The invention relates to a winding machine for dough, in particular for winding dough strips, and to a method for winding dough using such a machine, wherein the winding machine comprises: a main body; a control unit; a roller which is rotatably mounted on the main body about a rotational axis, wherein dough strips can be wound onto the roller when the winding machine is in use; a motor for rotationally driving the roller; and a pressing device for pressing dough, which is rolled up on the roller, against the roller.

The invention relates to a winding machine for dough, in particular for winding dough strips, and to a method for winding dough using such a machine, wherein the winding machine comprises: a main body; a control unit; a roller which is rotatably mounted on the main body about a rotational axis, wherein dough strips can be wound onto the roller when the winding machine is in use; a motor for rotationally driving the roller; and a pressing device for pressing dough, which is rolled up on the roller, against the roller.

The present invention relates to a dough proofing retarder comprising means for discharging moisture, which includes a main body, a temperature maintenance part, a water injection part, a circulation fan motor, and a moisture discharge part, which is installed on one side surface of the main body, and configured to discharge moisture in the fermentation space to an outside environment. Accordingly, the time that moisture remains in the fermentation space can be significantly reduced, preventing the decline in the commodity value of fermented foods and eliminating the need to operate a radiator that consumes high electric energy to remove moisture.

The present invention relates to a dough proofing retarder comprising means for discharging moisture, which includes a main body, a temperature maintenance part, a water injection part, a circulation fan motor, and a moisture discharge part, which is installed on one side surface of the main body, and configured to discharge moisture in the fermentation space to an outside environment. Accordingly, the time that moisture remains in the fermentation space can be significantly reduced, preventing the decline in the commodity value of fermented foods and eliminating the need to operate a radiator that consumes high electric energy to remove moisture.

A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L.sub.1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L.sub.2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor $F=\frac{L_1}{L_2}$
can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors $F_{\mathrm{nm}}=\frac{L_n}{L_m}$
unchanged, where L.sub.n, L.sub.m are performance parameters of different workstations n, m.

A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L.sub.1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L.sub.2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor $F=\frac{L_1}{L_2}$
can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors $F_{\mathrm{nm}}=\frac{L_n}{L_m}$
unchanged, where L.sub.n, L.sub.m are performance parameters of different workstations n, m.

A method for making bread includes arranging a predetermined amount and number of ingredients for making a dough in an agitator vessel, mixing the ingredients to form the dough, allowing fermenting of the dough, and baking the dough at a predetermined temperature for a predetermined time. A monitoring of fermentation of the dough occurs by using a VOC sensor. The VOC sensor provides a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting. The sensor signal is analyzed to determine a current fermentation status of the dough. The current fermentation status is compared with a predefined fermentation status, and, dependent on the comparison, a control signal is provided which indicates that baking should be started.

A method for making bread includes arranging a predetermined amount and number of ingredients for making a dough in an agitator vessel, mixing the ingredients to form the dough, allowing fermenting of the dough, and baking the dough at a predetermined temperature for a predetermined time. A monitoring of fermentation of the dough occurs by using a VOC sensor. The VOC sensor provides a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting. The sensor signal is analyzed to determine a current fermentation status of the dough. The current fermentation status is compared with a predefined fermentation status, and, dependent on the comparison, a control signal is provided which indicates that baking should be started.