RU2249364C2 - Bread mixture containing wheat flour and rye flour, and method for producing the same - Google Patents

Abstract

FIELD: mixing of bulk products, may be used in flour-milling industry for preparing of homogeneous flour-based bread baking mixtures.

SUBSTANCE: method involves feeding components; sequentially feeding each component to hopper weigh; dosing and providing initial mixing of components on weigh; discharging mixture into mixer while providing additional mixing during discharge procedure; providing basic mixing in mixer to provide for improved homogenization of mixture; performing staged discharge of ready mixture while providing additional mixing in intermediate hopper, in dosing and feeding device and in pneumatic pipeline; directing mixture to accumulating hopper for further unloading. Bread mixture contains wheat flour and rye flour and is produced by said method. Wheat flour is top-grade, first-grade or dark wheat flour. Rye flour is hulled rye flour, entire rye flour, or light-rye flour, with rye flour making 1/5-4/5 part of total volume of mixture.

EFFECT: improved quality of mixture, increased precision in dosing of basic components and improved mixing homogeneity.

3 cl

Description

The invention relates to the field of mixing bulk products and can be used in flour milling for the preparation of homogeneous mixtures based on flour, intended for baking bread mixed rolls.

A known mixture for the production of bread, consisting of wheat flour and seeded rye flour, taken in the following ratio in wt.%:

Seeded rye flour - 27-41

Wheat flour - 20-34

(see RF patent No. 2161407, M.cl. A 21 D 8/02, B.I. No. 1 - 2001).

Also known is a mixture for the production of bread, including peeled rye flour in an amount of 10 parts, seeded rye flour of 50 parts, premium wheat flour in an amount of 33 parts (see RF patent No. 2170512, Mcl A 21 D 8/02, B .I. No. 20 - 2001).

The disadvantage of the above technical solutions is that the mixtures are prepared according to an already defined recipe for the production of a particular product and are designed only for their own production.

A known method of obtaining a mixture for the production of bread, including the supply of the starting components, dosing, mixing, unloading and shipping, the batching operation is separate from the mixing operation, which is carried out in the process of transporting flour (see Golovan Yu.P., Ilyinsky N.A., Ilyinskaya TN “Technological equipment of baking enterprises”, Moscow, VO “Agropromizdat”, 1988, p. 68-69).

There is also a method of producing a mixture for the production of bread, including the supply of the starting components, dosing, mixing, unloading and shipping, and the dosing and mixing operations are combined (see Golovan Yu.P., Ilyinsky N.A., Ilyinsky T.N. “Technological equipment of baking enterprises ”, Moscow, VO“ Agropromizdat ”, 1988, p. 83-84).

The disadvantages of the above technical solutions include the fact that these methods of producing mixtures are close to a specific manufacturer of bakery products and are not designed for large production volumes, a wide range of manufactured mixtures and their high quality.

The disadvantage in this case is the volumetric method of dispensing the components of the mixture, leading to large errors in the ratios of the components of the mixture.

The use of dosing and prefabricated screws limits the number of ratios of varieties of flour included in the mixture, and is also ineffective for producing highly homogenized mixtures.

The basis of the present invention is the task of eliminating the above disadvantages and to create such high-quality mixtures and such a technology for their production that can improve the accuracy of dosing of the starting components and improve the homogeneity of mixing.

One of the main tasks is the release of bakeries and small bakeries from the functions of preparing flour mixtures and the transfer of these functions to large flour mills, concentrating powerful advanced machinery and technology there, thereby improving the quality of the prepared flour mixtures.

The problem is achieved in that in the method of obtaining a mixture for the production of bread, including wheat flour and rye flour, including the supply of the starting components, dosing, mixing, unloading and shipping, dosing of each of the components is carried out alternately with the supply of each component to the hopper scales, with this, at the time of dosing, the initial mixing of the components on the balance takes place, after which the mixture is unloaded from the hopper scales into the mixer, and at the time of unloading, an additional mixing the mixture, and in the mixer carry out its main mixing, which ensures high homogenization of the mixture, unloading the finished mixture is carried out in stages with additional mixing first in the intermediate hopper, then in the metering device for feeding the mixture and then in the pneumatic pipe, through which the finished mixture is finally sent to storage hopper for shipment.

The main distinguishing feature of the method is the weight dosing of each of the components of the mixture followed by its feeding into 6 stages of mixing (2 stages to the mixer, 1 stage to main mixing in the mixer, 3 stages after the mixer), which allows to obtain a highly homogenized mixture.

The problem is also achieved by the fact that in a mixture for the production of bread, including wheat flour and rye flour, wheat flour of the highest grade, or first grade, or second grade is used as wheat flour, and peeled rye flour or wallpaper flour is used as rye flour , or seeded, and rye flour is 1 / 5-4 / 5 parts of the total volume of the mixture.

The difference between the proposed mixture is a wide range of combinations of different types of flour in various proportions, for example, mixtures of premium wheat flour with rye peeled flour can be used with limit values ranging from 20:80 to 80:20 and so on for all other flour mixes.

It was experimentally established that at the present stage of baking bakery products, it is inappropriate to use less than 1/5 and more than 4/5 parts of rye flour in the total volume of the mixture.

The method is as follows.

They took wheat flour of the highest grade, fed it to the hopper scales and weighed out in the amount of 800 kg (4/5 parts), leaving it on the scales. Next, peeled rye flour was taken from another feed hopper, fed to a hopper scale and weighed in an amount of 200 kg (1/5 part). Next, the partially mixed mixture in the amount of 10,000 kg on the scales was reloaded into the mixer, further mixed during reloading. In the mixer, the main mixing of the mixture was carried out, ensuring high homogenization of the mixture. The finished mixture in the amount of 1000 kg was reloaded into the mixer, additionally mixing during the reloading process. In the mixer, the main mixing of the mixture was carried out, ensuring high homogenization of the mixture. The finished mixture in the amount of 1000 kg was unloaded, additionally mixing during unloading, into the intermediate hopper, from which the mixture, further mixing in the metering device, was sent to the pneumatic pipe, where it was finally mixed during transportation and stored in the storage hopper for filling and shipment .

This method is implemented in a similar manner in any of the claimed combinations and ratios of the components of the mixture.

This method was tested at OJSC “Melkombinat” in Tver and has proven itself in the production of experimental batches of wheat-rye mixtures for bakeries in Tver and the cities of the region.

Claims (2)

1. A method of obtaining a mixture comprising wheat flour and rye flour, comprising supplying the starting components, dosing, mixing, unloading and shipping, characterized in that the dosing of each of the components is carried out in turn with the supply of each of the components to the hopper scales, while at the time of dosing initial mixing of the components on the balance takes place, after which the mixture is unloaded from the hopper scales into the mixer, and at the time of unloading, additional mixing of the mixture is carried out, and in the mixer e main mixing, which ensures high homogenization of the mixture, unloading of the finished mixture is carried out in stages with additional mixing first in the intermediate hopper, then in the metering device for feeding the mixture, and then in the pneumatic pipe through which the finished mixed mixture is sent to the storage hopper for shipment. 2. A mixture for the production of bread, including wheat flour and rye flour, obtained by the method according to claim 1, characterized in that wheat flour of the highest grade, or first grade, or second grade is used as wheat flour, and flour is used as rye flour peeled rye, or wallpaper, or seeded, and rye flour is 1 / 5-4 / 5 parts of the total volume of the mixture.