Dough processing plant with multiple dough processing units and method for operating such a dough processing plant

Abstract

Dough processing plant (4a) - with at least two of the following dough processing devices: -- A dough metering device (60) for metered addition of dough ingredients to be mixed, -- A dough kneading device (61) for kneading dough from prepared dough ingredients, -- A dough portion finishing device (64) for prepared dough portions, -- A dough portion fermentation device (65) for prepared dough portions, - wherein at least one of the at least two dough processing devices is designed as a signal-generating dough processing device (61) with at least one sensor for measuring at least one dough state variable, - wherein at least one other of the at least two dough processing devices is designed as a signal-receiving dough processing device (60, 64, 65) with at least one processing component that can be switched between several operating states in a controlled manner, - wherein the dough processing plant has a control / regulating device (51),which is in signal communication with the at least one sensor of the at least one signal generation dough processing unit (61) and with the at least one signal reception dough processing unit (60, 64, 65).

Description

[0001] The invention relates to a dough processing plant with multiple dough processing devices. Furthermore, the invention relates to a method for operating such a dough processing plant.

[0002] A dough processing system is known from WO 2022 / 103 611 A1 and EP 1 173 720 B1. Components for such a dough processing system are known from WO 2015 / 043 107 A1 and EP 3 613 290 A1.

[0003] It is an object of the present invention to further develop a dough processing plant and an operating method therefor in such a way that an operating efficiency of the dough processing plant and of the operating method is improved.

[0004] This object is achieved according to the invention by a dough processing plant having the features specified in claim 1 and by an operating method having the features specified in claim 8.

[0005] According to the invention, it was recognized that, by means of a dough processing device designed as a signal-generating dough processing device, it is possible to detect dough state variables, which can then be used with the aid of the control / regulating device of the dough processing system to control or regulate the operating state of the at least one signal-receiving dough processing device. The dough dosing device, the dough kneading device, the dough portion processing device, and / or the dough portion fermentation device have proven particularly advantageous as signal-generating dough processing devices.Other dough processing devices that can be used in the dough processing system, particularly as signal-generating dough processing devices, include a dough dividing device for portioning prepared dough, a dough kneading device for prepared dough portions, and a dough processing device for processing dough. The dough dosing device can be used to obtain dough state variables related to dough dosing, which can be used for control or regulation by subsequent dough processing devices during the dough processing. Dough state variables can also be obtained via the dough kneading device, which can then be passed on to dough processing devices upstream or downstream in the dough processing process for control / regulation. Examples of such dough state variables are described in EP 3 613 290 A1.The dough portion processing device can also be used to obtain corresponding dough state variables, such as scattering parameters and / or stamping parameters. The same applies to the dough portion proofing device, where, for example, a proofing time, a proofing temperature, or a proofing humidity can represent interesting control variables for upstream or downstream dough processing devices.

[0006] The dough processing plant can have a plurality of signal generating dough processing devices and / or a plurality of signal receiving dough processing devices, which interact with one another via the control / regulating device within the framework of a control or regulation within the framework of the operating method of the dough processing plant.

[0007] The dough processing system can be a roll or donut line. The dough processing system can also be a pastry line. The dough portion finishing system can be used to glaze, inoculate with jam, or even sprinkle sugar on a dough portion or dough piece.

[0008] A reverse control / regulation according to claim 2 represents an interesting possibility for carrying out controlling or regulating interventions in processing steps that occur before the processing step of the sensory detection via sensory detected dough state variables in order to intervene in the processing process in a corrective manner.

[0009] A dough processing system according to claim 3 offers an advantageous division of an entire dough processing method into structured, separable individual steps. At least one of these additional dough processing devices, i.e., the dough dividing device and / or the dough kneading device and / or the baking oven as an example of a baking or cooking device of the dough processing system, can also be used as a signal-generating dough processing device and / or as a signal-receiving dough processing device in the dough processing system. With the aid of such a baking or cooking device, deep-fat frying can, for example, take place.

[0010] A feedforward control / regulation according to claim 4 enables a controlling / regulating reaction to detected dough state variables in the processing process following the detection, which in turn can be used to improve process efficiency or to improve the quality of the dough product produced.

[0011] In an embodiment according to claim 5, a kneading device known from EP 3 613 290 A1 can be used as the dough kneading device, for example.

[0012] An embodiment of the dough dividing device or dough portioning device as a signal-generating dough processing device according to claim 6 has proven successful. In particular, it was recognized that during the portioning or partial step of dough processing, in which the dough is portioned into the dough portions or dough pieces to be further processed, a defined force is exerted on the dough, which can be used to measure, in particular, the state variables of elasticity and damping.

