DE102008051331B4 - Fermenter with ventilation system - Google Patents

Abstract

Gärgutträger (1) for storing and transporting dough pieces for bread rolls with a support base (2) and surrounding side walls (3, 4), wherein the support base (2) has at least one provided for supporting the baking material support surface (5), wherein the at least one bearing surface (5) has a multiplicity of surface sections which are separated from one another by recesses (14), the recesses (14) forming at least one channel system which is permeable to air at least one area of the support floor (2) uncovered by the dough (21) the support surface is connected, characterized in that the surface portions on the at least one support surface (5) are regularly arranged and homogeneously distributed, and that the surface portions in mutually offset rows (10, 11) are arranged, and that adjacent rows of surface sections against each other in the longitudinal direction of Rows (10, 11) are offset, that the centers of the surface portions of the first of the adjacent rows (10) lie on the mid-perpendicular of the distances between the centers of two adjacent surface portions of the second of the adjacent rows (11), and that the centers of each of three adjacent Surface portions each form the vertices of an equilateral triangle, and that the adjacent rows (10, 11) have a transverse offset (17) which is smaller than the distance (18) of the centers of adjacent columns within a row (10, 11), and the surface portions have an edge length or diameter (13) in the range of 0.4 mm to 1.5 mm, and the recesses (14) on the at least one support surface (5) have a minimum width in the range of 0.4 mm to 1 , 2 mm.

Description

The invention relates to a Gärgutträger for storage and transport of dough pieces for bread rolls according to the preamble of claim 1, with a support base and this surrounding side walls, wherein the support base has at least one intended for supporting the baking material support surface.

Such fermentation carriers are, for example, from the still unpublished German patent application DE 10 2008 019 024.1 the same applicant. In a proofing carrier according to this document, the support surface is roughened. As a result, the adhesion of the baked good is reduced, so that a dusting of the support surface with flour or a covering with towels can be omitted.

However, the fermentation product carrier known from the prior art have the disadvantage that, especially in the case of large temperature fluctuations, in particular at high temperatures, the baked good is influenced to the extent that the product resulting after baking does not meet the quality requirements, in particular with respect to its roots. Such quality losses occur in particular when the baked goods sweat on the fermentation carriers due to high outside temperatures. Also, the condensation can not escape especially at the contact surface between the dough and support surface and thus leads to a soaking of the dough. Thus, the adhesion is also increased on a rough surface, whereby the dough pieces can be damaged during peeling. These disadvantages are particularly serious because the dough is placed with the side on the support surface, which will later form the highest possible as possible and optically attractive top. At least in such situation preserving the quality thus requires a complex and costly use of flour for pollination of the support surface or towels for interposing between support surface and dough.

Thus, it is an object of this invention to avoid the disadvantages of the prior art immanenten disadvantages and in particular to allow for large temperature fluctuations or at high ambient temperatures for stored on the support surface baked goods optimal baking results with optimal Rösche.

In experiments, it has been found that this problem can be solved, although the moisture occurring during perspiration between the dough and the support surface can be reliably dissipated. This is possible if ventilation of this resting on the support surface surface of the baked goods and thus a discharge of the condensation is possible. However, if you want to create such a ventilation, it faces the problem that this ventilation must exceed a minimum ventilation in order to effectively prevent the deterioration of the dough and on the other hand, the resting surface of the baked good should not be changed. Such a change would occur, for example, if you place the dough pieces on rough grooves, which then press into the surface of the baked good and possibly even the surface of the baked goods. Such damage to the baked goods have a negative effect on later baking and prevent the formation of an optimal rack. Furthermore, it should be taken into account that the dough pieces also have to be easily detached from the proofing carrier.

Recognizing this field of tension and considering the solution in the search for a solution, the following solution was found. Accordingly, the object is achieved by a fermentation carrier according to claim 1. The dependent claims 2 to 11 indicate advantageous developments.

