GB440790A - Improved cereal food product and its method of manufacture - Google Patents

Improved cereal food product and its method of manufacture

Info

Publication number
GB440790A
GB440790A GB19243/35A GB1924335A GB440790A GB 440790 A GB440790 A GB 440790A GB 19243/35 A GB19243/35 A GB 19243/35A GB 1924335 A GB1924335 A GB 1924335A GB 440790 A GB440790 A GB 440790A
Authority
GB
United Kingdom
Prior art keywords
filaments
rollers
layers
pressure
dough
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
GB19243/35A
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.)
LOOSE WILES BISCUIT CO
Original Assignee
LOOSE WILES BISCUIT 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 LOOSE WILES BISCUIT CO filed Critical LOOSE WILES BISCUIT CO
Priority to GB19243/35A priority Critical patent/GB440790A/en
Publication of GB440790A publication Critical patent/GB440790A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A biscuit of porous texture is composed of superposed criss-crossed united layers of numerous, thread-like and substantially parallel filaments. The dough is passed between a pair of rollers, one of which is circumferentially scored with fine closely related grooves and the other roller is smooth. The dough is removed from the rollers in the form of filaments, which for close settings of the rollers are more or less separate from each other. When the rollers are sprung slightly apart under the pressure, the filaments may be more or less united by very thin webs. Such sheets or filaments are deposited on a surface, e.g. a conveyer belt, and each layer is laid with its filaments at a right angle to the filaments in the layer below. Out of a sheet of about eight such layers, the biscuits are stamped or cut. The pressure of cutting presses the filaments of adjacent layers together, and somewhat more at the margins than elsewhere, the pressure being just sufficient to unite the layers without compacting them.
GB19243/35A 1935-07-05 1935-07-05 Improved cereal food product and its method of manufacture Expired GB440790A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB19243/35A GB440790A (en) 1935-07-05 1935-07-05 Improved cereal food product and its method of manufacture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB19243/35A GB440790A (en) 1935-07-05 1935-07-05 Improved cereal food product and its method of manufacture

Publications (1)

Publication Number Publication Date
GB440790A true GB440790A (en) 1936-01-06

Family

ID=10126102

Family Applications (1)

Application Number Title Priority Date Filing Date
GB19243/35A Expired GB440790A (en) 1935-07-05 1935-07-05 Improved cereal food product and its method of manufacture

Country Status (1)

Country Link
GB (1) GB440790A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0683982A1 (en) * 1994-05-23 1995-11-29 BARILLA G. e R. F.lli - Società per Azioni A bakery product with a high yoghurt content

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0683982A1 (en) * 1994-05-23 1995-11-29 BARILLA G. e R. F.lli - Società per Azioni A bakery product with a high yoghurt content
AU701004B2 (en) * 1994-05-23 1999-01-14 Barilla G. E R. F.Lli Societa Per Azioni A bakery product with a high yogurt content

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