Bread crumb manufacture

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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Details

426 21, 426523, 426549, 426551, A21D 800

Patent

active

051750104

ABSTRACT:
A process for continuously manufacturing a farinaceous product similar to bread crumbs in texture, shape and taste properties, without fermenting, proofing, loafing, or resting the dough, including the steps of continuously mixing a dry composition including flour, chemical leavening, and minor amounts of a dough conditioner, miscellaneous ingredients, and optionally dry yeast with a brew including water, hydrogenated vegetable oil and optionally hydrated yeast to form a dough. The dough is fed through rollers to form a dough sheet, and the dough sheet is baked in a continuous oven to develop an open cellular structure therein during baking. Finally, the baked dough sheet is comminuted into crumbs by grinding and drying the same.

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