CA2114645A1 - Process and device for producing leaven - Google Patents
Process and device for producing leavenInfo
- Publication number
- CA2114645A1 CA2114645A1 CA 2114645 CA2114645A CA2114645A1 CA 2114645 A1 CA2114645 A1 CA 2114645A1 CA 2114645 CA2114645 CA 2114645 CA 2114645 A CA2114645 A CA 2114645A CA 2114645 A1 CA2114645 A1 CA 2114645A1
- Authority
- CA
- Canada
- Prior art keywords
- leaven
- fermenter
- chain
- time
- storage container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/006—Methods
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
57) Abstract A process for producing leaven and a de-vice especially suited to carrying out this process are to be improved in a way which ensures that a supply of leaven is constantly available in a quan-tity which can be predetermined and matched with the baking requirements, with only a modest technical outlay. This is accomplished according to the invention by placing the leaven preparation in an initial fermenter (2-4) in the fermenting chain and transferring it to the subsequent fer-menter when a specific cycle time (t1-t4), which is the same for all the fermenters, has elapsed. Once the dough has passed through all the fermenters in the chain, it is transferred to a storage container (5); the sum of the cycle times (t1-t4) equals the total time of passage (tR) of the leaven.
Description
2 ~
Ar~
FILE, IPti~ THiS ~P~EtE~) TRANSLATION
21~21-259 The present inventlon relates to a process and a devlce for produclng leaven, in which the leaven preparation is moved through a serles of fermenters ln a chain, and into a storage container, the time of passage through the serles of fermenters e~ualling the rlpenlng time of tile leaven.
Since ancient tlmes, in order to make the leaven that ls requlred to bake bread, flour and water and a small quantlty of prepared leaven are mlxed together to form a leaven preparatlon.
This leaven preparation begins to ferment and after a speclfic ripening tlme develops into leaven that can be baked. When this is done, the quality of the l~aven that i5 produced and the yield o~ this can be controlled by the ripening temperature, the rlpening tlme, ancl by the tlme at which the leaven preparation ls ;
added. Thus, for example, a long ~ipening tlme results ln a partlcularly high quallty leaven.
Durlng industrial production of bread that is baked from leaven~ a long ripenlny time for the leaven can be problematic because it is only by using a great deal of expensive equipment that it is possible to enfiure that there is always sufficient leaven ~or baking available.
A further problem is the fact that leaven that is ready for use can only be stored for a limite~ time.
There are many possibilities for reducing the ripening time of the leaven, for lncreasing the yield of leaven, or for producing a leaven that can be stored for a longer time. Thus, for example, increasing the temperature of the leaven leads ~o a reduction of the ripening time. However, at the same time, "
P
lncreaslng the leaven temperature also lncreases the risk that the volatile acid fraction of the leaven that is produced by the bacteria increases markedl~l ln proportlon to the base acid of the leaven. Because of the fact that this volatile acid fraction is 105t during the baking process, the taste of the bread that is balced from leaven produced ln a short tlme is degraded. Compared to a bread produced from a leaven that has been left undisturbed at a constant temperature of 25-35C fo~ a ripenlng elme that has not been shortened, it has a taste tha~ is less aromatic.
DE 24 23 157 describes a process for produclng leaven, in which the leaven starter [Sauerteigansat~] is passed along a number of fermenters that are connec~ed in a chain, wh~n the passage time through the fermenter chain equals the ripening time of the leaven. When this is done, ~he leaven is prepared [angesetzt] throuyh several stages, additional additives belng incorporated in each stage. GB-A-934255 describes the use of a fermentation starter in a number of tanks that equals the fermentation time plus the filling time fermented fermentation ~tarter can be pumped into a fermentation chamber at a station 20 time lTaktzeit] t.hat equals the filling tlme. Still more additive~ are added in the fermentatiorl chamher, and the finlshed leaven iB made.
A further possibility for reducing the ripening time o~
the leaven is to enhance the growth rate of bacteria by the addition of micro-organlsms (DE-AS 12 41 382). In this way, leaven can be produced continuously at an increase throughput rate. In order to prevent similar negative effect that is similar ,.. , . . . . , . .. ~ . ~ . . . .. .. .
