Abstract: A method for the continuous production of semifinished parts for three-dimensional snacks made from potatoes, cereals or the like, comprising, after preparing two layers of a gelled semifinished compound of the components and/or other starchy ingredients, the step of cutting the layers in consecutive segments along parallel lines with cutting edges which act with a relative motion constituted by a translatory motion which is substantially perpendicular to a portion to be cut, combined with a translatory motion which is parallel to the cutting lines. The method also includes a step in which the layers are superimposed and die-cut with suitable punches, separating a grid-like skeleton from the snacks, each snack being formed by two perimetrically joined layers.

Abstract: The machine comprises a pre-heater followed by a first chamber, incorporating heated plates wherebetween a food product to be dried is passed. The machine also comprises a successive section, wherethrough the food product is conveyed to a second chamber, incorporating cooled plates, wherebetween the food product is passed. The plates are adapted for rapidly condensing moisture contained in the ambient air and in the food product itself, to further rapidly reduce its moisture content to approximately 13-14%.

Abstract: The apparatus comprises a dough preparation station, for preparing fresh dough and a tank adapted for containing water at 100.degree. C. for pre-cooking dough produced at the dough preparation station. A roller is effective to prevent pre-cooked dough from breaking as it is moved to a shaping station, including a pair of conveyor belts having vanes for shaping dough. The apparatus further comprises a cutter for cutting shaped dough, into segments of preset dimensions and a drying station, for drying dough segments.

Abstract: The invention relates to a method for producing dried dough, which comprises the sequential steps of preparing a sheet of fresh dough, pre-cooking said dough sheet for instantaneization, shaping said dough sheet to reduce the contact areas between overlaid sheets to discrete spots while completing an initial drying step, cutting said shaped and partly dried dough sheet to size, and carrying out a final drying step on said dough sheet as cut to size.