CZ20928U1 - Mold for sandwich corpuses - Google Patents

Description

Technical field

The utility model relates to a mold used in the food industry for forming sandwich corpora.

Background Art

So far, sandwich corpora have been produced in the usual way as sandwiches. Bread loaf is shaped into a cylindrical shape by means of a technique and is baked on a flat or corrugated sheet or also in continuous furnaces on the waist. When rising, the dough expands in all directions, causing the breadth of the bread to become unstable. Such a lid has a low yield in the further processing into sandwiches, i.e. a large amount of waste material is produced when slicing the individual sandwich bases obliquely, which is unsuitable for further processing and thus generates large losses.

Principle of technical solution

The essence of the utility model is a sandwich body mold, which forms the dough during proofing and baking to the desired shape, which has a constant cross section along the entire breadboard length and the inclined ends at the machine slicing angle. On the basis of this utility model, sandwiches are made from a sandwich corpus, which is created after the dough is baked in this form instead of the so far used roast sandwiches.

The mold has a cross-section in the shape and size of the bread slice as required by the customer. The oblique ends of the mold define the shape of the baked corpus at an angle that is identical to the angle of machine slicing of the sandwiches.

The sandwich corpus mold is designed to be placed on top of the dough placed on the corrugated sheet-metal baking sheet from above to achieve the desired bread corpus shape. The shape of the corrugated sheet is adjusted so that the lower part of the sandwich corpus also conforms to the desired shape. The edges of the mold fit into the individual sheets of sheet metal so that the dough cannot leak out of the defined space when rising. The molded dough is placed on a corrugated sheet, a mold for sandwich sandwiches is applied from the top. Then the dough rises so that it completely fills the mold space. After the dough has leaked, the sandwich corpus is still placed on the corrugated sheet and covered in mold. The result after baking is a sandwich body that has the desired shape.

Compared to the previous shape of pastry for the production of sandwiches, which is a sandwich lid, the breadboard has a 30% greater use of pastry, thus 30% less waste resulting from slicing this pastry. The wastes are the following: round cut ends of bread sandwiches and slices of non-standard size, which are formed by the unstable shape when loosening and roasting the bread sandwiches. Another advantage of roasting the sandwich corpus using the sandwich corpus mold is better roasting of the corpus crust around the entire circumference, thus ensuring greater stability of pastry slices for making sandwiches.

Image overview

The utility model is illustrated in more detail with the aid of the accompanying drawings, in which Figure 1 is an inner view, Figure 2 is an external view, Figure 3 is a side view and Figure 4 shows the placement of a sandwich body on a corrugated baking tray .

Examples of technical solutions

The sandwich body mold of FIG. 1 is formed of a material suitable for food production (e.g., stainless steel sheet) bent into a round shape i. The bending shape corresponds to the requirement of CL 20928 ku to the resulting sandwich body shape. The ends of the mold are slanted at an angle corresponding to the machine cutting of the sandwiches 2 and are closed from the side by plates 3 with a curvature 1 of the bottom edge 4, which follows the modified shape of the corrugated baking sheet so that when the mold is applied to the sandwich corpus on top of the dough placed on the corrugated sheet. When rising and roasting, the dough cannot escape outside the space.

For easier handling of the molds, the molds are joined by strips 5 to a trio as shown in FIG. 2. The three molds are chosen because the corrugated baking sheet we have prepared has six waves (i.e., depressions) for storing the dough rolls. Thus, three trio molds are attached to one baking tray.

Claims (1)

PROTECTION REQUIREMENTS 1, Sandwich corpora mold, molded from food grade material, characterized in that it consists of two parts, a lower part and an upper part, the lower part being a baking tray with a recess for individual pastries, and from above the enclosed round shaped top part is shaped according to the requirements for the shape of the sandwich body so that it fits snugly against the recess of the bottom part. 15. The sandwich body mold according to claim 1, characterized in that it has bevels at the ends closed by plates which extend into the baking sheet waves, the plates defining the shape of the ends of the sandwich bodies according to the requirements for further processing of the sandwich bodies.