FR3023125A1 - TELEDISTRIBUTION OF YEAST IN BAKERY - Google Patents

Abstract

The invention relates to a method for dispensing liquid yeast into a bakery, comprising a circulation of liquid yeast, from a refrigerated chamber (4) to a kneader (1, 2, 3), in a supply pipe (11, 21, 31) between the refrigerated chamber (4) and the kneader (1, 2, 3), the refrigerated chamber (4) being offset relative to the kneader (1, 2, 3), characterized in that, after its leaving the refrigerated chamber (4), at least a portion of the circulating liquid yeast is pushed by water over most of the supply piping (11, 21, 31), before discharging into the kneader (1, 2, 3).

Description

FIELD OF THE INVENTION The invention relates to the field of yeast television distribution in bakery, when the refrigerated chamber, where the yeast is stored, is deported relative to the kneader, where the yeast is used.

BACKGROUND OF THE INVENTION A liquid yeast dispensing system, and in particular a liquid yeast television distribution system, will propose to bakers working in intermediate bakeries, for example for a semi-industrial bakery or for a baker. big artisan type, a direct dosage to the mess. The storage of liquid yeast is carried out either in refrigerated tanks or in tanks stored in a refrigerated chamber or in a cold room. In the remainder of the text, the expression "refrigerated chamber" will be used to designate indifferently a refrigerated chamber or a cold room. A liquid yeast television distribution system will have to route the liquid yeast automatically until the mixer. For this, several solutions exist. According to a first prior art, a looping assay is known. In a loop dosing process, the liquid yeast flows through insulated supply piping and then returns to the refrigerated chamber. This allows to approach the liquid yeast closer to the kneader, while maintaining a homogeneous and relatively cold temperature of this liquid yeast. Loop dosing is considered very interesting for long distances between kneader and remote refrigerated chamber. Loop dosing is also considered very interesting for a liquid yeast television distribution system which connects a remote refrigerated chamber to several kneaders located at different distances from this refrigerated deported chamber. However, this first prior art has the disadvantage of being expensive. In particular, for bakeries of relatively modest size, typically corresponding to a limited weekly yeast consumption, such as less than 1000 liters of yeast per week, this cost can be considered too important. According to a second prior art, an antenna assay is known.

In the aerial dosing, the liquid yeast is transported to the mixer by insulated piping without return. This lack of return to the refrigerated chamber causes several constraints. First, a metered quantity of liquid yeast leaving the refrigerated chamber must be consumed quickly, which implies that the supply piping distance between refrigerated chamber and kneader must not be too great. Then, at the end of the day, it is necessary to carry out an additional operation of pushing in the water, in order to recover the liquid yeast still located in the supply piping, or in order to put in sewer this liquid yeast still located in the supply piping, resulting in a lot of liquid yeast losses. This second prior art proposes a system which is, however, less expensive than that of the first prior art. SUMMARY OF THE INVENTION The object of the present invention is to provide a yeast dispensing device and an associated yeast dispensing system at least partially overcoming the aforementioned drawbacks. According to the invention, to overcome the disadvantages of the prior art, namely in particular to overcome both the very high cost for the yeast liquid television distribution system of the first prior art and the high level of losses in liquid yeast for the liquid yeast television distribution system of the second prior art, the invention proposes to leave the refrigerated chamber, the liquid yeast for a short time before use in the kneader, and advantageously not out, out of the refrigerated chamber, the liquid yeast at the time of its use and incorporate it without waiting in trouble. Thus, not only will the quantity of liquid yeast be reduced, in particular compared with the system of the second prior art, but also the overall cost of the liquid yeast television distribution system will be considerably reduced, particularly with respect to the system of the first prior art. More particularly, the invention aims to provide a liquid yeast distribution or distribution system in which the residence of the liquid yeast in the feed pipe is significantly reduced, which significantly improves the compromise between a reduced level of losses. liquid yeast on the one hand and a reduced level of the overall cost of the system. According to embodiments of the invention, the liquid yeast is metered into the feed pipe and then pushed by water to the mixer. The water that has been used for the growth of the liquid yeast will therefore be in the next mess, and so on. In this way, the liquid yeast does not stay long in the feed pipe. The risk of overheating and the risk of pressure build-up in the supply piping, due to work by the liquid yeast started after too long a residence time in this supply line, work particularly favored by the The increase in temperature of the liquid yeast remaining outside the refrigerated chamber is considerably reduced or even practically eliminated. The insulation of the supply piping, although it may sometimes be retained, is no longer necessary or can be reduced. According to embodiments of the invention, the liquid yeast distribution or distribution system may have all or some of the following advantages. The residence time of the liquid yeast out of the refrigerated chamber is reduced, or practically eliminated. The loss of liquid yeast at the end of the day is significantly reduced, if not practically eliminated, because there is no longer any sewage growth of the liquid yeast remaining in the feed pipe. The distribution or distribution system of liquid yeast is generally lighter in weight and less expensive in money. The proposed solution makes it possible to overcome the constraint created by the distance between the refrigerated chamber and the kneader. The proposed solution is all the more interesting as the number of kneaders increases and the distances to the refrigerated chamber are different, because the amount of liquid yeast likely to remain in the supply piping out of the refrigerated chamber and the time of stay in this supply piping out of the refrigerated chamber increase noticeably with the number of kneaders. Sometimes the pressure of the water network can be used to overcome the pressure drop constraint while decreasing the size and power of the pump used; however, it must be safe in this case that the dosed amount of liquid yeast will always be substantially lower than the volume of supply piping between the refrigerated chamber and the kneader (s). According to embodiments of the invention, the distribution or distribution system of liquid yeast may however have some disadvantages which remain negligible or significantly less than the benefits provided. The baker will have to subtract from his recipe the amount of water used for the growth of the liquid yeast. This system of sprouting liquid yeast, is not as easily applicable to recipes with low percentage of water, see without water; in fact, it would then be necessary to provide for total or partial evacuation of the growth water between two dosages of liquid yeast. To this end, the present invention provides a method for dispensing liquid yeast in a bakery, comprising a liquid yeast circulation, from a refrigerated chamber to a kneader, in a supply pipe located between the refrigerated chamber and the kneader, the refrigerated chamber being remote from the kneader, characterized in that, after leaving the refrigerated chamber, at least a portion of the circulating liquid yeast is pushed by water over most of the supply piping , before pouring into trouble.

