continuous pretzel

FIG. It has been found that a specific ratio and arrangement of mixing and conveying units disposed along the shaft or shafts of the assemblage is preferred in order to continuously produce uniform density dough. As a result of producing each portion of the dough at a steady rate, inconsistencies from dough aging within a batch or between batches are eliminated. Upon exiting the assemblage 1 the uniform density dough is extruded by any suitable means for extruding 45. In U.S. Pat. The flow of the aqueous mixture is controlled by mass flow meter 29. The dough can be characterized as having a stiff to very stiff consistency, but still plastic, mixable, and flowable. Topping of the extruded dough with granular salt and baking of the dough then follow. The mixing component and conveying component each have multiple mixing units and conveying units. Ref document number: Ex : garçon - nm > On dira "le garçon" ou "un garçon". If the dough temperature exiting the assemblage is allowed to rise above 95° F. it has too low a viscosity and begins to "run". Additionally, where tap water is used, its temperature fluctuates according to variations in the weather. This is because flour or other ingredients that are used shortly after being received at a plant have not had an opportunity to be warmed or cooled to room temperature. This is because flour or other ingredients that are used shortly after being received at a plant have not had an opportunity to be warmed or cooled to room temperature. At this ratio there is incomplete mixing of the dough. The extruded dough then undergoes a curing or "skinning" process, in which the outer layer of dough is hardened to prevent excessive sodium hydroxide penetration. 19881215, Kind code of ref document: The ingredients of the pretzel dough are continuously supplied to a continuous … Automate and improve your process with continuous mixers from Reading Bakery Systems. In this assemblage both mixing and conveying units are present in a ratio of approximately 3 to 1. Find One Continuous Line Drawing Pretzel Logo stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Put the pretzel … Soybean oil shortening, having a density of about 54 pounds per cubic foot at 120°F, is supplied to the assemblage at the rate of about .52 pounds per minute. Hopper or bin 9 is shaken or vibrated by bin activator 10 to provide an even and uniform supply of flour to conveyor belt 33. T, Format of ref document f/p: An apparatus for continuous production of pretzels comprising: (a) at least one feed source for a variety of raw... 2. The mixer units and conveying units are operated at 98 to 100 RPM to achieve this residence time. Essentially the same formulation that is used in batch operations can be used in the continuous operation. Upon exiting the assemblage the dough is transported to an extruder. The method and the apparatus to perform the method of this invention involve the feeding of various raw ingredients to make a dough into a continuous operating assemblage. Idéal pour: Voir les détails. Upon exiting the assemblage the dough is transported to an extruder. 1. An apparatus according to claim 6 wherein said continuous operating asemblage has two mixing units, followed by one conveying unit, followed by three mixing units, followed by one conveying unit. 5. 57, No. With stick pretzels a 1.6 to 1.8% sodium hydroxide solution is often used. Designated state(s): The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. Single continuous line drawing of stylized Germany pretzel logo label. FIG. A process is provided for the continuous production of a uniform density pretzel dough. The formulation of ingredients used in the continuous process and system of the present invention is not novel. The pretzel dough is then sprinkled with topping salt and baked using oven temperatures and baking times standard in the art. With stick pretzels a 1.6 to 1.8% sodium hydroxide solution is often used. In a similiar manner, globe valve 41 with a tee provides a manual diversion flow check to line 30 for the aqueous mixture flowing through line 27 and then through line 6 into the intensive mixer or assemblage 1. Essentially the same formulation that is used in batch operations can be used in the continuous operation. The process claimed to produce this pastry crust mix, involves temperature criteria and mixing variations not required in the production of pretzels. 99/348, 99/485, 99/483, 366/85, 366/84, 366/83, 366/69, 366/96, 366/97, 366/301, 366/144, 426/302. No. Standard ranges for baking pretzels are between 430 to 530°F for about 4 to 6 minutes. 