METHOD FOR CONTINUOUS BAKING OF THIN-LAYER STRIP OR BAND OF FLOUR DOUGH Russian patent published in 2015 - IPC A21D6/00 

FIELD: food industry.

SUBSTANCE: method involves dough drip delivery from above onto the middle of the external surface of a thin-wall cylinder rotating round a horizontal axis. The dough layer is delivered into the gap between the inner surface of the cylinder and the inner surface of the thin and flexible durable endless tape moving together with the cylinder and enclosing the cylinder external surface along at least 3/4 of its circumference length. The cylinder external surface is continuously greased with food oil. Prior to entry into the gap between the cylinder and the tape, the dough layer is also greased on the outside and on top; alternatively, the tape outer surface is greased. The cylinder and the tape are heated with adjustment of the gap between them, their speed and temperature.

EFFECT: reduction of working areas during baking operations.

5 dwg