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Q: Encoding data to handle corruption I've got some data that needs to be stored on disks (hard drives).  I'm seeing corruption, usually one or two sectors (512bytes) when writing to a USB disk.
The data is stored in files, the files tend to be one or two MB in size
I'd like to encode the data such that I can recover from some errors - not the usual bit flip errors, in my case I tend to be missing larger chunks
I'm hoping to explore some options, anyone have ideas?

A: You might want to research Reed–Solomon error correction used by CDs, DVDs and Blu-ray discs. It can correct for much longer sequences of errors than bit flip correction used in ECC memory. Honestly though, I'd just buy more reliable disks or write each file twice.

A: I'd wonder if something is not getting written to disk at the correct time - e.g. by the time you turn the power off.
If you want to do this with coding theory, I'd start by looking at http://en.wikipedia.org/wiki/RAID and http://en.wikipedia.org/wiki/Erasure_code.
If you start with an ordinary code, you almost certainly want to interleave the code - if you think of the sectors as rows, you want to write your data in columns, so that losing one whole sector = row, loses you only 1 byte (or 1 bit) in every N, where you have N-way interleaving - each column is N rows deep.
If it's dodgy hardware - perhaps the underlying flash has had stuff overwritten too many times (does your USB drive do http://en.wikipedia.org/wiki/Wear_levelling?) it might make sense to put a checksum in each sector so you know which ones are broken. If you are failing to write stuff at all, you'll need to do something trickier e.g. checksum some file metadata as well as the sector itself, to make sure that sectors that should have been overwritten but aren't don't look like they are valid because the previous contents also had a valid checksum.

A: Sounds like the proper things to do are

*

*verify that the code that writes the data properly checks for error codes and return values coming from the write routine. if it is your own code it might be that you don't check that the data actually made it to the disk in its entirety

*if it's not a problem in your code, your hardware is broken and needs to be fixed


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Delvon Roe
noobd November 25, 2016, 9:46pm #1
http://www.mlive.com/spartans/index.ssf/2012/02/spartans_coach_tom_izzo_wanted.html
EAST LANSING -- Michigan State coach Tom Izzo said Friday he wanted retired forward Delvon Roe to play against Ohio State in a nostalgic return to the court on Senior Day, but the school has determined that NCAA eligibility rules will not allow for Roe to dress for the game.
From cream cheese on bagels to this, the NCAA has some odd rules.
So, Wisconsin can play a pro baseball player at QB, but wrong for MSU to play injured cager and actor on senior night?
[url=https://twitter.com/JayBilas/status/175280656920748032]https://twitter.com/JayBilas/status/175280656920748032[/url]
#LetDelvonPlay
jjepsu92 November 25, 2016, 9:46pm #2
One would have to assume then that Roe has played the part of a basketball player in his acting roles. That is definitely a screwed up situation.
Imagine how scary MSU would be if they had Roe.
JohnT November 25, 2016, 9:46pm #3
Geary Claxton faced something similar. I think after he got injured he dropped classes he didn't need to graduate, so technically he wasn't full time and eligible at senior night.
Tom November 25, 2016, 9:46pm #4
12.5.2.1 Advertisements and Promotions After Becoming a Student-Athlete. After becoming a
student-athlete, an individual shall not be eligible for participation in intercollegiate athletics if the individual:
(a) Accepts any remuneration for or permits the use of his or her name or picture to advertise, recommend
or promote directly the sale or use of a commercial product or service of any kind; or
(b) Receives remuneration for endorsing a commercial product or service through the individual's use of such
JohnT:
But Geary was physically unable to play also because he tore his ACL earlier in the year. Roe chose not to comeback because of the wear and tear on his knee plus the pain. I'm sure Roe could have started the game at the very least and been removed in their first possession by Izzo calling a TO. Would have been a nice moment for the kid and the program and a classy thing for MSU and Izzo to do for the kid.
[quote="JohnT, post:3, topic:3136"]Geary Claxton faced something similar. I think after he got injured he dropped classes he didn't need to graduate, so technically he wasn't full time and eligible at senior night.[/quote] But Geary was physically unable to play also because he tore his ACL earlier in the year. Roe chose not to comeback because of the wear and tear on his knee plus the pain. I'm sure Roe could have started the game at the very least and been removed in their first possession by Izzo calling a TO. Would have been a nice moment for the kid and the program and a classy thing for MSU and Izzo to do for the kid.
Geary was going to go out for the opening tip too.

redpajama_set_name: RedPajamaCommonCrawl


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Justia Patents Isolated Whole Seed, Bean Or Nut, Or Material Derived TherefromUS Patent Application for READY-TO-EAT CEREAL FLAKES CONTAINING LEGUMES Patent Application (Application #20120315359)
READY-TO-EAT CEREAL FLAKES CONTAINING LEGUMES
Ready-to-eat cereal flakes include 10 to 50 weight percent (wt %) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt % protein isolate, processing aid in an amount of 3 to 9 wt % and 18 to 66 wt % grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt %. The pellets are then flaked at a temperature of 110 to 150° F. and dried to a final moisture of 1 to 5 wt %.
Skip to: Description · Claims · Patent History · Patent History
This application claims the benefit of U.S. provisional application Ser. No. 61/495,482 filed Jun. 10, 2011.
The present invention relates to ready-to-eat food products containing legumes, and more particularly to flaked ready-to-eat breakfast cereals containing legumes.
Legumes, also known as pulses, have excellent nutritional qualities, including significant amounts of protein and dietary fiber, with very low amounts of fat, calories, sugar, and cholesterol. For example, a half cup serving of black beans provides 7 grams of protein and 6 grams of dietary fiber, with only 1 gram of fat, 140 calories, 0 grams of sugar, and 0 grams of cholesterol. Consumers wanting to reduce their blood pressure and improve their overall health are encouraged to replace red meat and other animal-based sources of protein in their diet with legumes and legume-based sources of protein. The major legumes include beans, peas, lentils, and peanuts. Legumes contain vitamins and antioxidants that may prevent various diseases, such as heart disease and cancer.
Due to the exceptional nutritional and health benefits, consumers want more legumes in their diet. Thus, a variety of ready-to-eat food products including legumes and legume-based sources of protein have been developed. U.S. Pat. No. 7,235,276 to Allen et al. discloses a puffed food dough including soy protein isolate or legume protein isolate; grains, such as wheat and rice; and a total protein content of 50 to 75%. The Allen patent teaches the puffed food dough could be used to form ready-to-eat foods, such as ready-to-eat cereal.
U.S. Patent Application Publication No. 2007/0087107 to Borders et al. discloses food products containing legumes from sources, such as beans, peas, and lentils, preferably navy beans and pinto beans, and in a variety of forms, such as legume powder or flour. The legumes comprise from 10 to 100% by weight of the food product. Borders teaches the food product can take a variety of forms, such as an extrusion puffed cereal piece or cereal crisp product.
However, food products of the prior art including a significant amount of legumes are difficult to form into ready-to-eat cereal flakes. This is because legumes do not functionally contribute to physical properties, such as elasticity and cohesiveness, as do the grains of conventional ready-to-eat cereals. The prior art does not disclose an example or otherwise teach one of skill in the art of how to form ready-to-eat cereal flakes including a significant amount of legumes which also have a structural integrity, texture, size, shape, and overall appearance similar to conventional ready-to-eat cereal flakes.
The invention provides ready-to-eat cereal flakes including grains, protein isolate and legumes having a desirable taste and a structural integrity similar to conventional ready-to-eat cereal flakes, and methods of producing the same.
One aspect of the invention includes a food product comprising a plurality of flakes. The flakes have a can weight of 19 to 22 ounces and a moisture content of 1 to 5%, based on the total weight of the flakes. The flakes include grain in an amount of 18 to 66 weight percent (wt %), legumes in an amount of 10 to 50 wt %, at least one processing aid in an amount of 3 to 9 wt %, and at least one protein isolate in an amount of from 6 to 13 wt %, all based on the total weight of the flakes.
