FR3091973A1 - Dough processing machine - Google Patents

Abstract

The invention relates to a processing machine in particular for dough (1, 2), such as a highly hydrated bread dough, the machine comprising a cutting conveyor (3) comprising a longitudinal cutting belt (4), on which dough may be arranged, the machine further comprising a blade (5) configured to be driven in a cutting movement in a cutting direction (6), the machine further comprising a receiving conveyor 7 comprising a belt of longitudinal reception (8), the machine being configured so that after cutting, part of the dough (2) is transferred to the reception conveyor (7), characterized in that the machine further comprises a device for cooking (9) associated with the receiving conveyor (7). The invention further relates to a corresponding method. (Fig. 1)

Description

dough processing machine

The present invention relates to a dough processing machine, in particular in the fields of bakery, pastries or pastry.

In these fields, the doughs generally used have a water content close to 60% by weight relative to the flour weight of the dough. The usual equipment and methods are suitable for this type of dough. Beyond this water content, the dough acquires particular mechanical properties and becomes sticky and more difficult to process, in particular to cut out in order to distribute in baking supports.

A solution proposed in the prior art concerns the sprinkling of flour on the dough and/or a cutting blade to improve its processing. However, this type of solution is difficult to apply on an industrial scale.

In addition, hyperhydrated doughs have an elasticity such that following cutting by a blade, when the blade is withdrawn, the dough reforms.

An object of the present invention is to provide a machine and a method for treating a highly hydrated dough, better suited to industrial use, namely allowing in particular to cut it and distribute it for baking dough pieces.

To achieve this objective, the invention proposes a processing machine in particular for dough, the machine comprising
- a cutting conveyor comprising a longitudinal cutting belt,
- a blade configured to be driven in a cutting movement along a cutting direction along a cutting direction not parallel to the cutting strip so as to come into contact with the cutting strip,
the blade and/or the cutting conveyor being further configured to be driven in separation translation so that the blade translates relative to and along the cutting strip while remaining substantially in contact with the cutting strip.

According to the invention, the machine comprises a receiving conveyor comprising a longitudinal receiving belt, the cutting conveyor being able to be arranged at least partially above the receiving conveyor, and furthermore, the cutting conveyor is movable between
- an entry position in which the cutting conveyor extends longitudinally along an entry direction that is not parallel to the cutting direction, and
- a transfer position in which the cutting conveyor extends along a transfer direction different from the entry direction, and the cutting strip comes into contact with the receiving strip,
the cutting conveyor being configured to be driven by the blade in cutting motion, from the entry position to the transfer position,
the blade and/or the cutting conveyor being further configured to be driven in transfer translation so that the blade translates relative to and along the cutting strip at one end thereof while remaining substantially in contact with said end, then the blade comes into contact with the receiving strip.

Advantageously, the machine according to the invention is configured so that after the blade has cut the dough, the blade and/or the cutting support driven in translation makes it possible to easily transfer a piece of dough onto the receiving conveyor.

According to other aspects taken in isolation or combined according to all technically feasible combinations:
- The blade is driven in separation translation, and the conveyor is driven in transfer translation; and or
- the cutting conveyor is also movable from a rest position in which the cutting conveyor is moved away from the blade, towards the entry position, and preferably, from the transfer position towards the rest position; and or
- the cutting conveyor is rotatable between the entry position and the transfer position; and or
- The blade is further configured to be driven in translation in a direction, slicing perpendicular to the separation translation; and or
- the machine further comprises a cooking device associated with the receiving conveyor; and or
- the receiving conveyor is arranged between the cutting conveyor and the cooking device; and or
- at least one work surface, preferably the receiving strip, comprises a non-stick coating; and or
- the cutting conveyor has a triangular type section in the conveying direction.

The invention also relates to a method for treating a dough comprising more than 80% by weight of water relative to the weight of flour in the dough, the method comprising the use of a treatment machine according to one previous claims.

