by weight;said rheology-standardizing component comprises up to about one tenth of the dough by weight; andsaid amount of water comprises the residual weight percent of the dough.
14. The sheetable dough of claim 13, wherein said rheology-standardizing component comprises:a cooking oil component;a surfactant component; anda fructo-oligosaccharide component.
15. The sheetable dough of claim 13, wherein said rheology-standardizing component comprises:a cooking oil component;a surfactant component, wherein said surfactant component is a monoglyceride and is about 0.01% to about 4.0% of said dough by weight; anda fructo-oligosaccharide component, wherein said fructo-oligosaccharide component is inulin and is about 1% to about 10% of said dough by weight.
16. The sheetable dough of claim 13, wherein:said visible particle component comprises about 20% of the dough by weight;said rice-based starchy flour component comprises about 47% of the dough by weight;said rheology-standardizing component comprises:a cooking oil component that is about 1.4% of the dough by weight;an emulsifying component, wherein said emulsifying component is a monoglyceride and is about 0.3% of said dough by weight; anda fructo-oligosaccharide component, wherein said fructo-oligosaccharide component is inulin and is about 2.2% of said dough by weight;andsaid amount of water comprises about 29% of said dough by weight.
17. The sheetable dough of claim 13, wherein said visible particle component comprises bumped brown rice and sesame seeds.
18. The sheetable dough of claim 13, wherein said rice-based starchy flour component is a mixture of masa flour, brown waxy rice flour, rice meal, pre-gelatinized rice flour, and brown rice flour.
[0001]1. Technical Field
[0002]The present invention relates to an improved method for processing dough to form a rice crisp with visual inclusions. More specifically, this invention relates to a rice-flour-based dough formulation that allows the dough to be processed on tortilla sheeting equipment.
[0003]2. Description of Related Art
[0004]Rice snacks are well-known in the art. These snacks are very popular in Japan and have become increasingly popular in the United States because of their nutritional appeal. Additionally, rice snacks with visual inclusions are becoming increasingly popular for the same reason. The visual inclusions consist of whole pieces of rice or grain that are imbedded in the cake and that are visible within and on the snack. Health-conscious consumers are expressing a greater demand for rice-based snacks, especially alternatives to the more traditional puffed rice cake, such as rice crisps and/or rice chips. Thus, there is a need for expanding the available methods for producing rice-based snacks.
[0005]There are many drawbacks associated with the traditional method of manufacture. The first drawback is the high cost associated with the production equipment an operation. For example, the equipment used to form a traditional rice cake must be capable of precise and timed expansion as well as being able to heat its contents to high temperatures at high pressures. Yet another drawback is that the traditional method of manufacture is very time intensive. Each cake manufactured must go through the lengthy compression and heating stages which reduce total throughput. Finally, the high temperatures and pressures of the traditional process limit the amount of visual inclusions that can be included in the rice cake, as the high temperatures and pressures are very degrading.
[0006]There have been many different methods proposed for making rice snacks with visual inclusions. Note, however, that such prior art methods typically relate to puffed-rice cakes, rather than sheeted-dough-derived rice crisps or chips. For example, U.S. Pat. No. 5,871,793 provides a method wherein pre-puffed rice is coated with a binder agent such as a water-based mixture and heated with ultrasound energy until bonded. This overcomes the high temperatures and pressures associated with traditional methods that limit the amount of visual inclusions in the cake.
[0007]Because of the high capital costs associated with the production of rice snacks, there exists a need for a novel method that allows for the production of rice snacks on cheaper or more readily available equipment. An alternative method for producing rice snacks is by using existing tortilla sheeting equipment for processing and sheeting rice-based dough.
[0008]Tortilla sheeters, hereinafter "sheeters," typically comprise two or more rollers. Sheeters can vary in size and can be as large as, or larger than, about 9 feet in length. One or more pairs of rollers are spaced apart to form a gap between the rollers called a nip size. The thickness of the dough can be adjusted by adjusting the nip size. The two rollers rotate in opposite directions, and the dough passes through the gap. The dough is then collected by a third roller or by a conveyor that transports the sheeted dough for subsequent processing, i.e. cutting, puffing, frying, baking, etc. A stripping wire or peeling wire is often held across one of the rollers (the roller upon which the dough adheres immediately after passing through the gap area) to help dislodge the dough or dough pieces from the roller.
