Bakery Process with Segmented Fermentation and Gas Injection
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Solution Overview
Problem
Current processes for transforming pasty substances into finished food products, such as bread, face inefficiencies in mechanical working and fermentation stages, including space constraints, limited successive fermentations, and difficulties in automating the process due to varying ambient conditions like temperature and hygrometry, which affect the quality of the final product.
Innovation Solution
A process that optimizes mechanical working and fermentation stages by interposing carbon dioxide degassing and upgrading gas injection phases, with sequential supply of gases, and regulates ambient parameters like temperature, hygrometry, and electromagnetic waves, using a system of devices including a fermenter kneader with interchangeable lids and a cooking oven with advanced heating and flavoring systems to enhance product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional mechanical working and fermentation processes are used, then the basic transformation of pasty substance into finished product is achieved, but the quality of aromatic microorganisms and product consistency is limited due to lack of successive fermentations and ambient condition variations
Solution Approach 1:
The fermentation process is segmented into multiple successive stages, each occurring in separate可控 chambers with independently regulated ambient conditions (temperature, hygrometry, electromagnetic waves). This allows each fermentation stage to be optimized separately, ensuring consistent aromatic microorganism formation while maintaining overall process quality.
Solution Approach 2:
The system dynamically regulates ambient parameters (temperature, hygrometry, electromagnetic wave emission) in each fermentation chamber based on the specific requirements of different fermentation stages. This dynamic control compensates for ambient condition variations and ensures consistent product quality across successive fermentations.
2Manufacturing precision
If successive fermentations are implemented to improve aromatic microorganism formation, then product quality is enhanced, but space requirements and device complexity increase
Solution Approach 1:
Multiple fermentation chambers are nested within a single workshop space, with each chamber containing a pasty substance reception means. This nested arrangement allows successive fermentations to occur simultaneously in different chambers, enhancing aromatic microorganism formation while minimizing the total workshop space required compared to sequential single-chamber systems.
3Manufacturing precision
If ambient parameters are regulated to control fermentation quality, then product consistency is improved, but energy consumption and operational complexity increase
Solution Approach 1:
Each fermentation chamber is equipped with independent regulation of ambient parameters (temperature, hygrometry, electromagnetic waves) tailored to the specific requirements of that fermentation stage. This localized quality control ensures optimal fermentation consistency in each chamber while allowing different energy consumption levels for different stages, optimizing overall energy efficiency.
4Productivity
If automated process control is implemented to manage varying ambient conditions, then productivity is improved, but device complexity and initial investment increase
Solution Approach 1:
The system incorporates feedback mechanisms that continuously monitor ambient parameters (temperature, hygrometry, electromagnetic waves) in each fermentation chamber and automatically adjust control settings to maintain optimal conditions. This feedback-based automation improves productivity by ensuring consistent fermentation outcomes while managing system complexity through standardized control algorithms.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process results in a more efficient transformation of pasty substances into high-quality finished products by allowing successive fermentations and improved handling of ambient conditions, leading to better aromatic microorganism formation and product quality.
Implementation Method 1
a stage of mechanical working of the pasty substance
Implementation Method 2
a stage of fermentation of the pasty substance
Implementation Method 3
interposing a carbon dioxide degassing phase
Implementation Method 4
an upgrading gas injection phase
Implementation Method 5
a stage of cooking of the dough pieces
Data Source
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AI summary
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for mechanically working said substance. Said series of steps is carried out at least once. The facility consists of a first device, for mechanically working and fermenting the pasty substance, and a second device for baking the pasty substance. The means for receiving the pasty substances from the first device is in the form of a vat, and the receiving means of the second device is in the form of at least one hearth (S). Said facility is characterized in that a pre-dividing tool is combined, at least temporarily, with the first device. The invention is of use in the field of culinary preparation.