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

Description

[0001] The present patent application claims priority from German patent application DE 10 2022 211 142.7.

[0002] The invention relates to a dough processing plant with several dough processing units. Furthermore, the invention relates to a method for operating such a dough processing plant.

[0003] A dough processing plant is known from WO 2022 / 103 611 A1 and EP 1 173 720 B1. Components for such a dough processing plant are known from WO 2015 / 043 107 A1 and EP 3 613 290 A1. DE 10 2008 056 881 A1 discloses a method for producing baked goods and a plant for the automatic production of baked goods.

[0004] EP 1 296 137 A2 discloses a dough measurement system for monitoring and controlling dough quality during automated dough processing. US 2011 / 0 138 977 A1 discloses a dough portioning device. DE 10 2009 023 486 A1 discloses a dough processing system.

[0005] It is an object of the present invention to further develop a dough processing plant and an operating method for it in such a way as to enable an improvement in the operating efficiency of the dough processing plant and the operating method.

[0006] This problem is solved according to the invention by a dough processing plant with the features specified in claim 1 and by an operating method with the features specified in claim 8.

[0007] According to the invention, it has been 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 / regulation device of the dough processing system to control or regulate an operating state of the at least one signal-receiving dough processing device. The dough dosing device, the dough kneading device, the dough portion finishing device, and / or the dough portion fermentation device have proven to be particularly advantageous as signal-generating dough processing devices.Other dough processing devices, which can be used in the dough processing plant, particularly as signal-generating dough processing devices, include a dough dividing device for portioning prepared dough, a dough shaping device for prepared dough portions, and a dough preparation device for processing dough. Dough state variables related to dough dosing can be obtained via the dough dosing device and used for control and regulation of subsequent dough processing devices. Dough state variables can also be obtained via the dough kneading device and then passed on to upstream dough processing devices for control and regulation. Examples of such dough state variables are described in EP 3 613 290 A1.The dough portion finishing unit can also be used to obtain relevant dough parameters, such as spreading parameters and / or poking parameters. The same applies to the dough portion fermentation unit, where, for example, fermentation time, temperature, or humidity can represent interesting control variables for upstream dough processing equipment.

[0008] The result is a dough processing system that enables a cross-facility control strategy.

[0009] The dough processing system can have several signal-generating dough processing units and / or several signal-receiving dough processing units, which interact with each other via the control / regulation unit within the framework of a control or regulation system as part of the operating procedure of the dough processing system.

[0010] The dough processing system can be for bread rolls or donuts. It can also be for deep-fried pastries. The dough portion finishing unit can be used to glaze, inoculate with jam, or sprinkle with sugar onto a portion or piece of dough.

[0011] The signal-generating dough processing device is a dough processing device downstream of the signal-receiving dough processing device. A reverse control / regulation according to claim 1 represents an interesting possibility for making controlling or regulating interventions in processing steps prior to the processing step of sensor detection, based on sensor-detected dough state variables, in order to intervene correctively in the processing process.

[0012] A dough processing system according to claim 3 offers an advantageous division of an entire dough processing process into structurally separable individual steps. At least one of these further dough processing devices, i.e., the dough dividing device and / or the dough forming device and / or the oven (for example, a baking or cooking device within the dough processing system), can also be used as a signal-generating dough processing device and / or as a signal-receiving dough processing device within the dough processing system. Such a baking or cooking device can, for example, be used for deep-frying.

[0013] A forward control / regulation according to claim 4 enables a controlling / regulating response to detected dough state variables in the processing process following detection, which in turn can be used to improve process efficiency or to improve the quality of the dough product produced.

[0014] In an embodiment according to claim 5, for example a kneading device known from EP 3 613 290 A1 can be used as the dough kneading device.

[0015] 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 has been found that during the portioning or dividing step of the dough processing, in which the dough is portioned into the dough portions or dough pieces to be processed further, a defined force is exerted on the dough, which can be used to measure, in particular, the state variables elasticity and damping.

