Float-frying and dockering methods for controlling the shape...

A - Human Necessities – 23 – L

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A23L 1/01 (2006.01) A21D 8/06 (2006.01) A21D 13/08 (2006.01) A23L 1/164 (2006.01) A23L 1/217 (2006.01)

Patent

CA 1292138

ABSTRACT The invention relates to snack products, and more particularly to a method for controlling the shape of fried snack products. In one embodiment of the invention, novel sheeted snack products are fried to form products of a similar curved shape with an appearance as if the products as a group were made at random. The novel shapes are imparted to the products irrespective of their overall size and without contact from mechanical shaping devices during frying. A preferred fried snack product is made from two adherent sheets of dissimilar potato-based dough controlled during frying to produce novel potato snacks resembling curved sections of a baked potato. These fried snack products are referred to herein as "potato skin snacks". Another embodiment of the invention relates to use of a flexible bristle dockering brush for perforating the dough before frying to prevent distortion such as puffing when the dough pieces are fried.

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