Dough Shaping Machine for Uniform Spreading and Gentle Division
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Solution Overview
Problem
The existing baguette-making process is time-consuming due to manual operations and requires multiple resting periods, which prolongs the time from dough-making to baking and can damage the cellular texture of the dough, affecting the quality and preservation of the bread.
Innovation Solution
A machine that forms dough pieces from a block of leavened dough with controlled spreading and shaping means, preserving the initial volume and cellular structure, eliminating the need for intermediate shaping and resting, allowing the dough pieces to be directly baked without degassing, using a tray and tool set with relative movement and counter-pressure detection to maintain gas inside the dough.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual division and shaping operations are used, then the dough can be processed into individual pieces, but the process becomes time-consuming and labor-intensive with multiple resting periods required
Solution Approach 1:
The patent combines multiple separate operations (dough division, shaping, and resting) into a single integrated machine process. The tool block performs both division and shaping functions simultaneously, eliminating the need for separate resting periods between operations and reducing overall processing time.
Solution Approach 2:
The tool block is designed as a multi-functional component that performs both division of the dough mass and shaping of individual pieces in one operation. This universal tool performs multiple functions that were previously required separate machines and operations.
2Stability of the object's composition
If the dough is divided into pieces manually, then individual dough pieces can be formed, but the cellular texture of the dough is destroyed and degassing occurs
Solution Approach 1:
The patent replaces manual mechanical division with a controlled mechanical system that uses a tool block with separating partitions. This system divides the dough while preserving cellular structure through controlled separation rather than forceful cutting, and the tool block can be removed without compromising the dough pieces.
Solution Approach 2:
The separating partitions act as intermediaries that gently separate the dough into individual pieces without directly cutting or damaging the cellular structure. The partitions provide a controlled separation mechanism that maintains dough integrity while achieving division.
3Stability of the object's composition
If multiple resting periods are implemented, then the dough can restore its puffy texture, but the total time from dough-making to baking is prolonged
Solution Approach 1:
The tool block performs shaping and individualization actions during the dough-making process itself, rather than requiring separate resting periods before shaping. The preliminary action of division and shaping is integrated into the initial processing stage, eliminating subsequent resting time requirements.
Solution Approach 2:
The patent enables continuous processing where the tool block operates continuously to divide and shape the dough without interruption for resting periods. The useful action of dough processing continues without pause, eliminating the discontinuous resting phases required in traditional methods.
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 solution reduces the time and labor required for baguette production by approximately 25% and 40%, respectively, while maintaining the quality and preservation of the bread, and significantly reduces flour dust emissions, improving health and hygiene conditions in bakeries.
Implementation Method 1
controlled spreading means of the dough in the tray to create a uniform thickness while substantially preserving its initial volume
Implementation Method 2
means for detecting a counter-pressure applied to the pressure plate when it moves relatively to the tray, whereby the counter-pressure detection means causes the movement to stop when a predetermined counter-pressure threshold is reached
Implementation Method 3
the shape of said separating partitions in each chamber being designed to gradually stretch out an upper surface layer of the dough and push the remainder of the dough back inside said surface layer which closes up as the partitions approach the bottom of the tray
Data Source
AI summary
A machine for shaping dough pieces from a batch of risen dough placed in a holding pan includes a set of tools that can move between a number of positions for activating different tools for sequentially applying them to the dough, the pan and the set of tools being placed in a relative motion whereby respectively approaching or moving away from one another. The set of tools includes a tool for controlled spreading of the dough inside the pan for rendering its thickness uniform while essentially preserving its initial volume; a tool for shaping/dividing the dough into distinct dough pieces, equipped with partition walls that, between them, define receptacles for the shaping of dough pieces the shape of these partition walls in each receptacle being provided for progressively drawing an upper surface layer of the dough and pushing back the remainder of the dough into said layer.