CN114650734B - Baking mold, baking machine, production line and method for forming baking container - Google Patents

Abstract

A method, a manufacturing apparatus, a toaster and a toasting die (1) for forming a blank (2) for manufacturing a container (3), in particular a container having the shape of a mug, cup or plate, by toasting a solid dough (4) in a cavity (5) formed by the toasting die (1), wherein a separating member (6) protruding into the cavity (5) and serving as a flow restrictor is provided, which separates the cavity (5) into a high pressure part (7) and a low pressure part (8) during toasting.

Description

Baking mold, baking machine, production line and method for forming baking container

Technical Field

The present invention relates to a baking mould, a baking machine, a production line and a method according to the preamble of the independent claims.

Background

It is known to produce dimensionally stable containers, such as mugs, cups or plates, by baking a firm dough.

To this end, according to the prior art, a baking mold with a cavity is provided in which the dough is baked to form a firm body. For baking, a predetermined portion of dough is typically placed in a die. In a further step, the core is placed in a die in such a way as to reduce the volume available to the dough in such a way that the dough spreads along the cavity formed. However, the desired shape of the product to be produced is only formed when the dough expands inside the cavity when heated. This expansion occurs through the evaporation of substances contained in the dough, such as water.

It is particularly advantageous if the expansion of the dough occurs at increased pressure, since at increased pressure a denser consistency of the baked product, i.e. the container, can be achieved.

Typically, the mould used to produce the baking container is designed such that the dough is initially arranged in the bottom region of the cavity of the cup to be formed and spreads towards the rim of the cup as the baking process proceeds. In the rim area of the cup, an opening is provided through which steam and possibly dough can escape.

However, in practice, a problem arises here in that the consistency of the final baked product is non-uniform in the edge regions. This non-uniformity is particularly undesirable in the edge region because it is subject to specific stresses during use and is also clearly visible to the user.

Disclosure of Invention

It is therefore an object of the present invention to overcome the disadvantages of the prior art and in particular to provide a possibility to produce a high quality baking container.

A container is considered to be of high quality, in particular if it has a uniform, dense structure, which extends in particular to the edge region.

The object of the invention is solved inter alia by the features of the independent claims.

The present invention relates to a baking mould for forming a preform for manufacturing containers, in particular mug, cup or disc shaped containers, by baking a firm dough in a cavity formed by the baking mould.

According to the invention, a separating element can be provided which protrudes into the cavity and serves as a throttle valve, which separating element divides the cavity into a high-pressure section and a low-pressure section during the baking process.

Alternatively, it is provided that the separating member forms a constriction of the cavity, which constriction is arranged between the high-pressure section and the low-pressure section.

Alternatively, a release member is provided that is releasably connectable to the base. Alternatively, it is provided that a plurality of different separating elements are provided or available, which can be selectively connected to the base body in order to be able to change the geometry of the throttle gap and thus the throttle effect. This allows for example an optimization according to the dough used.

Alternatively, it is provided that the separating element is connected to the base body in a non-releasable manner. Alternatively, a separate piece may be provided that is connectable to the base.

Optionally, the base body comprises a groove in the region of the recess for holding the separating element. Optionally, the base body comprises a plurality of grooves extending parallel to each other in the region of the recess, the separating element being optionally insertable into one of these grooves to enable the position of the separating element, and thus also the dimensions of the high-pressure section and the low-pressure section, to be changed.

Alternatively, it is provided that a firm dough is provided in the cavity during the manufacture of the preform, the firm dough extending from the high pressure section into the low pressure section as the baking process proceeds.

Optionally, it is provided that the cavity is formed such that during the baking process, at least temporarily, a higher pressure is present in the high-pressure section than in the low-pressure section.

Alternatively, it is provided that the separate piece is formed by a strip of an optionally multipart design, wherein the strip extends along a circumferential contour which conforms to the shape of the cavity and is substantially closed. Optionally, provision is made for the separating element to be formed as a multipart perforated disc and/or an annular band.

Optionally, it is provided that the baking mould is of multipart and openable and closable design and comprises the following members, which in the closed state define the cavity: a base body having a recess, in particular for use as a compression mold, and an extension which can be introduced or which is introduced into the recess of the base body and in particular serves as a core.

Alternatively, it is provided that the base body is of multipart design and is divided into at least two base body parts by a separating surface.

Optionally, it is provided that the separating surface intersects with a recess of the base body.

Alternatively, provision is made for the separating surface to intersect with a multipart separating element.

Optionally, provision is made for the separating element to be held in the base body, the separating element protruding into the recess and the cavity, the extension being inserted into the recess in the closed position of the baking mold, a gap being held between the extension and the recess for forming the cavity in the closed position of the baking mold, the gap defining the wall thickness of the preform to be formed, and/or a throttle gap being held between the separating element and the extension in the closed position of the baking mold.