-to that seen when the temperature i.s increased, a considerable outlay with respect to monitoring technology is required for this process.
DE-S 1018363 describes a process of this kind that is used to produce leaven, ln which a plurallty of fermenters are connected in stages and in which the leaven is advanced to the outlet of a parkicular fermenter by the pressure that results during fermentation. Because of the activation of the fermentation process, which is dependent on environmental conditions (temperature, humidity), there may be variations in both throughput and quallty, whlch are caused by the tlme o~ year, when ~his process ls used.
Furthermore, only large quantities of leaven can be produced economically using the known processes and devices. This disadvantage is particularly plain during continuous operation of baking systems, ~hen they are operated during the night as well, for each tlme the leaven has been produced, a large quantity of leaven has to be baked withln the relatlvely short storage life of the leaven. Matching the prepared quantities of leaven to the actual quantities of leaven required for baking, and the provision of such leaven ls particularly difflcult because of this.
It ls the task of the present invention to describe an economical process for producing leaven by whlch a predetermined quantity of leaven that is matched to the baklng ou~put oi the baklng systems without any of the effects caused by changing envlronmental conditions can be made avallable. Furthermore, a simple and easy to operate system for producing leaven, in 2~1~fi~ i 21q21-259 particular one that is sultable for carrying out this process, and that is of sufficient quality for baking can be removed a~ any time in sufficient quantities, is also described.
According to the present lnventlon, thls problem has been solve~, wlth respect to the process, in that the leaven preparatlon that is mlxed into the first fermenter and contalns all the requlred addltives is passed, after the explry of pre-set station times that are the same for all the fermenters within the fermenter chain, into the next fermenter in the fermenter chain, and after passing through the fermenter chaln ls moved into a storaye contalner.
Uslng this process, it is possible to produce natul-al leaven without t~e addltion of chemlcal or biologlcal agents almost continuously, ln pre-determined quan~itles, and at the same time maintaln the ripenlng tlme that is ln each instance requlred to ensure that the leaven ls of a high quality.
After fllllng, the leaven preparation, whlch contalns all the required additives, remains for a speclfic statlon time in the flrst fermenter. After thls first fermentation time, the leaven 1~ placed in the followlng, second, fermenter ln the fermenter chaln, where it remalns for the same station time, untll lt ls transferred lnto a third lermenter ln the chaln. In this way, the leaven is moved alon~ the fermenter chain ln a cycle, and once the ripenlng time for the leaven is over, it is moved from the last fermenter in the chaln into the storage container. This produces leaven that is more amenable to storage, the quality of which can be ~reatly improved by matching the station times for ~ 2 ~
which lt stays ln the indlviclual contalners to blologically optimal conditions.
As soon as the leaven has been moved from the flrst fermenter into the second, the flrst fermenter can be refilled with new leaven preparatlon, which then passes through the fermenter chain in the fiame way, 50 that a fresh portion of leaven arrlves ln the storage container at intervals of one cycle time.
The cycle tlme, i.e., the tlme for which the leaven remains ln a fermenter, is determined by ~aking into account the time requlred for advancing the leaven from the duratlon of the total ripening time of the leaven divlded by the number of fermenters ln the fermenter chain. In this way, the time that ls required for passing through the fermen~er chain ls equal to the total ripening time of the leaven.
The process can be made simpler to carry out in that the -maximum dwell time of the leaven in the storaye contalner is equal to the cycle time. This ensures that the ~torage contalner is empty when the next preparation portion of leaven is delivered to it. If the storage contalner is of appropriate dimensions, the dwell I
4a 2 ~
time of the finishsd leaven can also be a multiple of the ripening time.
Production of the leaven can be furthar simplified if the starter for the leaven, which is mixed into the first fermenter, contains return mass at the storage container.
The baking characteristics of the leaven can be further improved if the leaven is cooled after the first cycle time, in particular as the second half of the second cycle time begins. In this way, bacterial growth within the leaven is restricted so that the leaven retains its ability to rise and additional agents such as yeast, which make the dough rise, can be dispensed with when the bread is baked.