Preferably, at least the portion of the liquid yeast in circulation which flows last into the kneader is pushed by water on the major part of the supply pipe, before pouring into the kneader. Circulating liquid yeast is pushed by water over most of the supply piping means that circulating liquid yeast is pushed by water over most of the length of the piping. food. Preferably, at least the portion of the liquid yeast in circulation which flows last into the kneader, is pushed by water on the entire supply pipe, before pouring into the kneader. To this end, the present invention also provides a liquid yeast dispensing system in the bakery, comprising: a kneader, a refrigerated chamber remote from the kneader, a supply pipe arranged between the refrigerated chamber and the kneader so that that liquid yeast flows from the refrigerated chamber to the kneader, characterized in that it also comprises a water inlet connected so that its water grows, on most of the supply piping, to least part of the liquid yeast in circulation. Preferably, at least the portion of the liquid yeast in circulation which flows last into the kneader is pushed by water on the major part of the supply pipe, before pouring into the kneader. Preferably, at least the portion of the liquid yeast in circulation which flows last into the kneader, is pushed by water on the entire supply pipe, before pouring into the mess.

The system according to the invention can also use the kneader and the refrigerated chamber which are located at the baker, providing only the liquid yeast dispensing device located between the refrigerated chamber and the kneader. To this end, the present invention also provides a liquid yeast dispensing device in a bakery, from a remote refrigerated chamber to a kneader comprising: a feed pipe to be arranged between the refrigerated chamber and the kneader so as to that liquid yeast can flow from the refrigerated chamber to the mixer, characterized in that said supply pipe is intended to be connected to a water inlet so that its water grows, on the most of the supply piping, at least a portion of the liquid yeast in circulation. The liquid yeast sprouting system according to the invention has a first advantage of emptying the liquid yeast from the supply pipe located between the refrigerated and the kneaded chamber, by pushing the liquid yeast, and a second advantage of perform a first cleaning, circulating water where there was liquid yeast just before. According to preferred embodiments, the invention comprises one or more of the following characteristics which can be used separately or in partial combination with one another or in total combination with one another, in particular with one or the other of the aforementioned objects. Preferably, before pouring into the mess, the liquid yeast pushed by water, itself pushes the volume of water having pushed the previous dose of liquid yeast, which volume of water is also poured into the mess . Thus, the liquid yeast dose to be used in the kneader leaves the refrigerated chamber only at the last moment, that is to say when it needs to be used. The remaining water in the feed pipe will be pushed by the next dose of liquid yeast to which it will be mixed in the kneader. Since liquid yeast only stays for a very short time in the feed pipe, the liquid yeast dispensing system does not need to be washed daily and can be satisfied with a weekly wash. This results in a great saving of cleaning water, as well as the operating time of the distribution system and corresponding operating energy. Preferably, liquid yeast and water having a thrust of the liquid yeast are mixed in the kneader with cold water at a temperature of less than or equal to 8 ° C., preferably at a temperature of between 2 ° and 4 ° C to help prepare the dough. While the water having pushed the liquid yeast and the liquid yeast itself come from the vicinity of the refrigerated chamber to the kneader, this cold water, called "process water" comes on the contrary from the direct vicinity of the kneader . This cold water is usually the main water used in the kneader for the preparation of the dough. Preferably, the liquid yeast can flow, being pushed by water, from the same refrigerated chamber to several kneaders, at least alternately in one or the other of the supply pipes respectively located between the refrigerated chamber and kneaders, the refrigerated chamber being deported relative to at least several kneaders. Advantageously, the liquid yeast television distribution system connects a remote refrigerated chamber to several kneaders, located at different distances from this remote refrigerated chamber. At least two or three kneaders are not at the same distance from the refrigerated chamber remote from the kneaders. The system according to the invention is particularly interesting that the volume of supply piping between refrigerated chamber on the one hand and kneaded (s) on the other hand is important. Indeed, without pushing water between refrigerated chamber and kneader, the supply piping volume contains liquid yeast which is stored outside the refrigerated chamber. This storage out of the refrigerated chamber will last for some time, the time it takes the liquid yeast to travel the distance between refrigerated room where it is stored and kneaded where it is used. This travel time can be long, especially if the liquid yeast doses required are low and / or spaced in time. Here, the volume of several feed pipes to several kneaders is very important, which makes it all the more interesting the sprouting system according to the invention, without which a significant amount of liquid yeast would risk 'be stored long out of the refrigerated room. When the liquid yeast is stored out of the refrigerated chamber for a long time, it begins to work, especially because of its warming caused by a surrounding temperature substantially higher than that of the refrigerated chamber. Therefore the liquid yeast works out of trouble and without flour, which is useless. In addition, if the amount of yeast working for a long time in the piping is important, there is a risk of considerable overpressure, which can lead to a deterioration, either of the supply piping, or of certain valves located along this piping. 