EP4068972A1 - Machine de cuisson et procédé de fabrication de produits intermédiaires de cuisson, et moule de cuisson et produit intermédiaire de cuisson - Google Patents

Machine de cuisson et procédé de fabrication de produits intermédiaires de cuisson, et moule de cuisson et produit intermédiaire de cuisson

Info

Publication number
EP4068972A1
EP4068972A1 EP20812377.8A EP20812377A EP4068972A1 EP 4068972 A1 EP4068972 A1 EP 4068972A1 EP 20812377 A EP20812377 A EP 20812377A EP 4068972 A1 EP4068972 A1 EP 4068972A1
Authority
EP
European Patent Office
Prior art keywords
baking
product
baked
baked product
cavities
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20812377.8A
Other languages
German (de)
English (en)
Inventor
Martin LENTSCH
Jürgen WAPPEL
Balazs Berkes
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler Food Equipment GmbH
Original Assignee
Buehler Food Equipment GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buehler Food Equipment GmbH filed Critical Buehler Food Equipment GmbH
Publication of EP4068972A1 publication Critical patent/EP4068972A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/023—Hinged moulds for baking waffles

Definitions

  • the invention relates to a baking machine, a baking pan, a method and an intermediate baking product according to the preambles of the independent claims.
  • Baking machines for the production of crispy, brittle flat wafers and hollow wafers can be found in the prior art.
  • folding tongs that can be opened and closed are filled with a waffle baking compound and transported through a heated baking chamber.
  • the crispy, brittle, loosened consistency of the baked products results from the fact that the Iback mass weapon has a high water content of around 50% to 70%.
  • the water in the baking compound expands very quickly in the form of steam and increases the pressure in the baking pan before it escapes from the pan. It leaves behind a porous, brittle structure.
  • a locking device is usually provided. This locks the baking tongs so that overpressure can build up inside. The desired baking process can be achieved through this overpressure.
  • products are also known in which flat wafers are stacked one on top of the other in the form of layers, a cream, for example a flask nut cream, being provided between the flat wafer layers.
  • a cream for example a flask nut cream
  • the individual flat wafer layers are shaped differently, for example have a differently structured surface.
  • the flea waffle bowls are produced in an oven with a baking time of, for example, 2.5 minutes.
  • the flat wafers for closing the wafer bowls are produced with a baking time of, for example, 2 minutes.
  • baking machines for the industrial production of crispy, brittle wafers, in particular for the production of intermediate baking products.
  • These baking machines usually include baking molds that are conveyed one after the other along an endless conveyor through a heated baking chamber.
  • the baking molds are usually designed to be open and close and are filled with a waffle baking compound in a loading area, then closed, conveyed through the baking chamber, then opened again in order to remove the intermediate baking product.
  • the baking time of the intermediate baking product results from the speed of the transport of the baking pan and the distance covered, in particular from the application of the dough to the removal and / or from the entry into the baking chamber to the exit from the baking chamber. Due to this configuration, according to the state of the art, there is no possibility of individually changing the baking time of individual baking molds, since all baking molds travel the same route along the endless conveyor at the same speed.
  • the intermediate baking products produced in a generic baking machine thus all have essentially the same baking time and, according to prevailing professional opinion, must therefore also have the same shape so that they all have the same degree of baking.
  • the object of the invention is now to create a baking machine, a method and, if necessary, an intermediate baking product, by means of which a more efficient setting of two differently shaped baked product parts is made possible.
  • a measure of the degree of baking is the residual moisture of the different parts of the baked product directly after the baking process.
  • the invention creates a possibility that the baked product parts baked in the product cavities during the baking process have essentially the same residual moisture immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature. This makes it possible, for example, to produce two different baked product parts in a single baking pan, which are subjected to the same baking time and the same baking space temperature but nevertheless have the same, in particular essentially the same, residual moisture.
