GB777251A - Improvements in or relating to processes and devices for the production of dough forbread and like baked pastry products - Google Patents

Abstract

777,251. Making bread and like dough. STRAHMANN, H. Sept. 30, 1953 [Sept. 30, 1952; May 30, 1953; Sept. 5, 1953], No. 26890/53. Class 86 [Also in Group VI] A process for continuously preparing dough for bread and the like consists in kneading flour and water together with convential additives such as doughloosening agents, baker's yeast and the like in a continuous kneading device, the water being evenly distributed among and caused to penetrate into the particles of flour to form a dough which leaves the kneading device after a total treatment time therein of less than one minute so that no gluten network is formed and the yeast has not become effective by the time the kneading is completed, the amount of water added to the other raw materials being greater than the amount that would be used in a normal batch process employing the same type of flour to produce a dough of the same consistency after the appropriate rest period. The solid raw materials and water in excess of the usual amount by about 5 litres per 100 kg. of flour, are continuously fed into a preliminary kneader 10 and treated therein by sets of kneading vanes I, II, arranged on a rotating shaft 2 and are then passed through a further kneader 11 which consists of a number of recessed perforated plates 13 clamped together by bolts 14, mounted for rotation in the opposite direction to the shaft 2, the shaft 2 being provided with sets of kneading vanes 26 between the plates 13. The dough emerging from the kneader 11 passes through a discharge pipe 21 which has a severing blade 35 arranged to cut the dough into lengths. The cut pieces of dough are fed by an endless belt 39 to an endless band moulder 40, 42, and a period of about 2 minutes elapses between leaving the mouthpiece of the pipe 21 and passing between the two bands 40, 42. The perforations in the plates 13 may be formed as shown in Figs. 10, 12 and 13. The raw materials may be charged into the preliminary kneader 10 through a single cylindrical inlet 7 which is provided with a scraping blade 9 moving around its inner surface with a vertical reciprocation so that its lower end follows the line of intersection of the inlet 7 and kneader 10. Alternatively separate inlets 53; 54, Fig. 8, may be provided for the liquid ingredients, with a separate inlet 52 for the solid ingredients disposed upstream of the inlets 53, 54, so that the formation of crusts on the mouth of the solid material inlet is avoided. The preliminary kneader 10 has a heating or cooling jacket 30.