Part 2. Manufacture of shredded, granular and puffed cereals.

Aspirator 2) conveyor | Exercise 10. Translate the sentences paying attention to the emphatic construction it is (was) …that (who). | Part 1. Essential stages in starch production. | Exercise 5. Checking facts and ideas. Decide if these statements are true or false. | Exercise 8. Translate in the written form. | Part 1. Pasta manufacturing process. | Part 2. Modern pasta presses. | How Macaroni Are Shaped? | Pasta drying equipment. | Text D. Production of breakfast cereals. |

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Exercise 1. Translate the following words without a dictionary. Fragment, tablet, start, final process, diameter, condition.

Reading.

Shredded wheat, differing from other breakfast foods, is made from whole grains In its final form it is in tablets composed of shreds of cooked and toasted wheat. The wheat is cleaned and then boiled in water, often at atmospheric pressure. The grains reach a moisture content of 55 to 60 percent and require preliminary drying to about 50 percent. They are then placed in bins to condition them. The shredding process consists of passing the cooked and partially dried wheat to the shredding rolls, which are 150 to 200 millimetres in diameter and as wide as the finished tablet. On one pair of the rolls is a series of about 20 shallow corrugations running around the periphery; the surface of the other roll is smooth. The soft wheat is forced into the rolls under pressure and is cut into long shreds falling to a conveyor in such a way as to obtain superimposed shreds. These layers are cut into tablets by knives, and the tablets are

transferred to baking pans. The pans pass to a revolving oven, with a baking temperature of approximately 2600C. After 10-15 minutes the outside of the product is dry and toasted, while the interior

is still damp. The tablet is transferred either to another hot air oven or to a different section of the same oven, where it is dried at 1200 C for an additional 30 minutes and then cooled and packed.

Granular types are made by very different processes from the others. The first step is production of a stiff dough from wheat, malted barley flour, salt, dry yeast, and water. After mixing, fermentation proceeds for

about five hours. The dough is then formed into large loaves and transferred directly to the oven. Baking requires about two hours at 2050C. The baked loaves are fragmented and the product is then thoroughly

dried. Grinding by corrugated rolls follows, and the product is sieved to standard size. Very finely ground pieces are added to subsequent dough batches.

Early in the 20th century an American patent was taken out for the preparation of puffed wheat and rice. Puffed oats and corn are now also produced. The principle of the puffing process is heating the cereal, and sometimes other vegetable products, in a pressure chamber to a pressure of 7 to 14 kilograms per square centimetre, then instantaneously releasing this pressure by suddenly opening the chamber, or puffing gun (Figure 49). Expansion of the water vapour occurs when the pressure is suddenly released, blowing up the grains or cereal pellets to several times their original size.

Figure 49. Puffing gun.

Rice is usually dried to about 25 to 30 percent moisture in rotating louvre dryers, binned, and toasted and puffed. In puffing of mixed cereal products it is necessary to start with a stiff dough containing sugar, salt, and sometimes oil, and this mixture is then cooked. The dough is pelleted by extrusion through dies and dried to attain a suitable condition for the final puffing process.

Exercise 2. Translate the following word-combinations.

The preparation of puffed wheat and rice, the thoroughly dried product, shallow corrugations, subsequent dough batches, the finished tablet, on one pair of the rolls, to be sieved to standard size, a pressure chamber, to be pelleted by extrusion through dies.

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