FR3099028A1 - Method and machine for making thick pancakes, in particular pancakes or blinis - Google Patents

Abstract

There is proposed a method of making thick pancakes (50), in particular pancakes or blinis, with a machine comprising at least one baking support (2) of the plate or mold type and a dosing machine (100) configured to send food. dough on the at least one baking support in successive portions each forming a thick pancake. The method comprises the following successive steps: making the dough with a baker's yeast; grows dough from a starting density to a target density; degassing the dough to final density; and sending the degassed dough, by the metering machine (100), onto the at least one cooking support (2), in successive portions. Figure 8

Description

Method and machine for making thick pancakes, in particular pancakes or blinis

1. TECHNICAL AREA

The field of the invention is that of the manufacture of thick pancakes with a machine comprising at least one cooking support of the plate or mold type and a metering device configured to send batter onto the at least one cooking support in successive portions forming each a thick pancake.

The present invention applies in particular, but not exclusively, to the manufacture of pancakes or blinis. More generally, it can be applied in all cases where one wishes to manufacture thick pancakes (in particular thicker than traditional Breton pancakes which do not contain a leavening agent so as not to rise) from a dough containing baker's yeast (yeast obtained from different strains of Saccharomyces cerevisiae alone or in a mixture).

Thick pancakes generally have a smaller diameter than traditional Breton pancakes. For example, pancakes usually have a diameter between 3 and 12 cm.

2. TECHNOLOGICAL BACKGROUND

2.1 Classic solution For a dough with baking powder

We focus more particularly in the remainder of this document on describing the existing problem in the case of pancakes, which the inventor of the present patent application was confronted with. The invention is of course not limited to this particular field of application, but is of interest for any type of thick pancakes with which there is a close or similar problem.

Traditionally, the pancake is thick and fluffy. It is intended for a sweet or savory filling. Round in shape, it can be used as a support for toast, sandwiches, croques or burgers, replacing bread.

Usually, to make pancakes industrially (that is to say with a machine that can make large quantities), a dough is used in which the leavening agent is a baking powder (also called "baking powder" ). Baking powder comes in the form of a white powder. It requires moisture and heat to be effective. In contact with the dough, the baking soda (which is part of the composition of the baking powder) begins to release carbon dioxide for a short time and it only waits for the cooking heat to act completely and offer an aerial dough by the appearance of small bubbles. Once the baking powder has been incorporated into the dough, baking must be done quickly, otherwise the action of the baking powder will be lost.

The conventional process for manufacturing pancakes with a batter containing baking powder can be summarized as follows (see FIGS. 1A and 1B illustrating partial views, from the side and from above respectively, of a conventional machine making it possible to implement such a process classic):

1. making the dough by introducing liquid ingredients into a tank (not shown), then adding powders including baking powder;
2. pumping the paste from the tank to a dosing machine 1;
3. sending the dough, by the dosing machine 1 (via dosing heads, see description below), on a first baking carousel 2 (whose direction of rotation is indicated by the arrow referenced 3), in portions forming each a pancake 5;
4. cooking the first side of the pancakes on the first merry-go-round 2;
5. at the exit of the first merry-go-round, transfer (symbolized by the arrow referenced 4) of the pancakes on a mesh belt, for turning over the pancakes and sending them to a second cooking merry-go-round (not shown) for cooking the second side;
6. at the exit of the second merry-go-round, transfer then cooling of the pancakes.

The metering device 1 consists of several elements and comprises in particular, in a particular implementation:

• a hopper 11 which allows buffer storage of the paste;
• a set of (first) jacks 12 which suck the dough into the hopper 11 and send it to dosing heads 13 (each of the first jacks 12 is associated with one of the dosing heads 13);
• a set of removable dosing heads 13 which are fixed on a frame 14 of the dosing machine.

Each dosing head 13 itself comprises:

• a chamber 13a configured to receive the dough (as symbolized by the arrow referenced 21) and send it to the first baking carousel 2 (as symbolized by the arrows referenced 22). For this, the chamber 13a is provided with an inlet 135 (on the top) and two outlet orifices 133, 134 (on the bottom); And
• a shutter configured to allow passage of the dough, in successive portions, through the outlet orifices 133, 134 towards the first baking carousel 2. The shutter comprises a shutter plate 13c (for example metallic) comprising two orifices passage 131, 132 (of the same shape as the outlet orifices 133, 134) and actuated by a (second) jack 13b to assume a closed position (see FIGS. 2A and 2B , front views and bottom view respectively) of closure of the outlet orifices 133, 134 (due to the fact that they are not aligned with the passage orifices 131, 132) and an open position (see FIGS. 3A and 3B , front views and bottom view respectively) of non-closure exit orifices 133, 134 (because they are aligned with the passage orifices 131, 132).

