Process for producing a thin dough material

Details Process for producing a thin dough material Process for producing a thin dough material

1975-03-27

1976-11-09

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

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

426556, A21D 1000

Patent

active

039912205

ABSTRACT:
A method for producing strudel dough automatically. Dough is rolled in a first direction into a flat sheet, and then the flat sheet is stretched in a second direction transverse to the first direction while maintained stretched in the first direction. Then a predetermined amount of moisture until the dough has a moisture content of 17-20 is removed from the dough while it is maintained in its most stretched condition. The dough will then not have a tendency to snap back to its original shape, and will be suitable as strudel dough.

REFERENCES:
patent: 2357085 (1944-08-01), Cohen et al.
patent: 2735379 (1956-02-01), Stiles
patent: 3332781 (1967-07-01), Benson et al.

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