[0009]Many factors can affect the consistency of a dough sheet operation. These include, but are not limited to, amount and type of each ingredient, ingredient distribution within the dough, water content, nip size, the speed of the rollers, and the energy absorbed by the dough from the rollers. Downstream processing such as cutting, frying, etc, as well as the final product quality is likewise dependent on dough sheet properties being precisely controlled. An inconsistent sheet thickness or size can result in erratic product taste, texture or appearance. Thus, to consistently produce a quality product, the sheeting operation must yield dough sheets of consistent size and thickness.
[0010]There are many problems with using corn masa sheeters in the processing of a rice-water dough to manufacture rice or grain cakes with visual inclusions. Most of these problems arise from the interaction and competing nature of three important properties of the rice-water mixture that forms the dough: 1) adhesiveness, 2) cohesiveness, and 3) viscosity or viscoelasticity, depending on the liquid-like and/or solid-like nature of the dough (for example, if the dough is liquid-like, its viscosity will be physical property of interest; if the dough is more solid-like or polymer-like, its viscoelasticity will be the physical property of interest). The dough, for example, must be viscous enough to form tightly-bonded dough. If the dough's viscoelasticity, on the other hand, is too low, the resulting product will have a compromised texture (the product could, for example be too hard, too thin, and/or too glossy). If the viscoelasticity, however, is too high, the rice dough will resist the sheeting pressures, increase the mechanical stress, and increase the risk of mechanical failure. For example, possible mechanical issues might include: breaking the peeling wire; stalling, overheating, and/or tripping the driving motors; buckling of the dough before the rollers; buckling of the rollers; increasing the shear stress and/or or work input to the dough beyond the intended amount. Undesired or unanticipated increases in shear stress and/or work input to the dough could potentially be catastrophic to the final product, as well as to the machinery, as differential sheeting equipment is generally designed for relatively low shear stress. Because some tortilla rollers are as large as, or larger than, 9 feet in length, the buckling resulting from highly-viscoelastic dough can be severe. Additionally, as discussed above, other processing operations as well as the final product are dependent on uniform sheeting. Buckling results in a non-uniform sheet which creates processing problems as well as variability in final product attributes.
[0011]A large viscoelasticity in dough could normally be overcome by supplying additional power to the rollers to limit the buckling. However, this option is not available when producing rice cakes with visual inclusions. The inclusions provide an upper limit on the power supplied to the sheeter rollers; too much power will result in breaking the intact rice grains that make up the visual inclusions.
[0012]Similar to the dough's viscosity and viscoelasticity requirements, the rice dough must be cohesive and adhesive enough to form a dough. However, prior art rice dough that is cohesive enough and adhesive enough to properly form a dough will usually be too adhesive for processing and will adhere to the surface of the rollers, causing jams, undesirably-rough surface, or tears in the sheeted dough.
[0013]Finally, another problem that arises is that water content cannot be adjusted to control water dependent processing variables because the water content is determined by the target dough rheology. For example, the dough must be cohesive enough to support the visual inclusions within the dough, while the viscoelasticity of the dough must be tightly controlled to minimize buckling of the rollers. Because cohesiveness and viscoelasticity are both functions of water content, the target viscoelasticity and target cohesiveness of the dough are achieved by adjusting the water content of the water-rice dough. Once water content is set to yield a desired rheology, it cannot, without the teachings of the present invention, be independently controlled to affect other processing results that are likewise factors of water content such as oil take-up and expansion of the visual inclusions. Thus, the viscoelasticity, adhesiveness, and cohesiveness of the rice-water mixture are so coupled that none can be advantageously compromised enough to make the dough suitable for processing on existing tortilla sheeters. Consequently, there is a need to decouple the viscoelasticity, adhesiveness, and cohesiveness of the rice-water mixture to allow the dough to be processed on tortilla sheeters without compromising final product quality.
