Patent ID: 9255735
Filing Date: 2016-02-09
CPC Classification: A21C,F26B

Claim Text:
1. A process for manufacturing thin confectionery products made from cereals and having uniform shapes, the process comprising the steps of: providing a quantity of raw material dough; cutting said quantity of raw material dough into raw material dough pieces; performing a first drying step, said first drying step comprising adjusting the water content of raw material dough pieces; performing a cooling step, said cooling step comprising cooling said raw material dough pieces received from said first drying step; performing a maturing step, said maturing step comprising maturing said raw material dough pieces received from said cooling step; performing a second drying step, said second drying step comprising further adjusting the adjusted water content of said raw material dough pieces received from said maturing step; performing a baking step, said baking step comprising baking said raw material dough pieces received from said second drying step; wherein for said first drying step, a first drying compartment is employed which is divided via a partition wall into an upper level, said upper level comprising a hot blast drying compartment, and a lower level, said lower level being a maturing compartment, wherein said raw material dough pieces are arranged in lines and transported on a transporting conveyor belt, and at the same time said raw material dough pieces are dried in a hot blast, in said hot blast drying compartment of said upper level, said raw material dough pieces then being transported from a transporting conveyor belt of said hot blast drying compartment on said upper level to a transporting conveyor belt of said maturing compartment of said lower level, and said raw material dough pieces being arranged in lines on said transporting conveyor belt, are transported in said maturing compartment such that they undergo a cooling step and a maturing step; and wherein for said second drying step, a second drying apparatus is employed, said second drying apparatus comprising a second drying compartment covered with isolation walls and having a hopper at an upper portion thereof and a transporting conveyor at a lower portion thereof, a first to fourth rotary drums rotatably mounted in said second drying compartment such that they define a zig-zag shape when viewed from one side, and a first to third chute means for allowing said rotary drums to communicate with one another, said second drying compartment being provided with a warmed atmosphere by an aerofin heater, a plurality of exhaust dampers, hot air stirring fans, and a heating means which are installed in said second drying compartment, said rotary drums each having transporting band bodies with spiral shapes and being rotated of each other in an axial direction in said second drying compartment, and after said maturing step, said raw material dough pieces being sent to said first rotary drum of said first to fourth rotary drums via said hopper, wherein the first to fourth rotary drums rotate in the warmed atmosphere, whereby said raw material dough pieces are transported in an unarranged state in an axial direction via said transporting band body and dried, and said raw material dough pieces are then sequentially transported respectively to said second to fourth rotary drums by said first to third chute means, so that drying is conducted, and after said second drying step, said raw material dough pieces are sent to said baking step via said transporting conveyor.