CA2690423A1 - Flour dusting system - Google Patents
Flour dusting system Download PDFInfo
- Publication number
- CA2690423A1 CA2690423A1 CA 2690423 CA2690423A CA2690423A1 CA 2690423 A1 CA2690423 A1 CA 2690423A1 CA 2690423 CA2690423 CA 2690423 CA 2690423 A CA2690423 A CA 2690423A CA 2690423 A1 CA2690423 A1 CA 2690423A1
- Authority
- CA
- Canada
- Prior art keywords
- flour
- dough
- hose
- container
- rolling
- 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
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/008—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by press-rolling
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
A flour dusting system is provided for a dough rolling machine. The machine has a substantially enclosed housing and conical rollers connected to a drive system for rolling out dough on a central rolling surface. The dusting is provided by suction of a small amount of flour from a container, aerating the flour and dispensing it by air-atomization from a dispensing nozzle into the enclosed housing so as to coat the working parts of the machine inside the housing chamber as well as the dough while it is being progressively rolled.
Description
FLOUR DUSTING SYSTEM
FIELD OF THE INVENTION
The invention relates to a system for dusting dough with flour in the course of rolling the dough prior to baking.
BACKGROUND OF THE INVENTION
It is difficult to make a commercial circular flat bread (e.g. pizza crust) that is consistently very thin using available conveyor-based rolling machines. The pizza dough, in order to ensure sufficient tenderness, must be quite wet and bubbly, but the wet bubbly nature tends to interfere with rolling. As the dough is rolled progressively thinner, and some of the bubbles are burst, more of the sticky interior of the dough ball becomes exposed. In the course of rolling, the dough tends to stick to the rollers. The dough fouls the rollers, and the rollers can also tear the crust. The dough may resist rolling to the desired thinness because all the overwork tends to activate the glutens, resulting in a chewy and unpalatable end product.
One popular machine for rolling bread and pastry doughs is a RheonTM conical roller machine. This machine uses a set of three conical rollers that converge toward a central point. The rollers ride on a toothed track in a circular formation. A dough ball enters the chamber on a rolling platform. This platform is progressively raised so that the conical rollers act upon the dough to gradually roll it into the desired thinness.
However, the points of the conical rollers cause a particular problem for sticky, wet dough -- such as pizza dough -- and prevent rolling it to the desired thinness. The points tend to catch on the dough developing a raised bump or thickened area in the centre, or tearing the dough.
SUMMARY OF THE INVENTION
A flour dusting system for a dough rolling machine is provided. The machine has a substantially enclosed housing within which are disposed a plurality of conical rollers connected to a drive system for progressively rolling out a dough on a central rolling surface. The dusting system comprises:
a flour supply container disposed outside of the rolling machine;
a hose connected to the flour supply container, the hose having a suction-creating element for drawing flour from the supply container;
an air supply connected to the hose;
a dispensing nozzle disposed within the housing and connected to the hose and the air supply for spraying the drawn flour from the hose in the direction of the rolling surface to flour the dough; and an actuator for controlling at least one of: (i) the suction-creating element, (ii) the air supply, and (iii) the dispensing nozzle; such that the flour is sprayed while the rollers are progressively rolling out the dough.
A meter may be connected to the hose or the supply container to measure a predetermined amount of flour to be sprayed on the dough. The meter may be calibrated to draw an amount of flour less than 1 tablespoon for flouring a single pizza dough.
The actuator is preferably operable to allow the flour to be sprayed intermittently.
Preferably, the flour is sprayed only when dough is on the central rolling surface.
FIELD OF THE INVENTION
The invention relates to a system for dusting dough with flour in the course of rolling the dough prior to baking.
BACKGROUND OF THE INVENTION
It is difficult to make a commercial circular flat bread (e.g. pizza crust) that is consistently very thin using available conveyor-based rolling machines. The pizza dough, in order to ensure sufficient tenderness, must be quite wet and bubbly, but the wet bubbly nature tends to interfere with rolling. As the dough is rolled progressively thinner, and some of the bubbles are burst, more of the sticky interior of the dough ball becomes exposed. In the course of rolling, the dough tends to stick to the rollers. The dough fouls the rollers, and the rollers can also tear the crust. The dough may resist rolling to the desired thinness because all the overwork tends to activate the glutens, resulting in a chewy and unpalatable end product.
