For purposes of this invention the term, mixing, includes actions of kneading, blending, and/or shearing. The invention is a method, and an apparatus to perform the method, of continuously manufacturing a uniform density dough. Propeller mixers 38 and 40, driven by motors 37 and 39, respectively, maintain the uniformity of the mixtures in supply tanks 20 and 21. 3. For example, when the flour is cold or warm the admix water temperature is increased or decreased, respectively, to bring the overall mixture to between about 65 to 75°F. It has been found that a continuous mixer or processor which effectively mixes the dough over a relatively short residence or retention time achieves this objective. In this assemblage both mixing and conveying units are present in a ratio of approximately 3 to 1. Topping of the extruded dough with granular salt and baking of the dough then follow. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. The temperature at the exit or discharge point of the continuous operating assemblage is about 85° to 90° F. In the continuous process and system of the invention a first liquid, an aqueous mixture of yeast, malt, and salt, and a second liquid, a shortening are each slaved to an amount of flour fed to the assemblage by a K-tron feeder and control system. Treating of the extruded dough into a mild alkaline metal hydroxide solution, such as sodium hydroxide, occurs after the skinning process. Soybean oil shortening, having a density of about 54 pounds per cubic foot at 120° F., is supplied to the assemblage at the rate of about 0.52 pounds per minute. 99/348, 99/485, 99/483, 366/85, 366/84, 366/83, 366/69, 366/96, 366/97, 366/301, 366/144, 426/302. The rotation of the two agitator assemblies provides a continual variation in volume between the agitator elements or blades and the barrel in any given area of the entire unit. To this a dry feed of flour, from a dry feed source B, a first wet feed of shortening from wet feed source C1, and a second wet feed of the aqueous mixture from wet feed source C2 are continuously fed. AT, Date of ref document: The pretzel dough is then sprinkled with topping salt and baked using oven temperatures and baking times standard in the art. Sizes are usually similar; the main differences are the thickness of the dough, the content of fat and the degree of baking. Typical Swabian pretzels, for example, have very thin "arms" and a "fat belly" with a split, and a higher fat content. The thicker part makes it easier to slice them for the use of sandwiches. The vertically disposed chute 4 conducts the flour to an entrance into the assemblage 1 and is continually supplied by the K-tron feeder and control system 8. Disseminate and exploit the innovations in PRETZEL in order to prepare the market penetration of this new technology. Modern one line. While the present invention has been described with reference to particular embodiments, it will be understood that numerous modifications can be made by those skilled in the art without actually departing from the spirit and scope of the invention as defined in the appended claims. In the preferred embodiment this range of rotations per minute neither under mixes or over mixes the dough and maintains a dough residence time within the assemblage of between 1 to 3 minutes. Continuous mixing technology from Reading Bakery Systems provides commercial bakery customers with consistent dispersion of ingredients, simpler dough feed equipment, and tighter control over the entire mixing process, to produce a better quality finished product. Continuous pretzel dough manufacture (PAT - EP0165870) ' ' Blain William Alexander, ' ' Zabrodsky III John NABISCO BRANDS, Inc. Patent: Publ. F. A process and system are provided for the continuous production of a uniform density pretzel dough. Abstract. Mélange polyvalent pour les cookies, les snacks, les pâtes à frire, les glaçages et les matières pâteuses. Application: EP19850401190 on 1985-06-14. A 4 to 1M to C ratio results in overmixing and a stringy dough. 19881215, Kind code of ref document: The surface of the formed pretzel is then saturated with sodium hydroxide solution and thereafter cooled to a temperature below -15° F. for at least one hour. The extruded dough is laid on a conveyor and transported for 4 to 5 minutes to permit its outer surface to harden or form a "skin". A cursory reading of the aforementioned patents indicates that an enormous number of agitator blade or paddle variations to mix and to convey a dough are possible. 2 represents a preferred embodiment for the continuous production of uniform density pretzel dough, but as stated above, other doughs can also be made by the process and systems of the present invention. Upon exiting the assemblage the dough is transported to an extruder. The uniform density dough, produced by the continuous operating assemblage is transported to an extruder for shaping into a pretzel form. Stream-safe music for Livestreamers. 1. In the preferred embodiment a 1.7% sodium hydroxide solution is used for "tie" pretzels. The raw ingredients include flour, shortening, and an aqueous solution including malt and yeast. It has a typical production rate of about 18 to about 19 pounds per minute or about 1080 to about 1140 pounds per hour of the uniform density dough. Hopper or bin 9 is shaken or vibrated by bin activator 10 to provide an even and uniform supply of flour to conveyor belt 33. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages. Within the continuous operating assemblage are units which mix the dough, and separate units which convey the dough through the assemblage. The time lapse between the extrusion of the initial portion of the dough to the last portion of the dough in a particular batch causes differences in the aging of the dough. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. The preferred arrangement is three mixing units, followed by one conveying unit, followed by three mixing units, followed by one conveying unit. In other words, the amount of flour determines the amount of water premix and amount of shortening. DE, Date of ref document: The purpose of the cooling of the assemblage is to prevent the heat formed by its operation from significantly adding to the temperature of the dough being mixed. Acceptable arrangements of M to C units manufactured as identified and described above include MMMCMMC, MMCMMMC, and MMMCMMMC. Owner name: Insérer les bâtonnets de bretzel dans les brownies pour former des feux de camp, comme sur la photo. of Application without search report - European Patent Office. 57, no. Traductions en contexte de "Pretzel" en italien-français avec Reverso Context : Allora ti farò un "Pretzel yoni". With the mass flow meter setup, measurement of mass flow is detected for the K-tron controller. (a) at least one feed source for a variety of raw ingredients to make a dough; (b) a continuous operating assemblage having a plurality of mixing units and a plurality of conveying units, said mixing units and said conveying units being in a ratio of about 3 to 1, respectively, said assemblage being adapted to receive and mix said raw ingredients into a uniform density dough, said dough being discharged at a steady rate from said assemblage; (c) a means for extruding said discharged dough; (d) a means for curing an exterior layer of said discharged dough; (e) a means for treating said cured dough in an alkali metal hydroxide solution; and. Single continuous line drawing of stylized Germany pretzel logo label. traduction pretzels dans le dictionnaire Anglais - Français de Reverso, voir aussi 'pretense',presently',pretension',prettiness', conjugaison, expressions idiomatiques Name * Email * Website. It then becomes difficult to extrude into a pretzel shape. Privacy Policy The resultant dough is continuously discharged after intensive mixing in the continuous operating assemblage. traduction pretzel dans le dictionnaire Anglais - Français de Reverso, voir aussi 'prelate',preteen',pretend',pretext', conjugaison, expressions idiomatiques More specifically this invention relates to a process to continuously manufacture pretzel dough, and the apparatus to perform that process, in which the continuous pretzel manufacturing includes the automatic feeding of the raw ingredients into a continuous operating assemblage. Figure 2 is a detailed flow diagram illustrating a preferred set of components for the satisfactory continuous production of uniform density dough. Batch-type pretzel manufacturing is subject to inefficiencies which lead to inconsistent quality in the final product. With stick pretzels a 1.6 to 1.8% sodium hydroxide solution is often used. The dough can be characterized as having a stiff to very stiff consistency, but still plastic, mixable, and flowable. (glazed knot-shaped biscuit) bretzel nm nom masculin: s'utilise avec les articles "le", "l'" (devant une voyelle ou un h muet), "un". This patent teaches a batch-fed mixing apparatus which can be operated continuously or semi-continuously. 7. Mii de imagini noi la calitate înaltă sunt adăugate în fiecare zi. There are many variations on this basic procedure, some directed to pretzel products and others to related snack-type products. The differences and variations within a batch of dough are a result of a significant problem of gluten formation in batch operations. Reading Bakery Systems offer a variety of Exact Continuous Mixing Systems for the baked snack, pet treat, sweet goods, pizza, tortilla and bread and buns industries. In other words, alternative embodiments of continuous operating assemblages include those with (1) three mixing units, followed by one conveying unit, followed by two mixing units, followed by one conveying unit or (2) two mixing units, followed by one conveying unit, followed by three mixing units, followed by one conveying unit. For example, if a pretzel dough in a batch prepared process is permitted to sit prior to submersion in the sodium hydroxide bath, it develops a substantial gluten structure which results in a brittle pretzel. A residence time in the preferred embodiment of the assemblage of 1 to 3 minutes allows for proper mixing of the dough. The method and the apparatus to perform the method of this invention involve the feeding of various raw ingredients to make a dough into a continuous operating assemblage. In commercial operations it is desirable to mix a large quantity of dough. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. The shaped dough is then refrigerated for about 30 minutes at 32° F. and thereafter dipped into a caustic solution, such as sodium hydroxide, to obtain the desired color and finish. The dipped dough is then baked at about 550° F. for about 7 minutes, during which time maximum expansion of the dough is achieved. Section C. The intensive mixer or continuous operating assemblage 1 is shown. 