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Patent Searching and Data


Title:
AN APPARATUS, SYSTEM AND METHOD FOR AN ADAPTIVE KNEADING TECHNOLOGY FOR A FOOD PREPARATION APPLIANCE
Document Type and Number:
WIPO Patent Application WO/2015/097562
Kind Code:
A3
Abstract:
The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container (204), a blade assembly (112) and a kneading base (306). The kneading container has an open bottom face and the kneading base has a textured surface. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. Since there is variation in the gluten content and the amount of water used makes the dough ball have a viscoelastic nature this technology due to its self-learning mechanism optimizes the kneading of single dough balls using adaptive kneading technology.

Inventors:
ISRANI, Pranoti Nagarkar (56 West Coast Road, #01-68Singapore, 6, 12683, SG)
ISRANI, Rishi (56 West Coast Road, #01-68Singapore, 6, 12683, SG)
SYED, Rizwan (Yishun Ring Road, #12-1524Singapore, 7, 76036, SG)
SIM, Kok-Choon (Blk 841, Yishun St. 81 # 04-27, Singapore 1, 76084, SG)
FAUZAN, Akhmad (121C Sengkang East Way, #02-57Singapore, 1, 54312, SG)
NAGARKAR, Shrugal Deepak (Hazel Park Terrace, 21 #11-06Upper Bukit Tima, Singapore 4, 12041, SG)
Application Number:
IB2014/003211
Publication Date:
July 02, 2015
Filing Date:
December 24, 2014
Export Citation:
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Assignee:
ZIMPLISTIC PTE. LTD. (6 Commonwealth Lane, Gmti Building #03-03/04, Singapore 7, 14954, SG)
International Classes:
A21C1/02; A21C1/14
Foreign References:
US1426444A1922-08-22
US3180627A1965-04-27
EP0221759A21987-05-13
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