  • the invention relates in particular to a baking machine for the production of intermediate baking products, the intermediate baking products from a waffle baking compound being baked in the baking machine, dimensionally stable, crispy, brittle wafer shaped bodies, and the intermediate baking products containing at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part, comprising a baking chamber heated in the baking operation, several baking molds, in particular continuously, conveyed through the baking chamber one after the other along an endless conveyor of the baking machine, the baking molds having at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, to form the different baked product parts, the shapes of which correspond or are adapted to the baked product parts to be produced.
  • the product cavities are dimensioned such that the baked product parts baked in the product cavities during the baking process have essentially the same residual moisture immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
  • the different baked product parts are made from the same weapon Iback mass.
  • the product cavities are dimensioned in such a way that the baked product parts baked in the product cavities, despite their different shapes, have the same baking time and the same baking space temperature have a residual moisture in the range of 0.9% to 1.9% directly after the baking process.
  • the baked product parts baked in the product cavities have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
  • the baked product parts baked in the product cavities have a residual moisture in the range of 1.3% to 1.5% immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
  • the percentages are per cent by mass.
  • the residual moisture is preferably determined using the Karl Fischer method (KFT).
  • mixed baking molds are provided, in each of which at least one first product cavity and the at least one second product cavity are contained.
  • simple baking molds are provided, in each of which either one or more first product cavities or one or more second product cavities are contained.
  • the baking molds are each split, openable and closable baking molds along a dividing plane and are in particular formed by baking tongs of the baking machine.
  • the product cavities of a baking mold are arranged next to one another along the dividing plane of the respective baking mold. If necessary, it is provided that the course of the first product cavity is further away from the dividing plane than the course of the second product cavity. If necessary, it is provided that the continuous free thickness of the second product cavity is greater than the continuous free thickness of the first product cavity. If necessary, it is provided that the core thickness of the second baked product part to be produced is greater than the core thickness of the first baked product part.
  • the first product cavities are set up to form hollow wafers
  • that the second product cavities are set up to form flat wafers
  • the continuous free thickness of the second product cavities is greater than the continuous free thickness of the first product cavities, so that the core thickness of the flat wafers to be produced is greater than the core thickness of the hollow wafers.
  • first product cavities and the second product cavities are set up to form flat wafers and each include groove-shaped engravings to form ribs on the surface of the flat wafers, that the second product cavities are set up to form flat wafers, that the engravings of the first product cavities together occupy a larger volume than the engravings of the second product cavities, and that the continuous free thickness of the second product cavities is greater than the continuous free thickness of the first product cavities, so that the core thickness of the second baked product parts designed as flat wafers is greater than the core thickness of the flat wafers first baked product parts.
  • the baking molds are filled with a waffle baking compound during the production of the intermediate baking products, at least in the area of the baking chamber, the weapon Ibackmass being set up for the production of crispy, brittle flat waffles or hollow waffles baked under pressure and in particular that the weapon Ibackmass is closed in the baking molds crispy, brittle flat wafers or hollow wafers are baked.
  • the weapon Iback mass has a water content of 50% to 70% in the raw state.
  • the invention optionally relates to a baking pan of the baking machine according to the invention.
  • the baking pan according to the invention can have at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, the shapes of which correspond or are adapted to the baked product parts to be produced to form the different baked product parts.
  • the product cavities of the baking pan according to the invention can be dimensioned in such a way that the baked product parts baked in the product cavities during the baking process in a baking machine according to the invention have essentially the same residual moisture immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature.
  • the product cavities in particular the flea waffle and the flat waffle area, are arranged in a checkerboard manner on the baking pan.
  • At least one functional baked product part is provided on the baking pan.
  • At least one functional baked product part is provided in the edge area of the baking pan and / or the baking plate.
  • At least one functional baked product part is provided on the intermediate baked product, in particular in the edge region of the intermediate baked product. If necessary, it can be provided that at least one functional baked product part is arranged, in each case, in particular on the right and left, on the long sides of the baking pan, the baking plate and / or the intermediate baked product.
  • At least one functional baked product part is set up and / or designed to increase the stability of the intermediate baked product.
  • At least one functional baked product part is set up and / or designed to even out, in particular equalize, the distribution of the dough in the baking pan, in particular in the product cavities of the baking pan and / or over the entire baking pan.
