CH709454A1 - From bread dough baked rolls, where above ground a continuous tunnel-like bulge is formed, for the purpose of holding a sausage on a narrow cardboard plate. - Google Patents

From bread dough baked rolls, where above ground a continuous tunnel-like bulge is formed, for the purpose of holding a sausage on a narrow cardboard plate. Download PDF

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Publication number
CH709454A1
CH709454A1 CH00492/14A CH4922014A CH709454A1 CH 709454 A1 CH709454 A1 CH 709454A1 CH 00492/14 A CH00492/14 A CH 00492/14A CH 4922014 A CH4922014 A CH 4922014A CH 709454 A1 CH709454 A1 CH 709454A1
Authority
CH
Switzerland
Prior art keywords
sausage
tunnel
rolls
bread
formed
Prior art date
Application number
CH00492/14A
Other languages
German (de)
Inventor
Rudolf Götschi
Original Assignee
Rudolf Götschi
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 Rudolf Götschi filed Critical Rudolf Götschi
Priority to CH00492/14A priority Critical patent/CH709454A1/en
Publication of CH709454A1 publication Critical patent/CH709454A1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21BBAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00Parts or accessories of ovens
    • A21B3/15Baking sheets; Baking boards
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/32Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/40Products characterised by the type, form or use

Abstract

The bread roll (1) baked from bread dough has, starting from the bottom, a tunnel (2) for receiving and holding a sausage (5) on a carton plate (6). The shapes of the tunnel and the bottom of the bun are achieved by projecting, wave-like forms on baking sheets.

Description

The invention relates to biscuits, i. Baked goods that meet the requirements of bread, according to the guidelines for bread and biscuits, and weigh about 80 to 150 grams. These are e.g. Wheat rolls, wheat mixed bread rolls, lye biscuits etc. These products are called rolls in the following.

On the goods issue tables of food stalls and sausage stands, where at bar tables, or even without these, eaten, like other edibles, as a "finger food", even on a cardboard plate, a grilled, whole sausage, a roll and something Mustard, presented. For this purpose, a paper napkin is delivered. For reasons of economy, the carton plates are rectangular and often very narrow. In addition to the sausage there is hardly any room left for the bread roll. It threatens to fall off, especially if the bottom of the bun, by rising when baking, has a round shape. Often the bun is crooked on the sausage and the edge of the carton plate and threatens to roll down. For this reason, when taking and carrying away the carton plate, with sausage and rolls, especially in the crowd, extreme caution is required. In order to avoid that the bun, or even the sausage, fall from the carton plate, the bread and the hot sausage must be secured with the second hand. Also, the napkin must be held with one or the other hand.

It becomes even more difficult when another object is already carried with the second, the securing hand, e.g. a mug with a drink. The takeover, the carrying away and the freehand food, the so delivered sausage with bread rolls on a carton plate, are very cumbersome and disadvantageous.

The invention is based on the object of developing rolls in which the mentioned disadvantages are avoided and advantages are created. This object is achieved according to the invention that by preparing the dough forms and baking on baking sheets, which are provided with, surfaces and erected round arch, a continuous, round arch-like tunnel, from the bottom of the rolls, is formed.

In the following, preferred embodiments of the invention will be described with reference to the accompanying drawings. Show it: <Tb> FIG. 1 <SEP> a perspective view of the bun on sausage and carton plate, with holding hand. * '' <Tb> FIG. 2 <SEP> a schematic sectional view of a roll placed on a sausage, with tunnel and horizontal bottoms, on carton plate, first version. <Tb> FIG. 3 <SEP> is a schematic sectional view of a roll placed on a sausage, with tunnel and outward sloping bottoms, on carton plate, second version. <Tb> FIG. 4 <SEP> Schematic sectional view of a part of a baking sheet profile, for rolls with a flat bottom and rolls placed on top <Tb> FIG. 5 <SEP> Schematic sectional view of part of a baking sheet profile for bread rolls, with buns placed on top and slanted bottom on both sides of the tunnel

