Improvements in Continuous Mechanical Kneading Troughs.
Year: 1894

page_text: Date of Application, 8th Nov., 1894
Complete Specification Left, 8th Aug., 1895-Accepted, 5th Oct., 1895
PROVISIONAL SPECIFICATION.
Improvements in Continuous Mechanical Kneading Troughs.
1, CHARLES SOMASCO of No. 21 Boulevard Poissonnière, Paris, in the Republic
of France, Engineer, do hereby declare the nature of this invention to be as
follows :-
In whatever manner bread is made I have discovered from personal experience
that identical results as regards kneading are obtained whether operating on the
whole of the dough to be worked as is usually done in existing mechanical kneading
machines or on the other hand operating successively and in a continuous manner
on the whole of the ingredients forming the dough which it is wished to obtain.
But if an apparatus could be made such that the ingredients of the dough are
introduced into the trough in a continuous and automatic manner and the kneaded
part is constantly being discharged as soon as the kneading is finished, a considerable
improvement from every point of view on existing methods of kneading would have
been realised.
The dough of which the bread is made consists of the usual ingredients such as
flour water and salt to which is added a fermenting substance such as yeast, the
whole being thoroughly mixed together.
The fermenting substance can be introduced directly in liquid (beer froth) or
pasty (grain yeast) form or as yeast spontaneously obtained by fermentation arising
from the contact of the air with the dough, or finally by a more important addition
of dough already fermented and consequently containing the yeast elements
necessary to the proper making of the bread.
The kneading of the dough is preferably done in accordance with the conditions
specified in the works of Pasteur, Duclaux etc., which agree with the usual
practice.
The yeast gives to the bread the taste which enables one to appreciate its quality
and lightness which the release of the carbonic acid produces, resulting from its
presence in the dough. The bulk of the yeast is increased in two ways, either by
the presence of air of which the yeast absorbs the oxygen during the kneading, or
by the change of sugary matters into alcoholic matters, the gas CO₂ being given off
during the preparation of the bread.
As conclusively shewn by former works, the yeast is much sooner increased
under the influence of the atmospheric oxygen than when it is left to its own
development at the expense of the sugary matters of the dough, it is, therefore, an
advantage during the kneading to expose the dough to contact with the air and the
operation will be the more perfect because during this part of the operation, a more
complete working up and a more thorough aeration will have been obtained.
The kneading rough, which is the object of the present invention consists
preferably of a horizontal trough whose bottom is half round and which can be
made of metal, wood or other suitable material; this trough receives near one of
its ends by means of a distributer suitably situated, a regular and adjustable supply
of flour water salt and yeast.
To a central shaft furnished with a series of inclined arms shaped like the sweeps
of a mill, is imparted a rotary motion and the inclined arms being carried round by
the movement of the shaft pass between blades which project through the sides of
the trough and which effect the intimate mixture of the ingredients distributed

page_text: near the inlet end; and the inclination of the arms with regard to the plane of
rotation determines the longitudinal travel of the kneaded dough.
The dough which near the inlet end of the trough is composed of separate parts is
then carried round by the arms upon the shaft and is separated at each revolution
by the fixed blades projecting through the sides of the trough; it is there
energetically worked up and kneaded and arrives at the outlet end of the trough
perfectly soft aerated and ready to receive treatment in the usual manner.
It will easily be seen that, for the same output, this system of kneading permits
of much less dimensions than in existing troughs and that it only requires a very
little exertion of power because of the quantity of dough worked at the same time,
and it ensures a practically perfect result.
The size of the trough, the inclination of the arms the speed of rotation of the
shaft are so calculated that the trough will be hardly half filled with dough
and the rate of progression of the dough allows a stay of some minutes in the
trough.
These conditions are the best; however they can be varied with the quality of
the bread it is wished to make and the apparatus can be worked at any desired
rate.
The different kinds of work determine the choice of the system to be preferred
for feeding the ingredients into the trough which I have just described.
The feeding of the flour is effected within a hopper furnished with a distributer
consisting of two or more rolls geared together and whose speed is somewhat less
than that of the trough shaft.
The space between the rolls can be adjusted to distribute more or less flour
and in order to vary the consistency of the dough the rolls cau be smooth
or fluted.
Every other method of flour distribution helix or bucket chain or other system
can be thus employed. The only condition is that of producing a regular
distribution and one which is adjustable at the will of the operator.
