EP4149266A2 - Ensemble de production de biscuit avec impression thermique - Google Patents

Ensemble de production de biscuit avec impression thermique

Info

Publication number
EP4149266A2
EP4149266A2 EP20935876.1A EP20935876A EP4149266A2 EP 4149266 A2 EP4149266 A2 EP 4149266A2 EP 20935876 A EP20935876 A EP 20935876A EP 4149266 A2 EP4149266 A2 EP 4149266A2
Authority
EP
European Patent Office
Prior art keywords
biscuit
cavity
depositor
filling
individual
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
EP20935876.1A
Other languages
German (de)
English (en)
Other versions
EP4149266A4 (fr
Inventor
Erdogan COBAN
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.)
Solen Cikolata Gida Sanayi ve Ticaret AS
Original Assignee
Solen Cikolata Gida Sanayi ve Ticaret AS
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 Solen Cikolata Gida Sanayi ve Ticaret AS filed Critical Solen Cikolata Gida Sanayi ve Ticaret AS
Publication of EP4149266A2 publication Critical patent/EP4149266A2/fr
Publication of EP4149266A4 publication Critical patent/EP4149266A4/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0072—Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0097—Decorating sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products

Definitions

  • the invention relates to a biscuit production method, in particular to a production assembly comprising the step of application of decorative features to the baked biscuit that travels in a conveyor.
  • Baked food products made of dough are generally obtained by mixing grain flours such as wheat or starch-based mixtures thereof and various excipients with water and subjecting to various processes in weight ratios according to a predetermined recipe to form biscuit dough with plastic properties.
  • an additional dough auxiliary body is usually provided the color of which is changed with a coloring agent such as cocoa, malt, and caramel and the auxiliary body having a different color is added to the biscuit dough by methods such as co-injection or like to form a pattern.
  • WO2018096420 discloses an apparatus for printing various graphical elements to the biscuit body by applying a food grade ink. Accordingly, a printing station having an edible ink prints for example any type of letters, marks, numbers, etc. to the upper surface of a layer that completes the final appearance of a biscuit.
  • the biscuit is manufactured from a dough of two different colors. It is also disclosed that the biscuit body can be manufactured from different biscuit dough of different colors in a multi-layered structure.
  • NL1020104C2 discloses a method for preparing a baked product provided with letters, numbers, a logo, a decoration or similar marking baked in a cooking zone.
  • the method discloses the process steps of preparing, optionally raising the dough, portioning by measuring, optionally applying a filling and baking by placing a carrier such as conveyor or cooking tray that delivers it into an oven until a ready-made baked product emerges and marking via infrared laser by a laser marker.
  • the object of the invention is to rapidly apply an edible filling to an individual biscuit in the biscuit production process.
  • the invention comprises a biscuit production assembly, comprising a conveyor provided with an individual biscuit taken from the outlet of an oven, a hot stamp engaging to the individual biscuit so as to form a cavity with a predetermined pattern from a support wall having a temperature selected from 80°C to 350°C, preferably from 150°C-350°C, particularly from 150-320°C, and a depositor supplying a filling such that it at least partially fills the cavity in the filling mode.
  • the biscuit production assembly also comprises a camera captures an image of the individual biscuit on the conveyor by being positioned above the conveyor and a controller with a signal transmission by the camera is detecting a first position of the cavity on the conveyor via image processing and switching the depositor to filing mode when the depositor is aligned to the first position.
  • the controller can determine the first position on video or intermittent pictures transmitted from the camera for image processing, from the color difference of the cavity on the biscuit, a predetermined geometry or the shadow of the cavity.
  • the first position can be defined by predetermining a reference as a position on or at the boundary of the cavity.
  • the temperature of the support wall is selected between 170-200°C. At this temperature, when the hot stamp engage with the individual biscuit, the cavity becomes darker without being burned such that it provides a contrast that the camera can detect while maintaining individual biscuits structural strength.
  • a preferred embodiment of the invention includes the conveyor comprises a movable conveyor belt on which the individual biscuit is transferred from the outlet of the oven and the camera and the depositor is provided at a predefined distance.
  • the conveyor belt ensures that the individual biscuits taken from the oven travels quickly towards the position of the camera.
