Method for controlling the temperature of edible dough during kneading step

Abstract

A method for controlling the temperature of edible dough to efficiently and promptly control the dough temperature without adversely affecting the working environments, to operate them for a long period of time, and to apply them to any type of a mixer. The method for controlling the temperature of the edible dough during a kneading step includes a step of kneading the edible dough. During the kneading of the edible dough, the method includes a step of introducing a predetermined amount of gas having a predetermined temperature and a predetermined humidity into a mixer. It is preferable that the gas for controlling the temperature of the edible dough has been prepared and kept in advance at a predetermined temperature and humidity, and is then introduced into the mixer on demand. It is also preferable that the gas is circulated and re-used without being discharged out of a system in which the mixer operates.

Dependencies are inferred from the claim text.