Dough Homogenization TRIZ Cases
- Breather Plate Venturi Geometry for Meat Fiber Alignment
A venturi breather plate accelerates meat through a choke plate to align fibers, reduce myosin activity, and improve cook shape and texture.
- High-Pressure Dough Riser for Fast Yeast-Free Aeration
High-pressure portion-by-portion aeration rises dough in minutes without yeast, preserving shape consistency and supporting mass production.