[0016] Dough state variables according to claim 7 have proven particularly suitable for optimizing an operating procedure for the dough processing plant. Several of these dough state variables can also be used as input variables for the control device during operation of the dough processing plant. In this case, several dough processing units can also be used, particularly as independent signal-generating dough processing units. The acquisition of, for example, the dough elasticity parameter cd or the dough viscosity parameter dd is known from EP 3 613 290 A1. Temperatures of individual dough ingredients supplied to the dough dosing device can also be sensorially acquired as dough state variables. A parameter derived from at least one, and in particular from at least two, of the sensorially measured dough state variables can serve as a control parameter for the control device.Such a control parameter can be obtained, for example, by comparing two dough state variables, such as at least two of the following parameters: dough elasticity parameter, dough viscosity parameter, dough spring constant, dough damping parameter.

[0017] The advantages of a method according to claim 8 correspond to those already explained above with reference to the dough processing plant. The dough division step and the shaping step can be carried out in a combined form in a dough division and shaping unit of the dough processing plant. Pre-portioning of a kneaded dough mass can take place between the kneading step and the dough division step; this can be done with a pre-portioner. Finishing can be carried out, for example, by sprinkling or stippling. Finishing can also take the form of dough preparation. Dough preparation can also take place independently of finishing.

[0018] A control / regulation of the operation of the dough processing plant, particularly across process steps, is possible, which can also be implemented across different facilities with regard to the dough processing plant.

[0019] The advantages of claims 10 to 12 correspond to those already explained above with reference to the dough processing system. The dough kneading unit, acting as a signal-generating dough processing unit, can also be used to control or regulate the dough dividing unit, dough forming unit, and / or the oven or other equipment for baking or cooking the dough. This also applies accordingly to an additional dough preparation unit.

[0020] The dough dividing unit, acting as a signal-generating dough processing unit, can also be used to control or regulate the dough shaping unit and / or the oven or other equipment for baking or cooking the dough. This also applies accordingly to an additional dough preparation unit.

[0021] A baking step according to claim 13 completes the dough processing method.

[0022] Additional parameters recorded according to claim 14 can further improve the efficiency and quality of the dough processing process.

[0023] In particular, it was discovered that a chamber pressure sensor, as part of a dough portioning device, makes it possible to measure the relationship between a force exerted on the chamber bottom wall and a force exerted on the dough by a dough feed piston. Since the dough between the dough feed piston and the chamber bottom wall can be understood as acting as a spring between the piston and the chamber bottom wall, such a force comparison allows conclusions to be drawn about the dough's spring constant and thus about its state.

[0024] By measuring the pressure via the chamber pressure sensor, this pressure can be regulated and maintained within predefined tolerance limits at a setpoint. This improves the portioning and dosing accuracy of the dough portioning unit of the dough processing device. The dough processing device can then be automatically adjusted to different dough properties and, in particular, to different dough spring constants. Specifically, a minimum piston pressure can be set, which the dough feed piston exerts on the dough to achieve a setpoint chamber pressure, thus protecting the dough during dividing, portioning, and dosing. In particular, it is possible to draw conclusions 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 process-crossing control of a dough processing system, of which the dough processing device is a part. The chamber pressure sensor acts as a portioning sensor for the dough processing device.

[0025] When the dough dividing device is designed as a dough portioning unit with a measuring chamber, the chamber's bottom wall can be configured as the end wall of a measuring piston located within a measuring cylinder, of which the measuring chamber is a part. The measuring piston can then be moved between a retracted measuring position, in which it defines a measuring volume, and an extended transfer position for transferring a portion of dough metered within the measuring volume to a downstream dough processing component. With this type of measuring piston design for portioning components of the dough portioning unit, the use of the chamber pressure sensor is particularly advantageous. High portioning accuracy, especially regarding the weight of a dough portion or dough piece, can be achieved.

[0026] The dough processing system enables cross-process control or regulation of the dough processing components. The control / regulation device can be designed to detect or identify dough parameters, particularly via the chamber pressure sensor, and communicate these parameters to the upstream dough processing component of the system.