An inventive digestate carrier therefore has at least one support surface for supporting baked goods, which is subdivided by recesses into a multiplicity of surface sections which are separated from one another by the recesses. The recesses form a channel system, which is permeable to air and allows adequate ventilation of resting on the support surface surface of the baked goods. For this purpose, the channel system has a connection to the environment, which surrounds at least one area of the support floor or the support surface which is not covered by the dough.

By such a channel system thus an air passage between the surface resting on the support surface of the baked goods and the environment is created. It is important to ensure that there is sufficient air circulation, so that moisture removal can be ensured to a sufficient extent.

Due to the large number of separate surface sections, it is possible to ventilate the resting surface of the baked goods in all areas sufficient. Furthermore, such a subdivision into a large number of surface sections makes it possible to place the baked goods without irreversibly damaging the baked goods and / or hanging them so deeply into the recesses that the air passage is impeded too much. This is of particular importance, since the dough is turned over in the processing subsequent to the storage on a fermentation carrier processing and so the laid on the support surface side of the dough later forms the visible upper side of the dough.

The surface sections should be chosen so that a maximum reversible deformation of the surface of the baked goods deposited on the support surface takes place.

When determining the surface sections, care must also be taken to ensure that the production of such a digestate carrier is subject to further restrictions, which are given, for example, by the tools available. For example, the maximum possible depth of the recesses depends on their width, since otherwise either a production is not possible at all or leads to a fermentation material carrier which is mechanically too unstable. Such instability can be manifested, for example, in that the surface sections are deformed by the support of baked goods in such a way that the recesses and thus also the channel system are closed.

The fermentation product carrier according to the invention thus enables a moisture removal or a moisture exchange with the environment. Furthermore, due to the selected structuring of the support surface, sufficient dehumidification or ventilation is possible in each region and at least irreversible damage to the surface of the baked goods deposited on the support surface can be avoided. Furthermore, this is ensured that the dough can be removed easily and without damage or at least largely residue-free from the proofing.

Thus, a dusting of the support surface with flour or on the use of towels for interleaving can be completely dispensed with. This leads to a strong simplification of the workflow and to significant cost savings compared to the previously known solutions. Because now, completely, regardless of the weather conditions, can be dispensed with the above measures, can be dispensed with the necessary infrastructure or personnel without quality loss.

Advantageously, the at least one channel system according to claim 2 is formed as a coherent channel system. By choosing a single channel system or the connection of the otherwise existing multiple channel system sufficient ventilation or moisture removal is ensured even with a largely arbitrary placement of dough on the support surface. Furthermore, the best possible ventilation can be achieved. The choice of a single channel system prevents, for example, sudden changes in the ventilation quality at adjacent areas of the support surface.

It is particularly advantageous if the channel system according to claim 3 extends over the entire region of the at least one support surface. Such a choice of the arrangement of the recesses or the channel system makes it possible to position the dough at any point of the support surface and still ensure adequate ventilation and dehumidification.

According to the invention, the surface sections on the at least one support surface, in particular on the entire surface of the support floor, are to be regularly arranged or distributed homogeneously. Such an arrangement of the individual surface sections enables the most uniform possible dehumidification or ventilation. As a result, a uniformly good storage of the applied surface of the baked goods can be achieved nationwide, resulting in an optimal Rösche.

Advantageously, the surface sections according to claim 4 can be formed by surfaces of columns. Such columns also result, for example, when the recesses are introduced on the support surface in the form of a grid. Thus, the term pillar refers only to the fact that the support floor has upwardly projecting elements whose upper surface in turn forms the support surface. This means that nubs or pens can also represent pillars which form surface sections and contribute to the formation of the support surface.

It is particularly advantageous if these columns taper towards the support surface tapered. This does not mean that a rejuvenation must necessarily be so strong that it leads to a tip. Rather, it is advantageous if a taper is only so pronounced that also on the surface of the support surface forming the column, a small plane is present.

It is particularly advantageous if these columns are round or circular in their cross-section.

The formation of the surface sections through the surfaces of columns has the advantage that such an arrangement is relatively easy to produce and can have high mechanical stability.

The use of tapered columns allows easy production, for example, easy removal from a mold and also allows an increased mechanical stability and easy cleaning of the fermentation carrier.

