DE8715550U1 - Device for producing a pre-dough or sourdough - Google Patents

Description

COHAUSZ & FLORACK

PATENTAN LAW OFFICE SCHUMANNSTR. 97 D-4000 DÜSSELDORF 1

Depths: (02111 683346 ■ Telelat ;0211) 6790871 - Telex: 3SBB513 cop a

PATEN rANWÄLTE Dipl.-lng. W COHAUSZ ^ipl-.-ig F! KNAUF - DipUrg. H B. COHAUSZ · DipUng. D. K WERNER - Dr. rer. ma. B. HEDIES

23.11-1987 - 2 - KN/Su H7310G

Ismar GmbH

Machabäerstrasse 28
5000 Cologne 1

Device for producing a pre-dough or sourdough

The invention relates to a device for producing a pre-dough or sourdough, consisting of a container with a stirrer arranged therein and a cooling chamber (cooling coils) arranged on its wall and/or its bottom through which a cooling medium flows.

The increasing mechanization of bakeries has led to the fact that today direct dough preparation is preferred. However, long pre-dough preparation and a long standing time at certain temperatures are essential for the quality of the bread. Studies have shown that for pre-dough preparation with a dough yield of 160%, a standing time of between 3 and 18 hours is most suitable, because with such a dough yield, even without strong cooling, no significant change in the microflora of the dough occurs. With such a dough yield, however, further processing of the pre-dough, ie mixing part of the pre-dough with the amount of flour and adding the remaining water to make the dough ready for baking, is not possible using the technical means available, such as pumps.

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These requirements are met by a known device of the type mentioned above, in which 2To pump over the container contents A pipe extends from the lower part of the container, which leads back into the container via a pump, whereby the pipe section opening into the container can be connected to another container (DE-GM 61» 19 530) -

In this known device, the technical aids for processing the pre-dough, _such as pumps for separating pre-dough parts required for different doughs from the pre-dough in a container, are used without sacrificing the quality advantages of the long pre-dough preparation. Since the water for producing the pumpable pre-dough is only added shortly before the dough is made, there are practically no changes in the microflora that are detrimental to the quality. Strong cooling to almost zero during the pre-dough preparation is therefore unnecessary.

In order to avoid having to wait for the pre-dough to be ready in the early morning after having left the pre-dough overnight, the water required for pumpability can be added after the pre-dough has been kneaded. This water is then worked in using the appropriate technical equipment (timer) before work begins in the morning. j During the overnight standing time, no j

Change in the pre-dough due to the added water.

With such a device, a pre-dough with a lower dough yield than the final dough yield of, for example, $160 can be produced and quickly made pumpable immediately before use and portions for the

Preparation of doughs by pumping them from the container. &igr;

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In the known device, the container is double-walled to form the cooling chamber. With such a container, a long pre-dough process can be carried out without any problems - with the desired initial dough yield of about 60°C with controlled cooling, Z ₄ B. 15°C. The cooling medium circulating through the chamber of the double wall enables gentle and even cooling of the pre-dough and also serves as insulation from the ambient temperature _. The expensive cooling units that are otherwise required for pre-doughs with a dough yield of 200%, which cool the pre-dough to close to 0°C, are therefore not required. In the known container, a cooling unit arranged on the container serves to cool the cooling medium. To set the temperature precisely, the cooling unit and/or the circulation of the cooling medium can be controlled, e.g. via valves, depending on the temperature determined by a sensor. In order to achieve the most even distribution of the dough in the chamber =

In order to achieve the required cooling medium flow rate, the supply line for the cooling medium in the known device has an outlet pipe extending over the height of the chamber with outlet openings distributed over its length.

In such a device, the effort required for the cooling unit on the entire device is relatively high.

The object of the invention is therefore to create a device of the type mentioned at the outset in which the effort for cooling the cooling medium is reduced.

This object is achieved according to the invention in that the cooling chamber is connected to a heat exchanger via a flow line and a return line in such a way that the container can be installed outside and the heat exchanger inside a cooling room or a cooling box.

