GB189908328A - Improvements in the Moulding or Shaping of Dough into Loaves of Bread, Pastry, or the like. - Google Patents

Abstract

8328. Callow, J. April 20. Moulding dough.- The dough is rolled between rollers a and fed down a table b. A row of cutters c, mounted on a rocking shaft d, cut out pieces of dough of the required size, and transfer them either on to travelling bands for r proving and aerating directly, or to a row of moulding- bowls h carried by a travelling band k. The lumps of dough are carried forwards until they come beneath moulding- boards x, which are hung from frames w, w<1>. The frames reciprocate to cause the boards to approach, being operated by cranked arms 6, and also have a vertical movement, being lifted by the cross-bar y and rods 10, so as to shape the dough. Rams 15 carried by frames 16 press down the dough when the boards rise. When the dough moves forwards again, the bowls may be given a rotary movement by means of star-wheels and pins u so as to expose another side to the next set of moulding-boards x. This continues until the dough reaches the special moulds 22. These consist of boxes which surround the dough, and are capable of expanding or contracting on all sides simultaneously, and at the same time of rising vertically. The moulds are formed with grooved sliding pieces interlocking and controlled by pins working in inclined slots. Rams 38 operate in connection. After leaving these moulds the loaves are pressed by a plunger 39, and then discharged on to a travelling belt 40. To ensure that the lump of dough falls exactly in the right position of the conveyer, a box is lowered on to it at the moment the dough falls, and is raised again afterwards. In order to allow the bowls &c. to pass without scraping the dough, the conveyer is lowered by a cam mechanism as soon as the dough is delivered upon it. The bowls are dusted with flour by means of a brush 57 before re-use. The moulding-boards x may be hinged to the bracket w<2>, and be arranged to tilt during the working of the dough. When the dough is fed on to travelling bands for proving and aerating, several bands are arranged one above another, and the dough falls rom one to the next and so on.