BR102016007192A2 - Methods and Devices for Making Edible Waffle Products - Google Patents

Abstract

The present invention relates to a bakery machine for the continuous manufacture of edible waffle products, especially waffle rolls (2), with at least one continuously circulating heated cooking surface (3) for the baking at least one continuous, plastic deformable, hot-rolled continuous waffle strap (4) consisting of liquefied sugar-containing waffle dough and a processing station (6) whereby for each waffle strap ( 4) cooked, there is a pouring assembly (7) for pouring the waffle batter (5) onto the baking surface (3), the pouring assembly (7) having a pouring surface (14) which receives the batter. waffle (5), with the pouring face (14) casting ribs (29) arranged in the direction of flow of the waffle dough, these slots extending to the transfer edge (15), whose distance from the cooking surface (3 ) determines the thickness of the dough strap and the depth The level of the casting ribs (29) determines the height of the grooves (30) in the mass belt (25). furthermore, the invention comprises a method for making waffle rolls.

Description

Report of the Invention Patent for "METHODS AND DEVICES FOR THE MANUFACTURE OF EDIBLE WAFFLE PRODUCTS".

[001] The present invention relates to a baking machine for the continuous manufacture of edible waffle products, especially waffle rolls, with at least one continuous circulating heated baking face intended for baking at least a continuous, elastically deformable, continuous waffle strap consisting of liquefied sugar-containing waffle dough and a processing station in which for each baked waffle strap a pouring set is provided for pouring the waffle dough onto the baking surface, the pouring assembly having a pouring surface receiving the waffle dough, leading the waffle dough to the baking surface and, with the transferring edge to the baking surface, providing the material with the forming a brace of cooked material.

Furthermore, the invention relates to a method for making waffle rolls.

[003] In the manufacture of waffle rolls, a baking machine on a hot baking surface, continuously circulating in a direction around a horizontal turning axis, from a liquefied sugar-containing waffle dough is baked. continuously a continuous waffle strap which in hot state is plastic deformable and with its underside adheres to the hot cooking surface. The cooked waffle belt at a predetermined withdrawal level in the direction of travel of the baking surface will be removed from this surface and wound into a lower, coiled, overlapping winding device to form a continuous hollow shaped body. of a plastic deformable glove from which individual waffle rolls are cut, which on subsequent cooling become typical crunchy and brittle consistency.

The baked waffle belt will be removed by a horizontal sealing knife arranged perpendicular to the direction of travel of the baking surface from the baking surface passing along the removal knife.

The removed waffle strap will be wrapped in a winding device arranged obliquely with respect to its course, ie direction of travel, which device is known, for example, from AT-PS 314 960, verifying that the the removal is in spiral and overlapping shape, the strap being wound into a hollow, continuous, plastic deformable and glove-like body. This winding device has two winding organs that rotate in the opposite direction around reciprocally parallel turning axes, which organs form a slit of rolled material with each other. A winding member is configured as a rod around which the waffle strap is wound coiled and overlapped in the form of a hollow glove body. The other winding member is configured as a cylinder that drives the cooked waffle strap to the rod, ie to the winding slit, in an oblique position, pressing the waffle strap during winding against the rod, i.e. against the hollow, glove-shaped body. The cylinder has in its circumference a transport thread through which the hollow glove body, together with the rotating rod, will be advanced in its longitudinal direction. The oblique position of the winding slot in the direction of travel of the waffle strap on the one hand, ie the rotations of the cylinder provided with the thread on the other hand, determine the extent of reciprocal overlap of the different turns of the waffle strap on occasion. of the glove-hollow body winding and thus the number of layers of waffle straps respectively overlapping, ie the thickness of the glove-shaped hollow body formed by the overlapping layers of waffle straps.

