Method for shaping and precooking tortilla dough

Details Method for shaping and precooking tortilla dough Method for shaping and precooking tortilla dough

1980-05-23

1981-07-28

Caroff, Marc L.

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426512, A21D 600

Patent

active

042810256

ABSTRACT:
Tortilla dough is shaped and precooked by being inserted in a region between the arcuate outer surface of a heated rotatable drum and the arcuate surface of a heated compression plate. The plate is pivotally-mounted and swung into position parallel to the surface of the drum to compress the dough while the drum is in a stop-phase of step motion. Thereafter, the plate is swung out of position and the drum is then rotated to cause the compressed dough to pass under the pivotally fixed end of the plate and out of said region.

REFERENCES:
patent: Re20516 (1937-09-01), Kirchhoff
patent: 1509730 (1924-09-01), Hughes
patent: 1818945 (1931-08-01), Dell
patent: 1987237 (1935-01-01), Lauterbur et al.
patent: 2812729 (1957-11-01), Bahlsen
patent: 3167000 (1965-01-01), Sassen et al.
patent: 3223053 (1965-12-01), Jimenez et al.
patent: 3263595 (1966-08-01), Bower
patent: 3397655 (1968-08-01), Valadez et al.
patent: 3401626 (1968-09-01), Amalfitano
patent: 3427372 (1969-02-01), Berner
patent: 3829593 (1974-08-01), Hui
patent: 4197792 (1980-04-01), Mendoza

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