'food. Preferably, at least a portion of an enzymatic liquid, also called "improving", improving the crispness and / or the softness of the dough, is in circulation, pushed by water, over most of the pipework. feeding, before pouring into the mess. The water-pushing system according to the invention makes it possible in this case also to keep, for the most part, at a relatively low temperature, the improver, and to take it out of the refrigerated chamber for only a short time. just before use. Preferably, the volume of water sent by the water inlet in the feed pipe to push the liquid yeast remains substantially the same, regardless of the volume of liquid yeast to be poured into the kneader. The minimum volume of water required depends only on the volume of the feed pipe to be run for the liquid yeast, not on the amount of liquid yeast to be dosed. Using a volume larger than this minimum volume would lead to a surplus of warm water which could disturb the production of the dough by distorting the proportions of the recipe. The ingredients of the recipe are mostly cold water, liquid yeast, flour, and the improver. Preferably, the water that grows the liquid yeast is a lukewarm water, that is to say one whose temperature is greater than 10 ° C., and preferably less than 30 ° C., and still more preferably less than 20 ° C. C, for example close to 16 ° C, in the supply pipe, in the vicinity of the kneader, so just before pouring into the mess. Preferably, the water that grows the liquid yeast is at a pressure of at least 2 bar, preferably at least 3 bar, more preferably at least 5 bar. The pressure of the water that pushes the liquid yeast will be chosen high enough to allow the liquid yeast to travel without difficulty the path from the refrigerated chamber to the kneader, along the supply pipe. Preferably, the water supply is at a pressure of at least 2 bars, or even at least 3 bars, or even at least 5 bars; this pressure is for example 6 bars. Preferably, the liquid yeast dispensing system comprises a plurality of kneaders, preferably at least three kneaders, to which the water can push at least a portion of the circulating liquid yeast, and it comprises a plurality of feed pipes respectively associated with kneaders, by which water can push at least a portion of the liquid yeast in circulation, said feed pipes being preferably separate from each other over most of their length. The greater the number of kneaders, the larger the total volume of feed pipes, and the greater the risk of loss of liquid yeast having stayed too long outside the refrigerated chamber is important. Therefore, the sprouting system according to the invention is all the more interesting because it allows the liquid yeast to stay shortened out of the refrigerated chamber, thus greatly limiting the loss of liquid yeast rendered unusable . The supply pipes are preferably separate from each other over most of their length, and advantageously over almost their entire length, with the exception of the sections for which they share a flowmeter or valve type element. Thus, the management of the liquid yeast dosage in each of the kneaders is facilitated. Larger common sections would decrease the total length of feed pipe, but complicate the dosage of liquid yeast in each fixture. Preferably, at least several of the kneaders, preferably all kneaders, share the same flowmeter and / or the same yeast valve connected to a yeast tank in the refrigerated chamber and / or the same water valve connected to the arrival of water. Since a flow meter is an expensive item, sharing it reduces the overall cost of the system. Sharing the same yeast valve and / or the same water valve simplifies the management of the circulation of liquid yeast between refrigerated chamber and kneaders, insofar as the passage between dispensing and stopping dispensing, for the liquid yeast as for water, is carried out by the control of a single valve. Preferably, the liquid yeast dispensing system comprises a non-return valve on the supply pipe, in the vicinity of the kneader, arranged in such a way as to prevent unpressurized pressurized water from pouring into the kneader. Once the amount of liquid yeast dosed has been poured into the kneader, the sprout water valve is closed and the sprouting water which has just pushed the liquid yeast is in the supply line. When this supply pipe tends to go down to the kneader, for example from the vicinity of the ceiling, the gravity will tend to drip the water at the outlet of the supply pipe. To avoid this, a non-return valve is placed at the outlet of the supply pipe. In this way, the growth water remains in the feed pipe and does not drip when it no longer has liquid yeast to grow. For this purpose, the spring of the non-return valve is chosen so as to let water from the refrigerated chamber to the mixer only from a certain pressure corresponding to the minimum opening pressure. Of course, the check valve blocks the water in the opposite direction.