  • At least one functional baked product part is set up and / or designed to equalize, in particular stabilize, the pressure conditions in the baking pan, in particular in the product cavities of the baking pan, during baking.
  • At least one functional baked product part is set up and / or designed to facilitate, in particular to enable, the essentially damage-free detachment of the baked product from the baking pan.
  • At least one functional baked product part is set up and / or designed to reduce, in particular to brake, the movement of the dough in the baking pan, in particular in the product cavities of the baking pan, during baking.
  • At least one functional baked product part is set up and / or designed to essentially even out the movement of the dough, in particular the speed of the dough, in the baking pan, in particular in the product cavities of the baking pan, during baking. If necessary, the functional baked product parts are set up or designed to allow the intermediate baked product to rest without damage on a substrate, for example on a belt conveyor.
  • the functional baked product parts are set up or designed so that damage to the intermediate baked product is prevented when it rests flat on a surface, for example on a belt conveyor.
  • the functional baked product parts can rise to the same extent from the plane of extension as the first and / or the second baked product part.
  • the functional baked product parts can rise to different extents from the plane of extension like the first and / or the second baked product part.
  • the functional baked product parts of the baking pan can essentially all be designed in the same way.
  • the functional baked product parts of the baking pan in particular the functional baked product parts, which are arranged in the area of different product cavities, can be designed differently.
  • the same number of functional baked product parts are provided in the area, in particular in the edge area, of the different product cavities.
  • the functional baked product parts can have a stiffening effect and / or improve the stability of the intermediate baked product.
  • the functional baked product parts can be designed as ribs, as reinforcement ribs, as support extensions and / or pyramid-shaped, in particular as so-called edge pyramids.
  • the functional baked product parts can, in particular after baking, be removed from the intermediate baked product, in particular cut away.
  • the removed functional baked product parts can be disposed of as baking waste.
  • the invention relates to a method for making intermediate baked products, the intermediate baked products containing at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part.
  • the method is carried out in or by a baking machine according to the invention.
  • baking molds arranged one after the other along an endless conveyor are moved through a heated baking chamber, with a waffle baking compound being introduced which is baked into dimensionally stable, crispy, brittle wafer shaped bodies during a baking period in the baking molds.
  • the baking molds prefferably have at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, whose shapes correspond or are adapted to the baked product parts to be produced, in order to form the different baked product parts.
  • the baked product parts and / or the product cavities are dimensioned in such a way that the baked product parts, despite their different shapes, still have essentially the same residual moisture for the same baking time and the same baking space temperature.
  • the different baked product parts are preferably made from the same waffle baking compound.
  • the baked product parts, despite their different shapes, with the same baking time immediately after the baking process Have residual moisture in the range from 0.9% to 1.9%, preferably that the baked baked product parts, despite their different shapes, have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process for the same baking time, so that the im Essentially the same residual moisture is in the range from 1.2% to 1.8%, it is particularly preferred that the baked product parts, despite their different shapes, have a residual moisture in the range of 1.3% to 1.5% for the same baking time immediately after the baking process.
  • the invention relates to an intermediate baking product, in particular a shaped wafer body, made from a wafer baking mass which is designed for the filling of crispy, brittle flat wafers or flea waffles baked under pressure and which in the raw state has a water content of 50% to 70% in particular.
  • the baked products are produced in a baking machine according to the invention.
  • the baked products are produced in a method according to the invention.
  • the intermediate baked product contains at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part, and both baked product parts have essentially the same residual moisture directly after the baking process, in particular with the same baking time and the same baking temperature. If necessary, it is provided that the two baked products are baked from the same waffle baking compound.
  • At least one first baked product part and at least one second baked product part are arranged next to one another along the plane of extent of the intermediate baked product.
  • the core thickness of the second baked product part is greater than the core thickness of the first baked product part. If necessary, it is provided that at least one first baked product part and at least one second baked product part are arranged next to one another along a main plane of extent of the intermediate baked product, that the first baked product part is a hollow waffle, that the second baked product part is a flat waffle, and that the core thickness of the flat waffle is greater than the core thickness the hollow waffle.