[0013] Dough state variables according to claim 7 have proven particularly suitable for optimizing an operating method for the dough processing plant. Several of these dough state variables can also be used as input variables for the control / regulation device during operation of the dough processing plant. In this case, several dough processing devices can also be used as independent signal generating devices. For example, recording the dough elasticity parameter c d or the dough viscosity parameter d dis known from EP 3 613 290 A1. Temperatures of individual dough ingredients fed into the dough dosing device can also be measured by sensors as dough state variables. A parameter derived from at least one and, in particular, from at least two of the sensor-measured dough state variables can serve as the control / regulation parameter of the control / regulation device. Such a control / regulation parameter can be obtained, for example, by comparing two dough state variables, for example, by comparing at least two of the following variables: dough elasticity parameter, dough viscosity parameter, dough spring constant, and dough damping parameter.

[0014] The advantages of a method according to claim 8 correspond to those already explained above with reference to the dough processing plant. The dough dividing step and the working step can be carried out in a combined manner in a dough dividing and working device of the dough processing plant. Between the kneading step and the dough dividing step, a pre-portioning of a kneaded dough mass can also take place, which can be carried out using a pre-portioner. The finishing can take place, for example, by sprinkling or stamping. The finishing can also take place in the form of dough preparation. Dough preparation can also take place independently of the finishing.

[0015] The advantages of claims 9 to 12 correspond to those already explained above with reference to the dough processing system. Using the dough kneading device as a signal-generating dough processing device, the dough dividing device, dough kneading device, and / or the baking oven or other device for baking or cooking the dough can also be controlled or regulated. This also applies accordingly to an additional dough processing device.

[0016] Using the dough dividing device as the signal-generating dough processing device, the dough kneading device and / or the oven or other device for baking or cooking the dough can also be controlled or regulated. This also applies accordingly to an additional dough processing device.

[0017] A baking step according to claim 13 completes the dough processing method.

[0018] Additional parameters recorded according to claim 14 can further improve the efficiency and quality of the dough processing process.

[0019] In particular, it was discovered that using a chamber pressure sensor as part of a dough portioning device, it is possible to measure the dependence of a force exerted on a chamber bottom wall on a force exerted on the dough by a dough feed piston. Since the dough lying between the dough feed piston on the one hand and the chamber bottom wall on the other hand can be understood as a spring between the dough feed piston and the chamber bottom wall, such a force comparison allows for inference about the dough's spring constant and thus about the dough's condition.

[0020] By measuring the pressure via the chamber pressure sensor, this pressure can be controlled and maintained at a setpoint within specified tolerance limits. This improves the portioning or dosing accuracy of the dough portioning device of the dough processing device. The dough processing device can then be automatically adjusted or regulated to various dough properties, and in particular to various dough spring constants. In particular, a minimum piston pressure can then be set that the dough feed piston exerts on the dough to achieve a chamber pressure setpoint, which protects the dough during dividing, portioning, or dosing. In particular, conclusions can be drawn about dough properties such as viscosity and elasticity.The corresponding dough parameters obtained via pressure measurement using the chamber pressure sensor can be used for cross-process control of a dough processing system, which includes the dough processing device. The chamber pressure sensor represents a portioning sensor for the dough processing device.

[0021] When the dough dividing device is designed as a dough portioning device with a measuring chamber, the chamber bottom wall can be designed as the end wall of a measuring piston arranged in a measuring cylinder, of which the measuring chamber is a part. The measuring piston can then be displaced between a retracted measuring position, in which the measuring piston specifies a measuring volume, and an extended transfer position for transferring a dough portion metered into the measuring volume to a downstream dough processing component. With this type of measuring piston design of portioning components of the dough portioning device, the use of the chamber pressure sensor is particularly advantageous. High portioning accuracy, especially with regard to the weight of a dough portion or dough piece, can be achieved.

[0022] The dough processing system enables control or regulation of the dough processing components across all process steps. The control / regulation device can be designed in such a way that it detects or identifies dough parameters, particularly via the chamber pressure sensor, and communicates the detected or identified dough parameter(s) to the downstream dough processing component and / or the upstream dough processing component of the dough processing system.

[0023] Embodiments of the invention are explained in more detail below with reference to the drawings, in which: Fig. 1 shows a perspective view revealing internal details of a dough processing device in the form of a dough processing machine having a plurality of driven dough processing components, as part of a dough processing plant; Fig. 2 schematically shows a vertical longitudinal section through a section of the dough processing device, over which a process control during dough portioning is illustrated; Fig. 3 in a cross-section according to line III-III in Fig. 2 an arrangement of a measuring piston bar and a bar stop body for this measuring piston bar; Fig. 4 in a detail view of the Fig. 2 Force or pressure ratios between a dough feed piston of the dough processing device on the one hand and a measuring piston arranged in a measuring cylinder of a measuring drum of the dough processing device on the other hand; Fig. 5 a stop element of the strip stop body thickness in detail in a perspective view; Fig. 6 the stop element according to Fig. 5 again in perspective, seen in the opposite direction to the view Fig. 5; Fig. 7 is a flow chart of a dough processing method which is carried out with the dough processing plant, of which the dough processing device is a part; and Fig. 8 schematic main components of the dough processing plant.

