GB2265109A

GB2265109A - Dough handling apparatus

Info

Publication number: GB2265109A
Application number: GB9225808A
Authority: GB
Inventors: Keith Salter
Original assignee: APV Corp Ltd
Current assignee: SPX Flow Technology Crawley Ltd
Priority date: 1992-03-11
Filing date: 1992-12-10
Publication date: 1993-09-22
Anticipated expiration: 2012-12-10
Also published as: GB9225808D0; GB2265109B; GB9205224D0

Abstract

Dough panning apparatus is disclosed in which a cylinder of dough (1) is split by an array of blades (2) into a number of pieces which are then passed through two progressive stages of 'folding' to arrange the pieces into a group of zig-zag configuration. The folding means comprise combinations of folding knives and rollers (3, 4; 6, 7). The group is then subjected to the action of differential speed belts and guides (9, 10) to tumble the group and to squeeze it to allow accurate placing into a tin (17) for baking. <IMAGE>

Description

DOUGH HANDLING APPARATUS This invention relates to dough handling apparatus and particularly, but not exclusively, to dough panning apparatus.

It is standard practice throughout the UK and European bakery industry to use four piece panning methods (four piecing) to improve bread texture and colour. 'Four piercing means producing a long cylinder-like dough piece, cutting it into four equal pieces, turning each piece through 90" and placing them side by side into a baking tin. The more dough pieces one can produce and place into a tin, the better the texture and colour of the resulting baked product.

Attempts have been made in the past at six and eight piece panning but these have proved to be inefficient, and required a great deal of manual intervention.

Known devices use two opposing transverse mounted air-operated pushers to squeeze the turned dough pieces together to suit the tin dimensions. Other known devices use converging bands and/or pressure boards above the conveyor band but these are also inconsistent and do not operate on dough pieces having a length to diameter ratio greater than 1:1.

Even on four piece panning the efficiency of panning is affected by inconsistent pre-folding and subsequent squeezing of the four pieces together to pace into a tin. This inconsistency results in varying contact between the dough pieces, which can result in an inconsistent texture in the finished bread, known as 'seaming'. Known equipment is sensitive to dough changes, requires considerable expertise to set up and is relatively expensive.

According to one aspect of the present invention a dough handling apparatus comprises forming means for forming a serrated group of dough pieces, feeding means for feeding the serrated group from the forming means to a baking tin, and dough tumbling means associated with the feeding means comprising dragging means for engaging with either the upper or the lower surfaces of the dough pieces and which has a differential speed relative to the feeding means.

By a 'serrated group we mean a group of dough pieces arranged in a zig-zag configuration. If there are, for example, four dough pieces then they will be in a W-configuration.

The dough tumbling means is preferably in the form of at least one belt provided with a series of longitudinally-spaced, 1 laterally- extending ribs, and engages with either the upper or the lower surfaces of the dough pieces and has a differential speed relative to the feeding means.

The belt is conveniently in the form of a ladder belt in which the ribs comprise rigid cross-bars.

The feeding means is conveniently a belt conveyor on which the group of dough pieces is supported, and the ribbed belt engages with the upper surfaces of the dough pieces.

The ribbed belt may be secured at its leading end to a stationary part of the apparatus, and may simply trail over the dough pieces supported on the belt conveyor which carries them to the baking tin.

A pair of such belts may be provided to optimise the tumbling process, the first belt being located ahead of the second belt relative to the direction of movement of the belt conveyor.

Side guides preferably extend substantially longitudinally of the feeding means to confine the group of dough pieces laterally during tumbling.

The side guides preferably converge in the direction of travel of the dough pieces.

According to a second aspect of the invention a dough handling apparatus comprises an array of dough splitting means adapted to slice a cylinder of dough into a series of substantially cylindrical dough pieces arranged end to end substantially in a straight line, means for folding the line of dough pieces into a serrated group of dough pieces, feeding means for feeding the serrated group of dough pieces to a baking tin, and a dough tumbling means comprising belting engaging with either the upper or the lower surfaces of the dough pieces and having a differential speed relative to a belt which engages respectively with the lower or upper surfaces of the dough pieces, whereby the differential speed between the belting and the belt causes tumbling of the dough pieces.

By 'folding' we mean dragging the individual dough pieces such that the line of dough pieces is folded. We do not mean that the individual dough pieces themselves are subject to folding.

A third aspect of the invention is the method involving formation of a serrated group of dough pieces, and subjecting the group of dough pieces to the action of differential speed conveyor belts.

According to a fourth aspect of the invention a dough handling apparatus comprises an array of dough splitting means adapted to slice a cylinder of dough into a series of substantially cylindrical dough pieces arranged end to end substantially in a straight line, first means for feeding the line of dough pieces to a first folding means adapted to drag the dough pieces into a serrated group, second means for feeding the serrated group to a second folding means adapted to drag the dough pieces of the serrated group so as to increase the amplitude of the serrations, confining means positioned adjacent to the second folding means for acting on the serrated group during at least part of the time that the group is being acted upon by the second folding means, the confining means acting upon opposite ends of the serrated group so as to reduce the length of the serrated group, and third feeding means for feeding the serrated group from the second folding means to a baking tin.