One popular machine for rolling bread and pastry doughs is a RheonTM conical roller machine. This machine uses a set of three conical rollers that converge toward a central point. The rollers ride on a toothed track in a circular formation. A dough ball enters the chamber on a rolling platform. This platform is progressively raised so that the conical rollers act upon the dough to gradually roll it into the desired thinness.
However, the points of the conical rollers cause a particular problem for sticky, wet dough -- such as pizza dough -- and prevent rolling it to the desired thinness. The points tend to catch on the dough developing a raised bump or thickened area in the centre, or tearing the dough.
SUMMARY OF THE INVENTION
A flour dusting system for a dough rolling machine is provided. The machine has a substantially enclosed housing within which are disposed a plurality of conical rollers connected to a drive system for progressively rolling out a dough on a central rolling surface. The dusting system comprises:
a flour supply container disposed outside of the rolling machine;
a hose connected to the flour supply container, the hose having a suction-creating element for drawing flour from the supply container;
an air supply connected to the hose;
a dispensing nozzle disposed within the housing and connected to the hose and the air supply for spraying the drawn flour from the hose in the direction of the rolling surface to flour the dough; and an actuator for controlling at least one of: (i) the suction-creating element, (ii) the air supply, and (iii) the dispensing nozzle; such that the flour is sprayed while the rollers are progressively rolling out the dough.
A meter may be connected to the hose or the supply container to measure a predetermined amount of flour to be sprayed on the dough. The meter may be calibrated to draw an amount of flour less than 1 tablespoon for flouring a single pizza dough.
The actuator is preferably operable to allow the flour to be sprayed intermittently.
Preferably, the flour is sprayed only when dough is on the central rolling surface.
Alternatively, the flour may be sprayed only when the rollers are at a position allowing a clear line of sight from the nozzle to the dough.
Preferably, the flour is not sprayed after the dough has reached a desired minimum thickness. Preferably, the flour stops spraying if the rollers stop rolling.
The flour is sprayed preferably with low air pressure.
The suction creating element preferably comprises a venturi. The air supply is preferably connected to the hose between the venturi and the nozzle, and more preferably, at or near the nozzle.
The flour may be pre-sifted. The flour is preferably sifted or filtered prior to entering the hose. The container is preferably a sealed container. The hose is preferably connected to the container at a bottom end of the container, which is preferably tapered or pointed.
The container may be fixed or disconnectable from the hose.
Preferably, the nozzle creates a cloud of flour within the housing for settling on the dough, the rollers and the central rolling surface. Preferably, the nozzle directs the flour at a point above the dough.
Preferably, the nozzle directs the flour to settle over at least the entire top surface of the dough.
The finished thickness of the floured dough is preferably less than 1 cm thick.
The dough may be a pizza dough.
Preferably, the flour is not sprayed after the dough has reached a desired minimum thickness. Preferably, the flour stops spraying if the rollers stop rolling.
The flour is sprayed preferably with low air pressure.
The suction creating element preferably comprises a venturi. The air supply is preferably connected to the hose between the venturi and the nozzle, and more preferably, at or near the nozzle.
The flour may be pre-sifted. The flour is preferably sifted or filtered prior to entering the hose. The container is preferably a sealed container. The hose is preferably connected to the container at a bottom end of the container, which is preferably tapered or pointed.
The container may be fixed or disconnectable from the hose.
Preferably, the nozzle creates a cloud of flour within the housing for settling on the dough, the rollers and the central rolling surface. Preferably, the nozzle directs the flour at a point above the dough.
Preferably, the nozzle directs the flour to settle over at least the entire top surface of the dough.
The finished thickness of the floured dough is preferably less than 1 cm thick.
The dough may be a pizza dough.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a perspective view of the flour dusting system.
Figure 2A is a detail view of the flour dusting system showing flour coated on the rollers, the dough and the work surface.
Figure 2B is a detail view of the flour dusting system showing flour being sprayed from the nozzle.
