Continuous bread making equipment. Continuous lines.

Many steps in conventional dough preparation and makeup have been fully automated, but none of the processes is truly continuous. In continuous systems, the dough is handled without interruption from the time the ingredients are mixed until it is deposited in the pan. The initial fermentation process is still essentially a batch procedure, but in the continuous bread-making line the traditional sponge is replaced by a liquid pre-ferment, called the broth or brew.

After the brew has finished fermenting, it is fed along with the dry ingredients into a mixing device, which mixes all ingredients into a homogeneous mass. The batterlike material passes through a dough pump regulating the flow and delivering the mixture to a developing apparatus, where kneading work is applied. The developer is the key equipment in the continuous line. Processing about 50 kilograms (100 pounds) each 90 seconds, it changes the batter from a fluid to a smooth, elastic, film-forming dough. The dough then moves out of the developer into a metering device that constantly extrudes the dough and intermittently severs a loaf-size piece, which falls into a pan passing beneath.

Although ingredients are generally the same as those used in batch processes, closer control and more rigid specifications are necessary in continuous processing in order to assure the satisfactory operation of each unit.

The use of fermented brews has been widely accepted in plants practicing traditional dough preparation and makeup. The handling of a fermentation mixture through pumps, pipes, valves, and tanks greatly increases efficiency and control in both batch-type and continuous systems.

Batch process

Dough pump

Developer

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1. Which of the following was not mentioned in the text? a) a continuous bread-making line

b) batch bread processing

c) a sponge-and-dough method d) a developer

2. The word "it" in line 12 refers to a) processing

b) dough

c) a developer

d) a continuous line

3. Productivity of the developer mentioned in the text is a) 50 kg per hour

b) 100 kg per hour c) 200 kg per hour d) 2000 kg per hour

4. The word "batterlike" in line 9 is closest in meaning to a) mixed

b) beaten up c) baked

d) liquid

5. The most special terms in the passage are found in a) paragraph 1

b) paragraph 2 c) paragraph 3 d) paragraph 4

Exercise 9. Try the crossword and give the explanation of the hidden word.

1 1. A machine for mixing dough

2 2. A device for removing the loaves from the pans

3 3. Thick mixture of flour and liquid for baking

4 4. A device for dough fermentation proceeding

5 5. Baked dough of flour and water leavened by yeast

6 6. A machine that shapes dough pieces into cylinders

7 7. A process of cooking in No 8

8 8. An enclosed compartment for heating or cooking

9 9. A device that is used for shaping the dough pieces into balls

10 10. A machine that supplies motive power to makeup machines

Exercise 10. Translate the text in the written form.

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