The operation of the dosing head 13 is cyclical and can be summarized as follows for each cycle: the closing plate 13c is placed in the open position and the dosing machine sends paste under pressure via the inlet orifice 135, this which pushes the dough already present in the chamber 13a outwards via the outlet orifices 133, 134 (formation of two pancakes); then the shutter plate 13c is placed in the closed position, which corresponds to a resting of the dosing head 13 (during this time, the dosing machine will again look for dough in the hopper, which will be sent under pressure via inlet port 135 in the next cycle).

In Figures 2A and 2B (closed rest position), the arrow referenced 25 symbolizes the displacement of the jack 13b and the arrow referenced 23 symbolizes the displacement of the blanking plate 13c to arrive in the closed position.

In FIGS. 3A and 3B (open position for filling and emptying), the arrow referenced 21 symbolizes the entry of a new quantity of paste via the inlet orifice 135, the arrows referenced 22 symbolize the exit of the paste already present in the chamber 13a via the outlet orifices 133, 134 (and the passage orifices 131, 132), the arrow referenced 26 symbolizes the movement of the cylinder 13b and the arrow referenced 24 symbolizes the movement of the closing plate 13c to arrive in the open position.

Thus, when emptying the chamber 13a of a dosing head 13, two pancakes 5 are formed on the first cooking merry-go-round 2. When returning to the closed position, the closing plate 13c acts as a drop cutter .

In the example shown, the dosing machine 1 comprises three dosing heads 13, making it possible to dose six pancakes 5 at a time (at the rate of two pancakes per dosing head 13).

Cooking rides are, for example, large disc-shaped cast iron plates (circular shape), rotating around their center and heated by gas. Any surface area of each cooking carousel typically has a uniform circular motion.

In this case, and as illustrated in FIG. 4 (top view), any surface area of the first merry-go-round 2 passing opposite one of the outlet orifices 133, 134 has a uniform circular motion and its speed vector V, V ' is tangent to the circle 40, 40' of the trajectory.

The displacement of the shutter plate 13c from the open position to the closed position (as symbolized by the arrow referenced 23) is carried out according to:

- a direction perpendicular to the direction of the speed vector V, V' of any surface area of the first merry-go-round 2 passing opposite one of the outlet orifices 133, 134; And

- A direction going from this outlet orifice 133, 134 towards the center of the circle of the trajectory.

This implementation is systematically used today because it has the advantage of requiring only one blanking plate 13c (and a single cylinder 13b) for the two outlet orifices 133, 134 of the same metering head 13.

2.2 Disadvantages of the s classic solution in the case of a dough with yeast baker

The inventor of the present application has discovered that the conventional solution for a dough containing a baking powder, as described above (method and machine), is not suitable for a dough containing a baker's yeast.

There is an interest in replacing baking powder (pyrophosphate, tartrate, etc.) with baker's yeast. Indeed, through its action, the baker's yeast will bring not only the volume of the finished product (pancake for example), but also a characteristic taste and a soft texture. The baker's yeast will act by releasing CO2 which remains trapped in the dough. This will cause the density of the paste to decrease as it works. As a result, the viscosity and fluidity of dough containing baker's yeast are very different from "classic" dough containing baking powder.

A first drawback of the current solution is that it only allows volumetric dosing and therefore does not guarantee control of the weight of each pancake if the density of the dough is variable, as is the case with a dough made with baker's yeast.

A second drawback of the current solution is that the system of dosing heads 13, for dosing the dough on the moving merry-go-round 2, does not make it possible to give a round shape to the pancakes. Indeed, when the shutter plate 13c passes from the open position to the closed position, the (last) drop of dough is cut perpendicular to the circular path 40, 40' of the pancake, which results in an oval-shaped pancake of the due to the high viscosity of a dough made with a baker's yeast. This is shown schematically in Figure 5 , where oval-shaped pancakes are referenced 5'.

In other words, the double difficulty with a dough made with baker's yeast is therefore to have a constant weight from one pancake to another (due to the density of the dough which evolves) and a round shape. (due to the high viscosity of the paste).

