Abstract: A patterning apparatus for advancing packaged baked goods such as loaves of bread, and positioning the packages for precise loading into delivery containers includes an endless conveyor having a horizontally disposed upper flight and a series of turner assemblies spaced along the conveyor. Each turner assembly, when on the upper flight, receives one or more packages, which rest by gravity effect on the turner assembly. The turner assemblies are adapted to rotate the received package in a horizontal plane while also achieving longitudinal conveyance in the direction of motion of the upper flight, and lateral movement transversely to the longitudinal direction.

Abstract: A dough batch mixing process and apparatus where the ingredients are mixed first at a high rate of speed and then transferred for developing in a separate chamber. The blending of ingredients is performed by a helical shaped agitator without a central shaft which rotates to force the mix toward one end of the chamber. A common hatchway between the chambers is opened and the agitator spirals to force the mix through the opening into the second chamber for further development of the mix. After completion of the developing cycle, the fully prepared dough is exhausted from the chamber by two rotating roller bars which substantially pulls the entire mass from the chamber leaving limited waste behind. Each segment of the cycle is performed continuously so that a new fully developed dough batch is readied every one-half cycle time.

Abstract: A proofer tray assembly with a circular cup having a stepped configuration providing a series of substantially horizontal annular surfaces forming ledges for retaining a dough release agent such as sifted flour or sprayed oil.

Abstract: A Dough Divider having a ram driven by hydraulic means exerting a constant feeding force on dough in the charging chamber, and having an operating cycle which includes purging of the charging chamber.

Abstract: Apparatus for cooling dough in a mixer comprising a multi-section direct expansion jacket provided on the main sheet and both end walls of the mixing bowl, the jacket providing a flow path for liquid coolant progressively increasing in cross-sectional area from the inlet to the outlet, and having flow control and heat transfer maximizing means so that the velocity of coolant flow through and a minimum pressure drop across the flow path remain substantially constant and the liquid coolant is always maintained in contact with the heat transfer surfaces.

Abstract: A method of preparing dough having an improved mixing cycle after the introduction of dough ingredients into a mechanical mixer where the mixing function takes place in a three sequential step operation, with the objective of improving heat removal and/or shortening mix time. A first predefined time interval is employed at a first select speed then a second mixing speed is employed in excess of the first speed for an interval of time in excess of the first interval and finally, the mixer operates at a speed less than the second speed, but not less than the first speed. The speed of rotation for the second time interval is always the greatest of the three speeds employed.