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1. 发明授权

US5698252A Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks 失效
标题翻译：用于生产减肥，低脂和无脂烘焙食品和零食的颗粒物的局部应用
公开(公告)号：US5698252A
公开(公告)日：1997-12-16
申请号：US454985
申请日：1995-05-31
申请人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
发明人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23G3/20 , A23G3/26 , A23L1/00 , A23L1/164 , A23P1/08 , A23B00/00
CPC分类号： A21D13/0009 , A21D15/08 , A23G3/20 , A23G3/2076 , A23G3/2092 , A23G3/26 , A23L7/122 , A23P20/13 , A23P20/15 , A23P20/18
摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.
摘要翻译：作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少在一个旋转的滚筒内的双方关系。液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。颗粒帘和液体喷雾均沿着输送件的方向延伸。当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。所得到的颗粒和粘合剂组合物的交替层促进了颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

2. 发明授权

US5554405A Corn-based snack foods and process of preparation 失效
标题翻译：基于玉米的休闲食品及其制备工艺
公开(公告)号：US5554405A
公开(公告)日：1996-09-10
申请号：US257814
申请日：1994-06-08
申请人： Richard D. Fazzolare , Joseph A. Szwerc , Bernhard van Lengerich , Rudolph J. Leschke
发明人： Richard D. Fazzolare , Joseph A. Szwerc , Bernhard van Lengerich , Rudolph J. Leschke
IPC分类号： A23G3/00 , A23G3/34 , A23L1/10 , A23L1/164 , A23L1/214 , A23L1/217
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： A baked corn-based snack product, composed of a blend of masa corn flour and corn flour and having a crisp, chip-like texture and a blistered chip-like appearance, is prepared by forming a dough from said blend, sheeting the dough, forming the dough sheet into a laminate, cutting the laminate into pieces and then baking the pieces.
摘要翻译：通过从所述混合物形成面团，将面团成片，制备由麦芽糖玉米粉和玉米粉混合而成的具有酥脆，片状质地和起泡状的片状外观的烘烤的基于玉米的小吃产品，将所述面片形成为层压体，将所述层压体切割成块，然后烘烤所述片。

3. 发明授权

US5104673A Extruded starch snack foods 失效
标题翻译：挤压淀粉休闲食品
公开(公告)号：US5104673A
公开(公告)日：1992-04-14
申请号：US310096
申请日：1989-02-14
申请人： Richard D. Fazzolare , Joseph A. Szwerc , Bernhard van Lengerich , Rudolph J. Leschke
发明人： Richard D. Fazzolare , Joseph A. Szwerc , Bernhard van Lengerich , Rudolph J. Leschke
IPC分类号： A23L1/164 , A23L1/214 , A23L1/217
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot. The sheeted composition is then laminated, reduced in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
摘要翻译：本发明是一种连续方法和由含有至少一种具有淀粉的成分的组合物制备低脂肪含量的片状焙烤小吃食品的方法的产物。水和具有淀粉的成分基本上包括组合物的所有成分。该方法包括在炊具挤出机或连续混合机中混合和加热组合物以形成面团状稠度。在本发明最优选的实施方案中，包括淀粉的成分是玉米或马铃薯成分。进行加热直到组合物获得约130°F至约260°F的温度。组合物在压降下挤出，其基本上避免挤出物的膨胀，从而获得水含量为约25的挤出物重量％至约60％重量。挤压成型，同时热成型。然后将片状组合物层压，厚度减小，形成片，并在常规烘箱中烘烤。在烘烤期间，面团的外层快速烹调并在面团的内部部分捕获蒸汽。水疱和卷发导致最终产品对最终产品赋予芯片般的外观。一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。

4. 发明授权

US5690982A Baked potato-based chip-like snack foods and method of preparing 失效
标题翻译：烤马铃薯片状休闲食品及其制备方法
公开(公告)号：US5690982A
公开(公告)日：1997-11-25
申请号：US459241
申请日：1995-06-02
申请人： Richard D. Fazzolare , Joseph A. Szwerc , Richard R. McFeaters
发明人： Richard D. Fazzolare , Joseph A. Szwerc , Richard R. McFeaters
IPC分类号： A23G3/00 , A23G3/34 , A23L1/10 , A23L1/164 , A23L1/214 , A23L1/217
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is a corn and a potato ingredient. The formed composition is sheeted and the sheeted composition is then laminated, educed in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
摘要翻译：本发明是一种连续方法和由含有至少一种具有淀粉的成分的组合物制备低脂肪含量的片状焙烤小吃食品的方法的产物。水和具有淀粉的成分基本上包括组合物的所有成分。该方法包括在炊具挤出机或连续混合器中混合和加热组合物以形成面团状稠度。在本发明最优选的实施方案中，包括淀粉的成分是玉米和马铃薯成分。将形成的组合物成片，然后将片状组合物层压，厚度压制成块，并在常规烘箱中烘烤。在烘烤期间，面团的外层快速烹调并在面团的内部部分捕获蒸汽。水疱和卷发导致最终产品对最终产品赋予芯片般的外观。一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。

