GB1235557A - Process for the preparation of cereal flour-based crisps - Google Patents

Process for the preparation of cereal flour-based crisps

Info

Publication number
GB1235557A
GB1235557A GB47386/68A GB4738668A GB1235557A GB 1235557 A GB1235557 A GB 1235557A GB 47386/68 A GB47386/68 A GB 47386/68A GB 4738668 A GB4738668 A GB 4738668A GB 1235557 A GB1235557 A GB 1235557A
Authority
GB
United Kingdom
Prior art keywords
flour
crisps
flakes
preparation
cereal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB47386/68A
Inventor
Arnold Spicer
Bernard Cook
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ranks Hovis McDougall Ltd
Original Assignee
Ranks Hovis McDougall Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ranks Hovis McDougall Ltd filed Critical Ranks Hovis McDougall Ltd
Priority to GB47386/68A priority Critical patent/GB1235557A/en
Publication of GB1235557A publication Critical patent/GB1235557A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Abstract

1,235,557. Cereal product. RANKS HOVIS McDOUGALL Ltd. 18 Nov., 1969 [7 Oct., 1968], No. 47386/68. Heading A2B. Preparing crisps from cereal flour by mixing the flour with sufficient water to form a dough, forming crisp-shaped flakes therefrom, hydrating the flakes and frying the hydrated flakes in hot fat or oil. Colouring and flavouring agents may be added, either to the starting materials or to the fried crisps. The starting material may be a mixture of flours such as ground rice flour and wheat flour or maize flour.
GB47386/68A 1968-10-07 1968-10-07 Process for the preparation of cereal flour-based crisps Expired GB1235557A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB47386/68A GB1235557A (en) 1968-10-07 1968-10-07 Process for the preparation of cereal flour-based crisps

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB47386/68A GB1235557A (en) 1968-10-07 1968-10-07 Process for the preparation of cereal flour-based crisps

Publications (1)

Publication Number Publication Date
GB1235557A true GB1235557A (en) 1971-06-16

Family

ID=10444779

Family Applications (1)

Application Number Title Priority Date Filing Date
GB47386/68A Expired GB1235557A (en) 1968-10-07 1968-10-07 Process for the preparation of cereal flour-based crisps

Country Status (1)

Country Link
GB (1) GB1235557A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4107344A (en) * 1975-05-26 1978-08-15 General Foods Limited Method of producing dehydrated rice flakes
GB2270613A (en) * 1992-09-16 1994-03-23 Kernels Foods Plc Making snack food
EP0614609A1 (en) * 1993-03-10 1994-09-14 BARILLA G. e R. F.lli - Società per Azioni A method for the production of bread derivatives, particularly bread snacks and the like

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4107344A (en) * 1975-05-26 1978-08-15 General Foods Limited Method of producing dehydrated rice flakes
GB2270613A (en) * 1992-09-16 1994-03-23 Kernels Foods Plc Making snack food
GB2270613B (en) * 1992-09-16 1996-12-04 Kernels Foods Plc Snack food
EP0614609A1 (en) * 1993-03-10 1994-09-14 BARILLA G. e R. F.lli - Società per Azioni A method for the production of bread derivatives, particularly bread snacks and the like

Similar Documents

Publication Publication Date Title
ES475143A1 (en) High protein wheat product
GB1273998A (en) Potato products and process for making same
GB1050867A (en) Process for the production of neutralised proteinates
ES444952A2 (en) Food products
JPS55150870A (en) Coating mix for frying bread crumb
GB1239946A (en) Cereal product
Kim et al. Development of composite flours and their products utilizing domestic raw materials-III. noodle-making and cookie-making tests with composite flours
GB1235557A (en) Process for the preparation of cereal flour-based crisps
GB1194421A (en) Potato Products
GB1175595A (en) Powder for use as Starting Material for Pastry Dough
JPH01157348A (en) Powder containing barley flour mixed therein and processed food thereof
GB1007280A (en) Prefermentation brew for edible baked product
GB1280449A (en) Snack product
GB1440544A (en) Foodstuffs
Kim et al. Development of composite flours and their products utilizing domestic raw materials-II. bread-making test with composite flours
GB1273516A (en) Process for the preparation of cereal flour-based crisps
GB1013356A (en) Bread
GB1044554A (en) Process for preparing a hard sweet dough in a continuous operation
GB1393022A (en) Egg substitute and products made therefrom
KR920009468B1 (en) Making method of a broiled dish of sliced rice cake
IE36359L (en) Pasta products
JPS5754571A (en) Production of food material
GB1314595A (en) High protein edible products and method of preparing same
GB1420856A (en) Bread products
GB1469095A (en) Wheat-germ product and its use