Preferably, the length of the supply pipe is greater than 5m, preferably greater than 10m, preferably greater than 20m, preferably greater than 30m. The greater the length of the supply piping, the greater the absence of growth in the water, the stay of liquid yeast out of the refrigerated chamber will last a long time. Therefore, the liquid yeast dispensing system according to the invention is particularly interesting because it reduces the residence time of the liquid yeast out of the refrigerated chamber, before its use in the kneader. Preferably, the length of the supply pipe remains less than 50 m. Beyond a certain length of supply pipe length, to avoid too much pressure in the supply pipe, the diameter of the latter will have to be increased. In this case, the volume of the supply piping will also increase, as will the volume of water required to push the liquid yeast. If this volume of sprouting water becomes too large, it will disrupt the recipe for preparing the dough excessively. Preferably, the inner diameter of the supply pipe is between 10 and 17 mm, preferably between 12 and 15 mm. While having the disadvantage of increasing the pressure in the supply piping for a given length of supply piping, compared to larger values of supply piping inner diameter, this preferential range significantly reduces the volume. of sprout water poured into the mess with the liquid yeast, substantially reducing the disturbance to the recipe of the preparation of the dough, the sprouting water being lukewarm water and not cold water as the 'water' process. In another option, the inner diameter of the supply piping may be about 19mm, which is a current value of supply piping for a liquid yeast dispensing system.

Preferably, the same flow meter is used both for the liquid yeast and for the water which pushes the liquid yeast. Sharing the flowmeter, not only between kneaders, but between liquids, push water and pushed liquid yeast, is particularly advantageous, because finally only one flowmeter is required. The use of a single flow meter, instead of several, not only reduces the overall cost of the liquid yeast dispensing system, but also allows you to choose a more accurate flow meter and measure all liquid flows with the same precision thus making the liquid yeast dispensing system generally more reliable. Preferably, the supply pipe is not insulated. On the one hand, insulated supply piping is costly and can also be insufficient to keep the liquid yeast in good condition, in case of prolonged stay outside the refrigerated chamber. The liquid yeast dispensing system according to the invention makes it possible to avoid insulating the supply piping, while retaining the liquid yeast in good condition, and this, drastically reducing its residence time out of the refrigerated chamber before its use in trouble. Preferably, the pump that pushes the liquid yeast into the supply pipe is located at the refrigerated chamber. The flow meter is also located at the refrigerated chamber. The arrangement of these elements close to the sprouting water sources and the high liquid yeast increases the precision of the liquid yeast and shoot water dosage, thereby improving the reliability of the system. Preferably, the capacity of said liquid yeast tank is between 100 liters and 1000 liters, preferably between 100 liters and 600 liters or between 300 liters and 1000 liters, more preferably between 300 liters and 600 liters. Indeed, the method of dispensing liquid yeast and the associated liquid yeast dispensing system, have an optimal compromise between efficiency and cost, for this type of intermediate capacity corresponding to a medium-sized bakery.

Preferably, the liquid yeast is either sourdough cream or liquid yeast itself, which is preferably stabilized. Preferably, the temperature of said refrigerated chamber is regulated and between 1 ° C and 7 ° C, and preferably between 2 ° C and 4 ° C. The limited addition of sprout water, warmer than the "process" cold water, has a small effect on the temperature of the prepared dough.

This small effect on the temperature of the prepared dough may be variable from one dosage to another of liquid yeast, due to the residence time of the growth water in the feed pipe which may vary between two dosages. To limit these slight variations in temperature from one dosage to the other of liquid yeast, the water can advantageously be carried out with tempered water instead of cold water, which will be possible by adding a water mixer in a refrigerated room. Preferably, the liquid yeast dispensing system also comprises a water mixer arranged at the refrigerated chamber to send the growth water that is at room temperature as soon as it leaves the refrigerated chamber. The ambient temperature is the temperature around the supply pipe, in the vicinity of the kneader (s). This ambient temperature can rise above 20 ° C, because of the proximity of the baker's oven, located relatively close to the kneader.