Figure 3 is a system diagram showing the components of the flour dusting system.
DETAILED DESCRIPTION
A flour dusting system 10 is provided for use in a dough rolling apparatus 100 of the type having conical rollers. The apparatus 100 is preferably positioned on a table 150 or other raised surface. A conveyor (not shown) is preferably provided to convey a round ball of dough 90A into a housing chamber 110 of the apparatus. Within the chamber 110, the machine has a round working platform which elevates from an idle position into an elevated working position for dough rolling operation.
As can be seen in Fig. 1, the rollers 120 ride on a toothed track 140. As the working platform is progressively raised, the rollers 120 (which are motorized) engage the dough progressively closer and closer to roll the dough 90A thinner and thinner in a roughly circular shape.
Figure 1 is a perspective view of the flour dusting system.
Figure 2A is a detail view of the flour dusting system showing flour coated on the rollers, the dough and the work surface.
Figure 2B is a detail view of the flour dusting system showing flour being sprayed from the nozzle.
Figure 3 is a system diagram showing the components of the flour dusting system.
DETAILED DESCRIPTION
A flour dusting system 10 is provided for use in a dough rolling apparatus 100 of the type having conical rollers. The apparatus 100 is preferably positioned on a table 150 or other raised surface. A conveyor (not shown) is preferably provided to convey a round ball of dough 90A into a housing chamber 110 of the apparatus. Within the chamber 110, the machine has a round working platform which elevates from an idle position into an elevated working position for dough rolling operation.
As can be seen in Fig. 1, the rollers 120 ride on a toothed track 140. As the working platform is progressively raised, the rollers 120 (which are motorized) engage the dough progressively closer and closer to roll the dough 90A thinner and thinner in a roughly circular shape.
One such type of conical rolling system is described in US 2009/0162512 (Morikawa et al.).
When rolling the dough very thin for certain types of pizza crusts or flatbreads, it has been observed that the points of the conical rollers can develop tears or an overworked bump in the middle of the dough. It is believed that this is caused primarily by sticking of the dough to the rollers.
For pizza crust, a very wet and bubbly leavened dough is used. For example, a basic pizza dough ingredients may be composed of:
Flour Water Oil Yeast Salt The dough preferably goes through fermentation and proofing stages prior to rolling.
Although the dough may be floured prior to entering the chamber 110, as the dough is rolled, wet portions of the dough 90A become exposed and can stick to the platform or the rollers 120. To combat the sticking of dough to the rollers or the platform, it would be useful to have a light dusting of flour before and/or during the rolling cycle - to both flour the dough 90A, the rollers 120 and the rolling platform.
The present flour dusting system 10 allows flour to be sprayed (atomized) inside the housing chamber 110 of the rolling machine apparatus. Jets or puffs or flour are sprayed into the housing chamber 110 in a generally diffuse manner, the flour gradually settling on the working parts and the dough itself before or during the rolling cycle.
Because the housing chamber 110 is closed in, there is no danger of the atomized flour escaping into the atmosphere or posing a consequent respiratory hazard to workers.
Further, there is no mess or buildup of flour in the vicinity of the machine.
The cloud or aerated flour 80 provides good coverage of the dough being worked 90A, the rollers 120 and the rolling platform as it settles. The release of the flour can be timed to coincide with the operation of the lifting of the platform and/or the rolling of the rollers 120 so that flour settles on the dough 90A over a period of time as the dough is being rolled - not unlike a pastry chef repeatedly tossing flour over and onto a dough during hand-rolling.
However, unlike hand-floured dough, the amount of flour used to prevent sticking and overwork is quite minimal. For example, in an average dough mass for a single pizza crust, less than 1 tablespoon of flour can be used with effective results (less flour may also be effective, depending on the makeup and starting humidity of the dough). The air-sprayed flouring provides more efficient coverage with less flour than hand-flouring.
Thus, the finished rolled product does not have an overly floured texture, which can have an unpleasant taste and mouthfeel. Excess flour on the finished product can even lead to small fires in the oven as excess flour falls off the product. The present system and method avoids these disadvantages.
