| 摘要 |
PROBLEM TO BE SOLVED: To simplify a conventional bread-making facility since the equipment for the intermediate fermentation is essential for making farina food, particularly bread, and the overhead proofer for the intermediate fermentation needs vast space. SOLUTION: The food dough from the hopper is formed in one belt and conveyed at a relatively low speed and divided into several strings to form a plurality of food dough belts. The dough belts are cut crosswise, as the dough pieces are each weighed, and the weighings are fed back to control the crosswise cutting or the dough pieces are conveyed without weight. The plural rows of dough pieces are converged into one row at equal intervals. Then, the conveying speed is increased and each dough piece is wind up, formed to bar- shapes bread dough. The bar-shaped bread dough is folded into N- or M-shape and placed in a mold, the mold-packed bread dough is subjected to the final fermentation and baked. COPYRIGHT: (C)2004,JPO
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