The device used to perform this task incorporates a delivery system by which the leaven can be moved positively along the fermenter chain, and a time control system that, at pre-set timing intervals, generates a control signal to move the leaven to the next fermenter in the chain or into the storage container~
Operation of such a system that is used to produce leaven is particul~rly simple since there is only a filling point for introducing the leaven preparation and one removal point, namely the storage container, for the removal of the leaven.
Access to the fermenters that are arranged hetween th~ first fermenter in t~e fermenter chain and the storage container is not necessary since the leaven is advanced along this chain by means of a conveyor system. In addition, the cycle times are controlled by an automatic time control system so that only a little time~and few personnel are required to monitor the device.
2, 1 1 4 6 L~ ~ ) There is no need ~or a separa-te mixing device to mix in and homogenize the leaven start~r, in that ~he first ~armenter in the fermenter chain is a mixer. 1~his permits a further reduction in cost for producing the leaven.
It is possible to avoid the use of chemical preservatives by mixing scraps of previously baked bread in the leaven starter.
If a portion of left-over bread is to be mixed into the leaven :-starter in order to improve the keeping qualities of the leaven, then it is particularly useful if a grinder to break up the left-over bread be incorporated into the first fermenter.
A leaven with particularly good baking characteristics can be produced in the device if at least one o~ the fermenters that follow the first fermenter in the fermenter chain incorporates a controllable cooling device.
Further simplification and reduction of outlay can be achieved i~
the device incorporates a central delivery system, in particular a central pump, and the fermenters can be connected to the central deilivery system through valves. Maintenance and operation o~ the device can be further simpli~ied in this way. :~
The present inventlon will be described in greater detail below on the basis o~ an embodiment shown in the drawings appended hereto. These drawings show the following:
igure 1: a device for producing lPaven by the process according to the present invention;
Figure 2: a flow dia~ram that illustrates the progress of a portion of leaven through the device shown in figure 1.
21~21-25~
The device for producing leaven incorporates a mixer 1, fermenters 2 to 4, a storage container 5, a first d21ivery pump 6 that is connected through supply lines 6a, 6b between the first mixer 1 and the second fermenter 2, a second delivery pump 7 that is connected between the second and the third fermenters 2, 3 through the supply lines 7a, 7b, a third deliv~ry pump 8, which is connected between the third and fourth fermenters 3, 4 by the supply lines 8a, 8b, and a fourth delivery pump 9 that connects the last fermenter 4 and the storage container 5 to each other through the supply lines 9a, 9b.
Within ~he first mixer 1, in addition to a stirrer la, there is a disintegrator lb that is used to break up the left-over bread.
The fermenters 2 to 4 and the storage container 5 have, on their outside surfaces, encircling cooling assemblies 2a to 5a, that are connected through control lines 11 to a central line control system 10. (encircling) The delivery pumps are electrically powered and connected by the control lines lOa to lOd to the central time control system 10.
When producing leaven with a ripening time tR of 16 hours, flour, water, and lePt-over bread as a preservative, and a small quantity of previously prepared leaven are added to the mixer 1 mixed for a short time to form a leaven starter. The mixer is then stopped and the leaven remains within the mixer 1 for a first cycle time tl. The beginning of the first cycle time is picked up by the time control system 10, which after the passage of the first cycle time tl, sends a control signal to the delivery pump 6 through the line lOa. The first delivery pump 6 thereupon delivers the leaven from the mixer 1 into the first fermenter 2 along the supply lines la, 6b.
As soon as all of thP leaven has been moved from the mixer 1 into the fermenter 2, a second cycle time t2 begins~ Once this second cycle time t2 has expired, the time control system 10 sends a control signal along the line 10b to the second delivery pump 7 and this then moves the leaven from the first ferment~r 2 into the second fermenter 3.
Then, a third cycle time t~ begins as in the preceding step of the process, when all of the leaven is moved from the first fermenter 2 into the second ~ermenter 3.
After the expiry of the third cycle time t3, the delivery process `
is repeated and the leaven is moved by the delivery pump 8 from the second fermenter 3 into the third fermenter 4 t where the leaven remains ~or a further cycle time t4.
After this cycle time t4 has expired, the time control system 10 sends the last control slgnal for this sequence along the control line 10d to the last delivery pump 9, whereupon the leaven is moved ~rom the la~t ~ermentar 4 into the storags contalner 5.
