| 摘要 |
According to the invention, a dough product, which contains between 28-35% water, is pressed in order to make its shape. Then the product is heated to higher temperatures and dried. In the final zone of drying, while the product is still warm, water content in the outer layer is increased, preferably increasing water content by 0.4-1.2% (it is calculated, taking into account the total quantity of water in the product). It is achieved through supplying water to the surface in the form of steam or mist. Immediately after supplying water, the temperature of the product and its surroundings is significantly decreased. Thus, the possibility of the product cracking during storage is eliminated. The respective equipment consists of a dough press and a continuous feed-through dryer, ensuring the possibility to change the climate by zones. In the final stage of drying, one or several water supply elements are installed. |