1. Găsește imagini de stoc cu tema Drawing Continuous Line Traditional German Pretzel, în format HD, și alte milioane de fotografii, ilustrații și vectori de stoc royalty free din colecția Shutterstock. 19890105, Free format text: This prevents variations in the consistency and texture of the dough due to fluctuations in ambient temperatures. The agitator assembly 2 runs lengthwise along the horizontally-disposed assemblage 1 and having mixing units and conveying units assembled on a rotating shaft 2a, which is driven by motor 3. For the production of a uniform density dough, it is preferred to use a continuous operating assemblage having a substantially, horizontally-disposed mixing barrel with a pair of side-by-side communicating cylindrical chambers, one parallel with the other, with two agitator assemblies, one in each chamber rotating in the same direction. Hopper or bin 9 is shaken or vibrated by bin activator 10 to provide an even and uniform supply of flour to conveyor belt 33. Thereafter, a premixed aqueous solution of yeast, malt, and salt is continuously fed to said mixer in a following section, but still in the front end of the assemblage and admixed with the flour-shortening mixture. With pretzel dough the formulation would typically include, by weight or other convenient measurements, flour, shortening, water, yeast, malt, and salt. Vector illustration - Buy this stock vector and explore similar vectors at Adobe Stock This also causes inefficiencies in the amount of time, equipment, and man hours required to constantly have a batch of dough mixed and prepared for extrusion and finalization of the product. Examples of mass flow meters used in the preferred embodiment are those sold by the Micro Motion Company of Boulder, Colo. A globe valve 13 with a tee connection is provided in the event that the flow has to be checked by manual diversion. Mixers embodying the teachings of these patents are commercially available from Teledyne Readco, of York, Pa., under the trademark Readco. Continuous operating assemblages equivalent to this invention can have variations in the actual type and number of mixing or conveying units used. FIG. One prior art teaching, namely U.S. Pat. Automate and improve your process with continuous mixers from Reading Bakery Systems. FIG. No. In the preferred embodiment the dough is pretzel dough and can be extruded or "tied" into a pretzel shape. Related Topics. Utilisez un pinceau pâtissier pour badigeonner doucement un peu des œufs battus sur chaque bretzel. A process is provided for the continuous production of a uniform density pretzel dough. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. For example, when the flour is cold or warm the admix water temperature is increased or decreased, respectively, to bring the overall mixture to between about 65° to 75° F. This prevents variations in the consistency and texture of the dough due to fluctuations in ambient temperatures. Once the dough is produced it is shaped by extrusion and then immersed or soaked into the sodium hydroxide bath. www2.parl.gc.ca. The portion of the batch, which is extruded last, is aged and can well result in a brittle product due to substantial gluten development. Standard ranges for baking pretzels are between 430° to 530° F. for about 4 to 6 minutes. It is continuously supplied through line 5 to the mixer by means of positive displacement pump 15. A. GIAMBROCONO & C. S.R.L. As a result of producing each portion of the dough at a steady rate, inconsistencies from dough aging within a batch or between batches are eliminated. The uniform density dough is then discharged at a steady rate from the apparatus. Preferably, the aqueous mixture of yeast, malt, and salt is supplied from two supply tanks, which can operate simultaneously before either of them is shut down. The mass flow of the shortening is controlled by a mass flow meter 14. Nos. An apparatus for continuous production of pretzels comprising: (a) at least one feed source for a variety of raw... 2. A process is provided for the continuous production of a uniform density pretzel dough. 8. An extruder apparatus can include, as in the preferred embodiment, a means to form or "tie" the extruded dough into a pretzel shape. Continuous Pretzel | COUNTRY SWING DANCING. At the same time, the action of the agitators also creates an alternating compression and suction of the ingredients. After this, the pretzels are transported through a curing or "skinning" process to harden their exterior surface prior to dipping into an alkali metal hydroxide solution, such as sodium hydroxide. The shortening used in the preferred embodiment, illustrated in FIG. Put the pretzel … Housing 35 receives and confines the flour so that it may drop on conveyor belt 33, after passing through gate-controlled orifice 34, controlled by slide means 36. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. FIGS. This process and apparatus give the baker control of the pretzel dough manufacturing steps which in turn allows him to produce a pretzel dough of consistent quality at a reduced manufacturing time. The extruded dough is laid on a conveyor and transported for 4 to 5 minutes to permit its outer surface to harden or form a "skin". & Terms of Use. At this ratio there is incomplete mixing of the dough. Propeller mixers 38 and 40, driven by motors 37 and 39, respectively, maintain the uniformity of the mixtures in supply tanks 20 and 21. The uniform density dough 31 is discharged from the exit or discharge port 7 of the assemblage 1 and is then conveyed to the extruder. As a result of producing each portion of the dough at a steady rate, inconsistencies from dough aging within a batch or between batches are eliminated. 4. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Designated state(s): Acceptable arrangements of M to C units manufactured as identified and described above include MMMCMMC, MMGMMMC, and MMMCMMMC. Product changeover is as simple as exchanging one compression head and die for another one with a different shape. Our production systems can be fed using a batch mixer or a continuous mixer depending on your level of automation. FIG. 6. 1, the process and system of the present invention can be viewed as comprising a strategically located continuous operating assemblage in mixing zone A. The vertically disposed chute 4 conducts the flour to an entrance into the assemblage 1 and is continually supplied by the K-tron feeder and control system 8. In a similiar manner, globe valve 41 with a tee provides a manual diversion flow check to line 30 for the aqueous mixture flowing through line 27 and then through line 6 into the intensive mixer or assemblage 1. The flow rate of the flour can also be adjusted depending on the feed rate desired for the oven. Additionally, where tap water is used, its temperature fluctuates according to variations in the weather. An extruder apparatus can include, as in the preferred embodiment, a means to form or "tie" the extruded dough into a pretzel shape. This is because flour or other ingredients that are used shortly after being received at a plant have not had an opportunity to be warmed or cooled to room temperature. Within the continuous operating assemblage are mixing units and conveying units in ratio of approximately three to one, respectively. The process claimed to produce this pastry crust mix, involves temperature criteria and mixing variations not required in the production of pretzels. Section B, which contains the flour hopper, corresponds to the dry feed source in FIG. With pretzel dough the formulation would typically include, by weight or other convenient measurements, flour, shortening, water, yeast, malt, and salt. Integrate the innovative PEMEL stack into a high pressure PEMEL test facility and validate the overall performance and operational criteria. 3,976,791 a process is disclosed for producing a pretzel product which, upon cooking, remains soft for an extended period of time, typically greater than twelve hours. Essentially the same formulation that is used in batch operations can be used in the continuous operation. It was found, for example, that a 2 to 1M to C ratio was unacceptable. … The mass flow of the shortening is controlled by a mass flow meter 14. The shortening used in the preferred embodiment, illustrated in Figure 2, can be soybean oil shortening. A 4 to 1 M to C ratio results in overmixing and a stringy dough. An apparatus according to claim 6 wherein said continuous operating assemblage has a mass flow meter for controlling a flow rate of said dough to between about 18 to 19 pounds per minute. 57, No. When we try to get an answer from CIDA, it twists every which way like a pretzel to not allow the House to have information as to where taxpayers' money was or will be spent regarding environmental studies on this particular project. This step is known as a skinning process. Referring to Figure 2, section A corresponds to the mixing zone in Figure 1. 2. The rotation of the two agitator assemblies provides a continual variation in volume between the agitator elements or blades and the barrel in any given area of the entire unit. The extruded dough then undergoes a curing or "skinning" process, in which the outer layer of dough is hardened to prevent excessive sodium hydroxide penetration. 10. The raw ingredients and resultant dough pass through the continuous operating assemblage which has at least one mixing component and at least one conveying component. In commercial operations finishing of the product after the pretzel dough has been prepared by a batch operation includes taking a small piece of dough and then extruding and rolling it into a desired length. Housing 35 receives and confines the flour so that it may drop on conveyor belt 33, after passing through gate-controlled orifice 34, controlled by slide means 36. A typical formulation for use in the continuous production of pretzel dough is presented in Table I. Troy & Elise from Dirt Road Dancing demonstrate the Continuous Pretzel#dirtroaddancing #buffaloclub #boise #idahome #boisesbestcountryswing #pretzel A process and system are provided for the continuous production of a uniform density pretzel dough. The assemblage in the preferred embodiment is water cooled. In a similiar manner, globe valve 41 with a tee provides a manual diversion flow check to line 30 for the aqueous mixture flowing through line 27 and then through line 6 into the intensive mixer or assemblage 1. 