Method of producing dry flat bread
OwnerKarl Hohn, Olaf Hohn +1inventors
InventorsKarl Hohn, Olaf Hohn, Wolfgang Hohn
Life of this patent
Estimating the term…
Abstract
An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.
Claims3
A method for producing a dry flat bread, comprising the steps of:
- (a) preparing leaven by mixing flour and water in a ratio of substantially 1:8, with the water temperature being in the range of 75.degree.-95.degree. C. to produce a mash;
- (b) subsequently cooling said mash to substantially 35.degree. C. and storing it at 20.degree.-50.degree. C. for substantially 70 hours;
- (c) separately mixing flour and water in a ratio of 0.8:1, for a period of time sufficient to produce a dough;
- (d) adding said leaven to said dough in an amount sufficient to leaven said dough;
- (e) cooling said leavened dough to a temperature below 12.degree. C.;
- and
- (f) baking said dough between pairs of baking plates to produce a baked product having a crisp loose consistency.
Dependencies are inferred from the claim text.