Process for manufacturing farinaceous products
AssigneeGebruder Buhler AG
InventorsJosef Manser, Werner Seiler, Friedrich Egger
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Abstract
A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.
Claims9
In a process of manufacturing farinaceous product having a final moisture content of about 11 to 13% by weight, wherein the farinaceous product, which leaves a molding head in the form of a soft material which is moist and moldable is conveyed through differentially heated climatic zones to final drying and the farinaceous product is cooled or dimensionally stabilized after completion of the drying process, the improvement comprising heating farinaceous product upon leaving a molding head in a climatic zone to a temperature of 80.degree. to 100.degree. C. with initial drying sufficient only to remove superficial stickiness of the product, then converting the native starch of the boundary layer of the farinaceous product into swelling starch by employing freshly expanded and super heated steam by allowing the steam to flow around the product for about 30 seconds to 20 minutes so as to avoid a film of water developing on the surface of the product, and then drying the farinaceous product in a controlled drying climate to said final moisture content.
Dependencies are inferred from the claim text.