AN APPARATUS, SYSTEM AND METHOD FOR AN ADAPTIVE KNEADING TECHNOLOGY FOR A FOOD PREPARATION APPLIANCE

AN APPARATUS, SYSTEM AND METHOD FOR AN ADAPTIVE KNEADING TECHNOLOGY FOR A FOOD PREPARATION APPLIANCE

The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container (204), a blade assembly (112) and a kneading base (306). The kneading container has an open bottom face and the kneading base has a textured surface. An adaptive knea...

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Hauptverfasser: SYED, RIZWAN, NAGARKAR, SHRUGAL DEEPAK, ISRANI, RISHI, SIM, KOKOON, FAUZAN, AKHMAD, ISRANI, PRANOTI NAGARKAR
Format: Patent
Sprache:eng ; fre
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HANDLING BAKED ARTICLES MADE FROM DOUGH
HUMAN NECESSITIES
MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator SYED, RIZWAN
NAGARKAR, SHRUGAL DEEPAK
ISRANI, RISHI
SIM, KOKOON
FAUZAN, AKHMAD
ISRANI, PRANOTI NAGARKAR
description The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container (204), a blade assembly (112) and a kneading base (306). The kneading container has an open bottom face and the kneading base has a textured surface. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. Since there is variation in the gluten content and the amount of water used makes the dough ball have a viscoelastic nature this technology due to its self-learning mechanism optimizes the kneading of single dough balls using adaptive kneading technology. La présente invention concerne un mécanisme de mélange pour un appareil de préparation alimentaire. Le mécanisme de mélange possède un récipient de mélange, un ensemble lame et une base de mélange. Le récipient de mélange possède une face inférieure ouverte et la base de mélange présente une surface texturée. Une technologie de mélange adaptatif qui réside dans un processeur est utilisée pour former une boule de pâte viscoélastique optimale. Etant donné qu'il y a une variation de la teneur en gluten et que la quantité d'eau utilisée donne à la boule de pâte une nature viscoélastique, cette technologie, en raison de son mécanisme d'auto-apprentissage, optimise le mélange de boules de pâte individuelles à l'aide de la technologie de mélange adaptatif.
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subjects BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HANDLING BAKED ARTICLES MADE FROM DOUGH
HUMAN NECESSITIES
MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title AN APPARATUS, SYSTEM AND METHOD FOR AN ADAPTIVE KNEADING TECHNOLOGY FOR A FOOD PREPARATION APPLIANCE
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