SU423445A1 - INSTALLATION FOR OBTAINING BAKERY SEMI-PRODUCTS FOR SHIP'S BAKERY PRODUCTS - Google Patents
INSTALLATION FOR OBTAINING BAKERY SEMI-PRODUCTS FOR SHIP'S BAKERY PRODUCTSInfo
- Publication number
- SU423445A1 SU423445A1 SU1819876A SU1819876A SU423445A1 SU 423445 A1 SU423445 A1 SU 423445A1 SU 1819876 A SU1819876 A SU 1819876A SU 1819876 A SU1819876 A SU 1819876A SU 423445 A1 SU423445 A1 SU 423445A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- bakery
- products
- installation
- ship
- semi
- Prior art date
Links
- 238000009434 installation Methods 0.000 title description 9
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
- 238000010438 heat treatment Methods 0.000 description 12
- 239000011265 semifinished product Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Description
1one
Изобретение относитс к области хлебопекарного производства, а именно к установкам дл получени хлебобуло-чных полуфабрикатов к судовым пекарн м.The invention relates to the field of bakery production, in particular to installations for the production of bakery semi-finished products to the ship bakery.
Известна устаиовка дл -получени хлебобулочных полуф1абрш атов к судовым пекарн м , включающа шкаф с зонами обогрева и увлажнени среды, снабженных паропроводом , крышкой и горизонтально расположеиной решеткой дл расстойкн тестовых заготовок в форМах, дежи и столешницу.The well-known installation for obtaining bakery semi-finished products to ship bakeries includes a cabinet with heating and humidifying zones, equipped with a steam pipe, a lid and a horizontal grid for proofing dough pieces in bowl, bowl and tabletop.
С целью улучшени качества готового продукта и большей ее кам:пакт|пости в предлагаемой установке шкаф снабжен установленной над зоной обогрева дополнительной горизонтально расположейной решеткой с жестко закрепленными на ней обечайками с заш,елкаМИ дл размещени в них деж, решетка дл расстойки тестовых заготовок в формах укреплена над дежами, а в зоиах обогрева и увлажнени среды у1стано1влены ТЭНЫ, столешница выполнена откидной и укре Плена на верхней крышке шкафа.In order to improve the quality of the finished product and its larger chambers: in the proposed installation, the cabinet is equipped with an additional horizontal grid installed above the heating zone with shells fixedly fixed on it with shafts, trees for accommodating dezh, grating for proofing dough pieces in molds strengthened above the bowls, and in the heating and humidifying zones of the room are installed TENY, the table top is made folding and ukre Plen on the top lid of the cabinet.
На фиг. 1 схематически изображена предлагаема установка в трех проекци х; на фиг. 2 - разрез по Л-Л иа фиг. 1; фиг. 3 - разрез по Б-Б на фиг. 2.FIG. 1 schematically shows the proposed installation in three projections; in fig. 2 is a section along L-L of FIG. one; FIG. 3 is a section along BB in FIG. 2
Устааговка содержит шкаф /, горизонтальную решетку 2 дл расстойки тестовых заготовок в формах 3, зо у 4 обогрева и увлажнени The installation contains a cabinet /, a horizontal grid 2 for proofing dough pieces in forms 3, and a heating and moistening zone 4.
среды шкафа с паропроводом 5, дежи 6 и столешницу 7.wardrobe environment with steam line 5, bowl 6 and tabletop 7.
Над зоной обогрева шкафа установлена горизонтальна решетка 8, на которой жестко замреплены обечайки 9 с защелками 10 (патефойного тина) дл размеш,ени в них дел.A horizontal grill 8 is installed above the heating zone of the cabinet, on which the shells 9 with latches 10 (patinoi tin) are rigidly fixed to stir, and to do things in them.
Решетка 2 дл рассгойки тестовых заготовок в формах укреплена над дежами 6.Lattice 2 for clearing dough pieces in forms fortified over bowl 6.
В зоне 4 обогрева и увлажнени среды шкафа установлены ТЭНЫ //.In zone 4 of the heating and humidification of the environment of the cabinet, the heating elements are installed //.
Столешница 7 выполнена откидной и укреплена на верх-ней крышке 12 шкафа.The table top 7 is made folding and fixed on the top lid 12 of the cabinet.
Установка работает следующим образом.The installation works as follows.