The leaven can now be removed from the storage container 5 fvr the duration o~ the cycle time tA in order to be baked.
The storage time within the storage container 5 can be a multiple, e.g. three times, the total fermentation time, so that a leaven with better keeping qualities re~ults, the production conditions for which are optimally matched to the biological requirements (e.g., to the so-called 9'1ag phase," during which the multiplication of bacteria begins~ by the time that the leaven remains in the individual fermenters (2-4), so that the ~ -desixed quality if ob~ained. The finished leaven losated in the storage container cannot only be used for baking but it can also -W0 92/21244 PC~/EP92/01205 be used as a starter for the subsequent process of producing new leaven, so that a feedback is made possibla.
As soon as the leaven has been moved out of mixer 1 into the ~irst fermenter 2, the mixer 1 can once again be filled with the ingredients for a new batch of leaven, which then passes through the fermenter chain in the same way.
The cycle times tl-t4, and tA for the mixer, the fermenter, and the storage container, which are o* equal length, are calculated as follows~
Ripenlnq ti~e ~or the leaven tR = 16 - 4 No. of mixers ~ number of fermenters (1+3) As an example, if the ripening time for the leaven is 16 hours, when one mixer and three fermenters 2-4 are used, the cy~le time amounts to 4 hours.
IP bacterial growth withill the leaven is to be restricted, a~ter the ~irst hal~ o~ the second cycle time t2 has expired, the time control system sends a control sign~l through the control lines 11 to switch on the ~irst cooling aggregate 2ac Then, the other cooling aggregates 3a-5a are switched on by the time control system 10 so that the leaven is cooled until the end of khe ~ermenter chain. When this is done, the temperature development in the fermenter~ and in the storage container are picked up by a temperature mon~toring system (not shown herein) that controls the cooling output of the cooling aggregate.
Each o~ the fermenters 2-4 incorporate a stlrrer (not shown herein) which serves on the one hand to even out tempera~uree ~homogenization) and, on the other, to expel gas bubbles.
Ar~
FILE, IPti~ THiS ~P~EtE~) TRANSLATION
21~21-259 The present inventlon relates to a process and a devlce for produclng leaven, in which the leaven preparation is moved through a serles of fermenters ln a chain, and into a storage container, the time of passage through the serles of fermenters e~ualling the rlpenlng time of tile leaven.
Since ancient tlmes, in order to make the leaven that ls requlred to bake bread, flour and water and a small quantlty of prepared leaven are mlxed together to form a leaven preparatlon.
This leaven preparation begins to ferment and after a speclfic ripening tlme develops into leaven that can be baked. When this is done, the quality of the l~aven that i5 produced and the yield o~ this can be controlled by the ripening temperature, the rlpening tlme, ancl by the tlme at which the leaven preparation ls ;
added. Thus, for example, a long ~ipening tlme results ln a partlcularly high quallty leaven.
Durlng industrial production of bread that is baked from leaven~ a long ripenlny time for the leaven can be problematic because it is only by using a great deal of expensive equipment that it is possible to enfiure that there is always sufficient leaven ~or baking available.
A further problem is the fact that leaven that is ready for use can only be stored for a limite~ time.
There are many possibilities for reducing the ripening time of the leaven, for lncreasing the yield of leaven, or for producing a leaven that can be stored for a longer time. Thus, for example, increasing the temperature of the leaven leads ~o a reduction of the ripening time. However, at the same time, "
P
lncreaslng the leaven temperature also lncreases the risk that the volatile acid fraction of the leaven that is produced by the bacteria increases markedl~l ln proportlon to the base acid of the leaven. Because of the fact that this volatile acid fraction is 105t during the baking process, the taste of the bread that is balced from leaven produced ln a short tlme is degraded. Compared to a bread produced from a leaven that has been left undisturbed at a constant temperature of 25-35C fo~ a ripenlng elme that has not been shortened, it has a taste tha~ is less aromatic.
