Arrangement for baking dry flat bread

Details Arrangement for baking dry flat bread Arrangement for baking dry flat bread

1979-09-27

1982-01-19

Coe, Philip R.

Foods and beverages: apparatus

Subjecting food to an enclosed modified atmosphere

With sequential heating and cooling

99517, 99536, 426 18, A21D 200, A21D 1000

Patent

active

043110886

ABSTRACT:
An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

REFERENCES:
patent: 2614935 (1952-10-01), Dienst et al.
patent: 2920964 (1960-01-01), Oakes
patent: 3066029 (1962-11-01), Jeffreys
patent: 3438786 (1969-04-01), Wutzel
patent: 3788799 (1974-01-01), Levi
patent: 3910177 (1975-10-01), Wakeman

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