[0027] Exemplary embodiments of the invention are explained in more detail below with reference to the drawing. This drawing shows: Fig. 1 is a perspective view revealing internal details of a dough processing device in the form of a dough processing machine, comprising a plurality of driven dough processing components, as part of a dough processing plant; Fig. 2 is a schematic vertical longitudinal section through a section of the dough processing device, illustrating a process flow during dough portioning; Fig. 3 is a cross-section along line III-III in Fig. 2 An arrangement of a measuring piston bar and a bar stop for this measuring piston bar; Fig. 4 in a section view of the Fig. 2 Force and pressure relationships 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 from a perspective, seen in the opposite direction according to the view Fig. 5 ; Fig. 7 a flow diagram 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 schematically main components of the dough processing plant.

[0028] A dough processing machine 1 is used to produce a large number of precisely portioned or metered and rounded dough pieces, which can then be processed into rolls, for example. The dough processing machine 1 has six rows.

[0029] To facilitate the description of spatial 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 also runs horizontally and perpendicular to the conveying direction and runs in the Fig. 1 essentially perpendicular to the drawing plane. The z-direction runs vertically and in the Fig. 1 up.

[0030] The dough processing machine 1 has an essentially cuboid 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.

[0031] The dough processing machine 1 has several driven dough processing components, which are described below. The dough processing machine 1 is also part of a dough processing system 4a (see below). Fig. 8 A dough processing method that can be carried out with the dough processing system 4a, as well as the main components of the dough processing system 4a, are also described below.

[0032] 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 one side (i.e., on one side of the plate), the dough processing components, i.e., those components that come into contact with the dough, and, on the other side (i.e., on the other side of the plate), the drives for these dough processing components.

[0033] The mounting plate 5 is arranged such that it divides an interior space 6 of the housing 2 into a dough processing chamber 7, in which the dough processing components are housed, and a drive chamber 8, in which the drives are housed. Drive connections between the dough processing chamber 7, which is located in the Fig. 1 facing the viewer, and the drive chamber 8 run through openings in the mounting plate 5.

[0034] The mounting plate 5 is arranged vertically in the housing 2 between the housing base 4 and an upper housing cover 10.

[0035] A total of four collection trays 11 rest on the base of the housing 4, of which in the Fig. 1 Two collection trays 11 are visible at the edges. The four collection trays 11 are detachably connected to each other. The collection trays 11 are accessible from the outside from the side of the dough processing chamber 7 and can be removed from the housing 2 for emptying. The collection trays 11 serve to collect dough residues that accumulate during dough processing in the dough processing chamber 7.

[0036] 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 ) for specifying a precisely portioned or measured volume of dough pieces. A dough shaping device 14 for rounding the portioned or measured dough pieces.

[0037] The load-bearing 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.

[0038] The dough pre-portioning device 12 has a plurality of roller pairs (not shown in the Fig. 1 ). Between the rollers of each pair of rollers, which are each driven around a horizontal axis of rotation, a horizontally running dough conveying gap is arranged.

[0039] The roller pairs are for conveying the dough between an upper dough feed opening 21 and a lower dough discharge opening 22 (see figure). Fig. 2 ) formed. A dough feed hopper 23 is mounted on the roller pair arrangement. This has an upper feed section with a first hopper angle Ti and a lower feed section adjoining it with a second hopper angle T 2 . The following applies: T 2 > Ti. The lower feed section therefore has steeper hopper walls than the upper feed section.

[0040] The dough feed hopper 23 represents a dough storage container for the dough processing device 1.

[0041] The roller pairs are housed in a casing 26 of the dough pre-portioning device 12. The casing 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.

[0042] All rollers of the roller pairs of the dough pre-portioning device 12 are driven by a common drive motor.

[0043] 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 (as shown). The star rollers produce pre-portioned pieces of dough 27, which are fed to the subsequent dough portioning device 13. The pre-portioned pieces of dough fall through the dough discharge opening 22 into a dough chamber 28.

[0044] The dough portioning device 13 also includes a dough feed piston 29 with a cuboid 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 be complementary to the dough chamber 28. The dough feed piston 29 is guided along its horizontal piston stroke by a linear guide. One dough feed direction runs along the positive x-direction. The dough feed piston 29 is driven by a servo drive 30, which is located in the drive compartment 8 of the housing 2. The servo drive 30 is an example of an electric drive for the dough feed piston 29.