The overall flour dusting system 10 is best seen in Fig. 3. A container of flour 20 allows flour to be released (preferably, as shown, by gravity) into a hose or a conduit 50 connected to an air supply 40. Preferably, the flour 30 is sucked into the hose/conduit 50 by venturi. Air mixes with the drawn flour 30 and is pushed toward a nozzle positioned in the housing of the machine. The nozzle 70 has a diffuser end directing the air-flour mix diffusely into the housing. The flour dusting system 10 may include controls (not shown) to time the flour release into the chamber 110 to coincide with a dough being in position in the chamber and/or the rollers being in active movement and/or the platform being raised. Multiple puffs of flour may be released during one dough rolling operation, or just one. For example, Fig. 1 shows a cloud of flour released just as a dough 90A is beginning to be rolled (with detail shown in Fig. 2A), while Fig.
2B shows a second or subsequent burst of flour released just as the dough 90B is completing its rolling and is ready to be moved (or conveyed) out of the apparatus.
The flour may be pre-sifted to loosen or remove clumps or impurities.
Alternatively, another dusting agent than flour may be used (e.g. starch, or corn meal) with appropriate modifications for particle size being forced through the distribution nozzle.
The nozzle may be attached so as to permit repositioning as needed (e.g. to better direct the tip in the direction of the rolling platform or the dough). The nozzle is preferably connected to the air supply hose 40 (as shown in Figs. 2A and 2B). The flour conduit 50 is preferably connected to the nozzle.
When the rolling cycle is over, the platform lowers and the conveyor is activated to convey the rolled dough out of the housing toward further assembly stations and/or directly to the baking apparatus.
The foregoing description illustrates only certain preferred embodiments of the invention.
The invention is not limited to the foregoing examples. That is, persons skilled in the art will appreciate and understand that modifications and variations are, or will be, possible to utilize and carry out the teachings of the invention described herein.
Accordingly, all suitable modifications, variations and equivalents may be resorted to, and such modifications, variations and equivalents are intended to fall within the scope of the invention as described and within the scope of the claims.
When rolling the dough very thin for certain types of pizza crusts or flatbreads, it has been observed that the points of the conical rollers can develop tears or an overworked bump in the middle of the dough. It is believed that this is caused primarily by sticking of the dough to the rollers.
For pizza crust, a very wet and bubbly leavened dough is used. For example, a basic pizza dough ingredients may be composed of:
Flour Water Oil Yeast Salt The dough preferably goes through fermentation and proofing stages prior to rolling.
Although the dough may be floured prior to entering the chamber 110, as the dough is rolled, wet portions of the dough 90A become exposed and can stick to the platform or the rollers 120. To combat the sticking of dough to the rollers or the platform, it would be useful to have a light dusting of flour before and/or during the rolling cycle - to both flour the dough 90A, the rollers 120 and the rolling platform.
The present flour dusting system 10 allows flour to be sprayed (atomized) inside the housing chamber 110 of the rolling machine apparatus. Jets or puffs or flour are sprayed into the housing chamber 110 in a generally diffuse manner, the flour gradually settling on the working parts and the dough itself before or during the rolling cycle.
Because the housing chamber 110 is closed in, there is no danger of the atomized flour escaping into the atmosphere or posing a consequent respiratory hazard to workers.
Further, there is no mess or buildup of flour in the vicinity of the machine.
The cloud or aerated flour 80 provides good coverage of the dough being worked 90A, the rollers 120 and the rolling platform as it settles. The release of the flour can be timed to coincide with the operation of the lifting of the platform and/or the rolling of the rollers 120 so that flour settles on the dough 90A over a period of time as the dough is being rolled - not unlike a pastry chef repeatedly tossing flour over and onto a dough during hand-rolling.
However, unlike hand-floured dough, the amount of flour used to prevent sticking and overwork is quite minimal. For example, in an average dough mass for a single pizza crust, less than 1 tablespoon of flour can be used with effective results (less flour may also be effective, depending on the makeup and starting humidity of the dough). The air-sprayed flouring provides more efficient coverage with less flour than hand-flouring.
Thus, the finished rolled product does not have an overly floured texture, which can have an unpleasant taste and mouthfeel. Excess flour on the finished product can even lead to small fires in the oven as excess flour falls off the product. The present system and method avoids these disadvantages.
