DOUGH FLOW-LINE FREEZING METHOD Russian patent published in 2002 - IPC

FIELD: dough freezing equipment. SUBSTANCE: method involves preliminarily cooling doughs in cold air flow; providing fast freezing and glazing, with air temperature and moisture content during preliminary cooling being higher than those of fast freezing. Method further involves successive supplying of air from fast cooling chamber into precooling chamber and further into glazing chamber and therefrom into fast freezing chamber. Moisture for glazing doughs is withdrawn from moisture-laden air by providing desublimation process under atmospheric pressure. EFFECT: increased survival of yeast cells during freezing process and storage and improved quality of product. 2 cl, 1 dwg