a mixing and kneading arrangement for dough , labelled overall as 1 in fig1 , has a kneading vat 2 , in which a kneading and guide rod 3 and a kneading spiral 4 are arranged as kneading tools . the kneading tools 3 , 4 are connected with a head piece 5 of a control and drive unit 6 of the mixing and kneading arrangement 1 . the control and drive unit 6 can be used to move the head piece 5 upwards until the kneading tools 3 and 4 which are connected with the head piece 5 have moved out of the kneading vat 2 . the temperature of the dough or dough components 7 can be measured by a temperature sensor 8 of type pt100 , which is arranged in a bare section of the kneading and guide rod 3 . using a tempering facility which is not shown in greater detail and using the measured values of the temperature sensor 8 , and regulated on the basis of this data by a central computing unit in the control and drive unit 6 , the temperature of the dough 7 in the kneading vat 2 can be automatically adapted to a prespecified value . the kneading vat 2 is pivoted around its vertical symmetry axis . in order to rotate the kneading vat 2 during the kneading procedure , the mixing and kneading arrangement 1 comprises a drive motor 9 . in order to produce a spray mist in the kneading vat 2 , a plurality of spray nozzles 10 are used , of which a spray nozzle 10 with a spray head represented by a broken line is shown in fig1 . the position of the spray openings 11 on the vat side of the total of three spray nozzles 10 in the embodiment shown is shown in fig2 . in the area of the spray openings 11 , the spray nozzles 10 are mounted onto a cover 12 of the kneading vat 2 . the cover 12 , which does not rotate when the kneading vat 2 is rotated , seals the upper part of the kneading vat 2 , so that neither dough 7 nor dough components can escape . the spray openings 11 therefore all lie above the volume which is restricted by the kneading vat 2 . one of the spray openings 11 lies approximately on the rotating axis of the kneading vat 2 . the two other spray openings 11 lie mirror inverted in fig2 above and below the central spray opening 11 which lies on the rotating axis . this distance between these two additional spray openings 11 to a casing wall 13 of the kneading vat 2 is approximately the same as the distance between these two spray openings 11 and the central spray opening 11 . one of the total of three spray devices 14 which belong in each case to the spray nozzles 10 , is described below with reference to the spray device 14 shown in fig1 . the spray opening 11 represents the end of a mixing line 15 which runs in the spray nozzle 10 . on the end section of the spray nozzle 10 which lies opposite the spray opening 11 , an intersection 16 is arranged , in which a component feeding line 17 is connected with a gas mixing line 18 . the component feeding line 17 is used to feed in liquid or liquefied dough components to the spray nozzle 10 . upstream of the intersection 16 in the component feeding line 17 , a tempering unit 19 is arranged in order to prespecify the temperature of the liquid or liquefied dough components . upstream of the tempering unit 19 , a reservoir 20 for the liquid or liquefied dough components is arranged . the liquid or liquefied dough components can be water , salt , yeast and , if necessary , oxidation components , for example . upstream of the intersection 16 , in the gas mixing line 18 , a tempering unit 21 is arranged in order to prespecify the temperature of the gas conveyed in the gas mixing line 18 before leaving the spray nozzle 10 . upstream of the tempering unit 21 , in the gas mixing line 18 , a mixing unit 22 is arranged . here , a first gas feeding line 23 and a second gas feeding line 24 join to form the gas mixing line 18 . upstream of the mixing unit 22 , in the first gas feeding line 23 , a first dosing unit 25 is arranged . upstream of the first dosing unit 25 , a first gas source 26 with an assigned first pressure unit 27 is arranged . upstream of the mixing unit 22 , in the second gas feeding line 24 , a second dosing unit 28 is arranged . upstream of the second dosing unit 28 , a second gas source 29 with an assigned second pressure unit 30 is arranged . the gases supplied from the gas sources 26 , 29 contain oxygen . these gases can be pure oxygen , air , or a mixture of nitrogen and oxygen . the component feeding line 17 forms together with the tempering unit 19 and the reservoir 20 an feeding device 31 for feeding the liquid or liquefied dough components into the spray nozzle 10 . for the different spray nozzles 10 , it is not necessary in each case to provide separate gas sources 26 , 29 or a separate feeding device 31 . rather , it is possible