WO1995028087A1 - Modelage de produits alimentaires - Google Patents

Modelage de produits alimentaires Download PDF

Info

Publication number
WO1995028087A1
WO1995028087A1 PCT/GB1995/000810 GB9500810W WO9528087A1 WO 1995028087 A1 WO1995028087 A1 WO 1995028087A1 GB 9500810 W GB9500810 W GB 9500810W WO 9528087 A1 WO9528087 A1 WO 9528087A1
Authority
WO
WIPO (PCT)
Prior art keywords
rolls
dough
moulder
roll
pair
Prior art date
Application number
PCT/GB1995/000810
Other languages
English (en)
Inventor
William Charles Cobb
Richard Ernest Snell
Original Assignee
Apv Plc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Apv Plc filed Critical Apv Plc
Priority to AU22181/95A priority Critical patent/AU2218195A/en
Publication of WO1995028087A1 publication Critical patent/WO1995028087A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins

Definitions

  • This invention relates to the moulding of mouldable food product material and particularly, but not exclusively, to the moulding of bread dough, and to a moulder panner assembly for bread dough.
  • 'dough' will be used hereinafter to include food product materials that are mouldable in a similar manner to bread dough.
  • a dough moulder suitable for pinning a succession of individual portions of dough fed thereto, the moulder comprising at least two pairs of driven rolls, each pair of rolls being provided with respective adjustment means for adjusting the centre distance of the second roll of the pair from the first roll thereof, characterised by the first rolls of successive pairs having their peripheral surfaces closely spaced from one another, the second rolls of successive pairs also having their peripheral surfaces closely spaced from one another, the successive pairs of roll.s being at a lower level than the preceding pair of rolls, and the close spacing of said peripheral surfaces of successive rolls permitting the omission of a scraper and/or deflector associated with the rolls.
  • the individual portions of dough fed to the first pair of rolls may be rounded portions or pre-flattened portions.
  • the close spacing of the first rolls of successive pairs of rolls, and that of the second rolls, can enable the dough moulder to operate without the need for any scraper and/or deflector between the pairs of rolls, because the closely spaced rolls are self-cleaning, and because the resulting close spacing of successive pairs of rolls means that the leading end of a dough piece that has been partially pinned by the first pair of rolls will be directed into the bite between the successive pair of rolls without sagging sufficiently to need a deflector.
  • the spacing between the peripheral surfaces of the rolls of successive pairs is preferably less than 1 mm.
  • the adjustment means of each of the adjustable rolls is arranged so as to maintain the respective gaps between successive rolls.
  • each roll is selected to ensure that the dough piece may be in contact with two pairs of rolls for a range of dough piece sizes to be produced. In this way the use of dough deflectors or scrapers is avoided by providing self-cleaning and self-guiding characteristics to each pair of rolls for the required range of dough piece sizes.
  • one of the rolls in the second or final pair of rolls is subjected to a biassing means to provide an adjustable pressure relief facility, the biassing means being arranged to urge relatively together the rolls of the final pair against an adjustable stop means which determines the minimum spacing of those rolls.
  • the relieved roll can move away in a predetermined fashion from the other roll in the pair under the action of the dough load.
  • a tighter dough will cause the biassed roll to move away from the other roll of the pair more than with a soft dough.
  • the biassing pressure may be altered to compensate for variations of consistency or size of the dough pieces.
  • the gap setting between the final pair of rolls, determined by said stop means, coupled with suitable control of the pressure relief setting will enable a taper to be set in the leading and trailing edges of the pinned dough piece (see Figure 2). This provides for a tighter coil to the pinned dough piece.
  • this feature can provide for easy separation of the rolls for access for cleaning by the operator.
  • the biassing pressure exerted on the dough piece by the final pair of rolls is provided by pneumatic means.
  • control of the pressure exerted on the dough piece by the final pair of rolls is arranged by sprung actuation means.
  • the main criterion for bread quality is the final roll gap setting
  • a secondary criterion is the reduction ratio between the pairs of rolls. Tests have shown that a 2:1 ratio from first gap setting to last is optimum for standard European doughs. A ratio of up to 4:1 may be the optimum for other doughs such as American.
  • the geometry of adjustment means controlling the centre positions of the rolls is arranged to maintain a set between the gap settings of the first and the final roll pairs at all settings of the gap adjustment control of the first pair.
  • This can be arranged by suitable linking of the adjustment means.
  • the surface speed ratio between the pairs of rolls is set to compensate for the reduction in thickness and elongation of the dough piece. Typically for European doughs this ratio is set for a 20% speed increase of the final pair over the first pair (at speed ratio figures of above 20%, skidding of the rolls on the dough piece would occur which could damage the dough). For other doughs, such as American, a ratio of 40% is optimum.
