Title: Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings
Application Number: 94191497 Application Date: 1994.02.10
Publication Number: 1119409 Publication Date: 1996.03.27
Approval Pub. Date: 1999.06.09 Granted Pub. Date: 1999.06.09
International Classifi-cation: A23G3/26;A23L1/36;A23P1/08
Applicant(s) Name: The Procter Address:
Inventor(s) Name: David Arthur Lanner;Benito Albert Romanach;Yen-Pin
Attorney & Agent: LI YING
Abstract:
    A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. The dough-coated edible cores are then cooked until crisp.
Time: 9