Baking flat pastry e.g. crackers - with air admixed to specified dough density before continuous strip baking in conveyor oven

摘要

Flat pastry, such as crackers, is produced continuously by introducing air in controlled quantities into the dough, prepd. from flour, water and other additives, until the dough emerging from the kneading machine has a density of 0.44-0.55g/cm3. The dough is stretched and squeezed before it is applied to the belt of a continuous baking oven. Evapn. and cooling is prevented before the long strip is cut into squares with a moisture content of 3-10%. This prevents the scrap produced by the individual mfr. of square crackers. The prod. is of uniform quality, and throughput and productivity are greatly improved.