  • the camera detects the position of the cavity from the image in all of the plurality of individual biscuits on the conveyor. The cavity is filled with the filling, with the individual biscuits travelling to the depositor.
  • a preferred embodiment of the invention comprises the depositor includes a plurality of nozzles disposed transversely and vertical to the travelling direction on the conveyor belt and in which the controller only opens the selected one aligned to the cavity while keeps the remaining closed in the filling mode.
  • each nozzle allows the cavities of different geometries on the individual biscuit to be filled with a completely edible filling, for example chocolate in the form of liquid that hardens in the room temperature, by scanning the area to be filled in as a line.
  • a completely edible filling for example chocolate in the form of liquid that hardens in the room temperature
  • the controller is configured to calculate a second position at a predetermined distance relative to the first position in the individual biscuit and switches the depositor into a filling mode to provide the filling to the cavity when the depositor is aligned to the second position.
  • the controller calculates the second position based on its calculation of the first position with the image processing algorithm.
  • the depositor can be both put into filling mode by first reaching the first position or the second position, and it can also provide filling to both positions by reaching both positions at the same time.
  • the depositor with transversely placed nozzles on the conveyor allows this.
  • the depositor is arranged in a circular route when aligned to the second position, such that it provides the filling following an outer rim surrounding the cavity from outside.
  • an outer rim is drawn from the filling by the depositor on the individual biscuit, while the cavity inside thereof is filled.
  • the viscosity of the outer filling may be chosen higher than the inner filling when the outer filling and the inner filling are fluid. In this way, while the rim remains fixed on the individual biscuit, the inner filling in the cavity moves in such a way to completely cover the cavity.
  • the depositor is filled with liquid filling, e.g. chocolate, which is in solid state at room temperature.
  • liquid filling e.g. chocolate
  • a preferred embodiment of the invention includes a cooling region is defined between the outlet of the oven and the hot stamp in the conveyor arranged such that cools down the temperature of the individual biscuit between 10-40 degrees. Thereby, the structural strength of the individual biscuit is increased before the hot stamping step. This prevents the individual biscuit from disintegrating during cavity forming.
  • a preferred embodiment of the invention includes an outlet cooling region in the conveyor which is adjusted such that the depositor then cools the individual biscuit to a temperature between 30-15°. The outlet cooling region makes the fluid edible filling, e.g. chocolate, packageable by allowing it to solidify on the individual biscuit.
  • a preferred embodiment of the invention includes a projection on the support wall which is adjusted such that it forms the cavity in an angular geometry.
  • the cavity in the form of a projection accelerates the recognition of the camera of the cavity by the image processing algorithm.
  • an embodiment of the invention includes a biscuit production assembly and a biscuit production method according to the description above.
  • the method also comprises the process steps of supplying the individual biscuit from the outlet of the oven to the movable conveyor belt; engaging the hot stamp to the individual biscuit from the support wall having a temperature selected between 150°C to 350°C to apply a cavity with a predetermined pattern; delivering an image of the individual biscuit to the controller by the camera; detecting the first position of the cavity via image recognition algorithm by the controller; and filling the cavity with edible filling by taking the depositor into a filling mode by the controller when the depositor is aligned with the first position.
  • a preferred embodiment of the invention comprises the process steps of staying in contact of the hot stamp on the individual biscuit for at least 1 second by baking the cavity to darken the color and detecting the first position from contrast difference in the image by the control element.
  • a preferred embodiment of the invention comprises the process steps of detecting the second position by calculating from the first position with a predetermined distance by the controller and supplying a filling in a route that forms a ring such that it surrounds the cavity when the depositor is aligned to the second position.
  • a preferred embodiment of the invention is a individual biscuit with filling inside having a hardened region comprising the cavity with filling obtained by a biscuit production method described above.
  • Figure 1a is the schematic front view of a representative embodiment of the biscuit production assembly including the hot stamping process according to the invention.
  • Figure 1b is the schematic view of the part in which the camera and depositor are located at the rest of the conveyor of the biscuit production assembly shown in Figure 1a.
