IMPROVEMENTS IN AND RELATING TO THE PRODUCTION OF FOOD PRODUCTS

摘要

A process for producing food products, which comprises feeding a dough to a nip between a pair of contra-rotating rollers (4, 5) one of the rollers (4) having indented in its curved surface a first array of grooves, the grooves being spaced apart from each other and extending in substantially the same direction as each other, and also having indented in its curved surface a second array of grooves, the grooves being spaced apart from each other and extending in substantially the same direction as each other. The direction in which the grooves of the first array extend is at an angle to that of the grooves of the second array so that the grooves of one array intersect the grooves of the other and form a network, the portions of the grooves roller in the interstices of the network of grooves being in contact with the curved surface of the other roller (5) in the nip between the rollers. The rollers (4, 5) push the dough into the grooves and the contacting portions of the rollers provide openings in the dough so that the dough is formed into a lattice. The process further comprises cutting portions from the dough lattice and cooking the portions to provide food products having a lattice configuration.