Process for the preparation of extrudates for bakery application

The invention concerns a process for the preparation of non-dusting extrudates from a composition, comprising at least a food-grade component with dusting properties, a filler material, in particular a carbohydrate material, and an emulsifier with a melting point between 40 and 60 DEG C, wherein an...

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Bibliographische Detailangaben
Hauptverfasser:	ROCHAU, BERND, ADAMS, WOLFGANG, FUNKE, ANDREAS, HORLACHER, PETER, SANDER, ANDREAS, GOLITZ, HARTMAN, GEYWITZ, PETER, KNIEL, BARBEL
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention concerns a process for the preparation of non-dusting extrudates from a composition, comprising at least a food-grade component with dusting properties, a filler material, in particular a carbohydrate material, and an emulsifier with a melting point between 40 and 60 DEG C, wherein an extrudate is made by feeding an extruder with these components and extruding and mixing the combined components in the extruder at T < 120 DEG C, whereupon the extrudate is diminuted after leaving the extruder.