Method of controlling the quality of dough during its processing
US5106636A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 7, 1990 |
| Grant date | Apr 21, 1992 |
| Priority date | — |
| Expiry date | Dec 7, 2010 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N33/10
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
A method is provided of controlling the quality of dough during its processing, in which the physical properties of portions of a dough strip being continuously fed are automatically and continuously measured, to obtain the specific weight calculated from the dimensional and weight data, of each of the portions of the dough strip, so that the dimensional data and specific weight can be used for processing the dough mass and for formulating raw materials for the next lot to be produced, and in which method, based on the obtained specific weight, the thickness of a dough piece having a uniform top surface area to be stamped out by a puncher is automatically calculated by a computer and an additional stretching system adjusts the thickness of the dough strip, so that the weight of a stamped-out dough piece is automatically made uniform during the operation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.