Fermentable flour water mixture treatment

Abstract

Abstract THE METHOD OF TREATING A FERMENTABLE FLOUR WATER MIXTURE SUCH AS A SPONGE, A STRAIGHT DOUGH, OR A BREW CONTAINING FLOUR, USED IN THE MANUFACTURE OF BAKERY PRODUCTS, BY FERMENTING THE MIXTURE AT A HIGHER THAN ATMOSPHERIC PRESSURE. IN THE CASE OF A SPONGE OR STRAIGHT DOUGH, THE INGREDIENTS ARE MIXED TO BLEND THEM WHILE SUBJECTED TO A CONTINUOUSLY INCREASING PRESSURE, BY PASSING THE MIXTURE THROUGH A TUBULAR CHAMBER FROM AN INLET AT ONE END TO AN ADJUSTABLE SIZE OUTLET AT THE OTHER END, THE CHAMBER DECREASING IN CROSS SECTION TOWARD THE OUTLET END. POSITIVE FEED IS BY A FEED SCREW WHICH MIXES BY INTERACTION WITH LONGITUDINAL RIBS ON THE INNER FACE OF THE CHAMBER. AFTER THE MIXTURE HAS BEEN BLENDED IT IS FERMENTED UNDER HIGHER THAN ATMOSPHERIC PRESSURE FOR FROM THIRTY MINUTES TO TWO HOURS BY FEEDING THE MIXTURE INTO ONE END OF AN ELONGATED CLOSED VESSEL, THAT CONFINES THE MIXTURE UNDER PRESSURE WHILE A FEED SCREW ADVANCES IT TOWARD A DISCHARGE OUTLET, AT THE OTHER END, THE PRESSURE BEING PRODUCED BY EXPANSION OF THE MIXTURE DURING FERMENTATION. THE MIXTURE, IF A SPONGE, MAY PRODUCE TWO DIFFERENT BAKERY PRODUCTS THAT REQUIRE DIFFERENT INGREDIENT CONTENTS, BY ACCUMULATING IT IN AN OPEN VESSEL, ADING SUFFICIENT WATER THERETO TO PRODUCE A PUMPABLE SLURRY AND SELECTIVELY PUMPING THE SLURRY TO EITHER OF A PAIR OF DOUGH MIXERS, WHERE THE ADDITIONAL AMOUNT OF FLOUR AND OTHER INGREDIENTS REQUIRED TO PRODUCE THE KIND OF DOUGH DESIRED ARE ADDED.

Inventors

• 👤 George P Sternberg

Bibliographic Details