Buehler Ag

Gebrueder Buehler Ag

Gebruder Buhler Ag

Buhler Ag

Friedrich Egger

Josef A Manser

Werner Seiler

Heinz Resch

Andreas Gautschi

The protein framework is developed in a continuously working 2-shaft kneading device for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press without the application of pressure if possible. The apparatus accordingly includes three characteristic process stages: a first whirling mixer for the intimate mixing of the dry components with water, a 2-shaft kneading device, and a single-shaft press.

Apparatus for the production of dough, particularly for paste products

The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 12%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Process and device for stabilizing the shape of pasta

Process and apparatus for the production of elongated pasta products,

Process and apparatus for the production of a product in the form of

Process for stabilizing the shape of pasta

Apparatus for production of long pasta products has a press, a movable bar hanging arrangement from which the products are suspended and a drier. The drier is constructed as a single level drier with a rapid heating zone and an intense drying zone. The rapid heating zone has several different climate zones of differing temperatures, and fresh and exhaust air ducts. The intense drying zone has a plurality of ventilated elements. The drier includes a climate controller for each climate zone. The rapid heating zone and intense drying zone are formed as a circulating system for fresh and exhaust air. Inside the drier, air flow is zonally controlled and directed, in each element, from top to bottom or bottom to top. A supplemental air system is provided for the plurality of ventilated elements. At least part of the circulating air is blown in as in a turbo system.

Apparatus for producing long pasta products including an improved drier

The new invention proposes a new method and a device for the production of dough, particularly for pasta. The formation of dough from the dry raw materials to the finished pressed products is effected in a very short time in two stages. A raw dough is first produced in a 2-shaft mixing kneader; this dough has a substantially complete protein structure. The forming of the dough, including the mixing of the raw materials, takes place by means of an interplay of kneading and shearing, but without extrusion die pressure at the end of the first stage. In the case of classic pasta, the dough which is produced in pieces by the short 2-shaft mixing kneader is transferred to a long single-shaft press and pressed with high pressure to form the desired shapes.

Mixing kneader device and method for this production of dough,

Process for the production of dough, particularly for paste products

A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% is dried to a moisture content of less than approximately 14% by weight, or to avoid undesired reactions over approximately 80.degree. C. initially to a moisture content of less than approximately 18% by weight and then at a lower temperature to a final moisture content of less than approximately 14% by weight. This process can be performed extremely rapidly and supplies high-quality products. It can be performed with particular advantage in a single-level drier for drying the long products (FIG. 1).

Process for producing long pasta products and apparatus for performing

A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% is dried to a moisture content of less than approximately 14% by weight, or to avoid undesired reactions over approximately 80.degree. C. initially to a moisture content of less than approximately 18% by weight and then at a lower temperature to a final moisture content of less than approximately 14% by weight. This process can be performed extremely rapidly and supplies high-quality products. It can be performed with particular advantage in a single-level drier for drying the long products (FIG. 1).

Process for manufacturing farinaceous products

A process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight is disclosed. The long product leaves the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone to approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80%. Then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% the product is dried to a moisture content of less than approximately 14% by weight. This process can be performed extremely rapidly and supplies high-quality products. It can be performed with particular advantage in a single-level drier for drying the long products (FIG. 1).

Process for producing long pasta products

Temperature-controlling machine

Soft and moist vegetables are kneaded, severed and partially homogenized by a feed screw which rotates in a barrel and are admitted into a mincing unit wherein the partially homogenized material is severed by knives of a rotor which is surrounded by an apertured cylindrical stator. The comminuted material is thereupon caused to pass through the holes of an extruder and is severed behind the extruder to yield discrete crumbs which can be used as animal fodder or dried and ground to yield flour or farina, particularly flour or farina which can be used for the baking of tortillas. Vegetables which are admitted into the barrel are freshly harvested (such vegetables may include banana peels) or cooked. For example, dried grains of maize can be cooked in the presence of water and rinsed prior to admission into the barrel.

Growing community of inventors

Niederuzwil, Switzerland

Friedrich Egger