Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1975-06-30
1977-09-27
Golian, Josep M.
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426446, 425463, 425311, A23L 118
Patent
active
040511626
ABSTRACT:
An assortment of extrusion-puffed dough shapes of varying configurations is produced from a single extruding die assembly by mounting said assembly on a cooker extruder expander adapted to produce a gelatinized cereal dough mass and discharge same as individual moieties sequentially through a plurality of orifices in a backup zone and an extruding zone, the flow rates of said moieties being varied in passage in relationship to the flow characteristics of respective shaping dies by coordinating flow characteristics in respective backup zones so as to cause individual dough masses upon issuance from the face of the assorted extruding die orifices to have extrudates move at comparable linear speed whereby said moieties can be consecutively subdivided by a rotating knife assembly and uniformly puffed, flow coordination being evenly modulated by a substantial buffering zone in a dead space in said cooker.
REFERENCES:
patent: 2954295 (1960-09-01), Clausi et al.
patent: 2954296 (1960-09-01), Clausi et al.
patent: 3476567 (1969-11-01), Wood et al.
patent: 3580728 (1971-05-01), Gulstad et al.
Lawrence Norman Francis
Rose Larry Edward
Bittman Mitchell D.
General Foods Corporation
Golian Josep M.
Quillinan Michael J.
Struzzi Bruno P.
LandOfFree
Method of making puffed dough pieces of varying configuration does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of making puffed dough pieces of varying configuration, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of making puffed dough pieces of varying configuration will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1814668