The overall flour dusting system 10 is best seen in Fig. 3. A container of flour 20 allows flour to be released (preferably, as shown, by gravity) into a hose or a conduit 50 connected to an air supply 40. Preferably, the flour 30 is sucked into the hose/conduit 50 by venturi. Air mixes with the drawn flour 30 and is pushed toward a nozzle positioned in the housing of the machine. The nozzle 70 has a diffuser end directing the air-flour mix diffusely into the housing. The flour dusting system 10 may include controls (not shown) to time the flour release into the chamber 110 to coincide with a dough being in position in the chamber and/or the rollers being in active movement and/or the platform being raised. Multiple puffs of flour may be released during one dough rolling operation, or just one. For example, Fig. 1 shows a cloud of flour released just as a dough 90A is beginning to be rolled (with detail shown in Fig. 2A), while Fig.
2B shows a second or subsequent burst of flour released just as the dough 90B is completing its rolling and is ready to be moved (or conveyed) out of the apparatus.
The flour may be pre-sifted to loosen or remove clumps or impurities.
Alternatively, another dusting agent than flour may be used (e.g. starch, or corn meal) with appropriate modifications for particle size being forced through the distribution nozzle.
The nozzle may be attached so as to permit repositioning as needed (e.g. to better direct the tip in the direction of the rolling platform or the dough). The nozzle is preferably connected to the air supply hose 40 (as shown in Figs. 2A and 2B). The flour conduit 50 is preferably connected to the nozzle.
When the rolling cycle is over, the platform lowers and the conveyor is activated to convey the rolled dough out of the housing toward further assembly stations and/or directly to the baking apparatus.
The foregoing description illustrates only certain preferred embodiments of the invention.
The invention is not limited to the foregoing examples. That is, persons skilled in the art will appreciate and understand that modifications and variations are, or will be, possible to utilize and carry out the teachings of the invention described herein.
Accordingly, all suitable modifications, variations and equivalents may be resorted to, and such modifications, variations and equivalents are intended to fall within the scope of the invention as described and within the scope of the claims.
Claims (23)
1. A flour dusting system for a dough rolling machine having within a substantially enclosed housing a plurality of conical rollers connected to a drive system for progressively rolling out a dough on a central rolling surface, the dusting system comprising:
a flour supply container disposed outside of the rolling machine;
a hose connected to the flour supply container, the hose having a suction-creating element for drawing flour from the supply container;
an air supply connected to the hose;
a dispensing nozzle disposed within the housing and connected to the hose and the air supply for spraying the drawn flour from the hose in the direction of the rolling surface to flour the dough; and an actuator for controlling at least one of: (i) the suction-creating element, (ii) the air supply, and (iii) the dispensing nozzle; such that the flour is sprayed while the rollers are progressively rolling out the dough.
a flour supply container disposed outside of the rolling machine;
a hose connected to the flour supply container, the hose having a suction-creating element for drawing flour from the supply container;
an air supply connected to the hose;
a dispensing nozzle disposed within the housing and connected to the hose and the air supply for spraying the drawn flour from the hose in the direction of the rolling surface to flour the dough; and an actuator for controlling at least one of: (i) the suction-creating element, (ii) the air supply, and (iii) the dispensing nozzle; such that the flour is sprayed while the rollers are progressively rolling out the dough.
2. The system of claim 1, further comprising a meter connected to the hose or the supply container to measure a predetermined amount of flour to be sprayed on the dough.
3. The system of claim 2, wherein the meter is calibrated to draw an amount of flour less than 1 tablespoon for flouring a single pizza dough.
4. The system of claim 1, wherein the actuator is operable to allow the flour to be sprayed intermittently.
5. The system of claim 4, wherein the flour is sprayed only when dough is on the central rolling surface.
6. The system of claim 4, wherein the flour is sprayed only when the rollers are at a position allowing a clear line of sight from the nozzle to the dough.