  • At least one first baked product part and at least one second baked product part are arranged next to one another along a main plane of extent of the intermediate baked product, that the first baked product part and the second baked product part are flat wafers, and each have ribs protruding from a core area, which are formed by engraving of the baking molds that the ribs of the first baked product part together occupy a larger volume than the ribs of the second baked product part, and that the core thickness of the second baked product part is greater than the core thickness of the first baked product part.
  • the baked product parts preferably have essentially the same residual moisture and this means in particular that the residual moisture of the baked product parts may vary by a maximum of +/- 0.5% percentage points.
  • the residual moisture of all baked product parts must be between 0.9% and 1.9%.
  • the percentages are per cent by mass.
  • the residual moisture is measured using a conventional method, for example the Karl Fischer method (KFT).
  • the residual moisture is determined by various parameters, such as the water content of the weapon baking compound, baking temperature, baking time and baking pan volume.
  • the method and the intermediate baking product in particular the same baking compound, the same baking temperature and the same baking time are used for the different product cavities or for the baked product parts.
  • the wafer baking compound is preferably set up for the production of crispy, brittle flat wafers or hollow waffles baked under pressure and preferably has a water content of 50% to 70% in the raw state.
  • An exemplary example of a waffle baking mass composition is: 145 parts water 0.4 parts salt
  • Baking temperature 150 to 190 ° C
  • Typical baking time 1.6 to 2.5 minutes
  • Typical dough volume per baking pan 150 to 250 ml core thickness hollow wafers approx. 1.4 mm core thickness flat wafers approx. 1.6 mm
  • the shape and in particular the core thicknesses differ from one another in the two baked product parts. It is precisely this shape of the product cavities that should be adapted according to the invention in such a way that the first baked product part and the second baked product part have essentially the same residual moisture on the finished intermediate baked product.
  • the residual moisture is preferably measured directly after the baking process, which means that the intermediate baked products or the baked product parts are cooled to room temperature immediately after being removed from the baking machine and then the residual moisture contained in the intermediate baked product or in the respective baked product part is measured.
  • the aim is to prevent the measurement from being falsified by the fact that the intermediate baking product absorbs air humidity over time.
  • the residual moisture of the baked product parts can be changed by varying the core thickness. A reduction in the core thickness while maintaining the remaining baking parameters generally leads to a higher degree of baking and thus to a lower level of residual moisture.
  • the core thickness is understood to mean, in particular, that thickness of the baked product part which extends essentially unchanged through the entire baked product part.
  • the core thickness is usually the product thickness, measured normal to the surface of the product.
  • the core thickness is usually the thickness without ribs, i.e. the thickness of the continuous core.
  • the continuous free thickness of the baking pan essentially corresponds to the core thickness at the respective location.
  • An additional influencing factor for the residual moisture of the individual baked product parts is the shape of the product cavities, in particular the surface of the product cavities. As a rule, a larger surface area of the product cavity while maintaining the remaining baking parameters will result in a higher degree of baking and thus lower residual moisture.
  • Baked product parts which rise in different shapes from the main extension plane of the intermediate baked product are referred to as three-dimensionally differently shaped baked product parts.
  • hollow wafers are three-dimensionally shaped differently than flat wafers.
  • flat wafers with different ribs are shaped differently in three dimensions.
  • the hollow wafer can optionally have the shape of a hemisphere or a flattened hemisphere.
  • the differently shaped baked product parts can, however, have the same base area, that is to say have the same congruent shape in the main plane of extent.
  • the baking machine can include the following components:
  • a heated baking chamber for heating the baking molds and for baking the waffle baking mixture in the closed baking molds
  • a removal station for removing the intermediate baking products formed by baking the weapon.
  • the invention optionally relates to a baking machine and / or a method for the production, in particular for the simultaneous production, of at least two different baked product parts, the two different baked product parts being parts of a single assembled wafer product.