Another aspect of the invention provides a method of forming a flaked ready to eat cereal comprising the steps of: forming a food mass by combining in an extruder grain in an amount of from 18 to 66 weight percent, legumes in an amount of 10 to 50 weight percent, protein isolate in an amount of 6 to 13 weight percent, and processing aid in an amount of 3 to 9 weight percent, all based on the total weight of the food mass, and cooking the food mass in the extruder; extruding the cooked food mass from the extruder in a non-expanded form and introducing the non-expanded extrudate into a cold-former pellet former and forming the food mass into non-expanded pellets at a temperature of 100° F. or less, the non-expanded pellets having a moisture content of from 24 to 33 weight percent and a density of from 30 to 40 grams per 100 pellets; drying the pellets to a moisture content of from 14 to 24 weight percent; flaking the pellets at a temperature of from 110 to 150° F.; and drying and toasting the flakes to a final moisture content of from 1 to 5 weight percent.
In another method, forming a flaked ready-to-eat cereal comprises the steps of: forming a food mass by combining in a cooker grain and protein isolate and cooking the food mass in the cooker at a pressure of 20 to 25 pounds per square inch; adding to the food mass water and processing aid and cooking at 20 to 25 psi until a moisture content of the food mass is from 30 to 36 weight percent; removing the cooked food mass from the cooker and then cooling the cooked food mass and drying it to a moisture content of from 24 to 33 weight percent; milling the cooked food mass through a screen having openings of from ⅛ to ⅝ of an inch in diameter and then further drying the milled food mass to a moisture content of from 20 to 26 weight percent; combining the milled food mass with legumes and further water in a cold pellet former and cold forming non-expanded pellets; drying the pellets to a moisture content of from 14 to 21 weight percent and then flaking them at a temperature of from 110 to 150° F.; and drying and toasting the flakes to a final moisture content of from 1 to 5 weight percent.
In another method forming a flaked ready-to-eat cereal comprises the steps of: cooking grain in an amount of from 18 to 66 weight percent, protein isolate in an amount of 6 to 13 weight percent, legumes in an amount of from 10 to 50 weight percent and processing aid in an amount of from 3 to 9 weight percent based on the total weight of the flakes at 20 to 25 psi to a moisture content of from 30 to 36 weight percent; removing the cooked mass from the cooker and cooling and drying to a moisture content of from 26 to 32 weight percent; adding the dried food mass to a rotary pellet former and cold forming non-expanded pellets; drying the pellets to a moisture content of from 14 to 21 weight percent and then flaking them at a temperature of from 110 to 150° F.; and drying and toasting the flakes to a final moisture content of from 1 to 5 weight percent.
The ready-to-eat cereal flakes provide the nutritional and health benefits typically associated with legumes, such as significant amounts of protein and fiber, with low amounts of fat, calories, and cholesterol. The cereal flakes can provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. Unlike some ready-to-eat food products containing legumes, the ready-to-eat cereal flakes have a desirable taste, rather than a bitter or overwhelming bean-like taste. The cereal flakes also have a structural integrity, processability, texture, size, shape, and overall appearance similar to conventional grain-based ready-to-eat cereal flakes. The structural integrity is an unexpected result given the significant amount of legumes in the cereal flakes because legumes do not functionally contribute to physical properties, such as elasticity and cohesiveness, as do the grains that are typically used to prepare conventional ready-to-eat cereal flakes.
FIG. 1 is a flow chart of a method of forming the ready-to-eat cereal flakes according to a preferred embodiment of the invention; and
FIG. 2 is a flow chart of a method of forming the ready-to-eat cereal flakes according to an alternative embodiment of the invention.
The invention provides ready-to-eat cereal flakes including legumes and methods of producing the same. The cereal flakes also include protein isolate, grains, flavor additives, and gum acacia. The cereal flakes can include other ingredients typically used in ready-to-eat breakfast cereals, such as supplements and preservatives. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber, but typically 9 grams of protein and 8 grams of fiber, per 52 gram serving.
The finished ready-to-eat cereal flakes have a structural integrity, texture, size, shape, and overall appearance similar to conventional ready-to-eat cereal flakes. The finished cereal flakes typically have a moisture content of 1 to 5 wt %, preferably 2 to 4 wt % based on the total flake weight. The finished cereal flakes also preferably have a "can weight" of 19 to 22 ounces. The can weight is the weight of the cereal flakes filling a 231 cubic inch volume. The can weight is measured by filling a container or can having a volume of 231 cubic inches with the cereal flakes, and then measuring the total weight of the cereal flakes in the container. The flakes are not compressed prior to weighing.
The ready-to-eat cereal flakes of the invention also have a bowl life similar to conventional ready-to-eat cereal flakes. The ready-to-eat cereal flakes maintain a desirable crunchiness for over two minutes when disposed in a bowl of milk.
The terms "legume" or "legumes" refer to the seeds of grain legumes and products derived from them, such as flours, grits, particulates, powders, and other seed-based products. Unless otherwise stated, the amount of each ingredient of the cereal flakes is the amount before any cooking or processing of the ingredients. Unless otherwise stated, the amount of each ingredient in the flakes is provided in weight percent (wt %), which means the weight of the ingredient relative to the total weight of all the ingredients of the cereal flakes.
The cereal flakes include at least one legume with the total legumes in an amount of at least 10 wt %, preferably 10 to 50 wt %, and more preferably 15 to 22 wt %, based on the total weight of the cereal flakes. The legumes are preferably cracked black beans or black bean grits, but can include any type of legume, pea, lentil, chickpea, bean, or any combination thereof, except vanilla beans and coffee beans. The legumes can be whole or in the form of grits, powder, flour, or particulates. In one embodiment, the legumes are black beans provided as precooked, dehydrated particulates. In another embodiment, the legumes are black bean grits. The whole legumes, legume grits, or legume particulates may be discernable in the finished ready-to-eat cereal flakes, whereas the legume powders and flours are typically not discernable.
Protein Isolate
The cereal flakes also include at least one protein isolate with the total protein isolates in an amount of at least 6 wt %, preferably 6 to 13 wt %, and more preferably 8 to 11 wt %, based on the total weight of the cereal flakes. The protein isolate is preferably pea protein isolate, but can include soy protein isolate, gluten protein isolate, milk protein isolate, or any combination thereof. The pea protein isolate is a natural, healthy, and environmentally friendly product. The pea protein isolate is made using water extraction, rather than a traditional hexane extraction process having harmful environmental effects. The pea protein isolate includes high levels of essential amino acids, such as cysteine, methionine, histidine, isoleucine, leucine, valine, lysine, phenylalanine, tyrosine, threonine, and tryptophan.
The cereal flakes also include at least one grain with the total amount of grain present in an amount of 18 to 66 wt %, preferably 35 to 66 wt %, more preferably 42 to 63 wt %, and even more preferably 45 to 57 wt %, based on the total weight of the cereal flakes. The grains are preferably a blend of whole grains, rice, brown rice, and wheat, but can include oats, barley, corn, millet, buckwheat, sorghum, triticale, or any combination thereof. The grains can be provided in a variety of forms, such as whole, flour, powder, meal, grits, flakes, bran, and germ. In one embodiment, the cereal flakes include a combination of whole grains, broken whole grain brown rice, and cracked hard red winter wheat.
The cereal flakes typically include the whole grains in an amount of at least 2 wt %, preferably 2 to 8 wt %, and more preferably 4 to 6 wt %, based on the total weight of the cereal flakes. In one embodiment, the whole grains of the cereal flakes include a whole grain blend comprising whole oat groats, whole long grain brown rice, whole hard red winter wheat, whole rye, whole triticale, whole hulled barley, and buckwheat groats.
The cereal flakes typically include the rice in an amount of at least 10 wt %, preferably 10 to 25 wt %, and more preferably 18 to 23 wt %, based on the total weight of the cereal flakes. In one embodiment, the rice is broken whole medium grain brown rice.
The cereal flakes also typically include the wheat in an amount of at least 22 wt %, preferably 22 to 34 wt %, and more preferably 26 to 30 wt %. In one embodiment, the wheat is cracked hard red winter wheat. In another embodiment, the cereal flakes include wheat flour and wheat bran.
The cereal flakes include at least one processing aid for improving processability. The processing aids are typically present in an amount of at least 3 wt %, preferably 3 to 9 wt %, and more preferably 5 to 7 wt %, based on the total weight of the cereal flakes. In one preferred embodiment, the cereal flakes include gum acacia as a processing aid. The gum acacia is present in an amount of at least 3 wt %, preferably 3 to 9 wt %, and more preferably 5 to 7 wt %. The gum acacia is used to prevent the cereal flakes from breaking apart during processing and so that the cereal flakes maintain structural integrity after processing.
