The Griffith Laboratories, Inc.

David V Dyson

Kenneth S Darley

Michael A Fenn

David J Grimshaw

David H Lees

Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough, the stretched dough is baked while maintained in an elongated condition, and the baked dough is comminuted to form the crumbs. The Oriental-style breading crumbs which are formed by this procedure may have less fragility and a more uniform size and splinter shape and impart greater crispiness to food products than crumbs produced by prior art procedures.

Production of Oriental-style breading crumbs

Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.

Manufacture of bread crumb-like product

Sponge cake is formed by the utilization of a continuous process involving an initial batter formation and subsequent microwave baking. Cake-forming components and carbon dioxide are continuously mixed to form a gas-infused batter. Microwave energy expands and cooks the batter to form the sponge cake. Additional drying may be effected to any desired moisture level.

Production of sponge cake

Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a continuous mixer under critically-controlled conditions and carbon dioxide or other gas is injected into the mixed components at a plurality of locations along the length of the mixer. The dough resulting from the mixer is subjected to baking and the baked product, usually after relatively rapid cooling, is comminuted to the required particle size. Flavor and textuere may be introduced using a yeast and enzyme ferment.

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Richmond Hill, Canada

David V Dyson