[0014]A method and formulation are disclosed for using a mixture of inulin and surfactant (such as monoglyceride, lecithin, etc.) to overcome adhesive, cohesive, and viscoelasticity problems associated with using tortilla sheeters (e.g. corn masa dough sheeters) for handling and sheeting rice dough in making rice snacks, including crisps and/or chips. Such problems include buckling of the sheeting rollers due to highly-viscoelastic doughs as well as tearing of the dough sheets due to high adhesiveness. The inulin decreases viscoelasticity and can range from about 1% to about 10% by weight of the dough, and preferably from about 2% to about 6% by weight of the dough. The surfactant (preferably monoglyceride, although lecithin or other surfactants are acceptable) decreases adhesiveness and can range from about 0.01% to about 4% by weight of the dough, and preferably from about 0.1% to about 2% by weight of the dough. Additionally, the additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up. The above as well as additional features and advantages of the present invention will become apparent in the following written detailed description.
[0015]The novel features believed characteristic of the invention are set forth in the appended claims. The invention itself, however, as well as a preferred mode of use, further objectives and advantages thereof, will be best understood by reference to the following detailed description of illustrative embodiments when read in conjunction with the accompanying drawings, wherein:
[0016]FIG. 1 is a schematic diagram of a rice cake manufacturing scheme according to one embodiment of the current invention;
[0017]FIG. 2 is a side perspective drawing of a tortilla sheeting apparatus;
[0018]FIG. 3 is a bar chart of the hardness values (measured in grams of weight resistance) of five experimental dough compositions;
[0019]FIG. 4 is a bar chart of the adhesiveness values (measured in Newton-seconds) of the aforementioned five experimental dough compositions;
[0020]FIG. 5 is a bar chart of the cohesiveness values (which are unit-less) of the aforementioned five experimental dough compositions;
[0021]FIG. 6 is a bar chart of the springiness values (which are unit-less) of the aforementioned five experimental dough compositions.
[0022]100--dryer mixer [0023]101--wet mixer [0024]102--tortilla sheeter [0025]103--cutter [0026]104--fryer [0027]106--rice [0028]107--masa flour [0029]108--pregelantinized rice flour (amylose) [0030]109--sesame seeds (visual inclusions) [0031]110--corn oil [0032]111--inulin [0033]112--monoglyceride [0034]113--water [0035]202--rice dough mixture [0036]203--visual inclusions [0037]204--dough pile [0038]210, 214--rollers [0039]212--roller-feeding conveyor [0040]218--nip size [0041]222--dough sheet [0042]228--final dough sheet thickness [0043]232--exit conveyor
[0044]While the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
[0045]In one embodiment of the current invention, the base rice dough is made of rice, intact rice grains as visual inclusions, and water. It should be noted that while rice is the base ingredient for most of the embodiments discussed, grains, oats, corn, and a combination of these and other grains can be used in place of or in supplement to the rice. Fruit powders and/or vegetable powders can also be used in doughs for processing as described herein. Likewise, although intact rice grains are typically discussed as the visual inclusions, other cereal grains or particles, such as whole grains, rice pieces, bumped rice, pellets, seeds, etc., either intact, visibly-sized pieces, or in large clumps, can also be used to serve as visual inclusions. Preferably, the visual inclusions are visible particles (i.e. whole grains or portions of grains) of bumped brown rice, although other variations of healthy grains, legumes, fruit pieces, and bean pieces can be substituted. If a variety of particles are used, it is preferable for the majority of the particles, or at least 35% or greater by weight, to be rice. Bumped rice is typically an intermediate form of rice between a par-cooked (partially-cooked) rice grain and crisp rice. Bumped rice grains are derived by partially-cooking rice grains, dehydrating the grains, heating them so that the outer layer plasticizes/hardens, and then slightly pressing or "bumping" them using a flaking roller. The visual inclusions in the final dough can range from about 2% to about 40% by weight, preferably from about 5% to about 30% by weight, and even more preferably from about 10% to about 24% by weight of the dough.
[0046]In one aspect of this invention, it has been found that the addition of from about 0.1% to about 6% by weight pregelatinized starch, such as pre-cooked rice flour, releases amylase compounds that will bind the inclusions to the dough matrix. However, such addition also increases both the adhesiveness and viscoelasticity of the dough. This can lead to the aforementioned processing problems such as the dough adhering to the sheeter rollers, which could cause tears in the sheets, or cause the rollers and/or the dough to buckle. As discussed, the buckling can cause non-uniformity in the sheet thickness as well as other problems. These problems become even more exaggerated as the nip size, herein defined as the inter-gap distance, decreases. Thus, there is a need for a way to counter the undesirable increases in adhesiveness and viscoelasticity, which increases tend to accompany the addition of pre-gelatinized starch.