Flavor Additives
The cereal flakes include flavor additives to improve taste. The flavor additives are typically present in an amount of at least 6.5 wt %, preferably 6.5 to 17.5 wt %, and more preferably 9.5 to 14.5 wt %, based on the total weight of the cereal flakes.
The flavor additives typically include ingredients having a high sugar content, such as syrups, to enhance sweetness of the cereal flakes. In one embodiment, the cereal flakes include brown rice syrup in an amount of at least 2 wt %, preferably 2 to 6 wt %, and more preferably 3 to 5 wt %. The cereal flakes preferably include evaporated cane juice crystals in an amount of at least 4 wt %, and preferably 4 to 10.5 wt %.
The flavor additives can also include salt or spices. In one embodiment, the cereal flakes include salt, such as a hi-grade evaporated salt, in an amount of at least 0.1 wt %, preferably 0.1 to 3 wt %, and more preferably 0.5 to 2 wt %.
The cereal flakes can also include other ingredients typically found in ready-to-eat cereals, such as supplements and preservatives. The other ingredients can be added to improve appearance, texture, or nutrition content of the cereal flakes. A coating can be applied to the finished cereal flakes to enhance the appearance of the ready-to eat cereal flakes, such as an oil-based coating used to coat conventional ready-to-eat cereal flakes. In one embodiment, the coating includes at least one sweetener to enhance sweetness of the cereal flakes. For example, the coating can be a sugar-based coating used to coat conventional ready-to-eat cereal flakes.
Method of Forming the Cereal Flakes
The method of forming the cereal flakes first includes providing pellets including legumes and grains, and then forming the pellets into flakes. A flow diagram of a preferred method of forming the cereal flakes is shown in FIG. 1, wherein the pellets are formed using a cold pellet forming process. An alternative method is shown in FIG. 2, wherein the pellets are formed using a rotary pellet forming process.
As shown in FIG. 1, the preferred method first includes cooking the grains and protein isolate in a pressure cooker, such as a commercial rotary steam pressure cooker. The grains and protein isolate are cooked for 60 minutes at a steam pressure of 20 to 25 pounds per square inch. The cooking temperature will depend on the steam pressure and is determined by steam tables, but is typically 259 to 267° F. Next, the flavor additives, processing aids, and water are added to the pressure cooker and cooked along with the grains and protein isolate. The mixture is cooked at a steam pressure of 20 to 25 pounds per square inch and to a moisture content of 30 to 36 wt %, preferably 32 to 34 wt %, based on the total weight of the cooked mixture. The cooked mixture is then removed from the pressure cooker, cooled, and dried in a conventional fluidized bed type dryer operating at about ambient temperature to a moisture content of 26 to 32 wt %, preferably 28 to 30 wt %.
The method next includes milling the dried mixture through a ⅛ to ⅝ inch mesh screen to break the lumps and create a free flowing cooked mixture. The milled mixture is then dried to a moisture content of 20 to 26 wt %, preferably 22 to 24 wt %. The milled mixture is typically dried in the conventional fluidized bed type dryer, for example operating at a temperature of 220° F. for 10 to 12 minutes.
The milled mixture is next combined with the legumes and additional water and the combined mass is cold formed into a plurality of non-expanded pellets. Cold forming extrusion processes used to form conventional ready-to-eat breakfast cereals can be used to form the pellets. The cold forming process typically includes adding the cooked mixture at a flow rate of 6 to 10 pounds per minute to an extruder, the legumes at a flow rate of 1 to 2 pounds per minute, and water at a flow rate of about 0.5 to 1.5 pounds per minute. The extruder includes screws for blending the ingredients and forcing the combined mass through the orifice of the extruder. The combined mass includes the grains in an amount of at least 18 wt % and the legumes in an amount of 10 to 50 wt %, based on the total weight of the combined mass. The combined mass is maintained at a temperature of less than 100° F. as it moves through the extruder.
The extruder operates at a die pressure of 1,700 to 2,000 pounds per square inch, and the combined mass is cut into a plurality of non-expanded pellets immediately upon exiting the extruder. The extruder includes a blade passing across the orifice, also referred to as a die, of the extruder, typically at a speed of 300 to 320 rpm for cutting the combined mass into a plurality of pellets having a weight of 6 to 9 grams per 25 pellets. The cold-formed pellets have a moisture content of 24 to 30 wt %, preferably 26 to 28 wt %, based on the total weight of the pellets.
Next, the pellets are dried to a moisture content of 14 to 21 wt %, more preferably 17 to 19 wt %. Typically, the pellets are dried in the conventional fluidized bed type dryer maintaining a temperature less than the boiling point of water, which is 212° F., for example the conventional fluidized bed type dryer operating at a temperature of 190° F. for 4 minutes. The dried pellets are then added to a flaking mill, such as a conventional flaking mill used to form conventional ready-to-eat cereal flakes. The pellets are preferably at a temperature of 110 to 150° F., more preferably 130 to 140° F., when added to the flaking mill. The flaking mill is used to press the pellets at a temperature of 110 to 150° F. into the cereal flakes. The flaking mill typically includes rollers operating at a speed of 550 to 650 rpm.
Finally, the cereal flakes are dried and toasted in a conventional hot air impingement type oven to a moisture content of 1 to 5 wt %, preferably 2 to 4 wt %, and a "can weight" of 19 to 22 ounces. The finished ready-to-eat cereal flakes have a structural integrity, texture, size, shape, and overall appearance similar to conventional ready-to-eat cereal flakes. In one embodiment, the method includes applying a coating to the toasted cereal flakes. Coating processes used for conventional ready-to-eat cereals can be used.
Alternatively, the method of forming the cereal flakes can include a rotary pellet forming process, rather than the cold forming process. As shown in FIG. 2, the alternate method includes cooking the legumes, grains, protein isolate, flavor additives, and processing aids together in the pressure cooker. For example, the ingredients can be cooked in the commercial rotary pressure cooker, at a steam pressure of 20 to 25 pounds per square inch, according to the method described above. Next, the method includes cooling and drying the cooked mixture of legumes, grains, protein isolate, flavor additives, and processing aids to a moisture content of 26 to 32 wt %, preferably 28 to 30 wt %. The dry, cooked mixture is added to a rotary pellet former and formed into non-expanded pellets. Rotary pellet forming processes used to form conventional ready-to-eat cereals can be used to form the pellets. The method next includes forming the non-expanded pellets into flakes according to the process described above. The method finally includes drying and toasting the ready-to-eat cereal flakes in a conventional hot air impingement type oven.
A third method includes forming the non-expanded pellets using a direct expansion extruder, referred to as a DX extruder. This method includes providing the dry ingredients, liquid flavoring, and water to the DX extruder. In one embodiment, the dry ingredients are added to the DX extruder at a rate of 2.5 to 4.5 pounds per minute; the water is pumped into the DX extruder at a flow rate of 0.6 to 1.0 pounds per minute; and the liquid flavoring is pumped into the extruder at a flow rate of 0.4 to 0.6 pounds per minute.
The dry ingredients and water are blended and cooked in the barrel of the DX extruder. Unlike the methods of FIGS. 1 and 2, a pressure cooker is not used to cook the mixture. The barrel includes screws for blending the ingredients and forcing the combined mass through zones of the extruder. In one embodiment, the extruder includes three zones. The first zone operates at a temperature of 150° F. to 200° F., the second zone operates at a temperature of 200° F. to 300° F.; and the third zone operates at a temperature of 250° F. to 350° F. The screws of the DX extruder operate at a speed of 250 to 300 rpm. The DX extruder maintains a consistent pressure of 400 to 800 psi throughout.
The screws force the cooked mass through the barrel and through the die of the DX extruder. The cooked mass has temperature of 250 to 300° F. at the die orifice. The DX extruder operates at a die pressure of 400 to 800 psi. The cooked mass is extruded from the DX extruder in the form of a plurality of ropes and without expansion of the cooked mass.
