VERBESSERUNGEN IN DER HERSTELLUNG VON NAHRUNGSMITTELPRODUKTEN

摘要

Baked food products are produced by forming a flat sheet of dough and feeding the sheet to a nip between a pair of contra-rotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push the dough into the grooves and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from and extend in substantially the same direction as each other. The direction in which the ridges of one array extend are at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces of the rollers form apertures in the dough between the intersecting ridges. Portions are cut from the dough lattice and the portions are baked to provide baked food products having a lattice configuration.