[0047]In another aspect of this invention, it has been found that the addition of fructo-oligosaccharides to the dough at a concentration of about 1% to about 10% by weight, and preferably about 2% to about 6% by weight--in particular, inulin (and preferably short-chained inulin with an average of about 9 or 10 fructose units)--reduces the viscoelasticity while having little to no effect on the stickiness or adhesiveness. Thus, inulin provides a method for controlling viscoelasticity of the dough independently from water content. Additionally, short chained inulin such as fructose oligosaccharide has nutritional benefits. For example, inulin is a soluble fiber that can have a minimal impact on blood sugar. Inulin is also a prebiotic, meaning it can promote the growth of helpful bacteria in the intestines.
[0048]In yet another aspect of this invention, it has been found that the addition of about 0.01% to about 4% by weight, and preferably from about 0.1% to about 2% by weight surfactant--preferably monoglyceride--decreases the stickiness without significantly affecting the viscoelasticity of the dough. Thus, addition of monoglyceride (or other surfactant) provides a method for slightly decoupling the relationship of adhesiveness and water content.
[0049]The addition of a mixture of inulin and surfactant decouples the relationship between water content, adhesiveness, and viscoelasticity. The decoupling effect of the mixture has many ramifications. First, an inulin-and-surfactant-containing rice-water mixture can now be processed on tortilla sheeters, for example. As previously discussed, because of the high capital costs associated with traditional rice snack production equipment, being able to process rice dough on existing tortilla sheeters results in large capital savings. Second, a target viscoelasticity can now be achieved independently of water content. The buckling problem encountered when sheeting highly-viscoelastic dough between long tortilla rollers can be eliminated with the addition of a determined amount of inulin. Likewise, the tearing and adhering to the surface of the rollers can now be eliminated and/or controlled with the addition of surfactant, such as monoglyceride or other emulsifier (lecithin, for example). Third, because the aforementioned buckling and adhering problems can be eliminated and/or controlled with the addition of a mixture of inulin and surfactant, independent of water content, other water content dependent variables can be controlled by adjusting the water content of the dough. For example, the moisture content of the dough can be decreased without affecting processability. This allows for the hydration of the inclusions to be controlled. Likewise, oil pickup while frying can be reduced as less moisture has to be driven out of the product.
[0050]The invention according to one embodiment will now be discussed in reference to the figures. FIG. 1 is a schematic diagram of a rice crisp manufacturing scheme according to one embodiment of the current invention. Raw materials are first added to the dry mixer 100. Rice 106, masa flour 107, free amylose in the form of pregelatinized brown rice flour 108, and sesame seeds 109 representing the visual inclusions are added to the dry mixer 100. The raw materials are mixed and then transferred to the wet mixer 101. In the wet mixer 101, water 113, vegetable oil 112, surfactant 111, and inulin 110 are mixed.
[0051]The amount of inulin added depends on the desired viscoelasticity and can vary between about 1% to about 10% by weight, preferably between about 2% to about 6% by weight, and even more preferably between about 2% to about 3% by weight of the dough mixture. The inulin used has a degree of polymerization ("DP")--i.e. the number of fructose units--generally ranging from 2 to 60 units. In a preferred embodiment, the inulin is short-chained inulin (or oligofructose) with an average DP of about 9 or 10.
[0052]The amount of surfactant added depends on the adhesiveness required of the dough and can vary from about 0.01% to about 4% by weight, preferably from about 0.1% to about 2% by weight, and even more preferably from about 0.5% to about 1% by weight of the dough. In one embodiment, the surfactant is a monoglyceride such as Dimodan, which is available from Danisco of New Century, Kans. The vegetable oil component preferably ranges from about 1% to about 2% by weight of the dough mixture.
