| 摘要 |
Process for the continuous manufacture by extrusion of an edible patisserie dough. It comprises the stages of mixing 3 two or more components 1, 2, one of which is preferably chocolate, continuously passing the mixture obtained through means of transport 4 and propulsion 5; passing said mixture through a cooling device 6, inside which it is cooled to a uniform temperature, while at the same time it is subjected to agitation by means of a scraping-blade agitator; and extruding the dough thus obtained in any extruding device 7, all in such a way as to obtain a fluid and continuous edible dough, in which the chocolate is embedded in the second edible component, in the form of small solid flakes of irregular size and random distribution. <IMAGE> |
