Continuous fermented mass prod. - in which lower component is fed into extn. vessel with a consistent mass flow speed, enabling extn. of mass material at required ripeness

摘要

To provide a continuous supply of fermented mass, such as dough for bakeries and esp. sour-dough and yeast-dough, the components are fed into a vessel from below, and the mass is given a generally consistent flow speed over the cross section surface of the vessel. The component feed and removal of the mass are set so that the vessel remains constantly full. The flow speed of the mass is set to a value which is proportional to the shear stress of the mass. Pref., a general laminary flow is developed within the vessel, at a flow speed calculated to give the mass its required ripeness at the outlet and ensure that the mass moves through during a generation time of the microorganisms. The flow speed is structured according to the deg. of ripening, the acid formation, the tackiness and/or the redn. in viscosity. ADVANTAGE - The system allows components of the mass to be taken out on a "first in first out" basis, without a tube, and also extract mass material at the required ripeness