Process for making a baked cup shaped food product
First Claim
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.
1 Assignment
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Accused Products
Abstract
A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.
46 Citations
12 Claims
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1. A process for producing a food product with an impervious exterior surface and low fat content, the process comprising the steps of:
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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. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12)
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Specification