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WO2014061049A2 - Procédé et appareil pour fabriquer le pain - Google Patents

Procédé et appareil pour fabriquer le pain Download PDF

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Publication number
WO2014061049A2
WO2014061049A2 PCT/IT2013/000289 IT2013000289W WO2014061049A2 WO 2014061049 A2 WO2014061049 A2 WO 2014061049A2 IT 2013000289 W IT2013000289 W IT 2013000289W WO 2014061049 A2 WO2014061049 A2 WO 2014061049A2
Authority
WO
WIPO (PCT)
Prior art keywords
fermented
piece
baking
mould
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IT2013/000289
Other languages
English (en)
Other versions
WO2014061049A3 (fr
Inventor
Ferdinando NOVELLI
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to EP13818458.5A priority Critical patent/EP2916659A2/fr
Publication of WO2014061049A2 publication Critical patent/WO2014061049A2/fr
Publication of WO2014061049A3 publication Critical patent/WO2014061049A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
    • A21C9/081—Charging of baking tins or forms with dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • A21C13/02—Provers, i.e. apparatus permitting dough to rise with endless conveyors, e.g. for moving the dough pieces progressively through the prover

Definitions

  • the invention relates to a new method and the relative apparatus for making bread both of the artisan type, for production in significant quantities, and industrial production.
  • the bread making process basically comprises, as known, three different steps: the mixing which must be homogeneous, without lumps and reducing flour, water, yeast and salt to a homogeneous mass; the fermentation which generally takes place at temperatures of between 22°C and 30°C; the baking, normally at temperatures of between 180°C and 250°C.
  • the mixing step the vegetable proteins in contact with the water form a colloidal substance called gluten; in this step the soluble compounds (sugars, salt) dissolve, whilst the insoluble compounds, such as the starch and the glutens increase in volume.
  • the starch is attacked by certain enzymes naturally present in the flour of the majority of cereals; it breaks down into more simple sugars which are attacked by the yeast with the production of carbon dioxide.
  • the dough swells due to the presence of the gas developed inside, whilst certain secondary fermentation processes produce acids (lactic acid and acetic acid) which make the bread more digestible.
  • the carbon dioxide escapes from the bread, leaving it porous (cellular, that is, the holes which are present in the crumb), the sugars on the surface caramelise giving the golden colour typical of the crust and the water partly evaporates giving the bread firmness.
  • An apparatus or system for making bread at an industrial level therefore consists basically of the following devices, in operating succession: mixing machine, breaking machine, moulding machine, proofing chamber and oven, the respective functions of which are evident.
  • the yeast in bread making can be of three types: natural, industrial and chemical. The first comprises a mixture of water and flour prepared the day before and left to stand: with the action of the air, the bacteria make the mixture acidic (the so- called starter dough or sour dough). This is added to the dough in the bread making process and results in the fermentation.
  • the industrial yeast is, on the other hand, generally beer yeast.
  • This is a culture of living micro-organisms, more specifically spores of extremely small fungi (with the Latin name Saccharomyces cerevisiae) which are able to transform the starch present in the flour, developing carbon dioxide in the process. This gas "swells" the dough which, therefore, become soft.
  • Saccharomyces cerevisiae The name “beer yeast” derives from the habit in the past of using as yeast the residue from the beer fermenting process. The name still remains, even though use of the product from the processing of sugar beet is preferred.
  • the chemical yeast is, on the other hand, the general name of certain substances which are able to release carbon dioxide thanks to the action of an acid (e.g. cream of tartar) and of heat. Unlike natural fermentation, chemical fermentation is instantaneous and does not require any time for the dough to stand.
  • beer yeast or, at an industrial level, also chemical yeast is used as the yeast in 90% of the cases.
  • a disadvantage of using natural yeast is that the dough is more hygroscopic than that obtained using other types of yeast and the greater content of water can create problems since there are legal limits for the residual moisture of the bread to be sold, after baking, depending on the various sizes of the bread.
  • the water content of the bread after baking, whatever the type of flour used in the production of the bread must not exceed, for example, 29% for loaves of 70 grams, and 40% for loaves equal to or more than one kilogram.
  • the aim of this invention is therefore to provide a method and the relative apparatus for making bread which allows a softer bread to be obtained in industrial production, using preferably, but not necessarily, natural yeast for the dough, since it has a greater cellular structure, which is lighter, more fragrant and tastier, with a longer storage life and which has a level of residual moisture which complies with the legal requirements.
  • a further aim is to provide a method which is applicable not only for industrial production but also, with the same advantageous results, in an artisan production of significant quantities.
  • the dough basically from flour, water, yeast and salt, which must be free of lumps and reduce to a homogeneous mass; this operation is performed with a mixing machine.
  • the dough is then "broken", if necessary with a dough breaker machine, into single pieces of dough 1 corresponding to the desired size of the bread.
  • the pieces of dough 1 are given a particular shape, if necessary using a moulding machine, according to the desired form of the bread (loaf, plait, baguette, button, etc.).
  • This is followed by the step for fermenting the dough 1 which normally takes place in static proofing chambers or tunnels 2 with continuous conveyor means, at ambient or controlled temperature for the necessary programmed times.
