METHOD FOR SHEETING AND PROCESSING DOUGH

• Main Authors: BRESNAHAN, STEVE ANDREW, PUPPALA, VAMSHIDHAR, NAHRGANG, HOLLY ANN, DESAI, PRAVIN MAGNALAL, MATHEW, JOHN MAMPRA
• Format: Patent
• Language: English; French
• Published: 13.01.2009
• Subjects: BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING BAKED ARTICLES MADE FROM DOUGH; HUMAN NECESSITIES; MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

An improved method to produce a dough sheet having improved uniform properti es in a high-speed manufacturing environment. In accordance with one embodiment of the present heeter nip, and improved control of dough properties across t he sheeting improved width of the dough sheet including, but not limited to, uniform thickness, uniform work input, uniform moisture content, uniform emulsifier content, and uniform dry ingredient content. In a preferred embodiment, the improvements described herein enable the high-speed producti on of stackable chip products. Improved mixing and control of process condition s in dry and wet upstream mixers enable such production.