Continuous process for preparing relatively dense bakery goods
Abstract
Abstract DENSE BAKERY GOODS SUCH AS BROWNIES, COCONUT BARS, COOKIES, ARE PREPARED BY MIXING DOUGH CONTINUOUSLY THROUGH ENTS AND PASSING THE MIXED DOUGH CONTINUOUSLY THROUGH A COOKING IN WHICH MIXING IS CARRIED OUT DURING HEATING UNTIL THE PRODUCT REACHES A TEMPERATURE ON THE ORDER OF AT LEAST 200* F. TO GIVE THE PRODUCT A COOKED OR BAOED CHARACTER. IF THE PRODUCT IS TO BE POROUS, PRESSURIZED GAS IS INTRODUCED EITHER BEFORE OF AFTER HEATING. IN THE SECOND STAGE OF THE PROCESS, THE COOKED MATERIAL UNIFIED BY PLACING RELATIVELY LARGE PIECES ON A FLAT SUPPORTING SURFACE WHERE THE PRODUCT IS HELD IN A QUIESCENT CONDITION AS ITS CONSISTENCY BECOMES FIRM. ITS EXPOSED SURFACE CAN BE TREATED BY THE APPLICATION OF HEAT TO PROVIDE A DRIED SURFACE CRUST SIMILAR TO THAT WHICH FORMS WHEN BAKERY GOODS ARE OVEN-BAKED CONVENTIONALLY.
Inventors
- 👤 W Dryg
- 👤 C Standing
Bibliographic Details
Claims Analysis
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