초록 ▼

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 plate

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.

대표청구항 ▼

An extrusion apparatus for extruding an expansible edible substance, the apparatus comprising: mixing and heating means for mixing and heating dough, said heating and mixing means including a power-driven mixing member and an inlet opening for dough ingredients; a die head having an elongate die slo

An extrusion apparatus for extruding an expansible edible substance, the apparatus comprising: mixing and heating means for mixing and heating dough, said heating and mixing means including a power-driven mixing member and an inlet opening for dough ingredients; a die head having an elongate die slot through which the dough can pass, the die slot having its long edges disposed substantially vertically; a means for conveying mixed dough under pressure from the dough mixer to the die head; a first pair of guide surfaces disposed on either side of the die slot, the guide surfaces being disposed substantially vertically, so that when the mixed dough undergoes vaporization of water and expansion of steam therein as it leaves the die slot, contact between the mixed dough and the two guide surfaces enables uniform escape of water vapour from the two substantially vertical surfaces of the extruded dough, thereby producing a more uniformly textured cellular product.