The ropes are transferred from the die of the DX extruder to a cold pellet former via a plurality of tubes. The ropes enter the cold former at a temperature of 180° F. to 220° F. The cold pellet former operates at a temperature of 100° F. to 150° F. and a pressure of 0 psi. The cold pellet former includes screws operating at a speed of 10 to 15 rpm forcing the ropes through former. The former has a die temperature of 150° F. to 175° F. The cooked ropes exit a die of the cold pellet former without expansion. The former includes a blade passing across the die, cutting the cooked ropes into a plurality of non-expanded pellets. In one embodiment, the blade operates at a speed of 70 to 110 rpm, and the rope is cut into a plurality of pellets having a weight of 30 to 40 grams per 100 pellets. The non-expanded, cold formed pellets have a moisture content 31 to 33 wt %, based on the total weight of the pellets.
Next, the pellets are dried to a moisture content of 20 to 24 wt % and then added to a flaking mill, such as a conventional flaking mill used to form conventional ready-to-eat cereal flakes. The pellets are preferably at a temperature of 110° F. to 130° F. when added to the flaking mill. The flaking mill is used to press the pellets at a temperature of 110° F. to 130° F. into the cereal flakes. The flaking mill typically includes rollers operating at a speed of 550 to 650 rpm.
Finally, the cereal flakes are dried and toasted in a conventional hot air impingement type oven to a moisture content of 1 to 5 wt % and a "can weight" of 19 to 22 ounces. The finished ready-to-eat cereal flakes have a structural integrity, texture, size, shape, and overall appearance similar to conventional ready-to-eat cereal flakes. The finished cereal flakes typically include the legumes in an amount of 10 to 50 wt %, the protein isolate in an amount of 6 to 13 wt %, processing aid in an amount of 3 to 9 wt %, and the grains in an amount of 18 to 66 wt %, based on the total weight of the finished cereal flakes. In one embodiment, the method includes applying a coating to the toasted cereal flakes. Coating processes used for conventional ready-to-eat cereals can be used.
An example composition for a 250 pound batch of the ready-to-eat cereal flakes is disclosed in Table 1. The amount of each ingredient is provided in wt % based on the total weight.
TABLE 1 Ingredients Wt %
Precooked Dehydrated Black Beans 16.01 Whole Grain Blend 3.31 Broken Whole/Medium Grain Brown Rice 16.36 Evaporated Cane Juice Crystals 5.76 Brown Rice Syrup 42DE 2.71 Hi-Grade Evaporated Salt 0.72 Cracked Hard Red Winter Wheat 22.90 Gum Acacia 4.92 Pea Protein Isolate 7.20 Water 20.11
The example process first includes dry blending the whole grain blend, brown rice, red wheat, and pea protein isolate together and then cooking the dry blend in a commercial rotary steam pressure cooker. The dry blend is cooked for 60 minutes at a steam pressure of 20 pounds per square inch. Next, the evaporated cane juice crystals, gum acacia, and brown rice syrup are added to the pressure cooker, and cooked along with the grains and protein isolate. The mixture is cooked at a pressure of 20 pounds per square inch and to a moisture content of 32 to 34 wt %, based on the total weight of the cooked mixture. The cooked mixture is then removed from the pressure cooker and cooled. The cooked mixture is dried to a moisture content of 28 to 30 wt % in a conventional fluidized bed type dryer. The cooked mixture is dried in the conventional fluidized bed type dryer operating at ambient temperature for 4 minutes.
The method next includes milling the dried mixture through a ⅜ inch mesh screen. The milled mixture is dried in the conventional fluidized bed type dryer operating at a temperature of 22° F. and 432 rpm for 10 to 12 minutes and to a moisture content of 22 to 24 wt %.
The milled mixture is then combined with the precooked, dehydrated black beans, salt and additional water, and placed in a cold pellet forming extruder. The precooked, dehydrated black beans are provided in the form of particulates. The cold forming process includes adding the milled mixture at a flow rate of 8 pounds per minute to the extruder, the black bean particulates at a flow rate of 1.54 pounds per minute, and the additional water at a flow rate of 0.9 pounds per minute. The extruder includes a transfer screw rotating at 9 to 10 rpm and a transfer torque of 7 to 8%, and a main screw rotating at 18 to 19 rpm and a main torque of 50 to 54%. The screws blend the milled mixture and black beans into a combined mass and force the combined mass straight through the orifice of the extruder. The combined mass is maintained at a temperature of 90 to 95° C., as it moves through the extruder.
The extruder operates at a die pressure of 1,700 to 2,000 pounds per square inch, and the combined mass is cut into a plurality of non-expanded pellets immediately upon exiting the extruder. The extruder includes a blade passing across the die orifice of the extruder at a speed of 308 rpm for cutting the combined mass into a plurality of the pellets having a weight of 7 to 8 grams per 25 pellets. The cold-formed pellets have a moisture content of 26 to 28 wt %, based on the total weight of the pellets.
Next, the cold-formed pellets are dried in the conventional fluidized bed type dryer operating a temperature of 190° F. for 4 minutes. The cold-formed pellets are dried to a moisture content of 17 to 19 wt %. The finished pellets are maintained at a temperature above 190° F. and subsequently used for flaking.
The finished pellets are added to a flaking mill, such as a conventional flaking mill used to form conventional ready-to-eat cereal flakes. The pellets are at a temperature of 136° F. and a moisture content of 17 to 19 wt % when added to the flaking mill. The pellets are pressed into the cereal flakes while the pellets are at a temperature of 136° F. The pellets are pressed by rollers rotating at a speed of 600 rpm with no speed differential.
The cereal flakes are dried in a conventional hot air impingement type oven. The cereal flakes are toasted to a moisture content of 3 wt %. The finished ready-to-eat cereal flakes formed according to Example 1 have a can weight of 19 to 22 ounces, a moisture content of 3 wt %, and a structural integrity, texture, size, shape, and overall appearance similar to conventional ready-to-eat cereal flakes. The ready-to-eat cereal flakes of the invention also have a bowl life similar to conventional ready-to-eat cereal flakes. The ready-to-eat cereal flakes maintain a desirable crunchiness for over two minutes when disposed in a bowl of milk.
The ready-to-eat cereal flakes can be packaged and sold as a food product, such as a ready-to-eat breakfast cereal. Alternatively, the cereal flakes can be combined with other ready-to-eat cereals or components, such as nuts, fruits, or syrups to provide a food product. The cereal flakes can also be incorporated into other food products.
An example composition for a 79 pound batch of the ready-to-eat cereal flakes is disclosed in Table 2. The amount of ingredient is provided in wt % as described above.
Precooked Dehydrated Black Bean Grits 15.06 Whole Grain Blend 4.22 Brown Rice Flour 15.69 Evaporated Cane Juice Crystals 5.49 Wheat Flour 22.24 Hi-Grade Evaporated Salt 0.70 Wheat Bran 7.04 Gum Acacia 8.44 Pea Protein Isolate 7.04 Water 14.08
The example process first includes adding the ingredients to a DX extruder. The dry ingredients, including the black bean grits, whole grain blend, brown rice flour, wheat flour, salt, wheat bran, gum acacia, and pea protein isolate are added to the DX extruder at a rate of 3.5 pounds per minute. As the dry ingredients are added, water and flavoring is simultaneously pumped into the DX extruder. The water is pumped into the DX extruder at a flow rate of 0.8 pounds per minute and the flavoring, including a mixture of water and cane juice crystals, is pumped into the DX extruder at a flow rate of 0.5 pounds per minute.
The dry ingredients and water are blended and cooked in the barrel of the DX extruder. A pressure cooker is not used to cook the mixture. The barrel includes two screws for blending the ingredients and forcing the combined mass through zones of the DX extruder. The screws of the DX extruder operate at a speed of 275 rpm. The extruder includes three zones. The first zone operates at a temperature of 180° F., the second zone operates at a temperature of 250° F., and the third zone operates at a temperature of 300° F. The DX extruder maintains a consistent pressure of 450 psi throughout.
The screws force the cooked mass through the barrel and through the die of the DX extruder. The cooked mass has temperature of 296° F. at the die orifice. The DX extruder operates at a die pressure of 450 psi. The cooked mass is extruded from the DX extruder in the form of a plurality of ropes and without expansion of the cooked mass.
The ropes are transferred from the die of the DX extruder to a cold pellet former by a plurality of tubes. The ropes enter the cold former at a temperature of 204° F. The cold pellet former operates at a temperature of 125° F. and a pressure of 0 psi. The cold pellet former includes screws operating at a speed of 13 rpm forcing the ropes through the former to a die. The former has a die temperature of 161° F. The cooked ropes exit the die orifice of the cold pellet former without expansion. The former includes a blade passing across the die of former for cutting the cooked ropes into a plurality of non-expanded pellets. The blade operates at a speed of 90 rpm, and the rope is cut into a plurality of pellets having a weight of 36.1 grams per 100 pellets. The non-expanded, cold formed pellets have a moisture content of 32.1 wt %, based on the total weight of the pellets.