[0045] Furthermore, the dough portioning device 13 has a measuring drum 31 with a plurality of measuring chambers 32 (see Fig 2 The respective measuring chamber 32 is also referred to as the measuring drum cup.

[0046] In accordance with the six-row design of the dough processing machine 1, the measuring drum 31 has a total of eight sets of chambers, each consisting of six measuring chambers 32 arranged side by side in the y-direction, evenly distributed in the circumferential direction. The measuring drum 31 is driven about its central, horizontal drum axis by a measuring drum drive motor, which is housed in the drive compartment 8.

[0047] In the dough conveying path between the dough chamber 28 and the measuring drum 31 there is a nozzle 33 (see below). Fig. 2 The mouthpiece 33 is arranged in a base body containing six dough passage channels, and is made of PETP (polyethylene terephthalate). The mouthpiece 33 can be considered part of the dough chamber 28.

[0048] The dough portioning device 13 also includes a plurality of measuring pistons 34. The piston sections of the measuring pistons 34 are made of single-piece plastic. Exactly one measuring piston 34 is assigned to exactly one of the measuring chambers 32 for specifying 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 adjacent measuring pistons 34 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 supported by a measuring piston rail 35 (see also Fig. 3 ) carried, which are arranged radially within the measuring drum 31.

[0049] The measuring pistons 34 are controllably displaceable between a retracted measuring position, in which the measuring pistons 34 define the measuring piston volume for dough portioning or dough dosing, and a radially extended transfer position for transferring the portioned or dosed dough volume (dough piece 40a) to the downstream dough processing component, namely the dough forming device 14. A cam guide 36 with cam segments 37, 38, which are mounted on cam support plates (not shown) and are also referred to as cam elements, serves for this controlled displacement of the measuring pistons 34.

[0050] Between one in the Fig. 1 On the left-hand side of the transfer side of the measuring drum 31 and the dough forming device 14, a transfer unit 39 with a transfer conveyor belt 40 is located in the dough conveying path of the dough processing machine 1 (see also Fig. 2 ) arranged.

[0051] The transfer unit 39 is driven by at least one drive motor, which is housed in the drive compartment 8 of the housing 2.

[0052] The dough forming device 14 is driven by several, namely up to three, drive motors, which are housed in the drive compartment 8 of the housing 2.

[0053] From the dough forming unit 14, the dough pieces 40a, which have then been rounded, are fed via a further conveyor belt 41 to further processing, in particular a fermentation process and an oven of the dough processing plant 4a.

[0054] To clean the dough processing components, they can be made accessible by relocating or disassembling individual components.

[0055] Each measuring chamber 32 has a chamber bottom wall 42, which is used for dough dosing (see Fig. 4 ) opposite the dough feed piston 29. This chamber bottom 42 is formed by an end-face piston wall of the measuring piston 34.

[0056] The dough feed piston 29 is movable 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 piece 27 into the respective measuring chamber 32 until the measuring piston 34 reaches a position in which the desired metered quantity of dough is present in the measuring chamber 32. Figuren 2 und 4 The dough feed piston 29 is shown in an intermediate position between this retracted feed position and this advanced conveying position.

[0057] In the measuring position of the respective measuring piston 34, the measuring piston bar 35 abuts a bar-type stop body 43 with stop elements 44, 45. The two stop elements 44, 45 are arranged axially outside the measuring drum 31 and, upon impact, interact axially on both sides of the measuring drum 31 with the end stubs of the measuring piston bar 35. The stop elements 44, 45 are fixedly mounted to a frame of the dough processing device 1.

[0058] Fig. 5 und 6 The figures show the stop element 44 of the strip stop body 43 in detail. The further stop element 45 is designed as a mirror image of the stop element 44.

[0059] 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.

[0060] On the reverse side of the stop element 44, opposite the strain gauges 46, 47, two further strain gauges 46a, 47a are arranged in a corresponding recess on the reverse side of the stop element 44. A connecting cable 50 for transmitting the signal from the strain gauges 46, 47, 46a, 47a to a central control unit 51 of the dough processing device 1 is also routed on the reverse side.

