| 摘要 |
<p>The fermenting machine useful in bakery for elaborating and storing natural liquid leaven obtained from water and flour based raw material, comprises a cylindrical tank (1) with a hopper (2) at its bottom, and an adjustable feet, which provides an easy removal of leaven liquid in a container under a leaven evacuation valve. Mixtures of raw materials are introduced into the hopper, which is connected with the leaven evacuation valve. The cylindrical tank is equipped with a removable mixer (6) and a calibrated scraper (7) from an inner wall of the tank arranged on the removable mixer. The fermenting machine useful in bakery for elaborating and storing natural liquid leaven obtained from water and flour based raw material, comprises a cylindrical tank (1) with a hopper (2) at its bottom, and an adjustable feet, which provides an easy removal of leaven liquid in a container under a leaven evacuation valve. Mixtures of materials are introduced into the hopper, which is connected with the leaven evacuation valve. The cylindrical tank is equipped with a removable mixer (6) and a calibrated scraper (7) from an inner wall of the tank arranged on the removable mixer. The tank is covered by a removable lid that crosses a removable crank and by a door opening for adding materials in an upper part of the removable lid. The tank is arranged on a guidance system (10). The removable mixer consists of a central axis having an arrangement of spatulas, which are inclined on both side of the axis. The spatulas are oppositely placed and are staggered at regular intervals to ensure a homogeneous mixture. The entire liquid leaven resulting from a first filling has ripened for 3-4 days in an airtight shelter. The removable mixer, the calibrated scraper, the lid and the crank are dismountable without using tools. The valve is arranged under and at a center of the hopper for preventing storage of food residues in the machine and pollution of liquid leaven, and ensures a perfect sealing.</p> |