[0024] A dough processing device 1 designed as a dough processing machine serves to produce a plurality of precisely portioned or measured and rounded dough pieces, which can subsequently be processed into rolls, for example. The dough processing machine 1 is designed with six rows.

[0025] To facilitate the description of positional relationships, a Cartesian xyz coordinate system is used below. The x-direction runs in the Fig. 1 along a horizontal conveying direction of the dough processing device 1 and runs in the Fig. 1 to the left. The y-direction is also horizontal and perpendicular to the conveying direction and runs in the Fig. 1 essentially perpendicular to the plane of the drawing. The z-direction is vertical and in the Fig. 1 up.

[0026] The dough processing machine 1 has a substantially cuboid-shaped housing 2 with a housing frame 3. A housing base 4 has a considerable ground clearance of several tens of centimeters above a machine base.

[0027] The dough processing machine 1 has a plurality of driven dough processing components, which will be described below. The dough processing machine 1 is also part of a dough processing system 4a (see Fig. 8). A dough processing method that can be carried out with the dough processing system 4a, as well as main components of the dough processing system 4a, are also described below.

[0028] Furthermore, the dough processing machine 1 has a plurality of drives that are mechanically connected to these dough processing components and which will also be described below. A central mounting plate 5 carries, on the one hand, i.e., toward one side of the plate, the dough processing components, i.e., those components that are in contact with the dough, and, on the other hand, i.e., toward the other side of the plate, the drives for these dough processing components.

[0029] The mounting plate 5 is arranged in such a way that it divides an interior space 6 of the housing 2 into a dough processing space 7, in which the dough processing components are accommodated, and a drive space 8, in which the drives are accommodated. Drive connections between the dough processing space 7, which is in the Fig. 1 facing the viewer, and the drive chamber 8 run through openings in the mounting plate 5.

[0030] The mounting plate 5 is arranged vertically in the housing 2 between the housing base 4 and an upper housing cover 10.

[0031] On the housing base 4 there are a total of four collecting trays 11, of which Fig. 1, two collecting trays 11 are visible at the edge. The four collecting trays 11 are detachably connected to one another. The collecting trays 11 are accessible from the outside of the dough processing chamber 7 and can be removed from the housing 2 for emptying. The collecting trays 11 serve to collect dough residues that arise during dough processing in the dough processing chamber 7.

[0032] The dough processing machine 1 has the following dough processing components: - a dough pre-portioning device 12 for pre-portioning dough for subsequent dough processing. The dough pre-portioning device 12 is also referred to as a pre-portioner. - a dough portioning device 13 (see also Fig. 2) to specify a precisely portioned or measured volume of the dough pieces. - a dough kneading device 14 for rounding the portioned or dosed dough pieces.

[0033] The supporting connections of the dough processing components 13 and 14 on the one hand and the associated drives on the other hand on the mounting plate 5 are designed in a balcony construction.

[0034] The dough pre-portioning device 12 has a plurality of roller pairs (not shown in the Fig. 1). A horizontal dough conveying gap is arranged between the rollers of each roller pair, each of which can be driven around a horizontal axis of rotation.

[0035] The roller pairs are designed to convey the dough between an upper dough feed opening 21 and a lower dough discharge opening 22 (cf. Fig. 2). A dough addition hopper 23 is mounted on the roller pair arrangement. This hopper has an upper addition section with a first hopper angle T1 and an adjoining lower addition section with a second hopper angle T2. The following applies: T2 > T1. The lower addition section therefore has steeper hopper walls than the upper addition section.

[0036] The dough addition hopper 23 represents a dough storage container of the dough processing device 1.

[0037] The roller pairs are housed in a housing 26 of the dough pre-portioning device 12. The housing 26 is designed such that the components of the dough pre-portioning device 12 are enclosed between the dough feed opening 21 and the dough discharge opening 22.

[0038] All rollers of the roller pairs of the dough pre-portioning device 12 are driven by a common drive motor.

[0039] The lowest pair of rollers of the dough pre-portioning device 12 is equipped with two three-bladed star rollers (not shown in the Fig. 1). The star rollers produce pre-portioned dough pieces 27, which are fed to the subsequent dough portioning device 13. The pre-portioned dough pieces fall through the dough discharge opening 22 into a dough chamber 28.

