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Priority to NL7007902ApriorityCriticalpatent/NL7007902A/en
Publication of NL7007902ApublicationCriticalpatent/NL7007902A/en
A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
A21B1/00—Bakers' ovens
A21B1/02—Bakers' ovens characterised by the heating arrangements
A—HUMAN NECESSITIES
A21—BAKING; EDIBLE DOUGHS
A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
A21B5/00—Baking apparatus for special goods; Other baking apparatus
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Life Sciences & Earth Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
(AREA)
Preparation Of Fruits And Vegetables
(AREA)
Abstract
A food product with a base of cooked and expanded dough, such as a doughout, is made by cooking a piece of dough on one side in hot oil, so as to form a relatively non-expansible crust; the partley encrusted dough is then subjected to a high frequency magnetic field so as to heat the dough internally and cause its expansion. The ring is then turned over and partly submerged in the oil to form a crust on the other side. Specif., product completely cooked and covered with a crust, has a specific volume of more than 3.6 cc/g. The cooking time is 50-70 seconds.
PROCEDURES FOR THE PREPARATION OF A LIPOLYSIZED, TRIGLYCERIDE FAT FOOD COMPONENT WITH IMPROVED AROMA AND ENZYENIC MATHICIZATION PRODUCT FOR CARRYING OUT PROCEDURES