. The Encyclopaedia Britannica; ... A dictionary of arts, sciences and general literature. aie tkrosni out of gear. Theimplement which effects the cleaning of the trough is thenremoved, and its place supplied by a balance-hook, bywhich the dough may be weighed in the trough itself. Itis simply necessary to torn the basin on its axis as re-quired, until the whole of the dough is weighed.—(VLlkin,Etudes sur VExposition de 1867.) The fourth form of mechanical kneader we shall describeis that invented by Messrs Vicars of Liverpool, who areextensive makers of all forms of machinery connected withbr
. The Encyclopaedia Britannica; ... A dictionary of arts, sciences and general literature. aie tkrosni out of gear. Theimplement which effects the cleaning of the trough is thenremoved, and its place supplied by a balance-hook, bywhich the dough may be weighed in the trough itself. Itis simply necessary to torn the basin on its axis as re-quired, until the whole of the dough is weighed.—(VLlkin,Etudes sur VExposition de 1867.) The fourth form of mechanical kneader we shall describeis that invented by Messrs Vicars of Liverpool, who areextensive makers of all forms of machinery connected withbrpad and biecnit making. Tliis machine ^fig. 7) consists Fio. 5.—Bolands Kjieading-Macliiue. tion of M. Boland. Externally it ia like the former, andit is also geared to move at two rates of rapidity. It hasfarther an adjustment by which the force of the motion isincreased while its rate is diminished. The main pecu-liarity of M. Bolands petrin medianique consists in the formof the revolving blades inside the trough. These bladesare so arranged that they operate when in motion some-. FlQ. 6.—Kneading-Machme ot Deliry-Desboves. what like alternate screws, and so toss backward and for-ward the dough when it is thin, and lift and draw itout when stiff, passing it to each side of the troughalternately. An entirely different form of kneader is seenin fig. 6. This also is of French origin, the invention ofM. Deliry-Desboves of Soissons (Aisne). Its constructionand operation are thus described :— The trough is a cast-iron basin, which turns on a vertical axis. The interior isprovided with a kneader, shaped like a lyre, which firstworks up the dough and then divides it during the entireperiod of operation. Two other implements are also used,of a helical form, to draw out and inflate the dough in alldirections, part by part, as is practised in kneading byhand. . The baker in charge can regulate the pastewithout stopping the mechanism. The water and leavenare first introduced, the
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