1 is a diagrammatic showing of the invention and inter-relation of the main components thereof. In commercial operations finishing of the product after the pretzel dough has been prepared by a batch operation includes taking a small piece of dough and then extruding and rolling it into a desired length. Trouvez des images de stock de Un dessin continu de bretzel pour en HD et des millions d’autres photos, illustrations et images vectorielles de stock libres de droits dans la collection Shutterstock. It has been found that a specific ratio and arrangement of mixing and conveying units disposed along the shaft or shafts of the assemblage is preferred in order to continuously produce uniform density dough. The temperature of the raw ingredients upon entry into the assemblage varies depending upon the season of the year. Post Views: 196. Continuous pretzel dough manufacture (PAT - US4691625) BLAIN WILLIAM A, ZABRODSKY III JOHN. A mass flow meter is used to measure flow of the ingredients. The yeast, malt, and salt mixture can be first added to the tanks 20 and 21 before or after the water is supplied, or it can be added simultaneously with the water. The inefficiencies arise when a batch or quantity of raw ingredients are mixed into a dough. Also included as an objective of this invention is the continuous production of a uniform density dough with an effective "kneading" action. The mixing component and conveying component each have multiple mixing units and conveying units. When aging differences from large batch operations for making pretzels are eliminated by producing numerous smaller batches of pretzel dough, variances between batches can exist. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. Standard ranges for baking pretzels are between 430 to 530°F for about 4 to 6 minutes. The pretzel is then ready for packaging. Headlines; Trending; Country Dance NEW BRASS EXPRESS AT P.B.C.A. In the preferred embodiment a 1.7% sodium hydroxide solution is used for "tie" pretzels. The cured dough is then treated with an alkali metal hydroxide solution by a means for treating 47 said dough with an alkali solution. At the same time, the action of the agitators also creates an alternating compression and suction of the ingredients. The flow of the aqueous mixture is controlled by mass flow meter 29. Required fields are marked * Comment. It has been found that a specific ratio and arrangement of mixing and conveying units disposed along the shaft or shafts of the assemblage is preferred in order to continuously produce uniform density dough. This dough is then extruded into a pretzel shape and further processed. Set-up and undertake continuous procedures to evaluate the development process through all phases against PRETZEL specifications. The continuous process and system of the present invention is not dependent on any particular or special formulation of raw ingredients. Hours of Twitch, YouTube and Facebook safe music, don't get DMCAed. A process is provided for the continuous production of a uniform density pretzel dough. An example of the arrangement of mixing and conveying units along their shafts would be MMMCMMMC, where "M" is the abbreviation for the mixing element, and "O" is the abbreviation for the conveying element. A residence time in the preferred embodiment of the assemblage of 1 to 3 minutes allows for proper mixing of the dough. This produces a continuous uniform density dough at the rate of about 18.5 pounds per minute at 87°F with a relatively short retention time in the mixer of about 1 minute. This invention allows for the efficient production of pretzel dough in an efficient process not requiring the continuous production of numerous small batches of dough. An apparatus according to claim 6 wherein there is a liquid shortening feed source, an aqueous mixture feed source, and a dry flour feed source. The process involves preparing a dough comprising by weight, 51 parts water, 100 parts flour, and sufficient yeast to cause the dough to rise. Section B, which contains the flour hopper, corresponds to the dry feed source in Figure 1. Soft pretzel lines Hard biscuit lines Components. A method according to claim 1 wherein said continuous operating assemblage has three mixing units, … Once the dough is produced it is shaped by extrusion and then immersed or soaked into the sodium hydroxide bath. Des milliers de nouvelles images de grande qualité ajoutées chaque jour. In the case illustrated specifically in FIG. Figure 2 represents a preferred embodiment for the continuous production of uniform density pretzel dough, but as stated above, other doughs can also be made by the process and systems of the present invention. Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems puts more than 120 years of commercial baking experience to … Salt is then dropped on the pretzel and it is passed through an oven. Bakers Digest, vol. The continuous process and system of the present invention is not dependent on any particular or special formulation of raw ingredients. No. Water is supplied to the supply tanks 20 and 21 after being split into two streams 18 and 19 by valve 17. The dough is passed through a specially prepared hot caustic solution which gives it a golden brown color and shiny finish. With stick pretzels a 1.6 to 1.8% sodium hydroxide solution is often used. All rights reserved. The art of the production of food-grade dough is replete with different types and classifications of inventions dealing with dough production including simple techniques to relatively sophisticated procedures. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer.
Sedgwick Expertise, Tiphaine Schirier Wikipédia, Téléphone Arabe : Règle Du Jeu, Qu'est Ce Que Le Cancer Du Poumon, Yellow Claw Instagram, Trait De Caractère Définition, Brussels Tour 2021, Foulard Shanna Amazon, Boursorama Atari Token, Amanite Tue-mouches,
Commentaires récents