[0061] The chamber pressure sensor, i.e., the strain gauges 46, 47, 46a, 47a, measures the bending load on the stop elements 44, 45 of the strip stop body 43. Strain gauges 46, 47 measure the bending load on a tensile-loaded side, and strain gauges 46a, 47a measure the bending load on a compressive-loaded side of the respective stop element 44, 45.

[0062] 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 on the chamber bottom wall 42, i.e., on the respective measuring piston 34 in the dough portioning or dough dosing position. The pressure or force measured is that 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.

[0063] Fig. 4 The corresponding force relationships are illustrated: The dough feed piston 29 is shown in a piston position where a leading piston wall is located at an x-coordinate xK. The dough feed piston 29 exerts a force FK on the pre-portioned dough. The force FK is 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 is shown in the Fig. 4 This is illustrated by a spring constant. Furthermore, the dough between the dough feed piston 29 and the measuring piston 34 acts as a damping element with a damping parameter dT. Mediated via this spring element, the piston force FK of the dough feed piston 29, as soon as the measuring piston bar 35 abuts the bar stop body 43, results in a counterforce FP, which is exerted by the measuring piston bar 35 on the stop elements 44, 45 of the bar stop body 43. The counterforce FP is directed in the negative x-direction.

[0064] This counterforce or impact force FP can be measured via the strain gauges 46, 47 and 46a, 47a, i.e., via the chamber pressure sensor. This impact force FP can be used, on the one hand, as a measure of whether the measuring piston 34 has reached its measuring position. Furthermore, the relationship between the counterforce FP and the piston force FK can be used as a measure of the spring constant er and thus as a measure of the state of the dough in the dough piece 27. A conclusion about the damping dT can also be drawn from the relationship between the counterforce FP and the piston force FK.

[0065] The piston force FK can be measured via a suitable 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.

[0066] In an embodiment 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.

[0067] Fig. 7 The figure schematically shows an entire dough processing procedure which can be carried out with the dough processing system 4a, of which the dough processing device 1 is a part.

[0068] This entire dough processing process 52 includes a dosing step 53, which is carried out by means of a dough mixing device that constitutes a dough processing component located upstream of the dough processing device 1. Relevant parameters for the dosing step 53 are the humidity, the temperatures of the dough ingredients, the starch and / or fat content of the flour as a dough component, and the flour-to-flour ratio.

[0069] The dosing step 53 is followed by a kneading step 54, which is carried out with a kneading device located downstream of the mixing device and upstream of the dough processing device 1. Parameters influencing the kneading step 54 include the quantity of dough to be kneaded, energy consumption during kneading, dough temperature during kneading, mixing time (particularly during the dosing step 53), kneading time (particularly during the kneading step 54), and, optionally, a resting time of the dough between the dosing step 53 and the kneading step 54. A further parameter of the kneading step 54 may be the presence of free surface water on the dough to be kneaded.

[0070] The kneading step 54 is followed by a dough dividing and shaping step 55, which is carried out with the dough processing device 1. Parameters influencing the dividing / shaping step 55 are the dough weight of the respective dosed dough portion and / or the respective dough piece 27. Further parameters influencing the dividing / shaping step 55 are a working pressure, i.e., the piston force FK, which generates the target counterforce FP, a working intensity that can be detected via a corresponding drive of the dough shaping device 14, and a geometry of the respective dough piece 40a.

[0071] Following the partial / working step 55 in the dough processing method 52, a shaping / finishing step 56 or a preparation step takes place. Here, the dough piece 40a is shaped and, if necessary, refined by adding further components, such as a topping. Stamping the dough piece 40a can also be part of the shaping / finishing step 56. Parameters that influence the shaping / finishing step 56 include the geometry of the dough piece 40a as well as its position and geometry during the finishing process.

[0072] The forming / finishing step 56 is performed by a dough processing component of the dough processing system 4a, which is downstream of the dough processing device 1. An assembly of this downstream dough processing component is located in the Fig. 1 indicated at 57.

