The invention relates to an apparatus (2) for mixing powdery baking ingredients with water. The apparatus (2) comprises a mixing chamber (4) which is inclined at a gradient and is preferably vertical, which has in an upper head region (6) at least one opening (8) for powdery baking ingredients falling into the mixing chamber (4) and in which there is arranged at least one nozzle (10) from which water (12) is ejected at a pressure of at least 30 bar from at least one nozzle opening (14). The nozzle opening (14) is directed at a mechanical obstruction (16) within the mixing chamber (4). Water (12) spraying out of the nozzle opening (14), together with the supplied baking ingredients, impacts the obstruction (16) in an impact region (20). Below the mixing chamber (4) there is arranged a container (24) which is provided with a cover (22) and which is connected, in a dough-conveying manner, to a discharge opening (26) of the mixing chamber (4). The apparatus has a suction device (32) for baking ingredient dust from the container (24), which has a suction opening (34) on the container (24), an inlet opening (36) into the mixing chamber (4) and a recycling duct (38) that connects the suction opening (34) to the inlet opening (36). Thus, the suction opening (34) is arranged in the head region (40) of the container (24) and the inlet opening (36) is arranged above the impact region (20) in the mixing chamber (4).

Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

A batter mixing system has a mix tank. The mix tank includes a dry mix feed, a liquid feed, a mixer, and a mix tank load cell. A distribution tank is in communication with the mix tank via a transfer pump. The distribution tank includes a distribution tank load cell. The distribution tank is in further communication with a process line via a feed pump. A control system is in communication with each of the mix tank load cell and the distribution tank load cell. The control system is configured to operate each of the mix tank and the distribution tank.

Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

A hydrator includes a dry module with a vertically oriented tube having a central axis, an interior, an upper inlet aperture, a lower outlet, and an inlet section including a dry inlet. A mixing segment includes a vertically oriented tube having an interior wall, a mixing-segment inlet at an upper end, and a mixing-segment outlet at a lower end. The mixing segment is vertically aligned with and sealingly connected to the outlet of the dry module. A rotating hydrator shaft has a liquid channel and a longitudinal axis aligned with the central axis of the dry module. Dry blades are disposed on and rotate with the hydrator shaft in the mixing segment. A hydrator nozzle is disposed on and rotates with the hydrator shaft and has a plurality of outlets in fluid communication with the liquid channel and open to the mixing segment for discharging liquid from the liquid channel.

The invention relates to a device for dispensing liquid yeast in a bakery, including: an inner panel (2) of a refrigerated chamber (6) onto which an inner circuit (20) for the flow of liquid yeast is pre-mounted, wherein said inner circuit is intended to be connected to a liquid yeast vessel (4) and includes a pumping unit (21); an outer panel (1) of a refrigerated chamber (6) onto which a liquid yeast metering device (16) and a metering table (10) are pre-mounted, wherein said metering table is intended to receive a vessel (3) to be filled with an amount of liquid yeast metered by said liquid yeast metering device (16). Said inner panel (2) and said outer panel (1) are structured such as to be attached sandwiched onto the wall (5) of a refrigerated chamber (6) for containing said vessel (4). Said liquid yeast metering device (16) is intended to be connected, through a wall (5) of the refrigerated chamber (6), to said inner circuit (20).

A dough processing assembly includes a fixed frame, an entry area and an exit area for the dough subjected to the processes. The assembly includes at the entry area, a station for loading predefined quantities of dough in a receptacle. The assembly further includes at least one first conveyor belt, arranged downstream of the receptacle and adapted to receive and translate the dough; and at least one second conveyor belt, which is perpendicular and arranged below the first belt, for receiving the dough from the first belt. The assembly includes a station for dispensing the dough, at the exit area, provided with elements for folding the dough onto itself, for the juxtaposition of contiguous surfaces thereof so as to form configurations of the type of a layering, of a roll, and the like.

A hydrator includes a dry module with a vertically oriented tube having a central axis, an interior, an upper inlet aperture, a lower outlet, and an inlet section including a dry inlet. A mixing segment includes a vertically oriented tube having an interior wall, a mixing-segment inlet at an upper end, and a mixing-segment outlet at a lower end. The mixing segment is vertically aligned with and sealingly connected to the outlet of the dry module. A rotating hydrator shaft has a liquid channel and a longitudinal axis aligned with the central axis of the dry module. Dry blades are disposed on and rotate with the hydrator shaft in the mixing segment. A hydrator nozzle is disposed on and rotates with the hydrator shaft and has a plurality of outlets in fluid communication with the liquid channel and open to the mixing segment for discharging liquid from the liquid channel.

A baking production system for control of preservative concentration during production of baked products includes a preservative control system, including a preservative control unit, a flow control valve, a flow meter, first and second conductive probes, first and second acidity sensors, a metering pump, a water mixer, a temperature sensor, a moisture sensor, which is configured to mix the water with the preservative solution, thereby creating a water preservative mixture; and a production line, including a dough mixer, which is configured to receive a baking mixture and mix the baking mixture with the water preservative mixture, thereby creating a dough. Also disclosed is a method for preservative concentration control, including calculating water preservative concentration, optimizing preservative solution flow, calculating dough preservative concentration, and optimizing source water flow.

The present invention discloses a device for mixing a mixture material comprising at least two different phases where at least one first phase is in powdered form, said device comprising at least two separate inlets where a first inlet is intended for powder and a second inlet is intended for a second phase not being a powder, wherein the device further comprises an outlet and a mixing chamber with an agitator, wherein the mixing chamber comprises a mixing zone being that part of the mixing chamber in which the mixture material is being actively mechanically influenced to obtain mixing, and wherein said at least two separate inlets each involve any type of geometrical narrowing of their cross-sectional areas up to the mixing zone, and wherein the mixing zone further comprises any type of expansion of the cross-sectional area in a flow direction of the mixture material.