Process for extruding dough as used in producing crisp breads
US4698228A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 15, 1985 |
| Grant date | Oct 6, 1987 |
| Priority date | — |
| Expiry date | Nov 15, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21C3/04
- WIPO fieldOther special machines
- WIPO sectorMechanical engineering
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.