Other features and advantages of the invention will appear on reading the following description of a preferred embodiment of the invention, given by way of example and with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 diagrammatically represents an example of a liquid yeast dispensing system in a bakery according to one embodiment of the invention, corresponding to a direct metering system with a mixer with water pushing. DETAILED DESCRIPTION OF THE INVENTION FIG. 1 schematically represents an example of a system for dispensing liquid yeast in a bakery according to one embodiment of the invention, corresponding to a direct metering system with a mixer with water. Between the outlet of a flowmeter 42 and the common washing return 65, three parallel liquid yeast and / or water circulation circuits are arranged, associated with three distinct mixers 1, 2 and 3, advantageously located at different distances from each other. the refrigerated chamber 4. The first circuit of the first mixer 1 is as follows. When feeding the mixer 1 in liquid yeast, at the outlet of the flowmeter 42, there is a valve 18 of the first circuit controlling access to a first supply pipe 11, through which liquid yeast pushed by push water, when this valve 18 is open and a water inlet valve 15 is closed, before passing through a check valve 13, to pass into a connector 14 in the form of T, through a hose 19 in position 19A, to end up pouring into the mixer 1 containing a crusher 10. The amount of liquid yeast to be dosed for the kneader 1 will be determined by the user, that is to say the baker through the reference cabinet 17. Then, once the valve 18 closed, cold water "process" from a cold water inlet 16 "process" will cross the open water inlet valve 15, then the T-shaped connector 14, before passing through the flexib the 19 in position 19A, finally pouring into the mixer 1. During cleaning, at the output of the flowmeter 42, is the valve 18 of the first circuit controlling access to the first supply pipe 11, by which can circulate the cleaning water, before passing through the check valve 13, to pass into the connector 14 T-shaped, to cross the hose 19 in position 19B, before returning through the washing return 12 and reach the level common wash return 65. The second circuit of the second kneader 2 is as follows. During the feeding of the mixer 2 in liquid yeast, at the output of the flowmeter 42, there is a valve 28 of the second circuit controlling access to a second supply pipe 21, through which liquid yeast pushed by push water, when this valve 28 is open and a water inlet valve 25 is closed, before passing through a check valve 23, to pass into a connector 24 in the form of T, through a hose 29 in position 29A, to end up pouring into the mixer 2 containing a crusher 20. The amount of liquid yeast to be dosed for the kneader 2 will be determined by the user, that is to say, the baker by means of the deposit cabinet 27. Then, once the valve 28 is closed, cold "process" water coming from a cold water "process" inlet 26 will pass through the open water inlet valve 25, then the T-shaped connector 24, before passing through the flexi ble 29 in position 29A, to end up pouring into the kneader 2. During cleaning, at the output of the flowmeter 42, is the valve 28 of the second circuit controlling access to the second supply pipe 21, by which can flow the cleaning water, before passing through the check valve 23, to pass into the connector 24 T-shaped, to cross the hose 29 in position 29B, before returning through the return wash 22 and reach the level of the common washing return 65.

The third circuit of the third kneader 3 is as follows. During the feeding of the kneader 3 in liquid yeast, at the output of the flowmeter 42, there is a valve 38 of the third circuit controlling access to a third supply pipe 31, through which liquid yeast pushed by push water, when this valve 38 is open and a water inlet valve 35 is closed, before passing through a check valve 33, to pass into a connector 34 in the form of T, through a hose 39 in position 39A, to end up pouring into the mixer 3 containing a scraper 30. The amount of liquid yeast to be dosed for the kneader 3 will be determined by the user, that is to say, the baker through the reference cabinet 37. Then, once the valve 38 closed, cold water "process" from a cold water inlet 36 "process" will cross the open water inlet valve 35, then the T-shaped connector 34, before passing through the xible 39 in 39A position, finally pouring into the mess 3.

During cleaning, at the outlet of the flowmeter 42, is the valve 38 of the first circuit controlling access to the first supply pipe 31, through which the cleaning water can flow, before passing through the non-return valve 33, to pass in the T-shaped connector 34, to cross the hose 39 in position 39B, before returning through the washing return 32 and to reach the level of the common washing return 65. The three circuits respectively corresponding to the three kneaders 1, 2 and 3 are alternately used, only one circuit at a time. To use the first mixer circuit 1, the valve 18 is open while the valves 28 and 38 are closed. To use the second mixer circuit 2, the valve 28 is open while the valves 18 and 38 are closed. To use the third mixer circuit 3, the valve 38 is open while the valves 18 and 28 are closed. All modes of operation will now be described in connection with the first circuit of the kneader 1, but these modes of operation proceed in a similar manner with the second circuit of the kneader 2 and with the third circuit of the kneader 3. The supply pipes can be several meters long, the supply pipe 11 reaching or exceeding for example 10 meters, the supply pipe 21 reaching or exceeding for example 20 meters, the supply pipe 31 reaching or exceeding for example 30 meters.