3. OBJECTIVES

The invention, in at least one embodiment, aims in particular to overcome these various drawbacks of the state of the art.

More specifically, in at least one embodiment of the invention, an objective is to provide a solution (method, machine) for manufacturing thick pancakes (in particular pancakes or blinis) allowing the use of baker's yeast and to let it act to obtain the desired organoleptic characteristics (texture, taste, thickness, shape, etc.), while allowing a constant weight of the thick pancakes.

At least one embodiment of the invention also aims to provide such a technique such a solution making it possible to use baker's yeast and to let it act to obtain the desired organoleptic characteristics, while dosing pancakes round thick.

4. SUMMARY

In a particular embodiment of the invention, there is proposed a process for manufacturing thick pancakes, in particular pancakes or blinis, with a machine comprising at least one baking support of the plate or mold type and a dosing machine configured to send dough on the at least one baking support in successive portions each forming a thick pancake. The process comprises the following successive steps:

- making the dough with a baker's yeast;

- dough growth, from a starting density to a target density;

- degassing of the paste to a final density; And

- Sending the degassed dough, by the dosing machine, on the at least one baking support, in successive portions.

Thus, the proposed solution is based on a completely new and inventive approach consisting in standardizing the density of the batter at the time of dosing, to allow a constant weight from one thick pancake to another. To achieve this standardization of the density of the dough (made with baker's yeast), a dough proofing step (i.e. waiting for the baker's yeast to have acted sufficiently) is followed by a step of degassing the dough (that is to say, expelling the air from the dough just before transferring it to the dosing machine). As detailed below, various techniques can be employed to effect pulp degassing.

According to a particular characteristic, we place ourselves in the case where the dosing machine comprising at least one dosing head itself comprising: a chamber configured to receive the paste and provided with at least one exit orifice; and a shutter configured to allow passage of the dough, in successive portions, through the at least one outlet orifice towards the at least one baking support, the shutter comprising at least one shutter plate configured to assume a position closed closing of the at least one outlet orifice and an open position of non-closing of the at least one outlet orifice. In this context, the step of sending the dough by the dispenser onto the at least one baking support comprises, for a given portion, a displacement of the at least one closing plate, from the closed position to the position open then vice versa. The at least one cooking support is mobile, any surface area of the at least one cooking support having a uniform movement defined by a velocity vector having a direction and a direction. The displacement of the at least one shutter plate from the open position to the closed position is carried out according to: a direction included in an angular range of 30° centered on the direction of the velocity vector of any surface zone of the at least one support cooking passing opposite the at least one outlet; and the direction of said velocity vector.

Thus, thanks to a particular movement of the closing plate acting as a drop cutter, the proposed solution makes it possible to bring the drop towards the center of the thick pancake. This makes it possible to dose thick pancakes in a round shape, not an oval one.

In another embodiment of the invention, there is proposed a machine for manufacturing thick pancakes, in particular pancakes or blinis, from a dough manufactured with a baker's yeast and having undergone growth from a density of starting up to a target density, the machine comprising at least one baking support of the plate or mold type and a metering device configured to send dough onto the at least one baking support in successive portions, each forming a thick pancake. The machine includes means, activated when the dough has reached the target density, for degassing the dough to a final density.

Advantageously, the machine comprises means for implementing the steps that it performs in the manufacturing process as described above, in any one of its various embodiments.

Other particular characteristics of the method and/or of the machine are presented in the various dependent claims. They are discussed below in connection with the figures.

5. LIST OF FIGURES

Other characteristics and advantages of the invention will appear on reading the following description, given by way of indicative and non-limiting example, and the appended drawings, in which:

FIGS. 1A and 1B, already described above in relation to the prior art, are partial views, from the side and from above respectively, of a conventional machine comprising a first cooking merry-go-round (of circular shape) and making it possible to put implements a conventional process for making pancakes with a batter containing baking powder.

FIGS. 2A and 2B, already described above in relation to the prior art, show views, from the front and from below respectively, of a conventional metering head comprising a single closing plate in the closed position.

FIGS. 3A and 3B, already described above in relation to the prior art, show views, from the front and from below respectively, of a metering head comprising a single closing plate in the open position.

Figure 4, already described above in relation to the prior art, is a top view illustrating the movement of the shutter plate from the open position to the closed position, in a direction perpendicular to the direction of the speed vector of any surface area of the first merry-go-round passing opposite one of the exit orifices.