[0040] The dough portioning device 13 also includes a dough feed piston 29 with a cuboid-shaped piston section. The dough feed piston 29 is also referred to as a portioning piston. The piston section of the dough feed piston 29 is designed to complement the dough chamber 28. The dough feed piston 29 is guided along its horizontal piston stroke via a linear guide. The dough feed direction runs along the positive x-direction. The dough feed piston 29 is driven by a servo drive 30, which is arranged in the drive chamber 8 of the housing 2. The servo drive 30 is an example of an electric drive for the dough feed piston 29.

[0041] Furthermore, the dough portioning device 13 has a measuring drum 31 with a plurality of measuring chambers 32 (cf. Fig. 2). The respective measuring chamber 32 is also referred to as the measuring drum cup.

[0042] According to the six-row design of the dough processing machine 1, the measuring drum 31 has a total of eight chamber sets, evenly distributed in the circumferential direction, each comprising six measuring chambers 32 arranged next to one another in the y-direction. The measuring drum 31 is driven about its central, horizontal drum axis by a measuring drum drive motor which is accommodated in the drive chamber 8.

[0043] In the dough conveying path between the dough chamber 28 and the measuring drum 31 there is a mouthpiece 33 (cf. Fig. 2). A base body of the mouthpiece 33, in which six dough passages are located, is made of PETP (polyethylene terephthalate). The mouthpiece 33 can be understood as part of the dough chamber 28.

[0044] The dough portioning device 13 also includes a plurality of measuring pistons 34. Piston sections of the measuring pistons 34 are made of one-piece plastic. Exactly one of the measuring pistons 34 is assigned to exactly one of the measuring chambers 32 to specify a measuring chamber volume for dough portioning. The respective measuring chamber 32 is also part of a measuring cylinder for guiding the respective measuring piston 34. Six measuring pistons 34 arranged next to one another form a measuring piston set, which is assigned to one of the chamber sets of the measuring chambers 32. The six measuring pistons 34 of each piston set are connected by a measuring piston bar 35 (see also Fig. 3) which are arranged radially inside the measuring drum 31.

[0045] The measuring pistons 34 can be moved in a controlled manner between a retracted measuring position, in which the measuring pistons 34 specify the measuring piston volume for dough portioning or dough dosing, and a radially extended transfer position for transferring the dough volume portioned or dosed in the measuring piston volume (dough piece 40a) to the downstream dough processing component, namely to the dough kneading device 14. A link guide 36 with cam segments 37, 38, which are mounted on link support plates (not shown) and which are also referred to as link elements, is used for this controlled displacement of the measuring pistons 34.

[0046] Between one in the Fig. 1 left-hand side of the measuring drum 31 and the dough working device 14, a transfer unit 39 with a transfer conveyor belt 40 is provided in the dough conveying path of the dough processing machine 1 (see also Fig. 2) arranged.

[0047] The transfer unit 39 is driven by at least one drive motor which is accommodated in the drive chamber 8 of the housing 2.

[0048] The dough kneading device 14 is driven by several, namely up to three, drive motors which are accommodated in the drive chamber 8 of the housing 2.

[0049] From the dough kneading device 14, the then round-knitted dough pieces 40a are fed via a further conveyor belt 41 for further processing, in particular a fermentation process and a baking oven of the dough processing system 4a.

[0050] To clean the dough processing components, they can be made accessible by moving or dismantling individual components.

[0051] The respective measuring chamber 32 has a chamber bottom wall 42, which is used for dough dosing (cf. Fig. 4) is opposite the dough feed piston 29. This chamber bottom 42 is formed by a front piston wall of the measuring piston 34.

[0052] The dough feed piston 29 is displaceable between a retracted feed position for feeding the dough piece 27 from the dough storage container 23 and a forward conveying position for conveying the dough of the dough piece 27 into the respective measuring chamber 32 up to a measuring position of the measuring piston 34, in which the desired metered amount of dough is present in the measuring chamber 32. In the Fig. 2 and Fig. 4, the dough feed piston 29 is shown in an intermediate position between this retracted feeding position and this advanced conveying position.

[0053] In the measuring position of the respective measuring piston 34, the measuring piston bar 35 strikes a bar stop body 43 with stop elements 44, 45. The two stop elements 44, 45 are arranged axially outside the measuring drum 31 and interact with the end stubs of the measuring piston bar 35 when striking axially on both sides of the measuring drum 31. The stop elements 44, 45 are mounted fixedly to a frame of the dough processing device 1.

[0054] Fig. 5 and Fig. 6 shows the stop element 44 of the strip stop body 43 in detail. The additional stop element 45 is designed as a mirror image of the stop element 44.

[0055] The stop element 44 has strain gauges 46, 47 which are inserted into a corresponding receptacle of the stop element 44, which is arranged between a stop section 48 and a frame mounting section 49 of the stop element 44.

[0056] On the rear side of the stop element 44, opposite the strain gauges 46, 47, two further strain gauges 46a, 47a are arranged in a corresponding rear recess of the stop element 44. A connecting cable 50 is also routed to the rear side for signal connection of the strain gauges 46, 47, 46a, 47a to a central control / regulating device 51 of the dough processing device 1.

