referring now to the drawings and initially to fig1 there is illustrated a side view of an extruder 10 arranged according to the present invention . the extruder 10 comprises a plurality of barrel sections , e . g ., twelve barrel sections 11 - 22 ( see fig4 ), each of which includes a figure eight cross - section bore or screw channel 23 formed therethrough ( see fig2 ). the sections 11 - 22 are fastened end - to - end , to one another with the respective bore sections 23 axially aligned , as is well known , to provide the extruder barrel of the extruder 10 . in this manner , twin screws 24 , 25 can be arranged in an intermeshing arrangement , to extend through communicating screw channels 26 , 27 of the figure eight cross - section bore 23 from one end of the extruder barrel formed by the barrel sections to the other end thereof . the twin screws 24 , 25 are coupled to an electric motor 28 , arranged adjacent the upstream end of the extruder for rotation within the screw channels 26 , 27 . a first dry ingredient feed port 30 is provided in barrel section 11 and a second dry ingredient feed port 31 is provided in barrel section 18 . in addition , a first liquid feed 32 is arranged between barrel sections 11 and 12 and a second liquid feed 33 is provided in barrel element 18 . as illustrated in fig1 the extruder is divided into a blending zone , a heat treatment zone , a conveyance zone and a mixing zone . referring now to fig4 there is illustrated , in schematic form , a specific screw configuration for each of the twin screws 24 , 25 . the illustrated screw configuration is now described as a representative embodiment of the present invention . each of the screws 24 , 25 comprises a series of elements intermeshing with an adjacent identical series of elements of the other screw 24 , 25 . screw elements 34 , 35 , the upstream most elements , are arranged directly beneath the first dry ingredient feed port 30 . the screw elements 34 , 35 each include a continuous screw - like thread 36 to rapidly convey dry ingredients such as flour and a portion of the crystalline sugar into the screw channel 23 . each of the elements 34 , 35 comprises an 80 / 80 / sk screw element which indicates that the screw - like thread has a pitch of 80 and that each element is 80 mm in length . the sk designation indicates a shuffle kneader which includes an undercut thread to catch and convey dry ingredients as they are input through the dry ingredient feed port 30 . the first liquid feed port 32 is arranged adjacent the first dry ingredient feed port 30 for input of oil . the screw elements 34 , 35 generally comprise the blending zone of the extruder . a screw element 37 is arranged immediately downstream from the 80 / 80 / sk elements 34 , 35 and comprises an 80 / 40 screw element ( i . e . a pitch of 80 and a length of 40 mm ). the screw element 37 is followed immediately by a 60 / 60 screw element 38 and a 40 / 40 screw element 39 . the progressively shorter , lower pitch screw elements 37 , 38 , 39 decrease the speed of conveyance to thereby increase the degree of fill of the input oil and flour ingredients within the bore 23 . degree of fill refers to the percentage of the free volume of the bore 23 occupied by ingredients being conveyed by the screw elements 24 , 25 . an igel element 40 , which is 40 mm in length , is arranged immediately downstream from the screw element 39 . an igel element includes churning projections 41 to provide a chopping action to the ingredients within the bore 23 . the igel element 40 does not itself substantially convey material which causes a further increase in the degree of fill . the through put flow of ingredients through the igel element 40 is caused by the pushing action on the ingredients by the screw elements 34 , 35 , 37 , 38 and 39 upstream from the igel element 40 . two 40 / 40 screw elements 42 , 43 are arranged immediately downstream from the igel element 40 to continue the conveyance of the ingredients . two additional 40 mm igel elements 44 , 45 are provided downstream from the screw element 43 . these igel elements 44 , 45 are spaced from one another by a 40 / 40 screw element 46 . moreover , an additional 40 / 40 screw element 47 is arranged igel elements 44 , 45 and screw elements 46 , 47 thereby provide alternating elements to chop , convey , chop and convey the ingredients . this sequence gradually increases the degree of fill and churns the ingredients to afford a better mixing of the ingredients . a first kneading block element 48 is positioned directly downstream from the screw element 47 . the kneading block element is used to mix the ingredients and comprises a kb / 45 / 5 / 20 element . this indicates that it is a kneading block having 45 ° right hand angle staggered kneading discs , relative to one another around the axis of rotation of the screw , 5 total kneading discs in the element and the element is 20 mm long . the kneading element 48 is followed by a 40 / 40 screw element 49 . thereafter , there is an alternating sequence of kneading block elements 50 - 56 and