[006] For the manufacture of the continuous waffle strap, the waffle dough, depending on the type of baking machine, will either be poured directly upwardly from the hot and circulating baking surface or will be conveyed to the surface. of hot circulating baking on a downwardly facing part of a pouring plate, whose upper side declines obliquely towards the cooking surface and Together with this surface forms a cuneiform crack that is filled with the waffle dough and from which the dough of waffle will be continuously removed from the rolling and hot baking surface. In both cases, a continuous waffle dough belt is formed on the hot cooking surface which, with its underside, adheres to the cooking surface and during circulation of the cooking surface is cooked to the shape of a belt. of plastic deformable waffle. In adjusting the width and thickness of the respective waffle belt according to the type of baking machine, different parameters will be used. One parameter is the configuration of the rolling cooking surface which can be configured completely smooth or may have a concavity that collects the respective dough belt. Another parameter is the viscosity of the liquefied waffle dough, prepared mainly from flour, sugar and water, and the viscosity of this dough changes mainly in relation to the water portion. Another parameter is the way the liquefied waffle dough is applied to the baking surface. When applied over a pouring surface, the cuneiform slit between the cooking surface and the pouring plate and the lateral limitations of the pouring plate can be used to control the width and thickness of the cooked waffle strap. In the process of direct pouring over the circulating cooking face, one or more pouring jets facing the cooking surface may be employed. The width and thickness of the cooked waffle belt may be influenced in relation to the baking surface by the width of a single stationary Leak Jet, or by the spatial arrangement of several stationary Leak Jets along the baking surface, or by the movement of one or more spouts in front of the cooking surface.

[007] To increase the production capacity of breadmaking machines for the continuous manufacture of edible waffle rolls, it is known to cook on the outer side surface of a heated, rotatable, rotatable baking drum around a horizontal turning axis. , of up to six straps and waffle at the same time and in an adjacent position, winding in six closely adjacent winding devices, with the spiraling and overlapping winding in the form of six continuous glove-shaped hollow bodies which will be individually divided into waffle rolls.

[008] For the manufacture of new forms of cooked pasta belts that can be designed, for example in the form of hollow rolls with a modified optical configuration or enhanced taste, there is a desire to provide the cooked pasta belt with ribs or ribs. stretch marks. Hitherto it was known to apply ribs, ribs or some other texture to one of the surfaces of the baked dough belt, having been used the rolling cooking surface of the baking drum with a corresponding surface configuration. In practice, however, this has resulted in the problem that keeping the cooking surface clean is difficult and therefore problematic. This applies especially to modern fast-moving machines in which a plurality of baking product belts are produced simultaneously side by side. The formation of impurities on the cooking surface inevitably results in unpleasant scrap.

The present invention surprisingly solves this problem by the fact that the pouring face has, in the direction of waffle mass flow, pouring ribs disposed therein, extending to the edge of the transfer and whose distance of the cooking surface determines the thickness of the dough belt and the depth of the casting ribs determines the height of the ribs in the dough belt.

Preferably, the casting ribs may be configured at the transfer edge from the casting surface to the maximum depth of the ribs. Preferably, it is provided that a withdrawal device is positioned adjacent to the cooking surface, and preferably a winding device sequential to said removal device is provided for producing a continuous hollow glove body and a sequential cutting device. to the take-up device for cutting the hollow glove body into individual waffle rolls, each take-up device having a take-up slit positioned obliquely with respect to the path of the respective cooked waffle strap, which slit is configured between two take-up members. reciprocally rotating winding, of which a winding member is configured as a winding rod, around which the cooked waffle belt will be wound in a spiral shape and overlapped to the shape of a continuous hollow like glove body, and the another winding organ is configured as a compression cylinder.

Advantageously, the transfer edge distance from the cooking surface may be 0.5 to 3 mm and the maximum depth of the casting ribs may be about 0.5 to 5 mm.

In addition, the compression cylinder may have helically shaped conveying ribs and the waffle strap ribs formed, and the conveying cylinder conveying ribs may mutually reciprocate.

According to another embodiment of the invention, prior to rolling into the ribbed surface of the cooked waffle belt a spray nozzle for applying a filler may be provided.

