Patent Document ID: 9456615
Application ID: 14604112
Patent Flag: 1

Claim One:
1. An apparatus for kneading a dough ball, comprising: a kneading container, which is cylindrical in shape, to enclose a blade assembly connected to an opening on the top of the kneading container and to receive a quantity of flour and water to make a single dough ball from an opening on the top for a flour and water to enter the kneading container and having an open bottom to receive a kneading base, a handle attached to the side of the kneading container to lodge and dislodge the kneading container from the apparatus; the kneading base located at the open bottom of the kneading container to close the kneading container enclosing the blade assembly and to hold a unmixed flour and water dispensed from a flour dispenser and a water dispenser to form the single dough ball of a viscoelastic consistency, the kneading base having a textured surface on the side where it receives the flour and water, wherein the textured surface is at least one of a protrusion surface, groove, ridge, projection and a combination thereof to stop the single dough ball from slipping and a cohesive single dough ball can be made; a blade assembly consists of a strain gauge, a blade having a three dimensional shape, a gear box, a cylindrical shaft having a groove for locking the kneading container and a set of groves to lock the blade, a motor, a spring attached to the blade and the cylindrical shaft and a processor to determine a strain value created by the strain gauge for the specific flour and water forming the single dough ball, calculate the optimal viscoelastic consistency for the single dough ball, record historical data for the specific flour and water combination, self-correct the single dough ball formation by controlling the flour dispensing and water dispensing to reach the optimal viscoelasticity for a given flour type and control the kneading base and the blade assembly movement to make the single dough ball; wherein the blade rotates after the flour and water is received in the kneading container enclosed by the kneading base to be mixed and to form the single dough ball of the optimal viscoelastic consistency; a mixed flour and water exerts upwards pressure in the form of the single dough ball to determine the strain value from the strain gauge which is recorded in the processor to measure the consistency of the single dough ball as the optimal viscoelastic consistency for a given flour and water while the single dough ball is being developed; and the processor automatically corrects the mixture of the mixed flour and water if the optimal viscoelastic consistency is not reached during kneading by instructing either flour dispenser or the water dispenser or flour and water dispensers to dispense a unit quantity automatically as per correction requirement into the kneading container to make the single dough ball having the optimal viscoelastic consistency.