DD150687A1 - PROCESS FOR PREPARING BAKING - Google Patents

Abstract

The invention relates to a process for the production of Einback, an intermediate product of rusk production. The object of the invention is to produce the Einback no longer in individual pieces, but continuously in U-shaped profiled backbeams in the form of endless Straßenge and cut off from these pieces of suitable length. This can be individual disks, groups of individual disks or blocks, which are subsequently cut into individual disks in a second cutting system. The invention can also be used for the production of sliced toasted bread, wheat bread or other types of bread.

Description

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(Description of the invention

Title of the invention

Process for the production of Einback

Field of application of the invention

The invention relates to a method for producing Einback, a pastry made from wheat flour, sugar, fat, yeast, salt and milk and special additives. Einback is an intermediate product of rusk production, which is used to make rusk by roasting the cut baking slices. «

Characteristics of the known technical solutions For the production of Einback methods are known which provide as a principle solution for the production of individual baking bars. From the Einba dough individual, metered by volume pieces are rounded, round and subjected to a Zwischengärprozeß. Then you rolled out the angegarden dough pieces flat and rolls the resulting cakes with suitable devices _o

The resulting rolling dough rolls of suitable length are placed in baking molds in which they pass through a fermentation process and the subsequent baking process. The aforementioned baking molds can be shaped differently, depending on which type of biscuit is desired. Very common is a flat, on the back top slightly rounded rusk shape of about 75 mm wide and 50 mm high. She is very popular because of her suitability for small packs.

There are also Zwiebackformen of about 70 mm wide and 90 mm high with approximately rectangular cross-section, but also slightly rounded back top.

Ideal for certain packaging machines are exactly rectangular disc shapes, which can be achieved by baking the cakes in box shape with lids laid on. · For the removal of the casserole dishes from the baking tins, devices are required which operate according to different methods, but generally one ensure gentle treatment of sensitive stakes. The return of the emptied baking molds for refilling requires extensive transport facilities, as well as the return of the mold lid.

The completed Einbackstangen be supplied after the expiry aer aging time individually suitable cutting machines also ο However, there is the opportunity to schnei without long aging time to Einback still warm "to ₀ In any case, when cutting any Einbackstange waste is produced in the form of the end pieces · You are not quality-appropriate and are roasted separately as rusks break, partly roasted, partly sold as break cheaper.

The main disadvantages of the known methods for producing Einback consist in the following points:

- The division, processing and shaping of individual small pieces of baking dough to dough rolls is in contradiction to the organized according to the flow principle process steps of cooking and baking ·

- The prior art methods require a multitude untei- schiedlicher machines, for _o example, dough divider, conical rounder, intermediate proofer with input and output device, weft long rolling machine, loading device for loading the box shapes, cube shape associations, means for transporting the Kastenformenvei-

Devices, means for spraying the box interior surfaces with a release agent, means for removing the finished stakes from the box shapes.

- The discontinuously produced dough rollers are - due to the processing method over several stations not uniform in cross section. To ensure the most uniform Einbackquerschnittes over the entire length of the baking oven the dough rolls must be post-treated manually after insertion into the box shapes. This requires workers who have to do monotonous work.

- The complicated manufacturing process results in high energy consumption, in particular by the largely useless heating of the box mold associations.

- When cutting the stakes waste arises in the form of the two end pieces of each Einbackstange. He must be roasted separately.

- The stakes have in the process without a lid to a large extent a differentiated cross-section, so that when cutting Einbackscheiben different piece mass arise _o They must be sorted out during packaging partially and are treated as Bruchackbruch, to be ground or cheaper to sell.

Object of the invention

The invention has for its object to overcome the disadvantages of the known methods described "Einback as an intermediate product of rusk production is to be produced in the form of endless strands, whereby the numerous individual processing machines are saved and a high uniformity of the cross section is ensured. The previously inevitable drop at end pieces and S _c heiben with a different cross-section can be ruled out. It

can be dispensed with circulating mold associations and thus energy saved. In addition, jobs should be eliminated ·

Presentation of the essence of the invention

According to the invention, this object is achieved in that produced in a known manner Einbackteig is continuously formed into endless dough bands of adjustable thickness «This allows the numerous processing machines for individual dough pieces attributable The dough bands continuously undergo a fermentation and the subsequent baking process in U-shaped profiled backbands, the ensure a stable shape of the casserole · After leaving the oven, the endless casserole cakes are cut, whereby there are various possibilities to reach individual cakes.