  • the arrangement is preferably such that the relative speed of rotation of the final pair of rolls in the moulding head is maintained to be a fixed percentage greater than that of the first pair of rolls.
  • the dough piece is preferably pre-f1attened to ensure there is a positive take up into the first pair of rolls without hesitation.
  • a moulder panner assembly comprises a dough moulder as claimed in any one of the preceding claims in combination with conveyor means suitable for supplying in use baking pans to the out-feed end of the dough moulder, the arrangement being such that in use the dough moulder is operable to feed the moulded dough pieces into the baking pans.
  • Figure 1 is a perspective view of the moulder panner assembly
  • Figure 2 is an enlarged side view of the intermediate conveyor showing a selected dough piece
  • Figure 3 is a side view of the rolls to indicate the action of an adjustable linkage.
  • a dough piece 1 is placed centrally on an in-feed conveyor 2 and is conveyed under a pre-flattening roll 3.
  • the dough piece is discharged from the conveyor between the first pair of rolls 4 and 5 of a moulding head 6.
  • the moulding head consists of at least two pairs of rolls positioned one below the other and offset so that the line made between the centres of successive rolls 4 and 7 forms an angle of approximately 60° with the horizontal.
  • the position of roll 5 is adjustable with respect to roll 4 and is set to give a predetermined centre distance between rolls 4 and 5.
  • Roll 4 rotates in a clockwise direction and roll 5 in a counter-clockwise direction.
  • the dough piece is drawn through the first pair of rolls, is pressed out to a predetermined thickness and is discharged between the second pair of rolls 7 and 8, which rotate in similar directions to the first pair.
  • the centre distance between rolls 4 and 7 and rolls 5 and 8 is arranged to create a minimum gap (approximately 1 mm) between the roll surfaces.
  • Roll 8 of the second pair of rolls is similarly adjustable to that of roll 5, both adjustment means are arranged to maintain the minimum gap between the surfaces of roll 5 and 8.
  • roll 8 has a means for exerting a controlled pressure onto the dough piece.
  • the relative speed of the pairs of rolls is controlled to ensure that the dough piece is held in tension between the successive pairs of rolls in the moulding head 6.
  • the pinned dough piece 9 is discharged onto an intermediate conveyor 10 and passes under a chain-mail coiler 11.
  • the coiled dough piece 12 is then conveyed under a pressure board 13 to set its length.
  • the finished dough piece 14 is then discharged into a baking tin 15.
  • the gap ratio between the first and last pair of rolls is maintained by a one-piece link 19, which in this case is obtuse-angled, joining the centres of rolls 5 and 8 to the end of a lever arm at 17.
  • the link pivots about the centre of roll 5 which is mounted by means of an eccentric 16 to the machine frame.
  • the end 17 of the lever arm is pivotally linked to the pressure means 18.
  • the gap between rolls 7 and 8 can be varied, without affecting the gap between rolls 4 and 5.
  • the gap between rolls 4 and 5 can be varied, with sympathetic movement of roll 8 to maintain the fixed ratio at a fixed setting position of the pressure relief means 18.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Une succession de morceaux de pâte individuels (1) placée sur une bande d'arrivée (2) est transportée sous un rouleau de pré-aplatissement (3) avant d'être déchargée entre la première paire de rouleaux (4, 5) d'une tête de modelage (6). Cette dernière consiste en deux paires de rouleaux entraînés (4, 5 et 7, 8) placés l'un sous l'autre et décalés de façon que la ligne reliant les centres des rouleaux successifs (4 et 7) forme un angle d'environ 60° sur l'horizontale. La position du rouleau (5) est réglable par rapport à celle du rouleau (4) pour donner une distance voulue entre leurs centres. La distance séparant les centres des rouleaux (4 et 7) et des rouleaux (5 et 8) est prévue pour laisser un espace minimum (1mm environ) entre les surfaces des rouleaux et éviter l'utilisation de raclettes ou de déflecteurs. Le rouleau (8) de la deuxième paire de rouleaux est de même réglable par rapport au rouleau (5), les deux dispositifs de réglage étant conçus pour maintenir cet espace minimum entre la surface des rouleaux (5 et 8). Le rouleau (8) est aussi doté d'un dispositif permettant d'exercer une pression contrôlée sur les morceaux de pâte. Le morceau de pâte aplati (9) est déchargé sur une bande intermédiaire (10) et passe sous une enrouleuse à chaîne (11). Le morceau de pâte enroulé (12) est ensuite transporté sous une plaque presseuse (13) qui en ajuste la longueur, puis le morceau de pâte fini (14) est déchargé dans un moule à gâteaux (15).
PCT/GB1995/000810 1994-04-14 1995-04-10 Modelage de produits alimentaires WO1995028087A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU22181/95A AU2218195A (en) 1994-04-14 1995-04-10 Moulding of food products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9407382A GB9407382D0 (en) 1994-04-14 1994-04-14 Moulding of food products
GB9407382.2 1994-04-14

