GB733266A - Method and apparatus for sheeting and curling dough - Google Patents

Abstract

733,266. Moulding dough. HANSEN, F. F. May 15, 1953, No. 13668/53. Class 87 (2). A continuous method of moulding loaves of bread dough comprises (i) subjecting dough to a sheeting operation while being advanced in a straight forward path, i.e. without reversal of direction, so as to arrange protein strands of the dough parallel to the line of movement; (ii) turning the still advancing sheeted dough through an angle so that the protein strands are transverse to the line of advancement; (iii) while maintaining the sheeted dough in the straight forward line of travel, curling it into a dough roll about an axis parallel to the transversely extending protein strands. A lump of dough 10 of a suitable weight for a loaf passes between pre-sheeting rollers 12, 14 and is deposited on two parallel moving belts 16 which carry it to a pair of sheeting rollers 22, 24 and in so doing turns it through approximately a right angle substantially as described in Specification 724,862. The dough is sheeted between the rollers 22, 24 and then between rollers 28, 30 in a direction transverse to the pre-sheeting operation, and as it is sheeted its surface is also ruptured, to improve the grain structure and to provide uniform moisture content, by a difference in the speeds of the sheeting rollers. After the sheeting the dough strip is turned again before being curled, or a pair of parallel moving belts 34 of such length that the dough has an opportunity to relax and contract, and is then carried by a belt 54 first under curling chains 56 and 58 which curl it into a roll and then under a pressurerolling board which comprises a series of triangular sections which elongate the dough from the centre of the roll towards each end, substantially as described in Specification 725,217. The rolls are delivered into pans carried on a belt 72, the speed of which is synchronized with that of the belt 54 so that a pan will move into position to receive a roll each time one leaves the belt 54. The rollers 22, 28 are flanged to control the width of the dough strip.