Alternatively, it is provided that the separating member is part of the base body.

Optionally, it is provided that the throttle gap has a gap width of less than 85% of the thickness of the gap between the extension and the recess in the high-pressure section. Preferably, it is provided that the throttle gap has a gap width of more than 15% of the thickness of the gap between the extension and the recess in the high-pressure section.

Alternatively, it is provided that a movement means is provided via which the base body and the extension are movably connected, and wherein the movement means in particular comprise a hinge for forming the baking tongs.

Optionally, a moving device is provided, and in particular comprises a hydraulic cylinder for forming the baking tongs.

Optionally, a movement means is provided and configured to open the baking tongs vertically.

The moving means may be configured to open the baking mold, i.e. in particular, rotate the substrate relative to the extension.

The moving means may be configured to vertically open the toasting die. In particular, the matrix can be separated along the separating face, which simplifies the removal of the preform.

Optionally, it is provided that a circumferential groove is provided in the high-pressure section of the cavity for forming an edge bead on the container to be manufactured.

Alternatively, it is provided that the recess extends at a distance from the separator to form an annular portion of the cavity.

Alternatively, it is provided that the distance, in particular the height, of the annular section is greater than 1mm, preferably greater than 2mm, particularly preferably about 3mm. Alternatively, it is provided that the spacing, in particular the height, of the annular sections is greater than 10mm.

Alternatively, it is provided that the recess extends at a distance from the separating element, and that the distance, in particular the height of the annular section, is between 0.1mm and at most and including 10mm.

The recess may be arranged directly below the separator.

The groove may be 0.1mm from the separator and up to and including a distance of 10mm.

Optionally, provision is made for a plurality of steam channels to be provided, which extend in a groove-like manner in the cavity from the high-pressure section into the low-pressure section and open the cavity outwards, in particular in the closed position of the baking mold.

Optionally, a cavity is provided comprising a bottom region for forming a bottom of the container.

Optionally, provision is made for a plurality of steam channels to be provided which extend in a groove-like manner in and/or along the cavity and open the cavity outwards in the closed position of the toasting mould.

Alternatively, it is provided that the steam channel extends in particular in a star shape towards the center of the bottom region of the cavity.

Optionally, it is provided that at least one of the steam channels ends in the bottom region before the center or outside the center, or opens into another steam channel in the bottom region before the center or outside the center.

Alternatively, it is provided that the steam channels extend towards the centre to different extents in the bottom zone.

Optionally, it is provided that at least one steam channel extends to the center or central region of the bottom region, and that a plurality of further steam channels extend in a star shape towards the center, but end before the center or open into another steam channel.

Alternatively, it is provided that the further steam channels extend in a star shape towards the centre in the bottom region, but terminate outside the centre before intersecting one of the adjacent steam channels, so that the distance from the adjacent steam channels is maintained.

Optionally, it is provided that the baking mould is of a multipart and openable and closable design and comprises the following members, which in the closed state define the cavity:

a base body having a recess which serves in particular as a compression mold,

and an extension which can be inserted or plugged into a recess of the base body and in particular serves as a core.

Optionally, it is provided that the steam channel is arranged in a groove-like manner in the surface of the extension delimiting the cavity.

Optionally, the extension is provided with a bottom surface for forming the bottom of the container.

Alternatively, it is provided that the steam channel extends in a star shape towards the centre of the bottom surface.

Optionally, at least one steam channel is provided extending to a center or central area of the bottom surface.

Alternatively, it is provided that the plurality of steam channels extend in a star shape towards the centre at the bottom surface, but terminate before intersecting one of the adjacent steam channels and in particular open into one of the adjacent steam channels, so that the distance from the adjacent steam channel is maintained.

Optionally, it is provided that the steam channel extends in the direction of movement of the steam during the toasting process.

Optionally, at least one steam channel is provided extending through the center. Optionally, at least one steam channel is provided extending through the center of the bottom surface.

Optionally, it is provided that at least one steam channel, in particular a steam channel extending through the center, has an intersection with another steam channel.

Alternatively, it is provided that the steam channel has a width of 0.1mm to 10mm, preferably 0.5mm to 5 mm.

Alternatively, it is provided that the steam channel has a depth of 0.1mm to 5mm, in particular 0.1mm to 2.5 mm.

Optionally, it is provided that the steam channel is arranged in a groove-like manner in the surface of the extension delimiting the cavity.

Optionally, the extension is provided with a bottom surface for forming the bottom of the container.

Alternatively, it is provided that the steam channels extend in a star shape towards the central region, respectively towards the center of the bottom surface.

Optionally, at least one steam channel is provided extending to a central region or center of the bottom surface.