interposed screw elements 57 - 63 . each of the intermediate screw elements 57 - 63 comprises a 40 / 40 screw element while the kneading block elements 50 - 56 comprise , in downstream order , a kb / 45 / 5 / 20 element ( kneading block 50 ), four kb / 45 / 5 / 40 elements ( kneading blocks 51 - 54 ) and two kb / 45 / 5 / 60 elements ( kneading blocks 55 - 56 ). the gradual increase in size of the kneading block elements 50 - 56 and relatively short , low pitch screw elements 57 - 63 in - between the successive kneading block elements causes a continuing increase in degree of fill and a vigorous mixing of the ingredients . each of the barrel elements 11 - 22 includes electrical heating elements 500 and cooling water flow tubing 501 to control the temperature of the barrel element . such a temperature controlled barrel element comprises , for example , a model zsk - 57 extruder barrel element manufactured by werner & amp ; pfleiderer . the viscosity of the ingredients comprising flour and oil is not sufficient for friction heating due to the vigorous mixing action of the kneading block elements 50 - 56 . accordingly , the electrical heating elements of barrel elements 12 - 16 are operated to raise the temperature of the ingredients . the electric heating of the barrel elements 12 - 16 are operated to raise the temperature of the barrels to as high as possible , e . g . at least 350 ° f ., for a given throughput rate to promote of maillard browning and flavor development and to reduce the amount of post extrusion heat treatment required for final baking . thus , the ingredients comprising flour and oil fed through the first dry ingredient feed port 30 and first liquid feed port 32 are thoroughly mixed and heat - treated by the overall conveying , churning and mixing action of the screws 24 , 25 and heating effect of the barrel sections 12 - 6 upstream from the second dry ingredient feed port 31 and the second liquid feed port 33 . the barrel sections 12 - 16 generally comprise the heat treatment zone of the extruder . the term &# 34 ; vigorous &# 34 ; as used herein means a mixing action which is sufficient to thoroughly mix the ingredients input through the first dry ingredient feed port 30 , including the flour , oil , and , optionally , crystalline sugar , and to facilitate distribution of the heat applied by the heating coils throughout the ingredients . in addition , the term relates to increasing the degree of fill to a level accomodating heat conduction from the heating elements through the screw channel 23 and into the ingredients . the second liquid feed 33 is provided in barrel section 18 for the introduction of added water or a source of added water . as noted above , the added water modifies the consistency of the heat treated ingredients comprising flour and oil to provide a mass having sufficient formability and machinability for post extrusion processing . moreover , a cooling water flow is provided in the barrel sections 17 and 18 to reduce the temperature of the ingredients within the barrel sections by conduction and thereby reduce the tendency toward oil separation . immediately downstream from the last screw element 63 of the alternating screw and kneading block elements is a high speed conveyance zone comprising a series of screw elements 64 ≧ 68 of generally increasing length and screw pitch . as illustrated in fig4 the series of screw elements 64 - 68 are located immediately upstream , directly beneath and immediately downstream from the second dry ingredient feed port 31 , in barrel sections 17 , 18 and 19 . the screw elements 64 - 68 comprise 60 / 60 , 80 / 80 / sk , 80 / 80 / sk , 80 / 40 and 80 / 80 screw elements , respectively , which increases the speed of conveyance of the heat treated ingredients and thereby reduce the compressive pressure on the ingredients as well as the degree of fill within the bore 23 immediately below the second dry ingredient feed port 31 . accordingly , a relatively large quantity of a dry ingredient , e . g ., crystalline sugar , can be added to the material flow through the second dry ingredient feed port 31 inasmuch as the degree of fill has been reduced by the action of the screw elements 64 - 68 to provide sufficient free volume within the screw channel 23 . in addition , the increased speed of conveyance caused by the screw elements 64 - 68 rapidly moves the added crystalline sugar downstream from the second feed port 31 to prevent back fill flow out of the second feed port 31 . the crystalline sugar and water are added after the high temperature mixing of the ingredients 30 , which occurs in barrel ions 11 - 16 , and are , therefore , not exposed to processing conditions which can cause oil separation and excessive dissolution of the sugar . screw elements 69 - 71 are arranged downstream screw elements 64 - 68 and comprise one 60 / 60 and two 30 / 30 elements , respectively , to reduce the speed of conveyance and again gradually increase the degree of fill . a kneading block element 72 , which comprises a kb / 45 / 5 / 20 element , is provided downstream