Process for baking a compressed cracker

DETAILED DESCRIPTION I claim: 1.
A process for preparing a baked cracker which comprises compressing between two surfaces at a distance of about one-eighth to one-sixteenth of an inch a quantity of bakable dough having a rubbery consistency which tends to resume its original shape when free of compressive forces and wherein said dough consists essentially of wheat flour, and wherein a few percent of said wheat flour is replaced by a few percent of soy or cottonseed flour, vegetable or cooking oil, or an equivalent amount of hydrogenated vegetable shortening and water between two surfaces, present in amounts in said dough in the ratio of 31/2 cups to 5 cups wheat flour to 3 to 4 ounces oil to 31/2 to 41/2 ounces water, and baking said dough while it is compressed between said surfaces.




Description:
CROSS REFERENCE TO RELATED APPLICATIONS NONE BACKGROUND OF THE INVENTION a.
Field of the Invention This invention deals with a process, and an apparatus therefor, for baking a dough of a rubbery consistency which tends to resume its original shape when free of compressive forces.
This invention also deals with an apparatus for performing the above process, said apparatus comprising a pair of plates and means for maintaining the surfaces of said plates a predetermined distance one from the other.
Preferably said plate surfaces are part of a continuous band.
B.
Description of the Prior Art It is well known in the art to heat or cook doughy products when these are contained between two surfaces.
However, in the prior art all such baking has been with respect to doughy mixtures of a liquid of fluid nature wherein the liquid dough is more or less heated in a mold therefor.
The product obtained by this well known process is typically light, cellular in texture, and either soft and pliable, or brittle and easily fractured, without much strength.
By contrast, this invention is directed to the baking of doughs having what can be termed a rubbery consistency, that is to say, this invention deals with the baking of doughs which tend to resume their original shape when freed or compressive forces