[0053]After the ingredients are mixed in the wet mixer 101, the dough is sheeted on the tortilla sheeter, preferably to a thickness from about 100 microns to about 2,000 microns (0.1 mm to 2.0 mm). Because of the inulin-surfactant mixture, the dough can be sheeted on tortilla sheeters without the sheeters buckling or the sheet tearing. Once sheeted, the dough sheet is conveyed to cutters 103 which cut the sheets into pieces suitable for frying. The cut pieces are then fried in a fryer 104 wherein the rice becomes puffed.
[0054]FIG. 2 is a side perspective drawing of a tortilla sheeting apparatus. The dough 202 is placed on a conveyor 212. The conveyor 212 feeds the dough to the center of the rollers 210, 214. The rollers 210, 214 are separated by a nip size 218, which determines the dough sheet thickness. The rollers 210, 214 rotate in opposite directions and can rotate independent of one another. The dough 202 passes through the rollers where it is collected by the exit conveyor 232. Because the dough has been treated with a mixture of inulin and surfactant, the dough is adhesive enough to form a dough, but not so adhesive that it adheres to the surface of either roller 210, 214. Additionally, because the dough has been treated with the claimed mixture, the dough has a lowered viscoelasticity which does not cause buckling in the rollers 210, 214.
[0055]The following five dough compositions were examined for various mechanical and rheological properties to illustrate the benefits (i.e. decoupling the relationship between water content, adhesiveness, and viscoelasticity) of adding inclusions and surfactant in accordance with the present invention:
TABLE-US-00001 TABLE 1 Weight Compositions of Sample Doughs Analyzed For Hardness, Adhesiveness, Cohesiveness, and Viscoelasticity. Cell 1 With Cell 2 Cell 3 Cell 4 Cell 5 inclusions With NO With NO With With and NO inclusions inclusions inclusions inclusions emulsifying and NO and and NO and system, high emulsifying emulsifying emulsifying emulsifying Ingredient moisture system system system system Bumped brown 16.9% 0.0% 0.0% 18.4% 17.9% rice Sesame seeds 2.1% 0.0% 0.0% 2.3% 2.2% Corn oil 1.3% 1.8% 1.7% 1.4% 1.4% Monoglyceride 0.0% 0.0% 0.4% 0.0% 0.3% Inulin 0.0% 0.0% 2.7% 0.0% 2.2% Basic rice dough 79.7% 98.2% 95.2% 77.9% 75.9% constituents including water Total 100.0% 100.0% 100.0% 100.0% 100.0% Moisture Content 39.90% 42.88% 41.91% 35.62% 35.67%
[0056]If we measure various mechanical and rheological properties (as shown in FIGS. 3-6) for the above-mentioned dough compositions, and then compare the observed values for the various properties across the above-mentioned dough compositions, we can correlate: a) changes in various mechanical and theological properties, with b) changes in composition. The basic rice dough constituents for the experiment compositions shown above included, in addition to water, various rice flours and other flours: waxy brown rice, long grain coarse white rice flour, pregelatinized brown rice flour, medium grain brown rice flour, masa flour. A 60/40 weight ratio of flour-to-water (flour/water) was maintained throughout the five sample doughs described in Table 1. Note, however, that the particular flours used and the general flour-to-water weight ratio may vary between acceptable embodiments, depending upon the desired taste, texture, and nutritional traits. The present invention relates to how the additional constituents (the ones other than the basic constituents) affect the dough's processing traits.
[0057]For example, we can compare the adhesion, cohesion, viscoelasticity, and hardness values for the compositions described in Cells 2 (no emulsifying system) and 3 (includes emulsifying system) to show the effect of adding emulsifier and inulin. The mechanical and rheological properties of the dough compositions of Cells 4 and 5 can be compared to show the effect of adding an emulsifying system into a rice dough with inclusions. The dough composition of Cell 1 is similar to that of cell 4, but with higher moisture content. Thus, the mechanical and rheological properties of the dough composition of Cell 1 can be compared to the properties of the dough composition of Cell 4 to show what would happen if water were added to reduce hardness, as opposed to the addition of the emulsifying system of the present invention.