[0057] The chamber pressure sensor, i.e., the strain gauges 46, 47, 46a, 47a, measure the bending load on the stop elements 44, 45 of the strip stop body 43. The strain gauges 46, 47 measure the bending load on a tensile-loaded side of the respective stop element 44, 45, and the strain gauges 46a, 47a measure the bending load on a compressive-loaded side.

[0058] The strain gauges 46, 47 and 46a, 47a serve as chamber pressure sensors for measuring the pressure or force exerted by the dough feed piston 29 via the dough of the dough piece 27 onto the chamber bottom wall 42, i.e., onto the respective measuring piston 34 in the dough portioning or dough dosing position. The pressure or force exerted by the respective end stub of the measuring piston bar 35 on the respective stop element 44, 45 of the bar stop body 43 is measured.

[0059] Fig. 4 illustrates the corresponding force relationships: The dough feed piston 29 is shown in a piston position in which a leading piston wall at an x-coordinate x K The dough feed piston 29 exerts a force F on the pre-portioned dough K The force F Kis directed in the positive x-direction. The dough of the dough piece 27 acts as a spring element between the dough feed piston 29 and the measuring piston 34 arranged in the measuring position, which in the Fig. 4 by a spring constant c T In addition, the dough between the dough feed piston 29 and the measuring piston 34 acts as a damping element with a damping parameter d T . Mediated by this spring element c T leads the piston force F K of the dough feed piston 29, as soon as the measuring piston bar 35 strikes the bar stop body 43, to a counterforce F P , which is exerted by the measuring piston bar 35 on the stop elements 44, 45 of the bar stop body 43. The counterforce F P is directed in the negative x-direction.

[0060] This counterforce or impact force F Pcan be measured via the strain gauges 46, 47 and 46a, 47a, i.e., via the chamber pressure sensor. This impact force F P can be used as a measure for reaching the measuring position of the measuring piston 34. In addition, a dependence of the counterforce F P from the piston force F K as a measure of the spring constant c T and thus be used and evaluated as a measure of the condition of the dough piece 27. A conclusion about the damping of the T can be determined from the dependence of the counterforce F P from the piston force F K be drawn.

[0061] The piston force F K can be measured using a corresponding piston pressure sensor. Such a piston pressure sensor can be implemented by measuring the current of the servo drive 30 of the dough feed piston 29.

[0062] In a version of the dough processing device 1 not shown, the chamber pressure sensor can also be arranged on the measuring piston bar 35 in the area of ​​the end stubs that abut the bar stop body 43.

[0063] Fig. 7 schematically shows an entire dough processing method which can be carried out with the dough processing plant 4a, of which the dough processing device 1 is a part.

[0064] This entire dough processing method 52 includes a dosing step 53, which is carried out by means of a dough mixing device, which represents a dough processing component arranged upstream of the dough processing device 1. Relevant parameters for the dosing step 53 are air humidity, temperatures of the dough ingredients, a starch and / or fat content of flour as a dough component, and a flour mixing ratio.

[0065] Dosing step 53 is followed by a kneading step 54, which is carried out using a kneading device arranged downstream of the mixing device and upstream of the dough processing device 1. Parameters that influence kneading step 54 are the amount of dough to be kneaded, energy consumption during kneading, dough temperature during kneading, mixing time, particularly during dosing step 53, kneading time, particularly during kneading step 54, and optionally a resting time for the dough between dosing step 53 and kneading step 54. Another parameter of kneading step 54 can be the presence of free surface water on the dough to be kneaded.

[0066] The kneading step 54 is followed by a dough dividing and working step 55, which is carried out with the dough processing device 1. Parameters that influence the dividing / working step 55 are the dough weight of the respective metered dough portion and / or the respective dough piece 27. Further parameters that influence the dividing / working step 55 are a working pressure, i.e. the piston force F K , which determines the target counterforce F P generated, an intensity of action, which can be detected via a corresponding drive of the dough working device 14, as well as a geometry of the respective dough piece 40a.

[0067] In the dough processing method 52, the dividing / working step 55 is followed by a forming / finishing step 56 or a processing step. Here, the dough piece 40a is formed and, if necessary, refined by adding additional components, such as a topping. Stamping the dough piece 40a can also be part of the forming / finishing step 56. Parameters that influence the forming / finishing step 56 are a geometry of the dough piece 40a as well as a position and geometry of the dough piece 40a during the finishing process.

[0068] The forming / finishing step 56 is carried out by a dough processing component of the dough processing system 4a, which is arranged downstream of the dough processing device 1. An assembly of this downstream dough processing component is shown in the Fig. 1 indicated at 57.