[0073] The forming / finishing step 56 is followed by a storage / proofing step 58, which takes place in a proofing cabinet of the dough processing system 4a, which in turn is a dough processing component downstream of the dough processing device 1. Parameters influencing this storage / proofing step 58 are the dough temperature of the dough piece 40a at the beginning of the storage / proofing step 58, the dough piece temperature at the end of the storage / proofing step 58, the storage / proofing time, and the volume change of the dough piece 40a during the storage / proofing step 58.

[0074] Following the storage / proofing step 58 in the overall dough processing process 52, a baking step 59 is performed, which can also be a cooking step or a frying step, and which is carried out in an oven or other baking equipment or 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 used for the baking step 59.

[0075] Fig. 8 shows the main components of the dough processing plant 4a.

[0076] The dough processing system 4a includes a dough dosing unit or dough mixing unit 60, with which the dosing step 53 of the dough processing process 52 is carried out. The dough processing system 4a also includes a dough kneading unit 61, with which the kneading step 54 is carried out. An example of the kneading unit 61 is described in EP 3 613 290 A1.

[0077] The dough processing system 4a also includes a dough dividing unit 62, with which a partial step of the dough sub-step 55 is carried out, and a dough forming unit 63, with which a forming step of the dough sub-step 55 is carried out. An example of an embodiment of the dough dividing unit 62 is the portioning unit 13, which is described above together with the Fig. 1 bis 7 The dough dividing device 62 and the dough shaping device 63 can be combined in a single dough dividing and shaping device, for example in the form of the dough processing device 1 according to Fig. 1 They are combined and then together carry out dough step 55 of the operating procedure.

[0078] The dough processing system 4a also includes a dough portion finishing unit 64, with which the shaping / finishing step 56 is carried out. Subunits of this dough portion finishing unit 64 can be a sprinkling unit or a stamping unit. An exemplary assembly of the dough portion finishing unit 64 is the one shown in the Fig. 1 The assembly is indicated at 57.

[0079] The dough processing system 4a also includes a dough fermentation unit 65, for example in the form of a fermentation cabinet. The storage / fermentation step 58 is carried out using the dough fermentation unit 65.

[0080] Furthermore, the dough processing system 4a may include a dough preparation unit, not shown in detail in the drawing, which serves to prepare the dough. The dough preparation unit may also serve as a signal generation dough processing unit and / or as a signal reception dough processing unit.

[0081] The dough processing system 4a also includes an oven 66, in which baking step 59 is carried out. Instead of the oven 66, the dough processing system may also include a fryer or another device for cooking or baking the dough.

[0082] The kneading device 61 enables the sensory detection of at least one dough condition or dough parameter. This dough condition, detectable via the kneading device 61, consists of a dough elasticity parameter cd and a dough viscosity parameter dd. Details for determining these parameters cd and dd are provided in EP 3 613 290 A1. The kneading device 61 is a signal-generating dough processing device with at least one sensor for measuring at least one dough condition.

[0083] 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. The dough portioning device 13 can sensorially detect the dough state variables dough spring constant er and dough damping parameter dT. Using an evaluation corresponding to that described in EP 3 613 290 A1, the dough elasticity parameter cd and / or the dough viscosity parameter dd can also be measured, i.e., sensorially detected, with the dough dividing device 62 or the dough portioning device 14 of the dough processing device 1.

[0084] The dough processing system 4a also has sensors or measuring devices for measuring at least one of the following dough condition parameters: Dough temperature before, during, or after each processing step, dough density, dough moisture, starch content of flour as a dough component, fat content of the dough, flour-to-dough ratio, amount of dough to be kneaded, energy consumption during dough kneading, dough mixing time in the dough dosing unit 60 and / or in the dough kneading unit 61, dough kneading time, dough resting time between dosing in the dough dosing unit 60 and kneading in the dough kneading unit 61, free surface water on the dough during kneading in the dough kneading unit, weight of a dough portion, dough working pressure during dough portioning in the dough dividing unit 61, intensity of action during dough shaping in the dough shaping unit 63, geometry of a dough portion, dough fermentation time, dough volume change during fermentation in the dough fermentation unit 65, baking temperature, baking time, oven type Oven 66, dough pH value, dough adhesion parameter.