Alternatively, it is provided that the plurality of steam channels extend in a star shape towards the centre at the bottom surface, but terminate before intersecting with and in particular merge into one of the adjacent steam channels, so that the distance from the adjacent steam channel is maintained.

In particular, the invention relates to a toaster comprising: one or more baking moulds which can be opened and closed, a loading station for introducing dough, in particular firm dough, into the opened baking mould, a heated baking chamber for heating the baking mould and for baking the dough within the closed baking mould, a removal station for removing the preform formed by baking the dough, wherein the baking mould is designed according to the invention.

In particular, the invention relates to a production line comprising a toaster according to the invention and a separating station downstream of the toaster, the separating station being configured to form containers by disengaging the edges of the preforms.

In particular, the invention relates to a method for manufacturing a preform and optionally a cup-shaped, cup-shaped or disc-shaped container of a mug, comprising the steps of:

introducing dough, in particular solid dough, into the cavity of a baking mould, which is specially designed according to the invention,

optionally at least partly, in particular mechanically, conditioning the dough to the cavity by closing the baking mould,

expanding the dough in the cavity of the baking mould by heating the baking mould,

the expanded dough is caused to pass through a throttle gap provided in the cavity of the baking mould, as seen along the flow path of the dough, there being a higher pressure upstream of the throttle gap than downstream of the throttle gap, whereby a high-pressure section and a low-pressure section can be defined or formed within the cavity.

Alternatively, it is provided that the throttle gap is formed at least on one side by a separating element, wherein the separating element protrudes into the cavity, wherein the separating element forms a constriction of the cavity, and wherein the separating element separates the cavity into a high-pressure section and a low-pressure section.

Alternatively, it is provided that the dough enters a circumferential groove arranged in the high pressure section of the cavity to form an edge bead of the preform or container to be manufactured.

Alternatively, it is provided that the groove extends at a distance from the separator to form an annular separation section of the preform.

Optionally, it is provided that the preform is divided in a separation section to form the container.

Preferably, it is provided that the cavity has a mug, cup or disc shaped portion, such that a preform having a mug, cup or disc shaped portion is formed. In particular, both the recess and the extension are of frustoconical, conical or bowl-shaped design, wherein the recess is slightly oversized relative to the extension such that a cavity is formed between the recess and the extension when the toasting die is closed.

Preferably, the cavity has a rotationally symmetrical shape. However, it is conceivable within the scope of the invention for the cavity to have other shapes, such as in particular a box shape, a box shape with rounded edges or the like.

Several steam channels may be provided to improve the evacuation of steam and the distribution of dough in the cavity, respectively. The steam channel preferably extends along the direction of movement of the steam. In particular, the steam channel is formed as a groove provided in the outer surface of the extension. These grooves preferably extend into the region of the cavity in which the dough is initially disposed. In particular, the area is the bottom area of a dish-shaped, cup-shaped or mug-shaped cavity.

According to a preferred embodiment, the grooves and the steam channels extend to the centre in a substantially star-shaped manner, wherein some steam channels terminate before crossing and in particular merge into other steam channels. Some steam channels may extend through the center and have an intersection with another steam channel. Alternatively, however, it may be provided that only one steam channel extends through the centre without intersecting any other steam channel. Furthermore, it is preferred to provide a further steam channel which extends towards the centre, but only to such an extent that the distance from the adjacent steam channel is always maintained and no crossing of the further steam channels occurs. The additional steam channels may also extend in a star shape to the centre, but terminate before entering the adjacent channels. This design also facilitates the evacuation of steam from the bottom zone. However, with this design, degradation of quality can be prevented.

The method for forming the preform may particularly comprise the steps described below.

In a first step, dough, preferably a firm dough, may be introduced into a baking mold. This is preferably done in a loading station.

The mass and volume of the portion introduced into the baking mold may be predetermined, but may also be adjusted as desired.

In a subsequent step, the baking mold is closed, forming a cavity of the baking mold. The cavity has a certain volume. Preferably, the volume is greater than the volume of dough in the baking mold. However, closing the baking mold spreads the dough over a portion of the cavity.

The baking mold is heated or is to be heated. In particular, the baking mold is warm and may be further heated during the baking process. Preferably, this heating of the baking mould is performed in the baking chamber. By heating the dough in the cavity, the dough ingredients evaporate, causing the dough to expand and correspondingly increase in volume. This further and in particular distributes the dough throughout the cavity. The generated steam may be distributed in the cavity, for example, via a steam channel, and preferably discharged to the outside.

The cavity is formed in particular by a recess and an extension in the base body. For example, a groove in the substrate serves as a stamper. For example, the extension acts as a core. By inserting the extension into the base, a mug, cup or disc shaped mould for the container may be formed.