that , depending on the arrangement of the flexibility when adjusting the spray mist in the individual spray nozzles 10 , a branching occurs in the feeding lines 17 , 23 , 24 or the mixing line 18 which runs through to the intersections 16 of the different spray nozzles 10 . both the spray devices 14 and the feeding device 31 are connected via signals with the central computing unit of the control and drive unit 6 , so that control or regulation of the individual components in the devices 14 , 31 is possible . the mixing and kneading arrangement 1 functions as follows : alongside the liquid or liquefied dough components , flour and , if necessary , additional non - liquid and non - liquefied components , are added to the kneading vat 2 , in order to produce the dough 7 . the addition of non - liquid and non - liquefied components is made using a feeding pipe 32 above the kneading spiral 4 . the addition of the liquid or liquefied dough components is made here via the spray nozzles 10 . in these nozzles , a mixture of the gases which contain oxygen which come from the gas sources 26 , 29 , which is under pressure , is fed into the liquid or liquefied dough components . the spray mist which is produced as a result in the kneading vat 2 can therefore be well controlled with regard to its oxygen content . this control of the oxygen content is achieved via the mixing ratio of the gases from the gas sources 26 , 29 , which can be set via the dosing units 25 , 28 and the mixing unit 22 . the mixing ratio can in addition be achieved via the individual tempering of the gases from the gas sources 26 , 29 via further tempering units arranged in the feeding lines 23 , 24 and which are not shown . due to the resulting controllable feeding of oxygen via the spray mist , sufficient moisturisation , in particular of the singular particles in the non - liquid dough components , in particular of the flour , is achieved . during the kneading process , an adequately aerobic situation is thus created in the dough 7 . due to the fact that its oxidative process can be influenced as a result of the controllable oxygen content , the formation of the dough 7 is improved . for example , the redox pair oxygen and l - ascorbic acid , the most important flour treatment agent , can be made to react directly in the mixing and kneading arrangement 1 , thus improving and accelerating the dough development . these oxidative processes improve or accelerate the dough development in the kneading vat 2 within the kneading zone in which the kneading tools 3 , 4 influence the dough , and within the remaining resting area of the kneading vat 2 . here , the proteins contained in the dough in particular oxidise , which promotes the required agglutination of the dough . the arrangement of the spray nozzles 10 in the cover 12 guarantees an evenly distributed moisturisation of the dough or the dough components 7 . due to the pressure units 27 , 30 and via the corresponding adjustment options in the spray nozzles 10 , the form and degree of spraying via the spray mist can be variably adjusted . the temperature of the spray mist can also be adjusted via the tempering units 19 , 21 . via the tempering units 19 , 21 , a fine adjustment of the oxygen content of the spray mist is also possible . with a variant of the mixing and kneading arrangement 1 , the oxygen content can be regulated on the basis of the measured values from an oxygen measuring sensor which is not shown , which can be arranged , for example , in the gas mixing line 18 adjacent to the tempering unit 21 . the oxygen sensor is connected via signals with the central computing unit of the control and drive unit 6 , so that an automatic adaptation of the oxygen content of the spray medium to a prespecified value is possible . the adaptation options described for the mixing and kneading arrangement 1 guarantee the production of different doughs 7 . here in particular , an adaptation to the individual dough composition can be achieved . the dough which is thus produced and processed using the mixing and kneading arrangement 1 can then be further processed to create smaller dough pieces . in particular , prefermented and frozen smaller dough pieces can be produced from the dough produced using the mixing and kneading arrangement 1 without a reduction in quality . in addition , any formation of flour dust which may occur during the mixing phase is suppressed by the spray mist . overall , the quality of the dough 7 produced and processed using the mixing and kneading arrangement 1 is controlled depending on the oxygen content , the rotational speed of the kneading spiral 4 and the temperature of the dough 7 which is regulated using the temperature sensor 8 .