Preparation of a rolled pastry product

Details Preparation of a rolled pastry product Preparation of a rolled pastry product

1987-02-18

1989-05-09

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

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

425321, 425363, 425373, 426500, A21C 306, A21D 802

Patent

active

048288624

ABSTRACT:
Pastry material is rolled by admitting partially folded pastry material into a substantially cylindrical cavity enclosed by at least four rollers which rotate in the same direction at the same peripheral speed. A gap is formed between rollers for admitting the pastry material into the cavity where it is then rolled by the rollers rotating at the same peripheral speed at a speed sufficient for rolling. After rolling, the rolled pastry material is released from the cavity from a gap between rollers.

REFERENCES:
patent: 1206069 (1916-11-01), Werner
patent: 1519569 (1924-12-01), Vicars
patent: 2478885 (1949-08-01), Alvey
patent: 3225717 (1965-12-01), Page
patent: 3342144 (1967-09-01), Pilliner
patent: 4110482 (1978-08-01), Sato
patent: 4517785 (1985-05-01), Masuda
patent: 4600595 (1986-07-01), Svengren et al.
patent: 4640670 (1987-02-01), Svengren et al.
Translation of German Pat. No. 520,213; H. Bloch, "Beltless Crescent Rolling Machine", Mar. 9, 1931.

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