Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1976-10-14
1978-02-21
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426503, 426512, 426517, 426518, 425 89, 425291, 83 9, 83 11, A21C 1110, A21C 1112, A21D 600
Patent
active
040753590
ABSTRACT:
The method of forming flat dough pieces for producing flat perforated crackers by placing a thin continuous sheet of cracker dough on a fabric belt and cutting the dough with a die which cuts circles in the dough sheet and simultaneously presses the cut out dough sections against the fabric belt with sufficient force to cause them to adhere thereto. The die also cuts the dough sheet into longitudinal strips and scores the strips to define individual product pieces. The dough strips are lifted off the fabric belt and thus separated from the cut out dough sections which are subsequently removed from the belt by a scraping blade.
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Alvo Steve
Bashore S. Leon
Durstewitz Gerald
Nabisco Inc.
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