Patent ID: 7985438

Claim:
A method for the production of an integrally flavored snack type food product, comprising: a. mixing pre-gelatinized flour and non-pre-gelatinized ingredients, with a determined weight relation to obtain an homogenous mixture; b. adding water to said homogenous mixture, to achieve a moisture content in said homogeneous mixture of between 10% and 55% humidity, to produce a homogenous flour; c. subjecting said homogenous flour to cold extrusion in a pasta-style single screw extruder with a cooling water jacket to form a cold extruded homogeneous moist solid product; d. drying said moist, solid product to achieve a moisture content of between a 5% and 20% humidity, yielding an intermediate product; and e. baking said intermediate product at temperatures of between 302° F. to 482° F. (150° C. to 250° C.) during a 1 to 18 minute time period, allowing the flow of hot air causing the water of the intermediate product to boil, obtaining a texturized non-fried food product.