The valves 48, 49, 18, 28 and 38 and the flowmeter 42 are grouped together on an inner panel fixed against the wall 40 of the refrigerated chamber 4. The liquid yeast dispensing system can operate according to several modes of operation. In a first mode of operation, a liquid yeast dosage is made in the pitcher. It is a degraded mode of operation, when the second mode of operation, by cable distribution of liquid yeast, is unavailable.

A reservoir 41 of liquid yeast is disposed in a refrigerated chamber 4 separated from the rest of the bakery 5 by a wall 40. The reservoir 41 is a container resting on a pallet, it is therefore removable relative to the refrigerated chamber 4 and can be transported by a forklift. The tank 41 can also be a container on wheels.

The mobile kneader 1, on wheels, comprising the scrubber 10, will be fed with liquid yeast using a pitcher 61 which will be filled with liquid yeast when it is placed on the dosing table 69. Setpoint cabinet, not shown in Figure 1, for dosing the amount of yeast, is located on the same side of the wall 40 as the dosing table 69.

The user, that is to say the baker, gives a liquid yeast quantity instruction through a man-machine interface of the deposit cabinet, for example using a set comprising a keyboard and a screen. In FIG. 1, two alternative configurations are actually represented. A first configuration represents the circulation of liquid yeast in the liquid yeast circulation circuit, it corresponds to the connection positions 45A and 52A respectively of the hose 45 and the manual valve 52. A second configuration represents the circulation of cleaning water in the cleaning water recycling circuit, it corresponds to the connection positions 45B and 52B respectively of the hose 45 and the manual valve 52.

The circulation of liquid yeast in the liquid yeast circulation circuit is as follows. The thrust of the liquid yeast, in the liquid yeast circulation circuit, is essentially provided by the pump 44. Liquid yeast leaves the tank 41, passes through a manual valve 50 open, this manual valve 50 being closed when the hose 45 is not connected to the tank 41, passes through the valve 52A, flows in the hose 45A, is sucked upstream and discharged downstream of the pump 44, passes through the filter 43 of liquid yeast, passes through the wall 40 of the refrigerated chamber 4 , the valve 48 being closed, to reach the level of the arrival 72 of liquid yeast. This liquid yeast passes through the liquid yeast dosing valve 64, which is a manual or automatic valve, which is open as long as the amount of liquid yeast recorded is not reached and which closes as soon as the amount of liquid yeast recorded is reached. The dosing valve 63 of water is closed. Therefore, this liquid yeast flows through the common outlet 73 in the pitcher 61. Once the liquid yeast dosing valve 64 closed and the pitcher 61 filled with the amount of liquid yeast previously recorded by the user on the cabinet setpoint, the liquid yeast dosing operation is complete, and the user can restart to his mess 1 with his jug 61 filled with liquid yeast. In a second mode of operation, a television distribution of liquid yeast is carried out, the liquid yeast flowing from the cold chamber 4 to the kneader 1. The circulation of liquid yeast in the liquid yeast circulation circuit takes place in the same way or similar to the first mode of dosing operation at the pitcher, until it arrives at the level of the liquid yeast dosing valve 64. With the liquid yeast dosing valve 64 closed, the liquid yeast passes through the valve 48, the valve 48 being an automatic valve, the valve 49 being closed, then passes through the flow meter 42, before passing through the valve 18 which is open, the valves 28 and 38 being closed. Then, the liquid yeast starts in the first circuit of the kneader 1, pushed by water. As soon as the amount of liquid yeast dosed has passed through the valve 48 open, this valve 48 closes, the valve 49 opens, and water from the water inlet 62, pushes the liquid yeast dosed in the first circuit of the kneader 1. This water which pushes the liquid yeast will itself pour into the kneader 1, pushed by the next dose of liquid yeast which will itself be pushed by water into the next 1, and so on. In addition, it is also possible to determine the liquid yeast at both the kneader 1 and the pitcher 61; this requires opening the valves 48 and 64 simultaneously.