Publications (1)

Publication Number Publication Date
WO1995028087A1 true WO1995028087A1 (fr) 1995-10-26

Family

ID=10753511

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1995/000810 WO1995028087A1 (fr) 1994-04-14 1995-04-10 Modelage de produits alimentaires

Country Status (3)

Country Link
AU (1) AU2218195A (fr)
GB (1) GB9407382D0 (fr)
WO (1) WO1995028087A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19616173A1 (de) * 1996-04-12 1997-10-16 Johann Kasper Baeckereimaschin Verfahren und Vorrichtung zur Herstellung von langgestreckten, strukturierten, gewickelten Backwaren nach Art von Salzstangen
EP1203533A1 (fr) * 2000-11-03 2002-05-08 Seewer Ag Dispositif et procédé pour rouler une bande de pâte
WO2005027645A1 (fr) * 2003-09-23 2005-03-31 Apv Systems Limited Appareil de laminage
WO2009046175A2 (fr) * 2007-10-04 2009-04-09 Illinois Tool Works Inc. Tête de mise en feuille améliorée
WO2010047667A2 (fr) 2008-10-23 2010-04-29 Ahmet Bahadir Otaran Appareil compact et processus pour la production rapide et continue de pâte pour baklava
EP2340715A2 (fr) 2010-01-05 2011-07-06 Rondo Burgdorf AG Procédé de fabrication d'une pâte

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1096207A (fr) * 1953-02-10 1955-06-16 Dispositifs nouveaux de laminage et d'enroulement pour façonneuse à pâte utilisée en boulangerie
US2853029A (en) * 1954-02-04 1958-09-23 Baker Perkins Inc Preparation of dough pieces for bread
GB860154A (en) * 1958-02-19 1961-02-01 Ver Backereimaschinenwerke Veb Rolling device for dough
GB1043736A (en) * 1963-07-12 1966-09-28 Sorensen Bakery Equipment Ltd Improvements in dough moulding machines
EP0442695A1 (fr) * 1990-02-16 1991-08-21 Rheon Automatic Machinery Co. Ltd. Appareil à rouleau pour l'étirage de pâte

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1096207A (fr) * 1953-02-10 1955-06-16 Dispositifs nouveaux de laminage et d'enroulement pour façonneuse à pâte utilisée en boulangerie
US2853029A (en) * 1954-02-04 1958-09-23 Baker Perkins Inc Preparation of dough pieces for bread
GB860154A (en) * 1958-02-19 1961-02-01 Ver Backereimaschinenwerke Veb Rolling device for dough
GB1043736A (en) * 1963-07-12 1966-09-28 Sorensen Bakery Equipment Ltd Improvements in dough moulding machines
EP0442695A1 (fr) * 1990-02-16 1991-08-21 Rheon Automatic Machinery Co. Ltd. Appareil à rouleau pour l'étirage de pâte

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19616173A1 (de) * 1996-04-12 1997-10-16 Johann Kasper Baeckereimaschin Verfahren und Vorrichtung zur Herstellung von langgestreckten, strukturierten, gewickelten Backwaren nach Art von Salzstangen
DE19616173C2 (de) * 1996-04-12 2003-07-31 Johann Kasper Baeckereimaschb Verfahren zur Herstellung von langgestreckten, strukturierten, gewickelten Backwaren nach Art von Salzstangen
EP1203533A1 (fr) * 2000-11-03 2002-05-08 Seewer Ag Dispositif et procédé pour rouler une bande de pâte
WO2005027645A1 (fr) * 2003-09-23 2005-03-31 Apv Systems Limited Appareil de laminage
WO2009046175A2 (fr) * 2007-10-04 2009-04-09 Illinois Tool Works Inc. Tête de mise en feuille améliorée
WO2009046175A3 (fr) * 2007-10-04 2009-08-06 Illinois Tool Works Tête de mise en feuille améliorée
US7905718B2 (en) 2007-10-04 2011-03-15 Illinois Tool Works Inc. Sheeting head
WO2010047667A2 (fr) 2008-10-23 2010-04-29 Ahmet Bahadir Otaran Appareil compact et processus pour la production rapide et continue de pâte pour baklava
EP2340715A2 (fr) 2010-01-05 2011-07-06 Rondo Burgdorf AG Procédé de fabrication d'une pâte

Also Published As

Publication number Publication date
GB9407382D0 (en) 1994-06-08
AU2218195A (en) 1995-11-10

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