3,384,494 is stated to relate to the preparation of a dry, free-flowing pastry crust mix prepared on a continuous or semi-continuous basis. The residence time of the dough in the continuous operating assemblage'is about 1 minute. The extruded dough then undergoes a curing or "skinning" process, in which the outer layer of dough is hardened to prevent excessive sodium hydroxide penetration. This prevents variations in the consistency and texture of the dough due to fluctuations in ambient temperatures. Additionally, the target of PRETZEL is the development of a high pressure PEMEL stack, which opens a perspective for specific stack costs of below 500 € kW-1. As for the production at 100 bar, an additional compressor is omitted, for the targeted system specific systems costs are possible in the range of 750 € kW -1. The differences and variations within a batch of dough are a result of a significant problem of gluten formation in batch operations. The mixer units and conveying units are operated at 98 to 100 RPM to achieve this residence time. NABISCO BRANDS, INC. (EAST HANOVER, NJ, US), Click for automatic bibliography Referring to Figure 2, section A corresponds to the mixing zone in Figure 1. A cursory reading of the aforementioned patents indicates that an enormous number of agitator blade or paddle variations to mix and to convey a dough are possible. Also included as an objective of this invention is the continuous production of a uniform density dough with an effective "kneading" action. This dough is then extruded into a pretzel shape and further processed. An apparatus according to claim 6 wherein said continuous operating assemblage has a mass flow meter for controlling a flow rate of said dough to between about 18 to 19 pounds per minute. Utilisez un pinceau pâtissier pour badigeonner doucement un peu des œufs battus sur chaque bretzel. Privacy Policy Also, the agitator assemblies provide an overall movement of the mass of the dough ingredients and/or the dough from the inlet to the outlet position of the assemblage. 1. Name * Email * Website. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. A process is provided for the continuous production of a uniform density pretzel dough. The flow of the aqueous mixture is controlled by mass flow meter 29. Texture variations due to aging are also noticeable in the surface of the final product. Referring to FIG. A method for the continuous production of pretzels comprising: (a) feeding a variety of raw ingredients into a continuous operating assemblage; (b) processing said dough through said continuous operating assemblage with mixing components and conveying components to obtain a uniform density dough; (c) discharging said uniform density dough from said continuous operating assemblage; (d) extruding said uniform density discharged dough; (e) curing an exterior layer on said uniform density extruded dough; (f) treating said dough with an alkali metal hydroxide solution; and. Referring more particularly to the processing within the continuous operating assemblage and to the drawings, a preferred embodiment of the invention includes the following process and system conditions. Troy & Elise from Dirt Road Dancing demonstrate the Continuous Pretzel#dirtroaddancing #buffaloclub #boise #idahome #boisesbestcountryswing #pretzel Instead of a shiny, "glassy" appearance, the pretzel surface will have a cracked or "shattered glass" appearance. Continuous mixing technology from Reading Bakery Systems provides commercial bakery customers with consistent dispersion of ingredients, simpler dough feed equipment, and tighter control over the entire mixing process, to produce a better quality finished product. This process and apparatus give the baker control of the pretzel dough manufacturing steps which in turn allows him to produce a pretzel dough of consistent quality at a reduced manufacturing time. This invention relates to the manufacture and production of yeast leavened dough by an integrated, continuous process, including the continuous feeding of necessary components of the dough, the continuous mixing and conveying thereof, and the continuous discharging of the resulting thoroughly mixed, blended, and homogenized dough, for further treatment into a finished product. Găsește imagini de stoc cu tema Drawing Continuous Line Traditional German Pretzel, în format HD, și alte milioane de fotografii, ilustrații și vectori de stoc royalty free din colecția Shutterstock. The pretzel is then ready for packaging. Ratios of about three mixing units to one conveying unit, produce a pretzel dough of high quality and uniform density. 2 represents a preferred embodiment for the continuous production of uniform density pretzel dough, but as stated above, other doughs can also be made by the process and systems of the present invention. A mass flow meter is used to measure flow of the ingredients. The ratio of mixing units and conveying units within the continuous operating assemblage has been found to be significant to the quality of the final product. Thousands of new, high-quality pictures added every day. FIGS. The aqueous, yeast, malt, and salt mixture is supplied to the mixer at the rate of about 5 pounds per minute. 