Abstract: A method is described for reprocessing substantially used generally bilaterally plastic-coated beverage cartons or cardboard. The beverage cardboard is first comminuted with cutting tools in such a manner that isolated sheet pieces of about 5 cm diameter are obtained which in a subsequent decontaminating wash can be flushed as far as possible from all sides. The rinsing agent is withdrawn from the process and supplied directly to a biological clarifying. The precomminuted and washed cardboard is then divided in a second comminuting step into small sheet pieces of about 8 mm diameter and either simultaneously or thereafter subjected to disintegrating forces, the plastic layer particles being detached from the fibrous material substrate. The suspension thus disintegrated is separated into a fibrous fraction and a thermoplast foil fraction. After further cleaning and sorting steps the thermoplast is dried and regranulated for recycling.

Abstract: An apparatus is described for reprocessing, i.e. disintegrating, used packing materials, for example unsorted domestic waste paper. The apparatus consists essentially of a first comminuting aggregate (14), a following trough-like housing (2) with agitating mechanism (4, 6) rotating therein and a further comminuting aggregate (18) arranged in the material exit well (16). The apparatus is further provided at its lower end with a heavy trash collecting chamber (26). The comminuting aggregates (14 and 18) are replaceable and depending upon the working requirements selection is possible between purely cutting, more chopping or also disintegrating tools. The first comminuting aggregate (14) serves to comminute the largely sheet-like raw material to a conveyable piece size while the second comminuting aggregate (18) serves essentially for fine comminution and disintegration of the material.

Abstract: A fermenting dough is made from waste bread, such as pieces cut off crispbread, which is subjected to an extended fermentation process. The fermenting dough is particularly suitable for improving the baking properties of pentosans in wholemeal and refined flour, and bread baked with it has excellent improvements in flavor. Thus the product provided is obtained from cheap raw materials and can totally or partially replace traditional, natural or crystalline dough acidifying agents.Apparatus for carrying out the method comprises a container containing rotatable cutting vanes which interact with stationary vanes.

Abstract: In the production of a natural leavened dough for the preparation of bread and pastries, a culture of isolated leavening dough bacteria is added to a cereal mash, the bacteria being of the kind which form lactic and acetic acid, and the leavening dough bacteria are allowed to form acid in said cereal mash until bacteriological metabolic activity is inhibited by the lactic and acetic acid produced. Preferably the formation of lactic and acetic acid is allowed to continue until, because of the formation of the acid, the bacteriological metabolic production is so inhibited that self preservation is allowed.

Abstract: A method of and apparatus for drying odoriferous organic substances wherein the substances are introduced into a ring-shaped piping system via a turbulence mechanism in which the substances are comminuted and thereafter circulated through the piping system and dried by a heated air flow produced by a heater and a blower. Air flow containing the dried substances is discharged from the piping system and passed over a separation system where the dried substances are separated from the humid odoriferous air flow. The air flow withdrawn from the piping system is introduced into a sprinkling bed where a chemical reaction takes place to deodorize the air flow.