More generally, the invention relates to a processing method in particular for pulp, the method comprising steps for

drive a longitudinal cutting belt from a cutting conveyor,

driving a blade in a cutting motion in a cutting direction not parallel to the cutting strip so as to come into contact with the cutting strip,

driving the blade and/or the cutting conveyor in separation translation so that the blade translates relative to and along the cutting strip while remaining substantially in contact with the cutting strip,

preferably arrange the cutting conveyor at least partially above the receiving conveyor,

• d'une position, d'entrée dans laquelle le convoyeur de découpage s'étend longitudinalement suivant une direction, d'entrée non-parallèle à la direction de découpage, vers
• une position de transfert dans laquelle le convoyeur de découpage s'étend suivant une direction de transfert différente de la direction d'entrée, et la bande de découpage entre en contact avec la bande de réception,

to drive, via the blade in cutting motion, the cutting conveyor

• from an entry position in which the cutting conveyor extends longitudinally in an entry direction not parallel to the cutting direction, towards
• a transfer position in which the cutting conveyor extends along a transfer direction different from the entry direction, and the cutting strip comes into contact with the receiving strip,

drive the blade and/or the cutting conveyor in transfer translation so that the blade translates relative to and along the cutting strip at one end of the latter while remaining substantially in contact with said end, then the blade enters in contact with the receiving band.

The invention will be further detailed by the description of non-limiting embodiments, and on the basis of the appended figures, in which:

FIG. 1 side view of the machine according to a preferred variant of the invention;

FIGS. 2 to 5 are side views according to FIG. 1 illustrating successive stages of processing by said machine, before returning to the state of FIG. 1; And

figure 6 top view of the machine of figure 1.

The invention relates to a processing machine in particular for dough 1, 2, such as highly hydrated bread dough. This type of dough generally comprises more than 60% by weight of water compared to the flour weight of the dough.

The machine comprises a cutting conveyor 3 comprising a cutting strip 4 longitudinal. Conveyor belt drive systems may include a drive wheel and a motor.

According to a variant, the cutting conveyor 3 has a triangular type section in the conveying direction. More generally, the cutting conveyor 3 comprises a steep portion. For example, the cutting strip 4 has, for this purpose, an elevation of 20 cm every 3 meters.

Advantageously, a conveyor belt allows easy movement of the dough 1, 2. In addition, a conveyor belt can be oriented in an oblique direction. An oblique direction makes it possible to take advantage of gravity for conveying and/or transfer, when the conveyor belt is steep.

On the cutting strip 4 is arranged a dough to be cut. In particular, the dough to be cut is in the form of a strip of dough 1 having a strip length along a conveying direction defining the progression of the strip of dough 1, and a strip width perpendicular to the conveying direction.

The strip of dough 1 is formed, for example, by successive demoulding of several pieces of dough on the cutting conveyor 3 along the length of the cutting strip 4. The pieces of dough then stick together due to the specific properties of elasticity. and sticking the hyperhydrated dough.

According to a variant, the machine further comprises a lifting support (not shown), on which the dough rises before being transferred to the conveying support. For example, a lifting tray can be provided for this purpose.

Preferably, the cutting conveyor 3 is configured to receive the strip of dough 1 over a constant dimension in a direction perpendicular to the cutting direction 6, in particular along the width of the strip of dough 1. The strip of dough 1 is cut along its width. Thus, the width of the strip determines a standard length of dough piece,

The machine further comprising a blade 5 configured to be driven in a cutting movement along a cutting direction 6. The blade 5 makes it possible to cut the strip of dough 1. In particular, the cutting direction S is vertical and the blade 5 is driven down. Preferably, the cutting movement is a translation. Translation cutting, also called guillotining, allows regular cutting of the dough. A rotation cutting movement can also be considered»

The cutting direction 6 is not parallel to the cutting strip 4. Preferably, these directions are perpendicular to each other to produce straight dough pieces extending perpendicular to the cutting strip 4.

During the cutting movement, the blade 5 engages in the strip of dough 1 so as to delimit it into two parts, namely a strip of residual dough 1 and a piece of dough 2 to be baked for bread.

Adjustments of the actuating force of the blade 5 can be adapted according to the composition of the dough 1, 2. Preferably, the blade 5 descends very quickly on contact with the strip of dough 1 then slows down on contact with it. and penetrates the dough at medium speed to cut at full power then rises at high speed»

According to a variant, water or flour can be spread beforehand on the blade 5 and/or on the strip of dough 1 before cutting, to prevent the dough from sticking to the blade 5. Preferably, the machine is configured to spread flour and/or water on the blade 5 before cutting.

