公开(公告)号：US09192168B1

公开(公告)日：2015-11-24

申请号：US13706238

申请日：2012-12-05

申请人： Mary's Gone Crackers

发明人： Dale Rodrigues

IPC分类号： A21C7/06 ,  A21B5/00 ,  A21C11/00 ,  A21C15/00 ,  A21C9/06

CPC分类号： A21C15/00 ,  A21B5/00 ,  A21C7/06 ,  A21C9/06 ,  A21C9/083 ,  A21C11/00 ,  A21C11/004 ,  A21C11/006 ,  A21C11/02 ,  A21C15/002

摘要： Non-traditional dough, such as gluten-free, vegan dough, is processed to make high quality baked products in an industrial process. In the case of cracker production, a cracker finishing machine (100) is provided between a dough depositing machine and an oven to prepare the dough for baking. The dough is flattened to a substantially uniform thickness and moistened by the finishing machine (100). Baking trays (300) with deposited cracker dough are loaded onto a pedestal (120) and pressed against a platen (130) to provide the desired flattening. At the same time, a blotting belt (150) misted with cooking oil is interposed between the platen (130) and the dough for moisturizing.

摘要翻译： 在工业过程中加工非传统面团，例如无麸质的素食面团，以制造高品质的烘焙产品。 在饼干生产的情况下，在面团出料机和烘箱之间设置饼干整理机（100）以制备用于烘烤的面团。 将面团平整至基本均匀的厚度并由精整机（100）润湿。 将沉积的饼干面团的烘烤盘（300）装载到基座（120）上，并压靠在台板（130）上以提供所需的变平。 同时，在压板（130）和面团之间插入用烹饪油雾化的吸墨带（150），用于保湿。