Improvements in the manufacturing process of the product for human consumption on the basis of cassava and maize starch

摘要

Improvements in the manufacturing process of the product for human consumption on the basis of cassava and maize starch.Whereas the process of manufacture of the product comprises a base formed by 100% of cassava peeled and ground, 2.5% corn starch; 20% water and 1% sa the improvements relate to the fact that, after the step (c) of the original request and before step "F".This includes the steps: D1) the mass homogenized in step C is sent to an extruder which releases strands (C1) of the prepared product; and E1) these strands are partially cooled (R) in tunnel.Sent to the court of toletes (T) of uniform or varying formats, with unit weight that ranges from 25 to 30gr.