The feeding of the fermenting substance can be effected in a different manner.
If the ferment consists of one incorporated in the flour, or of a prepared leaven, or
of any other form 1 prefer to employ a hopper and distributer fitted with adjustable
rolls; but if the ferment is in a liquid form or a diluted leaven these fermenting
substances can be added to the kneading water or introduced in the same manner
as the above.
The kneading water can be fed by means of an accurately measured cock, by a
small pump whose stroke can be regulated and whose speed is controlled by that of
the trough shaft, or by a distributer with measured reservoir.
The salt can be introduced in a single quantity to the kneading water or
separately dissolved in water and subsequently added to the dough at the entering
end of the trough.
To ciean the above described trough after the working is finished, it is only
necessary to withdraw the cross-pieces to which the fixed blades are secured, the
said blades projecting through the sides of the trough, and this can be done by
means of the screws on which these cross-pieces travel; by turning the screws the
cross-pieces can be made to advance or retire and in order to turn them at the same
time I may connect them two and two by means of a pitch chain passing around
suitable sprocket wheels fixed upon the outer ends of the screws.
The kneading
trough then remains free and smooth inside.
The shaft which carries the inclined arms can also be withdrawn
within supports forming bearings in the two ends of the trough.
; it revolves
One end of this shait is made polygonal and is fitted within a socket of corre-
sponding section, formed upon the inner end of the main driving shaft which is free
to revolve within a bearing formed at the front end of the trough. The other end
of the shaft is arranged to revolve within a V-shaped bearing formed at the outer
or delivery end of the trough, and a pivotted lever serves to secure this end of the
shaft in position.

page_text: Motion is imparted to the main driving shaft by means of a pulley or from any
available source of power. A second pulley fixed upon this shaft serves to impart
motion to the rolls arranged within the feed hopper above.
Although the kneading trough above described realises the best conditions, my
invention can also be applied to existing mechanical kneading troughs which can
in most cases be readily altered to obtain continuous kneading.
These kneading troughs can in reality be classed in two distinct divisions,
troughs with horizontal axes and troughs with vertical axes, which include those
in which the pan can turn.
In the first as a rule it will suffice to incline slightly the trough and to introduce
the elements of the dough on the continuous feed side. The kneaded portion,
carried by the inclination of the apparatus will be collected and continually
discharged at the opposite or lower end to the feed.
In the case of revolving troughs with vertical axes, a fixed hopper preferably of
conical shape, is placed above the centre of the trough or pan and serves as a
reservoir for the flour, and a movable crown having openings fitted with interior
blades forces by its rotation a certain quantity of flour to fall into the trough or
pan. The diluted leaven and the kneading water are also introducd at the centre
whilst openings with blades placed around the lower part of the pan allow a certain
quantity of kneaded dough to escape into a circular channel where it is constantly
collected by knives turning with the pan.
The dough is afterwards passed through a suitable discharge outlet formed upon
the circular channel.
I do not confine myself to any limit as regards the materials to be used in
making my improved troughs or to any dimensions thereof which can be varied as
required.
Datol this Eighth day of Nawambor 1801
Improvements in Continuous Mechanical Kneading Trougns.
I, CHARLES SOMASCO, of No. 21 Boulevard Poissonnière, Paris, in the Republic
of France, Engineer, do hereby declare the nature of this invention and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement :-
This invention relates to improvements in continuous mechanical kneading
troughs having for object to provide means for the constant feed and delivery of
the kneading apparatus, and to introduce an improved method of operation in the
kneading of dough for making bread or paste.
In whatever manner bread is made I have found from personal experience that
identical results as regards kueading are obtained whether operating on the whole
of the dough to be worked, as is usually done in existing mechanical kneading
machines, or on the other hand operating successively and in a continuous nanner
on the whole of the ingredients forming the dough which it is wished to obtain.
But if an apparatus could be made such that the ingredients of the dough are
introduced into the trough in a continuous and automatic manner, and the kneaded
part is constantly being discharged as soon as the kneading is finished, a con-
siderable improvement from every point of view on existing methods of kneading
would have been realised.
According to my invention the dough for making bread consists of the usual
ingredients, such as flour water and salt, to which is added a fermenting substance

page_text: such as yeast, the whole being thoroughly mixed together. The fermenting
substance may be introduced directly in liquid form, as beer froth, or in form of
a paste, as grain yeast, or as yeast obtained by spontaneous fermentation arising
from the contact of air with the dough already fermented and consequently
containing the yeast elements necessary to the proper making of bread.
