Idar-Oberstein, Germany
Idar-Oberstein, Germany

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The invention relates to a device 100 for creating blanks from pieces of dough 4, in particular triangular pieces of dough, from at least one web of dough 2, comprising a plurality of cutting tools 1 which cut an edge 3 of the pieces of dough 4 as a result of a movement oriented against the at least one web of dough 2 and comprising a conveyor belt device 5 on which the at least one web of dough 2 is conveyed. The cutting tools 1 are arranged on a drum 7, which is driven in a rotating manner, via tool holders 6, said drum being superimposed with a vertical movement 8 such that one or more cutting tools 1 which can be found circulating about the drum 7 are moved parallel to the conveyor belt device 5 as a result of the superimposed sequence of movements of the drum rotation 9 and the vertical movement of the drum 7.


Szuppa T.,Friedrich - Schiller University of Jena | Stolle A.,Friedrich - Schiller University of Jena | Ondruschka B.,Friedrich - Schiller University of Jena | Hopfe W.,Fritsch GmbH
ChemSusChem | Year: 2010

A new method for the oxidative cleavage of β-pinene (1) yielding nopinone (2) with potassium permanganate as oxidant under solvent-free conditions was established. The reaction was performed in a conventional ball mill with use of a grinding auxiliary. The auxiliary has the ability to sorb liquid reactants such as 1 on its surface to make liquid(s) accessible for mechanical impact. Different reaction parameters and technical variables were assessed concerning their influence on yield and selectivity of 2. Different chemical parameters such as oxidants, grinding auxiliaries, and quantities were investigated. Also tuning parameters including milling time, rotation frequency, and number of milling balls were explored.A solvent-free method for the synthesis of nopinone from the renewable monoterpene β-pinene in a ball mill is evaluated. The envisioned synthesis pathway uses non-hazardous reagents and is performed under ambient, non-inert reaction conditions. The influence of both technical and chemical reaction parameters on conversion, selectivity, and yield is assessed. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Szuppa T.,Friedrich - Schiller University of Jena | Stolle A.,Friedrich - Schiller University of Jena | Ondruschka B.,Friedrich - Schiller University of Jena | Hopfe W.,Fritsch GmbH
Green Chemistry | Year: 2010

The present article reports on the solvent-free dehydrogenation of γ-terpinene (1) in a planetary ball mill affording p-cymene (2) as the predominant reaction product. The influence of various reaction parameters and technical variables on the transformation of 1 has been assessed. Thus, it is shown that KMnO4 can be substituted by other, less-toxic and environmentally-benign oxidation agents (Oxone®, NaIO4, I 2). In most cases the reaction yielded 2 with high selectivities, whereby conversion can be fine-tuned by variation of the oxidant-to-substrate ratio, the rotation frequency νrot, the number of milling balls nball or the type of grinding auxiliary employed. Contrary to particle refinement processes, the size of the milling balls d (constant mass) has no influence on the conversion and chemical yield. © The Royal Society of Chemistry 2010.


Using various reinforcements to tailor plastics properties to specific needs is a widespread approach in the plastics industry. Due to ecological considerations, natural reinforcements like wood particles or natural fibres have been investigated due to their reinforcing potential, but are usually not discussed in terms of processability. Therefore, the aim of this work is to compare a selected processing pathway for lignocellulosic reinforcements in terms of processability and composite properties. Composites were produced via compounding on a co-rotating twin screw extruder and injection moulding. Materials properties like tensile strength and modulus were assessed, as well as the processing specific properties were recorded. We found, that wood particles show a very good ratio between processability and properties, while sisal fibres outperform the other reinforcements in terms of mechanical properties due to their fibrous shape, but also using reinforcements like milled rice husks in composites can be feasible, especially when wood is not a locally available resource. © 2014 Elsevier Ltd. All rights reserved.


Patent
Fritsch GmbH | Date: 2011-09-23

A dough processing system for processing a U-shaped strand of dough comprising a processing head, which has two gripping means for looping the dough strand, and a shaping table, which is provided with positioning means for positioning the dough strand, wherein the shaping table is embodied as a processing table, in which various positioning means of the processing table have multiple different processing functions.


Patent
Fritsch GmbH | Date: 2013-04-09

A dough cutting device for producing a dough piece for baking toast or the like. The dough roll is moved on a lower conveyor belt having a roll centerline oriented transverse to a conveying direction. At least one cutting knife rotating about a front rotational axis is arranged at a distance corresponding to a variably adjustable front separating gap above the lower conveyor belt, and sectionally cuts the dough roll, wherein a front connecting web of the dough roll remains.


A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.


Process for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and/or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size.


Patent
Fritsch GmbH | Date: 2015-06-22

A method and device for forming dough in a U or annular shape includes a gripper carrier, at least one retaining jaw attached to the gripper carrier and first and second pivot carriers. The pivot carriers are each supported about a respective pivot axis in the gripper carrier and perform an opposite pivot motion. The second pivot carrier is supported by a shaft that extends into and engages the gripper carrier, such that a pivotal motion of the second pivot carrier engages the shaft with the gripper carrier to simultaneously pivot and lift the second pivot carrier so to lift one end of the dough piece in relation to another end of the dough piece. Shaping jaws are attached to the first and second pivot carriers and can be brought into contact with the respective dough piece on an opposite second side.


Patent
Fritsch GmbH | Date: 2010-05-21

The invention relates to a device and a method for the automated production of knotted dough products, in particular pretzels. Said device comprises: a shaping table (2) for horizontally supporting a U-shaped bent dough strand (46); a shaping tool (6) that can be activated to vertically support the U-shaped bent dough strand (46), the shaping table (2) and activated shaping tool (6) forming a common stop for the U-shaped bent strand (46); and a knotting head (9) for seizing the ends of the dough strand and for knotting said strand (46). According to the invention, the knotting head (9) can be displaced from a seizing position (48), in which the ends of the U-shaped bent dough strand (46) are seized, into an extension position (49), in which the dough strand is extended, then into a knotting position (51), in which the dough strand is knotted and finally into a placing position 52, in which the ends of the dough strands are placed on the central part of the dough strand. In addition, the common shaping stop is configured to be stationary, in particular on the horizontal displacement plane.

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