Text B. Makeup equipment in the bread manufacture. Vocabulary

canvas

chute

compressed air-operated device

compression board

cone

curl

cutter

die

divider

division box

drum

exit

flour duster

hopper

intermediate proofer

loose cylinder

makeup equipment

molder

orifice

overhead type

panner

pan-proofing

pliable

pocket

pressure plate

rope

rounder

sheet

volumetric method

weight-based method

холст

лоток

компрессионный пневматический прибор

компрессионная доска

конус

виться

режущий инструмент, куттер

матрица

сепаратор

делительный отсек

барабан

выход

мукопосыпатель

бункер

шкаф для предварительной расстойки

свободно-надетый цилиндр

тесторазделочное оборудование

формовщик

ситчатая тарелка

подвесной тип

дражировщик

расстойка в тарелках

пластичный

мерный карман

прижимная пластина

вязкость

тестоокруглительная машина

выпрессовывать тесто

объемный метод

весовой метод

полотно

лоток

компресійний пневматичний прилад

компресійна дошка

конус

витися

інструмент, що ріже

матриця

сепаратор

відсік, де триває розділення

барабан

вихід

борошнопосипатель

бункер

шафа для попередньої розстойки

вільно надягнутий циліндр

тістообробне обладнання

формувальник

сітчаста тарілка

підвісний тип

дражувальник

розстойка у тарілках

пластичний

мірна кишеня

притискувальна пластина

в'язкість

тістоокруглювальна машина

випресовувати тісто

об'ємний метод

ваговий метод

Part 1. Dividing and rounding equipment. Exercise 1. Read and translate the following words without a dictionary.

Rotor, mass, fermentation, conveyor, cylinder – cylindrical, fixed intervals, result, action, spherical, function, form, gas, diffuse, exterior, spiral track.

Reading. Read the text and describe functions of makeup equipment.

After the mass of dough has completed fermentation (and has been remixed if the sponge-and-dough process is employed), it is processed by a series of devices classified as makeup equipment. In the manufacture of pan bread, makeup equipment includes the divider, the rounder, the intermediate proofer, the molder, and the panner.

Dividing.

The filled trough containing remixed dough is moved to the divider area or to the floor above the divider. The dough is dropped into the divider hopper, which

cuts it into loaf-size pieces (see Figure 54). Two methods are employed. In the volumetric method, the dough is forced into pockets of a known volume. The pocket contents are cut off from the main dough mass and then ejected onto a conveyor leading to the rounder. When density is kept constant, weight and volume of the dough pieces are roughly the same. In the weight-based method, a cylindrical rope of dough is continuously extruded through an orifice at a fixed rate and is cut off by a knife-edged rotor at fixed intervals. Since the dough is of consistent density, the cut pieces are of uniform weight. Like the pocket-cut pieces, the cylindrical pieces are conveyed to the rounder.

Figure 54. The drive, feed, and cutting elements of a dough divider.

Rounding.

Dough pieces leaving the divider are irregular in shape, with sticky cut surfaces from which the gas can readily diffuse. The rounder closes these cut surfaces, giving each dough piece a smooth and dry exterior; forms a relatively thick and continuous skin around the dough piece, and shapes the dough into a ball for easier handling in subsequent steps. It performs these functions by rolling the well-floured dough piece around the surface of a drum or cone, moving it upward or downward along this surface by means of a spiral track (see Figure 55). As a result of this action, the surface is dried and the dough piece assumes an approximately spherical shape.

Figure 55. The movement of dough through a dough rounder.

Exercise 2. Translate the following word-combinations.

The divider area, the divider hopper, at a fixed rate, a knife-edged reotor, the pocket contents, consistent density, uniform weight, sticky cut surfaces, well-floured dough piece, by means of a spiral track, an approximately spherical shape, for easier handling, the weight-based method.

Exercise 3. Choose a word or word-combination which is not a part of the logical group. Give a title for each words group.

a) rounder, proofer, molder, kneader, divider; b) yeast, water, salt, egg, cheese, flour;

c) sponge-and-dough method, straight-dough method, no-time method, weight-based method.

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Exercise 4. Complete each sentence with a word or phrase from the box..

divider hopper rounder weight-based method make-up equipment spiral track

1. ___ includes the divider, the rounder, the intermediate proofer, the molder, and the panner. 2. There are two methods of cutting the dough into loaves: the volumetric method and the ___. 3. The ___ cuts the dough into loaf-size pieces.

4. The ___ gives each dough piece a smooth and dry exterior.

5. The dough piece receives its ball shape by moving along a ___.

Exercise 5. Match the verbs with their meanings.

1) to manufacture 2) to divide

3) to round 4) to classify 5) to diffuse 6) to remix 7) to perform 8) to shape 9) to roll

a) to move by turning on an axis b) to operate

c) to execute

d) to give a round shape e) to separate into parts

f) to arrange in classes or categories g) to disperse or spread widely

h) to make products on an industrial scale i) to give a certain shape

10)to handle j) to mix again

Exercise 6. Word building.

Translate the word-combinations paying attention to the verbs ending in –en.

To freshen water, to lighten the weight, to whiten the walls, to shorten the distance, to lessen a speed, to quicken students' interest in subject, to widen a passage, to flatten a dough piece, to soften the grains.

Exercise 7. Check your grammar.

Fill in the gaps with the correct verb form.

1. If they ___ (use) another method, the result would have been different.

2. If the complete list of details had been prepared the engineer ___ (buy) everything in time. 3. If the load ___ (increase) the speed would decrease.

4. If the new equipment ___ (deliver) in time yesterday, there would have been no problem at all. 5. If one knows the dimensions of the body he ___ (calculate) easily its volume.

Part 2. Proofing and molding equipment. Exercise 1. Translate the following words without a dictionary.

Structure, elastic, gas accumulation, principal, cabinet, interior, constant, contact, compress, automatic, integral.

Reading. Read the text and explain what machine may be excluded from the bread manufacture line.

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