Heat and Control, Inc.

Sergio González Granados

Andrew A Caridis

Mario Lorenzana Saucedo

Ernesto Isam Arao Toyohara

Arturo Lorenzana Guerrero

Miguel Ängel Gómez Angulo

Jesús Adolfo Sandoval Avila

Jesús Adolfo Sandoval Ávila

Miguel Angel Gómez 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

Tlaquepaque, Mexico

Sergio González Granados