DE 24 23 157 describes a process for produclng leaven, in which the leaven starter [Sauerteigansat~] is passed along a number of fermenters that are connec~ed in a chain, wh~n the passage time through the fermenter chain equals the ripening time of the leaven. When this is done, ~he leaven is prepared [angesetzt] throuyh several stages, additional additives belng incorporated in each stage. GB-A-934255 describes the use of a fermentation starter in a number of tanks that equals the fermentation time plus the filling time fermented fermentation ~tarter can be pumped into a fermentation chamber at a station 20 time lTaktzeit] t.hat equals the filling tlme. Still more additive~ are added in the fermentatiorl chamher, and the finlshed leaven iB made.
A further possibility for reducing the ripening time o~
the leaven is to enhance the growth rate of bacteria by the addition of micro-organlsms (DE-AS 12 41 382). In this way, leaven can be produced continuously at an increase throughput rate. In order to prevent similar negative effect that is similar ,.. , . . . . , . .. ~ . ~ . . . .. .. .
-to that seen when the temperature i.s increased, a considerable outlay with respect to monitoring technology is required for this process.
DE-S 1018363 describes a process of this kind that is used to produce leaven, ln which a plurallty of fermenters are connected in stages and in which the leaven is advanced to the outlet of a parkicular fermenter by the pressure that results during fermentation. Because of the activation of the fermentation process, which is dependent on environmental conditions (temperature, humidity), there may be variations in both throughput and quallty, whlch are caused by the tlme o~ year, when ~his process ls used.
Furthermore, only large quantities of leaven can be produced economically using the known processes and devices. This disadvantage is particularly plain during continuous operation of baking systems, ~hen they are operated during the night as well, for each tlme the leaven has been produced, a large quantity of leaven has to be baked withln the relatlvely short storage life of the leaven. Matching the prepared quantities of leaven to the actual quantities of leaven required for baking, and the provision of such leaven ls particularly difflcult because of this.
It ls the task of the present invention to describe an economical process for producing leaven by whlch a predetermined quantity of leaven that is matched to the baklng ou~put oi the baklng systems without any of the effects caused by changing envlronmental conditions can be made avallable. Furthermore, a simple and easy to operate system for producing leaven, in 2~1~fi~ i 21q21-259 particular one that is sultable for carrying out this process, and that is of sufficient quality for baking can be removed a~ any time in sufficient quantities, is also described.
According to the present lnventlon, thls problem has been solve~, wlth respect to the process, in that the leaven preparatlon that is mlxed into the first fermenter and contalns all the requlred addltives is passed, after the explry of pre-set station times that are the same for all the fermenters within the fermenter chain, into the next fermenter in the fermenter chain, and after passing through the fermenter chaln ls moved into a storaye contalner.
Uslng this process, it is possible to produce natul-al leaven without t~e addltion of chemlcal or biologlcal agents almost continuously, ln pre-determined quan~itles, and at the same time maintaln the ripenlng tlme that is ln each instance requlred to ensure that the leaven ls of a high quality.
After fllllng, the leaven preparation, whlch contalns all the required additives, remains for a speclfic statlon time in the flrst fermenter. After thls first fermentation time, the leaven 1~ placed in the followlng, second, fermenter ln the fermenter chaln, where it remalns for the same station time, untll lt ls transferred lnto a third lermenter ln the chaln. In this way, the leaven is moved alon~ the fermenter chain ln a cycle, and once the ripenlng time for the leaven is over, it is moved from the last fermenter in the chaln into the storage container. This produces leaven that is more amenable to storage, the quality of which can be ~reatly improved by matching the station times for ~ 2 ~
which lt stays ln the indlviclual contalners to blologically optimal conditions.
As soon as the leaven has been moved from the flrst fermenter into the second, the flrst fermenter can be refilled with new leaven preparatlon, which then passes through the fermenter chain in the fiame way, 50 that a fresh portion of leaven arrlves ln the storage container at intervals of one cycle time.
The cycle tlme, i.e., the tlme for which the leaven remains ln a fermenter, is determined by ~aking into account the time requlred for advancing the leaven from the duratlon of the total ripening time of the leaven divlded by the number of fermenters ln the fermenter chain. In this way, the time that ls required for passing through the fermen~er chain ls equal to the total ripening time of the leaven.
