Kneading Machine

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“A form of dough-making machine in common use. It consists of a trough or box, the lower portion of which is semi-cylindrical, hung on a spindle, with a series of iron crossbars revolving inside. It is made to be worked by either hand or steam-power, and of various sizes, as required by bakers. In this machine the whole of the operations connected with setting the sponge, breaking the sponge, and mixing the dough, are performed. The gearing is arranged to give a fast motion for setting the sponge, and a slow motion towards the close of the dough making, when it is desireable to draw out the mass in order to give it a “skin,” or smooth superficial texture.” — Encyclopedia Britanica, 1893




The Encyclopedia Britannica, New Warner Edition (New York, NY: The Werner Company, 1893)


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