Abstract: A method of preparing dough for bread or fancy cakes can be carried out more quickly, precisely and reliably, dispensing with subjective judgements of the dough during and/or after the mixing, in such a manner that the state of the dough is monitored with a measuring probe and that values for the further addition of measured amounts of a main constituent such as flour or in particular water are determined from measured values which are obtained at quite specific characteristic measuring moments, in order to obtain an optimum dough which has the required properties in a reproducible manner, regardless of the varying capacity of the flour to absorb water.

Abstract: A sensory apparatus for substances containing granular particles which are to be moved or mixed in a casing includes a sensor which is supported on a wall of the casing and protrudes from the wall into the area of the moving substances. The sensor has a deflectable plate by which the sensor is connected to the surface of the wall and has on its outer side at least one measurement receiver providing signals indicating the mixing conditions.