[0069] The forming / finishing step 56 is followed by a storage / proofing step 58, which is carried out in a proofing cabinet of the dough processing system 4a, which in turn represents a dough processing component downstream of the dough processing device 1. Parameters that influence this storage / proofing step 58 are a dough temperature of the dough piece 40a at the beginning of the storage / proofing step 58, a dough piece temperature at the end of the storage / proofing step 58, a storage / proofing time, and a volume change of the dough piece 40a during the storage / proofing step 58.

[0070] The storage / proofing step 58 is followed by a baking step 59 in the overall dough processing method 52. This baking step may also be a cooking step or deep-frying step and is carried out in an oven or other baking device or deep fryer of the dough processing system 4a, which in turn represents a dough processing component downstream of the dough processing device 1. Parameters that influence the baking step 59 are the baking temperature, the baking time, and the type of oven performing the baking step 59.

[0071] Fig. 8 shows main components of the dough processing plant 4a.

[0072] The dough processing system 4a includes a dough dosing device or dough mixing device 60, with which the dosing step 53 of the dough processing method 52 is carried out. Furthermore, the dough processing system 4a includes a dough kneading device 61, with which the kneading step 54 is carried out. An example of the kneading device 61 is described in EP 3 613 290 A1.

[0073] Furthermore, the dough processing system 4a includes a dough dividing device 62, with which a sub-step of the dough sub-step 55 is carried out, as well as a dough working device 63, with which a working step of the dough sub-step 55 is carried out. An example of an embodiment of the dough dividing device 62 is the partial portioning device 13, which is described above together with the Fig. 1 to 7. The dough dividing device 62 and the dough working device 63 can be combined in a dough dividing and working device, for example in the form of the dough processing device 1 according to Fig. 1 and then carry out the dough sub-step 55 of the operating process together.

[0074] Furthermore, the dough processing system 4a includes a dough portion finishing device 64, with which the forming / finishing step 56 is carried out. Subunits of this dough portion finishing device 64 can be a sprinkling unit or a stamping unit. An exemplary assembly of the dough portion finishing device 64 is the Fig. 1 assembly indicated at 57.

[0075] Furthermore, the dough processing system 4a includes a dough fermentation device 65, for example in the form of a proofing cabinet. The dough fermentation device 65 performs the storage / fermentation step 58.

[0076] Furthermore, the dough processing system 4a may include a dough processing device (not shown in detail in the drawing) that serves to process the dough. The dough processing device may also serve as a signal-generating dough processing device and / or a signal-receiving dough processing device.

[0077] Furthermore, the dough processing system 4a includes an oven 66, which is used to carry out the baking step 59. Instead of the oven 66, the dough processing system may also include a deep fryer or another device for cooking or baking the dough.

[0078] With the help of the kneading device 61, at least one dough state variable or dough parameter can be detected by sensors. This dough state variable, which can be detected by sensors via the dough kneading device 61, is a dough elasticity parameter c d and a dough viscosity parameter d d. Details on the determination of these parameters c d and d d are listed in EP 3 613 290 A1. The dough kneading device 61 is a signal-generating dough processing device with at least one sensor for measuring at least one dough state variable.

[0079] Another such signal generating dough processing device with at least one sensor for measuring at least one dough state variable is the dough dividing device 62 or dough portioning device 13 of the dough processing device 1. With the dough portioning device 13, the dough state variables dough spring constant c T and dough steaming parameters d TBy means of an evaluation corresponding to that described in EP 3 613 290 A1, the dough elasticity parameter c can also be determined with the dough dividing device 62 or the dough portioning device 14 of the dough processing device 1. d and / or the dough viscosity parameter d d measured, i.e. recorded by sensors.

[0080] The dough processing plant 4a also has sensors or measuring devices for measuring at least one of the following dough state variables: - Dough temperature before, during or after each processing step, - Dough density, - Dough moisture, - starch content of flour as a dough ingredient, - fat content of the dough, - Flour mixing ratio of the dough, - amount of dough to be kneaded, - Energy consumption when kneading dough, - Dough mixing time in the dough dosing device 60 and / or in the dough kneading device 61, - dough kneading time, - Dough resting time between dosing in the dough dosing device 60 and kneading in the dough kneading device 61, - free surface water on the dough when kneading in the dough kneading device, - Weight of a dough portion, - Dough working pressure when portioning dough in the dough dividing device 61, - Working intensity during dough working in the dough working device 63, - geometry of a dough portion, - Dough fermentation time, - Dough volume change during fermentation in the dough fermentation device 65, - Baking temperature, - Baking time, - Oven type of oven 66, - dough pH value, - Dough adhesion parameters.

[0081] An optical sensor can be used in particular to detect the free surface water on the dough during kneading in the dough kneading device 61.

[0082] The dough pH value can be measured optically.

