Abstract: The invention relates to a method for manufacturing molded bodies having a blown, foamy structure, wherein a mass (S) comprising a suspension of at least starch, starch derivatives or mixtures thereof in water, is pressurized in or through a mold (23) and the mass (S) heated in the mold (23) in a manner such as to give rise to at least cross-linking of the starch, the starch derivatives or the mixture thereof wherein the mass (S) in the mold (23) is brought at least to the baking temperature, wherein the suspension is at least partially prepared from vegetable material which has not been subjected to an artificial drying step and which, calculated on the dry substance, contains at least 50 wt. % of starch, said vegetable material at least being ground to particles of a suspendable size. The invention further relates to the use of ground vegetable material, which vegetable material has not been subjected to an artificial drying step and, calculated on the dry substance, contains at least 50 wt.

Abstract: A method for manufacturing products with a blown foamy structure, starting from a mass comprising at least natural polymers such as starch and fibers, in particular natural fibers, wherein the mass (M, S) is passed under pressure into or through a mould (23, 63) and the mass (M, S) is heated in the mould (23, 63) in a manner such as to give rise to gelatinization and cross-linking of the natural polymers, with the fibers extending through the product, while the mass prior to the introduction into the mould has temperature which is below the gelatinization temperature and in the mould is brought at least to the baking temperature.