from the screw elements 69 - 71 to mix the added sugar water into the other heat - treated ingredients . two additional screw elements 73 , 74 , which comprise a 40 / 40 and 80 / 160 element , respectively , convey the ingredients to a final kneading block element 75 , which comprises a kb / 45 / 5 / 60 element for final mixing of the ingredients . the kneading block elements 72 , 75 provide the final mixing zone of the extruder . the final elements of the twin screws 24 , 25 comprise screw elements 76 - 78 , which include an 80 / 80 , a 60 / 60 and a 60 / 120 element , respectively . these elements convey the ingredients to an extrusion die plate 79 and develop sufficient pressure within the ingredients to force the ingredients through the extrusion die , without moisture flashing and without oil separation , as a partially baked and uniformly mixed , homogeneous cookie dough - like mass which can thereafter be shaped , formed and cut before final baking . referring once again to fig1 a wire cutter 200 or other suitable device is arranged adjacent the downstream end of the extruder 10 to cut individual cookie products from the output of the extruder 10 . these products are dropped onto a conveyor 300 which transports the material into a radio frequency device 301 for final baking . the products are exposed to radio frequency energy for approximately 45 seconds to provide the final baked cookie products . the heating of the pieces of the partially baked , extruded dough in a radio frequency oven is performed so that proper leavening and browning is achieved . the heating of the pieces or cookie preforms in the post extrusion , radio frequency oven should be sufficient to result in an internal temperature of at least about 160 ° f ., more preferably at least about 190 ° f . in the cookie . the radio frequency energy may be applied at atmospheric pressure , above atmospheric pressure or under vacuum . the following table illustrates the basic ingredients for a cookie dough and representative and preferred ranges of each ingredient as a percentage of the total weight of the dough : ______________________________________ingredient representative range preferred range______________________________________flour ( about 12 % 30 %- 70 % 45 %- 55 % by weight water ) water ( including & lt ; 20 % & lt ; 15 % water content ofthe flour ) oil ( shortening 12 %- 40 % 15 %- 25 % or fat ) sucrose 10 %- 40 % 15 %- 30 %( crystalline sugar ) ______________________________________ as discussed above , the flour and oil are input through the first dry ingredient port 30 and first liquid feed 32 , respectively , and are subjected to vigorous mixing and heat treatment in barrel sections 12 - 16 . the added water , i . e ., for example , from about 0 . 5 % by weight to about 10 % by weight of the total dough mix , is input through the second liquid feed port 33 . the total water of & lt ; 20 % and preferably & lt ; 15 % by weight is therefore not provided until after the vigorous mixing and heat treatment of the ingredients comprising flour and oil to minimize oil separation . the added water input through the second liquid feed port 33 is gently mixed with the heat treated ingredients to provide the dough mass consistency required for forming and cutting . the crystalline sugar is added either through the second dry ingredient feed port 31 or partially through the downstream second dry ingredient feed port 31 and partially through the upstream first dry ingredient feed port 30 . the ratio of upstream to downstream sugar addition is for example 15 % to 85 % of the total crystalline sugar through each of the dry ingredient feed ports 30 , 31 . the crystalline sugar added upstream is subjected to vigorous mixing and heat treatment and will tend to provide a crunchy texture to the final product . the amount of crystalline sugar added upstream will be a function of the desired crunchiness of the final product . the upstream added crystalline sugar will not undergo excessive dissolution to provide a hard texture to the final product or contribute to oil separation during heat treatment processing because the total water of the mixture prior to the downstream addition of the added water is not sufficient to dissolve a substantial amount of the upstream added crystalline sugar . the crystalline sugar added downstream is advantageous in providing a tender texture for the final product . moreover , the bulk of the downstream added crystalline sugar is not heat treated which enables the attainment of a higher product temperature for the ingredients which are input through the first dry ingredient feed port 30 and subjected to heat treatment for a given throughput rate . the downstream added crystalline sugar is also relatively cool and provides a cooling mass to the heat treated ingredients to lower the temperature of the ingredients just prior to the input of the added water through the second liquid feed port 33 and thereby reduce the possibility of oil separation upon the introduction and mixing of the added water . the flour may be replaced in