The process can be made simpler to carry out in that the -maximum dwell time of the leaven in the storaye contalner is equal to the cycle time. This ensures that the ~torage contalner is empty when the next preparation portion of leaven is delivered to it. If the storage contalner is of appropriate dimensions, the dwell I
4a 2 ~
time of the finishsd leaven can also be a multiple of the ripening time.
Production of the leaven can be furthar simplified if the starter for the leaven, which is mixed into the first fermenter, contains return mass at the storage container.
The baking characteristics of the leaven can be further improved if the leaven is cooled after the first cycle time, in particular as the second half of the second cycle time begins. In this way, bacterial growth within the leaven is restricted so that the leaven retains its ability to rise and additional agents such as yeast, which make the dough rise, can be dispensed with when the bread is baked.
The device used to perform this task incorporates a delivery system by which the leaven can be moved positively along the fermenter chain, and a time control system that, at pre-set timing intervals, generates a control signal to move the leaven to the next fermenter in the chain or into the storage container~
Operation of such a system that is used to produce leaven is particul~rly simple since there is only a filling point for introducing the leaven preparation and one removal point, namely the storage container, for the removal of the leaven.
Access to the fermenters that are arranged hetween th~ first fermenter in t~e fermenter chain and the storage container is not necessary since the leaven is advanced along this chain by means of a conveyor system. In addition, the cycle times are controlled by an automatic time control system so that only a little time~and few personnel are required to monitor the device.
2, 1 1 4 6 L~ ~ ) There is no need ~or a separa-te mixing device to mix in and homogenize the leaven start~r, in that ~he first ~armenter in the fermenter chain is a mixer. 1~his permits a further reduction in cost for producing the leaven.
It is possible to avoid the use of chemical preservatives by mixing scraps of previously baked bread in the leaven starter.
If a portion of left-over bread is to be mixed into the leaven :-starter in order to improve the keeping qualities of the leaven, then it is particularly useful if a grinder to break up the left-over bread be incorporated into the first fermenter.
A leaven with particularly good baking characteristics can be produced in the device if at least one o~ the fermenters that follow the first fermenter in the fermenter chain incorporates a controllable cooling device.
Further simplification and reduction of outlay can be achieved i~
the device incorporates a central delivery system, in particular a central pump, and the fermenters can be connected to the central deilivery system through valves. Maintenance and operation o~ the device can be further simpli~ied in this way. :~
The present inventlon will be described in greater detail below on the basis o~ an embodiment shown in the drawings appended hereto. These drawings show the following:
igure 1: a device for producing lPaven by the process according to the present invention;
Figure 2: a flow dia~ram that illustrates the progress of a portion of leaven through the device shown in figure 1.
21~21-25~
The device for producing leaven incorporates a mixer 1, fermenters 2 to 4, a storage container 5, a first d21ivery pump 6 that is connected through supply lines 6a, 6b between the first mixer 1 and the second fermenter 2, a second delivery pump 7 that is connected between the second and the third fermenters 2, 3 through the supply lines 7a, 7b, a third deliv~ry pump 8, which is connected between the third and fourth fermenters 3, 4 by the supply lines 8a, 8b, and a fourth delivery pump 9 that connects the last fermenter 4 and the storage container 5 to each other through the supply lines 9a, 9b.
Within ~he first mixer 1, in addition to a stirrer la, there is a disintegrator lb that is used to break up the left-over bread.
The fermenters 2 to 4 and the storage container 5 have, on their outside surfaces, encircling cooling assemblies 2a to 5a, that are connected through control lines 11 to a central line control system 10. (encircling) The delivery pumps are electrically powered and connected by the control lines lOa to lOd to the central time control system 10.
When producing leaven with a ripening time tR of 16 hours, flour, water, and lePt-over bread as a preservative, and a small quantity of previously prepared leaven are added to the mixer 1 mixed for a short time to form a leaven starter. The mixer is then stopped and the leaven remains within the mixer 1 for a first cycle time tl. The beginning of the first cycle time is picked up by the time control system 10, which after the passage of the first cycle time tl, sends a control signal to the delivery pump 6 through the line lOa. The first delivery pump 6 thereupon delivers the leaven from the mixer 1 into the first fermenter 2 along the supply lines la, 6b.
