Heat and Control, Inc.

Arturo Lorenzana Guerrero

Andrew A Caridis

Mario Lorenzana Saucedo

Sergio González Granados

Sergio Gonzalez Granados

Miguel Angel Gomez Angulo

Ernesto Isam Arao Toyohara

Miguel Ängel Gómez Angulo

Miguel Angel Gómez Angulo

Jesús Adolfo Sandoval Avila

Jesús Adolfo Sandoval Ávila

Jesus Adolfo Sandoval Avila

Andrew Anthony Caridis

Jesus Adolfo Avila

Ernesto Isam Toyohara

Miguel Angel Angulo

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Process and system for the manufacture of vegetable dough

A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing.

Process for quickly converting raw corn kernels into a masa and finished products

Growing community of inventors

Zapopan, Mexico

Arturo Lorenzana Guerrero