Figure 5, already described above in relation to the prior art, illustrates the obtaining of oval-shaped pancakes, showing the unsuitability of the conventional machine for a dough containing a baker's yeast.

FIG. 6 presents a flowchart of a particular embodiment of the method according to the invention for manufacturing pancakes with a dough containing a baker's yeast.

FIGS. 7A and 7B illustrate two particular implementations of the means used for the pulp degassing step.

Figure 8 is a top view of a machine according to a particular embodiment of the invention, comprising a first cooking carousel (circular in shape) and making it possible to implement the process of Figure 6 for manufacturing pancakes with a dough containing a baker's yeast.

FIGS. 9A and 9B represent views, from the front and from below respectively, of a metering head according to a particular embodiment of the invention, comprising two closure plates in the closed position.

FIGS. 10A and 10B represent views, from the front and from below respectively, of the metering head according to a particular embodiment of the invention, comprising two closure plates in the open position.

FIG. 11 is a top view illustrating the displacement of each closing plate of the dosing head of FIGS. 9A, 9B, 10A and 10B, from the open position to the closed position, according to the direction of the speed vector of any surface area of the first cooking carousel (circular in shape) passing opposite the outlet orifice associated with this closing plate.

FIG. 12 is a top view of a machine according to another particular embodiment of the invention, comprising a baking tunnel of rectilinear shape and also making it possible to implement the method of FIG. 6 for manufacturing pancakes with a dough containing a baker's yeast.

FIG. 13 is a top view illustrating the movement of each closing plate of a metering head of the machine of FIG. 12, from the open position to the closed position, according to the direction of the speed vector of any surface area of the cooking tunnel (rectilinear in shape) passing opposite the outlet orifice associated with this blanking plate.

6. DETAILED DESCRIPTION

In all the figures of this document, identical elements and steps are designated by the same reference numeral.

In the remainder of the description, it is considered, for illustrative purposes only, that the thick pancakes which it is desired to manufacture with a machine are pancakes. It is clear, however, that the present invention also applies to other types of thick pancakes, in particular blinis.

In a specific implementation described below, the proposed solution (process and machine) makes it possible to use baker's yeast, in order to obtain the desired organoleptic characteristics (texture, taste, thickness, shape, etc.), while allowing a constant weight of the pancakes and a dosage of the pancakes guaranteeing a round shape. In a first variant, only the part of the solution relating to the problem of the constant weight of the pancakes is implemented. In a second variant, only the part of the solution relating to the problem of the dosage of the pancakes guaranteeing a round shape is implemented.

We now present, in relation to FIG. 6 , a particular embodiment of the method according to the invention for manufacturing pancakes with a dough containing a baker's yeast, using a machine comprising at least one baking support of the plate or mold and a dosing device configured to send the batter onto the at least one baking support in successive portions, each forming a thick pancake. As detailed below, in a particular implementation, this machine is adapted with respect to the conventional machine described above comprising a first cooking merry-go-round 2 and a dosing machine 1 (see the description of FIGS. 1A, 1B, 2A, 2B, 3A , 3B and 4).

Step 61: making the dough with baker's yeast. After mixing the various ingredients in a tank, including the baker's yeast, the dough has a starting density which, in a particular implementation, is between 1 and 1.3.

Step 62: the dough is then left to rise so that the baker's yeast acts. The action of baker's yeast is measured by the evolution of the density of the dough, from the starting density to a target density. In a particular implementation, the target density is within a range from 0.85 to 1. When the dough reaches the target density, the yeasts are considered to have acted sufficiently.

Step 63: degassing the paste to a final density. In a particular implementation, the final density is substantially equal to the starting density (that is to say between 1 and 1.3).

Step 64: inserting the paste into the dispenser.

Step 65: metering of the dough by the metering device, that is to say sending the dough by the metering device to the at least one baking support, in successive portions.

Thus, the problem of the constant weight of pancakes is solved by standardizing the density of the dough. To standardize the density of the dough, the proposed solution consists of waiting for the baker's yeast to have acted sufficiently (step 62) then expelling the air from the dough (step 63) just before transferring it to the dispenser (step 64) .

