PRODUCTION OF FOOD COATED WITH OLEAGENOUS CAKE PASTRY

PURPOSE:To coat a core food with an oleagenous food pastry having arbitrary thickness independent to the viscosity, by flowing down a curtain of an oleagenous food pastry on a belt conveyor and on the upper surface of a core food placed on the conveyor. CONSTITUTION:An oleagenous food pastry 1 in a...

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Bibliographic Details
Main Author HACHIYA IWAO
Format Patent
LanguageEnglish
Published 21.04.1987
Subjects
BAKING
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
HANDLING BAKED ARTICLES MADE FROM DOUGH
HUMAN NECESSITIES
ICE-CREAM
MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To coat a core food with an oleagenous food pastry having arbitrary thickness independent to the viscosity, by flowing down a curtain of an oleagenous food pastry on a belt conveyor and on the upper surface of a core food placed on the conveyor. CONSTITUTION:An oleagenous food pastry 1 in a hopper 4 is formed to a prescribed thickness using a pair of rolls 2, 3, scraped off from the surface of the rotary roll 2 with a scraper 6 and flowed down in the form of a curtain on a belt conveyor 7. A core food 9 is placed on the belt conveyor 7 and transferred under the roll 2. The belt conveyor 7 and the upper surface of the core food 9 are coated with the oleagenous food pastry flowing down from the roll.
Bibliography:Application Number: JP19850227895