  • Production is preferably carried out in a single baking machine. All baking molds are preferably attached one after the other to a single endless conveyor.
  • the invention preferably relates to a baking machine and / or a method for the industrial production of at least two different baked product parts, which are subsequently put together to form a large number of baked products.
  • the invention optionally relates to a production plant for the production of assembled wafer products which comprises a baking machine according to the invention.
  • the invention optionally relates to a production method for producing composite wafer products which comprises the method according to the invention.
  • a cutting station can be provided in which the baked product parts are separated and in particular separated from the remaining parts of the intermediate baked product. If necessary, provision is made for a station to be provided after the cutting station in which at least one baked product part is provided with a filling or a coating.
  • the production plant and / or the production method include a station in which the baked product is assembled from several baked product parts.
  • a first baked product part and a second baked product part are connected to one another in one station, with both baked product parts being produced, preferably at the same time, in the same baking machine.
  • FIG. 1 is a schematic view of a possible embodiment of a baking machine according to the invention with hidden side parts
  • FIG. 2 shows a schematic view of a construction of a possible baking mold, in particular baking tongs
  • FIG. 3 shows a schematic sectional illustration of a possible configuration of a baking pan
  • FIG. 6 shows a schematic sectional illustration of a baked product composed of several baked product parts.
  • the reference symbols correspond to the following components: intermediate baked product 1, first baked product part 2, second baked product part 3, baking space 4, endless conveyor 5, first product cavity 6, second product cavity 7, dividing plane 8, free thickness (of the first product cavity) 9, free Thickness (of the second product cavity) 10, core thickness (of the first baked product part) 11, core thickness (of the second baked product part) 12, engraving (of the first product cavity) 13, engraving (of the second product cavity) 14, main extension plane 15, rib (of the first Baked product part) 16, rib (of the second baked product part) 17, baking pan 18, baking plate 19, functional baked product part 20.
  • FIG. 1 shows a schematic side view of a baking machine which is designed according to the invention and on which the method according to the invention can optionally be carried out in order to produce the intermediate baking products 1 according to the invention.
  • a side wall is hidden so that the relevant, schematically illustrated components can be discussed.
  • the baking machine comprises an endless conveyor 5 which extends through a heated baking chamber 4.
  • a plurality of baking molds 18 are arranged along the endless conveyor 5 and can be transported through the baking chamber 4 one after the other by the endless conveyor 5.
  • the baking molds 18 are opened.
  • the waffle baking compound is then introduced into the baking molds 18 one after the other and the baking molds 18 are closed.
  • it is advantageous or necessary to lock the baking molds 18 after they have been closed so that an overpressure can build up inside the baking mold 18 during the subsequent baking process.
  • the baking mold 18 is closed and conveyed through the baking chamber 4, preferably locked.
  • the baking mold 18 After passing through the baking chamber 4, the baking mold 18 is opened so that the intermediate baking product 1 can be removed in a conventional manner.
  • the baking mold 18 is opened when it is straight upright or there is, as shown in the figure, a drum which removes the intermediate baking products 1.
  • the baking mold 18 is again filled with a weapon Ibackmass and the process begins anew.
  • baking molds 18 are arranged in series one after the other along the endless conveyor 5. Each baking pan 18 connected or coupled to the endless conveyor 5 thus passes through the baking chamber 4 at the same speed the baking time and the baking chamber temperature are essentially the same for each baking pan 18.
  • the intermediate baked products 1 produced can subsequently be fed to further stations of a production plant for the production of baked products.
  • the individual baked product parts 2, 3 can be separated and put together in a predetermined manner.
  • the baked product parts 2, 3 can be coated or filled with a cream.
  • Both baked product parts 2, 3 are produced, in particular a first baked product part 2 and a second baked product part 3.
  • These two baked product parts 2, 3 can for example be put together in a further sequence in order to form parts of a finished baked product together.
  • the two baked product parts 2, 3 have different three-dimensional shapes.
  • Both baked product parts 2, 3 are produced in the baking machine under the same baking parameters.
  • the baking parameters include, for example, baking time and baking chamber temperature.
