GB557973A - Methods of producing puffed cereal flakes and the products of said methods - Google Patents

Abstract

557,973. Cereal preparations. NATIONAL BISCUIT CO. March 18, 1942, No. 3618. Convention date, July 2, 1941. [Class 58] [Also in Group VI] Puffed hollow cereal flakes, generally of oval crosssection, are prepared by cooking a dough made of cereal flour, sugar, malt or other flavouring and water until it forms a caramel-like mass, cooling and separating the mass into pieces, repeatedly kneading and drying the pieces until they become light in colour, forming the pieces into flakes, puffing the flakes by heat into hollow bodies and toasting the puffed flakes. Salt may be included. The dough may be cooked in a steam pressure cooker and the cooking time shortened by adding a small amount of citric acid or an acid or alkaline salt. The mass is broken or cut into small pieces on a perforated or open-mesh belt through which cool air is blown. The pieces are kneaded by repeated rolling or sheeting or, preferably, by extrusion in multiple strings two or three times, the strings being surface-dried after each extrusion on an open-mesh belt through which air is blown. The strings are cut into pellets, which are then rolled into flakes and fed by a conveyer to a puffing and toasting oven, preferably an inclined rotary oven having an inner perforated drum divided by a circular baffle of smaller diameter into an upper puffing, and a lower toasting, zone.