[0083] The dough adhesion parameter can be determined indirectly or directly during dough pre-portioning or portioning, or by evaluating the amount of flour used during flouring. Conclusions about the dough adhesion parameter can also be drawn by measuring dough portion trajectories at drop stages along a dough portion path within the dough processing system.

[0084] The dough parameters relevant for the dough processing steps 53 to 56, 58, 59 can be determined using appropriate sensors and / or calculated using algorithms of the control / regulation device 51, optionally with the addition of sensor data. Dough parameters thus detected can then be used with the help of the control / regulation device 51 for a cross-process step control / regulation of the dough processing system 4a. This control / regulation can be carried out in a forward direction, i.e., directed to the control of a downstream dough processing component of the dough processing system 4a via a detected dough parameter, or can also be carried out in a reverse direction, i.e., directed to an upstream dough processing component of the dough processing system 4a via the detected dough parameter.The terms “downstream” and “upstream” each refer to the relationship to the dough processing component that is assigned to the recorded dough parameter.

[0085] Within the framework of the dough processing method 52, for example, the dough kneading device 61 can serve as a signal generating dough processing device. With the help of this dough kneading device 61 and the control / regulating device 51, based on the measured dough parameters c, for example, d , d d the dough dosing device 60, the dough portion finishing device or the dough portion fermentation device 65 are controlled or regulated.

[0086] Sensors of the dough kneading device 61 can be a torque measuring unit, a speed measuring unit, or a rotational position measuring unit, as well as a temperature sensor or a status sensor. Reference is made to EP 3 613 290 A1 for further information.

[0087] The dough dividing device 62, the dough kneading device 63 and the baking oven 66 can also be controlled or regulated using the dough parameters detected by sensors on the dough kneading device 61. For example, a fermentation temperature, a fermentation humidity or even a fermentation time can be adjusted to the detected parameters of dough elasticity c d and dough viscosity d d The baking time or a mixing ratio in the dough dosing device 60 can also be adjusted depending on these recorded dough parameters c d , d d The same applies to the duration or intensity of action.

[0088] As already explained above, the dough dividing device 62, for example in the form of the dough portioning device 13, can also serve as a signal generating dough processing device of the operating method. With the dough parameters spring constant c that can be detected via the dough portioning device 13 Tand damping parameter d T The dough dosing device 60, the dough kneading device 61, the dough portioning and finishing device 64, or the dough portioning and proving device 65 can then be operated in a controlled or regulated manner using the control / regulating device 51. This also applies to the dough kneading device 63 and the baking oven. The sensor-detected dough parameters, spring constant c T and damping parameter d T For example, within the scope of a reverse control, a kneading time or a mixing ratio can be specified in a controlled or regulated manner during dosing step 53. Within the scope of a forward control, a fermentation time or a baking time can be specified, for example.

[0089] Within the scope of the operating method 52, changeable working states of the dosing device 60 result, for example, from different dosing times that can be specified via dosing valves.

[0090] Different adjustable working states of the kneading device 61 result from different speeds or positions or also different predeterminable trajectories of a kneading tool of the kneading device 61.

[0091] Different adjustable operating states of the dough dividing device 62 result, for example, from different measuring positions of the measuring piston or from different trajectories of the respective dough portion at a drop stage within the dough processing system. Different torque profiles of drive components of the dough dividing device 62, in particular the feed piston, also result in different adjustable operating states.

[0092] Different adjustable working states of the dough kneading device 63 result from different effective pressure states or from different effective speed specifications or from different effective amplitudes or effective deflections.

[0093] Different adjustable operating modes of the dough finishing device 64 result from different moistening intensities, from different preset sprinkling intensities and / or stamping depths and / or stamping types. Different flouring intensities can also be specified as adjustable operating modes of the dough finishing device or the dough preparation device.

[0094] Different adjustable operating modes of the dough proofer 65 result from different proofing times, for example, different conveying speeds of the fermentation product hangers within a proofer. Different proofing chamber temperatures or different proofing chamber humidities can also be adjustable operating modes of the dough proofer 65.

[0095] Different adjustable operating states of the oven 66 or the baking or cooking device result, for example, from different baking programs of the oven 66. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] WO 2022103611 A1

[0002] EP 1173720 B1

[0002] WO 2015043107 A1

[0002] EP 3613290 A1 [0002, 0005, 0011, 0013, 0072, 0078, 0079, 0086]