5. 发明授权

US5652010A Production of masa corn-based products 失效
标题翻译：生产玉米玉米为主的产品
公开(公告)号：US5652010A
公开(公告)日：1997-07-29
申请号：US394071
申请日：1995-02-24
申请人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
发明人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
IPC分类号： A23L1/164 , A23L1/217 , A23L1/10
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13
摘要： Mass corn--based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, admixing the hydrated coarse corn component with a fine ground starchy component, heating the mixture to form a dough, forming the dough into pieces and baking and/or flying the pieces.
摘要翻译：通过将粗玉米成分与水和石灰混合并加热，在玉米淀粉的糊化温度以下的温度下，将粗玉米成分混合，使粗玉米成分水合，制成大量的玉米制品，如玉米片和玉米饼壳。玉米成分具有细磨的淀粉成分，加热混合物以形成面团，将面团形成碎片并烘烤和/或飞行。

6. 发明授权

US4873093A Starch snack foods and process 失效
标题翻译：淀粉快餐食品和工艺
公开(公告)号：US4873093A
公开(公告)日：1989-10-10
申请号：US772918
申请日：1985-09-05
申请人： Richard D. Fazzolare , Joseph A. Szwerc , Rich McFeaters
发明人： Richard D. Fazzolare , Joseph A. Szwerc , Rich McFeaters
IPC分类号： A23L1/164 , A23L1/214 , A23L1/217
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160.degree. F. and preferably 200.degree. F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
摘要翻译：本发明是由含有至少一种具有淀粉的成分的组合物制备焙烤小吃食品的方法和产品。具有淀粉和水的成分基本上包含组合物的所有成分。该方法包括蒸煮组合物以形成面团状稠度。在本发明最优选的实施方案中，包括淀粉的成分是玉米或马铃薯成分。蒸汽进行直到组合物获得至少160°F，优选200°F的温度。将组合物在该温度下保持约2至约6分钟。然后将组合物加工成片，并在常规烘箱中烘烤。在烘烤期间，面团的外层快速烹调并在面团的内部部分捕获蒸汽。水疱和卷发导致最终产品对最终产品赋予芯片般的外观。一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。

7. 发明授权

US6001409A Masa corn-based food products and method of preparing 失效
标题翻译：玛莎玉米为主的食品及其制备方法
公开(公告)号：US6001409A
公开(公告)日：1999-12-14
申请号：US892989
申请日：1997-07-15
申请人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
发明人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
IPC分类号： A23L1/164
CPC分类号： A23L7/13 , A23L7/117 , Y10S426/808
摘要： Corn-based products having a masa flavor, such as tortilla chips and taco shells, and soft tacos are produced using ground corn. The crisp corn based food products have a masa flavor and color, a crisp texture, and chip-like appearance without the gritty, hard texture associated with conventional tortilla chips or taco shells made by steeping whole corn kernels. The liming of continued corn particles reduces steeping time, develops masa flavor, and reduces tackiness to provide a cohesive dough which can be machined in a tortilla sheeter/cutter. Substantially uniform hydration of a coarse ground corn component, such as corn meal, is achieved by admixing and heating the coarse ground corn component with water and lime to at least substantially hydrate the coarse corn particles without substantially gelatinizing the corn starch. The hydrated coarse component may then be subjected to temperatures above the gelatinization temperature to partially gelatinize the corn starch. A fine ground starchy component is admixed and heated with the hydrated course ground component before, after, or simultaneously with gelatinization of the hydrated coarse ground corn component to form a machinable dough or masa. The hydration process avoids undesirable hard, white, raw-tasting spots in the final product.
摘要翻译：使用磨玉米生产具有马莎风味的玉米制品，例如玉米片和玉米饼壳，以及软炸玉米饼。酥脆的玉米为基础的食品具有美味的味道和色泽，质地酥脆，切片般的外观，而且没有粗糙，坚硬的质地与传统的玉米片或通过浸泡整个玉米粒制成的玉米饼壳相结合。持续的玉米颗粒的灰化减少了浸泡时间，改善了香料的味道，并且降低了粘合性以提供可以在玉米饼饼/切割机中加工的粘性面团。通过将粗磨玉米成分与水和石灰混合并加热至至少基本上水合粗玉米颗粒而基本上使玉米淀粉糊化，可以实现粗玉米成分如玉米粉的基本均匀的水合。然后可以将水合的粗组分进行高于糊化温度的温度以部分地使玉米淀粉糊化。在水合粗磨玉米成分凝胶化之前，之后或同时将细磨的淀粉组分与水合过程磨碎的组分混合并加热，以形成可机加工面团或砂浆。水合过程避免了最终产品中不希望的硬的，白色的原始品尝点。