Preferably, it is provided that the elevated pressure due to the expansion of the dough and the volatile components of the dough does not escape unimpeded. Instead, a separate piece is provided that acts as a fluid throttle valve. The throttle valve is in particular an element arranged along the flow path of the dough and the volatile gas, the pressure prevailing along the flow path upstream of the throttle valve being higher than the pressure downstream of the throttle valve. The separating element may form a throttle gap, for example. For example, the throttle gap may be annular between the cavity and the separating member. In this way, the separating member divides the cavity into a high pressure section and a low pressure section during the baking process.

In the high-pressure section, a higher pressure is present at least temporarily during the firing of the preform than in the low-pressure section. The low pressure section is preferably open to the environment, whereby in this part there may be substantially ambient pressure. The separating member forms a constriction of the cavity, whereby the pressure in the high pressure section is increased compared to the pressure in the low pressure section during the baking process. For example, during baking, the pressure in the high-pressure section is between 1.5 bar and 5 bar, preferably between 2 bar and 4 bar, particularly preferably about 3 bar.

Subsequently, the bake form moves through a heated bake chamber where the bake form is heated. The baking chamber may be designed as a conventional baking chamber. The baking mold is then transferred to a removal station.

At the removal station, the baking mold may be opened. Subsequently, the preform baked in the baking mold may be removed.

To remove the preform, the base body can be designed in several parts. In particular, the base body is divided into two base body parts by a separating surface. The two base portions may be separated from each other so that the preform may be removed more easily. This is particularly necessary if the recess or separator forms a shoulder or undercut that will prevent removal of the preform.

The preform may then be further processed. For example, the preform is fed to a separation station where the edges of the container are formed. For this purpose, the preform is divided during the separation process, for example by sawing. The separating surface is preferably arranged in a section of the preform which is formed in the high-pressure section of the cavity.

Preferably, an edge bead is provided on the preform, which edge bead is formed in the high-pressure section of the cavity and is arranged at a distance from the edge of the preform. Preferably, the edge bead is also arranged spaced apart from a section of the preform in which the separator is arranged during manufacture. Thus, a separate section of the preform is formed between the separate piece and the edge bead. Preferably, the separation section is formed in a high pressure section of the baking mold.

Preferably, position centring means are provided for centring the position of the extension relative to the base. For example, the substrate, in particular the recess, has a surface adapted to abut the surface of the extension. When the extensions are inserted into the grooves of the base respectively, the two surfaces are in contact with each other, thereby fixing the position of the extensions relative to the base. The seat formed by the two surfaces may optionally be traversed by a steam channel to allow steam and optionally a bolus of floor to escape from the cavity.

Preferably, the cavity is formed closed except for the steam channel so that no dough or only a small amount of dough escapes from the cavity during baking.

The final baked preform includes a first portion formed in the high pressure section of the cavity and a second portion formed in the low pressure section of the cavity. The second portion preferably forms an edge of the preform. On the other hand, the edge of the container to be formed is preferably formed by the first portion of the preform. For this purpose, the preform is treated in the separation zone in such a way that a container is formed which is formed only from the first part of the preform, which is formed entirely in the high-pressure section of the cavity.

In particular, the separation is performed within the first portion of the preform and at a distance from the second portion such that at least a small portion of the entire second portion and the first portion is separated. The separation may be, for example, cutting or sawing off excess portions of the preform.

Preferably, the dough used is a firm dough. By way of example, the following dough compositions may be listed:

27% of water, 10% of plant fiber, 50.8% of flour, 8% of sugar, 4% of plant fat and 0.2% of salt.

Typically, for a suitable dough, the solids content may be about 70% and the liquid content about 30%. The percentage of dough ingredients is understood to be the mass percent.

Drawings

The present invention is described below with reference to the following drawings.

Fig. 1 shows a schematic side view of a possible embodiment of a toaster according to the present invention.

Fig. 2 shows a schematic cross-section of a possible embodiment of a baking mould.

Fig. 3 shows a view of the extension from the bottom side.

Fig. 4a to 4e show schematic diagrams by means of which embodiments of the method according to the invention can be described.

Unless otherwise indicated, the reference numerals correspond to the following: baking mold 1, preform 2, container 3, dough 4, cavity 5, separating element 6, high-pressure section 7, low-pressure section 8, base 9, extension 10, separating surface 11, gap 12 (for forming the cavity), wall thickness 13 (of the preform), throttle gap 14, moving means 15, groove 16 (for forming the edge bead), edge bead 17, distance 18 (between groove and separating element), annular section 19, steam channel 20, bottom 21, loading station 22, baking chamber 23, removal station 24, separating section 25 (of the preform), recess 26, bottom area 27.