The best results are obtained by spraying, preferably regularly, water in fine droplets on the blade and optionally by pouring flour on the dough. The water makes it possible to have almost no sticky dough on the blade 5.

A water mist on the blade 5 gives excellent results while optimizing the quantity of water on the blade.

The blade 5 driven in the cutting motion comes into contact with the cutting strip 4.

The blade 5 and/or the cutting conveyor can also be configured to be driven in separation translation 5a so that the blade 5 translates relative to and along the cutting strip 4 while remaining substantially in contact with the cutting strip 4. The separation translation is carried out over 1 to 2 cm.

Preferably, the separation translation is carried out so that the blade 5 translates relative to the cutting strip 4 and in particular in the direction of progression of the strip of dough.

Preferably, the blade 5 is driven along the separation translation, the cutting conveyor 3 remaining in the transfer position.

According to a variant, the blade 5 is also configured to be driven in translation along a slicing direction perpendicular to the separation translation 5a. With reference to the figures, the slicing direction is perpendicular to the plane of the figures.

A movement in the slicing direction 5b makes it possible to better cut the hyperhydrated dough, despite the mechanical constraints.

For example, the slicing motion is done over two centimeters.

According to the invention, the machine further comprises a receiving conveyor 7 comprising a longitudinal receiving belt 8. The cutting conveyor 3 can be arranged at least partially above the receiving conveyor 7, and the cutting conveyor 3 is movable between an entry position and a transfer position detailed below.

According to a variant, the cutting conveyor 3 is also movable from a rest position in which the cutting conveyor 3 is moved away from the blade 5, towards the entry position, and preferably, from the transfer position towards the rest position. In particular, the cutting conveyor 3 is first in the rest position before being moved towards the entry position, in which the blade 5 driven in the cutting movement can come into contact with the cutting belt.

In the entry position, the cutting conveyor 3 extends longitudinally in an entry direction that is not parallel to the cutting direction.

In the transfer position, the cutting conveyor 3 extends along a different transfer direction from the entry direction, and the cutting belt 4 comes into contact with the receiving belt 8.

According to a variant, the cutting conveyor 3 is rotatable, between the entry position and the transfer position.

The cutting conveyor 3 is configured to be driven by the blade 5 in cutting motion, from the entry position to the transfer position.

The blade and/or the cutting conveyor 3 are further configured to be driven in transfer translation so that the blade 5 translates relative to and along the cutting strip 4 at one end of the latter while remaining substantially in contact with said end, then the blade 5 comes into contact with the receiving strip. In particular, blade 5 remains substantially in contact with cutting strip 4 at said end.

Preferably, the transfer translation is carried out so that the blade 5 translates relative to the cutting strip 4 and in particular in a direction opposite to the direction of progression of the dough.

Preferably, the cutting conveyor 3 is driven along the transfer translation 3a, the blade 5 remaining at the end of the cutting movement.

Thus, the machine is configured so that after cutting, part of the dough, namely the dough piece 2, is transferred to the receiving conveyor. 7.

Advantageously, the machine according to the invention is configured so that after the blade has cut the dough, the blade and/or the cutting support driven in translation makes it possible to easily transfer a dough piece 2 onto the receiving conveyor 7 »

Furthermore, the machine according to the invention allows automation and industrialization of the processing to produce larger quantities of cut and preferably cooked dough.

According to a variant, substantially simultaneously with the transfer translation, the cutting strip is actuated to put the strip of residual dough 1 in position for the next cut.

Preferably, after the transfer, the blade 5 and the cutting conveyor are configured to return to their initial positions, in particular that illustrated in FIG. 1. Return means such as springs can be provided for this purpose. Advantageously, such return means allow easy return to the initial position. Jacks can be provided for the returns of the blade 5 and/or of the cutting support 5 to their initial positions.

According to a variant, jacks are used to drive the cutting conveyor 3 in transfer translation, and/or the blade 5 in cutting and/or separation translation.

According to a variant, at least one work surface, preferably the receiving strip, 8, comprises a non-stick coating. For example, polytetrafluoroethylene (ptfe) can be used. Advantageously, the processing of the paste is facilitated because it is less sticky to these surfaces.

Preferably, the receiving belt 8 is configured to move the dough in a cooking zone. Advantageously, a receiving strip 8 comprising a non-stick coating makes it possible to counteract an increase in the sticking properties of the dough due to cooking.