whole or in part by flour substitutes or bulking agents including bran . other ingredients may also be added to the formulation such as emulsifiers , sources of protein , a leavening agent and other ingredients conventionally employed in cookies . heat sensitive ingredients and particulate ingredients may also be added downstream from the heat treatment and vigorous mixing zones of the extruder . if aspartame is added , a bulking agent such as a grain bran can be used to replace all or a portion of the crystalline sugar . sugars in liquid form or other sweeteners may also be used with or in place of a crystalline sugar . the following are examples of the operation of an extruder built in accordance with the invention and operated to mix and heat treat a dough formulation having a cookie - crumb - structure upon final baking . the below listed ingredients were fed to the extruder at rates to provide a product formulation having the following final percentage by weight of the output dough product ( including where each ingredient was added to the extruder ): ______________________________________ % wt of final output additionformulation mix product to extruder______________________________________wheat flour , 49 . 26 % first dry feedbleached ( about port 3012 % by weightwater ) non - fat dry milk 1 . 48 % first dry feed ( about 52 % by port 30weight lactose ) salt 0 . 74 % first dry feed port 30white sugar 14 . 78 % second dry feed ( sucrose ), port 31granulatedbrown sugar 6 . 89 % second dry feed ( about 89 % sucrose , port 313 % invert , 4 % non - sugar solids , 3 % water ) soybean spray oil 24 . 63 % first liquid feed port 32added water 2 . 22 % second liquid ( tap water ) feed port 33______________________________________ the extruder comprised a werner and pfleiderer zsk - 57 extruder including twelve barrel sections , each including a heating element and cooling means , and twin screws , each having a screw configuration according to the invention , as illustrated in fig4 . the extruder was also arranged to have first and second dry ingredient feed ports and first and second liquid feed ports , pursuant to the invention , as described above . the first barrel 11 , which contained the first dry feed port 30 , was set on constant cool to obtain an actual barrel temperature of less than about 100 ° f . the remaining eleven barrels were divided into 7 separately measured barrel temperature zones . barrels 12 and 13 corresponded to temperature zone 1 , barrel 14 corresponded to temperature zone 2 , barrels 15 and 16 corresponded to temperature zone 3 , barrel 17 corresponded to temperature zone 4 , barrel 18 corresponded to temperature zone 5 , barrels 19 and 20 corresponded to zone 6 and barrels 21 and 22 corresponded to zone 7 . barrels 12 through 16 were set to heat to 350 ° f , barrel 17 to 200 ° f ., barrel 18 was set on constant cool , barrels 19 and 20 were set at 100 ° f . and barrels 21 and 22 were set at 120 ° f . the ingredients were treated at a temperature above the minimum gelatinization temperature of the starch ( assuming that a sufficient amount of water was available for reaction with the starch ) but no or substantially no gelatinization ( measured by differential scanning calorimetry ) occurred . it is believed that the oil sufficiently coated the starch containing flour particles to prevent substantial penetration of moisture into the starch granules so as to avoid substantial gelatinization . the screws were rotated at about 125 rpm at about 2 % of maximum torque . the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough - like mixture extrudate of about 405 lbs / hr . the wheat flour , non - fat dry milk and salt and was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend . the dry blend was continuously fed to the first dry feed port . the white and brown sugar was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port . the oil was prepared by melting semi - solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port . the tap water was continuously fed to the second liquid feed port . on a calculated basis , the water content of the dough - like mixture formed in the extruder was about 8 . 3 % by weight , based upon the total weight of the dough - like mixture . ______________________________________ barrel set actual barrelbarrel # temperature , ° f . temperature , ° f . ______________________________________11 cool & lt ; 10012 350 20613 350 -- 14 350 24515 350 32416 350 -- 17 200 20118 cool & lt ; 10019 100 & lt ; 10020 100 -- 21 120 11522 120 -- ______________________________________ the pressure in the extruder was less than about 10 bars . the average or median residence time of the ingredients heated prior to addition of the sugar and the tap water at the second feed ports was about 40 - 50 seconds . the average or median residence time of the ingredients in the extruder from the second feed ports to the extrusion die was about 10 to 20 seconds . the substantially homogeneous dough - like mixture formed in the extruder was extruded through a horizontally oriented slit die ( about 5 mm high by about 50 mm wide ) to obtain a continuous , substantially unleavened ribbon . the extrudate temperature upon exiting the extruder was less than about 150 ° f . the ribbon was cut into cylindrical pieces by hand , using a cookie cutter . the diameter of the pieces was about 11 / 4 . six pieces having an average weight of about 4 . 