Process for extruding dough as used in producing crisp breads

Details Process for extruding dough as used in producing crisp breads Process for extruding dough as used in producing crisp breads

1985-11-15

1987-10-06

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426448, 426516, A21D 1300

Patent

active

046982280

ABSTRACT:
A dough guide is used to precisely control thickness of an expanding dough extrudate. The extrudate is forced through at least two vertical slots in an extrusion head, at relatively high pressure and at a temperature at least equal to the boiling temperature of water.
The dough guide has three plates. A middle plate is fixed between the slots. Two movable plates are disposed on opposite sides of each slot from the middle plate. A threaded rod is used to selectively adjust the location of each of the movable plates. In alternative embodiments, any number of slots are used, each having two guides adjacent it. Any or all of the guides may be made selectively movable. A product called "crisp bread" may be made thereby.

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patent: 4361530 (1982-11-01), Peer
"Extruded Crispbread Fast Mover in Europe", Snack Food, Oct., 1982, pp. 28 and 30.

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