According to a further feature, the removal device is a cutting knife, abutting the cutting edge on the cooking surface, which removes the cooked waffle belt from the cooking surface, leading it to a sequential belt processing station. Waffle

[0015] The method for making waffle rolls is that from a liquefied sugar-containing waffle dough a plastic deformable waffle belt is baked which, in a winding device, may be wrapped in a hollow body. The continuous glove shape which may be separated into segments in a cutting device is characterized by the fact that the waffle batter can be baked with parallel ribs converging in the longitudinal direction of the waffle strap. It is then rolled up and then cooled to the cutting temperature or allowed to cool.

With the present invention the problem can be solved that hollow waffle rolls can be stable, yet can be crisp to the greatest extent possible, cannot be easily moistened deeply and all with the smallest possible volume of dough. . According to conventional processes, these requirements are mutually contradictory to these requirements. In the arrangement according to the invention a thin-mass strap with longitudinal ribs is formed, which meets the requirements. The hollow rolls thus formed are crunchy, stabilized, cannot be easily moistened deeply and have a reduced mass volume. In addition, due to the existence of the ribs, an optical effect may be produced which advantageously influences the product. By inserting filler masses into the notches between the longitudinal ribs of the waf-fle belt, advantageous taste and haptic sensations can be produced.

In the following, the invention will be described in more detail with examples based on the schematic drawings.

Figure 1 schematically shows, in side view, a bakery machine with pouring assembly and removal device.

Figure 2 shows an example of implementation for the removal device with subsequent winding device.

Figures 2a, 2b and 2c show schematically the removal device with different versions for the winding device.

Figure 3 is a top view for the schematically presented wrapping device of the baked dough belt.

Figure 4 is a side view of the pouring device at the time of pouring the dough onto the cooking surface.

[0023] Figure 5 shows a top view of the leaky ribbed pouring plate adjacent the cutting cooking surface.

[0024] Figure 6 is a partial section through the end area of the winding rod and the coiled mass belt.

[0025] Figure 1 shows here the essential parts of the baking machine for the continuous manufacture of edible waffle products, especially waffle rolls. These baking machines are integral to the prior art and comprise a baking drum 20 which is rotated about the horizontal axis 21 in the direction of arrow 22. By heating elements not shown here, the baking drum 20 will be heated internally. whereby the outer cylindrical cooking surface 3 of the cooking drum 20 will be heated to the required cooking temperature. By means of the pouring assembly 7 a sugar-containing liquefied waffle dough will be continuously poured, which forms a continuous dough strap on the cooking surface 3, the strap with the cooking drum circling the arrow 22 as the cooking strap and during circulation will be cooked to the waffle strap. The hot plastic deformable waffle strap 4 adhering with its underside to the hot cooking surface 3 in the lateral apex area of the drum at a predetermined horizontal removal level will be removed from the hot cooking surface 3 by a removing device 8. The baked waffle belt will be conducted for sequential processing which, in the embodiment shown herein, consists of a winding device 9, from which the waffle belt, for the purpose of forming Waffle rolls 2, the so-called hollow rolls, will be rolled up and removed from the coiled rod.

Furthermore, Figure 1 only schematically shows the pouring nozzle 23, from which the dough is applied to the pouring plate 19, whose sloping upper surface to the cooking surface 3 forms the pouring surface. 14

Furthermore, Figure 1 shows only by way of example a spray nozzle 24 in the area of the removing device 8, with which the surface of the formed cooked belt may be sprayed with desired materials such as chocolate, as filler. or sticky mass.

The long-known mode of operation of these baking machines provides that the dough, which is relatively thin and has a high sugar content, is transferred from the pouring nozzle 23 onto the pouring plate 19 and through the edge. The conveyor 15 will be carried to the cooking surface 3 of the cooking drum 20. The distance between the transferring edge 15 and the cooking surface 3 determines the thickness of the dough belt. The pasta belt moves Along with the cooking drum 16 when it is cooked until it is heated and cooked it will be removed as a waffle belt 4 with the removing knife 17 from the cooking surface 3 and advanced to the station. in the present case up to the winder 9. In a known manner, the waffle belt will be wound obliquely by the winder rod and the continuous hollow glove body thus formed will be cut into corresponding segments so that known hollow rollers are formed. However, the waffle belt 4 may also be processed sequentially in another manner, for example in spatial form, in cone form etc. Through the hollow winding rod, the hollow roll can also be filled with dough.