2 gm / piece were subjected to radio frequency energy in a dielectric oven set at 81 % power for 45 seconds for final baking to produce distinctly leavened cookies having dimensions of about 1 3 / 8 &# 34 ; by about 11 / 4 &# 34 ;. the cookies were surface browned and had a crumb - like structure and crumb - like texture . the ph of the cookies was about 5 . 4 . the below listed ingredients may be fed to the extruder at rates to provide a product formulation having the following final percentages by weight of the output dough product ( including where each ingredient is to be fed to the extruder ): ______________________________________ % wt of final output additionformulation mix product to extruder______________________________________wheat flour , 48 . 66 % first dry feedbleached ( about port 3012 % by weightwater ) non - fat dry milk 1 . 46 % first dry feed ( about 52 % by port 30weight lactose ) salt 0 . 73 % first dry feed port 30white sugar 14 . 60 % first dry feed ( sucrose ), port 30granulatedbrown sugar 6 . 81 % second dry feed ( about 89 % sucrose , port 313 % invert , 4 % non - sugar solids , 3 % water ) sodium bicarbonate 1 . 22 % second dry feed port 31soybean spray oil 24 . 33 % first liquid feed port 32tap water 2 . 19 % second liquid feed port 33______________________________________ the extruder may comprise the same equipment and same screw configuration as in example i . the screws may be rotated to about 125 rpm at about 2 % of maximum torque . the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough - like mixture extrudate of about 405 lbs / hr . the flour , non - fat dry milk , salt and white sugar may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend . the dry blend may be continuously fed to the first dry feed port . the brown sugar and sodium bicarbonate as a leavening agent may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port . the oil may be prepared by melting semi - solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port . the tap water may be continuously fed to the second liquid feed port . on a calculated basis , the water content of the dough - like mixture formed in the extruder should be about 8 . 2 % by weight , based upon the total weight of the dough - like mixture . the barrel set temperatures , pressures , and residence times may be the same as in example i . the substantially homogeneous dough - like mixture formed in the extruder may be extruded through a horizontally oriented slit die ( about 5 mm high by about 50 mm wide ) to obtain a continuous , substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150 ° f . the ribbon may be cut into cylindrical pieces having a diameter of about 11 / 4 &# 34 ;. six pieces having an average weight of about 4 . 2 gm / piece were subjected to radio frequency energy in a dielectric oven set at 81 % power for 45 second for final baking to produce distinctly leavened cookies having dimensions of about 1 3 / 8 &# 34 ; by about 11 / 4 &# 34 ;. the cookies were surface browned and had a crumb - like structure and crumb - like texture . the ph of the cookies was about 5 . 4 . other commercially available extruders which may be modified to provide an extruder according to the invention include models of wenger series tx by wenger of sabetha , kansas ; models of mpf series by baker perkins ; models of bc series by creusot loire of paris , france , single screw extruders including e . g . a buss single screw extruder , comprising a horizontally oscillating screw during rotation and models of series continua extruders marketed by werner and pfleiderer .
an extruder operating to continuously mix , at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which , upon final baking , exhibits a cookie - like crumb structure with structural integrity . the extruder includes an added water inlet port downstream from a feed port means . a screw - type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation , including flour and oil , input through the feed port means , wherein the total water content , by weight , of the ingredients is less than a preselected amount . a temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw - type element . a source of water is coupled to the added water inlet port to add a preselected amount of water to the ingredients to increase the water content and modify the consistency of the ingredients after heat treatment and vigorous mixing and conveying . the screw - type element downstream from the added water inlet port is arranged for a gentle mixing and conveyance of the ingredients and added water . in addition , a radio frequency device is coupled to the downstream end of the extruder to leaven , brown and final bake the output product .