GB1086544A - Breadmaking process and apparatus - Google Patents
Breadmaking process and apparatusInfo
- Publication number
- GB1086544A GB1086544A GB2266966A GB2266966A GB1086544A GB 1086544 A GB1086544 A GB 1086544A GB 2266966 A GB2266966 A GB 2266966A GB 2266966 A GB2266966 A GB 2266966A GB 1086544 A GB1086544 A GB 1086544A
- Authority
- GB
- United Kingdom
- Prior art keywords
- bar
- bread
- atmospheric
- advanced
- baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 abstract 4
- 239000004020 conductor Substances 0.000 abstract 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000006229 carbon black Substances 0.000 abstract 1
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- 239000004744 fabric Substances 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 abstract 1
- 239000011521 glass Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- -1 polytetrafluoroethylene Polymers 0.000 abstract 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 abstract 1
- 239000004810 polytetrafluoroethylene Substances 0.000 abstract 1
- 229920002379 silicone rubber Polymers 0.000 abstract 1
- 239000004945 silicone rubber Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B2/00—Baking apparatus employing high-frequency or infrared heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B7/00—Baking plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1,086,544. Making bread. P. J. BOORAS. May 20, 1966, No. 22669/66. Headings A2A and A2B. In the continuous manufacture of bread, bread dough including a fast raising leavening agent (e.g. carbon dioxide which may be added as a gas or in solution), is extruded as a bar, the bar is shaped and heated as it is advanced through a continuing arrangement at atmospheric or superatmospheric pressure, and then the shaped and baked bar is cooled in a chamber at atmospheric or reduced pressure and cut into loaves which are sliced and wrapped. The continuing arrangement is made up from four vapour porous endless belts 19, 20, 22, 24 made of woven glass fabric, polytetrafluoroethylene or silicone rubber coated with or containing a heat dissipative conductor, e.g. copper or carbon black. The heating means may comprise dielectric plates connected to a high frequency generator and the dielectric field produced thereby heats the conductors in the belts such that the bread is baked and browned by dielectric heating and by radiant heat from the heated conductors. The pressure applied to the bar to shape it may be varied as the bar is advanced through the continuing arrangement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2266966A GB1086544A (en) | 1966-05-20 | 1966-05-20 | Breadmaking process and apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2266966A GB1086544A (en) | 1966-05-20 | 1966-05-20 | Breadmaking process and apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1086544A true GB1086544A (en) | 1967-10-11 |
Family
ID=10183180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2266966A Expired GB1086544A (en) | 1966-05-20 | 1966-05-20 | Breadmaking process and apparatus |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1086544A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0250159A1 (en) * | 1986-06-11 | 1987-12-23 | Electricity Association Services Limited | Method of baking |
| EP0266958A2 (en) * | 1986-10-29 | 1988-05-11 | Frito-Lay, Inc. | Dielectric drying of hot plastic food extrudate |
| GB2247815A (en) * | 1990-08-03 | 1992-03-11 | Univ Kansas State | Dielectric heating |
| EP0510320A1 (en) * | 1991-03-01 | 1992-10-28 | Werner & Pfleiderer GmbH | Process for the preparation of bakery products and similar products |
| EP0962142A2 (en) * | 1998-02-12 | 1999-12-08 | C.I.M. S.r.l. | Apparatus for feeding machines for making bread or the like |
| EP1116440A2 (en) * | 2000-01-12 | 2001-07-18 | Sasib UK Ltd. | Method of and line for breadcrumb production |
| ES2320297A1 (en) * | 2006-12-22 | 2009-05-20 | Universidad De Valladolid | Equipment for baking food products with variation of pressure (Machine-translation by Google Translate, not legally binding) |
| NL2001183C2 (en) * | 2008-01-15 | 2009-07-16 | Lothar Pasch | Measuring device. |
| EP3494794A1 (en) * | 2017-12-06 | 2019-06-12 | Deutsches Institut für Lebensmitteltechnik e.V. | Method and device for continuous production of dimensionally stable foamed food |
-
1966
- 1966-05-20 GB GB2266966A patent/GB1086544A/en not_active Expired
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0250159A1 (en) * | 1986-06-11 | 1987-12-23 | Electricity Association Services Limited | Method of baking |
| EP0266958A2 (en) * | 1986-10-29 | 1988-05-11 | Frito-Lay, Inc. | Dielectric drying of hot plastic food extrudate |
| EP0266958A3 (en) * | 1986-10-29 | 1989-05-10 | Frito-Lay, Inc. | Dielectric drying of hot plastic food extrudate |
| US4958054A (en) * | 1986-10-29 | 1990-09-18 | Fritto-Lay Inc. | Dielectric drying of hot plastic food extrudate |
| GB2247815A (en) * | 1990-08-03 | 1992-03-11 | Univ Kansas State | Dielectric heating |
| EP0510320A1 (en) * | 1991-03-01 | 1992-10-28 | Werner & Pfleiderer GmbH | Process for the preparation of bakery products and similar products |
| EP0962142A2 (en) * | 1998-02-12 | 1999-12-08 | C.I.M. S.r.l. | Apparatus for feeding machines for making bread or the like |
| EP0962142A3 (en) * | 1998-02-12 | 2000-03-29 | C.I.M. S.r.l. | Apparatus for feeding machines for making bread or the like |
| EP1116440A2 (en) * | 2000-01-12 | 2001-07-18 | Sasib UK Ltd. | Method of and line for breadcrumb production |
| EP1116440A3 (en) * | 2000-01-12 | 2003-12-10 | Sasib UK Ltd. | Method of and line for breadcrumb production |
| ES2320297A1 (en) * | 2006-12-22 | 2009-05-20 | Universidad De Valladolid | Equipment for baking food products with variation of pressure (Machine-translation by Google Translate, not legally binding) |
| NL2001183C2 (en) * | 2008-01-15 | 2009-07-16 | Lothar Pasch | Measuring device. |
| WO2009091247A1 (en) * | 2008-01-15 | 2009-07-23 | Lothar Pasch | Metering device |
| EP3494794A1 (en) * | 2017-12-06 | 2019-06-12 | Deutsches Institut für Lebensmitteltechnik e.V. | Method and device for continuous production of dimensionally stable foamed food |
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