8. 发明授权

US5964146A Topical application of particulates for production of reduced fat, low fat and no-fat baked goods and snacks 有权
标题翻译：用于生产减肥，低脂和无脂烘焙食品和零食的颗粒的局部应用
公开(公告)号：US5964146A
公开(公告)日：1999-10-12
申请号：US176252
申请日：1998-10-21
申请人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
发明人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23G3/20 , A23G3/26 , A23L1/00 , A23L1/164 , A23P1/08 , A23L1/025
CPC分类号： A21D13/0009 , A21D15/08 , A23G3/20 , A23G3/2076 , A23G3/2092 , A23G3/26 , A23L7/122 , A23P20/13 , A23P20/15 , A23P20/18
摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.
摘要翻译：作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少在一个旋转的滚筒内的双方关系。液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。颗粒帘和液体喷雾均沿着输送件的方向延伸。当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。所得到的颗粒和粘合剂组合物的交替层促进颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

9. 发明授权

US4834996A Extruded starch snack foods and process 失效
标题翻译：挤压淀粉休闲食品和工艺
公开(公告)号：US4834996A
公开(公告)日：1989-05-30
申请号：US62673
申请日：1987-06-16
申请人： Richard D. Fazzolare , Joseph A. Szwerc , Bernhard van Lengerich , Rudolph J. Leschke
发明人： Richard D. Fazzolare , Joseph A. Szwerc , Bernhard van Lengerich , Rudolph J. Leschke
IPC分类号： A23G3/00 , A23G3/34 , A23L1/10 , A23L1/164 , A23L1/214 , A23L1/217
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot. The sheeted composition is then laminated, reduced in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
摘要翻译：本发明是一种连续方法和由含有至少一种具有淀粉的成分的组合物制备低脂肪含量的片状焙烤小吃食品的方法的产物。水和具有淀粉的成分基本上包括组合物的所有成分。该方法包括在炊具挤出机或连续混合器中混合和加热组合物以形成面团状稠度。在本发明最优选的实施方案中，包括淀粉的成分是玉米或马铃薯成分。进行加热直到组合物获得约130°F至约260°F的温度。组合物在压降下挤出，其基本上避免挤出物的膨胀，从而获得水含量为约25的挤出物重量％至约60％重量。挤压成型，同时热成型。然后将片状组合物层压，厚度减小，形成片，并在常规烘箱中烘烤。在烘烤期间，面团的外层快速烹调并在面团的内部部分捕获蒸汽。水疱和卷发导致最终产品对最终产品赋予芯片般的外观。一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。

10. 发明授权

US5846587A Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks 失效
标题翻译：用于生产减肥，低脂和无脂烘焙食品和零食的颗粒物的局部应用
公开(公告)号：US5846587A
公开(公告)日：1998-12-08
申请号：US976347
申请日：1997-11-21
申请人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
发明人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23G3/20 , A23G3/26 , A23L1/00 , A23L1/164 , A23P1/08 , A23B9/00
CPC分类号： A21D13/0009 , A21D15/08 , A23G3/20 , A23G3/2076 , A23G3/2092 , A23G3/26 , A23L7/122 , A23P20/13 , A23P20/15 , A23P20/18
摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.
摘要翻译：作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少在一个旋转的滚筒内的双方关系。液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。颗粒帘和液体喷雾均沿着输送件的方向延伸。当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。所得到的颗粒和粘合剂组合物的交替层促进颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

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