| 摘要 |
<p>A process and a system for continous preparation of food doughs to produce leavened products and/or pasta. Metered amounts of flour and/or semolina, water, any additives and/or ingredients are fed axially into a blade pre-mixer (10) of the centrifugal type, where they are fed along a linear path with no pressure acting thereupon, and hydrated to form a pre-mix. Then, the pre-mix is introduced in a screw mixer (11), and submitted to a mechanical kneading action for causing fast gluten development, while exerting a maximum pressure of 8-10 bar or less, preferably of 5 bar or less on the dough.</p> |
