METHOD FOR PREPARING MACARONI PRODUCTS AND DEVICE FOR ITS REALIZATION Russian patent published in 1997 - IPC

FIELD: macaroni products industry. SUBSTANCE: for preparing dough of 28-30% humidity, macaroni dough is kneaded, dough pieces are pressed and dried. When dough pieces have humidity less than 18% they are moistened with water up to humidity in upper layer of 0.1-2.0% from total mass, preferably to 0.4-1.2%. Then, temperature is reduced lower than 60 C, preferably lower than 30 C, while temperature and humidity of air are set up in limits ensuring moistened climate. Device for preparing macaroni products comprises press, continuous production drier consisting of chambers or zones with controlled climate, and device for supplying moisture in drier disposed in chamber or zone of final drying, preferably in its end part. EFFECT: improved operating characteristics. 12 cl, 7 dwg