Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1994-10-13
1996-08-20
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426503, 426512, A21D 600
Patent
active
055476953
ABSTRACT:
The present invention provides improved methods and apparatus for forming dough into a desired configuration. A sheet of dough travels on a continuous conveyor across a relatively rigid support surface and beneath a dough forming element. Air is forced into an upper chamber in a pneumatic cylinder to drive the dough forming element downward into contact with the dough. The dough is cut, and a portion of the cut dough is forced upward and into contact with heated protrusions on the dough forming element, which deactivate yeast in the dough. The dough forming element moves downstream together with the conveyor while the dough is being cut and formed. Air is forced into a lower chamber in the pneumatic cylinder to drive the dough forming element upward out of contact with the dough. A portion of the air forced into the lower chamber is channeled to an interface between the dough forming element and the cut and formed dough.
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Beisner Connie K.
Ricke Roy R.
Schwan's Sales Enterprises, Inc.
Yeung George
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