METHOD AND APPARATUS FOR OBTAINING OF MACARONI PRODUCTS (VERSIONS) Russian patent published in 2004 - IPC

FIELD: macaroni industry.

SUBSTANCE: method involves kneading dough; pressing products; providing thermal processing and drying. According to first version, drying process is performed for 0.5-1.5 hours at air temperature of from 40⁰C to 120⁰C. After drying process, products are exposed to moistening process outside drying chamber. According to other version of method, before drying process raw products are subjected to thermal processing at temperature of 100-140⁰C. Apparatus has steam-type moistener for processing of dried products.

EFFECT: improved quality of macaroni products having glassy structure without cracks and micro cracks.

6 cl, 2 dwg, 1 ex