The choice of round in cross section, especially on the surface round columns brings with it the advantage that corners are avoided, which would otherwise lead to greater damage to the dough, since particularly high forces occur at such a corner or peak. The choice of a circular cross-section further brings with it the advantage that a homogeneous distribution of surface sections and recesses is possible.

According to the invention, the surface sections are to be arranged in rows, in particular in rows arranged offset relative to one another. Such an arrangement in rows is one way to allow the most uniform, regular or homogeneous distribution and also to keep the production costs low. If the rows are arranged in an offset, an even more homogeneous or uniform or more regular distribution is made possible.

In such an offset arrangement of adjacent rows, it is inventive if the adjacent rows are staggered longitudinally such that the centers of the surface portions of the first of the adjacent rows lie on the mid-perpendiculars of the distances between the centers of two adjacent surface portions of the second of the adjacent rows. Such an arrangement leads to a particularly uniform distribution of recesses and surface sections.

It is also inventive to arrange the centers of adjacent surface sections so that they form the vertices of an equilateral triangle. Such an arrangement also increased the regularity or homogeneity of the distribution of recesses and surface sections.

It is further inventive that the adjacent rows have a transverse offset which is smaller than the distance of the centers of adjacent surface portions within a row.

Such an arrangement may be advantageous, for example, when the baking items to be placed have significantly different expansions in different directions of the support surface. Then, such an adjustment of the distances can lead to a better absorption of the weight of the baked goods and thus prevent an (irreversible) change of the applied surface.

It is also inventive if the recesses on the support surface have a minimum width in the range of 0.4 mm to 1.2 mm, in particular in the range of 0.6 mm to 0.8 mm. Such a minimum width choice can provide adequate ventilation. It should be noted that the maximum width is not too large, so that the dough is still sufficiently supported and thus neither damaged nor protrudes so far into the recesses that they are locked too much. It is furthermore inventive if the surface sections have an edge length or a diameter in the range from 0.4 mm to 1.5 mm, in particular in the range from 0.6 mm to 0.8 mm. Such a choice of the surface section size is an optimal choice in the field of tension between mechanical stability, production costs, homogeneity of ventilation and sufficient support of the baked goods. The exact choice within these ranges can determine the expert on the basis of the material used and the type and size of the baked goods to be placed ,

Furthermore, it is particularly advantageous if the centers of adjacent surface sections have a spacing in the range from 0.6 to 3.2 mm, in particular from 0.8 mm to 1.7 mm. This choice is also an optimal choice in the stress field described above. For the exact determination of the final measure also the above applies.

For the same reasons, it is particularly advantageous if according to claim 8, the recesses have a depth in the range of 0.5 mm to 3 mm, in particular in the range of 0.5 mm to 1 mm. Furthermore, adequate ventilation and moisture removal plays a decisive role in this selection.

For the same reasons, it is particularly advantageous if the recesses according to claim 9 have a maximum depth of at least 0.5 mm, in particular of at least 0.7 mm. Then, a sufficient moisture removal or adequate ventilation can be guaranteed in the rule. It is particularly advantageous if the recesses are not subject to excessive fluctuations in their depth or the average depth has a similar value. Otherwise, areas can be formed in which sufficient air circulation or sufficient moisture removal can not be guaranteed.

Of particular advantage in terms of stability, cleaning options and air circulation is when the columns according to claim 10 in their edge length or tapered in their diameter by 0.05 mm to 0.1 mm tapered.

Preferably, a fermentation product carrier according to the invention is designed in such a way that at least the part of the support base forming the bearing surface is formed from polypropylene. This material enables a cost-effective and simple production and an optimal result with regard to the detachability of the baked goods from the proof carrier. It is particularly advantageous to produce at least these parts by injection molding. This allows a simple and inexpensive production.

Further advantages and embodiments will be illustrated by way of example with reference to the embodiment described below. In this case, the embodiment and in particular the figures used for the description are by no means limiting. Further refinements and adaptations to particular requirements can be easily found by the person skilled in the art. In detail, the figures used show:

1 Top view and side view of a fermentation carrier;

2a Top view of a section of the support surface;

2 B Cross section through a region of a support floor; and

3a and b views as in 2a and b, but with on-baked dough.

