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Renovating the wheel
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On one side the machine has a collection of containers
(water, flour, butter, yeast) that you top up whenever
needed. These ingredients are mixed, kneaded, and then
baked. On the other side of the machine, there is a
neverending baguette that gets pushed out. Whenever you
need some bread,
you just cut off the exposed part that has
already come out of the machin.
So at night, if you need 30cm of bread for the next morning,
you set the machine to 30cm@9am and it will use the
ingredients to 'push out' 30cm of a fresh baguette by 9am.
Basically an improvement on the standard bread machine.
Partly-baked already (though not the baking part). [angel, May 20 2001, last modified Oct 04 2004]
Extrusion cooking technology
Widely used in snack-food [angel, May 20 2001, last modified Oct 04 2004]
||I'm having trouble visualizing breadmaking as a streaming process. Wouldn't the kneading and rising steps be awfully difficult to implement except in batch mode? Now I can see continuous production of hard rolls (kneaded and baked as batches) but a continuous baguette...?
||The food industry already uses systems whereby the raw ingredients are mixed in a hopper then heated and extruded into the final product (see my second link), and I can't see a problem in adapting this for bread dough. I would think that, by manipulation of the speed and temperature of the extruder, it may be possible to produce the required quantity on request.
Just a half-baguette for me tomorrow, please.
||You`d need a never-ending tomato. One that was just the top bit, with the hard part which was once attached to the plant. Baguettes/sandwiches from Budgens, 7-11 etc *only* use this part, and *never* the rest of the tomato. Presumably those bits are sold to Pizza Express or somewhere - the sandwiches contain the fruit/veg equivalent of petfood meat!