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Патент USA US3039880

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June 19, 1962
w. 1.. GANSKE
3,039,878
PRE-MIX MANUFACTURING PROCESS
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Filed Jan. 26, 1959 6
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United States Patent O??ce
3,039,878
Patented June 19, 1962
1
2
3,039,878
for-mly blended pill free pre-mix which is then de?uidized
to produce a dry powdered ?ree ?owing product.
PRE-MIX MANUFACTURING PROCESS
Warren L. Ganske, Minneapolis, Minn., assignor to The
Pillsbury Company, Minneapolis, Minn., a corporation
of Delaware
Filed Jan. 26, 1959, Ser. No. 788,921
3 Claims. (CI. 99—94)
The process of the instant invention is diagrammatically
represented in the drawings wherein:
FIGURE 1 illustrates the use of a high speed mixer
(manufactured and sold under the trademark Turbolizer
by the Strong-Scott Manufacturing Company, Minne
apolis, Minnesota) to accomplish ?uidization.
This is a continuation in part of co-pending application
FIGURE 2 illustrates the use of an impact mill (manu
Serial Number 591,472, ?led June 14, 1956. The inven 10 factured and sold under the trademark Entoleter by
tion relates to the manufacture of improved culinary pre
Safety Industries Inc., Boston, Massachusetts) to accom
mixes and more particularly to a method which permits
plish ?uidization.
the use of ?uid shortening in their preparation.
In FIGURE 1 the dry ingredients of the pre-mix are
Virtually every baking pre-mix contains ?our and
continuously
fed through conduit 1 into mixing screw 2.
shortening. Probably the most well known of these is the 15
The dry ingredients then pass through conduit 3 into
layer cake pre-mix although there are many others in
gravimetric feeder 40 which continuously proportions them
cluding bread mixes, pie-crust mixes, biscuit mixes and roll
into ?uidizer 8. Concurrent with the introduction of the
mixes. It is essential that these pre-mixes be in dry pow
dry ingredients into the ?uidizer, ?uid shortening, con
dered, free ?owing condition when put to use by the con
sumer and experience has shown that the use of liquid oils 20 tained in tank 5, is continuously metered through pump
6 into nozzle 7 which injects the shortening into the
as the shortening component precludes the production of a
?uidizer. The ?nely divided shortening then contacts the
free ?owing product. Thus, it has long been considered
?uidized dry ingredients and becomes thoroughly inter
essential to process the shortening component into a rela
mixed therewith to produce a pre-rnix in ?uidized con
tively solid or plastic condition prior to incorporating it
dition.
The pre-mix then passes from the ?uidizer into
into the pre-mix.
25 cyclone ‘9 where it is de?uidized and discharged into bin
In general the present process for manufacturing these
10.
pre-mixes involves blending together all of the dry in
In FIGURE 2 the dry ingredients of the pre-mix are
gredients in their required proportions and then “cutting
continuously fed through conduit 1 into mixing screw 2.
in” the requisite amount of a plastic or relatively solid
They are then channeled through conduit 3 into gravi
shortening. The entire mass is then blended together as 30
metn'c
feeder 4 which continuously proportions them into
Well as possible with some suitable mixing equipment such
?uidizer 111, which has been modi?ed by the addition of
as a ribbon mixer.
two radially positioned fan blades 12 to the rotor member
This process accomplishes reasonably satisfactory
to improve ?uidization. Fluid shortening from tank 5 is
blending but it leaves the mix laden with isolated aggre
simultaneously metered through pump 6 into nozzle 7
gates of ?our and fat which are identi?ed by those skilled 35 which introduces it into ?uidizer 11 where the ?nely di
in the art as “pills.” Accordingly it is necessary to process
vided shortening becomes integrated with the ?uidized
the materials a second time to eliminate these “pills.”
dry ingredients to produce a complete, ?uidized pre-rnix.
