Recot Inc.

Nancy J Moriarity

David P Herod

Joseph William Kelly

Lewis Conrad Keller

The method for producing extruded, farinaceous pellets includes extruding a mixture so that it expands upon exiting an extruder. This prepuffed ribbon is then subjected to stretching and cutting steps to produce pellets. The prepuffing reduces the moisture content of the ribbon so that cut pellets made from the ribbon can be immediately processed without the need for a moisture conditioning and/or dehydration step. In stretching, the extrudate ribbon is passed through a set of rollers to increase the extrudate ribbon's velocity thereby causing the ribbon to stretch. Stretching the extrudate ribbon causes a reduction in thickness along with an increase in density. After cutting, the pellets can then be expanded in a puffing stage to produce a product that has a desirable light and crunchy texture.

Method for producing extruded, pellet products with minimal tempering time

A dough strip extruder, such as a lasagna noodle extruder, for extruding one or more ripple edge strips is oriented to extrude the strips horizontally. The extruded strips are supported as they leave the extruder to maintain the strips in the horizontal plane of the extrusion passageway for a distance sufficient to allow complete formation of the undulations on the edges. The support may be by a roller, cylindrical rod, or horizontal plate.

Horizontal extrusion of edge rippled snack product

A dough strip extruder, such as a lasagna noodle extruder, for extruding one or more riple edge strips is oriented to extrude the strips horizontally. The extruded strips are supported as they leave the extruder to maintain the strips in the horizontal plane of the extrusion passageway for a distance sufficient to allow complete formation of the undulations on the edges. The support may be by a roller, cylindrical rod, or horizontal plate.

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Dallas, TX, United States of America

Nancy J Moriarity