  • each baking pan 18 has at least one first product cavity 6 for forming a first baked product part 2 and a second product cavity 7 for forming a second baked product part 3.
  • each baking mold 18 has both types of product cavities 6, 7.
  • the two baked product parts 2, 3 of the intermediate baked product 1 are baked in a baking pan 18 at the same time. In this way, a coherent intermediate baked product 1 is preferably formed, which contains two different baked product parts 2, 3.
  • the baking molds 18 each have either at least one first product cavity 6 or at least one second product cavity 7, whereby the baking molds 18 each form either at least a first baked product part 2 or a second baked product part 3.
  • Such baking molds 18 can be provided alternately or in groups one after the other along the endless conveyor 5, so that intermediate baking products 1 are baked, either the first Baked product parts 2 or second baked product parts 3 included. In a subsequent station, the baked product parts 2, 3 can again be separated and put together.
  • all baking molds 18, that is to say those for forming the at least one first baked product part 2 and those for forming the at least one second baked product part 3, are subject to the same baking parameters, which in particular includes baking time and baking temperature.
  • Fig. 2 shows a schematic representation of a possible embodiment of a baking pan 18, which is designed as baking tongs.
  • Two baking plates 19 are provided here, which are connected to one another in an open and closable manner and, in particular, can be opened and closed via a hinge. Together, the two baking plates 19 form the baking mold 18 or product cavities 6, 7 for forming the intermediate baking products 1.
  • the baking molds 18 of FIG. 2 comprise a locking device and sealing or steam channels, so that an overpressure can build up during the baking process due to the escaping water vapor.
  • Baking molds 18, as shown in FIG. 2, can be attached to the endless conveyor 5.
  • the baking molds 18 can each comprise at least one first product cavity 6 and at least one second product cavity 7. Alternatively, they each contain only one type of product cavity 6, 7, but different baking molds 18 are provided for forming the two baked product parts 2, 3.
  • FIG. 3 shows a schematic sectional illustration of a detail of a baking pan 18, as it can be provided, for example, in the baking pan 18 according to FIG. 2.
  • the baking pan 18 comprises two different product cavities 6, 7. In the present case, this is a first product cavity 6 which is set up to form a first baked product part 2, the first baked product part 2 being a hollow wafer. This hollow wafer can have the shape of a hemisphere or a flattened hemisphere.
  • the baking pan 18 comprises a second product cavity 7 which is set up to form a second baked product part 3, the second baked product part 3 being a flat wafer.
  • essentially the same amount of dough and / or essentially the same amount of dough can be introduced into both product cavities 6, 7. In this way, the even distribution of residual moisture can be guaranteed if necessary.
  • the baking plate 19 due to the even distribution of the dough quantities and / or the dough volume, the baking plate 19 can have little warpage.
  • the core strength ratio of the baking pan 18 can correspond to the quantity distribution of the dough.
  • the dough can preferably penetrate into the steam bars in the area of the flat wafers, in particular shoot. If necessary, the dough can also penetrate, in particular shoot, into the steam bars in the area of the flea waffle area.
  • the baking mold 18 has a parting plane 8 along which the baking mold 18 is divided.
  • the course of the first product cavity 6 is further away from the dividing plane 8 than the course of the second product cavity 7.
  • the second product cavity 7 has an engraving 13 which forms ribs 17 on the intermediate baked product 1, in particular on the second baked product part 3. These ribs 17 protrude from the core area with its core thickness 12 of the second baked product part 3.
  • the core thickness 12 of the second baked product part 3 is greater in this embodiment than the core thickness 11 of the first baked product part 2. This is particularly caused by the fact that the free thickness 10 of the second product cavity 7 is greater than the free thickness 9 of the first product cavity 6.
  • the intermediate baked product 1 comprises a flake extension plane 15 along which the baked product parts 2, 3 are arranged next to one another.
  • two different baked product parts 2, 3 are provided in a single baking pan 18.
  • FIG. 4 shows a further embodiment of a detail of a baking pan 18.
  • this baking pan 18 two different product cavities 6, 7 are provided.
