Year: 1892

page_text: large amount of dusting flour. This surplus of flour is disadvantageous, as it is
not thoroughly mixed into the dough, but remains upon the surface of the sheet,
causing the product to be imperfect, and the surplus flour falls off and becomes one
of the waste products of the bakery. In my invention the corrugated rolls
perform a double function; they present a positive gripping surface to the dough
mass, and the corrugations also form small receptacles or pockets for an economical
supply and uniform distribution of dusting flour, positively carrying this flour to
the point of contact between the sheet of dough and the rolls, thus reducing the
amount of flour required to a minimum.
By careful investigation of the operation of the old form of dough brake, I have
found that ten feet of moving surface of the smooth sheeting rolls, do not produce a
corresponding number of feet of dough sheet, showing a positive slipping of the
rolls upon the dough; as before mentioned, this slipping is the great cause of the
adhesion of the dough to the smooth rolls. With my improved rolls, this does not
occur, as the lumps of dough are reduced to sheet form by compression alone, and
not by a sliding or slipping, which has a tendency to pull the dough into a sheet
and not rolling it out, thus producing a sheet of inferior quality.
By the old process, the lump dough must be reduced by first passing through a
series of rolls, first reducing to a sheet about one inch thick; then this sheet is
passed through other rolls, reducing the sheet to about one-half an inch in thick-
ness; and then again through a third set of rolls, to reduce the sheet to the
requisite thickness to be cut into crackers or cakes. With my device, the lump
dough can be reduced to the desired thickness of sheet, said sheet being finally
smoothed by a pair of smooth rolls which only act to remove the impression of the
corrugated rolls, and do not further reduce the thickness of the sheet, but in a very
slight degree, and in the first operation the two corrugated rolls firmly compress.
the dough; slipping is positively prevented, adhesion is rendered impossible; and
the positive grip upon the dough does not break the skin, and no atmospheric
suction takes place, thus causing adhesion, as is in the use of smooth rolls.
I have shown the surface of the rolls as provided with longitudinal corrugations,
running parallel to the axis, as such an arrangement is the most convenient both to
make and to use, but the corrugations might be made spirally around the periphery
of the rolls, or separate depressions or pockets might be employed, without departing
from the spirit of my invention.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to he performed, I declare that
what I claim is :-
1-A dough sheeting machine in which is comprised a main frame, a dough
hopper, a pair of sheeting rolls having their surfaces corrugated, or roughened,
mounted in the main frame beneath the dough hopper, and arranged to rotate
towards each other; and flour pockets, the bottom whereof are formed by the
sheeting rolls, substantially as shown and described.
2: In a dough sheeting machine of the character herein specified, two sheeting
rolls having their surfaces corrugated as set forth and adapted and arranged to
form dough into a continuous sheet, substantially as shown and described.
3: In a dough sheeting machine of the character herein specified a dough
hopper, a pair of sheeting rolls having their surfaces corrugated as set forth, said
rolls being mounted beneath the hopper and arranged to deliver dough in a
continuous sheet upon a carrier belt, the whole combined, substantially as shown
and described.
Dad
317 2
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents to Applicant