Claims

[1] Dough processing plant (4a) - with at least two of the following dough processing devices: -- A dough dosing device (60) for the dosed addition of dough ingredients to be mixed, -- a dough kneading device (61) for kneading a dough from prepared dough ingredients, -- a dough portion finishing device (64) for prepared dough portions, -- a dough portion proofing device (65) for prepared dough portions, - wherein at least one of the at least two dough processing devices is designed as a signal generating dough processing device (61) with at least one sensor for measuring at least one dough state variable, - wherein at least one other of the at least two dough processing devices is designed as a signal-receiving dough processing device (60, 64, 65) with at least one processing component which can be switched between several working states in a controlled manner, - wherein the dough processing system has a control / regulating device (51) which is in signal connection with the at least one sensor of the at least one signal generating dough processing device (61) and with the at least one signal receiving dough processing device (60, 64, 65). [2] Dough processing plant according to claim 1, characterized by that the signal generating dough processing device (61) is a dough processing device arranged downstream of the signal receiving dough processing device (60). [3] Dough processing plant according to claim 1 or 2, characterized by at least one of the following dough processing devices: - A dough dividing device (62; 13) for portioning prepared dough, - a dough-moulding device (63) for prepared dough portions, - an oven (66) for prepared dough portions. [4] Dough processing plant according to claim 3, characterized by that the signal generating dough processing device (61; 62; 13) is a dough processing device arranged upstream of the signal receiving dough processing device (62 to 66; 63 to 66). [5] Dough processing plant according to one of claims 1 to 4, characterized by that the signal generating dough processing device is the dough kneading device (61). [6] Dough processing plant according to one of claims 1 to 5, characterized by that the signal generating dough processing device is the dough dividing device (62; 13). [7] Dough processing plant according to one of claims 1 to 6, characterized bythat the measured dough state variable is at least one of the following variables: - A dough elasticity parameter (c d ), - a dough viscosity parameter (d d ), - a dough spring constant (c T ), - a dough damping parameter (d T ), - a dough temperature before, during or after the respective processing step, - a dough density, - a dough moisture, - a starch content of flour as a dough ingredient, - a fat content of the dough, - a flour mixture ratio of the dough, - a quantity of dough to be kneaded, - energy absorption when kneading dough, - a dough mixing time in the dough dosing device (60) and / or in the dough kneading device (61), - a dough kneading time, - a dough resting time between dosing in the dough dosing device (60) and kneading in the dough kneading device (61), - a dough resting time after kneading in the dough kneading device (61), - for example, optically detectable free surface water on the dough during kneading in the dough kneading device (61), - a weight of a dough portion, - a dough working pressure when portioning dough in the dough dividing device (62), - an intensity of dough working in the dough working device (63), - a geometry of a dough portion, - a dough fermentation time, - a fermentation temperature, - a fermentation moisture, - a change in dough volume during fermentation in the dough fermentation device, - a baking temperature, - a baking time, - a type of oven (66), - a dough pH value, - a dough adhesion parameter. [8] Method for operating a dough processing plant (4a) according to one of claims 3 to 7 - with a dosing step (53) for specifying a composition of the dough to be processed by means of the dough dosing device (60), - with a kneading step (54) for kneading and mixing the predetermined dough composition by means of the dough kneading device (61), - with a dough dividing step for specifying a dough portion in the form of a dough piece (27) to be further processed by means of the dough dividing device (62; 13), - with a working step for working the predetermined dough portion (27) by means of the dough working device (63), - with a forming / finishing step (56) for forming and in particular refining the dough piece (27) by means of the dough portion refining device (64), - with a storage / fermentation step (58) for storing / fermenting the dough piece (27) by means of the dough portion fermentation device (65), - wherein the at least one dough state variable is measured by the signal generating dough processing device (61; 62; 13) and fed to the control / regulating device (51), - wherein the control / regulating device (51) controls or regulates an operation of the signal receiving dough processing device (60, 61, 62, 13, 63, 64, 65, 66) on the basis of the at least one supplied dough state variable. [9] Method according to claim 8, characterized by that the operation of a dough processing device arranged upstream of the signal generating dough processing device is controlled or regulated by means of the control / regulating device (51). [10] Method according to claim 8 or 9, characterized by that the operation of a dough processing device arranged downstream of the signal generating dough processing device is controlled or regulated by means of the control / regulating device (51). [11] Method according to one of claims 8 to 10, characterized bythat by means of the dough kneading device (61) as the signal generating dough processing device and the control / regulating device (51) the operation of at least one of the following dough processing devices is controlled or regulated: - Dough dosing device (60), - Dough portion finishing device (64), - Dough portion proofing device (65). [12] Method according to one of claims 8 to 11, characterized by , that by means of the dough dividing device (62; 13) as the signal generating dough processing device and the control / regulating device (51) the operation of at least one of the following dough processing devices is controlled or regulated: - Dough dosing device (60), - Dough kneading device (61), - Dough portion finishing device (64), - Dough portion proofing device (65). [13] Method according to one of claims 8 to 12, characterized bya baking step (59) for baking the dough (27). [14] Method according to one of claims 8 to 13, characterized by that at least one of the following parameters is additionally recorded: - An ambient humidity, an ambient temperature, - a working temperature of the respective dough processing device (60 to 66).

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