Patent ID: 7008655
Filing Date: 2006-03-07
Classification: A21B,A21D,A23P

Abstract:
1. A process for producing a food product with an impervious exterior surface and low fat content, the process comprising the steps of: mixing dry ingredients for a particular food product in a mixing station with a paddle for one minute, the mixing ingredients including flour; mixing the flour with a high liquid content for three minutes with a total weight of the flour being equal to a total weight of the liquid content; depositing the mixed ingredients within one hour of mixing into cavities in a plurality of mould trays mounted on a first endless conveyor; positioning mould lids on a second endless conveyor so that the mould lids locate and close the filled mould trays mounted on the first endless conveyor; feeding the filled and closed mould cavities through a baking chamber at an output end of which is a cooling region and transfer region through which the first and second endless conveyors pass; baking the food product with the high liquid content to form a thin, tough impervious layer of gelatinized starch skin on surfaces of the end product by yeasting and chemically leavening the food product to build up the impervious layer; at the cooling and transfer region the baked end products are removed from the moulds for transfer to either a blast freezer or to a filling station and/or topping station and then to a blast freezer after which the end products are moved to a packing or storage facility to produce a product with the impervious exterior layer.