发明名称 |
Arrangement for baking dry flat bread |
摘要 |
An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12 DEG C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.
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申请公布号 |
US4311088(A) |
申请公布日期 |
1982.01.19 |
申请号 |
US19790079319 |
申请日期 |
1979.09.27 |
申请人 |
HOEHN, KARL;HOEHN, OLAF;HOEHN, WOLFGANG |
发明人 |
HOEHN, KARL;HOEHN, OLAF;HOEHN, WOLFGANG |
分类号 |
A21D8/00;(IPC1-7):A21D2/00;A21D10/00 |
主分类号 |
A21D8/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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