Patent RU-2758614-C2 (RU)
Inventor: PICAVET FLORENT
IPC: A21D8/04
Filed: 2018-03-23
Granted: 2021-11-01
Abstract: FIELD: food industry. 
     SUBSTANCE: invention relates to the field of remote distribution of an additive causing the dough to rise in a bakery. Proposed is a method for distribution of liquid foodstuffs in a bakery, wherein said liquid foodstuff constitutes a liquid or suspended leavening additive, that is, an additive causing the dough to rise, wherein the method includes circulation of said liquid foodstuff from a cooling chamber (8) to at least one dosing point (3, 6) in the supply pipeline between the cooling chamber (8) and the dosing point (3, 6), wherein the cooling chamber (8) is distanced from the dosing point (3, 6), according to the invention, the supply pipeline comprises two pipeline sections (11, 12) and a system of two or more valves (13, 14), arranged so that: in the first position of the system of two or more valves (13, 14), both pipeline sections (11, 12) deliver the liquid foodstuff in parallel and simultaneously to the dosing point (3, 6) of at least one liquid foodstuff reservoir (2, 20) located in the cooling chamber (8), in the second position of the system of two or more valves (13, 14), both pipeline sections (11, 12) form a closed circulation contour of the liquid foodstuff passing through the liquid foodstuff reservoir (2, 20) located in the cooling chamber (8), in the third position of the system of two or more valves (13, 14), both pipeline sections (11, 12) form an open circulation contour of the liquid foodstuff, returning the liquid foodstuff located in the pipeline to the cooling chamber (8) by pushing with a fluid medium, preferably constituting water or air, in the fourth position of the system of two or more valves (13, 14), both pipeline sections (11, 12) form a closed circulation contour of the washing water until the drainage of said washing water, preferably at the level of two or more lower points (37, 56) of the pipeline. Also proposed is a system for implementing the method for distribution of liquid foodstuffs in a bakery, containing: a dosing point (3, 6), a refrigerating chamber (8) distanced from the dosing point (3, 6) and containing at least one liquid foodstuff reservoir (2, 20), a supply pipeline located between the cooling chamber (8) and the dosing point (3, 6) so that the liquid foodstuff circulates from the cooling chamber (8) to the dosing point (3, 6), wherein said supply pipeline comprises both pipeline sections (11, 12), and a system of two or more valves (13, 14) is located so that the supply pipeline can be formed by means of different positions of the valves, forming: two parallel supply sections, a closed circulation contour of liquid foodstuff passing through the liquid foodstuff reservoir (2, 20) located in the cooling chamber (8), or an open circulation circuit. 
     EFFECT: invention provides a possibility of reducing the level of losses in a leavening additive, yeast for a remote distribution system in a bakery, resulting simultaneously in the required high consumption necessary in the supply mode and the high speed necessary in the closed cycle mode, wherein the distribution system is lighter in weight and less expensive in cost. 
     29 cl, 7 dwg, 4 tbl