GB459829A - - Google Patents

Abstract

459,829. Cooling bread. FARRER, J. 0., 27, Chancery Lane, London.-(Fleisher, W. L.; 11, West 42nd Street, New York, U.S.A.) May 16, 1936, No. 13974. [Class 29] [See also Group VI] Freshly baked bread is first cooled under atmospheric pressure until it attains a cellular structure o sufficient strength to withstand without rupturing a vacuum of approximately 26 inches or more an( is then cooled by evaporation of moisture therefrom at sub-atmospheric pressure. For example loaves are carried on a conveyer through a chamber where they cool under atmospheric pressure to the vacuum cooler 12. Each loaf 16 rests on a plate 13 on the conveyer, and a measured quantity of water is discharged on the plate as it reaches the vacuum apparatus. This apparatus comprises a member rotating about a vertical axis and having recesses 15 in its lower surface communicating with a vacuum pump 27 through a distributer 19 with ports 23. The conveyer passes under one part of the rotating member and a plunger lifts the loaf into a depression. This particular depression at this point is in communication with the vacuum pump, and the plate 13 is held on to the member by the atmospheric pressure for a sufficient period for the loaf to cool. The distributer then cuts off the pump connection and the loaf and plate fall into a collector. The member 12 may alternatively rotate around a horizontal axis, the depressions being directed radially outwards. Alternatively loaves partially cooled in the atmosphere may pass through an air lock 109 to vacuum chambers 132, 134, &c. containing conveyers 137. Hollow needles 112 and 112a are provided which may be thrust into passing loaves and substances are injected therethrough into the bread. The substances mentioned are lemon, orange, or raisin flavouring, colouring matter, butterfat, vitamin preparations, or gases such as ozone.