Procedure for the manufacture of a food product based on flours and flours. (Machine-translation by Google Translate, not legally binding)

摘要

Process for the manufacture of a food product based on flours and starches, characterized by starting from a pulverulent mixture, basically flour and starch, to which water is added to a humidity of twenty-five to thirty-five percent, passing the dough wet to an extruder-cooker in which a continuous injection of steam is made at three/four atmospheres, which determines the gelling of the starches present, leaving the cooked mass through the orifices of this extruder-cooker, to then pass to a extruder-chiller, provided with a cold water circulation jacket, at the outlet of which a continuous belt is obtained, which is cut into portions, which pass to a rotating drum, heated, in which they dehydrate to reduce their humidity at five/ten percent. (Machine-translation by Google Translate, not legally binding)