Reprocessed batter and method for continuous rework fermentation
AssigneeShaffer Manufacturing Corporation
InventorDavid A. Goodmanson
Life of this patent
Estimating the term…
Abstract
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are, formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch of dough. Through this method and system there may be a nearly total re-use of rework dough.
Claims26
A method for the reclamation and use of rework dough created in the process of forming a final good comprising the steps of:
- providing a rework dough;
- adding water at a first temperature above ambient temperature and a catalyst to said rework dough;
- mixing together said rework, said catalyst, and said water to form a reprocessed batter, thereby raising the temperature of said reprocessed batter to a temperature which is substantially equal to that of said first temperature;
- cooling said reprocessed batter to a second temperature;
- and
- adding said reprocessed batter to a new batch of dough.
A reprocessed batter for use in making a baked good, comprising:
- a rework dough including a flour content and a yeast content;
- water;
- and
- a catalyst including about 18-22% dextrose, about 58-62% sugar, about 8-12% wheat gluten, and about 0.75-1.50% of an enzyme, wherein said catalyst accelerates fermentation of said yeast content in said rework dough such that substantially all of said yeast content naturally expires.
A method for the reclamation and use of rework dough created in the process of forming a final good comprising the steps of:
- providing a rework dough;
- adding water at a first temperature and a catalyst to said rework dough;
- mixing together said rework, said catalyst, and said water to form a reprocessed batter;
- and
- adding said reprocessed batter to a new dough.
Dependencies are inferred from the claim text.