Abstract: A starch-based dried product in the form of flakes, bits, or grains having a thickened skin which is immediately converted to an edible dumpling state by immersion of the dried product in a water permeable bag into hot water. The dry starch-based product is made by forming a moist mixture from a starch-based starting material kneading the mixture; rolling the mixture into a thin film of paste of 1.8 mm to 3 mm; heating the paste film to a temperature and effected such that a skin is formed on only the underside of the paste film while the paste film has a residual moisture of at least 20% and maintaining the heating temperature to cause rapid evaporation of at least a portion of the water present in the paste film; drying the paste film; and comminuting said paste film.

Abstract: Disclosed is a device for controlling or measuring operational parameters of an axial piston machine. The tilting plate which engages and adjusts the stroke of the piston is provided with two opposite pivot pins supported in fixed bearings. At least one pivot pin is provided with a shearing stress sensor preferably in the form of a magnetoelastic feeler which produces electrical signals the pulsation of which is indicative of rotational speed and the magnitude of the signal is proportional to pressure applied by the pistons and thus to the delivery of the machine. A second sensor is coupled to the tilting plate to indicate the angular displacement of the latter. The output signals from the sensors are separated into the pressure dependent signals, frequency dependent signals and angular displacement signals which upon multiplication are applied to a programmable data processing unit.

Abstract: A process and apparatus for producing pastry and flaky pastry-like products wherein the starting mixture passes through a series of rollers wherein each succeeding roller moves faster than its preceding roller and the fleece-like film developed thereby is conducted to a variable speed conveyor belt wherein the ratio of the speed of the belt to the speed of the last roller is adjusted to expose the fleece-like film to a mechanical undulating effect, the film thereafter being dried. The temperature of the rollers is maintained at a predetermined precise low level within a range of 1.degree. C. as a result of circulating brine or other liquid through the roller mechanisms.

Abstract: A dried product and the process of producing same including kneading dough of known composition, adding water thereto, passing the dough through a series of rollers wherein each succeeding roller moves faster than its preceding roller to form a moist film on the last roller, removing the film, drying the so removed film and dividing the removed dry film into flakes.