Hereinafter, the details of the drawings Fig. 2 will be explained. The explanations also apply to the drawings in FIG. 3. The only difference is that the floors 4 in Fig. 2 are horizontal and the two lower sides of the bottoms 8 of the roll, in Fig. 3, are sloping sloping outwards. Grill sausages do not always have the same diameter, sausages, e.g. have a diameter of 28 to 32 mm. Other grilled sausages have a diameter of about. 36 mm. The material of the sausages is elastic. The tunnel 2 is formed so that when placing the roll 1 on the sausage 5, this is well managed, but is not trapped. This is necessary so that the roll 1, as needed, can be easily lifted from the sausage 5. The width of the tunnel 2 measures more than the diameter of the aforementioned sausages. The distance between the tunnel ceiling 3 of the roll 1 and the carton plate 6 is smaller than the diameter of the sausage. 5th

If the sausage 5 is on the carton plate 6 and the ceiling 3 touches in the tunnel 2 of the bun, then the roll 1 forms a kind of lever and the sausage 5 forms the support under the pivot point of the lever. By rocking the outer sections 7 of the bread roll 4 can alternately touch the carton plate 6. By pressure, from above, on the bun 1 and simultaneous pressure from below on the carton plate 6, the elastic sausage 5 in the tunnel, 2 between bread rolls and carton plate 6, clamped and pressed wide .. Since sausages are elastic, this state remains until the pressure subsides. The tunnel 2 is, as described above, formed so that even with squeezed sausage, 5 whose underside, the tunnel in the direction of carton plate still surmounted. This creates so much adhesion that it becomes possible not only to hold the carton plate horizontally, but to tilt it in all directions without running the risk of sausage, or rolls, or on the bread roll, or under the carton plate , held napkin, fall off. A big advantage is that the handling can be done with one hand. The way of working is simple. The seller places the carton plate on the goods issue table, places the grilled sausage on the carton plate, puts the roll over the sausage, places the paper napkin on the bun and the customer records the order with one hand and carries it away with one hand. When eating, without storage device for the carton plate, the customer, with one hand, the order, just as when carrying away, hold on. With the other hand he can break off small pieces of sausage and rolls and bring them to his mouth.

Fig. 1 shows the arrangement how carton plate, sausage and rolls are performed in the hand. The thumb is on the bread roll while the remaining fingers reach under the carton plate. The napkin, not shown here, can be trapped between the thumb and bun, or between the carton plate and other fingers.

In order to achieve the correct shaping of the tunnel and the bottom of the rolls, new corrugated sheet-like profiles for baking sheet are required. These baking trays Fig. 4 and Fig. 5, have in their entire length on wave-like elevations.

In Fig. 4, a part of a baking sheet profile 9 is shown schematically. Between the wave-shaped elevations, hereinafter referred to as shaft 10, the sheet metal base 11 is flat and horizontal. This baking sheet profile has the effect of creating a tunnel from the bottom of the bread roll and ensuring that the bread rolls are level with each other and flat.

Fig. 5 shows a part of another version of a baking sheet profile 13. The metal floor 14, which is located in each case between two shafts M, is tilted slightly obliquely down to the Blechbodenmittel5. This profile is suitable for bread rolls, whose bottom, from the tunnel, to the outside, to be directed downward. Due to the smaller spacing between the shafts 16, this shape is suitable for dough pieces which are positioned on adjacent shafts 16 and pushed, i. Contact points 17 have. This means that the dough pieces 18 touch each other in the oven, where no crust forms there. This is evident when you separate the buns after baking. At the points of contact they have no crust. From the crumb it is easier to break off small pieces than from the crust. This is an advantage when eating. In another version, not shown here, the shaft 16 may be lower and wider, but the adjacent metal plates 14 sloping even more obliquely than shown. This profile is suitable for sausages with a larger diameter.

