METHOD FOR MAKING A STRIP OF KNEADED AND EXTRUDED UNCOOKED BATTER

The invention concerns a method for obtaining a strip of extruded uncooked cookie batter characterised in that it consists in: kneading a mixture of said uncooked wheat flour batter in the kneading zone of a mixer-extruder, with shearing ranging between 10 s and 150 s, at a temperature ranging betwe...

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Bibliographische Detailangaben
Hauptverfasser:	ROCHER, PATRICK, CLUET, DENIS
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 HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS 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 method for obtaining a strip of extruded uncooked cookie batter characterised in that it consists in: kneading a mixture of said uncooked wheat flour batter in the kneading zone of a mixer-extruder, with shearing ranging between 10 s and 150 s, at a temperature ranging between 10 and 45 DEG C; pressurising the kneaded mixture, in a zone feeding the mixer-extruder die, at a pressure ranging between 1 and 350 bars, the shearing in the feeding zone ranging between 10 and 150 s and preferably between 10 and 60 s; extruding the kneaded and pressurised mixture, through a die supplied by the die feeding zone.