As soon as all of thP leaven has been moved from the mixer 1 into the fermenter 2, a second cycle time t2 begins~ Once this second cycle time t2 has expired, the time control system 10 sends a control signal along the line 10b to the second delivery pump 7 and this then moves the leaven from the first ferment~r 2 into the second fermenter 3.
Then, a third cycle time t~ begins as in the preceding step of the process, when all of the leaven is moved from the first fermenter 2 into the second ~ermenter 3.
After the expiry of the third cycle time t3, the delivery process `
is repeated and the leaven is moved by the delivery pump 8 from the second fermenter 3 into the third fermenter 4 t where the leaven remains ~or a further cycle time t4.
After this cycle time t4 has expired, the time control system 10 sends the last control slgnal for this sequence along the control line 10d to the last delivery pump 9, whereupon the leaven is moved ~rom the la~t ~ermentar 4 into the storags contalner 5.
The leaven can now be removed from the storage container 5 fvr the duration o~ the cycle time tA in order to be baked.
The storage time within the storage container 5 can be a multiple, e.g. three times, the total fermentation time, so that a leaven with better keeping qualities re~ults, the production conditions for which are optimally matched to the biological requirements (e.g., to the so-called 9'1ag phase," during which the multiplication of bacteria begins~ by the time that the leaven remains in the individual fermenters (2-4), so that the ~ -desixed quality if ob~ained. The finished leaven losated in the storage container cannot only be used for baking but it can also -W0 92/21244 PC~/EP92/01205 be used as a starter for the subsequent process of producing new leaven, so that a feedback is made possibla.
As soon as the leaven has been moved out of mixer 1 into the ~irst fermenter 2, the mixer 1 can once again be filled with the ingredients for a new batch of leaven, which then passes through the fermenter chain in the same way.
The cycle times tl-t4, and tA for the mixer, the fermenter, and the storage container, which are o* equal length, are calculated as follows~
Ripenlnq ti~e ~or the leaven tR = 16 - 4 No. of mixers ~ number of fermenters (1+3) As an example, if the ripening time for the leaven is 16 hours, when one mixer and three fermenters 2-4 are used, the cy~le time amounts to 4 hours.
IP bacterial growth withill the leaven is to be restricted, a~ter the ~irst hal~ o~ the second cycle time t2 has expired, the time control system sends a control sign~l through the control lines 11 to switch on the ~irst cooling aggregate 2ac Then, the other cooling aggregates 3a-5a are switched on by the time control system 10 so that the leaven is cooled until the end of khe ~ermenter chain. When this is done, the temperature development in the fermenter~ and in the storage container are picked up by a temperature mon~toring system (not shown herein) that controls the cooling output of the cooling aggregate.
Each o~ the fermenters 2-4 incorporate a stlrrer (not shown herein) which serves on the one hand to even out tempera~uree ~homogenization) and, on the other, to expel gas bubbles.
Claims (10)
1. A procedure for producing leaven in which the leaven preparation is moved along a series of fermenters that are connected in a chain and into a storage container, when the passage time through the fermenter chain equals the ripening time of the leaven, characterized in that the leaven preparation that is mixed into the first fermenter (1) and which contains all the required additives is moved into the next fermenter (2-4) in the fermenter chain after the expiry of a pre-set station time (t1-t4) that is equal for all the fermenters (2-4), and after passing through the fermenter chain is moved positively into a storage container (5); and in that the leaven that can be backed is obtained at the end of the closed fermenter chain.
2. A procedure according to claim 1, characterized in that the dwell time (tA) that the leaven remains in the storage container is at least equal to the station (t1-t4).
3. A procedure as defined in claim 1, characterized in that the storage time for the leaven in the storage container (5) is at least twice, and at most four tikmes, and in particular three times, the ripening time (tR).
4. A procedure as defined in one of the preceding claims, characterized in that the leaven is cooled after the first station time, in particular when the second half of the second station time begins.
5. A procedure as defined in one of the claims 1 to 4, characterized in that at least some of the leaven that is located in the storage container is used in the first fermenter (2) as a starter for a new batch of leaven.