Operation:

Depending on a series of pre-formed dough pieces is spaced from each other, each one placed on a shaft of the baking sheet. The baking sheet profiles keep the tunnel and the bottom of the rolls in the right shape. The rest of the design is left to the creativity of the master baker. He can create round, oblong, or other rolls, pushed or pushed, or obese animal figures. For elongated, pushed out buns, it is advantageous to create the tunnel at an angle to save space on the carton plate. Thin long loaves, from which thick slices are cut off and long, pushed loaves from which individual pieces are broken off, require a tunnel which runs in the center, in the longitudinal direction. It is advantageous to create the tunnel in the middle of round rolls. But it can also be moved laterally. Through professional round or long working of the dough pieces and through skilful cutting, the master baker manages to bake beautiful and appetizing rolls, whose tunnels and floors meet the technical requirements, which finally allow easy handling.

Claims (4)

1. bread rolls, which meets the requirements of bread, according to the guidelines for bread and biscuits, and weighs about 80 to 150 grams, characterized in that from the outer bottom portion of the roll, an arcuate tunnel is formed continuously to receive a sausage.
2. bread rolls, according to claim 1, characterized in that the bottom portion is formed horizontally on both longitudinal sides of the tunnel.
3. bread rolls, according to claim 1, characterized in that the bottom portion is formed on both longitudinal sides of the tunnel, sloping towards the outside.
4. bread rolls according to claim 1 and following, characterized in that the shape of the tunnel and the bottom of the roll, by means of baking sheet, which is provided with continuous, upwardly directed, wave-shaped elevations and intervening horizontal or sloping and ascending bottom portions; is achieved.
CH00492/14A 2014-03-31 2014-03-31 From bread dough baked rolls, where above ground a continuous tunnel-like bulge is formed, for the purpose of holding a sausage on a narrow cardboard plate. CH709454A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CH00492/14A CH709454A1 (en) 2014-03-31 2014-03-31 From bread dough baked rolls, where above ground a continuous tunnel-like bulge is formed, for the purpose of holding a sausage on a narrow cardboard plate.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH00492/14A CH709454A1 (en) 2014-03-31 2014-03-31 From bread dough baked rolls, where above ground a continuous tunnel-like bulge is formed, for the purpose of holding a sausage on a narrow cardboard plate.

Publications (1)

Publication Number Publication Date
CH709454A1 true CH709454A1 (en) 2015-10-15

Family

ID=54325145

Family Applications (1)

Application Number Title Priority Date Filing Date
CH00492/14A CH709454A1 (en) 2014-03-31 2014-03-31 From bread dough baked rolls, where above ground a continuous tunnel-like bulge is formed, for the purpose of holding a sausage on a narrow cardboard plate.

Country Status (1)

Country Link
CH (1) CH709454A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4047477A (en) * 1975-10-17 1977-09-13 Berke Julius B Hot dog bun baking pan
EP0235037A2 (en) * 1986-02-21 1987-09-02 Ets Guy Demarle Polyvalent matter and membrane or form for supporting bread products or the like during the proving and cooking of the dough
US5897900A (en) * 1996-06-04 1999-04-27 Groulx; Line Edible bun having a compartmented central recess
DE20006869U1 (en) * 2000-04-14 2000-08-03 Fricopan Back Gmbh Bridgeroll, especially Baguettebrötchen
USD584478S1 (en) * 2006-11-06 2009-01-13 Mark Murray Combination hamburger and hotdog bread bun
DE202008012103U1 (en) * 2008-09-12 2010-02-11 Karwendel-Werke Huber Gmbh & Co. Kg Bread, snack and its packaging

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4047477A (en) * 1975-10-17 1977-09-13 Berke Julius B Hot dog bun baking pan
EP0235037A2 (en) * 1986-02-21 1987-09-02 Ets Guy Demarle Polyvalent matter and membrane or form for supporting bread products or the like during the proving and cooking of the dough
US5897900A (en) * 1996-06-04 1999-04-27 Groulx; Line Edible bun having a compartmented central recess
DE20006869U1 (en) * 2000-04-14 2000-08-03 Fricopan Back Gmbh Bridgeroll, especially Baguettebrötchen
USD584478S1 (en) * 2006-11-06 2009-01-13 Mark Murray Combination hamburger and hotdog bread bun
DE202008012103U1 (en) * 2008-09-12 2010-02-11 Karwendel-Werke Huber Gmbh & Co. Kg Bread, snack and its packaging

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