Figure 2a shows an exemplary embodiment of the processing station 6 showing how the cooked waffle belt 4 is removed by the removing knife 17 and carried to the winding device 9. The winding device comprises a winding rod 12. clockwise, as well as an upwardly driven compressor cylinder 26. The waffle strap 4 will be pulled into the winding slit 27 and wound obliquely over the winding rod 12, when the hollow, glove-like body ready will be moved away from the winding rod. By means of a sequential cutting assembly hollow rollers can be cut.

In the embodiment according to figure 2a it should be noted that the face of the waffle belt, originally subjected by the cooking surface 3, is now lying internally on the hollow ready body.

The embodiment according to figure 2b is essentially similar to that of figure 2a. Nevertheless, the winding on the winding rod is made such that the face of the outer waffle belt in the baking process is laid on the inside.

The two variants of the winding process according to figures 2a and 2b result in different surface configuration possibilities, influenced by the upper section of the cooking surface 3 and the surface of the compressor cylinder 26 '.

Also the embodiment according to figure 2c works in a similar manner as the version according to figure 2b, however, in addition to the compression cylinder 26, a second compression cylinder 26 is still provided.

This second compression cylinder 26 'serves to support the process of threading the end of the cooked waffle strap when the baking and rolling process is started.

Figure 3 is a schematic top view of the removal device 8. The rotating axis of the cooking drum 20 is positioned parallel to the drawn plane. The waffle belt 4, cooked by the cooking drum 20 circulating on its cooking surface 3, will be removed from the cooking surface by the removable knife 17, not visible here, and transferred to the motor driven winding rod 12. By the compression cylinder 26 the necessary pressure will be exerted on the winding process. The compression cylinder 26 has helical conveying ribs 33, whereby the obliquely wound product, ie the hollow glove body 10, will be displaced beyond the end of the spool rod and is then withdrawn by a non-sealing assembly. shown, cut and conducted for sequential processing.

Figure 4 is a side view of the pouring plate 19 provided according to the invention, whose pouring face 14 has leakage ribs extending from the pouring face 14 to the transfer edge 15.

In the top view according to figure 5, for example, four casting ribs 29 of this type are drawn. In practice an essentially larger number of such casting ribs is envisaged, for example twenty.

As can be seen from figure 4, the liquefied mass 5 passes both into the gap between the cooking surface 3 and the transfer edge 25, as well as penetrating the pouring ribs 29, so that a belt is formed. of relatively thin mass as basic layer of mass 31 with adjacent parallel ribs 30.

After the baking process, in the removing device 8 (see figures 1-3) the freshly baked waffle belt can be removed with the removing knife 17 and conducted for sequential processing, with the belt being removed. of waffle on the face previously facing towards the cooking surface 3 may be completely smooth, whereas on the other side of the waffle belt are arranged reciprocally parallel to-ribs 30 as formed by the casting ribs.

Fig. 6 is a cross-sectional view of the end of the winding rod 12 and on the left side, in a fragmented form, showing the overlapping segments of the rolled and cooked waffle strap, the ribs 30 being arranged in an outward position. In the overlapping areas, therefore, the inner face of the already cooked batter base layer 31 is situated over the ribs of the underlying glove. Reference numeral 32 indicates a filler which may be introduced, for example, during the winding process and which may cause pleasant or haptic flavor conformation.

The casting process according to the invention with the casting ribs in the casting plate may be integrated into all constructions of this kind for the manufacture of this type of waffle straps and hollow ribs. The intended purpose of achieving - with as little mass as possible - is achieved, yet a firm structure of the waffle belt, and the finished product may have a higher crispness, yet still have the necessary solidity and water resistance. By an arrangement and corresponding configuration of the helical ribbed back pressure cylinder, an optical configuration of the surface of produced hollow rollers can be achieved. Due to the ribbing, the crispness of the products may be increased. On the other hand, the hollow spaces formed may also be filled with batter such as chocolate batter.