[0058]Note that the dough formulation for cell 5 serves as one example composition in accordance with a preferred embodiment of the present invention. This composition enables rice dough with a high rate of visual inclusions--which dough otherwise could not be processed on industrial-sized tortilla sheeters--to be capable of processing on industrial-sized tortilla sheeters. The composition in weight percent for cell 5 is as follows: 17.9% bumped brown rice visual inclusions; 2.21% sesame seed visual inclusions; 1.39% corn oil; 0.34% emulsifier (or surfactant); 2.21% fructo-oligosaccharide (inulin); 75.9% basic rice-dough constituents including water. Note, however, that the exact composition may vary and may depend upon the particular user's needs and the user's unique technical application. Stated more simply, suitable rice-based dough with visual inclusions in accordance with the present invention may have a composition such as: 20% visual inclusions; 1.4% oil; 0.3% emulsifier; 2.2% inulin; and the remainder (about three-fourths or 75%) comprising the basic dough components, such as flours/starches (the majority of which will be rice-based) and water. Even more generally, acceptable dough formulations will have, roughly: half of the dough comprised of a rice-based flour or component; a fifth of the dough comprised of visual inclusions; a tenth of the dough (or less, preferably 6% or lower) a rheology-standardizing component comprised of oil, emulsifier, and oligosaccharide; and water for the remainder (about a fifth to a third of the dough).
[0059]Texture Profile Analysis (Using a TA-XT2 instrument), which is a standard analytical procedure used by those skilled in the art, yielded the values shown in FIGS. 3 through 6. FIG. 3 is a bar chart of the hardness values (measured in grams of weight resistance) of the five experimental dough compositions referred to as cells 1 through 5. FIG. 4 is a bar chart of the adhesiveness values (measured in Newton-seconds) of the aforementioned five experimental dough compositions. FIG. 5 is a bar chart of the cohesiveness values (which are unit-less) of the aforementioned five experimental dough compositions. FIG. 6 is a bar chart of the springiness (viscoelasticity; viscoelastic resistance) values (which are unit-less) of the aforementioned five experimental dough compositions.
[0060]Texture Profile Analysis (TPA) is a very common method used for determining textural properties of materials. The text is carried out in a Texture Analyzer (or Instron) instrument, using parallel-plate geometry. A cylinder of fixed dimension is cut from the material under investigation (using a special `cookie cutter`), and the cylinder is placed between two parallel plates in the TA-XT2 instrument. The cylinder is compressed and decompressed, the compressed and decompressed a second time. The plates move at a set speed (therefore time and distance traveled are analogous), and the instrument records the resisting force exerted to the plates. When the cylinder is first compressed, a positive force is recorded, as the material resists compression. When the plate starts moving back, a negative force will be recorded--if the material is glue-like and resists releasing from the plates. The second cycle is identical to the first (with respect to cycle steps). Several rheological properties can be derived from this method including: hardness, adhesiveness, cohesiveness, and springiness (or viscoelasticity; viscoelastic resistance).
[0061]Hardness is indicated by measuring the maximum resistance force as the material is compressed. The units are typically N (Newtons) or g (grams).
[0062]Adhesiveness is indicated by measuring the work required to separate the retracting plate from the material. The magnitude is negative, because the force is negative (the material is pulling back). The units are typically work units (such as Newton-meters) or work-related units such as N-s (Newton Seconds) or g-s (gram-seconds).
[0063]Cohesiveness refers to the rate at which the material disintegrates (or holds together) under mechanical action. It is defined as the ratio of the work done for compression the first time over the work done for compression the second time. The measure has no units, since it is a ratio.
[0064]Springiness (or: viscoelasticity, viscoelastic resistance, memory) refers to the degree to which the material recovers its original shape during the time that elapses between the end of the first cycle and the beginning of the second. It is indicative of the material's resistance to deformation and its affinity for returning to its original geometry. For example, dough with high springiness or viscoelastic resistance will exhibit high resistance to deformation, and it will therefore require a relatively high degree of work input to sheet. Conversely, dough with low springiness or viscoelastic resistance will exhibit low resistance to deformation, and it will therefore require a relatively low degree of work input to sheet. Springiness is also a number with no units, as it is a ratio of the rebound distance over the compression distance. Springiness (viscoelasticity, viscoelastic resistance, memory) is also equal to the ratio of the compression times, so long as the velocities of the parallel plates during both cycles are the same.
