GB1191437A - Improvements in or relating to the Manufacture of Short Lengths of Dough of Butterfly Shape. - Google Patents

Abstract

1,191,437. Cutting dough shapes. BARILLA G. & R. F. LLI S.p.A. 28 Jan., 1969 [20 Feb., 1968], No. 4645/69. Heading B5A. Short lengths of dough of butterfly shape are made by extruding a strip 6 of shaped crosssection, cutting the strip to form a serrated leading edge 6a, pinching together the longitudinal edges of the strip upstream of the edge 6a to form a pleated neck region 6b and cutting the strip upstream of the neck region to form a serrated edge 6c. The extruder preferably comprises a multi-orifice die, each orifice being W-shaped with rounded edges. The extruded strips pass individually through openings 20, 23 in the cutting device which comprises a fixed top plate 19 with openings 20 and corrugations 21 on its bottom face and a movable bottom plate 22 with openings 23 and corrugations 24 on its top face mating with those on the top plate. The top plate 19 is bolted to a fixed carrier plate 15 and the bottom plate 22 is fixed by large headed bolts 26 engaging grooves 27 which permit sliding movement provided by cam driven pin 29 engaging in slot 28. The pinching device comprises two rocking levers 36 mounted on pivot 37 beneath the movable plate. Jaws 41 are attached to one end of levers 36 and cam rollers 40 to the other and the levers are biased apart by springs 38. A cam 34 is slidably mounted on the carrier plate 15 and is attached to pin 29 and engages the cam rollers 40. In operation, the cutter and pinching device is rigidly mounted on a circular table beneath the fixed extruder. A rotatable annular ring on the table carries cam members which engage pin 33a of cam 34 and reciprocate it from left to right (as shown in Fig. 5) as the annular ring rotates. The cam 34 is moved to the far left, allowing jaws 31 to open and moving the bottom plate 22 so that the openings 20, 23 are not lined up and the dough is severed with a corrugated edge. As the cam moves to the right, the openings 20, 23 become aligned, the dough passes through and by the action of cam 34 on cam rollers 40, the jaws 41 close and pinch the dough at a distance above the cut which can be varied. Further movement of the cam to the right, opens jaws 41 and moves the openings 20, 23 out of alignment so that the butterfly shaped dough pieces are severed from the extrudate. A second set of dough pieces are formed as the cam 34 moves back to the left.