Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1991-04-25
1993-03-02
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426 94, 426283, A21C 302, A23L 1322, A23P 108
Patent
active
051907801
ABSTRACT:
A method is provided for the production of a generally-cylindrical overlapped-folded, loaded, rolled dough food product. The method includes the following interrelated steps: a) providing a substantially square sheet of dough at a diamond orientation at a first discrete stationary zone; b) advancing that sheet of dough at its diamond orientation from the first discrete stationary zone to at least one foodstuff dispensing zone downstream thereof, stopping the advancing at the foodstuff dispensing zone, and loading at least one foodstuff thereon in a particular manner as fully described; c) advancing that sheet of dough which is loaded with at least one foodstuff to a loaded dough sheet folding zone downstream thereof, stopping the advancing at the folding zone, and folding opposed transverse corners of the diamond-shaped, loaded sheet of dough inwardly in a particular manner as fully described to form a substantially-hexagonally-shaped sheet of dough; d) advancing that substantially hexagonally-shaped, overlapped-folded, loaded sheet of dough to a loaded, folded dough sheet rolling zone downstream thereof, stopping the advancing at the rolling zone, and rolling the substantially-hexagonally-shaped, overlapped-folded, loaded sheet of dough, in a particular manner as fully described to form a generally-cylindrical dough product; and e) discharging the generally-cylindrical, overlapped-folded, loaded, rolled dough product to a discharge zone.
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Chong Joseph
Fehr Amos
Hunter Jeanette
Mims Mary S.
Weinstein Louis
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