Process for baking a compressed cracker
OwnerIrwin Wolfinventor
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Abstract
This invention provides a process for preparing a baked cracker which comprises placing a quantity of bakable dough having a rubbery consistency which tends to resume its original shape when free of compressive forces between two surfaces, compressing said quantity of dough therebetween by bringing said surfaces together for a predetermined distance and heating the dough while it is contained between said surfaces until baking is completed. There is also provided an apparatus for preparing baked products comprising a pair of plates and means for maintaining the surfaces of said plates a predetermined distance one from the other.
Claims1
A process for preparing a baked cracker which comprises compressing between two surfaces at a distance of about one-eighth to one-sixteenth of an inch a quantity of bakable dough having a rubbery consistency which tends to resume its original shape when free of compressive forces and wherein said dough consists essentially of wheat flour, and wherein a few percent of said wheat flour is replaced by a few percent of soy or cottonseed flour, vegetable or cooking oil, or an equivalent amount of hydrogenated vegetable shortening and water between two surfaces, present in amounts in said dough in the ratio of 31/2 cups to 5 cups wheat flour to 3 to 4 ounces oil to 31/2 to 41/2 ounces water, and baking said dough while it is compressed between said surfaces.
Dependencies are inferred from the claim text.