| 摘要 |
<p>Process and installation for the mfr. of loaves of bread etc is described. After leaving the proving chamber, dough pieces are transferred to a freezer and cooled to a temp. below -30 deg.C and held at -18 deg.C so that temp. extends right through each dough piece. This holding period takes place in a cold chamber and/or refrigerated transport carrying the prod. to a baking oven. The prods. are transferred directly to an oven in which they are first preheated right through to a temp. of 85 to 90 deg.C. The temp. is then increased progressively to between 250 and 350 deg.C to complete the baking stage. Pref. between the freezing stage at below -30 deg.C and the holding stage at -18 deg.C the surface of the prod. is glazed by spraying it with a fine mist of water which changes instantly to ice. During the freezing stage, the prod. can be subjected to a very low temp. e.g. about -90 deg.C, for a very brief period, partic. by injection of a cryogenic fluid. After freezing but before entering the holding stage, dough pieces are pref. packaged in plastic film. Freezing can be carried out on a large, economic scale at a central depot. Distribution to baking stations is possible without harm to the frozen dough pieces. The glazing of ice provides surface protection of the dough piece and prevents dehydration of the prod. during cold storage.</p> |
