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US 2015/0086697 A1Published application
Crumb manufacture
AssigneeCrisp Sensation Holding S.A.
InventorsKeith Graham Pickford, Kees van Doorn, Carry Reichgelt
Life of this patent
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Abstract
A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
Claims20
A method of manufacture of a crumb, the method comprising:
- extruding a dough composition comprising flour, a gelling agent, optional further ingredients and water to form an extruded composition, wherein the gelling agent is uniformly distributed throughout the composition;
- drying the extruded composition in a rotary dryer to form a dried composition, wherein the water content of the dried composition is from about 0.1% to about 1.5% by weight;
- and
- milling the dried composition to form a crumb with a water content of about 0.1% to about 1.5% by weight.
1 more element
A crumb, comprising:
- milled farinaceous particles of an extruded composition comprising flour;
- a gelling agent uniformly distributed throughout the crumb;
- and
- optional further ingredients;
- wherein the total water content of the crumb is from about 0.1% to about 1.5% by weight.
2 more elements
A crumb, comprising:
- milled farinaceous particles of an extruded composition comprising flour;
- a gelling agent uniformly distributed throughout the crumb;
- and
- optional further ingredients;
- wherein the total water content of the crumb is less than 1.5% by weight.
2 more elements
Dependencies are inferred from the claim text.