Apparatus for continuous preparing of dough from rye and/or wheat flour

FIELD: baking industry.

SUBSTANCE: apparatus has dough kneading machine, dosing devices for bulk and liquid components, and trough-shaped vessel for dough fermentation. Vessel is formed single-section, with lower part made in the form of fragment of cylindrical section, whose bottom part is mounted at an angle α to horizontal plane. Working tool is located in vessel and fixed on longitudinal shaft, which is positioned so as to provide regulation of rotational velocity thereof and is extending in parallel with generatrix of cylindrical surface of vessel lower part with distance of its axis from the lowest generatrix of cylindrical surface exceeding radius r of cylindrical surface. Vessel end walls are widening upward, have unequal width of their edges and height of walls, with width of upper edge of larger end wall arranged adjacent to fermented dough discharge side is 1.07-1.25, preferably 1.16 the width of upper edge of smaller end wall arranged adjacent to dough charging side, where dough is fed for fermentation.

EFFECT: improved quality of fermented dough owing to optimized fermentation mode ensured by construction of trough-shaped vessel.

5 cl, 3 dwg

 

The invention relates to the baking industry and for the installation for the continuous dough of rye and/or wheat flour.

Known installation for continuous dough of rye and/or wheat flour comprising mixing machine, dispensers for granular and liquid components, trough-shaped tank for fermentation test with longitudinal side and transverse end walls, an outlet hole for discharging the test and installed in the tank longitudinal shaft with blades. (Auerman L.Y. Technology bakeries. St. Petersburg, "Profession", 2003, str-182).

The disadvantage of this setup is that the design of the trough-shaped containers for fermentation test does not allow to optimize the modes of fermentation test that can negatively affect the quality of the produced bread.

The objective of the invention is to improve the quality of fermented dough and thereby improve the quality of the produced bread.

The problem is solved due to the fact that the installation for the continuous dough of rye and/or wheat flour comprising mixing machine, dispensers for granular and liquid components, trough-shaped tank for fermentation test with longitudinal side and transverse end walls, an outlet opening for vigro the key test and installed in the tank working body, mounted on the longitudinal shaft, according to the invention the container is made of a single-section with the bottom part in the form of a fragment of a cylindrical surface, the bottom part of which is installed at an angle α to the horizon, the side walls are made flat, and the face is flat and extending up, different width of the upper edge and the height of the wall, and the width of the top edge of the larger end wall located on the side of the unloading of the fermented dough is 1.07÷to 1.25, preferably 1,16 width of the upper edge of the lower end wall located on the side of the load test applied to the fermentation, the shaft installed with the possibility of regulating the speed of rotation and is parallel to the generatrix of the cylindrical surface of the lower part of the vessel at a distance of its longitudinal axis from the lower generatrix of the cylindrical surface is greater than the radius r of the cylindrical surface.

The height h1trough-shaped containers at the end wall may be of 0.65÷0,89 height h2capacity for the most endwall, and a bottom portion of the trough-shaped containers can be installed at an angle α to the horizon, amounting to 2.5°÷4,5°.

The working body can be fixed to the longitudinal shaft of the blades, each of which represents the t of a single turn of the helix, radial forming which is output in the direction of movement of the dough in the vessel section to the longitudinal axis of the shaft angle not exceeding 0,5 πwhile the blades can be located at distances l1and l2from the lower end wall constituting respectively (0,04÷0,12) L and (0,4÷0,7) L, and most remote from the lower end wall of the blade may be located at a distance of l3from the highest end wall, comprising (0,3÷0,45) L, where L is the distance between the end walls of the container horizontally, m

The working body can be made as mounted on the longitudinal shaft drives, each of which can be accomplished with radial slots, not reaching to the center of the disc and forming the petals, bent, at least on the outer thirds of the radius of the disc with the formation of multiple spiral.

During preparation of the dough of rye and wheat flour to liquid sourdough with welding, installation should be provided with a dispenser for ripe liquid fermentation brew.

Technical result provided by the invention is to improve the quality of fermented dough due to the optimization of the fermentation process, a wealthy developed in the invention design trough-shaped containers, features which form the bottom, end walls, running in the La and its blades and their location in the trough-shaped tank) allow continuous movement of the test machining, providing optimal uniform porosity with good soft crumb, the required volume, and the height of the bread with the exception of education on its surface bubbles with a thin burnt crust, as well as behind the peel from the pulp, the formation of voids in the crumb and his excessive stickiness, which ensures the improvement of physico-chemical and organoleptic properties of manufactured finished goods - bread.

The invention is illustrated by drawings, where

figure 1 shows the fermentation vessel test, side view with partial cut (working body of dough mixing machines made in the form of blades mounted on a longitudinal shaft);

figure 2 is a view along arrow a in figure 1;

figure 3 - working body of dough mixing machines, made as mounted on the longitudinal shaft of the disk with radial slits.

Installation for the continuous dough of rye and /or wheat flour, includes dough mixing machine, dispensers for granular and liquid components, trough-shaped container.

Trough-shaped container 1 for fermentation test has longitudinal side walls 2 and transverse end walls 3 and 4, the outlet 5 for discharging the test. In the vessel 1 is mounted on a longitudinal shaft 6 working body 7.