Thus, the known processes which are presently used by
The
pre-mix then passes into the lower, cone-shaped por
pre-mix manufacturers contain many disadvantages.
tion of the entoleter where it is de?uidized and discharged
These processes are limited to batch operations and are 40 into bin 10.
therefore ine?icient and expensive. Moreover they re
The instant invention is further illustrated by the fol
quire the use of excessive quantities of ingredients and
cannot be relied upon to produce a uniform product.
The instant invention overcomes all of these disad
vantages and provides additional improvements to the 45
pie-mix manufacturing art.
I have discovered a process according to which I can
manufacture any of the ?our-shortening baking pro-mixes
lowing examples:
Example I
Utilizing the processing system illustrated in FIGURE
1 of the drawing, I prepared a white cake pro-mix com
prising 44.85% sugar, 40.00% ?our, 10.5% shortening,
2.5% leavening and 2.15% minor ?avoring ingredients.
The sugar was continuously metered into the mixing screw
Moreover the process of my in
vention permits the use of ?uid shortening thereby elimi 50 at the rate of 33.70 pounds per minute, ?our was metered
in at the rate of 33.00 pounds per minute and the leavening
nating the necessity and expense of plasticizing the short
and minor ?avoring ingredients were metered in at the
ening component. I have also found that my process pro—
rate of 3.45 pounds per minute. The composite dry
vides a substantially improvedproduct to the consumer
and at the same time permits the manufacturer to achieve 55 ingredients were then continuously fed into the ?uidizer
at the rate of 70.15 pounds per minute. Simultaneously
substantial e?iciency and cost reduction.
with the introduction of the dry ingredients into the
In general my process comprises a system wherein the
?uidizer, ?uid shortening was pumped in at the rate of
dry pulverulent components of the pre-mix such as ?our,
7.85 pounds per minute. The ?uidization of the pre
sugar and leavening are continuously blended together
in the required proportions and then ?uidized and com 60 mix ingredients was accomplished by operating the
?uidizer at a speed of 2600 r.p.m. The pre-mix thus pro
bined, by impaction, with a ?nely divided ?uid shortening,
duced was then immediately discharged into a storage bin.
which may be either a liquid oil or a melted fat, at a rate
Samples of the pre-mix were baked into cakes. In
suiiicient to produce an intimate mixture of shortening
on a continuous ‘basis.
particles and dry ingredients in the proportion required by
the particular pre-mix being produced.
preparing these cakes 18 ounces of pre-mix were com~
bined with 11/3 cups of Water and blended to form a
batter. This batter was then placed in two 9 inch cake
tins and baked at 375° F. for 25 minutes.
The cakes thus prepared were rated superior to con
As the stream of ?uidized dry ingredients is brought
together with the shortening particles they become an
integrated constituent of the stream of ?uidized particles.
ventioually prepared cakes in all respects.
At this point the ?uidized mixture comprises a thorough
blend of all the pre-mix ingredients and immediately 70
Example 11
thereafter the ?uid shortening particles are imbibed by
Again utilizing the processing system illustrated in
or adsorbed onto the dry particles thus producing a uni
FIGURE 1 a hot roll
pre-mix comprising 86.0% ?our,
3,039,878
4.0% sugar, 7.0% shortening, 2.0% leavening and 1.0%
4
I claim:
1. The method of making a culinary pre~mix compris
salt was prepared. The ?our component was continuously
ing ?our and shortening, said method comprising;
fed into the mixing screw at the rate of 64.5 pounds per
?uidizing said ?our;
minute, the sugar was fed in at the rate of 3.0 pounds per
introducing said shortening into said ?our in ?nely
minute and the leavening and salt was fed in at the rate 5
divided ?uid ‘state and in predetermined proportion
of 2.25 pounds per minute. The composite mixture of
thereto while said flour is ?uidized;
dry ingredients was then fed into the ?uidizer at the rate
admixing said ?our and said shortening, by impaction,
of 69.75 pounds per minute and the shortening was fed in
while said ?our is ?uidized, to thereby produce a
at the rate of 5.25 pounds per minute. Fluidization was
pill-free pre-mix in ?uidized condition;
10
accomplished by operating the apparatus at 2600' rpm.
and then de?uidizing said pro-mix.