Next, the pellets are dried to a moisture content of 22 wt % and then added to a conventional flaking mill used to form conventional ready-to-eat cereal flakes. The pellets are at a temperature of 125° F. when added to the flaking mill. The flaking mill is used to press the pellets at a temperature of 125° F. into the cereal flakes. The flaking mill typically includes rollers operating at a speed of 600 rpm with no speed differential.
Finally, the cereal flakes are dried and toasted in a conventional hot air impingement type oven to a moisture content of 3 wt % and a "can weight" of 19 to 22 ounces. The finished ready-to-eat cereal flakes formed according to Example 2 have a structural integrity, texture, size, shape, and overall appearance similar to conventional ready-to-eat cereal flakes. A coating of 99.9 wt % evaporated cane juice syrup and 0.1 wt % flavored spices is applied to the finished cereal flakes, according to a process used to coat conventional ready-to-eat cereal flakes. The ready-to-eat cereal flakes also have a bowl life similar to conventional ready-to-eat cereal flakes. The ready-to-eat cereal flakes also maintain a desirable crunchiness for over two minutes when disposed in a bowl of milk. The ready-to-eat cereal flakes are blended with another ready-to-eat cereal, specifically a cluster of almonds and beans, to provide a ready-to-eat cereal product. The flakes prepared according to the present invention may include any sort of a coating as usually applied to a flaked ready to eat cereal, for example sweetener-based coatings as described above. The sweetener-based coatings can include, for example, sucrose, glucose, fructose, corn syrup, corn syrup solids, rice syrup, evaporated cane juice crystals, evaporated cane juice syrup, invert sugar, honey, molasses, and any other nutritive sweeteners used in coating cereals.
The foregoing invention has been described in accordance with the relevant legal standards, thus the description is exemplary rather than limiting in nature. Variations and modifications to the disclosed embodiments may become apparent to those skilled in the art and do come within the scope of the invention. Accordingly, the scope of legal protection afforded this invention can only be determined by studying the following claims.
1. A flaked ready-to-eat cereal product comprising:
a plurality of flakes comprising grain present in an amount of 18 to 66 weight percent, legumes present in an amount of 10 to 50 weight percent, protein isolate present in an amount of 6 to 13 weight percent, and processing aid present in an amount of 3 to 9 weight percent, all based on the total weight of said flakes.
2. The cereal product recited in claim 1 including at least one protein isolate selected from the group consisting of pea protein isolate, soy protein isolate, gluten protein isolate, milk protein isolate, and mixtures thereof.
3. The cereal product recited in claim 2 wherein said protein isolate comprises pea protein isolate present in an amount of from 6 to 13 weight percent.
4. The cereal product recited in claim 1 comprising from 35 to 66 weight percent of said one or more grains.
5. The cereal product as recited in claim 1 comprising 2 to 8 weight percent of whole grains.
6. The cereal product as recited in claim 1 comprising 15 to 22 weight percent legume.
7. The cereal product as recited in claim 1 wherein the processing aid comprises gum acacia in an amount of from 3 to 9 weight percent.
8. The cereal product as recited in claim 1 comprising on a 52 gram basis 7 to 9 grams of protein and 6 to 8 grams of fiber.
9. The cereal product as recited in claim 1 comprising from 10 to 25 weight percent of rice.
10. The cereal product as recited in claim 1 comprising from 22 to 34 weight percent of wheat.
11. The cereal product as recited in claim 1 comprising a sweetener-based coating.
12. A method of forming a flaked ready-to-eat cereal comprising the steps of:
a.) forming a food mass by combining in an extruder grain in an amount of from 18 to 66 weight percent, legumes in an amount of 10 to 50 weight percent, protein isolate in an amount of 6 to 13 weight percent, and processing aid in an amount of 3 to 9 weight percent, all based on the total weight of said food mass, and cooking said food mass in said extruder;
b.) extruding said cooked food mass from said extruder in a non-expanded form and introducing said non-expanded extrudate into a cold-former pellet former and forming said food mass into non-expanded pellets at a temperature of 100° F. or less, said non-expanded pellets having a moisture content of from 24 to 33 weight percent and a density of from 30 to 40 grams per 100 pellets;
c.) drying said pellets to a moisture content of from 14 to 24 weight percent;
d.) flaking said pellets at a temperature of from 110 to 150° F.; and
e.) drying and toasting said flakes to a final moisture content of from 1 to 5 weight percent.
13. The method of claim 12 wherein step a.) further comprises cooking the food mass in said extruder by passing the food mass sequentially through at least three zones with a first zone having a temperature of from 150 to 200° F., a second zone having a temperature of from 200 to 300° F., and a third zone having a temperature of from 250 to 350° F. and with said extruder operating under a pressure of from 400 to 800 pounds per square inch.
14. The method of claim 12, wherein step a.) further comprises using a protein isolate selected from the group consisting of pea protein isolate, soy protein isolate, gluten protein isolate, milk protein isolate, and mixtures thereof.
15. The method of claim 12 wherein step a.) further comprises forming said food mass using from 2 to 8 weight percent whole grain.
16. The method of claim 12 wherein step a.) further comprising using as said processing aid gum acacia present in an amount of from 3 to 9 weight percent.
a.) forming a food mass by combining in a cooker grain and protein isolate and cooking said food mass in said cooker at a pressure of 20 to 25 pounds per square inch;
b.) adding to the food mass from step a.) water and processing aid and cooking at 20 to 25 psi until a moisture content of the food mass is from 30 to 36 weight percent;
c.) removing the cooked food mass from cooker and then cooling the cooked food mass and drying it to a moisture content of from 24 to 33 weight percent;
d.) milling the cooked food mass through a screen having openings of from ⅛ to ⅝ of an inch in diameter and then further drying the milled food mass to a moisture content of from 20 to 26 weight percent;
e.) combining the milled food mass with legumes and further water in a cold pellet former and cold forming non-expanded pellets;
f.) drying the pellets to a moisture content of from 14 to 21 weight percent and then flaking them at a temperature of from 110 to 150° F.; and
g.) drying and toasting the flakes to a final moisture content of from 1 to 5 weight percent.
18. The method as recited in claim 17 wherein step a.) comprises providing the grain in an amount of from 18 to 66 weight percent and the protein isolate in an amount of 6 to 13 weight percent based on the total weight of the flakes.
19. The method as recited in claim 17 wherein step b.) comprises providing as said processing aid gum acacia present in an amount of from 3 to 9 weight percent based on the total weight of the flakes.
20. The method as recited in claim 17 wherein step e.) comprises providing the legumes in an amount of from 10 to 50 weight percent based on the total weight of the flakes.
21. A method of forming a flaked ready-to-eat cereal comprising the following steps:
a.) cooking grain in an amount of from 18 to 66 weight percent, protein isolate in an amount of 6 to 13 weight percent, legumes in an amount of from 10 to 50 weight percent and processing aid in an amount of from 3 to 9 weight percent based on the total weight of the flakes at 20 to 25 psi to a moisture content of from 30 to 36 weight percent;
b.) remove the cooked mass from the cooker and cool and dry to a moisture content of from 26 to 32 weight percent;
c.) adding the dried food mass to a rotary pellet former and cold forming non-expanded pellets;
d.) drying the pellets to a moisture content of from 14 to 21 weight percent and then flaking them at a temperature of from 110 to 150° F.; and
e.) drying and toasting the flakes to a final moisture content of from 1 to 5 weight percent.
Filed: Jun 5, 2012
Inventors: Kalpesh Gandhi (Battle Creek, MI), Roger S. Wenk (Battle Creek, MI)
Current U.S. Class: Isolated Whole Seed, Bean Or Nut, Or Material Derived Therefrom (426/93); Flake Or Puffed (426/621); By Compressing, E.g., Tabletting, Briquetting, Pelleting, Etc. (426/454); Legume (426/634)
International Classification: A23L 1/164 (20060101); A23P 1/02 (20060101); A23L 1/20 (20060101); A23P 1/08 (20060101);


Our Fotoreporter Sirotti was at La Roche Sur Yon for the teams presentation ceremony on Thursday, July 5, before the big start on Saturday, July 7.