[0065]Referring to the hardness values from FIG. 3, it can be seen that addition of the emulsifying system can significantly reduce the hardness of the dough in simple rice doughs (cell 2 vs cell 3). The same effect is true for cells with inclusions, albeit of smaller magnitude (cell 4 vs cell 5). Adding water (cell 1) decreases hardness.
[0066]Referring to the adhesiveness values from FIG. 4, adding water (cell 1), however, increases adhesiveness, which shows why using water for reducing the hardness is problematic. It can be seen that in both plain rice dough compositions (cell 2 vs cell 3) and rice dough compositions with inclusions (cell 4 vs cell 5), addition of the emulsifying system has little to no effect on adhesiveness. Unlike the case of cell 1 (water), adhesiveness and hardness have been decoupled by the emulsifying system.
[0067]Referring to the cohesiveness values from FIG. 5, adding the emulsifying (or surfactant, more generally) system can be seen to marginally reduce cohesiveness in both plain rice doughs (cell 2 vs cell 3) and in rice doughs with inclusions (cell 4 vs cell 5). Less-cohesive dough will develop lower shear stresses when compressed between the sheeters, thus reducing the breakage of the particulate inclusions (in this case: bumped rice and sesame seeds).
[0068]Referring to the springiness values (or viscoelastic resistance values) from FIG. 6, adding the emulsifying system can be seen to consistently reduce the springiness in both plain rice doughs (cell 2 vs cell 3) and in rice doughs with inclusions (cell 4 vs cell 5). This emulsifying system therefore reduces the amount of work input required to sheet the dough--and therefore makes it possible to create thinner product slices--because of the decrease in the degree of rebound exhibited by the dough during and after sheeting.
[0069]The above data are summarized in the following table:
TABLE-US-00002 Average Value Moisture Har. Adh. Standard Deviation Coefficient of Variation Cell Content (g) (N-s) Spr. Coh. Har. Adh. Spr. Coh. Har. Adh. Spr. Coh. 1 39.90% 29680 -7270 0.161 0.270 677 34 0.0035 0.002 0.0228 -0.0047 0.0215 0.0074 2 42.88% 54109 -4828 0.192 0.32 5023 1082 0.0055 0.0114 0.0928 -0.224 0.0286 0.0351 3 41.91% 40492 -4981 0.156 0.276 2900 591 0.0086 0.0101 0.0716 -0.119 0.0554 0.0364 4 35.62% 68211 -2132 0.255 0.383 7528 651 0.0136 0.0053 0.110 -305930 0.0533 0.0138 5 35.67% 58749 -3021 0.216 0.346 14812 232 0.0360 0.0188 0.252 -0.0769 0.167 0.0542
[0070]While the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
Patent applications by Dianne Renee Ripberger, Plano, TX US
Patent applications by Dimitris Lykomitros, Dallas, TX US
Patent applications in class Flakes, chips, filaments, sheets, or pellets
Patent applications in all subclasses Flakes, chips, filaments, sheets, or pellets
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Glenn H. Hanson, 75, of Devils Lake, ND, went to be with his Heavenly Father on Thursday, July 26, 2012, at Sanford Medical Center in Fargo surrounded by his loving wife and children.
Funeral services were today, Monday, July 30, at Zion Lutheran Brethren Church in Maddock with Pastor Luther Mathison officiating. The eulogy was given by Duane Herman, with scripture readings and a poem by Brian and John Hanson. Burial was in the Stony Lake Lutheran Cemetery, rural Minnewaukan. Military rites were accorded by the North Dakota Military Honors Team.
Casket bearers were his sons, Layle, Brian, John, Joel and Jeremy Hanson. Music was from Alyssa Hanson, soloist, with Kathy Daeley, pianist.
Glenn Hilding Hanson was born May 14, 1937, at Maddock, ND, to Gunder and Helga (Nelson) Hanson. He attended the Eldon Township rural school. Glenn served three years in the Marines, earning the rank of sergeant and also received his GED while in the military. Glenn graduated from Minot State College with a degree in psychology. He married Joyce Vang on December 13, 1958 at St. Peters Lutheran Church in Devils Lake. They made their home in the Devils Lake, Oberon and Minnewaukan areas and have lived in Devils Lake for the last 33 years. Glenn was a painting contractor and operated Hanson Painting Service for 40 years with the business now being operated by his sons, Joel and Jeremy. He was licensed to preach by the First Baptist Church of Devils Lake, preaching in many area churches, filling in whenever called.