REFERENCE LIST 1 Baking Machine 2 Waffle Rolls 3 Baking Surface 4 Waffle Strap 5 Waffle Dough 6 Processing Station 7 Leak Set 8 Removal Device 9 Winding Device 10 Hollow Shaped Body 11 Winding Rod 12 winder 13 Cylinder 14 Leakage surface 15 Transfer edge 16 Baking belt 17 Removal knife 18 Transport thread 19 Leak plate 20 Baking drum 21 Shaft 22 Arrow 23 Leakage nozzle 24 Spray nozzle 25 Baking strap 26 Compression cylinder 26 ' Compression Cylinder 27 Winding Slot 28 Motor 29 Leak Ribs 30 Grooves 31 Basic Bulk Layer 32 Filling Mass 33 Transport Ribs

Claims (8)

1. A baking machine for the continuous manufacture of edible waffle products, especially waffle rolls (2), with at least one continuously heated and circulating baking surface (3) for baking at least one waffle belt (4) continuous, plastic deformable in a hot state and consisting of liquefied sugar-containing waffle dough and a processing station (6) in which, for each cooked waffle strap (4), a pouring set (7) is provided for pouring waffle dough (5) on the baking surface (3), and the pouring assembly (7) has a pouring face (14) which receives the waffle dough (5), leading the waffle dough to the surface (3) and transferring with the transverse edge (13) to the cooking surface (3) by forming the cooking belt (16), characterized in that the pouring surface (14) has v ribs (29), arranged in the direction of flow of the waffle dough, extending to the transfer edge (15) and whose distance from the cooking surface (3) determines the thickness of the dough belt and the depth of the casting ribs (29) determines the height of the grooves (30) on the dough belt (25). Baking machine according to Claim 1, characterized in that a removal device (8) is provided adjacent to the baking face, and preferably a winding device (9) sequential to said removal device is intended for use. producing a continuous glove-shaped hollow body (10) as well as a sequential cutter to the winder device for cutting the hollow body into individual waffle rolls (2), each winder device having a slot between (11) obliquely disposed with respect to the path of the respective cooked waffle strap (4), the slit is configured between two oppositely rotating winding members, of which one winding member is configured as a winding rod (12) at the same time. around which the baked waffle strap (4) will be wrapped in superimposed helicoidal form to form a continuous glove-shaped hollow body (10), the other being No winder configured as compression cylinder (26). Baking machine according to claim 1 or 2, characterized in that the pouring ribs (29) are positioned from the pouring surface (14) of a pouring plate (19) to the maximum depth of ribs on the transferring edge (15). Baking machine according to any one of claims 1 to 3, characterized in that the distance between the transferring edge (15) and the cooking surface (3) is 0.5 to 3 mm and the maximum depth of the casting ribs it is about 0.5 to 5 mm. Baking machine according to any one of Claims 1 to 4, characterized in that the compression cylinder (26) has helical conveying ribs (33) and the ribs (30) formed from the waffle belt (4). and the conveying ribs (33) of the compression cylinder (26) intersect. Baking machine according to any one of Claims 1 to 5, characterized in that a spray nozzle (24) is provided prior to wrapping on the ribbed surface of the cooked waffle belt (4). a filling mass (32). Baking machine according to any one of claims 1 to 6, characterized in that the removing device (8) is a removing knife (17) abutting the cutting edge on the cooking surface (3) which removes the waffle strap (4) cooked from the baking surface (3), leading it to a processing station (6) for sequential processing of the waffle strap (4). 8. Method for producing waffle rolls, from which from a liquefied sugar-containing waffle dough a plastic deformable waffle belt is baked which will be wound into a continuous hollow glove-shaped winder; possibly cut into segments in a cutting assembly, characterized in that the waffle dough is baked with parallel ribs (30) converging in the longitudinal direction of the waffle strap, then rolled to be cooled or allowed to cool to cutting temperature.