A remote return cabinet 17 sends a pilot command, through a not shown electrical connection or by wireless electric signal transmission, both to the flowmeter 42 and to the valve 48. In a non-limiting example, in the mess 1, are mixed about 2 liters of liquid yeast to about 40 to 50 liters of water in total. The water shoot is preferably carried out at the rate of 10 liters of liquid for 30 meters of piping. In the dispensing system of liquid yeast with water, as the liquid yeast did not stay long in the supply pipe 11, but it has only passed before pouring into the mess 1, there is no need, unlike other liquid yeast dispensing systems without water pushing to carry out daily washing of the feed pipe 1. The weekly wash, corresponding to a prolonged stoppage of the liquid yeast dispensing system, corresponds more precisely to a cleaning process preferably comprising three steps. The first step is a prewash, that is to say a washing of the entire liquid yeast dispensing circuit with only water, so as to empty the liquid yeast distribution circuit of the essential yeast liquid that stays there. The second step is proper washing, that is, washing the entire liquid yeast dispensing circuit with water and detergent. The detergent is advantageously added directly to the cleaning tank. In this second step, a first phase of 15 to 20 minutes is carried out with a recycling of this washing water comprising the detergent, so that this detergent has the time to act, followed by a second shorter phase which is carried out with an evacuation of this dirty wash water. The third step is rinsing, i.e. washing the entire liquid yeast dispensing circuit with only water so as to remove the remaining traces of detergent. Each of these cleaning phases will follow the next cycle, but if the washing phase generally has a recycle to save water and detergent, the pre-wash and rinse phases can be performed in an open circuit, that is, - say with evacuation of the cleaning water as soon as it has made a turn. The circulation of cleaning water in the water circulation circuit proceeds as follows. Water arrives through the water inlet 62, passes through the open valve 63, joins the cleaning tank 60 and the outlet 70 passes through the conduit 47, passes through the open valve 53, the valve 52B passes through the hose 45B, before going up to the pump 44, to cross the yeast filter 43, to cross the valve 48 which is open, the valve 64 being closed, to cross the flowmeter 42, and to enter the first circuit of the kneader 1 by the valve 18 open, the valves 28 and 38 being closed. Finally, after passing through the entire first mixer circuit 1, this cleaning water leaves the washing return 12 to enter the common washing return 65. After which, the cleaning water passes through the valve 67 open, the discharge valve 68 to the sewer 66 being closed, enters through the orifice 71 in the cleaning tank 60, out of the outlet 70, before passing through the conduit 47, through the valve 53 open and the valve 52B open, to pass by the hose 45B, to go back to the pump 44. And so on, until the cleaning water recycling circuit is full of water. The valve 63 then closes so that the water can be looped in the cleaning water recycling circuit to allow the detergent to act for a sufficient time, for example for about 20 minutes. During this circular circulation of the cleaning water, at each passage through the first circuit of the mixer 1, at the outlet of the supply pipe 11, the cleaning water passes through the check valve 13 and into the hose 19 in its connection position 19B. Then, the cleaning water passes through the hose 19, connected in its position 19B to a return pipe 12 which rises to end in the cleaning tank 60 which serves as a variable volume reservoir. This cleaning water will flow inside the cleaning tank 60 in which the detergent is also poured from the outside and by the user, at the beginning of the washing phase, before coming out through the outlet 70 and continue to circulate in the water circulation circuit, towards the pump 44 which ensures this loop circulation of the cleaning water. This cycle continues until the detergent in the flushing water has cleaned the entire water circulation system. The tank 41 is disconnected from the internal liquid yeast circulation circuit, the manual valve 50 is thus closed. Once the detergent has finished acting, the valve 67 is closed and the valve 68 is opened, which allows the dirty cleaning water to be discharged to the sewer 66. The washing phase is completed. Before the washing phase, there is a prewashing phase with water alone, that is to say without the addition of detergent, and after the washing phase, there is a rinsing phase with water. water alone. Part of an enzymatic liquid, also called "improver", improving the crispness and / or softness of the dough, is circulated, pushed by water, over most of the supply piping, before 1. In this case, the water-pushing system according to the invention also makes it possible to keep, for the most part, at a relatively low temperature, the improver, and to take it out of the refrigerated chamber 4. for a short time, just before use in the mixer 1. This improver is brought between the flow meter 42 and the valves 18, 28 and 38. This improver comes from a container 54 and passes through a valve 55 open to leave it pass, and closed when this enhancer is not required. Of course, the present invention is not limited to the examples and to the embodiment described and shown, but it is capable of numerous variants accessible to those skilled in the art.

Claims (12)

