DIN Standards Committee Mechanical Engineering
Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
Abstract
This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in foot industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for reducing the thickness of solid mass of dough and pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart it reduced progressively either by manual adjustment or automatically.
Begin
2007-09-07
WI
00153076
Planned document number
EN 1674/FprA1
Responsible national committee
NA 060-18-01 AA - Bakery equipment
Responsible european committee
CEN/TC 153/WG 1 - Bakery equipment
draft standard
Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
2009-04
Order from DIN Media
previous edition(s)
Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
2000-09