[0085] 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.

[0086] The pH value of the dough can be measured particularly optically.

[0087] 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. The dough adhesion parameter can also be inferred by measuring dough portion trajectories at drop points along a dough portion path within the dough processing system.

[0088] The dough parameters relevant for dough processing steps 53 to 56, 58, and 59 can be determined using appropriate sensors and / or calculated via algorithms of the control unit 51, optionally with the addition of sensor data. Dough parameters acquired in this way can then be used by the control unit 51 for process-step-spanning control of the dough processing system 4a. This control can be forward-directed, i.e., directed to a downstream dough processing component of the dough processing system 4a via an acquired dough parameter. According to the invention, the control can also be reverse-directed, i.e., directed to an upstream dough processing component of the dough processing system 4a via the acquired dough parameter.The terms "subordinate" and "pre-ordinate" each refer to the relationship to the dough processing component that is assigned to the recorded dough parameter.

[0089] Within the context of the dough processing process 52, the dough kneading unit 61 can, for example, serve as a signal-generating dough processing unit. Using this dough kneading unit 61 and the control / regulation unit 51, the dough dosing unit 60, the dough portion finishing unit, or the dough portion fermentation unit 65 can then be controlled or regulated based on, for example, the measured dough parameters cd, dd.

[0090] Sensors for the dough kneading device 61 can be a torque measuring unit, a speed measuring unit, a rotary position measuring unit, a temperature sensor, or a status sensor. Reference is made to EP 3 613 290 A1 in this regard.

[0091] The dough dividing unit 62, the dough shaping unit 63, and the oven 66 can also be controlled or regulated using the dough parameters detected by sensors via the dough kneading unit 61. For example, a fermentation temperature, fermentation humidity, or fermentation time can be adjusted to the detected parameters of dough elasticity cd and dough viscosity dd. Similarly, the baking time or a mixing ratio in the dough dosing unit 60 can be varied depending on these detected dough parameters cd and dd. The same applies to the processing time or intensity.

[0092] As explained above, the dough dividing unit 62, for example in the form of the dough portioning unit 13, can also serve as a signal-generating dough processing unit for the operating process. Using the dough parameters spring constant er and damping parameter dT, which can be detected via the dough portioning unit 13, the dough dosing unit 60, the dough kneading unit 61, the dough portioning and refining unit 64, or the dough portioning and proofing unit 65 can then be controlled or regulated by the control unit 51. This also applies accordingly to the dough shaping unit 63 and the oven. Thus, using the sensor-detected dough parameters spring constant er and damping parameter dT, a kneading time or a mixing ratio during the dosing step 53 can, for example, be controlled or regulated within the framework of a reverse control.For example, a fermentation time or a baking time can be specified as part of a forward control.

[0093] Within the framework of the operating procedure 52, the switchable operating states of the dosing device 60 result, for example, from different dosing times that can be specified via dosing valves.

[0094] Different convertible working states of the kneading device 61 result from different rotational speeds or positions or also different predefinable trajectories of a kneading tool of the kneading device 61.

[0095] Different convertible operating states of the dough dividing unit 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 unit 62, in particular the feed piston, also result in different convertible operating states.

[0096] Different adjustable operating states of the dough working device 63 result from different working pressure states or from different working speed specifications or from different working amplitudes or working strokes.

[0097] Different adjustable operating states of the dough finishing unit 64 result from different moistening intensities, different predefinable sprinkling intensities and / or stamping depths and / or stamping types. Different flouring intensities can also be specified as adjustable operating states of the dough finishing unit or the dough preparation unit.

[0098] Different adjustable operating states of the dough fermentation unit 65 result from different fermentation times, for example, different conveying speeds of fermentation trays within a fermentation cabinet. Different fermentation chamber temperatures or different fermentation chamber humidity levels can also constitute adjustable operating states of the dough fermentation unit 65.

[0099] Different convertible operating states of the oven 66 or the baking or cooking device result, for example, from different baking programs of the oven 66.