The kneading of the dough is preferably done in accordance with the conditions
specified in the works of Pasteur, Duclaux, and other authorities, which agree
with the usual practice. The yeast gives the bread the taste which enables one to
appreciate its quality, and the lightness which the release of the carbonic acid
produces, results also from the presence of yeast in the dough. The bulk of the
yeast is increased in two ways-either by the presence of air, of which the yeast
absorbs the oxygen during the kneading operation, or by the change of sugary
matters into alcoholic matters, the gas-CO,-being given off during the
preparation of the bread.
As conclusively shewn by former works, the yeast is much sooner increased
under the influence of atmospheric oxygen than when it is left to its own
development at the expense of the sugary matters of the dough; it is therefore an
advantage during the kneading operation to expose the dough to contact with the
air, and the process will be the more perfect because during this part of the
operation a more complete working-up and a more thorough aeration will have
been obtained.
In carrying my invention into effect I attain the objects above referred to by
constructing my improved kneading trough as shewn upon the accompanying
drawings upon which,
Figure 1 is a longitudinal section of my improved trough and feed hopper.
Figure 2 being an end view of same, one half being in section.
Figure 3 is a sectional plan of Figure 1, the hopper being removed.
Figure 4, a longitudinal section shewing the application of my invention to au
ordinary kneading trough.
Figure 5 an end view of same.
Figure 6 is an elevation and section of a vertical trough to which my invention
is applied.
Figure 7 a plan of same with hopper removed.
Figure 8 an elevation and part section of the delivery outlet of a vertical
trough.
As will be seen from the drawings my improved kneading trough consists
preferably of a horizontal trough A with half-round bottom, and it may be made of
wood metal or other suitable material. At or near its feed end B a distributer is
suitably arranged to feed the trough with a regular and adjustable supply of flour,
water, salt and yeast. Upon a central rotary shaft C extending horizontally through
the trough A are secured a number of inclined arins D radially arranged in the manner
of the sweeps of a mill, and through the sides of the trough are fixed a number of
blades E projecting inwardly at equal intervals between the inclined arms D so
that the rotation of the latter with the shaft C will effect the intimate admixture
of the ingredients distributed near the feed end B, while the inclination of the
arms D with regard to the plane of rotation determines the longitudinal travel of
the materials undergoing operation.
The dough, which near the feed end B of the trough is composed of separate
ingredients, is carried round by the rotation of the arms D upon the shaft C, and
during each revolution is intersected and separated by contact with the fixed
blades E, projecting through the sides of the trough in which it is thus
energetically worked-up and kneaded, and arrives at the outlet or delivery end F
of the trough A perfectly soft, well aerated and ready to undergo treatment in the
usual manner.
From the foregoing description it will readily be understood that for a given
output this system of kneading permits of much less dimensious of troughs than
those heretofore used, and that by reason of the quantity of dough worked at one

page_text: operation it requires very little exertion of power, whilst it ensures at the same
time a practically perfect result. The size of the trough, the inclination of the
rotary arms, and the speed of rotation of the shaft are proportioned so that the
trough will be scarcely half-filled with dough, and that the rate of progression of"
the dough will allow of its remaining in the trough for a few minutes.
Though the above specified conditions give the most favorable yield, they may
nevertheless be varied according to the quality of the bread it is desired to
make, and the apparatus may be worked at any speed required by particular
circumstances.
The selection of the method or apparatus to be preferably employed for feeding
the ingredients into the above-described trough will be dependent upon the kind of
work to be performed.
The feeding of the flour may be effected as shewn on Figure 2, within a hopper-
furnished with a distributer consisting of two or more rolls geared together and
arranged to revolve at somewhat slower speed than the trough shaft C.
In order
to regulate the distribution of the flour a suitable adjustment for the space between
the rolls is provided, and the rolls may be made either smooth or fluted so as to
vary the consistency of the dough.
Any other method of flour distribution by helix, bucket-chain or otherwise may
he thus employed, the only necessary condition being to effect a regular distribution
adjustable at the will of the operator.
For feeding the fermenting substance, when it consists of a ferment incorporated
in the flour, or of a prepared leaven, I prefer to employ a hopper and distributer
provided with adjustable rolls;--but when the fermenting substances are in a liquid
form or a diluted leaven, they may either be added to the kneading water, or
introduced in the same manner as the above.