Detailed Description

Fig. 1 shows a schematic side view of a possible embodiment of a toaster according to the present invention. The toaster comprises a number of toasting dies 1, each of which passes through a number of stations. At the loading station 22, the baking mold 1 is opened so that dough 4, in particular a firm dough, can be placed or introduced into the baking mold 1. The toasting die 1 is then closed and conveyed through the toasting chamber 23. In the baking chamber 23, the baking mold 1 is heated. The heating increases the temperature of the dough 4, thereby baking the dough 4 into the preform 2. After baking in the baking chamber 23, the baking mould 1 can be opened in the removal station 24. In the removal station 24, the preform 2 can be removed from the baking mould 1.

Preferably, the toaster is designed such that a number of toasting dies 1 are conveyed through the toaster consecutively in a row. In particular, there is an endless conveyor belt, such as a chain, to which the toasting die 1 is attached, and on which the toasting die 1 is continuously conveyed through the toaster.

Fig. 2 shows a schematic cross-section of a possible embodiment of the baking mould 1. The baking mould 1 is configured and/or adapted to form a preform 2, the preform 2 being able to form the container 3 using further processing steps. For this purpose, the dough 4, in particular a firm dough, is baked in the cavity 5 of the baking mould 1. Preferably, the cavity 5 comprises a high pressure section 7 and a low pressure section 8, the separator 6 being arranged between these two sections 7, 8. The separating element 6 forms a constriction of the cavity 5. The separating member 6 acts as a fluid throttle due to the expansion of the dough 4 and the volatile components contained therein, and during baking there is a pressure along the flow path upstream of the separating member 6 that is greater than the pressure downstream of the separating member 6.

The cavity 5 is formed by at least two parts which are movable relative to each other by means of a moving device 15. Thus, in order to form the cavity 5, the baking mould 1 comprises a base body 9 with a recess 26, which in particular serves as a pressing die, and an extension 10, which can be inserted into the recess 26 and in particular serves as a core. Even when the extension 10 is fully inserted, a gap 12 is maintained between the extension 10 and the base 9 to form the cavity 5. The gap 12, in particular its dimensions, defines the wall thickness 13 of the preform 2. The wall thickness 13 of the preform 2 may be constant along its course or vary in section as it progresses.

In the present embodiment, the separating element 6 is inserted into the base body 9 and is preferably of multipart design. For example, the separator 6 may comprise two C-shaped ring portions forming a composite ring when the base body 9 is connected together. In any case, the separating element 6 forms a constriction of the cavity 5, so that only the throttle gap 14 remains free, the size of the throttle gap 14 being smaller than the thickness of the gap 12. The throttle gap 14 and in particular the separating element 6 thus act as a fluid throttle.

In addition, in the present embodiment, the baking die 1 includes a groove 16 for forming an edge curl 17. The recess 16 is preferably arranged at a distance from the separating element 6 such that a distance 18 is present between the separating element 6 and the edge bead 17, which defines an annular section 19 of the baking mould 1. The annular section 19 also defines a separation section 25 of the preform 2. In this separation section 25, a portion of the preform 2 may be separated so that a container 3 is formed. Separation occurs, for example, at the line drawn in the separation section 25. Separation may be achieved, for example, by cutting along a line or by slicing the area above the line.

The toasting die 1 comprises a plurality of steam channels 20 in the region of the cavity 5. These steam channels 20 are configured to distribute steam escaping from the dough, respectively. In the present embodiment, the steam channel 20 extends in a groove-like manner along the course of the extension 10. The extension 10 includes a bottom surface 21. Preferably, the steam channel 20 extends from the side of the extension 10 into the bottom surface 21 thereof.

In the present embodiment, the base 9 of the baking die 1 is formed in two parts, and includes a separation surface 11 dividing the base 9 into two parts. The parting plane 11 preferably extends through the cavity 5, preferably at the widest point of the cavity 5. By separating the substrate 9 along the separating surface 11, the finished baked preform 2 can be easily removed. In all embodiments, the separating surface 11 may also divide the separating element 6 in two parts, so that when the base body 9 is opened, the separating element 6 is also opened.

In the region before or after the throttle gap 14, the throttle gap 14 has a smaller gap thickness than the gap 12. During the expansion of the dough 4 or the volatile components contained therein, an increased pressure builds up in the high pressure section 7 compared to the low pressure section 8.

Fig. 2 shows an embodiment as a baking clamp, in which the moving means 15 comprise a hinge. Alternatively, the movement means 15 may comprise a straight guide or other conventional structure allowing automatic extraction of the extension 10 from the cavity 5.