Mark Cavendish looks ready to fight for stage wins.
Team Quick-Step Floors sports a couple of national champions on its TDF squad.
It wouldn't be a real race if we didn't have a Peter Sagan wheelie.
Peter Sagan (far left) and his Bora-hansgrohe team.


If I have vacation in Nov and want to maximize pay, and possibly pick up OT during my vacation, what's the best way to bid?
High time min days off, or low time max days off so I can swap and trade to have 2 weeks off in the middle and pick up loads of OT?
Also, is there a strategy I should look for around my vacation dates? Ie, have my time off coincide with days of already, or try to.get the most "flying" during my scheduled time off.
Also, what's the best option in to select while biding, slide or the other?
what ever you do DON'T select any option during the bid process. wait until your get your line then you have 24 hours to send an email to swaps and drops telling them what you want to do.
To max your time off bid lines that touch both sides of your vacation (first trip ends on Saturday and last trip starts on friday) that way you can DTS (drop) those 2 trips plus what ever falls inside your vacation block. now you have about 14 plus days off.
you will NOT get paid for the flying you dropped out side your vacation block, but you can request that you get paid for it our of your sick bank. That way you still get your line guarantee, and now have those days free to now pick up OT at 150%.
This does not get talked about enough.
So, why not pick a line that gives falls in the middle of your vacation, but still gives you 10-14 days off. That way you don't use your vacation.
You can do that if you want, but the guy above undersold the benefit of DTS. My last block was the worst DTS I've done in just under six years and still had 17 days off. Usually I can get 20/21 days off with DTS. You'd be hard pressed to find a line that you don't DTS only covers your vacation and gets more than 10 days off.
I'm not sure you understand how VC blocks work when line bidding. You always burn the VC days either way, it's how you maximize you days off using DTS is what counts.
The best way to maximize VC as someone else previously posted is to have your VC conflict the last day of trip at the start of VC, and the first day of a trip on your last day of VC.
They will pay you for the portion dropped that overlaps with with your VC days, but not the remainder that is dropped (if you select yes for DTS) for DTS.
So if I get awarded a line like that, do I just elect DTS when bidding or have to do something more(email swaps and drops)?
Yes you can elect while bidding under the options section. Select the number for VAC drop or whatever it is and then it should change to 'Y' in the top of the screen.
As someone else mentioned you can wait to see what line you are awarded and email swaps and drops within 24Hrs and tell them you want DTS. I've personally not done it this way before.
As for using sick pay to cover DTS, you simply email your pay comp auditor and tell them you want to do that.
Wait, let me get this straight. You can get paid for the trips that'd been DTSd from your sick bank? How have I never heard of this?
From my understanding, it used to be in the contract. But it's no longer in the contract. Pay comp auditors still seem to honor the practice. I did it for my vacation DTS. Just know that if they say 'no', they can.
Ok....so again, conflicting info. Any one done this recently?
I did it recently. I wouldn't call what I said conflicting.
It's too bad we can't edit posts after someone replies. If this is an oversight by pay comp (no error from Envoy's back office can surprise me), then it's better if it's not aired out here.
I'm sure management already knows it's going on and it's working as intended though.
I heard about using sick to cover DTS on here a few months ago. I've DTS every vacation I've had in the 6 years here. Never once used sick, but I liked the idea. I had a pay issue in August I emailed about and at the end asked about it. She responded that yes you can use sick time to cover your DTS flying however the request needs to be in by the 5th of the month. I had vacation in September, emailed off my request and it was changed in my HI1 within a day. Easy.
As far as someone else saying they're not sure if this is a loophole and don't let management know. Would they rather we use sick time to cover DTS hours that they know about prior to the month even starting and can throw lines to composite and relief guys, or randomly bang in an hour prior to departures? Sick pay is part of the pay package, it behoves them to let us use it in a controlled manner.
I don't think it's disappearance from the contract was some sort of management maneuvering to screw us. It makes sense for them and for us to be able to do this. Was probably an oversight from both management and union (imagine that!). And so the practice continues. Just know that you don't have any backing to force it is all I was saying.
Anything? Seems like every line pilot I talk to says this isnt a thing.
Talking to the guys sitting ready reserve who have been here 6 months doesn't count. How about emailing pay comp and just asking them? Either way, it's definitely a thing.
Yea, I'm not asking RR guys and PC has been emailed.
Can you select slide and dts at the same time? What will happen if you do this and have two trips partially touching the front and back of your VC block?
They will slide your vacation forward or backwards to eliminate the bigger conflict...(most days you could DTS). then you would only be able DTS one or none since they ALWAYS slide first.
Fyi...dts can be covered by sick bank. Straight from the horses mouth.
How does a new hire still in training go about bidding for vacation?
ha ha ha ha...you haven't earned any vacation yet. welcome to envoy.
Vacation accrual year one is ZERO. Welcome!
These guys don't know what they are talking about. You bid it the same way everyone else bids for it. My envoy > flight> flight bid > vacation bidding 101.
You may only have a couple days of vacation but you get it. .58 days per month.
It accrues in one calendar year and is taken the next, meaning if you got hired September 1, you will accrue 4 months worth through December or 4 x .58 = 2.32. Don't remember how partial months work out and how they round but you will have between 2-4 days next year depending on your hire date.
Partial months only count if you were hired before the 15th. After the months x .58 they round to the nearest whole number.
All new pilots hired in 2018 will be awarded at least 1 vacation day in 2019.
All of this is explained in the vacation bidding 101 document the company posted.
With DTS you can turn that one day into a week or more off. So still bid for when you think you want the time off next year and you may jag a line to create a conflict to maximize the time off even with just one day of vacation.
So lets say I got a line that has from the 1st to the 7th off and I have vacation during that period ( on my off days). Do i get paid something extra?
Yes, you get paid the satisfaction of knowing that next time you will bid something that will get you a DTS and end up with half the month off.
While I agree with your point, in answering his question, there is pay for vacation. Contract covers this scenario pretty clearly. It's been several months since my vacation so I haven't read it in a while to be sure of the details and will just say, read the contract.
Fine, I will be nice and say that his contract provides the answer in 8.B. Getting creative next year with bidding around your vacation will allow you to maximize time off.
I was a cadet. Ive got 80 hrs of vacation.
Well we don't do "hours" anymore and since we can't "roll" vacation to the next year until after four years. I'm not sure how you got more than three weeks of vacation. You did say you were a cadet so there could be extenuating circumstances involved. I honestly don't know and I am certainly not contradicting what you have for vacation. I'm curious how do you know you have 80 hours of vacation and when did you start the cadet program and when did you start Indoc.
Epays-->vacation balance. Tells you there. Mine have been rolling for a couple years.
Perhaps "accrual" was not the right word, but there is certainly no vacation year one at Envoy.
No vacation in first calendar year, but if you get hired in say August, you can have vacation as soon as January.
For those of us that have been here 2 years and some months. Do we get prorated vacation days to use before the end of the year?
Yeah I don't think you get to use those hours. Your accrual rate will be determined by date of hire as a cadet but your vacation accrual doesn't start until indoc. I am wonder if you could of used those hours a flight instructor before you started indoc.
In a couple weeks they will post something that tells you how many weeks you will have to bid. For those that can roll over then they will also give the total in the bank. I expect it out first or second week of November.
Yeah that may be true. I was able to use sick time as a cadet. Never used the vacation. Just was curious how to go about bidding for vacation, no matter the amount of accural you have.
If only there was a section on my.envoyair that specifically outlined it.
Lol. Come on I didn't even know that was there until a week ago.