1. Within the continuous operating assemblage are units which mix the dough, and separate units which convey the dough through the assemblage. The pretzel is then ready for packaging. The extruded dough is laid on a conveyor and transported for 4 to 5 minutes to permit its outer surface to harden or form a "skin". A process is provided for the continuous production of a uniform density pretzel dough. The rotation of the two agitator assemblies provides a continual variation in volume between the agitator elements or blades and the barrel in any given area of the entire unit. Section B, which contains the flour hopper, corresponds to the dry feed source in Figure 1. To this a dry feed of flour, from a dry feed source B, a first wet feed of shortening from wet feed source C1, and a second wet feed of the aqueous mixture from wet feed source C2 are continuously fed. 1. The baked pretzel is then allowed to dry to complete the extraction of as much moisture as possible. With pretzel dough the formulation would typically include, by weight or other convenient measurements, flour, shortening, water, yeast, malt, and salt. P, Kind code of ref document: In the preferred embodiment a 1.7% sodium hydroxide solution is used for "tie" pretzels. The yeast, malt, and salt mixture can be first added to the tanks 20 and 21 before or after the water is supplied, or it can be added simultaneously with the water. Mixers embodying the teachings of these patents are commercially available from Teledyne Readco, of York, Pa., under the trademark Readco. The art of the production of food-grade dough is replete with different types and classifications of inventions dealing with dough production including simple techniques to relatively sophisticated procedures. 10. AT BE CH DE FR GB IT LI LU NL SE, Kind code of ref document: Conventional instrumentation and control means (not shown) can be present to monitor and control the flour moving along conveyor belt 33. Topping of the extruded dough with granular salt and baking of the dough then follow. In the preferred embodiment of the invention, a pretzel dough of uniform density is made by continuously feeding and admixing flour and shortening in the front end sections of a continuous operating assemblage, which is a substantially horizontally-disposed, intensive mixer having both mixing units and conveying units. In the preferred embodiment of the invention, a pretzel dough of uniform density is made by continuously feeding and admixing flour and shortening in the front end sections of a continuous operating assemblage, which is a substantially horizontally-disposed, intensive mixer having both mixing units and conveying units. In a batch operation, a large amount of dough is produced at one time. The extruded dough is laid on a conveyor and transported for 4 to 5 minutes to permit its outer surface to harden or form a "skin". For example, when the flour is cold or warm the admix water temperature is increased or decreased, respectively, to bring the overall mixture to between about 65° to 75° F. This prevents variations in the consistency and texture of the dough due to fluctuations in ambient temperatures. In other words, alternative embodiments of continuous operating assemblages include those with (1) three mixing units, followed by one conveying unit, followed by two mixing units, followed by one conveying unit or (2) two mixing units, followed by one conveying unit, followed by three mixing units, followed by one conveying unit. 3,419,250 and 3,618,902, which are incorporated herein by reference. 3,876,815, a process for preparing a soft pretzel is disclosed, which includes the steps of mixing vinegar with pretzel dough prior to shaping the dough into the desired pretzel shape. Instead of a shiny, "glassy" appearance, the pretzel surface will have a cracked or "shattered glass" appearance. The shortening is admixed with the flour first to assure a more uniform blend. Preferably, the aqueous mixture of yeast, malt, and salt is supplied from two supply tanks, which can operate simultaneously before either of them is shut down. An example of the arrangement of mixing and conveying units along their shafts would be MMMCMMMC, where "M" is the abbreviation for the mixing element, and "O" is the abbreviation for the conveying element. Disseminate and exploit the innovations in PRETZEL in order to prepare the market penetration of this new technology. The temperature of the raw ingredients upon entry into the assemblage varies depending upon the season of the year. continuous pretzel dough dough manufacture manufacture pretzel Prior art date 1984-06-18 Legal status (The legal status is an assumption and is not a legal conclusion. Salt is then dropped on the pretzel and it is passed through an oven. A method according to claim 1 wherein said continuous operating assemblage has three mixing units, followed by one conveying unit, followed by two mixing units, followed by one conveying unit. A cracked surface causes more rapid staling and reduces the shelf life of the product. While the present invention has been described with reference to particular embodiments, it will be understood that numerous modifications can be made by those skilled in the art without actually departing from the spirit and scope of the invention as defined in the appended claims. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the dough is continuously produced, utilizing a relatively short retention time in the mixer. 4 illustrates an alterntive embodiment of the agitator assembly of the invention. Once the dough is produced it is shaped by extrusion and then immersed or soaked into the sodium hydroxide bath. Within the continuous operating assemblage are mixing units and conveying units in ratio of approximately three to one, respectively. & Terms of Use. (f) a means for baking said treated dough. A residence time in the preferred embodiment of the assemblage of 1 to 3 minutes allows for proper mixing of the dough. Sizes are usually similar; the main differences are the thickness of the dough, the content of fat and the degree of baking. Typical Swabian pretzels, for example, have very thin "arms" and a "fat belly" with a split, and a higher fat content. The thicker part makes it easier to slice them for the use of sandwiches. Propeller mixers 38 and 40, driven by motors 37 and 39, respectively, maintain the uniformity of the mixtures in supply tanks 20 and 21. Apr 2, 1986. ABSTRACT A process and system are provided for the continuous production of a uniform density pretzel dough. The raw ingredients include flour, shortening, and an aqueous solution including malt and yeast. A 4 to 1M to C ratio results in overmixing and a stringy dough. Continuous pretzel dough manufacture 1. The dipped dough is then baked at about 550° F. for about 7 minutes, during which time maximum expansion of the dough is achieved. As a result of producing each portion of the dough at a steady rate, inconsistencies from dough aging within a batch or between batches are eliminated. © 2004-2021 FreePatentsOnline.com. In commercial operations it is desirable to mix a large quantity of dough. THOMPSON: ", Liquid sponge technology applied to high-speed dough mixing, Apparatus and method for a breadmaking machine, Apparatus and method for producing grain based baker food products, Coated low-fat and fat-free snack food products and method to prepare the same, Method for making a shelf-stable soft pretzel, Apparatus and Method for Mixing and Distributing a Food Product, Electronic Systems and Methods for Distributing a Food Product Over a Turntable, Cassette and vat supply source for an on-demand mixing and distributing of a food product, Apparatus and method and turntable for on-demand distributing of a food product, Turntable for on-demand mixing and distributing of a food product, Extruded three loop pretzel having a twist-knot appearance at its middle portion, apparatus and die for making said pretzel, and method of forming said pretzel, Input section of apparatus for use in the continuous production of doughnuts, Machine for forming blanks of cardboard and the like, Method and apparatus for producing shaped articles, Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby, Apparatus for producing and packaging food chips, Method and apparatus for producing shaped and sized food articles, Improved pre-stage adjuster with individually driven high speed mixing shaft, Twin screw preconditioner unit and method, Continuous extrusion for tortilla chip production, Mixing kneader device and method for this production of dough, particularly for pasta, Confection and process for producing the same, Composition for preparing crude spice-cake, Shelf stable cookie product containing heat and shear sensitive additives and method of making, Multiple screw pasta manufacturing process, Food products and method of making the same, Apparatus for production of twisted baked goods, Apparatus for the production of dough, particularly for paste products, Process for preparing a cooked extruded flour-based product, Apparatus and method for pumping,homogenizing and dividing dough and the like, Foodstuff feeding device and feeding method, Low molecular weight glassy carbohydrate matrix encapsulating an emulsifier dry mix, Manufacturing apparatus for a stick of rounded rice cake, Bread crumb-like product and its manufacture, Annual fee paid to national office [announced from national office to epo], Lapsed in a contracting state [announced via postgrant information from national office to epo], Gb: european patent ceased through non-payment of renewal fee, Nl: lapsed or anulled due to non-payment of the annual fee. Tunnel oven THERMADOR STICKS PRESS SP ... Mixer, continuous dough production and dough feed, Sticks press, biscuit moulder Lye bath with sprinkler and cutter, Tunnel ovens and oven combinations with various heating systems, Cooling conveyors and feeding systems to the downstream processing stations (finishing, packaging, etc.) Use a pastry brush to lightly brush some beaten egg on each pretzel. The apparatus has at least one feed source into a continuous operating assemblage for a variety of raw ingredients to make the dough. A typical formulation for use in the continuous production of pretzel dough is presented in Table I. The uniform density dough, produced by the continuous operating assemblage is transported to an extruder for shaping into a pretzel form. A cursory reading of the aforementioned patents indicates that an enormous number of agitator blade or paddle variations to mix and to convey a dough are possible. A 4 to 1 M to C ratio results in overmixing and a stringy dough. The raw ingredients include flour, shortening, and an aqueous solution including malt and yeast. Housing 35 receives and confines the flour so that it may drop on conveyor belt 33, after passing through gate-controlled orifice 34, controlled by slide means 36. Stream-safe music for Livestreamers. A residence time in the preferred embodiment of the assemblage of 1 to 3 minutes allows for proper mixing of the dough. It is in this assemblage that the raw ingredients are mixed into a uniform density dough. The various feeds or dough-forming ingredients enter a mixing zone in the spatial relationship shown. The resultant product of this invention has a consistent, high quality. The objectives achieved by this invention over the batch operations of the prior art used in the commercial production of pretzels and similar snack foods include the provision of a truly continuous operation, in which the dough is produced at a steady rate. Examples of mass flow meters used in the preferred embodiment are those sold by the Micro Motion Company of Boulder, Colorado. A method according to claim 1 wherein said continuous operating assemblage has a mass flow meter for controlling a rate of flow of said dough through said assemblage to between about 18 to 19 pounds per minute. The mixing may be done in stages to ensure all ingredients are incorporated properly. With pretzel dough the formulation would typically include, by weight or other convenient measurements, flour, shortening, water, yeast, malt, and salt. Contact. In a batch operation, a large amount of dough is produced at one time. The time lapse between the extrusion of the initial portion of the dough to the last portion of the dough in a particular batch causes differences in the aging of the dough. The continuous process and system of the present invention is not dependent on any particular or special formulation of raw ingredients. Click to comment. In other words, the amount of flour determines the amount of water premix and amount of shortening. The shortening used in the preferred embodiment, illustrated in FIG. The raw ingredients and resultant dough pass through the continuous operating assemblage which has at least one mixing component and at least one conveying component. In this assemblage both mixing and conveying units are present in a ratio of approximately 3 to 1. However, the production of pretzel dough, or other yeast levened dough, as nearly as can be determined, has heretofore been accomplished by batch-type processes or operations, as opposed to a continuous dough production process. a continuous operating assemblage having three mixing units, followed by one conveying unit, followed by two mixing units, followed by one conveying unit, said continuous operating assemblage being adapted to simultaneously mix and convey pretzel dough, said continuous operating assemblage rotating over a normal operating range of about 95 to 105 revolutions per minute and maintains a dough residence time within said continuous operating assemblage of between 1 to 3 minutes. traduction pretzel dans le dictionnaire Anglais - Français de Reverso, voir aussi 'prelate',preteen',pretend',pretext', conjugaison, expressions idiomatiques The inefficiencies arise when a batch or quantity of raw ingredients are mixed into a dough. The surface of the formed pretzel is then saturated with sodium hydroxide solution and thereafter cooled to a temperature below -15° F. for at least one hour.

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