Posts: 2 From:Ashland, VA, USA Registered: Jan 2003
posted January 13, 2003 01:34 PM
We design dough extruders for the bun and bread industry. We currently use an auger (feed screw) to supply the dough to a metering pump which pumps our dough through a distribution block. I would like to eliminate the metering pump, but I have been told that the auger does not supply a constant pressure and thuse the scaling is way off. I would like to know why and if it is possible to design a screw and tunnel to get accurate scaling to within 1.5% of the target weight? One of the other problems with dough is that it is very sensitive to heat due to the yeast and water content of the dough. I would like any info that you might have on this topic. Thanks.
Posts: 75 From:Brodheadsville, PA, USA Registered: Jun 2001
posted January 14, 2003 10:44 AM
Your feedscrew is likely cut very deep to minimize RPMs. This will keep the temperature down. Deep screws will have much more difficulty developing and maintaining a constant pressure. Also the pressure pulse of a slow turning deep screw may be a problem for your process.
posted January 13, 2003 01:34 PM
posted January 14, 2003 10:44 AM