Manufacture of bread crumb-like product

Claim 1

A process for preparing a bread crumb mix with texture and appearance typifying the internal and external portions of a bread loaf from a single process comprising: (a) feeding a farinaceous material comprising wheat flour in amounts ranging from 55% to 90% by weight and containing wheat gluten; flaky crust flour in amounts of 10% to 30% by weight and malted barley flour in amounts 4% to 15% by weight together with 0% to 4% by weight of an edible acid and a gas forming agent other than fermentable gas generators into a cooker extruder, the gas producing in the final product an open spongy texture similar to that observed in a fully baked, yeast leavened, flour based product; (b) adding sufficient water to the extruder to increase the moisture of the farinaceous mixture to an amount ranging from about 20% to 40% by weight of the farinaceous mixture and mixing to form a dough; (c) cooking the dough within the extruder for a time ranging from about 10 to about 20 seconds and at a temperature ranging from 200° F. to 300° F. and pressure ranging from 2.5 psig to 500 psig to develop the gluten into a uniform structure and substantially gelantinize the starch; (d) extruding the cooked dough; (e) tempering the cooked extruded dough to set the final structure and to complete the cook; (f) cutting the dough into small lengths ranging from 0.5 to 24 inches; (g) toasting the cut extruded dough at a temperature ranging from 250° F. to about 1000° F.; (h) separating the toasted, cut, extruded dough into a first part consisting of from 65% to 85% of the extruded dough and a second part consisting of from 15% to 35% of the extruded dough; (i) subjecting the first part to a grinding device to produce particles having a distribution of sizes ranging from 0.5 inches to about 0.0117 inches; (j) subjecting the second part to a humidifying chamber having humidity ranging from 50% to 100% and temperature ranging from 120° F. to 250° F. for a time ranging from 2 minutes to 10 minutes; (k) subjecting the humidified second part to a grinding device to produce particles having a distribution of sizes ranging from 0.5 inches to about 0.0117 inches; (l) recombining the ground first part and the humidified ground second part; (m) drying the recombined first part and second part at temperature ranging from 200° F. to 350° F. for from 2 minutes to 10 minutes to produce a final crumb moisture ranging from 2% to 10%.