According to a variant, the machine further comprises a cooking device 9 associated with the receiving conveyor 7. The cooking device 9, such as an oven, is preferably traversed by the receiving belt 8.

According to a variant, the receiving conveyor 7 is arranged between the cutting conveyor 3 and the cooking device 9. Such an arrangement makes it possible to limit the size of the processing device in the vertical direction.

The invention also relates to a method for treating a dough comprising more than 80% by weight of water relative to the weight of flour in the dough, the method comprising the use of a treatment machine according to the invention .

Such a process makes it possible to create automated production lines for cooked pasta, in particular bread.

In particular, doughs, in particular bread doughs, having a content of more than 90 or even 100% to 110% can be processed with the machine according to the invention. Surprisingly, the applicant noticed that this type of dough, although difficult to process with conventional instruments, makes it possible to obtain a better-tasting bread than the breads of the prior art, at less cost.

According to a variant, the dough from the processing machine is a leavened dough.

Advantageously, the dough raised and cut by the machine is ready to bake.

In the state of the art for a long time, it was important not to increase the quantities of water beyond 60% so as not to have a dough that was difficult to knead, cut and distribute in trays.

The applicant has noticed that the difficulties are mainly related to kneading by hand and to the elasticity of the dough. A treatment by the machine according to the invention makes it possible to overcome these difficulties because the blade 5 and the conveyor belts are particularly suitable for the treatment of dough.

The preferred composition and that according to the prior art differ by the water content in the preparation of the dough, however, there is a strong difference in taste on the bread obtained, that resulting from the dough according to the invention being much better d 'after specialists in the field.

More generally, the invention relates to a method of treatment in particular for pulp,

The method preferably begins with a step of placing the cutting conveyor 3 at least partially above the receiving conveyor 7.

The method further comprises a step of driving a longitudinal cutting belt from a cutting conveyor 3.

The method further comprises a step of driving a blade 5 in a cutting movement along a cutting direction 6 non-parallel to the cutting strip so as to come into contact with the cutting strip.

The method further comprises a step of driving the blade 5 and/or the cutting conveyor in separation translation so that the blade 5 translates relative to and along the cutting strip while remaining substantially in contact with the strip. cutting.

The method further comprises a step of driving, via the blade 5 in the cutting motion, the cutting conveyor 3 is:

an entry position in which the cutting conveyor 3 extends longitudinally along an entry direction that is not parallel to the cutting direction, towards

a transfer position in which the cutting conveyor 3 extends along a transfer direction different from the entry direction, and the cutting strip comes into contact with the receiving strip.

The method further comprises a step of driving the blade and/or the cutting conveyor 3 in transfer translation so that the blade 5 translates relative to and along the cutting strip 4 at the end of the latter while remaining substantially in contact with said end, then the blade 5 comes into contact with the receiving strip.

Claims (9)

Processing machine in particular for dough (1, 2), such as highly hydrated bread dough, the machine comprising a cutting conveyor (3) comprising a longitudinal cutting belt (4), on which a dough can be arranged to be cut, the machine further comprising a blade (5) configured to be driven in a cutting movement along a cutting direction (6), the machine further comprising a reception conveyor 7 comprising a reception belt (8) longitudinal , the machine being configured so that after cutting, part of the dough (2) is transferred to the receiving conveyor (7), characterized in that the machine further comprises a cooking device (9) associated to the receiving conveyor (7). Processing machine according to the preceding claim, characterized in that the cooking device 9 is traversed by the receiving strip. Processing machine according to one of the preceding claims, characterized in that the cooking device 9 is an oven. Processing machine according to one of the preceding claims, characterized in that the blade 5 is further configured to be driven in translation along a slicing direction (5b). Processing machine according to the preceding claim, characterized in that the blade 5 is further configured to be driven in a separation translation 5a perpendicular to the slicing translation. Processing machine according to the preceding claim, in which the reception conveyor (7) is arranged between the cutting conveyor {3} and the cooking device (9), Processing machine according to one of the preceding claims, in which at least one working surface, preferably the receiving strip (8), comprises an anti-adherent coating. Processing machine according to the preceding claim, in which the cutting conveyor (3) has a section, of the triangular type in the direction of the conveying. A method of automated production of cooked pasta, the method comprising the use of a processing machine according to one of the preceding claims.