Fig. 3 shows a view of the extension 10 from the bottom surface 21. As shown in fig. 2, the toasting die 1 comprises a plurality of steam channels 20. The steam channel 20 preferably extends in a groove-like manner along the path of the cavity 5, in particular along the path of the extension 10. Preferably, the steam channel 20 extends in a preferred steam flow direction during the toasting process. In particular, the steam channel 20 thus extends along the shortest connection from the high pressure section 7 to the low pressure section 8 and in particular to the environment adjacent to the low pressure section 8.

In the region of the bottom surface 21, the steam channels 20 are grouped together in a star shape. The steam channel 20 has a certain width. In order to prevent the groove-shaped steam channel 20 from forming a flat recess in the center of the bottom surface 21, the steam channel 20 is specifically designed. If all the steam channels 20 open to the centre in a star shape, the width of the steam channels 20 will result in a flat recess, which will also increase the wall thickness 13 of the preform 2 in this area. The increased wall thickness 13 will have some drawbacks in practice. For example, an increased wall thickness 13 may result in a lower degree of baking during the baking process. This results in a reduced quality of the product to be manufactured and/or in the preform 2 adhering to the extension 10.

It has surprisingly been found that the drawbacks of the prior art can be overcome by the special design of the steam channels 20 in the area where they are integrated. In particular, the steam channel 20 may be arranged as shown in fig. 3. Although the steam channels 20 converge to the center in a substantially star-shaped manner, some steam channels terminate before they intersect, and in particular merge into other steam channels 20. For example, in the present embodiment, the steam channel 20 'passes through the center and has an intersection with another steam channel 20'. Alternatively, however, it may be provided that only one steam channel 20' passes through the center without intersecting any other steam channel 20. Alternatively, it may be provided that no steam channel 20 'passes through the centre, but that the steam channel 20' is interrupted at the centre or ends just before the centre. Furthermore, a further steam channel 20 "is provided, which extends towards the centre, but only to such an extent that the distance to an adjacent steam channel 20 or channels 20 is always kept free and no intersection of the further steam channels 20 takes place. The further steam channels 20' "may also extend star-like to the centre but terminate before entering the adjacent steam channel 20. This design also facilitates the evacuation of steam from the bottom zone 27. However, with this design, degradation of quality can be prevented.

In addition, the groove-shaped steam channel 20 may be filled with dough 4 during baking. The steam channels 20 form stiffening ribs on the finished container and preform 2, respectively.

In the embodiment of fig. 2, the steam channel 20 is provided in the outer surface of the extension 10 and is formed as a groove milled, for example, with a ball nose end mill. Alternatively, however, the steam channels 20 may also be provided in each case in a recess in the base body 9 for forming the cavity 5. Alternatively, the steam channel 20 may be arranged on the recess of the extension 10 and the base body 9. Preferably, in all embodiments, the steam channel 20 extends in the cavity 5. Preferably, the steam channel 20 also extends out of the cavity 5, so that the cavity 5 is open outwards and steam can escape. Preferably, the steam channel 20 extends in the wall of the cavity 5, in particular in the outer surface of the extension 10 and/or in a recess of the base body 9.

According to an embodiment, not shown, the steam channels 20 may extend in a star shape towards the center of the bottom area 27, wherein at least one steam channel 20, preferably several steam channels 20, are configured such that they open into adjacent steam channels 20 before the center of the bottom area 27, in particular in an area outside the center of the bottom area 27. Alternatively, an annular steam channel 20 surrounding the centre may be provided, and at least one steam channel 20, preferably several or all steam channels 20, open into this annular steam channel 20.

In this embodiment, one or more steam channels 20 may also extend through the center. However, alternatively, all steam channels 20 may terminate outside the center or open to adjacent steam channels 20.

Fig. 4a to 4e show schematic diagrams by means of which embodiments of the method according to the invention can be described.

In a first step, see fig. 4a, a dough 4, in particular a firm dough, is placed into a recess 26 of a base body 9 of an open baking mould 1. The extension 10 is pulled out of the base 9 at least far enough to allow the dough to be inserted. Subsequently, the extension 10 is inserted into the base body 9, whereby the extension 10 serves as a core and the base body 9 serves as a stamper.

In fig. 4b, the extension 10 is almost completely inserted into the base body 9. By inserting the extension 10, the dough 4 is deformed and distributed along the cavity 5, the cavity 5 being formed by bringing the extension 10 together with the base 9. Preferably, however, the inserted dough 4 has a smaller volume than the cavity 5 formed. Only by heating, the dough 4 expands to a volume that is sufficient, optionally completely fills the cavity 5.

The baking mould 1 is preferably designed to be heated. The gas flowing out of the dough 4 and the dough 4 itself follows the path of the cavity 5 along the flow path. During this flow path, a separator 6 is arranged in the cavity 5. In particular, the separating element 6 protrudes into the cavity 5 and forms a constriction there. The separating element 6 forms a throttle gap 14, through which a fluid throttle is formed, so that during the toasting process the pressure along the flow path is higher upstream of the separating element 6 and thus also upstream of the throttle gap 14 than downstream of the separating element 6.