REVENDICATIONS1. Method for dispensing liquid yeast in a bakery, comprising a circulation of liquid yeast, from a refrigerated chamber (4) to a kneader (1, 2, 3), in a supply pipe (11, 21, 31) located between the refrigerated chamber (4) and the kneader (1, 2, 3), the refrigerated chamber (4) being deported with respect to the kneader (1, 2, 3), characterized in that, after leaving the refrigerated chamber (4), at least a portion of the circulating liquid yeast is pushed by water over most of the supply piping (11, 21, 31), before pouring into the kneader (1, 2 , 3). 2. Method of dispensing liquid yeast according to claim 1, characterized in that at least the part of the liquid yeast in circulation which flows last into the kneader (1, 2, 3), is pushed by water onto the entire supply pipe (11, 21, 31), before pouring into the mixer (1, 2, 3). 3. Method for dispensing liquid yeast according to any one of the preceding claims, characterized in that, before pouring into the kneader (1, 2, 3), the liquid yeast pushed by water, pushes itself even the volume of water that has pushed the previous dose of liquid yeast, which volume of water is also poured into the kneader (1, 2, 3). 4. Method of dispensing liquid yeast according to any one of the preceding claims, characterized in that liquid yeast and water having thrust of the liquid yeast are mixed in the kneader (1, 2, 3). with cold water, a temperature of less than or equal to 8 ° C, preferably a temperature of between 2 ° and 4 ° C, to help prepare the dough. 5. Method of dispensing liquid yeast according to any one of the preceding claims, characterized in that the liquid yeast can flow, being pushed by water, from the same refrigerated chamber 4 to several kneaders (1, 2, 3), at least alternately in one or the other of the supply pipes (11, 21, 31) respectively located between the refrigerated chamber (4) and the kneaders (1, 2, 3), the refrigerated chamber (4) being offset relative to at least several of the kneaders (1, 2, 3). 6. Process for the distribution of liquid yeast according to any one of the preceding claims, characterized in that, at least a portion of an enzymatic liquid, improving the crispness and or softness of the dough, is in circulation, pushed by water, on most of the supply piping (11, 21, 31), before pouring into the kneader (1, 2, 3). 7. Method of dispensing liquid yeast according to any one of the preceding claims, characterized in that the volume of water sent by the water inlet in the supply pipe (11, 21, 31) to push the liquid yeast remains substantially the same, regardless of the volume of liquid yeast to be poured into the kneader (1, 2, 3). 8. Process for dispensing liquid yeast according to any one of the preceding claims, characterized in that the water which pushes the liquid yeast is at a pressure of at least 2 bars, preferably at least 3 bars, and even more preferably at least 5 bar. 9. System for dispensing liquid yeast into a bakery, comprising: - a kneader (1, 2, 3), - a refrigerated chamber (4) offset from the kneader (1, 2, 3), - a supply pipe (11, 21, 31) disposed between the refrigerated chamber (4) and the kneader (1, 2, 3) so that liquid yeast flows from the refrigerated chamber (4) to the mixer (1, 2 , 3), characterized in that it also comprises a water inlet (62) connected in such a way that its water pushes, on the greater part of the feed pipe (11, 21, 31), at least a part of the liquid yeast in circulation. 10. A liquid yeast dispensing system according to claim 9, characterized in that it comprises several kneaders (1, 2, 3), preferably at least three kneaders (1, 2, 3), to which water can to push at least a portion of the liquid yeast in circulation, and in that it comprises several supply pipes (11, 21, 31) respectively associated with the kneaders (1, 2, 3), through which the water can push at least a portion of the liquid yeast in circulation, said supply pipes (11, 21, 31) being preferably distinct from each other over most of their length. 11 liquid yeast dispensing system according to any one of claims 9 to 10, characterized in that at least several of the kneaders (1, 2, 3), preferably all kneaders (1, 2, 3), share the same flow meter (42) and / or the same yeast valve (50) connected to a yeast tank (41) in the refrigerated chamber (4) and / or the same water valve (49) connected to the arrival of water (62). Liquid yeast dispensing system according to any one of claims 9 to 11, characterized in that it comprises a non-return valve (13, 23, 33) on the supply pipe (11, 21, 31), in the vicinity of the kneader (1, 2, 3), arranged to prevent unpressurized water under pressure from pouring into the kneader (1, 2, 3) .13. Liquid yeast dispensing system according to any one of claims 9 to 12, characterized in that the length of the feed pipe (11, 21, 31) is greater than 5m, preferably greater than 10m, preferably greater than at 20m, preferably greater than 30m. Liquid yeast dispensing system according to any one of claims 9 to 13, characterized in that the internal diameter of the supply pipe (11, 21, 31) is between 10 and 17 mm, preferably between 12 and 15mm. Liquid yeast dispensing system according to any one of claims 9 to 14, characterized in that it comprises a reservoir (41) of liquid yeast in the refrigerated chamber (4) and in that the capacity of the reservoir ( 41) of liquid yeast is between 100 liters and 1000 liters, preferably between 100 liters and 600 liters or between 300 liters and 1000 liters, more preferably between 300 liters and 600 liters. 16. A liquid yeast dispensing system according to any one of claims 9 to 15, characterized in that it comprises a water mixer arranged at the refrigerated chamber (4) to send the sprout water which at room temperature as soon as it leaves the refrigerated chamber (4). 17. Device for dispensing liquid yeast in a bakery, from a refrigerated chamber (4) offset to a kneader (1, 2, 3) comprising: a supply pipe (11, 21, 31) intended to be arranged between the refrigerated chamber (4) and the kneader (1, 2, 3) so that liquid yeast can flow from the refrigerated chamber (4) to the mixer (1, 2, 3), characterized in that said supply pipe (11, 21, 31) is intended to be connected to a water inlet (62) so that its water grows on the major part of the supply pipe (11, 21, 31), at least a portion of the liquid yeast in circulation.