text:
Stranraer Water Sports Association
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Shropshire Peer Counselling & Advocacy Service 21 - 25
£450,423 to Shropshire Peer Counselling and Advocacy Service on 24 June, 2021
The funding will be used by the group to cover core costs so it can provide vulnerable disabled people in Shropshire access to independent long term help support and advocacy. The service can cover a range of areas; tenancy financial management benefits issues social care package moving into care homes and navigating care. View full grant details
Oswestry West, North Shropshire, Shropshire
RC Midlands Region
Hinstock Memorial Hall
£10,000 to Hinstock Memorial Hall on 13 May, 2021
The funding will be used to carry out refurbishment works to the village hall. The project aims to ensure the facility meets health and safety requirements for local residents to engage in community activities. View full grant details
Cheswardine, North Shropshire, Shropshire
Clive Village Club
£9,250 to Clive Village Club on 15 April, 2021
The funding will be used to pay for a new toilet block in the community hub. The project aims to improve the facilities in the only community building in the area. View full grant details
Shawbury, North Shropshire, Shropshire
WC in Church used for community activities
£10,000 to St Michael's Church Llanyblodwel on 15 April, 2021
The funding will be used to provide a new lobby area encompassing disabled toilet facilities in a rural church. The project aims to improve the facilities of a building which is widely used by various groups in the community. View full grant details
Llanymynech, North Shropshire, Shropshire
Toilet installation and Access
£5,000 to BASCHURCH VILLAGE HALL TRUST on 19 March, 2021
The funding will be used to install a toilet and wash basin facility that is accessible from the outside of the village hall. Operating within a rural setting the project aims to promote better use of the village hall facilities. An outdoor accessible toilet will enable the community to use the facilities and promote safer interaction in light of the pandemic. View full grant details
Ruyton and Baschurch, North Shropshire, Shropshire
Qube Communities at Home 2
£29,479 to Oswestry Community Action on 18 March, 2021
The group will use its funding over a 6 month period to continue its COVID-19 support to local people in the community. The group aims to reduce isolation and improve mental health by offering transport social groups and other activities to improve community interaction in the local area. View full grant details
Oswestry South, North Shropshire, Shropshire
Grocery box and hot meal service
£22,578 to OsNosh CIC on 28 January, 2021
The project will use its funding to cover staffing costs and expand its hot meal/grocery delivery service for older and vulnerable people in the local area. It aims to support those who are having to isolate or shield as a result of the pandemic. View full grant details
Lee Brockhurst Village Hall Structural Repairs
£8,000 to Lee Brockhurst Village Hall on 12 January, 2021
The group will use the funding to carry out structural repairs on a village hall that is used by a variety of community groups. This will improve a space that matters to the local community. View full grant details
£10,000 to The Sequal Trust on 27 November, 2020
The funding will be used to provide augmentative communication aids for disabled children and adults who have either no natural speech are housebound due to a disability or who have severe learning difficulties. The project aims to help people receive equipment and support during COVD-19 at a time when waiting lists are longer and facing increased levels of anxiety and stress. View full grant details
Ellesmere Urban, North Shropshire, Shropshire
National Lottery COVID-19 Fund - Up to �10000
Post Covid Targeted Training
£55,000 to The Movement Centre for Targeted Training on 13 November, 2020
The funding will allow the organisation to restart treatment and support of children with movement disabilities (predominately cerebral palsy) and their families effectively and quickly. It will also allow them to improve their overall infrastructure. View full grant details
Gobowen, Selattyn and Weston Rhyn, North Shropshire, Shropshire
Coronavirus Community Support Fund � Standard
Keep Brownlow going
£6,480 to The Whitchurch Community Centre Trust (Brownlow Centre) on 14 May, 2020
The funding will be used to keep the community centre open and continue the running of the nursery during the coronavirus pandemic. The project aims to enable the centre to stay afloat and supporting key workers. View full grant details
Whitchurch North, North Shropshire, Shropshire
Queensway Playing Fields Association
£9,876 to Queensway Area Residential and Recreational Association on 21 April, 2020
The group will use the funding to install a storage shed at a local recreation ground. This will improve a space that matters to the local community. View full grant details
Whitchurch South, North Shropshire, Shropshire
Kinnerley Parish Hall Heating Project
£10,000 to Kinnerley Parish Hall & Playing Fields on 27 March, 2020
The funding will be used to replace the heating system at the parish. The project aims to create a warm and energy efficient facility that meets regulations for the community to use. View full grant details
Lighting upgrade for Pant Memorial Hall
£2,910 to Pant Memorial Institute on 23 March, 2020
The funding will be used to replace the lighting at the village hall. The project aims to create a modern and more energy efficient community space. View full grant details
Stoke On Tern Community Hub
£9,700 to Stoke On Tern Primary School on 23 March, 2020
The funding will be used to build a community hub. The project aims to bring the community together and provide a space to run more community-based activities. View full grant details
Hodnet, North Shropshire, Shropshire
Maesbrook Village Hall Replacement Doors
£2,500 to Maesbrook Village Hall on 2 March, 2020
The funding will be used to upgrade and replace a village hall's entrance and fire doors as they do not meet current health and safety regulations. The project aims to ensure the continued and future use of this community facility. View full grant details
Neurofibromatosis Type 1 Young Peoples Camp
£10,000 to Childhood Tumour Trust on 11 February, 2020
The funding will be used to run a camp for children with Neurofibromatosis. The project aims to reduce isolation and provide the opportunity for friendships to be developed. View full grant details
Wem - Where Everyone Matters
£127,657 to Wem Town Hall Community Trust Ltd on 10 December, 2019
This project will provide dementia friendly activities and social opportunities to address isolation and loneliness. There will be dementia friendly films and singing sessions, community dementia awareness sessions and weekly talking table sessions aimed at the wider community. This will help people to reconnect with memories and others in a safe and supportive environment. View full grant details
Wem, North Shropshire, Shropshire
#GoodEgg
£165,081 to Designs in Mind CIC on 10 December, 2019
This project will provide support and activities for people with mental health issues. There will be more one to one sessions available, as well as increased opening hours in the shop for arts and crafts activities for people to enjoy. This will include brunch events where people can eat and chat whilst making crafts. The aim will be to encourage conversations around mental health, providing a space for people to listen and connect with each other. View full grant details
Bradbury Dine with Me Fund
£5,000 to Bradbury Care Center on 21 October, 2019
View full grant details
Moreton Say Community Space
£10,000 to Moreton Say CofE Primary School on 26 September, 2019
The funding will be used to install artificial grass on an overgrown and muddy area of land. The project will aim to create a community space that can be used in all weather. View full grant details
Prees, North Shropshire, Shropshire
Clive Village Hall Redevelopment Phase 3
£10,000 to Clive Village Hall on 23 August, 2019
The funding will be used to carry out refurbishment works to the village hall. The project aims to create a safe and more energy efficient community space. View full grant details
Wem Rural Parish cPADs
£5,780 to Wem Rural Parish Council on 23 August, 2019
The funding will be used to install community public access defibrillators and provide training and support to people in rural areas. View full grant details
OPEN SPACE REGENERATION PROJECT
£7,559 to OPEN SPACE STUDIOS on 18 July, 2019
The funding will be used to create an activities hub in a small rural village. This will enable young people, local residents and those from surrounding areas access to a community facility. View full grant details
Securing Safe Community Spaces
£7,000 to St Martins Centre on 11 July, 2019
The funding will be used to increase the usability of the premises and amenities available around this centre, including allotment spaces and an angling pond, to be used by residents and local groups. The project aims to redesign existing spaces and improve access. View full grant details
St Martin's, North Shropshire, Shropshire
All Season Social Hub
£10,000 to Child?s Ercall working men?s club on 4 July, 2019
The funding will be used to refurbish the village club building to attract a larger group of community members to benefit from the facility. View full grant details
Welshampton & Lyneal Parish cPADs
£8,445 to Welshampton and Lyneal Parish Council on 27 June, 2019
The funding will be used to provide defibrillators and extensive training in their use in this rural area. The community has identified that due to the village's location emergency services response times can be longer than average. View full grant details
The Meres, North Shropshire, Shropshire
Replacement windows/doors
£10,000 to Welshampton Parish Hall on 21 June, 2019
The funding will be used to replace the windows and doors at the parish hall to create a safe and warm community space. View full grant details
Architectural feasibility study & specialist heating & flooring report
£1,296 to Church of St John The Baptist Whittington on 17 May, 2019
The funding will be used to carry out an architectural study. The project aims to improve the building frequently used by the local community. View full grant details
Whittington, North Shropshire, Shropshire
Village Hall Floor Replacement