  • Figure 2 is the schematic top view of two individual biscuits with different patterns aligned on the conveyor before they enter into the depositor.
  • Figure 3 is a perspective view of a filled individual biscuit obtained by the biscuit production assembly according to the invention.
  • Figure 4 is an invert view of the camera image in the processed state.
  • a representative embodiment of the biscuit production method, according to the invention is partially shown from the front.
  • a individual biscuit (40) is obtained by baking a biscuit dough in an oven (10).
  • the biscuit dough contains generally 5-25% by weight water, 30-80% by weight flour, 0.1-6% by weight baking agent, 5-35% by weight sugar and/or other sweetening ingredients and 0.1-6% by weight butter or vegetable oil. Other ingredients such as cocoa, hazelnuts can also be added to these typical ingredients.
  • the individual biscuit (40) is formed from the biscuit dough obtained by mixing the ingredients. Before being baked in the oven (10), the individual biscuit (40) takes its outer form by injection (47) without losing its plastic property, in a shell structure filled with for example an oil-based fluid chocolate.
  • a biscuit dough with sugar obtained according to the Example 4 of the W01992010101A1 incorporated herein with reference forms a individual biscuit (40) in the form of a truncated sphere which is flattened from the top and the bottom.
  • the body of the individual biscuit (40) made of edible crunchy material obtained by injection molding and firing of biscuit dough still forms a by-product (41) at the outlet of the oven (10) with a moisture content of over 5% and having a plastic shapeable structure under pressure, and at an outer wall periphery temperature (T c ) of 180°C.
  • the by-product (41) has a flat top part (44).
  • a conveyor assembly (50) comprising a conveyor belt (52) facing an outlet (12) of the oven (10) at one end transfers a plurality of individual biscuits (40) supplied from the outlet (12) arranged in an order and at a distance from each other in an environment at room temperature. Meanwhile, the individual biscuits (40) baked in the oven (10) at 200°C travels at the opposite end of the conveyor belt (52) by being cooled.
  • the individual biscuit (40) at the part of the outer periphery temperature (T c ) of 80°C is cooled to a temperature selected from 25-35°C by travelling at the room temperature to a cooling region (51) in the inlet of the conveyor belt (52).
  • a stamping temperature (T d ) is positioned to be higher at a distance such that a hot stamp (20) set to 180°C faces to the upper part of the by-product (41) on the conveyor belt (52).
  • the hot stamp (20) comprises a flat support wall (24) which is delimited by a circumferential edge (28) adjacent to an inner part (25) and a projection (23) which is placed at the center of the support wall (24) and shorter than the height of the inner part (25).
  • the projection (23) is in a star-like form with rounded corners.
  • the hot stamp (20) has an inverted U-like cross-section form at the center of which the support wall (24) is located and a flat circumferential edge (28) facing downwards.
  • the circumferential edge (28) is in the form of a ring.
  • a flat and ring-shaped inner rim (27) abutting against the circumferential edge (28) fits to the flat face of the support wall (24) at a distance surrounding the projection (23).
  • a lifting arm (26) in the form of a flat bar carries from its lower end the support wall (24) by rising vertically from its opposite face.
  • the lifting arm (26) is at the end of a robot arm (not show) and carries the support wall (24) such that it follows the by-product (41) thereon with which it is aligned by making a relative movement according to the speed of the conveyor belt (52).
  • An electrical resistor (21) is adapted to the hot stamp (20) so as to raise the stamping temperature (T d ) of the metal support wall (24) to 180°.
  • a lifting arm (26) in a forming position abuts against the individual biscuit (40) to apply a force providing a plastic deformation from the top part (44) by travelling with a first relative speed (v1) both forward such that it follows the individual biscuit (40) and towards an outer periphery (42) in a downstream direction.
  • This force is selected between 0.01-0.2 N.
  • the resistor (21) heats the hot stamp (20) and the hot stamp (20) provides a pressure with a pre-stress from the circumferential edge (28) to the top part (44).
  • the top part (44) is significantly filled to the support wall (24) by means of the plastic deformation from the outer periphery (42) by providing a neck (35), until it contacts with the inner rim (27).
  • the lifting arm (26) travels with a much lower speed that the speed of approaching to the individual biscuit (40).
  • having a crack on the outer periphery (42) is provided by arranging the support wall (24) approximately 80-100°C warmer than the individual biscuit (40).
  • Hot stamp (20) with a temperature set to 180°C applies high temperature from the circumferential edge (28) to the top part (44) by the projection (23) and the circumferential edge (28).