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With the invention, the construction effort is significantly reduced because only a simple heat exchanger, for example a coil, needs to be guided through an existing cooling room or a cooling box in order to achieve the necessary cooling of the cooling medium. As with the known device, the cooling intensity can be controlled via valves in the flow and/or return line.

In the following, the invention is explained in more detail with reference to a drawing showing an embodiment schematically in axial section.

A circular cylindrical container 3 is mounted on a mobile base frame 11, the wall of which is designed as an annular cooling chamber 3a. In the container there is a stirrer with a motor 1, a coaxially arranged drive shaft 2 and two stirring blades, which consist of arms 2a, 2b arranged at an angle to the shaft in such a way that when the blades rotate the arms 2a, 2b stir the dough in the container 3 crosswise. The blades also have a U-shaped scraper 2c made of flat material, which sweeps over the wall and bottom of the container 3 when the stirrer rotates.

Water as a cooling medium enters the cooling chamber 3a of the container 3 via an outlet pipe 7 extending over the height of the chamber with distributed outlets. The pipe 7 is connected via a flow line 7a to a heat exchanger 10, which is housed in a cooling chamber 15 located next to the container 3. The cooling medium flows back to the heat exchanger 10 via a return line 8. A temperature sensor 12 in the flow line 7a and a temperature sensor 13 in the bottom of the

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&igr; Keep-y 3 *j' 'li the temperature of the cooling medium Md of the dough. The desired temperature can be preselected via a control and regulating device 14 with a switch box 9 accessible from the side and the cooling intensity can be controlled via a valve 16 in the cooling medium circuit.

In the bottom of the container 3 there is a funnel-shaped outlet 5s leading to a pump 5. A hose line 6 is connected to the outlet of the pump 5, the outlet of which leads back into the container 3, but which can also be connected to another container for making dough*

The production of a pumpable wheat pre-dough is carried out using the device described in the following way:

After water, flour, yeast, salt and, if necessary, sourdough have been introduced into the container 3, the agitator is switched on for a preselectable time via the switch box 9. This causes the dough to be mixed intensively. After a preselectable time, the circuit to the heat exchanger 10 is opened via the valve 16. The temperature of the cooling water can be up to 2°C. By means of the temperature sensors 12, 13 and the control and regulating device 1*1, the cooling is adjusted by throttling the valve 16 in such a way that the dough is cooled gently, ie that there is no difference between the measured dough temperature and the cooling water of more than 2 to 10 k° C. When the desired storage temperature is reached, the heat exchanger 10 is only switched on to the extent that it is necessary to maintain this temperature.

With such a device, by taking advantage of the

1 Cooling effect of the conventional cooling chamber and not a separate cooling unit a problem-free long wheat pre-dough process with a desired initial dough yield of about 160 &iacgr; or a sourdough process at a

5 controlled cooling, e.g. 15° to 23°.

Claims (1)

&bull; · · i 1 » J ■ · COHÄUSZ'&FLORACK PATENT ATTORNEY’S OFFICE SCHUMANNSTR. 97 D-4OOO DÜSSELDORF 1 Telephone: (0211! 683346 · Fax: ;021H 6790871 ■ Telex: B586513 cop ä PATENT ATTORNEYS: DipWng. W COHAUSZ ■ DipL-Ing. R. KNAUF · DipUrg. H. B. COHAUSZ · DipL Ing. D. H. WERNER · Dr. rer. nal B. RED.'ES ■ -G 87 15 550.8 21.06.1988 - 1 - KN/So4731OG Claim Device for producing a pre-dough or sourdough, consisting of a container with a stirrer arranged therein and a cooling chamber arranged on its wall and/or bottom through which a cooling medium flows (cooling coils), characterized in that the cooling chamber (3a) is connected to a heat exchanger (10) via a flow and return line (7a, 8) such that _1C the container (3) can be installed outside and the heat exchanger (10) inside a cooling chamber (15) or a cooling bore. 41 «II« · illllllllil« #4 &bull;4 4414 f &igr; 44 &bull; 4 4 4 ItI H ₁ ill 4 I