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Automatic dough‐mixers for high rate test‐baking system
Author(s) -
Mitchell T. A.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740221206
Subject(s) - mixing (physics) , consistency (knowledge bases) , food science , process engineering , materials science , mathematics , computer science , chemistry , engineering , physics , artificial intelligence , quantum mechanics
Abstract A laboratory dough mixer and its electrical and pneumatic control circuits are described. The mixer accurately measures dough ingredients (except flour) and adds them to the mixing chamber during the mixing cycle. It also titrates sufficient water into doughs to bring them to standard consistency. The addition of flours (50 g) and removal of doughs is done manually. One person can readily operate a battery of six mixers producing 60 doughs an hour.