METHOD OF OBTAINING SEMIFINISHED MACARONI PRODUCTS Russian patent published in 2000 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves supplying flour and water in dosed portions successively into preliminary kneading tank, output kneading tank and auger-type chamber; pressing through preliminarily heated die; vacuumizing output kneading tank and controlling dough flowing level in it; switching off all actuating devices when dough flowing level reaches predetermined value; depressurizing output kneading tank; feeding subsequent portion of mixture from preliminary kneading tank; vacuumizing tank and switching on actuating devices. Dough flowing level is controlled by determining auger rotational speed and comparing it to predetermined value. EFFECT: increased efficiency and improved quality of macaroni products. 2 cl, 2 dwg, 1 tbl