6. An apparatus for carrying out the process as defined in one of the preceding claims, with a plurality of fermenters (1-4) that are connected to form a fermenter chain, of which only the first is configured as a mixer (1), a filling point that is configured for filling only the first fermenter (2), a conveyor system (6-9) by which the leaven can be moved positively along the fermenter chain, and a storage container (5) for the leaven that is produced, which is connected to the last fermenter of the fermenter chain by way of a conveyor system (9), and a timer system (10) that at pre-set intervals (t1-t4) emits a control signal to move the leaven into the next fermenter (2-4) in the chain or into the storage container (5).
7. A device as defined in claim 6, characterized in that the first fermenter in the fermenter chain is a mixer (1).
8. A device as defined in claim 6 or claim 7, characterized in that a disintegrator (1b) for breaking up left-over bread is incorporated in the first (1) of the fermenters.
9. A device as defined in one of the claims 6 to 7, characterized in that at least one of the fermenters (2 4) that follow the first fermenter (1) in the fermenter chain and/or the storage container (5) incorporate a controllable cooling system.
10. A device as defined in one of the claims 6 to 9, characterized in that a central pump is used as a delivery system, and the fermenters can be connected to this through valves.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP4118638.9 | 1991-06-07 | ||
| DE19914118638 DE4118638C2 (en) | 1991-06-07 | 1991-06-07 | Method and device for the production of sourdoughs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2114645A1 true CA2114645A1 (en) | 1992-12-10 |
Family
ID=6433347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2114645 Abandoned CA2114645A1 (en) | 1991-06-07 | 1992-05-30 | Process and device for producing leaven |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0587809A1 (en) |
| AU (1) | AU1797692A (en) |
| CA (1) | CA2114645A1 (en) |
| CZ (1) | CZ264293A3 (en) |
| DE (1) | DE4118638C2 (en) |
| HU (1) | HUT68570A (en) |
| SK (1) | SK137193A3 (en) |
| WO (1) | WO1992021244A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT504067A1 (en) * | 2006-07-21 | 2008-02-15 | Stroeck Bio Brot Produktions G | METHOD FOR PRODUCING A BAKERY PRODUCT PASTE |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1018363B (en) * | 1954-02-27 | 1957-10-31 | Vschp Vyzkumny Ustav Stroju Ch | Method and device for the production of wheat and rye dough |
| NL257260A (en) * | 1959-10-27 | |||
| DE1959799A1 (en) * | 1969-11-28 | 1971-06-03 | Kemper Kate | Plant for the preparation of dough or similar goods |
| DE2423157A1 (en) * | 1974-05-14 | 1976-01-15 | Herbert Exner | Sourdough prodn for rye bread - using a continuous plantnaant which is also applicable to wheat bread dough |
| NL8302760A (en) * | 1982-09-04 | 1984-04-02 | Menge Wilhelm | METHOD AND APPARATUS FOR THE MANUFACTURE OF AN ACID DOUGH FOR THE PREPARATION OF BREAD AND BAKERY PRODUCTS USING BREAD RESIDUES |
-
1991
- 1991-06-07 DE DE19914118638 patent/DE4118638C2/en not_active Expired - Fee Related
-
1992
- 1992-05-30 SK SK1371-93A patent/SK137193A3/en unknown
- 1992-05-30 WO PCT/EP1992/001205 patent/WO1992021244A1/en not_active Application Discontinuation
- 1992-05-30 AU AU17976/92A patent/AU1797692A/en not_active Abandoned
- 1992-05-30 EP EP19920917268 patent/EP0587809A1/en not_active Withdrawn
- 1992-05-30 CA CA 2114645 patent/CA2114645A1/en not_active Abandoned
- 1992-05-30 CZ CS932642A patent/CZ264293A3/en unknown
- 1992-05-30 HU HU9303471A patent/HUT68570A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| HU9303471D0 (en) | 1994-04-28 |
| WO1992021244A1 (en) | 1992-12-10 |
| EP0587809A1 (en) | 1994-03-23 |
| HUT68570A (en) | 1995-06-28 |
| CZ264293A3 (en) | 1994-04-13 |
| AU1797692A (en) | 1993-01-08 |
| DE4118638A1 (en) | 1992-12-10 |
| SK137193A3 (en) | 1994-06-08 |
| DE4118638C2 (en) | 1994-01-20 |
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