Ausführun g SExample

The invention is described below in an exemplary embodiment (FIG, 1 ... 3) _o

The centerpiece of the plant is a continuous baking oven with a long inlet section 2, above which a final fermentation channel 3 is arranged,

Notwithstanding the usual mesh belt oven, this fermentation-channel continuous oven combination is operated with one or more juxtaposed, specially equipped baking belts · They are equipped with gutter plates or other suitable, with the baking band circumferential side boundary surfaces 5, that side by side arise several U-shaped profiles, whose cross sections depend on the product to be produced. Fig. 3 The custom-made, preferably by the method of Intensivknetung, produced Einbackteig is using

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suitable devices, e.g. continuously formed by Teigbandformer 6 to wide dough bands. After emerging from the Teigbandformer carried by suitable cutting devices 7 a lateral trimming to a width that amounted to a multiple of the required for the single strand dough strand width

The wide dough bands are subjected to a lateral fermentation in the passage of a fermentation process in a Vorgärkanal 8 and divided before insertion into the U-shaped profiliei- tional grooves of the baking tapes by means of suitable sub-devices 9 into individual dough strands.

After being inserted into the gutters of the baking tapes, the dough strands pass through the final fermentation channel 3 and subsequently through the continuous furnace 1.

Both in Vorgärkanal 8 and in Endgärkanal 3 can be created by controlling the temperature and relative humidity, a convenient fermentation climate.

This ensures optimal baking of the dough until the start of baking.

By arranging the pre-fermentation channel and the final fermentation channel in different levels one above the other, a short overall length of the overall system can be achieved.

The speeds of the dough outlet from the Teigbandforraern, the tape systems of Vorgärkanals, Endgärkanals and the oven must be coordinated so that at the respective transfer points jamming or stretching of T _e igbänder and dough strands is avoided. From the necessary baking time and the thus determined speed of the baking belt, the single piece mass of a baking pan and the loss of baking results in the necessary Teigeinlage per meter of dough strand or «Teigband. With the help of suitable measuring devices IO this dough insert is checked in the flow and corrected for deviations from the setpoint thickness of dough on Teigbandformer accordingly.

The forming of the dough strands can also be done in another way by side by side emerging dough strands are formed by appropriately profiled Auspreßwerke that are inserted directly into the U-shaped profiled gauging and baking bands continuously.

It is also possible to win the narrow dough strands for each Einbststrang already immediately after the exit of the dough from the Teigbandformer 6 using the cutter 7 and the narrow dough strands by suitable design of the tape systems of Vorgärkanals 8 fermented separately and without further cutting in insert the U-shaped profiled backbands ·

The baked baking cakes 11 leave the baking chamber of the continuous furnace and detach themselves from the U-shaped profiled troughs during the deflection of the baking tapes. They are continued in a suitable manner and fed to a single cutting station 12 ". In her are cut from the endless strands Einbackstücke suitable length 13 "Their length can be such that in each case as many Einbackscheiben can be cut out of it, as can win in a subsequent second cutting machine during a cutting cycle

However, it can be cut in one operation with the cutter 12 other lengths, _ζ β Β · are fed from the main incoming strands each have a disk or groups of individual discs, which then senses the VOI in a suitable way for allocating the Röstofenbackfläche ο

The method can also be used for the production of other bakery products, eg ₀ for the production of uncut or sliced toasted bread, wheat bread and other types of bread which are usually baked in bakeware «

Claims (4)

• ν 2 Pa t e η t a η s ρ backh e h e le method for producing Einback, characterized in that produced in a known manner Einbaughig formed by means of suitable devices to one or more endless Teigbändern, optionally subjected to a Vorgärprozeß on appropriately trained bands or immediately continuously profiled in a U-shaped, with adaptable speed running backbands placed in this a continuous Endgärprozeß and continuously baked in a known manner in continuous ovens, after which cut-off pieces of appropriate length are cut off from the resulting endless Einbacksträngen in a suitable manner 2. The method according to item 1, characterized in that the thickness of the dough strip is continuously controlled automatically depending on the controlled in the pass dough piece per meter Teigbandor dough strand length ο 3. The method according to item 1, characterized in that the width of the shaped endless dough sheet during pre-fermenting makes up the multiple width of the inserted into the U-shaped tapes baking tapes single dough strand and dividing the wide Teigbandes takes place immediately before loading into the baking bands. 4. The method according to item 1, characterized in that the single-length pieces of appropriate length individual baking slices or groups of individual baking sheets which are fed in a suitable manner directly or after separation to the continuous roasting ovens ·