Abstract: A computer-implemented method for designing a workflow for use in workflow management software having access to a workflow database that includes one or more data objects, actions for operation on data objects, and a plurality of stakeholder objects each associated with (a) one or more of the data objects and (b) one or more of the actions, the method comprising: receiving at a user interface of a computer system a natural language input and an indication of a stakeholder represented in the workflow database by a stakeholder object; parsing the natural language input at a processor so as to identify a verb and a noun in the natural language input; verifying whether a data object corresponding to the noun exists in the workflow database; and if such an entity type does not exist in the workflow database: using a predefined data object, creating in the workflow database a new data object for the identified noun; using a predefined process definition, storing in the workflow database an action for the identified

Abstract: A computer system for enforcing a workflow, the computer system comprising: a computer store comprising: a set of actions; a plurality of data objects each comprising a specification identifying one or more of the set of actions for operation on the data object; and a plurality of stakeholder objects each being associated with (a) one or more of the data objects and (b) one or more of the set of actions; a user terminal coupled to the computer store and configured to provide a user with access to one or more data objects associated with a stakeholder object corresponding to that user; and a computer processor configured perform at least part of a workflow comprising a sequence of first and second actions by: operating a first action of the set on a first data object of the plurality; in response to a first user accessing the first data object at the user terminal, causing the user terminal to present to the first user one or more second actions identified by the first data object and associated with a first s

Abstract: A method for mixing at least two liquid components of a two- or multi-component wet coating system, wherein a feed component under a first hydraulic pressure set at constant is fed discontinuously through a variable passage cross-section to a parent component under a second hydraulic pressure set at constant. An actual feed quantity of the feed component is detected and the feed quantity of the feed component is regulated with respect to a target feed quantity for the feed component in such a way that a timing cycle of the discontinuous feed and the passage cross-section for the feed component are influenced.

Abstract: A method for mixing at least two liquid components of a two- or multi-component wet coating system, wherein a feed component under a first hydraulic pressure set at constant is fed discontinuously through a variable passage cross-section to a parent component under a second hydraulic pressure set at constant. An actual feed quantity of the feed component is detected and the feed quantity of the feed component is regulated with respect to a target feed quantity for the feed component in such a way that a timing cycle of the discontinuous feed and the passage cross-section for the feed component are influenced.

Abstract: The protein framework is developed in a continuously working 2-shaft kneading device for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press without the application of pressure if possible. The apparatus accordingly includes three characteristic process stages: a first whirling mixer for the intimate mixing of the dry components with water, a 2-shaft kneading device, and a single-shaft press.

Abstract: An apparatus for cleaning pasta presses, particularly for the "in situ" cleaning of the screws of screw-type machines, kneader mixers and the like in the pasta industry.This is effected without dismantling the machine by conveying cleaning liquids through the screw-type machines which are closed in liquid-tight manner. The cleaning liquids are preferably recycled and filtered.

Abstract: A process and an apparatus for cleaning pasta presses, particularly for the "in situ" cleaning of the screws of screw-type machines, kneader mixers and the like in the pasta industry. This is effected without dismantling the machine by conveying cleaning liquids through the screw-type machines which are closed in liquid-tight manner. The cleaning liquids are preferably recycled and filtered.

Abstract: A process and a device for the automated ejection of screws from screw extruders, in particular, screw extruders for the production of dough and pasta products are described. The screw is ejected from the screw extruder in one stroke by hydraulic operation so as to provide good sliding capability.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 12%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: In a process and apparatus for pressing and drying long pasta, an alternative to hanging is provided wherein the dough strands are first introduced into a drying climate immediately after the goods are discharged from the die. The dough strands are guided directly into the drying means from the extrusion die as long "strings" in a continuous manner and are then cut to packaging length. It is possible for only the initial drying to be operated in this way, particularly to heat up the goods and, e.g., hang them on rods while hot, and then to carry out the final drying in a manner known per se, e.g. by portions. The goods can be dried intensively at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying, to a moisture content of 15% to less than 13%.

Abstract: The novel invention proposes a novel dough kneading process and a corresponding apparatus, wherein the dough is produced in a small lump structure in a rapidly revolving centrifugal kneader. A very high percentage of granulate sizes corresponding to the size of the desired final product can be produced directly with the new process in particular for further processing of the small lumps to form couscous. The individual small lumps have a complete protein structure when leaving the whirl kneader. For large throughput capacities, the whirl kneader is constructed as a double-rotor kneader. It is important that the minimum kneading time does not fall below at least 5 to 10 seconds and it would be more advantageous not to exceed a maximum kneading time of 2 to 3 minutes.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: The inventive method and apparatus suggests guiding the pasta directly into a drying climate after exiting from the die. Pasta strands of short goods are fed directly into the drying device from the extrusion die. The pasta strands can be cut either directly at the extrusion die or subsequently into packaging lengths after drying by means of an additional cutting device. It is possible to operate only the initial drying in this way, particularly to heat up the goods and then to carry out the final drying in a manner known per se, e.g. by portions. However, it is also possible to carry out the drying in its entirety, i.e. the pre-drying and final drying, according to the invention, particularly for short goods. The goods can be intensively dried at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying from 15% to less than 13% product moisture.

Abstract: Apparatus for production of long pasta products has a press, a movable bar hanging arrangement from which the products are suspended and a drier. The drier is constructed as a single level drier with a rapid heating zone and an intense drying zone. The rapid heating zone has several different climate zones of differing temperatures, and fresh and exhaust air ducts. The intense drying zone has a plurality of ventilated elements. The drier includes a climate controller for each climate zone. The rapid heating zone and intense drying zone are formed as a circulating system for fresh and exhaust air. Inside the drier, air flow is zonally controlled and directed, in each element, from top to bottom or bottom to top. A supplemental air system is provided for the plurality of ventilated elements. At least part of the circulating air is blown in as in a turbo system.

Abstract: The new invention proposes a new method and a device for the production of dough, particularly for pasta. The formation of dough from the dry raw materials to the finished pressed products is effected in a very short time in two stages. A raw dough is first produced in a 2-shaft mixing kneader; this dough has a substantially complete protein structure. The forming of the dough, including the mixing of the raw materials, takes place by means of an interplay of kneading and shearing, but without extrusion die pressure at the end of the first stage. In the case of classic pasta, the dough which is produced in pieces by the short 2-shaft mixing kneader is transferred to a long single-shaft press and pressed with high pressure to form the desired shapes.

Abstract: The new invention suggests that the protein framework be developed in a continuously working 2-shaft kneading device (11) for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press (31) without the application of pressure if possible. The new installation accordingly comprises three characteristic process stages in a corresponding manner: a first whirling mixer (8) for the intimate mixing of the dry components with water, a 2-shaft kneading device (11), and a single-shaft press (31).

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.

Abstract: A process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight is disclosed. The long product leaves the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone to approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80%. Then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% the product is dried to a moisture content of less than approximately 14% by weight.