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US 4,775,542 AGranted
Process for producing long pasta products
AssigneeGebruder Buhler AG
InventorsJosef Manser, Friedrich Egger, Werner Seiler
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AssigneeGebruder Buhler AG
InventorsJosef Manser, Friedrich Egger, Werner Seiler
Estimating the term…
A process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight is disclosed. The long product leaves the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone to approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80%. Then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% the product is dried to a moisture content of less than approximately 14% by weight. This process can be performed extremely rapidly and supplies high-quality products. It can be performed with particular advantage in a single-level drier for drying the long products (FIG. 1).
In a process for producing long products with a moisture content of less than approximately 14% by weight, the long product being formed in a press head and leaving the same in the form of soft, moisture-plastic dough strands which are guided in suspended manner up to the final drying through a series of different temperature, heated climate zones and, at the end of the drying process, the long product being subject to at least one of cooling and dimensional stabilization in a further climate zone, the improvement comprising the steps of:
The process according to 1, wherein said drying step is performed by first drying the product at a temperature in the range of approximately 80.degree. C. to 140.degree. C. to an initial moisture content of less than about 18% by weight and then further drying at a lower temperature to a final moisture content of less than about 14% by weight.
In a process for producing long products with a moisture content of less than approximately 14% by weight, the long product being formed in a press head and leaving the same in the form of soft, moist-plastic dough strands which are guided in suspended manner up to the final drying through a series of different temperature, heated climate zones, and at the end of the drying process, the long product being subject to at least one of cooling and dimensional stabilization in a further climate zone, the improvement comprising the steps of:
In a process for the manufacture of long pasta by which the pasta strands are produced by a press head, hung on rods, heated, dried and finally cooled and stabilized as to form, comprising, for the purpose of shortening manufacturing time and for raising the product quality, the steps of:
Dependencies are inferred from the claim text.