7. The system of claim 1, wherein the flour is not sprayed after the dough has reached a desired minimum thickness.
8. The system of claim 1, wherein the flour stops spraying if the rollers stop rolling.
9. The system of claim 1, wherein the flour is sprayed with low air pressure.
10. The system of claim 1, wherein the suction creating element comprises a venturi.
11. The system of claim 10, wherein the air supply is connected to the hose between the venturi and the nozzle.
12. The system of claim 1, wherein the air supply is connected at or near the nozzle.
13. The system of claim 1, wherein the flour is pre-sifted.
14. The system of claim 1, wherein the flour is sifted or filtered prior to entering the hose.
15. The system of claim 1, wherein the container is a sealed container.
16. The system of claim 1, wherein the hose is connected to the container at a bottom end of the container.
17. The system of claim 1, wherein the bottom end of the container is tapered or pointed.
18. The system of claim 1, wherein the container is disconnectable from the hose.
19. The system of claim 1, wherein the nozzle creates a cloud of flour within the housing for settling on the dough, the rollers and the central rolling surface.
20. The system of claim 1, wherein the nozzle directs the flour at a point above the dough.
21. The system of claim 1, wherein the nozzle directs the flour to settle over at least the entire top surface of the dough.
22. The system of claim 1, wherein the finished thickness of the floured pizza dough is less than 1 cm thick.
23. The system of claim 1, wherein the dough is a pizza dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2690423 CA2690423A1 (en) | 2010-01-18 | 2010-01-18 | Flour dusting system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2690423 CA2690423A1 (en) | 2010-01-18 | 2010-01-18 | Flour dusting system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2690423A1 true CA2690423A1 (en) | 2011-07-18 |
Family
ID=44303616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2690423 Abandoned CA2690423A1 (en) | 2010-01-18 | 2010-01-18 | Flour dusting system |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2690423A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885101A (en) * | 2012-10-29 | 2013-01-23 | 上海伟隆机械设备有限公司 | Stretching and roll forming machine of multi-layer puff pastry sheet |
| CN102885099A (en) * | 2012-10-29 | 2013-01-23 | 上海伟隆机械设备有限公司 | Multi-station crisp layer flattening and coiling forming machine |
| EP3146845A1 (en) * | 2015-09-22 | 2017-03-29 | Radie B.V. | Dough line for processing dough |
| CN111869701A (en) * | 2020-08-19 | 2020-11-03 | 郑州万家食品有限公司 | Butterfly surface forming and receiving device |
| WO2022016246A1 (en) * | 2020-07-24 | 2022-01-27 | Metalúrgica Siemsen Ltda. | Machine for mixing and shaping dough |
| CN115299474A (en) * | 2022-08-15 | 2022-11-08 | 广西宏艺机械设备有限责任公司 | Novel cake former |
| US11825851B2 (en) * | 2022-02-20 | 2023-11-28 | Metalúrgica Siemsen Ltda. | Dough kneading and shaping machine |
-
2010
- 2010-01-18 CA CA 2690423 patent/CA2690423A1/en not_active Abandoned
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885101A (en) * | 2012-10-29 | 2013-01-23 | 上海伟隆机械设备有限公司 | Stretching and roll forming machine of multi-layer puff pastry sheet |
| CN102885099A (en) * | 2012-10-29 | 2013-01-23 | 上海伟隆机械设备有限公司 | Multi-station crisp layer flattening and coiling forming machine |
| EP3146845A1 (en) * | 2015-09-22 | 2017-03-29 | Radie B.V. | Dough line for processing dough |
| US10219520B2 (en) | 2015-09-22 | 2019-03-05 | Radie B.V. | Dough line for processing dough |
| WO2022016246A1 (en) * | 2020-07-24 | 2022-01-27 | Metalúrgica Siemsen Ltda. | Machine for mixing and shaping dough |
| CN111869701A (en) * | 2020-08-19 | 2020-11-03 | 郑州万家食品有限公司 | Butterfly surface forming and receiving device |
| US11825851B2 (en) * | 2022-02-20 | 2023-11-28 | Metalúrgica Siemsen Ltda. | Dough kneading and shaping machine |
| CN115299474A (en) * | 2022-08-15 | 2022-11-08 | 广西宏艺机械设备有限责任公司 | Novel cake former |
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| Date | Code | Title | Description |
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