CZ8772U1 - Pastry - Google Patents

Description

Pastry

Technical field

The technical solution relates to a compact and predetermined level of breakable pastry such as buns, buns, stars, baguettes, bread sticks and others.

BACKGROUND OF THE INVENTION

Until now, when placing sausages, cheese, and other slices in a pastry, it was necessary to cut the pastry using a knife or other sharp tool, after which the slice was inserted and the two halves were re-joined. This manipulation was particularly unpleasant in buffets and elsewhere, where a larger amount of sandwiches is prepared.

The essence of the technical solution

Disadvantages of the prior art are avoided by the pastry solution according to the present invention, according to which the whole pastry can be defined by breaking without the use of aids, without the use of a knife and similar sharp tools, and the pastry can subsequently be filled.

The essence of this solution consists in that the pastry consists of a bottom part and a top part disposed thereon, which are frangibly connected in their contact surface, which is substantially parallel to the outer surface of the bottom part serving for placing the pastry on the baking sheet. In this way it is possible to separate the two parts of the whole pastry by breaking at the contact surface, whereupon a sausage slice or other slice can be inserted between them. Since there is no need to use knives, there is no unpleasant falling of crumbs from the bun.

The new solution is therefore particularly advantageous for use away from home, on the road and the like.

Overview of the drawings

The technical solution will be explained in more detail by means of a drawing, in which the pastry made according to the present technical solution is schematically shown.

Exemplary embodiment

As can be seen from the figure, the upper portion 1 of the pastry is supported on the lower portion 2. The parts I and 2 abut each other in the contact surface 3 where they are frangibly connected. This contact surface 3 is substantially parallel to the outer surface 4 of the bottom part 2 of the whole pastry serving for placing on the baking sheet. In one preferred method of making a new, substantially breakable pastry, the upper portion 1 and the lower portion 2 are separately formed prior to rising, and are stacked on top of each other so that the baking surface 3 and the outer surface 4 are parallel. However, this parallelism may be somewhat impaired during baking due to the dough properties. The manufacturing process is very simple, since no further manufacturing steps are required here to form the frangible interface 3.

As is evident from the described solution, due to the mutual interlocking of the two parts I and 2 and their frangible connection, the formation of which does not require any particular experience in the manufacture of pastry, the two parts I and 2 of the whole pastry can be easily moved 3 separate.

Claims (1)

PROTECTION REQUIREMENTS Bread, bun, elongated bun, asterisks, baguettes, loafs of bread, bread sticks and other shapes, characterized in that it consists of an upper part (1) and a lower part (2), frangibly connected in their contact surface (3) ), which is essentially parallel to the outside 5 a flat (4) bottom part (2) for placing on a baking tray.