Thus, the high-pressure section 7 and the low-pressure section 8 are formed by the separating member 6.

Fig. 4c shows a further step in the process of the present method, wherein the extension 10 is fully inserted into the base body 9. Preferably, the extension 10 and the base 9 have seats that center the position of the extension 10 with respect to the base 9.

In this position, the dough 4 is distributed over the cavity 5 and extends from the high pressure section 7 to the low pressure section 8. As the method proceeds, the pressure within the cavity 5, in particular the pressure within the high pressure section 7, may be equal such that the same pressure exists throughout the cavity 5.

In a further step, see fig. 4d, the baking mould 1 may be opened to enable removal of the preform 2. In particular, the matrix 9 can be separated along the separating face 11, which simplifies the removal of the preform 2. Preferably, this also opens the separating member 6.

The preform 2 may then be further processed in the production line. In particular, a portion of the preform 2 may be separated to form the container 3. In the present embodiment, a separation section 25 is provided on the preform 2. In this separation section 25, the free edge of the preform 2 is separated. In particular, the separation section 25 is formed in the high pressure section 7 of the cavity 5.

Preferably, the cavity 5 comprises a recess 16 for forming an edge bead 17. A distance 18 is provided between the recess 16 and the separate piece 6, forming an annular section 19 of the cavity 5. The annular section 19 forms a separating section 25 of the preform 2. In all embodiments, the height of the separation section 25, in particular the height measured along the flow path, is preferably greater than 1mm, in particular greater than 2mm.

The separation to form the container 3 may be carried out in a conventional factory for processing similar baked products.

Claims (36)

1. A baking mould (1) for forming a preform (2) for manufacturing a container (3) by baking a firm dough (4) in a cavity (5) formed by the baking mould (1),

wherein the baking mould (1) is of multipart, openable and closable design and comprises the following components, which in the closed state delimit the cavity (5):

a base body (9) having a recess (26),

and an extension (10) which can be inserted into a recess (26) of the base body (9),

it is characterized in that the method comprises the steps of,

a separating element (6) protruding into the cavity (5) and serving as a throttle valve is provided, the separating element (6) separating the cavity (5) into a high-pressure section (7) and a low-pressure section (8) during baking, and

the separating element (6) can be connected to the base body (9).

2. Baking mould (1) according to claim 1, characterized in that

-the extension (10) comprises a bottom surface (21) for forming a bottom of the container (3).

3. Baking mould (1) according to claim 1 or 2, characterized in that the separating piece (6) forms a constriction of the cavity (5), which constriction is arranged between a high-pressure section (7) and a low-pressure section (8).

4. Baking mould (1) according to claim 1, characterized in that

Said separating element (6) is formed by a strip,

-the strip extends along a substantially closed circumferential profile conforming to the shape of the cavity (5).

5. Baking mould (1) according to claim 1, characterized in that

The base body (9) is of multipart design and is divided into at least two base body parts by a separating surface (11),

-the separating surface (11) intersects the recess (26) of the base body (9).

6. Baking mould (1) according to claim 1, characterized in that

-said separating element (6) being held in said base body (9) and said separating element (6) protruding into said recess and said cavity (5),

or the separating element (6) is part of the base body,

-wherein, in the closed position of the baking mould (1), the extension (10) is inserted into the recess (26),

wherein, in the closed position of the baking mold (1), a gap (12) is maintained between the extension (10) and the recess (26) for forming the cavity (5), the gap (12) defining the wall thickness (13) of the preform (2) to be formed,

-and wherein in the closed position of the toasting die (1) a throttle gap (14) is maintained between the separating element (6) and the extension (10).

7. Baking mould (1) according to claim 1, characterized in that

Wherein a moving means (15) is provided, via which the base body (9) and the extension (10) are movably connected,

-and/or provided with moving means, and wherein said moving means are configured for vertically opening the baking tongs.

8. Baking mould (1) according to claim 1, characterized in that

-providing a circumferential groove (16) in the high-pressure section (7) of the cavity (5) for forming an edge bead (17) on a container (3) to be manufactured.

9. Baking mould (1) according to claim 1, characterized in that a plurality of steam channels (20) are provided, which extend in a groove-like manner in the cavity (5) from the high-pressure section (7) into the low-pressure section (8).