For feeding the kneading water, an accurately registered cock may be employed,
a small pump with adjustable delivery whose speed is controlled by that of the
trough shaft C, or a distributer with gauged reservoir.
The salt may be supplied at one charge to the kneading water, or may be
separately dissolved in water and afterwards added to the dough at the entering
end of the trough.
In order to allow of cleaning the trough after a working is finished, the blades E
projecting through its sides, are made removable by having their outer ends
secured in lateral bars or cross-pieces K, shewn on Figure 3, arranged to travel to
and from the trough upon screws G turning in suitable bearings provided at each
end on the outer sides of the trough. If desired the screws G, at opposite ends of
the trough may be connected in pairs by means of a pitch-chain H passing around
suitable pulleys or sprocket wheels secured upon or near the outer ends of the
screws G so the latter may be turned in pairs simultaneously by one movement.
By this arrangement the blades E may be withdrawn through the sides of the
trough by turning the screws G whereby the cross-pieces K are caused to recede
or advance.
The shaft C carrying the inclined arms D may also for the same purpose be
removably arranged. As shewn on Figures 1, 2 and 3 the shaft C revolves within
supports forming bearings in both ends of the trough A. One end of this shaft
is made polygonal to fit within a socket of corresponding section formed upon the
inner end of the main-driving shaft which is arranged to revolve within a bearing
formed at the feed end B of the trough. The other end of the shaft C is arranged
to revolve within a V-shaped bearing M, Fig. 2, provided at the delivery end F of
the trough, and is secured in position by means of a pivoted lever L, see Figs. 1 and 3.
By unfastening the lever L and withdrawing the shaft from its socket in the driving-
shaft, the end N turning in the V-shaped bearing may be raised and the shaft C
entirely removed.
Motion is imparted to the main-driving shaft by means of a pulley, or from any
available source of power, and a second pulley secured upon it serves to impart
motion to the rolls arranged within the feed hopper above.

page_text: Although the abovedescribed construction of kneading trough realises the
most favorable conditions, my invention may be applied also to existing mechanical
kneading troughs which in most cases can be readily altered to adapt them to
continuous kneading. These troughs may practically be divided into two classes,―
troughs with horizontal axes and those with vertical axes,-which include troughs
with revolving pans.
In adapting the first named, it will as a rule be necessary merely to slightly
incline the trough downwards towards the delivery end, as shewn on Figure 4, and
to introduce the ingredients at the continuous feed end. The kneaded dough
following the inclination of the apparatus will be collected and continuously
delivered at the lower end.
In the case of revolving troughs with vertical axes, see Figures 6 and 7, a fixed
hopper of conical shape, is placed above the centre of the trough or pan, and
serves as a receiver for the flour. Immediately under the conical hopper is
provided a rotary disc or crown O, furnished with inwardly projecting blades P,
fitted in openings in the crown, through which a certain quantity of flour is swept
into the trough or pan below by the rotation of the crown O and blades P. The
diluted leaven and the kneading water are both introduced at the centre, whilst
openings R formed in and around the bottom of the revolving pan and furnished
with blades projecting upwardly, allow a limited quantity of kneaded dough to fall
into a circular channel S placed immediately below the openings R. Upon the
underside of the pan are secured a number of suitably formed sweepers or knives T,
arranged to sweep the dough around the circular channel S as the pan revolves,
until the material is passed through a suitable delivery outlet U, formed in or upon
the circular channel S.
I do not confine myself to any specific materials to be used in making my improved
troughs, nor to any limit as to the dimensions thereof.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed I declare that what
claim is :-
1. In mechanical kneading troughs, the substitution of continuous for inter-
mittent mechanical kueading during the general operation, and the continuous
feed of ingredients previously incorporated allowing of the simultaneous mixture
and aeration of the component parts of the dough for the purpose of auto-
matically and continuously delivering the kneaded dough, substantially as
described.
2. Apparatus for continuous kneading constructed, combined and arranged
substantially as described and illustrated upon Figures 1, 2, and 3 of the
accompanying drawings.
3. The application to existing apparatus of continuous kneading, as described and
illustrated upon Figures 4, 5, 6, 7 and 8 of the accompanying drawings.
Dated this Eighth day of August 1895.
For the Applicant,
GEDGE & FEENY,
Agents.