  • both baked product parts 2, 3 are designed as flat wafers, the two baked product parts 2, 3 nevertheless being shaped differently in three dimensions.
  • the first product cavity 6 has an engraving 13 by means of which ribs 16 are formed on the first baked product part 2.
  • the second product cavity 7 has an engraving 14 which forms ribs 17 on the second baked product part 3.
  • the ribs 16, 17 are, however, dimensioned differently.
  • the ribs 16, 17 protrude from the core area of the intermediate baking product 1, the volume of the engravings 14 of the second product cavity 7 together having a smaller volume than the engravings 13 of the first product cavity 6.
  • the free thickness 10 of the second product cavity 7 and thus also the core thickness 12 of the second baked product part 3 is greater than the free thickness 9 of the first product cavity 6 and thus also the core thickness 11 of the first baked product part 2 Baking duration and the different geometric shape, the same degree of baking and in particular the same residual moisture of the baked product parts 2, 3 can be achieved.
  • FIG. 5 shows a plan view of an intermediate baking product 1, the viewing direction running essentially normal to the plane 15 of extension.
  • the intermediate baked product 1 comprises a plurality of first baked product parts 2 and a plurality of second baked product parts 3.
  • the first Baked product parts 2 designed as hollow wafers and the second baked product parts 3 as flat wafers.
  • the baking pan 18 of the embodiment of FIG. 5 corresponds to a negative form of the intermediate baking product 1, in particular analogous to the configuration of FIGS. 3 and, if appropriate, 4.
  • the first baked product parts 2 and the second baked product parts 3 are designed in such a way that they have the same residual moisture after the baking process, although they are shaped differently three-dimensionally.
  • the same residual moisture is preferably achieved by introducing approximately the same volume of dough and / or approximately the same amount of dough, in particular that approximately the same volume of dough and / or approximately the same amount of dough in relation to the surface of the product cavities, into the product cavities 6, 7 of the baking pan 18 becomes. This means that approximately the same volume of dough and / or approximately the same amount of dough can optionally be introduced into the different product cavities 6, 7, in particular in the hollow wafers area and in the flat wafers area, of the baking pan 18.
  • the functional baked product parts 20 are designed in such a way that the movement of the dough in the product cavities 6, 7 of the baking pan 18, in particular in the flat wafer area, during baking, preferably in the high-pressure phase of the baking process, is evened out, in particular braked.
  • the functional baked product parts 20 according to this embodiment are set up and / or designed to equalize the speed and / or distribution of the dough in the product cavities 6, 7 of the baking pan 18, in particular in the hollow waffle area and in the compartment waffle area.
  • these functional baked product parts 20 are support elements that are intended to prevent the intermediate baked product 1 from being damaged when it is flat on a surface, for example on a belt conveyor, rests.
  • the functional baked product parts 20 rise to the same extent from the main extension plane 15 as the first baked product parts 2, so that the entire intermediate baked product 1 can also lie flat in the edge area.
  • the functional baked product parts 20 can have a stiffening effect or improve the stability of the intermediate baked product 1.
  • the functional baked product parts 20 can be designed as ribs, as reinforcement ribs or as support extensions.
  • the different product cavities 6, 7, in particular the hollow wafers and flat wafers, are arranged in a checkerboard manner on the baking plate 9.
  • the functional baked product parts 20 are provided on the baking plate 19, in particular in the edge area of the baking pan 18 and / or the baking plate 19 and thus also in the edge area of the intermediate baking product 1.
  • the functional baked product parts 20, in particular on the right and left, are arranged on the long sides of the baking pan 18, the baking plate 19 and the intermediate baking product 1.
  • the functional baked product parts 20 can, in particular after baking, be removed from the intermediate baked product 1, in particular cut away.
  • the removed functional baked product parts 20 can be fed to the baking waste.
  • the wafer product plates are placed back to back after the baking process.
  • edges can then be removed, in particular cut away, with a separating device, in particular a saw blade of a saw.
  • a separating device in particular a saw blade of a saw.
  • This can create what is known as a raw wafer product.
