ApplicationNo. 223358 filed on 07/25/1988
US Classes:426/549, Basic ingredient is starch based batter, dough product, etc.426/499, Food product having an open-ended cavity, e.g., pretzel, etc.426/514Forming hollow, tubular, or open-ended cavity
ExaminersPrimary: Czaja, Donald E.
Assistant: Paden, Carolyn
Attorney, Agent or Firm
International ClassesA23P 001/12
AbstractA continuous process for producing pretzels is disclosed in which an essentially dry mixture containing flour, corn starch hydrolysates and salt is introduced into an extruder; water is injected into the extruder barrel to bring the water level of the mixture to between 19% and 25%; the material is extruded at non-cooking temperature to form a self-supporting ribbon of extrudate; the extrudate is sprayed with a caustic solution; and the sprayed extrudate is baked. The claimed process is adaptable to the continuous production of a filled pretzel product.
Field of SearchFood product having an open-ended cavity, e.g., pretzel, etc.
Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive
Treating a hydrated wheat flour system containing Saccharomyces cerevesiae
PRODUCT HAVING OPEN-ENDED CAVITY
Embedding, rolling or tumbling of particulate solid in core
Farinaceous cereal dough or batter product, e.g., doughnut, etc.
Basic ingredient is starch based batter, dough product, etc.
Including coiling or twisting
Coiling sheet material
Heating utilizing a foraminous or coated support, or container
Including sheeting, laminating, or folding
Forming hollow, tubular, or open-ended cavity
Forming rod, strand, sheet, or filament
Extruding through restricted orifice to give desired final shape
With mixing or agitating, e.g., homogenizing, etc.
Molding, casting, or shaping
Including mixing or kneading
Having chemical gas producer
PRETZEL BENDING TYPE