£10,000 to Childs Ercall Community Association on 26 April, 2019
This funding will be used to replace the flooring in the village hall. The project aims to use the hall to deliver a range of community activities. View full grant details
A Garden Day and Workshop
£975 to Albrighton Flower Club on 15 March, 2019
The project will take members of a flower club on a trip to a local garden. The project aims to provide an opportunity to socialise for older people. View full grant details
Nurturing the Senses
£10,000 to Fordhall Community Land Initiative Limited on 7 February, 2019
This funding will be used to install facility upgrades for the community care farm. The project aims to allow the group to expand its services to reach more people. View full grant details
Keep Us Warm
£10,000 to Knockin Assembly Rooms on 25 January, 2019
This funding will be used to repair the insulation of the village hall. The project aims to improve the space frequently used by the local community and encourage more people to use the site. View full grant details
£10,000 to Parish Council of Stoke upon Tern on 29 November, 2018
This funding will be used to develop a newsletter and deliver social activities for members of the local community. The project aims to bring people together and build stronger community relationships. View full grant details
Cavalier Centre Start Up
£207,909 to Perry RDA Ltd on 26 November, 2018
This funding will be used to enhance the facilities provided to people with disabilities, their parents and carers and community groups. More equine therapy activities will be on offer, as well as volunteering opportunities. A new indoor centre has recently been built so that different types of activities are available such as cricket, archery and vaulting, and this funding will help to make the most of this new facility. View full grant details
Ightfield - Calverhall Link
£10,000 to Ightfield Parish Council on 22 November, 2018
This funding will be used to build a footpath and a cycle track to create a safe connection between two villages. View full grant details
Hinstock Youth Club
£7,150 to Hinstock Youth Club on 22 November, 2018
This funding will be used to provide a weekly youth club to encourage the development of positive community relationships. View full grant details
Renshaw'sw Field - Safety Improvements
£5,880 to Renshaw's Field Association on 21 September, 2018
This funding will be used to install safety improvements to the local field, aiming to ensure the safety and wellbeing of local people who use the space. View full grant details
Blackberry Fair
£10,000 to Blackberry Fair CiC on 7 September, 2018
This funding will be used to host a community fair, which will bring people together in order to create positive changes and address local issues through creative activities. View full grant details
£7,465 to Deaf Active on 31 August, 2018
The funding will be used to run a residential weekend of activities for deaf and disabled children. The project aims to develop new skills and help to reduce isolation. View full grant details
Gobowen and Weston Rhyn Youth Clubs
£9,950 to The New Saints FC Foundation Ltd on 6 July, 2018
This funding will be used to continue weekly youth clubs in the villages of Gobowen and Weston Rhyn. The project aims to connect young people who live in rural areas, providing opportunities to build stronger community relationships and participate in various activities. View full grant details
Whittington Village Fete 2018
£2,060 to Whittington Together on 6 July, 2018
A talent contest will be funded to unite different groups of the community together, reducing isolation. View full grant details
Active for Everyone
£10,000 to Norton-in-Hales Church of England Primary on 22 June, 2018
This funding will be used to provide outdoor equipment for the local community, creating a space for outdoor play and local events. View full grant details
Market Drayton East, North Shropshire, Shropshire
Floral Art workshops , garden visits,
£500 to Oswestry & Borders Flower Club on 12 June, 2018
This funding will be used to run gardening and flower arranging sessions for the local residents. The project aims to bring people together and encourage them to get involved in gardening and floristry. View full grant details
St Oswald, North Shropshire, Shropshire
Club Refurbishment - Heating system.
£10,000 to Marchamley Club on 27 April, 2018
This group will install a new heating system at the community club, improving the space whilst reducing isolation in the rural community. View full grant details
Refurbishment of Tilstock Play Area
£2,951 to Tilstock Village Hall on 27 April, 2018
A well-used play area will be refurbished to support local families and school children. This will improve the public space which is very important to the community. View full grant details
Entrance Hallway refurbishment and improvement of disability access
£9,500 to Pant Memorial Institute on 11 April, 2018
The entrance hallway will be refurbished and improved. View full grant details
£2,268 to Moreton Say Village Hall Committee on 26 March, 2018
A new fire alarm system will be provided for the village hall, bringing it up to modern standards and improving its safety for people from the local community. View full grant details
Prees, Shropshire, North Shropshire
Community Defibrillators for Marbury and Norbury
£5,264 to Marbury and District Parish Council on 21 March, 2018
Two defibrillators will be installed for public use and a telephone support system. This will enable the group to provide a resource if any local residents or visitors experience cardiac arrest or heart problems, increasing the chance of survival and recovery in a rural area. View full grant details
Whitchurch North, Shropshire, North Shropshire
Two replacement windows
£4,420 to Whittington Community Centre on 21 March, 2018
New windows will be funded for a community centre, improving the environment and versatility of this building and make it more versatile for visitors and voluntary groups. View full grant details
Whittington, Shropshire, North Shropshire


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CEOWORLD magazine - Top Stories - C-Suite Lifestyle - Expensive Shoe Brands For Male CEOs And Business Leaders In The World
Expensive Shoe Brands For Male CEOs And Business Leaders In The World
Ryan MillerC-Suite Lifestyle September 3, 2019 October 22, 2019
A striking appearance adds much to the overall impression a management leader like CEO makes in public meetings. The first amazing impression which a CEO makes will go a long way in agreements, debates and a lot more. Shoes are an inherent part of an overall appearance and it is also said that scientifically, it is the first accessory which makes a big impression on the opposite person. Globally, there are some excellent shoe brands which are extremely stylish, appealing and also offer great comfort. Here is the list of expensive shoe brands for male CEOs and business leaders around the world:
Louis Vuitton Men's Oxfords: The brand is fantastic not just for the elegance but also for a unique range of bags, and other accessories. Their shoes might be quite expensive but they are worth every penny because of the tailor-made pieces from their range. Their Manhattan Richelieu Men's are the most worth mentioning design in this esteemed brand.
GIANNI LACE UP CAP TOE by Tom Ford.: Though relatively a new brand, Tom Ford has made its unique way to the topmost list of global shoe brands. Their high-quality shoes are quite incredible and adorable to look at. The high-end designer Tom Ford pays the slightest attention to details which are also high on quality.
Corteo Oxford by Christian Louboutin: The most elegant and stylish shoe brand is distinguishingly noted for the red-lacquered soles along with patent leather and shoe straps. Their red sole, in particular, has become the hottest fashion globally for the exclusive appeal. Add more color, magic, and elegance to your overall outfit by choosing this magical brand.
Gucci lace-up shoe: Being an Italian based brand, Gucci's shoes are comfortable, exquisite and stylish. Their high standards corroborate their success streak in creating amazing off-beat footwear. Despite the expensive price, Gucci is a status- symbol for every ambitious CEO who wants to make a mark in their appearance.
The World's Safest Cities Ranking, 2019.
The Best Hotels In New Delhi For Business Travelers, 2019.
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World's Best Countries To Invest In Or Do Business For 2019.
Ryan Miller September 3, 2019
Ryan Miller
Global Assignment Editor
Ryan Miller is the Global Assignment Editor at CEOWORLD magazine. He covers anything and everything related to CEOs, CFOs, CIOs, senior management executives, business leaders, and high net worth individuals worldwide, whether lists or lifestyle, business or rankings. During his five-year tenure at CEOWORLD magazine, he has employed his expertise in data science across several roles. Ryan was previously responsible for data modelling and analytics, as well as secondary research, on the CEOWORLD magazine Custom Research team. He can be reached on email ryan-miller@ceoworld.biz. You can follow him on Twitter at @ceoworld.
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CODY COLLINS-BAXTER LATE FOR SENTENCING HEARING.
Yes Originally scheduled for sentencing at 9am this morning, Thursday March 22,2018 is Cody Collins-Baxter. Superior Courtroom 205 opens at 9am and His Honour Justice John Fregeau enters the courtroom. Crown Attorney Gordon Fillmore is present and Collins-Baxter's lawyer Christopher Watkins is present.
The defendant is not here. Watkins informs the court that his client is on his way. Justice Fregeau stands down court until the defendant arrives. At 9:30am, Collins-Baxter arrives.
Collins-Baxter is well dressed for court and has excuses for the judge. Someone attempted a break and enter at his home last night and the bus broke down on his way to court.
The Crown is dropping the sexual interference charge and Collins-Baxter is going to plead guilty to a reduced charge of assault instead of sexual assault. Crown and defence have agreed to the reduced charge and a joint submission is coming.
He has no previous criminal record. Joint submission is for suspended sentence plus 12 months probation. Counselling for sexual offending behaviour along with a DNA order. It's a 200$ victim surcharge fine and he's given 6 months to pay.