Surviving are his wife, Joyce of Devils Lake; five sons, Layle (Emy) Hanson of Starkweather, ND, Brian (Rhesa) Hanson of Fargo, John (Flora May) Hanson, Joel (Sheryl) Hanson and Jeremy (Wendy) Hanson, all of Devils Lake; four daughters, Shelly (Dennis) Weed of Minnewaukan, ND, Connie Ebach of Beaumont, TX, Charlene Wallace and Cheri Hanson, both of Fargo; 17 grandchildren; nine great-grandchildren; a sister, Orpha (Duane) Howard of Sheyenne, ND; a half-sister, Marie Chapman of Washington State; and a number of nieces and nephews.
He was preceded in death by his parents; a sister, Doris Gilbertson; a half sister, Dorothy Zieman; and three half-brothers, LeRoy, Marvin and Donald.
Online condolences may be left at www.thenelsonfuneralhome.com.
The Nelson Funeral Home of Maddock was in charge of the arrangements.
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Required approvals are in place and officials from the
International Association for the Leisure and Entertainment
Industry (IALEI) and the International Association of
Amusement Parks and Attractions (IAAPA) are moving forward
to dissolve IALEI and merge the IALEI membership into
According to an official press release, a transition
team made up of members of IALEI and IAAPA will guide the
formal transition of member services in the coming weeks.
Several transition-related issues have already been
resolved, including:
"Throughout this process, our focus was on
doing what is best for the members of IALEI," said
Dorothy Lewis, chair of IALEI, in the press releaase.
"We believe dissolving IALEI and merging into
IAAPA is the best long-term option for our members and the
FEC industry overall."
"We are pleased to welcome the members of IALEI
to IAAPA," added Charles Bray, president and CEO
of IAAPA. "We look forward to working together for
the continued growth and development of the FEC
The merger helps NSPF make further inroads into the residential pool space.
Kendra Kozen
Industry News
Several individuals and three companies received awards for their commitment and...
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DURING THE same period that Col. Charles L. Lewis's financial fortunes began their final plummet, three of his in-laws became embroiled in a triangle of business intrigue that lasted for more than ten years and ended in animosity and the loss of thousands of dollars to one of them. Colonel Lewis was not directly involved in the episode, but the three people concerned had all played vital roles in his own business affairs. It was as though Colonel Lewis, for once in his life, stood in the calm eye of a hurricane that raged around him.
One of the people was Colonel Lewis's son-in-law and benefactor, Craven Peyton; the second was Lewis's sister, Elizabeth, the widow of his close associate, Bennett Henderson; and the third was Lewis's brother-in-law, Thomas Jefferson. At the heart of this controversy was an attempt to gain control of the businesses that handled and transported a large part of the agricultural products of Albemarle County. At stake, also, was the milling industry at Milton.
In Albemarle, agriculture was the basis of nearly all business. As is still the case today, there was more money to be made in the processing, handling, and resale of farm products than in the actual growing of them. The key to this situation was transportation, that and the simple fact that in rural areas, where crops were grown, there was not enough population to provide a significant consuming market. Because certain manufactured items and luxuries could not be bought with whiskey, pelts, or personal notes of credit, some crops had to be sold for cash, and it was over sixty miles from Albemarle to Richmond, the nearest sizable market. Moving crops in bulk was a formidable project because the roads were unmarked and unimaginably poor.
During this time Jefferson wrote to a friend who intended to visit Monticello and warned him to change his route. He said that the Three Chopt Road was so badly cut by wagons that it


text: Has anyone replaced the focusing screen in their Rolleiflex with a Satin Snow glass? I measured the screen in my Automat 4 (MX) and it seemed to be about 1.3 mm thick. The Satinsnow thickness is 2mm. Since the Rolleiflex screen is held against the upper frame of the hood, the SS's focusing surface would be about .7mm lower than the stock screen. Would I have to adjust focus? Has anyone done this here and can enlighten me how tough it is?