Trough-shaped container 1 is made of a single-section with the bottom part in the form of FR is gment cylindrical surface 8, the bottom part of which is installed at an angle α to the horizon. End and side respectively of the walls 3, 4, and 2 is made flat. The shaft 6 is mounted for controlling the speed of rotation and is parallel to the generatrix of the cylindrical 8 the surface of the bottom 9 of the tank 1 at a distance of its longitudinal axis 10 from the lower generatrix of the cylindrical surface 8 greater than the radius r of the cylindrical surface. The working body 7 made in the form of blades mounted on the longitudinal shaft, each blade is made in the form of a single turn of the helix, radial forming which is output in the direction of movement of the dough in the vessel section to the longitudinal axis of the shaft angle not exceeding 0,5 π. The blades of the working body 7 are located at distances l1and l2from the lower end wall 4 constituting respectively (0,04÷0,12) L and (0,4÷0,7) L, and most remote from the lower end wall 4 of the blade is located at a distance of l3from the highest end wall 3 constituting (0,3÷0,45) L, where L is the distance between the end walls 3 and 4 of the tank 1 horizontally, m

The end walls 3, 4 are growing up, different width of the upper edge and the height of the wall, and the width of the top edge 11 and the greater the end wall 3 located on the side of the unloading sbro the test frame, is 1.07÷to 1.25, preferably 1,16 width of the upper edge 12 of the lower end wall 4 located on the side of the load test applied to the fermentation.

The height h1trough-shaped vessel 1 at the end wall 4 is 0.65÷0,89 height h2the container 1 for the most the end wall 3 and the bottom part of the trough-shaped vessel 1 is installed at an angle α to the horizon, amounting to 2.5°÷4,5°.

The working body 7 can be made as mounted on the longitudinal shaft drives, each of which is arranged with radial slots, not reaching to the center of the disc and forming the petals, bent, at least on the outer thirds of the radius of the disc with the formation of multiple spiral.

During preparation of the dough of rye and wheat flour to liquid yeast brew install supply dispenser for liquid ripe fermenting brew.

Installation for the continuous preparation of test works as follows:

Through dispensers for granular and liquid components in a mixing bowl car make prescription number of components and perform kneading dough and then sent to the trough-shaped container 1 for fermentation test.

In the tank the dough is mixed working body 7 mounted on the longitudinal shaft 6, and is moved from the end wall 4 in the direction tor the eve of the wall 3, located on the side of the discharge test.

Moving the test is provided by tilting the bottom of the trough-shaped containers, and the movement of the working body 7.

The speed of mixing and movement of the dough in the trough-shaped containers may be adjusted by varying the speed of rotation of the shaft 6. Finish fermented dough out of the container through the outlet 5.

Proposed setting allows you to optimize the fermentation process, the test due to the developed design shaped tanks for fermentation test - shaped bottom of the tank, end walls and execution of the shaft and blades and their location in the vessel.

This design allows you to get good quality bread.

1. Installation for the continuous dough of rye and/or wheat flour comprising mixing machine, dispensers for granular and liquid components, trough-shaped tank for fermentation test with longitudinal side and transverse end walls, an outlet hole for discharging the test and installed in the tank working body, mounted on the longitudinal shaft, wherein the container is made of a single-section with the bottom part in the form of a fragment of a cylindrical surface, the bottom part of which is installed at an angle α to the horizon, the side CTE the key is planar, and the end is flat and extending up, different width of the upper edge and the height of the wall, and the width of the top edge of the larger end wall located on the side of the unloading of the fermented dough is 1.07÷to 1.25, preferably 1,16 width of the upper edge of the lower end wall located on the side of the load test applied to the fermentation, when this shaft is mounted for controlling the speed of rotation and is parallel to the generatrix of the cylindrical surface of the lower part of the vessel at a distance of its longitudinal axis from the lower generatrix of the cylindrical surface is greater than the radius r of the cylindrical surface.

2. Installation according to claim 1, characterized in that the height h1trough-shaped containers at the end wall is 0.65÷0,89 height h2capacity for the most endwall, and a bottom portion of the trough-shaped tank is installed at an angle α to the horizon of 2.5÷4,5°.

3. Installation according to claim 1, characterized in that the working body in the form mounted on the longitudinal shaft of the blades, each of which represents a single turn of the helix, radial forming which is output in the direction of movement of the dough in the vessel section to the longitudinal axis of the shaft angle not exceeding 0,5πwhile l the jaws are located at distances l 1and l2from the lower end wall constituting respectively (0,04÷0,12)L and (0,4÷0,7) L, and most remote from the lower end wall of the blade is located at a distance of l3from the highest end wall, comprising (0,3÷0,45)L, where L is the distance between the end walls of the container horizontally, m

4. Installation according to claim 1, characterized in that the working body as mounted on the longitudinal shaft drives, each of which is arranged with radial slots, not reaching to the center of the disc and forming the petals, bent, at least on the outer thirds of the radius of the disc with the formation of multiple spiral.

5. Installation according to any one of claims 1 to 4, characterized in that during preparation of the dough of rye and wheat flour to liquid yeast brew unit is supplied through the dispenser ripe for liquid fermentation brew.



 

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