Extruding thin-walled edible dough prods. by dies - holding parallel strong plastic mono:filaments anchored above die entry

摘要

Dough is formed into continuous strands by extrusion through multiple apertures in a known extrusion head. To ensure that at least part of the length of each strand has apertures inside very thin side-walls, into each extrusion aperture extends either a single wire or bunch of wires formed of high-strength plastic monofil (7). The monofil ends are integral with a block (8) and may be of different lengths. The resultant bores formed in extruded strands provide capillary access to the strand interiors, ensuring quick cooking by boiling water; micro-wave ovens may be used. Individual monofils may be profiled, e.g. with star shaped or T-cross sections. The holder block may be a ring. USE/ADVANTAGE - Esp. for quickly cooked materials such as macaroni. Though strands are largely hollow, strength is adequate.