For degassing the paste (step 63), several methods can be used, in particular (non-exhaustive list):

• a first method (illustrated in FIG. 7A ) consists in rotating a mixer shaft 72 provided with at least one propeller 73 and immersed in a tank 71 containing the paste. The rotation is for example carried out by a pneumatic motor with torque force. A pump 74 then makes it possible to transfer and insert the paste into the hopper 11 of the dispenser. Alternatively, the mixer shaft 72 is immersed in the hopper of the metering device (in this case, the order of steps 63 and 64 is reversed);
• a second method (illustrated in FIG. 7B ) consists in using a pump 74'' which makes it possible to expel the air from the dough during its transfer from the tank 71 to the hopper 11 of the metering device. In a particular implementation, the pump 74'' making it possible to obtain this effect is a lobe pump which expels the air during the transfer of the paste, without modifying the other technological characteristics. Since the lobe pump does not suck up the paste, it is best to force-feed it. To this end, the degassing of the paste by the lobe pump 74'' is preceded by a step (referenced 62' in FIG. 6) of passing the paste through another pump 74' (for example a diaphragm pump ) configured to make the dough more fluid. Thus, the diaphragm pump 74' sucks up the dough and gives it the necessary fluidity (which the dough made with baker's yeast does not have) to feed the lobe pump 74'';
• a third method (not illustrated) consists of expelling the air in the dough by placing a vacuum in a tank containing the dough.

In a particular implementation, for a metering of the dough by the metering device (step 65) guaranteeing a round shape of the pancakes, a machine adapted to the conventional machine described above is used (see FIGS. 1A, 1B, 2A, 2B, 3A, 3B and 4).

In the particular implementation illustrated in FIG. 8 , the adapted machine differs from the conventional machine in that it comprises a metering unit 100 whose metering heads 130 have been modified to enable the drop-cut function to be performed differently. In figure 8, the round-shaped pancakes are referenced 50.

Each 130 dosing head itself includes:

• a chamber 13a configured to receive the dough (as symbolized by the arrow referenced 21) and send it to the first baking carousel 2 (as symbolized by the arrows referenced 22). For this, the chamber 13a is provided with an inlet 135 (on the top) and two outlet orifices 133, 134 (on the bottom); And
• a shutter configured to allow passage of the dough, in successive portions, through the outlet orifices 133, 134 towards the first baking carousel 2. The shutter is modified in that, for each of the outlet orifices 133, 134 , it comprises a blanking plate 130c, 130c' (for example metallic) comprising a passage orifice 231, 232 (of the same shape as the outlet orifices 133, 134) and actuated by a jack 130b, 130b' to take a closed position (see FIGS. 9 A and 9 B , front views and bottom view respectively) for closing the associated outlet orifice 133, 134 (due to the fact that the latter is not aligned with the passage orifice 131, 132) and an open position (see FIGS. 10 A and 10 B , front views and bottom view respectively) of non-closing of the associated outlet orifice 133, 134 (due to the fact that the latter is aligned with the passage orifice 131, 132).

The operation of the dosing head 130 is cyclical and can be summarized as follows for each cycle: each of the closing plates 130c, 130c' is placed in the open position and the dosing machine sends paste under pressure via the orifice of inlet 135, which pushes the dough already present in the chamber 13a outwards via the outlet orifices 133, 134 (formation of two pancakes); then each of the closing plates 130c, 130c' is placed in the closed position, which corresponds to a resting of the dosing head 13 (during this time, the dosing machine will again look for dough in the hopper, which will be sent under pressure via inlet port 135 during the next cycle).

In FIGS. 9A and 9B (closed rest position), the arrows referenced 250 and 250' symbolize the movement of the jacks 130b and 130b' and the arrows referenced 230 and 230' symbolize the movement of the blanking plates 130c and 130c' for arrive in the closed position.

In FIGS. 10A and 10B (open position for filling and emptying), the arrow referenced 21 symbolizes the entry of a new quantity of paste via the inlet orifice 135, the arrows referenced 22 symbolize the exit of the dough already present in the chamber 13a via the outlet orifices 133, 134 (and the passage orifices 231, 232), the arrows referenced 260 and 260' symbolize the displacement of the cylinders 130b and 130b and the arrows referenced 240 and 240' symbolize moving the shutter plates 130c and 130c' to arrive in the open position.

Thus, during the emptying of the chamber 13a of a dosing head 13, two pancakes 50 are formed on the first cooking merry-go-round 2. When returning to the closed position, each of the closing plates 130c and 130c' plays the dripping role.

In the example shown, the dosing machine 100 comprises three dosing heads 130, making it possible to dose six pancakes 50 at a time (at the rate of two pancakes per dosing head 130).