  • the pieces of dough 1 are arranged in parallel rows, spaced from one another, to allow the growth without interfering with the adjacent pieces of dough, on suspended conveyors or belts or in bowls which collect together several pieces.
  • the pieces double or triple in volume due to the development of carbon dioxide which forms the characteristic bubbles of the spongy structure of the crumb.
  • carbon dioxide develops upwards, so it has been found experimentally that by forcing the fermentation and the increase in volume of the piece of dough 1 only upwards, the spongy structure is more developed and homogeneous at the end of the fermentation process.
  • the method for making bread comprises, after the breaking step, introducing each piece of dough 1 into a respective fermenting bowl 3 designed to favour the development of the fermentation and the increase in volume upwards of the piece.
  • the bowl 3 can have any shape and dimensions according to the desired size and type of bread, but, for example, to allow the increase in volume of the piece upwards the width of the base of the bowl 3 can be less than its height.
  • the fermented pieces 10 are obtained and these, according to the invention, are transferred into other respective, different, baking trays or moulds 4 designed to maintain the dimensions and volume of the fermented piece 10 and its further growth during baking.
  • the trays or moulds 3 and 4 are preferably different from each other in terms of shape and/or dimensions and can have forms and shaping designed to give the bread, at the end of baking, a predetermined shape.
  • each fermented piece 10 is transferred into the respective baking tray or mould 4 overturned with respect to the position which it had during the fermentation step, as shown in Figure 1.
  • This operation of overturning the fermented piece 10 before its entry into an oven 5 is necessary so as to expose to the air the lower area of the fermented piece 10 which, in the fermenting bowl 3, has risen less and is less developed, in such a way that, in the time between the transfer from the fermenting bowl 3 into the tray or mould 4 and in the time for entry into the oven 5 before reaching the baking temperature, the fermentation of this area can continue and improve the relative sponginess.
  • Another advantage of the operation of overturning the fermented piece 10 is to favour the loss of moisture (water in the dough) in the part of the piece which has not been exposed to the air during the fermentation step.
  • each respective baking tray or mould 4 when receiving the fermented piece 10, before placing in the oven 5, is hot and preferably has a temperature of between 120°C and 180°C.
  • the baking trays or moulds 4 can be without the bottom, placing the fermented piece 10 in direct contact with the oven or with a mesh or belt 7 for the movement along the oven 5.
  • This method is particularly suitable for an industrial application for a continuously operating system as schematically shown in Figure 1, limited to the proofing chamber 2 and the oven 5.
  • the bread making apparatus comprises in operating succession at least one machine for mixing the ingredients, a machine for breaking the dough into pieces of dough 1 (prior art apparatus, not shown in Figure 1), according to the desired size, a proofing chamber 2, and a baking oven 5 which, in the continuous industrial processes, is normally a tunnel oven.
  • each piece of dough 1 released by the dough breaking machine is positioned in a respective fermenting bowl 3 having shape and/or dimensions designed to favour the development of the fermentation and the increase in volume upwards of the piece and each fermented piece 10 is positioned in a further, separate, respective baking tray or mould 4 having shape and/or dimensions designed to maintain the dimensions and volume of the fermented piece 10 and its further growth during baking, overturned with respect to the position which it had in the respective fermenting bowl 3.
  • the fermenting bowls 3 are positioned adjacent to each other in continuous parallel rows fixed on a suspended conveyor or belt 6 for moving them along the proofing chamber 2 for the programmed time necessary for the correct fermentation of the pieces and the baking trays or moulds 4 are similarly positioned adjacent to each other in continuous parallel rows fixed on a mesh or belt 7 for moving them along the oven 5 for the programmed time for the baking.
  • This solution allows a greater compaction, compared with traditional techniques, of the pieces of dough 1 , during both fermentation and baking, allowing also the advantage of a higher numerical productivity of loaves per unit time.
  • the schematic representation in Figure 1 shows that the belt or mesh 7 carrying the baking trays or moulds 4 moves them backwards and forwards inside the oven 5, in such a way that the empty baking trays or moulds 14 leave the oven 5, which operates at a maximum temperature of around 220-250°C, still hot and receive the fermented piece 10 when their temperature is preferably between 120°C and 180°C.
  • the means 8 for transferring the fermented pieces 10 preferably comprise pivoting devices 9 for overturning the bowls 3, at respective underlying baking trays or moulds 4, determining the falling into the latter of the respective pieces 10 in an overturned position.
  • the means 8 for transferring the fermented pieces 10 are associated with means (not shown) to impart vibrations to the fermenting bowls 3 to favour the fast and complete detachment and falling of the fermented pieces 10.
  • means not shown
  • bread is obtained at the outlet from the oven 5 which is softer, as it has a greater cellular structure, lighter, more fragrant and tastier, with a longer storage life compared with packaged breads produced with prior art methods and means, with any type of yeast used. More specifically, the advantages are further highlighted when using a natural yeast.
  • the method and the apparatus described can be directly applied in industrial bread making systems, but, as already mentioned, they can also be applied in the artisan field for production of bread in significant quantities.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Glass Compositions (AREA)
  • Saccharide Compounds (AREA)