  • the individual biscuit (40) both minimizes the porous structure by reducing the moisture and deforms by means of the Maillard reaction in the parts to which high temperature is applied, due to the high sugar contents that it contains and it forms a hardened region (30) having a higher breakage strength.
  • the hardened region (30) includes a ring structure with two steps formed by the joining of an outer rim (34) and an inner rim (36) coaxial therewith and having a narrow diameter with the neck (35), and a cavity (32) the depth of which is created by projection (23) entering inwards at the center of the top part (44).
  • the filling (62) on the hardened region (30) that the hot stamp (20) creates on the individual biscuit (40) is seen in perspective.
  • the cavity (32) is a depression formed by the projection (23) at the top part (44) in the form of a rounded star.
  • the cavity (32) is surrounded by both the inner rim (36) and the adjacent concentric outer rim (34) in a ring form at a radial distance.
  • a base (46) of the individual biscuit (40) is in a planar form such that it provides a stable placement on the conveyor belt (52).
  • the hot stamp (20) applies heat to the individual biscuit (40) until it forms the hardened region (30) from the contacting parts by means of the resistor (21), by being placed on the top part (44).
  • the hot stamp (20) is applied onto the top part (44) with a stamping temperature (Td) of 180°C for 5 seconds.
  • the lifting arm (26) travels at the first relative speed (v1) both in the downward direction and in the travelling direction of the conveyor belt (52) and thus the production continues on the moving conveyor belt (52) without interruption.
  • the hot stamp (20) differentiates from the support wall (24) by browning the outer periphery (42) with which it contacts.
  • a pressure can be applied onto the individual biscuits (40) on a tray or conveyor belt (52) only by means of the up and down movement of the lifting arm (26) without sliding to any side.
  • the lifting arm (26) lifts the hot stamp (20) over the individual biscuit (40) by means of a forward and upward movement at a second relative speed (v2).
  • the individual biscuit (40) is heated around 40°C by the application of the hot stamp (20).
  • a camera (70) placed to face to the individual biscuits (40) on the conveyor belt (52) feeds an image (31) on the conveyor belt (52) over a video stream to a controller (80) with a central processor, as shown in invert color for the clarity of image in Figure 4.
  • the controller (80) recognizes the star form of the cavity (32) through the image
  • the controller (80) calculates a second position (R 1 ) in Cartesian coordinates by adding as much as the distance between the first position (R) accordingly.
  • the second position (R) is the starting point of the circular path of the outer rim (34).
  • the hardened region (30) prevents the cracking against the thermal stresses provided by the depositor (60) and created by the temperature difference between the outer periphery (42) and the filling (62) of different temperatures.
  • the depositor (60) forms a middle part (64) of the filling (62) by completely filling the cavity (32).
  • the depositor (60) aligned with the outer rim (34) forms a circular ring (66) of the filling (62).
  • the cooled filling (62) solidifies and is fixed on the outer periphery (42).
  • the controller (80) includes a plurality of nozzles (68) arranged transversely in order on the conveyor belt (52) as seen in Figure 2.
  • the nozzles (68) are aligned to each other transversely and in an inclined manner on the first line (54) and the second line (56) that form the passage path on the conveyor belt (52) of each individual biscuit (40).
  • Each individual biscuit (40) is baked by pulling in different outer diameters according to the baking parameters in the oven (10). Therefore, the offset distance of the cavity (32) from the center of the individual biscuit (40) varies.
  • the camera (70) calculates the second position (R’) based on the first position (R) of the cavity (32).
  • the depositor (60) passes into the filling mode when the cavity (32) of each one of individual biscuits (40) is aligned vertically to the depositor (60).
  • the filling mode is finalized by transferring the filling (62), in the example liquid chocolate, to the individual biscuit (40) on the conveyor belt (52) such that it will free-fall from the nozzle (68) corresponding to the depositor (60) and then closing the nozzle (68) such that it blocks the filling (62).
  • the depositor (60) is taken into the filling mode by providing signal transmission by the controller (80). This process is carried out only when the nozzles (68) that the cavity (32) is aligned with are opened during the travelling thereof and while it moves on the conveyor belt (52).
  • the controller (80) both transfers a filling (62) from the nozzles (68) corresponding to the top of the outer rim (34) such that it forms a cavity
  • the cavity (32) is in the form of a star.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Making Paper Articles (AREA)