1 shows in the left area a view of a proof carrier 1 and in the right part a corresponding side view. The fermentation carrier 1 has side walls 3 and 4 on, the support floor 2 edge. On the support floor 2 are four support surfaces 5 arranged, which are optically separated by a milled recess. The side walls 3 have handles 9 on. In the side walls 3 and 4 are furthermore recesses 6 brought in. Furthermore, in the side walls 4 wells 8th and cones 7 intended. The side walls 3 . 4 limit the area of the support surfaces 5 and thus prevent slipping off of it baked dough and also allow a stack of several fermentation carriers 1 each other. For this purpose, the proof carriers 1 recesses 8th on top of that with on the underlying proof carrier 1 arranged cones 7 cooperate in such a way that the digestate carriers are secured against slipping. The side walls 3 . 4 are hollow inside. As a result, they can the interior within the fermentation carrier 1 Isolate better against the outside world.

The on the side walls 4 provided recesses 6 allow an exchange of air between the inner and the outer space even if several proof carriers are stacked. They are so dimensioned that the air exchange is only very low without further assistance measures, however, a rapid air exchange of the air in the interior is ensured in a targeted suction or by blowing.

2a shows a plan view of a portion of a support surface 5 and 2 B a corresponding section through a part of a support floor 2 ,

In 2a are the pillars 12 that of recesses 14 are clearly visible. 2 B shows these columns 12 and intervening recesses 14 also. It can also be seen through the surface of the columns 12 formed support surface 5 ,

In the 2a shown columns 12 are in rows 10 . 11 arranged. Between the individual columns 12 are the recesses 14 , These form a channel system.

The round surfaces of the columns 12 form the surface section. The surface sections in turn define the support surface 5 , A first row 10 is opposite a second row 11 in the transverse direction by an offset 16 shifted, which is 0.95 mm. The offset of the next but one row in the transverse direction is therefore 1.9 mm.

The distance between the centers of the columns within a row 18 is 1.1 mm. Neighboring rows 10 . 11 have against each other an offset in the longitudinal direction 19 on, which is 0.55 mm. Thus lie the centers of the columns 12 the second row 11 each on a bisector perpendicular to a distance between 2 centers of columns 12 the first row 10 ,

Out 2 B it can be seen that the columns to the support surface 5 are tapered towards. This rejuvenation is conical. This is shown by the columns 12 on the support surface 5 a diameter 13 on, which is 0.7 mm. On its lower side, the columns point 12 a diameter 15 on, which is 0.76 mm. The columns 12 are here together with the entire support floor 2 made by injection molding of polypropylene. The columns 12 are thus fixed to the rest of the support floor 2 connected. Due to the chosen dimensions and this fixed connection, it is possible, despite the small dimensions sufficient stability and adequate ventilation to allow.

3a and b show 2a and b equivalent cutouts, but with on-set dough 21 , The dough is on the overlay surface 5 placed with the side later forming the top during and after baking. For this reason, influences are on the support surface 5 launched side of the baking stock 21 especially serious. To recognize are in 3b the bulges 22 which can occur where the baked goods 21 not directly from columns 12 is supported, but so to speak about recesses 14 away. It can be seen that with the selected dimensions, a closure of the recesses 14 through bulges 22 is not to be feared. In 3a It can also be seen that under the dough 21 channel system is connected to the environment. Right on the edge of the baked goods 21 can that be under the dough 21 concealed duct system interact with the environment and exchange air or moisture. It should be noted that the in 21 baked goods shown is exceptionally small. Its dimensions are about 3 mm × 7 mm. The presentation of such a small baking stock 21 was chosen only to emphasize the essential aspects of the invention particularly clearly and not to arrive at an inaccurate representation of details by a too small representation.

