| 摘要 |
The edible dough (2), made from ingredients e.g. principally meal, sugar, oil etc., kneaded and mixed with water, is placed between a hotplate (10) and a second hotplate, heated and baked so the starch in the dough is transformed and the moisture is vaporised, the obtd. baked pastry is moistened, and sealed in a waterproof packing, the pastry, which has been softened by absorbing the moisture inside the packing, is removed from the packing and is heated and dried and is moulded to the required shape and is hardened by cooling. The initial dough may be prepd. in a liq. form which is spread on the hotplate. The pastry is pref. moistened immediately after removal from the hotplate. The packing and sealing stage may be pref. replaced by a stage in which pastry units are stacked on each other with waterproof membranes sepg. them. The dough may be pref. formed to the required finished shape before baking. USE/ADVANTAGE - Used for mfg. edible containers, esp. for confectionery items, e.g. in partic. soft ice-cream. The container produced is porous and light and is crisp to the taste. It is packed to avoid contamination in transport, and is transported in a flexible form so breakages are minimised. It is reconstituted at the place of use with a very low energy consumption. |