A dough handling apparatus in accordance with the invention will now be briefly described, by way of example only, with reference to the accompanying drawings in which: Figure 1 is a perspective view of the apparatus, and Figure 2 is a schematic plan view showing only the change in configuration of the dough as the dough proceeds along the apparatus.

The long dough cylinder 1 is formed and cut into pieces in the same manner as a known method by an array of splitting blades 2. The conventional sensitive folding knife and rollers are replaced by a similar simplified arrangement of folding knife 3 and rollers 4, but with considerably less adjustments since their function in this case is merely to start the open 'W' fold, as at 5, with less demanding accuracy.

The dough pieces are then collected by a further folding means consisting of two outer wheels 6 and a central folding knife or knives 7 adjustable both longitudinally and transversely of the apparatus, which close the open 'W', as at 8, and force the closed 'W' under a ladder belt 9, held resting on top of a moving conveyor belt 18 and between two side guides 10; the action of the conveyor 18 and ladder belt 9 is to cause the dough pieces to tumble on end, at the same time they are aligned front to back and squeezed slightly by the converging stationary side guides 10 then to be placed accurately side by side into a tin 17 at the end of the conveyor 18. The ladder belt 9 is tapered longitudinally to conform to the convergence of the side guides 10. This action moulds the pieces into a consistent multi-piece shape, reduces the seam effect between the dough pieces and gives a more even texture at the joint slices. This can be applied to four, six, eight or more dough pieces, in particular for dough pieces with a length to diameter ratio of up to 1:2.

The tumbling ladder belt 9 can be adjusted relative to the discharge roller to alter the degree of tumble rotation for correct placing into the tin. Varying widths of ladder belt can be used for different tin lengths, and can be quickly changed. The side guides 10, rollers 6 and folding knives 7 can be easily adjusted to suit the ladder belt/tin widths.

Claims

1. A dough handling apparatus comprising forming means for forming a serrated group of dough pieces, feeding means for feeding the serrated group from the forming means to a baking tin, and dough tumbling means associated with the feeding means comprising dragging means for engaging with either the upper or the lower surfaces of the dough pieces and which has a differential speed relative to the feeding means.

2. A dough handling apparatus as claimed in claim 1 in which the feeding means is a belt conveyor on which the group of dough pieces is supported, and the dragging means engages with the upper surfaces of the dough pieces.

3. A dough handling apparatus as claimed in claim 2 in which the dragging means comprises at least one belt having a leading end secured to a stationary part of the apparatus by mounting means and a following portion adapted to trail over the dough pieces supported on the belt conveyor.

4. A dough handling apparatus as claimed in claim 3 in which the dragging means is provided with a series of longitudinally-spaced, laterally-extending ribs.

5. A dough handling apparatus as claimed in claim 3 or claim 4 in which the dragging means comprises first and second belts, the first belt being located ahead of the second belt relative to the direction of movement of the belt conveyor.

6. A dough handling apparatus as claimed in claim 4 in which the mounting means is adjustable to change the angle of said belt conveyor in order to alter the degree of tumbling of the dough pieces.

7. A dough handling apparatus as claimed in any of the preceding claims in which side guides extend substantially longitudinally of the feeding means to confine the group of dough pieces laterally during tumbling.

8. A dough handling apparatus as claimed in claim 7 in which the side guides converge in the direction of travel of the dough pieces.

9. A dough handling apparatus comprising an array of dough splitting means adapted to slice a cylinder of dough into a series of substantially cylindrical dough pieces arranged end to end substantially in a straight line, means for folding the line of dough pieces into a serrated group of dough pieces, feeding means for feeding the serrated group of dough pieces to a baking tin, and a dough tumbling means comprising belting engaging with either the upper or the lower surfaces of the dough pieces and having a differential speed relative to a belt which engages respectively with the lower or upper surfaces of the dough pieces, whereby the differential speed between the belting and the belt causes tumbling of the dough pieces.

10. A method of handling dough pieces comprising forming a group of substantially cylindrical dough pieces which are initially aligned end to end into a serrated group, subjecting the group to the action of a dragging means which has a differential speed relative to a feeding means to cause the dough pieces to tumble.

11. A method of handling dough pieces as claimed in claim 12 in which the alignment of each dough piece is altered during tumbling so as to be at substantially 90" to the initial alignment in the group, whilst confining the dough pieces by means of stationary guides in order that they are suitably oriented for placing accurately side by side into a tin.

12. A dough handling apparatus comprising an array of dough splitting means adapted to slice a cylinder of dough into a series of substantially cylindrical dough pieces arranged end to end substantially in a straight line, first means for feeding the line of dough pieces to a first folding means adapted to drag the dough pieces into a serrated group, second means for feeding the serrated group to a second folding means adapted to drag the dough pieces of the serrated group so as to increase the amplitude of the serrations, confining means positioned adjacent to the second folding means for acting on the serrated group during at least part of the time that the group is being acted upon by the second folding means, the confining means acting upon opposite ends of the serrated group so as to reduce the length of the serrated group, and third feeding means for feeding the serrated group from the second folding means to a baking tin.

13. A method of handling dough substantially as described herein with reference to the accompanying drawings.

14 A dough handling apparatus substantially as described herein with reference to the accompanying drawings.