METHOD TO MANUFACTURE BAKED GOODS Russian patent published in 2017 - IPC A21D8/00 

Abstract RU 2613283 C1

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing of baked goods. Method provides for continuous preparation of large thick fermentation starter and dough, fermentation of semi-finished goods, division of dough in pieces, their rounding, proofing of dough pieces in a proofing cabinet, where steam and air mixture is supplied from air taken from environment, and saturated steam at temperature of 38…40°C and relative humidity of 80…85% and baking of baked goods in a through-type oven. Baking is carried out by alternate four-stage thermal radiation at the following temperature: at the first stage of preliminary heating 100…120°C, at the second stage of increasing heat exchange 180…190°C, at the third stage of intensive heat exchange 230…240°C and at the fourth stage of reducing intensity of heat exchange 150…180°C. Baked goods are cooled down to 20°C with mixture of cooled air and saturated steam with temperature of 15…18°C and relative humidity of 85…90% with removal of cooled baked goods for storage. Recycling of mixture produced by steam in process of baking is carried out by means of cooling and collection of condensate, separation of the collected condensate by method of distillation into water and other components, including alcohol, with their subsequent consumption as intended. Additionally they use a cooler for convective cooling of baked goods by steam and air mix, a condenser-recuperator for condensation of steam mix produced in process of baking, a device with a heating jacket to separate the collected condensate by means of distillation into water and other components, including alcohol, a steam generator to produce saturated steam, a high temperature steam compression heat pump, comprising a compressor, a condenser, a heat regulating valve and an evaporator operating in a closed heat dynamic cycle.

EFFECT: invention makes it possible to reduce specific energy inputs in production of finished goods of high quality, as well as to increase environmental safety of baked goods manufacturing.

1 dwg

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RU 2 613 283 C1

Authors

Dates

2017-03-15Published

2016-02-22Filed