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METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES
METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES
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机译：生产糕点，甜饼干，威化饼，威化饼产品，奶油和法式糕点，蛋糕，轧制饼干和朗姆酒蛋糕的方法
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FIELD: confectionery industry. SUBSTANCE: method involves using reliable filtering surface of air aspiration system for feeding and/or delivery, and/or unloading, and/or pneumatic conveyance of basic material; preparing basic material by delivering, and/or unloading, and/or feeding flour by pneumatic conveyor to main and/or reserve accumulating vessels provided with closures; simultaneously directing aspiration air through filtering surface of at least one vessel connected with aspiration unit and/or one with another for combined and/or selective switching through at least one auxiliary airduct to define filtering surface of at least one vessel having area exceeding that of related air-permeable portion of vessel surface by value ranging between 1.002 and 230 diameters of air-permeable portion. Filtering surface is made in the form of three-dimensional enclosure of constant and/or variable curvature or combined configuration. Maximum distance between top of enclosure and surface coincided with at least one nonlinear length of air-permeable portion is 0.02-78 diameters of this portion. Method further involves preparing dough; forming and baking doughs; cooling, finishing and packaging ready products. EFFECT: increased efficiency, improved quality of ready products and reduced loss of basic product. 63 cl, 14 dwg
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