От судовой магистрали вода наливаетс в бак 13 и включаютс паропровод 5 или ТЭНЫ //. Затем ири достижении температуры в шкафу 34°С в него устанавливаютс дежи 6 с тестом .From the ship's main line, the water is poured into the tank 13 and the steam line 5 or the heating elements are turned on. Then, when the temperature in the cabinet reaches 34 ° C, the bowls 6 are set in it with the dough.
Брожение иоследнего в шкафу продоллсаетс в течение 1,5-2 час, после чего дежи вынимаютс и тесто укладываетс в формы, которые затем устанавливаютс на горизонтальную решетку 2 дл расстойки тестовых заготовок .The fermentation of the latter in the cupboard continues for 1.5-2 hours, after which the bowls are removed and the dough is laid into molds, which are then placed on a horizontal grid 2 for proofing dough pieces.
НрОцесс расстойки ведетс 40-45 мин. при 32-35°С, после чего формы с тестовыми заготовками вынимаютс и устанавливаютс дл выпечки в печах (не показаны).The proofing process lasts 40-45 minutes. at 32-35 ° C, after which the molds with dough pieces are removed and set for baking in ovens (not shown).
В случае приготовлени булочной мелочи выброжен.юе тесто вынимаетс из деж и раздельшаетсЯ «а столешнице 7, Соответспвующа относительна влажность в шкафу дл брожени и расстойки теста создаетс nairpesa и испарени воды в баке А.In the case of bakery making, vyprogen. The dough is taken out of the bowl and parted on table 7. The corresponding relative humidity in the cupboard for fermentation and proofing of the dough creates nairpesa and evaporation of water in tank A.
Пред м е т Изобретен и |Я1 . УстанОвма дл получени хлебобулочных полуфабрикатов к судовым некар м, включающа шкаф -с зонами обогрева и увлажнени среды, снабженных паропроводом, крыш.кой и гаризантально расположенной решеткой дл расстойки тестовых заготавок в форавах, дежиPrevious Invented and | Я1. The installation for obtaining bakery semi-finished products for shipboard non-carts, including a cabinet - with heating and humidifying zones, equipped with a steam pipe, a roof, and a grating arranged for proofing dough in pores, bowls
и столешницу, отличающа с тем, что, с целью улучшени к ачеста1а готового .продукта и большей ее ком паКТ1Ности, снабжен установленной над зоной обогрева дополнительной горизонтально расположенной решеткой с жестко закрепленными на ней обеч-айками с. за-щелками дл размещени в них деж, решетка дл раюстойки тестевых заготовок в формах- укреплена над дежами, а в зонах обогрева и увлажнени среды установлены ТЭНЫ.and the tabletop, characterized in that, in order to improve the quality of the finished product and its greater completeness, it is provided with an additional horizontal grid mounted above the heating zone with shells fixed on it. with latches to place the bowl in them, the grid for the adjustment of the dough pieces in the molds is fixed above the bowl, and the heating elements are installed in the heating and humidifying zones of the environment.
2. Установка, по л. 1, отличающа с тем, ч го столещница выполнена откидной и укреплена па верх1ней крышке .шкафа.2. Installation, for l. 1, characterized in that the table top is made folding and is reinforced in the upper lid of the cabinet.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1819876A SU423445A1 (en) | 1972-08-08 | 1972-08-08 | INSTALLATION FOR OBTAINING BAKERY SEMI-PRODUCTS FOR SHIP'S BAKERY PRODUCTS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1819876A SU423445A1 (en) | 1972-08-08 | 1972-08-08 | INSTALLATION FOR OBTAINING BAKERY SEMI-PRODUCTS FOR SHIP'S BAKERY PRODUCTS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU423445A1 true SU423445A1 (en) | 1974-04-15 |
Family
ID=20524655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU1819876A SU423445A1 (en) | 1972-08-08 | 1972-08-08 | INSTALLATION FOR OBTAINING BAKERY SEMI-PRODUCTS FOR SHIP'S BAKERY PRODUCTS |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU423445A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6060088A (en) * | 1997-02-28 | 2000-05-09 | Akimoto; Yoshihiko | Preparing a packaged edible baked product |
-
1972
- 1972-08-08 SU SU1819876A patent/SU423445A1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6060088A (en) * | 1997-02-28 | 2000-05-09 | Akimoto; Yoshihiko | Preparing a packaged edible baked product |
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