Abstract

L'invention concerne un ensemble de production de biscuit comprenant un poinçon chaud (20) en prise avec le biscuit individuel (40) pour former une cavité (32) avec un motif prédéterminé au moyen d'une paroi de support (24) ayant une température choisie entre 80 °C et 350 °C et un dispositif de dépôt (60) fournissant une garniture (62) garnit au moins partiellement la cavité (32) avec le mode de garniture. L'ensemble de production de biscuit comprend également une caméra (70) qui capture une image (31) du biscuit individuel (40) sur le convoyeur (50) du fait qu'elle est positionnée au-dessus du convoyeur (50), un dispositif de commande (80) avec une transmission de signal par la caméra (70) détecte une première position (R) de la cavité (32) sur le convoyeur (50) par l'intermédiaire d'un traitement d'image (31) et commute le dispositif de dépôt (60) vers le mode de garniture lorsque le dispositif de dépôt (60) est aligné sur la première position (R).
EP20935876.1A 2020-05-14 2020-10-19 Ensemble de production de biscuit avec impression thermique Pending EP4149266A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
TR2020050420 2020-05-14
TR202009566 2020-06-19
PCT/TR2020/050958 WO2021230833A2 (fr) 2020-05-14 2020-10-19 Ensemble de production de biscuit avec impression thermique

Publications (2)

Publication Number Publication Date
EP4149266A2 true EP4149266A2 (fr) 2023-03-22
EP4149266A4 EP4149266A4 (fr) 2024-05-29

Family

ID=78524734

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20935876.1A Pending EP4149266A4 (fr) 2020-05-14 2020-10-19 Ensemble de production de biscuit avec impression thermique

Country Status (2)

Country Link
EP (1) EP4149266A4 (fr)
WO (1) WO2021230833A2 (fr)

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9026991D0 (en) 1990-12-12 1991-01-30 United Biscuits Ltd Improvements in and relating to biscuits
ATE213591T1 (de) * 1995-10-30 2002-03-15 Nestle Sa Schokoladeformen
DE19741717C1 (de) * 1997-09-22 1999-02-25 Bahlsen Kg Verfahren und Vorrichtung zum Herstellen einer Dauerbackware
NL1020104C2 (nl) 2002-03-04 2003-09-05 Jense Systemen B V Werkwijze voor het bereiden van een gemarkeerd bakproduct, alsmede met de werkwijze verkregen gemarkeerd bakproduct.
GB2432773A (en) * 2005-12-02 2007-06-06 Mars Inc Confectionery product comprising different fillings
CN101323197A (zh) * 2007-06-11 2008-12-17 郑汉平 一种硅胶版的制备工艺
CN102905564A (zh) * 2010-03-23 2013-01-30 雀巢产品技术援助有限公司 增强食品产品的外观
GB201004895D0 (en) * 2010-03-23 2010-05-05 Cadbury Uk Ltd Consumables and methods of production thereof
JP2013188793A (ja) * 2012-03-15 2013-09-26 Kyoho Mach Works Ltd 熱間プレス装置及び熱間プレス方法
US10842319B2 (en) * 2014-04-10 2020-11-24 ONBREAD Ltd. Food imprinting device
CN105557906B (zh) * 2015-12-07 2020-02-18 贵州省华腾农业科技有限公司 一种薏米木糖醇饼干及其制作方法
LU93325B1 (en) * 2016-11-28 2018-06-05 Soremartec Sa Industrial process for manufacturing biscuits
CN111801135B (zh) * 2018-03-30 2023-06-27 富士胶片株式会社 微针阵列的制造方法

Also Published As

Publication number Publication date
EP4149266A4 (fr) 2024-05-29
WO2021230833A3 (fr) 2022-01-27
WO2021230833A2 (fr) 2021-11-18

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