Method of controlling the quality of dough during its...

Details Method of controlling the quality of dough during its... Method of controlling the quality of dough during its...

G - Physics

05

D

341/35, 341/42,

G05D 11/13 (2006.01) A21C 1/00 (2006.01) G01N 9/02 (2006.01) G01N 33/10 (2006.01)

Patent

CA 2031962

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 gravity, calculated from the dimensional and weight data, of each of the portions of the dough strip, so that the dimensional data and specific gravity 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 gravity, 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.

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