GB1450620A - Method of shaping fried farinaceous dough products after removal from the frying medium - Google Patents

Method of shaping fried farinaceous dough products after removal from the frying medium

Info

Publication number
GB1450620A
GB1450620A GB5376574A GB5376574A GB1450620A GB 1450620 A GB1450620 A GB 1450620A GB 5376574 A GB5376574 A GB 5376574A GB 5376574 A GB5376574 A GB 5376574A GB 1450620 A GB1450620 A GB 1450620A
Authority
GB
United Kingdom
Prior art keywords
fried
dough
frying
removal
shaping
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
GB5376574A
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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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 Procter and Gamble Co filed Critical Procter and Gamble Co
Priority to GB5376574A priority Critical patent/GB1450620A/en
Publication of GB1450620A publication Critical patent/GB1450620A/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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

1450620 Fried dough product PROCTER & GAMBLE CO 12 Dec 1974 53765/74 Heading A2B A snack food (e.g. crisps) is made by preparing a farinaceous dough, sheeting the dough and frying it to a moisture content of 12% by wt. or less, removing the fried sheet from the frying medium and shaping the sheet before the fried dough sheet becomes rigid. The farinaceous dough, which is preferably derived from maize, potatoes, wheat, rice, barley, oats or rye, may be cut into pieces before being fried or may be fried in sheet form, the shaping being effected within 20 secs. of its removal from the frying medium. The pieces of dough which may be cut prior to frying may be stacked together, fried in a stack and then shaped in a stack, between two moulds.
GB5376574A 1974-12-12 1974-12-12 Method of shaping fried farinaceous dough products after removal from the frying medium Expired GB1450620A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB5376574A GB1450620A (en) 1974-12-12 1974-12-12 Method of shaping fried farinaceous dough products after removal from the frying medium

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5376574A GB1450620A (en) 1974-12-12 1974-12-12 Method of shaping fried farinaceous dough products after removal from the frying medium

Publications (1)

Publication Number Publication Date
GB1450620A true GB1450620A (en) 1976-09-22

Family

ID=10468907

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5376574A Expired GB1450620A (en) 1974-12-12 1974-12-12 Method of shaping fried farinaceous dough products after removal from the frying medium

Country Status (1)

Country Link
GB (1) GB1450620A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0124270A3 (en) * 1983-05-02 1986-07-23 Nabisco Brands Inc. Process for making shredded potato products
GB2416980A (en) * 2004-08-13 2006-02-15 Freshers Foods Ltd Snackfood comprising morsels of cooked pastry and having low moisture content

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0124270A3 (en) * 1983-05-02 1986-07-23 Nabisco Brands Inc. Process for making shredded potato products
GB2416980A (en) * 2004-08-13 2006-02-15 Freshers Foods Ltd Snackfood comprising morsels of cooked pastry and having low moisture content
GB2416980B (en) * 2004-08-13 2009-06-03 Freshers Foods Ltd Snackfood comprising morsels of cooked pastry

Similar Documents

Publication Publication Date Title
GB1147584A (en) Snack products
US4455321A (en) Potato snacks and method of preparation
IE39379L (en) Chip type snack food products
GB1273999A (en) Potato products and process for making same
IE38969B1 (en) Freeze-thaw stable, french fry potato product and process for producing the same
GB1466018A (en) Crips-type products
MX171880B (en) LOW-CALORIES FRIED SANDWICH
ES2035312T3 (en) COOKED FOOD PRODUCT INCLUDING WAXY CORN MASS AND ITS PROCESSING PROCESS.
ES8202479A1 (en) Process of producing non-docked fried dough crust
GB1224993A (en) Food product
US5128166A (en) Fried pasta snack food
ES467036A1 (en) Process for preparing a laminated food product
EP0287158A3 (en) Extrusion cooked snack chips
MX9704493A (en) Wholegrain food products
US2562850A (en) Process for preparing a food product from bacon rind or pork skin
GB1450620A (en) Method of shaping fried farinaceous dough products after removal from the frying medium
IE43957B1 (en) Edible compositions
NO832163L (en) PROCEDURE FOR AA IMPROVE THE QUALITY OF WHEAT Meal
SE7612227L (en) PROCEDURE FOR PRODUCTION OF BREAD
GB1509722A (en) Process for making fabricated potato products such as preformed baked potatoes
US2685519A (en) Process for making a peanut product
JPS5648867A (en) Production of food product of processed meat lump
JPS5716646A (en) Production of apricot chips
JPS5779868A (en) Production of snack
FR2294650A1 (en) Snack food formed from farinaceous dough - shaped after removal from frying medium prior to dough becoming rigid

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee