FIELD: baking industry. SUBSTANCE: method involves continuous automated monitoring and taking measurements of physical properties of parts of continuously advanced belt of dough for obtaining information on specific weight based on calculations of data on size and weight of every part of the belt. The data on size and specific weight are used in processing the mass of dough and formulating initial materials for next coming lot of dough. The calculations are made with the use of a computer which specifies the thickness of pieces of dough with flat surface to be stamped out. The belt of dough is adjusted for thickness by a dough-extending system to maintain same weight of pieces in the process of operation. EFFECT: higher product quality. 3 cl, 4 dwg
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| METHOD AND DEVICE FOR ROLLING OF DOUGH | 1990 |
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| DEVICE FOR CONTINUOUS DISTENSION OF DOUGH | 0 |
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SU1669387A3 |
| METHOD AND DEVICE FOR CONTINUOUS CUTTING OF DOUGH | 1991 |
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RU2037297C1 |
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RU2020824C1 |
