Process for the manufacture of expanded hollow confectionery

Details Process for the manufacture of expanded hollow confectionery Process for the manufacture of expanded hollow confectionery

1993-12-10

1996-04-09

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426 94, 426282, 426283, 426549, 426559, 426660, A21D 1308

Patent

active

055059716

ABSTRACT:
A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by charging raw materials of grain flour, starch, seasoning and water into a steam-processing machine to prepare a steam-boiled dough, charging the steam-boiled dough into a mixer to stir the same for entrapping air therein, shaping the air-entrapped dough into a sheet, overlapping the dough sheet on another dough sheet, stamping the double-layered dough sheet to obtain flat dough pieces, drying the dough pieces, so that specific gravity of the pieces becomes 1.18-1.25, and then heating the dried pieces to cause expansion thereof.

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patent: 5145699 (1992-09-01), Dijkshoorn et al.
patent: 5268187 (1993-12-01), Quinlan

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