| 摘要 |
1,151,836. Shaping dough for biscuits. KELLOGG CO. 1 Feb., 1968 [3 Feb., 1967], No. 5211/68. Heading B5A. [Also in Division A2] Dough shapes, which are to be fried to form biscuits are made by severing a sheet of dough into strips, folding the strip about a longitudinal axis to form a double thickness strip and cutting the strip transversely thereby sealing the cut edges to form dough shapes closed on three sides. As shown, dough 10 is formed into a sheet 13 between rollers 11, 12 one of which may be patterned to perforate the dough sheet. The sheet is cut into strips by rotating cutters 17. These strips, which are conveyed on endless belt 16 are maintained in the correct position by guide wheels 26 and are folded about a longitudinal edge 24; the shape of the outlet end 25 of the folder ensuring that the edge is arcuate and not flattened. The strips are severed into individual pieces by rotating cutter 27, the blades 32 of which engage the anvil portions 33 on roller 28 compressing and joining the cut edges together while the body of the piece expands into the groove 34. The dough shapes may be deep fat fried which causes them to expand and the arcuate fold 24 to open slightly allowing the internal surface of the dough to cook. |