Abstract

Cette invention concerne un procédé et un appareil pour fabriquer le pain comprenant les étapes consistant à mélanger les ingrédients, découper la pâte selon la taille souhaitée, insérer les pâtons (1) dans une chambre d'apprêt (2), laisser fermenter, insérer les pâtons fermentés (10) dans un four (5) et cuire. Après l'étape de découpage, chaque pâton (1) est introduit dans un bol de fermentation (3) respectif conçu pour favoriser le développement de la fermentation et l'augmentation de volume vers le haut du pâton, puis après l'étape de fermentation et avant l'étape d'enfournement, chaque pâton fermenté (10) est transféré sur un autre plateau ou moule de cuisson (4) respectif, à l'envers par rapport à sa position dans l'étape de fermentation ; le plateau ou le moule de cuisson (4) qui reçoit les pâtons fermentés (10) étant chaud.
PCT/IT2013/000289 2012-10-17 2013-10-17 Procédé et appareil pour fabriquer le pain Ceased WO2014061049A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP13818458.5A EP2916659A2 (fr) 2012-10-17 2013-10-17 Procédé et appareil pour fabriquer le pain

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRM2012A000501 2012-10-17
IT000501A ITRM20120501A1 (it) 2012-10-17 2012-10-17 Procedimento ed apparecchiatura per la panificazione

Publications (2)

Publication Number Publication Date
WO2014061049A2 true WO2014061049A2 (fr) 2014-04-24
WO2014061049A3 WO2014061049A3 (fr) 2014-08-07

Family

ID=47278449

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2013/000289 Ceased WO2014061049A2 (fr) 2012-10-17 2013-10-17 Procédé et appareil pour fabriquer le pain

Country Status (3)

Country Link
EP (1) EP2916659A2 (fr)
IT (1) ITRM20120501A1 (fr)
WO (1) WO2014061049A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105950377A (zh) * 2016-06-30 2016-09-21 成都世唯科技有限公司 一种实现曲块进出酵房并在酵房中翻动的设备
CN112704097A (zh) * 2020-12-30 2021-04-27 湖北肯信精工机械有限公司 一种蛋挞皮自动化生产设备
JP2021083338A (ja) * 2019-11-26 2021-06-03 株式会社オシキリ プルーファー装置及び搬送システム

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201900007338A1 (it) 2019-05-27 2020-11-27 Pietro Tassone S N C Gia’ Tassone Antonio & C S N C Processo di produzione del pane

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2144182A (en) * 1937-01-11 1939-01-17 Ellis Carl George Food product preparing machine
US2704177A (en) * 1950-02-17 1955-03-15 Thompson Machine Company Roll panning machine
US3146730A (en) * 1960-12-06 1964-09-01 R G White Mfg Corp Method and apparatus for making rolls
GB1013377A (en) * 1962-07-24 1965-12-15 Edward Stanley Gaskell Improvements in or relating to proving machines for bread dough and the like
AT376108B (de) * 1982-08-27 1984-10-10 Koenig Helmut Anlage zum gaeren, formen und backen von teigstuecken
DE102009023486A1 (de) * 2009-05-30 2010-12-02 Werner & Pfleiderer Lebensmitteltechnik Gmbh Teigbearbeitungsanlage
EP2474228B1 (fr) * 2011-01-10 2013-08-28 ITECA Impianti Tecnologici Alimentari Speciali S.P.A. Dispositif pour porter et transporter de la pâte alimentaire dans un système pour la production de produits de boulangerie

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105950377A (zh) * 2016-06-30 2016-09-21 成都世唯科技有限公司 一种实现曲块进出酵房并在酵房中翻动的设备
JP2021083338A (ja) * 2019-11-26 2021-06-03 株式会社オシキリ プルーファー装置及び搬送システム
JP7446791B2 (ja) 2019-11-26 2024-03-11 株式会社オシキリ プルーファー装置及び搬送システム
CN112704097A (zh) * 2020-12-30 2021-04-27 湖北肯信精工机械有限公司 一种蛋挞皮自动化生产设备

Also Published As

Publication number Publication date
ITRM20120501A1 (it) 2014-04-18
EP2916659A2 (fr) 2015-09-16
WO2014061049A3 (fr) 2014-08-07

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