As the premix was produced it was continuously dis
2. The method of making a culinary pro-mix compris
charged into a storage bin. Representative samples of this
pre-mix were baked and evaluated.
In preparing hot rolls from this pre-mix 7 grams of dry,
ing ?our, sugar and shortening, said method comprising;
admixing the pulverulent components of said pre-mix
judged to be superior in all respects to rolls produced
?uidizing said admixture of pulverulent components;
introducing said shortening into sm'd admixture of
pulverulent components in ?nely divided ?uid state
and in predetermined proportion thereto while said
admixture of pulverulent components is ?uidized;
admixing said admixture of pulverulent components and
said shortening, by impaction, while said admixture
of pulverulent components is ?uidized, to thereby
produce a pill-free pre-mix in ?uidized condition;
and then de?uidizing said pre-mix.
3. The method of making a culinary pro-mix comprising
flour, sugar and shortening, said method comprising;
admixing the pulverulent components of said pre-mix
inactive yeast was blended with 1. cup of warm Water and 15
14 ounces of pre-mix was then combined with the yeast
and water and mixed to form a dough. After proo?ng for
45 minutes the dough was cut into a plurality of pieces,
placed in a muffin pan and baked at a temperature of
400° F. for 15 minutes. The. baked rolls produced were 20
from conventionally prepared pre-mixes.
Example 111
Five-hundred pounds of' yellow cake pre-mix was pre
pared utilizing the processing system illustrated in FIG
URE 2. This pre-mix comprised 44% sugar, 40% ?our,
10% shortening, 2.5% leavening and 3.5% coloring and
?avoring. The processing conditions outlined in Ex
ample No. I were repeated here except that the ?uidizing, 30
apparatus was operated at 3600 rpm. Againthe mix‘
was continuously discharged into a storage bin and quan
tities were baked and evaluated.
The cakes produced from this pre-mix were also sub
stantially superior to products prepared from conven 35
tionally manufactured yellow cake pre-mixes.
Various other culinary pre-mixes have also been pro
duced with the process of the instant invention. Among
these are pie-crust mixes, cookie mixes, biscuit mixes and
a wide variety of cake mixes including chocolate, caramel 40
and spice.
The discovery that culinary pre-mixes could be pro
duced by combining the dry ingredients with the shorten
in predetermined proportions;
in predetermined proportions;
?uidizing said admixture of pulverulent components;
introducing said shortening into said admixture of
pulverulent components in ?nely divided ?uid state
and in predetermined proportion thereto while said
admixture of pulverulent components is ?uidized;
admixing said admixture of pulverulent components and
said shortening, by impaction, while said admixture
of said pulverulent components is ?uidized,‘ to there
by produce a pill-free pre~mix in ?uidized condition;
de?uidizing said pre-mix;
and discharging said de?uidized pro-mix into a
container.
References Cited in the ?le of this patent
UNITED STATES PATENTS
ing while the dry ingredients were in a ?uidized condition
Quehl _______________ __ Feb. 27, 1934
and the shortening was in a ?uid and ?nely divided condi 45 1,948,871
2,835,588
Alexander et a1. ______ __ May 20, 1958
tion has lead to very substantial improvements in product
2,874,053
Mills ________________ __ Feb. 17, 1959
qualities. Furthermore, since the process may be carried
out on a continuous basis, may be automatically controlled
01 HER REFERENCES
and may ‘be accomplished with a Variety of apparatus it
“American
Miller
and Processor,” vol. 71, No. 1 (Janu
50
provides the manufacturer with a large reduction in pro
ary 1948), page 81.
duction cost.
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