As for the classic machine, the cooking rides are for example large cast iron disc-shaped plates (circular shape), rotating around their center and heated with gas.

In this case, and as illustrated in FIG. 11 (top view), any surface area of the first merry-go-round 2 passing opposite one of the outlet orifices 133, 134 has a uniform circular motion and its speed vector V, V ' is tangent to the circle 40, 40' of the trajectory.

The displacement of each of the shutter plates 130c, 130c' from the open position to the closed position (as symbolized by the arrows referenced 230 and 230') is carried out according to the direction and the sense of the speed vector V, V' of any surface area of the first merry-go-round 2 passing opposite one of the outlet orifices 133, 134.

In other words, to guarantee the round shape of the pancake, the dosing heads 130 have been modified to allow the drop to be cut independently on the two outlets 133, 134 and in the direction and direction of the velocity vector V, V' of any surface area of the first carousel 2 passing opposite the associated outlet orifice 133, 134.

In a variant, the displacement of each of the shutter plates 130c, 130c' from the open position to the closed position is carried out according to:

- a direction included in an angular range of 30° centered on the direction of the speed vector V, V' of any surface area of the first carousel 2 passing opposite the associated outlet orifice 133, 134; And

- the direction of this velocity vector.

The smaller the diameter of the pancake (dosed product), the more the angle between the aforementioned speed vector V, V' and the axis of movement of the associated shutter plate 130c, 130c' (playing the role of drop cup) will have to being weak. Depending on the size of the pancakes, we will be in the aforementioned angular range of 0 to 30° (that is to say between +15° and -15° with respect to the direction of the aforementioned velocity vector V, V' Preferably, and as described above (see FIG. 11), it will be chosen to cut the drop strictly in the direction of the aforementioned velocity vector V, V′.

The concept of the invention is not restricted to cooking supports of the carrousel type (circular in shape and rotating around a central point) but can also concern other types of cooking supports, such as rectilinear cooking tunnels (or any other shape) with dosage on plate or in mould.

FIG. 12 is a top view of a machine according to another particular embodiment of the invention, comprising a cooking tunnel 200 of rectilinear shape and also allowing the method of FIG. 6 to be implemented for the manufacture of 50 pancakes with a dough containing a baker's yeast. It is assumed that any surface area of the cooking tunnel has a uniform rectilinear movement (symbolized by the arrow referenced 201). The dosing heads 130 are identical to those of Figures 9A, 9B, 10A and 10B.

FIG. 13 is a top view illustrating the movement of each shutter plate 130c, 130c' of a metering head 130 of the machine of FIG. 12, from the open position to the closed position, in the direction of the velocity vector V2, V2' of any surface zone of the cooking tunnel 200 (of rectilinear shape) passing opposite the outlet orifice 133, 134 associated with this closing plate 130c, 130c'. The arrows referenced 400 and 400' symbolize the rectilinear trajectories of the pancakes 50 dosed at the outlet of the outlet orifices 133, 134.

Claims (16)