It is especially made 3a it can be seen that it does not matter in what form or where on the support surface 5 the dough 21 A ventilation of the placed side of the baking stock is always positioned 21 can take place, as long as the complete support surface and also their edges are completely covered, so that all channels would be completely closed. However, this is by no means to be obtained in practice, since dough is always positioned with sufficient distance so that it does not stick to each other or can rise.

In the 3b shown bulges 22 will heal completely later in the production process. By the rising of the baking stock 21 and the surface tension of the baking stock 21 they will disappear completely and will not be recognizable after baking.

It can thus be seen from the above statements that the present invention overcomes the disadvantages inherent in the solutions known from the prior art and, in particular, can ensure sufficient ventilation or moisture removal. Further details and adaptations to the concrete task in each case are possible without difficulty by the person skilled in the art.

LIST OF REFERENCE NUMBERS

1

proofing trays

2

support base

3

Side wall

4

Side wall

5

finish

6

recess

7

spigot

8th

deepening

9

Handle

10

a first row

11

a second row

12

pillar

13

upper column diameter

14

recess

15

lower column diameter

16

Offset of the next but one row in the transverse direction

17

Offset of the adjacent row in the transverse direction

18

Distance of centers within a row

19

Offset of adjacent rows in the longitudinal direction

20

Depth of the recess

21

dough

22

bulge

Claims (11)

Fermenter carrier ( 1 ) for storage and transport of dough pieces for bread rolls with a support bottom ( 2 ) and these surrounding side walls ( 3 . 4 ), wherein the support floor ( 2 ) at least one intended for supporting the baking material support surface ( 5 ), wherein the at least one bearing surface ( 5 ) a plurality of through recesses ( 14 ) have separate surface portions, wherein the recesses ( 14 ) form at least one channel system that is permeable to air with the environment of at least one of the dough pieces ( 21 ) uncovered area of the support floor ( 2 ) or the support surface, characterized in that the surface portions on the at least one support surface ( 5 ) are arranged regularly and are distributed homogeneously, and that the surface sections in mutually offset rows ( 10 . 11 ) are arranged, and that adjacent rows of surface portions so against each other in the longitudinal direction of the rows ( 10 . 11 ) are offset such that the centers of the surface sections of the first of the adjacent rows ( 10 ) on the mid-perpendiculars of the distances between the centers of two adjacent surface portions of the second of the adjacent rows (FIG. 11 ), and that the centers of each of three adjacent surface sections in each case form the vertices of an equilateral triangle, and that the adjacent rows ( 10 . 11 ) a transverse offset ( 17 ) which is smaller than the distance ( 18 ) of the centers of adjacent columns within a row ( 10 . 11 ), and that the surface portions have an edge length or a diameter ( 13 ) in the range of 0.4 mm to 1.5 mm, and the recesses ( 14 ) on the at least one support surface ( 5 ) have a minimum width in the range of 0.4 mm to 1.2 mm. Fermenter carrier ( 1 ) according to claim 1, characterized in that the at least one channel system is a coherent channel system. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the channel system extends over the entire region of the at least one support surface ( 5 ). Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the surface sections through surfaces of, in particular to the support surface ( 5 ) tapered, columns ( 12 ), which are preferably round, in particular circular, in their cross-section. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the recesses ( 14 ) on the at least one support surface ( 5 ) have a minimum width in the range of 0.6 mm to 0.8 mm. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the surface sections have an edge length or a diameter ( 13 ) in the range of 0.6 mm to 0.8 mm. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the centers of adjacent surface sections are at a distance ( 18 ) in the range of 0.6 to 3.2 mm, in particular from 0.8 mm to 1.7 mm. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the recesses ( 14 ) a depth ( 20 ) in the range of 0.5 mm to 3 mm, in particular in the range of 0.5 mm to 1 mm. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the recesses ( 14 ) a maximum depth ( 20 ) of at least 0.5 mm, in particular of at least 0.7 mm. Fermenter carrier ( 1 ) according to claim 5, characterized in that the columns in their diameter ( 13 . 15 ) or in their edge length by 0.05 mm to 0.1 mm taper. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that at least the at least one support surface ( 5 ) forming part of the support floor ( 2 ), in particular by injection molding, is formed from polypropylene.

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