Abstract: A process for producing shaped large-piece dried potato products, in which raw potatoes are peeled, cut to a particle size of 0.6 to 2 mm in one dimension and then blanched. Surface water is removed and the particles are then covered with a coating. The coated particles are shaped to form the desired product shape. The shaped product is then dried to a water content below 12% by convection drying at temperatures below 110° C. In a further aspect of the present invention, raw potatoes may first be cut to a particle size larger than finally desired, blanched, cooled, and subsequently cut into the finally desired smaller particle size.

Abstract: The present invention relates to a nozzle head for a cooking extruder for the production of a porous edible shell which is filled with an edible filling. The shell is of a breadlike character and the filling may be a sweet filling or an acid fat-containing filling.The axis of the extruder nozzle is perpendicular to the axis of the extruder worm, and a filling tube through which a filling mass can be fed to the shell extends through the extruder nozzle.In accordance with the invention, the filling tube 9 is surrounded by a mandrel 2 which forms with the tube an annular space 7 which separates said tube from the space conducting the molten material and extends to the outlet opening 6 of the extruder nozzle 3.In this way the filling tube and the melt are thermally separated from each other so that the filling tube is not heated while, on the other hand, the melt is not cooled at the outlet end.