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Design of bakeries for the production of traditional Sardinian carasau crisp bread: features of the building and plant engineering

Denti, Mario and Pisanu, Mario and Paschino, Francesco and Gambella, Filippo (2008) Design of bakeries for the production of traditional Sardinian carasau crisp bread: features of the building and plant engineering. In: Innovation technology to empower safety, health and welfare in agriculture and agro-food systems: International conference, September 15-17, 2008, Ragusa, Italy. Ragusa, ElleDue. [8] p. ISBN 978-88-903151-1-4. Conference or Workshop Item.

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Abstract

In this work the authors propose a method for the proper design of bakeries for the production of traditional Sardinian crisp bread known as carasau.
After examining the flow chart, they turn their attention to the sectors for raw materials (water, semolina, yeast, malt and so on), the production machinery and accessories (silos for storing the flours, fermenters, kneading machines, rollers, baking ovens and so on), spaces for manoeuvring and service areas for operators.
The study of the interconnections between the single elements leads to the idea of a plant and building layout which, depending on plant potential, can be applied to different production requirements. In this sense and as an example, the authors propose three typologies, all equally valid from the functional standpoint, but different as concerns architecture.

Item Type:Conference or Workshop Item (Poster)
ID Code:3958
Status:Published
Uncontrolled Keywords:Design, traditional bakery, Sardinia
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/09 Meccanica agraria
Area 07 - Scienze agrarie e veterinarie > AGR/10 Costruzioni rurali e territorio agroforestale
Divisions:001 Università di Sassari > 01 Dipartimenti > Ingegneria del territorio
Publisher:ElleDue
Copyright Holders:© 2008 - Università di Catania, Dipartimento di Ingegneria agraria
ISBN:978-88-903151-1-4
Deposited On:26 May 2010 09:18

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