Claims

1. Dough processing system (4a) - having 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 dough made of 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) having 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) having at least one processing component, which can be switched between a plurality of work states in a controlled manner, - wherein the dough processing system has a control / regulation device (51), which has a signal connection to the at least one sensor of the at least one signal generating dough processing device (61) and to the at least one signal receiving dough processing device (60, 64, 65), characterised in that the signal generating dough processing device (61) is a dough processing device arranged downstream of the signal receiving dough processing device (60).

2. Dough processing system according to Claim 1, characterised in that the dough processing system has a plurality of signal generating dough processing devices and / or a plurality of signal receiving dough processing devices, which interact with one another when the dough processing system is in operation via the control / regulation device as part of a control and / or regulation process.

3. Dough processing system according to Claim 1 or 2, characterised by at least another of the following dough processing devices: - a dough dividing device (62; 13) for portioning prepared dough, - a dough working device (63) for prepared dough portions, - an oven (66) for prepared dough portions.

4. Dough processing system according to Claim 3, characterised in 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 system according to one of Claims 1 to 4, characterised in that the signal generating dough processing device is the dough kneading device (61).

6. Dough processing system according to one of Claims 1 to 5, characterised in that the signal generating dough processing device is the dough dividing device (62; 13).

7. Dough processing system according to one of Claims 1 to 6, characterised in that the measured dough state variable is at least one of the following variables: - a dough elasticity parameter (cd), - a dough viscosity parameter (dd), - a dough spring constant (ct), - a dough damping parameter (di), - 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 component, - a fact content of the dough, - a flour mixing ratio of the dough, - a dough quantity to be kneaded, - an energy absorption during dough kneading, - a dough mixing time in the dough dosing device (60) and / or in the dough kneading device (61), - a dough kneading time, - a dough rest time between dosing in the dough dosing device (60) and kneading in the dough kneading device (61), - a dough rest time after kneading in the dough kneading device (61), - for example visually 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 during dough portioning in the dough dividing device (62), - a working intensity during dough working in the dough working device (63), - a geometry of a dough portion, - a dough proofing time, - a proofing temperature, - a proofing humidity, - a dough volume change during proofing in the dough proofing 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 system (4a) according to one of Claims 3 to 7 - having a dosing step (53) for presetting a composition of the dough to be processed by means of the dough dosing device (60), - having a kneading step (54) for kneading and mixing the preset dough composition by means of the dough kneading device (61), - having a dough dividing step for presetting a dough portion in the form of a piece of dough (27) to be further processed by means of the dough dividing device (62; 13), - having a working step for working the preset dough portion (27) by means of the dough working device (63), - having a moulding / finishing step (56) for moulding and in particular finishing the piece of dough (27) by means of the dough portion finishing device (64), - having a storage / proofing step (58) for storing / proofing the piece of dough (27) by means of the dough portion proofing device (65), - wherein the at least one dough state variable is measured by the signal generating dough processing device (61; 62; 13) and supplied to the control / regulation device (51), - wherein on the basis of the at least one supplied dough state variable, the control / regulation device (51) controls or regulates operation of the signal receiving dough processing device (60, 61, 62, 13, 63, 64, 65, 66), characterised in 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 / regulation device (51).

9. Method according to Claim 8, characterised in that between the kneading step and the dough dividing step, pre-portioning of kneaded dough takes place, carried out by a pre-portioning device (12).

10. Method according to Claim 8 or 9, characterised in 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 / regulation device (51).

11. Method according to one of Claims 8 to 10, characterised in that the operation of at least one of the following dough processing devices is controlled or regulated by means of the dough kneading device (61) as the signal generating dough processing device and the control / regulation device (51): - dough dosing device (60), - dough portion finishing device (64), - dough portion proofing device (65).

12. Method according to one of Claims 8 to 11, characterised in that the operation of at least one of the following dough processing devices is controlled or regulated by means of the dough dividing device (62; 13) as the signal generating dough processing device and the control / regulation device (51): - 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, characterised by a baking step (59) for backing the piece of dough (27).

14. Method according to one of Claims 8 to 13, characterised in that at least one of the following parameters is also recorded: - an ambient humidity, - an ambient temperature, - a working temperature of the respective dough processing device (60 to 66).