Process for manufacturing thick pancakes (50), in particular pancakes or blinis, with a machine comprising at least one baking support (2, 200) of the plate or mold type and a metering device (100) configured to send batter onto the at least one cooking medium in successive portions each forming a thick pancake, the method being characterized in that it comprises the following successive steps:
- production (61) of the dough with a baker's yeast;
- pushing (62) of the dough, from a starting density to a target density;
- degassing (63) of the paste to a final density; And
- Sending (65) of the degassed dough, by the dosing machine, on the at least one baking support, in successive portions. Process according to Claim 1, characterized in that the final density is substantially equal to the starting density. Method according to claim 1 or 2, characterized in that the starting density is within a range of 1 to 1.3 and the target density is within a range of 0.85 to 1. Process according to any one of Claims 1 to 3, characterized in that the degassing of the paste is carried out by rotating a mixer shaft (72) provided with at least one propeller (73) and immersed in a tank (71) containing the paste before transfer into the metering device (100), or immersed in a hopper (11) of the metering device (100). Process according to any one of Claims 1 to 3, characterized in that the degassing of the paste is carried out by a pump (74'') configured to expel the gas from the paste during the transfer of the paste from a tank (71 ) containing the dough towards the dispenser. Process according to Claim 5, characterized in that the pump (74'') carrying out the degassing of the paste is a lobe pump. Process according to Claim 5 or 6, characterized in that the degassing of the paste by the pump is preceded by a step of passing the paste through another pump (74') configured to make the paste more fluid. Method according to Claim 7, characterized in that the other pump (74') is a diaphragm pump. Process according to any one of Claims 1 to 3, characterized in that the degassing of the paste is carried out by placing a vacuum in a tank (71) containing the paste. Method according to any one of claims 1 to 9, the metering device (100) comprising at least one metering head (130) itself comprising:
- a chamber (13a) configured to receive the dough and provided with at least one outlet orifice (133, 134); And
- a shutter configured to allow passage of the dough, in successive portions, through the at least one outlet orifice towards the at least one baking support, the shutter comprising at least one shutter plate (130c, 130c' ) configured to assume a closed closed position of the at least one outlet orifice (133, 134) and a non-closed open position of the at least one outlet orifice (133, 134);
characterized in that the step of sending the dough by the metering device (100) onto the at least one cooking support (2) comprises, for a given portion, a displacement of the at least one closing plate (130c , 130c'), from the closed position to the open position then vice versa,
in that the at least one cooking support (2) is mobile, any surface area of the at least one cooking support having a uniform movement defined by a speed vector (V, V') having a direction and a direction,
and in that the movement of the at least one shutter plate (130c, 130c') from the open position to the closed position is carried out according to:
- a direction comprised in an angular range of 30° centered on the direction of the velocity vector (V, V') of any surface zone of the at least one cooking support (2) passing opposite the at least one outlet orifice ( 133, 134); And
- the direction of said speed vector. Method according to Claim 10, characterized in that the movement of the at least one shutter plate (130c, 130c') from the open position to the closed position is carried out in the direction of the said velocity vector (V, V'). Method according to any one of Claims 10 and 11, the chamber being provided with a plurality of outlet orifices (133, 134), the obturator comprising a plurality of obturation plates (130c, 130c') each associated to one of the outlet orifices and each configured to adopt a closed position for blocking the associated outlet orifice and an open position for non-closing the associated outlet orifice,
characterized in that the step of sending the dough by the metering device (100) onto the at least one cooking support (2) comprises, for a given portion coming out of a given outlet orifice (133, 134), a displacement of the closing plate (130c, 130c') associated with the given outlet orifice, from the closed position to the open position then vice versa,
and in that the displacement of the associated closing plate (130c, 130c'), from the open position to the closed position, is carried out according to:
- a direction comprised in an angular range of 30° centered on the direction of the velocity vector (V, V') of any surface zone of the at least one cooking support (2) passing opposite the given outlet orifice ( 133, 134); And
- the direction of said speed vector. Method according to any one of Claims 10 to 12, the at least one baking support comprising at least one baking carousel (2) of circular shape and in rotation around a central point, characterized in that any surface zone the at least one baking carousel has a uniform circular motion. Method according to any one of Claims 10 to 12, the at least one baking support comprising at least one baking tunnel (200) of rectilinear shape, characterized in that any surface zone of the at least one baking tunnel has a uniform rectilinear motion. Machine for manufacturing thick pancakes (50), in particular pancakes or blinis, from a dough manufactured with a baker's yeast and having undergone rising from a starting density to a target density, the machine comprising at at least one cooking support (2, 200) of the plate or mold type and a metering device (100) configured to send batter onto the at least one cooking support in successive portions each forming a thick pancake, the machine being characterized in that that it comprises means (72, 74', 74''), activated when the paste has reached the target density, for degassing the paste to a final density. Machine according to Claim 15, characterized in that the metering device (100) comprises at least one metering head (130) itself comprising:
- a chamber (13a) configured to receive the dough and provided with at least one outlet orifice (133, 134); And
- a shutter configured to allow passage of the dough, in successive portions, through the at least one outlet orifice towards the at least one baking support, the shutter comprising at least one shutter plate (130c, 130c' ) configured to assume a closed closed position of the at least one outlet orifice (133, 134) and an open non-closing position of the at least one outlet orifice (133, 134),
in that the at least one cooking support (2) is mobile and configured so that any surface area of the at least one cooking support has a uniform movement defined by a velocity vector (V, V') having a direction and a sense,
and in that the at least one shutter plate (130c, 130c') is configured to move from the open position to the closed position according to:
- a direction comprised in an angular range of 30° centered on the direction of the velocity vector (V, V') of any surface zone of the at least one cooking support (2) passing opposite the at least one outlet orifice ( 133, 134); And
- the direction of said speed vector.