FIELD: food-processing industry.
SUBSTANCE: method involves providing backward and forward extrusion of at least two various materials, preferably food materials, through adjacent apertures of extruder; cutting flows of two materials transverse to direction of flow to provide parts of flows; mixing said flows so as to connect front and rear sides in direction of flow of each part of flow of first material with part of flow of second material; preferably forming boundary cellular wall between two rows, with material of said boundary being commonly converted into more solid material after each extrusion step. Walls of cells made from more solid material may surround in two or three dimensions cells of softer or porous material. Joint extrusion method involves providing synchronous displacement of dividing members transverse to extruder apertures while applying extrusion pressure to material through respective aperture for dividing flows into parts. Dividing members may effectuate backward and forward motions or may turn relative to apertures. In this case material may be fed into movable part from respective vessels in immovable part of extrusion head. Method and apparatus are useful for producing of confectioneries, such as chocolate, marzipan or dough products.
EFFECT: improved quality and wider range of novel products.
100 cl, 23 dwg, 5 ex
