the added advantage of allowing easy replacement of pins as they become worn the developed dough is extruded out of the end of the developer from here as shown in fig4 the dough can be divided and directly placed into bread tins or can be passed on to the traditional make up plant of divider intermediate prover and moulder the process can be automated by incorporating a computer controller adapted to control and monitor the input of ingredients operation of the process and quality of the resultant output this includes control of the operation of the mechanisms incorporated in the baking process shown in fig4 for full scale commercial production the developer would need to be able to produce up to 6000 kg of developed dough an hour to scale up the present design to produce this amount of dough it is envisaged the mixer would have the following dimensions the internal rotor will have a diameter of 200 mm and a length of 1000 mm the four spirals of 10 mm diameter pins will protrude 99 mm with approximately 30 mm clearance between each pin the spirals are to be of the same pitch to give one half turn along the length of the rotor the rotor will be contained in an external housing of 300 mm internal diameter four identical spirals of pins will protrude from the housing into the space between the rotor and housing the housing spirals will be of opposite pitch to those of.