  • the raw wafer product can then be placed on a conveyor belt.
  • all raw wafer products are then aligned in the same way by a turning device, so that, for example, the openings of the hemispheres are directed upwards.
  • the cutting device in particular the circular saw, can then cut the raw wafer product, preferably the wafer pieces, apart. The raw wafer products cut apart can then be transported further.
  • FIG. 6 shows a schematic sectional illustration of a possible assembled wafer product which comprises a first baked product part 2 and a second baked product part 3.
  • the two baked product parts 2, 3 are formed from the intermediate baked product 1 according to FIG. 5.
  • the wafer product can be formed by separating the baked product parts 2, 3 present in the intermediate baked product 1 of FIG. 5 and then assembling two different baked product parts 2, 3.
  • the first baked product part 2 is designed as a hollow waffle and the second baked product part 3 as a flat waffle.
  • the two baked product parts 2, 3 are designed in such a way that they have essentially the same residual moisture during the baking process in the baking pan 18 with the same baking time and baking temperature.
  • the core thickness 12 of the second baked product part 3 is greater in this case than the core thickness 11 of the first baked product part 2.
  • the cavities between the two baked product parts 2, 3 are filled with a cream. If necessary, the two assembled baked product parts 2, 3 are covered with a coating, for example with an edible coating.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un produit intermédiaire de cuisson (1) et un moule de cuisson (18), un procédé et une machine de cuisson pour la production de produits intermédiaires de cuisson (1), les produits intermédiaires de cuisson (1) étant des corps de gaufres façonnés, dimensionnellement stables, croustillants, croquants, cuits à partir d'une pâte à gaufres dans la machine de cuisson, et les produits intermédiaires de cuisson (1) contenant au moins deux parties de produit de cuisson de forme différente, tridimensionnelle (2, 3), en particulier une première partie de produit de cuisson (2) et une seconde partie de produit de cuisson (3), comprenant : une chambre de cuisson (4) qui est chauffée pendant le processus de cuisson, une pluralité de moules de cuisson (18) qui sont transportées en continu, les uns après les autres, dans la chambre de cuisson (4) le long d'un transporteur sans fin (5) de la machine de cuisson, les moules de cuisson (18) présentant au moins deux cavités de produit différentes (6, 7) pour former les différentes parties de produit de cuisson (2, 3), en particulier au moins une première cavité de produit (6) et au moins une seconde cavité de produit (7), dont les formes correspondent ou sont adaptées aux parties de produit de cuisson à produire.
EP20812377.8A 2019-12-02 2020-12-02 Machine de cuisson et procédé de fabrication de produits intermédiaires de cuisson, et moule de cuisson et produit intermédiaire de cuisson Pending EP4068972A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19212929 2019-12-02
PCT/EP2020/084215 WO2021110719A1 (fr) 2019-12-02 2020-12-02 Machine de cuisson et procédé de fabrication de produits intermédiaires de cuisson, et moule de cuisson et produit intermédiaire de cuisson

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EP4068972A1 true EP4068972A1 (fr) 2022-10-12

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WO (1) WO2021110719A1 (fr)

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CN113796396A (zh) * 2021-07-20 2021-12-17 乐必易机器人技术有限公司 一种全自动制作鸡蛋仔的装置

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Publication number Priority date Publication date Assignee Title
AT398022B (de) * 1988-04-18 1994-08-25 Haas Franz Waffelmasch Verfahren zum herstellen von verrottbaren, vorzugsweise essbaren waffeln
AT511851B1 (de) * 2011-08-18 2015-03-15 Franz Haas Waffel Und Keksanlagen Ind Gmbh Backplatte für backöfen
AT514376B1 (de) * 2013-06-10 2016-12-15 Haas Food Equipment Gmbh Verfahren und Vorrichtung zur Herstellung unter Druck ausgebackener Waffelformkörper
EP3614848B1 (fr) * 2017-04-28 2021-08-18 Haas Food Equipment GmbH Dispositif de production d'une feuille à gaufrettes et feuille à gaufrette correspondante

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