10. Baking mould (1) according to claim 1, characterized in that

-the cavity (5) comprises a bottom area (27) for forming the bottom of the container (3),

a plurality of steam channels (20) are provided, which extend in a groove-like manner in the cavity (5) and open the cavity (5) outwards in the closed position of the toasting mould (1),

the steam channel (20) extends towards the centre of a bottom area (27) of the cavity (5),

-and at least one of the steam channels (20) ends in the bottom area (27) before the centre or opens into another steam channel (20) in the bottom area (27) before the centre.

11. Baking mould (1) according to claim 1, characterized in that the container (3) is a mug, other cup-shaped or disc-shaped container.

12. Baking mould (1) according to claim 1, characterized in that the recess (26) serves as a compression mould.

13. Baking mould (1) according to claim 1, characterized in that the extension (10) insertable into the recess (26) of the base body (9) serves as a core.

14. Baking mould (1) according to claim 2, characterized in that the steam channel (20) extends in a star shape towards the centre of the bottom surface (21).

15. Baking mould (1) according to claim 14, characterized in that at least one steam channel (20) extends up to the center or central area of the bottom surface (21).

16. Baking mould (1) according to claim 14, characterized in that at least one steam channel (20) extends through the centre of the bottom surface (21).

17. Baking mould (1) according to claim 4, characterized in that the strip is a multipart strip.

18. Baking mould (1) according to claim 5, characterized in that the separating surface (11) intersects the multipart separating element (6).

19. Baking mould (1) according to claim 7, characterized in that the moving means (15) comprise a hinge for forming a baking clamp.

20. Baking mould (1) according to claim 1, characterized in that moving means are provided and wherein the moving means comprise hydraulic cylinders for forming baking tongs.

21. Baking mould (1) according to claim 8, characterized in that the circumferential groove (16) extends at a distance (18) from the separating element (6) such that an annular section (19) of the cavity (5) is formed.

22. Baking mould (1) according to claim 21, characterized in that the distance (18) and the height of the ring-shaped section (19) are greater than 1 mm.

23. Baking mould (1) according to claim 22, characterized in that the distance (18) and the height of the ring-shaped section (19) are greater than 3mm, up to and including 10mm.

24. Baking mould (1) according to claim 9, characterized in that the steam channel (20) opens the cavity (5) outwards in the closed position of the baking mould (1).

25. Baking mould (1) according to claim 10, characterized in that the steam channel (20) extends in a star shape towards the centre of the bottom area (27) of the cavity (5).

26. A toaster, comprising:

one or more baking moulds (1) which can be opened and closed,

a loading station (22) for introducing dough (4) into the open baking mould (1),

a heated baking chamber (23) for heating the baking mould (1) and for baking the dough (4) in the closed baking mould (1),

a removal station (24) for removing the preforms (2) formed by baking the dough (4),

characterized in that the one or more baking moulds (1) are designed according to one of claims 1 to 25.

27. The toaster according to claim 26, wherein said loading station (22) is adapted to introduce a firm dough into an open toasting mould (1).

28. A production line comprising a toaster and a separating station downstream of the toaster, wherein the separating station is configured to form containers (3) by separating edges of preforms (2),

characterized in that the toaster is designed according to claim 26.

29. A method for manufacturing a preform (2), comprising the steps of:

introducing dough (4) into a cavity (5) of a baking mould (1),

expanding the dough (4) in the cavity (5) of the baking mould (1) by heating the baking mould (1),

-passing the expanded dough (4) through a throttling gap (14) provided in the cavity (5) of the baking mould (1), as seen along the flow path of the dough (4), there being a higher pressure upstream of the throttling gap (14) than downstream of the throttling gap (14), as a result of which a high pressure section (7) and a low pressure section (8) are defined or formed within the cavity (5).

30. A method according to claim 29, characterized in that

Said throttle gap (14) being formed at least on one side by a separating element (6),

-wherein the separating element (6) protrudes into the cavity (5),

-wherein the separating element (6) forms a constriction of the cavity (5),

-and wherein the separating member (6) divides the cavity (5) into a high pressure section (7) and a low pressure section (8).

31. A method as claimed in claim 30, wherein

-the dough (4) enters into a circumferential groove (16) arranged in the high-pressure section (7) of the cavity (5) to form an edge bead (17) of the preform (2) or container (3) to be manufactured,

-said circumferential groove (16) extending at a distance (18) from said separating member (6) so as to form an annular separating section (25) of said preform (2),

-and the height of the separation section (25) is greater than 1 mm.

32. The method of claim 29, further used to manufacture a mug, other cup or disc shaped container.

33. A method according to claim 29, characterized in that the firm dough is introduced into the cavity (5) of the baking mould (1).

34. Method according to claim 29, characterized in that the baking mould (1) is designed according to claim 1.

35. Method according to claim 29, characterized in that dough is adjusted to the cavity (5) by closing the baking mould (1).

36. The method according to claim 31, wherein the height of the separation section (25) is greater than 2mm.