MODERNIZATION OF THE CONTINUOUS DOUGH KNEADER
Bread production is the basis of the production cycle of bakeries, and its efficiency is determined by the degree of equipment with technological machines and means of mechanization of auxiliary processes, their technological level, reliability, and specific technical and economic indicators. The variety of technological operations in the production of bakery products requires the use of a wide range of technological machines, devices, units and flow-mechanized lines. The article discusses the design of the proposed kneading machine. The disadvantage of this machine is the low quality of the test. This leads to reworking the test on the same machine. Because of this, not only the productivity of the kneading machine is reduced, but also the productivity of the entire workshop. Taking into account the disadvantages of the kneading machine, a modernized kneading machine is proposed. The use of a two-stage dough processing in the modernized dough mixing machine will allow obtaining high-quality, intensively processed homogenized dough, as well as increasing the productivity of the machine and the entire workshop.