DE10331142B4 - Process for the preparation of a cheese ready meal - Google Patents

Abstract

Method for producing a ready-to-eat cheese meal (1) with the following process steps: dividing an essentially terrine-shaped loaf of bread (2) with an underside into an upper-side lid piece (4) opposite the underside and a lower part (3) and removing the lid piece from Lower part (3), - introduction of a cavity (6) into the lower part (3) of the relevant loaf of bread (2) from a cut surface (7) from which the cover piece (4) was cut off, forming a bread dough container, - filling in Cheese (10) in the cavity (6), - Packing of the lower part (3) filled with cheese (10) for transport and later heating until the cheese (10) has melted in the lower part.

Description

The invention relates to a method for producing a cheese ready meal or a cheese dish, a ready-made cheese prepared by this method and a production device for producing a cheese ready meal according to this method.

For some years, well-known, classic warm cheese dishes such. Cheese fondue or baked soft cheese, especially baked Camembert, is again growing in popularity. Accordingly, it is of particular interest to gastronomic companies to be able to offer their guests such dishes. While a preparation of a baked Camemberts o. Ä. For a single guest in a gastronomic operation is relatively easily possible, however, the preparation of a cheese fondue is relatively complex. The cheese must be melted in a fondue pot and kept liquid while being consumed on a rechaud. Therefore, the preparation of a cheese fondue is only worthwhile for groups with a certain minimum number of people. On the other hand, the preparation of cheese fondues for very large groups is relatively impractical due to the large number of fondue caldrones and rechauds required in normal catering establishments. Therefore, essentially only a few fondue restaurants specialize in the production of such cheese dishes and offer these cheese dishes. Gastronomic establishments, which are not specially set up for the production of cheese fondues, take fondues in spite of the public interest usually not in their program. Likewise, cheese fondues are rarely prepared in a private household because of the relatively high preparation effort. Such an effort is usually only operated when the "right" number of people come together for a fondue evening.

Therefore, cheese fondue ready meals have been available on the market for some time, in which a cheese fondue mixture in solidified form is filled in a plastic container. The amount is calculated so that the cheese fondue for 1 or 2 people enough. Such a finished cheese fondue is placed in a microwave oven by the consumer and heated there until the cheese has melted. Then the cheese fondue can be consumed directly from the plastic container. An essential first disadvantage of this finished cheese fondue is that the plastic container remains as waste. In addition, the fondue must be consumed relatively quickly, before the cheese becomes cold again and solidifies. Another significant disadvantage is that the consumer always associates with a cheese fondue a romantic mood that naturally can not come up with such a ready cheese fondue. Therefore, such ready-made cheese fondue are also unsuitable for the offer in a gastronomic operation and are therefore not accepted by the catering industry.

The DE 198 42 606 A1 discloses a so-called burger bun with two bun bodies having on their facing sides geometric depressions for receiving a deposit. This makes it possible, by forming a cavity between the two rolls body to fill the burger so that the coating does not swell out of the burger while a filling can be achieved with a relatively large amount of coating.

The EP 0 893 061 A1 describes a sandwich-like design of a baguette with a cavity in the center of its lower part, which can be filled with topping, including cheese, and also heated. Both cited documents thus describe assignable rolls for quick entrainment or for quick consumption, which is why the field of application of the described objects is to be assigned to the field of quick restoration.

The JP03254627A shows a bread container with a cavity in which soup can be bottled. However, this font is not concerned with cheese ready meals.

It is an object of the present invention to provide an alternative to the known cheese dishes, which in particular in an industrial process in larger quantities as a ready meal can be produced and which by private consumers or restaurants with relatively little effort in a particularly attractive, stylish shape for serving or consumption can be prepared. It also sets the task of creating a production facility for the industrial production of a corresponding cheese ready meal.

This object is achieved on the one hand by a method according to claims 1 and 14 and by a cheese ready meal according to claim 18. The further object is achieved by a production device according to claim 30.

In accordance with the method according to the invention, for the preparation of the cheese dish, a substantially terrine-shaped loaf of bread, which has a bottom side, is first cut so that a top-side lid piece lying opposite the bottom side and a bottom part are formed. Then the lid piece is removed from the base. Subsequently, from the gate surface, on which the cover piece has been separated, a cavity in the Lower part of the relevant loaf of loaves introduced, whereby a bread dough vessel is formed. Cheese is then poured into this cavity. In an industrial production as a cheese ready meal, the bottom filled with cheese is then packaged for transport and transported to the consumer, for example, a gastronomic operation.

The cheese-ready meal thus consists of a base having a bottom, essentially terrine-shaped loaf base, which has a bottom side opposite, top-side gate surface and introduced from the gate area to form a bread dough vessel, filled with cheese cavity. At the customer's the delivered cheese ready meal is unpacked and heated in a heating device, such as an oven, convection, pizza oven or the like for a certain time to above the melting point of the cheese and then served with the liquid cheese.

If a gastronomic operation is set up on it, it is also possible that the loaf is baked there or a purchased matching loaf of bread is cut into a lid and base, the cavity is placed in the base and filled with cheese. However, an industrial prefabrication and subsequent completion of the cheese ready meal at the restaurateur is usually associated with less effort and therefore considerably cheaper, without quality differences can be determined for the guest.

• – Eine Trenneinrichtung, mit welcher jeweils der Brotlaib in ein der Unterseite gegenüberliegendes, obenseitiges Deckelstück und ein Unterteil zerteilt wird und dann die Deckelstücke jeweils vom zugehörigen Unterteil getrennt werden,
• – eine Aushöhleinrichtung, um zur Bildung eines Brotteiggefäßes in das betreffende Unterteil des Brotlaibs jeweils von der Anschnittfläche aus, an der das Deckelstück vom Unterteil getrennt wurde, eine Kavität einzubringen,
• – eine Befülleinrichtung, um in die Kavitäten der Unterteile jeweils den Käse einzufüllen,
• – und eine Verpackungseinrichtung, um die mit Käse gefüllten Unterteile zum Transport zu verpacken.

A corresponding production facility for the industrial production of such a cheese dish should have the following components:

• A separating device with which in each case the loaf of bread is divided into an upper side of the cover piece opposite the underside and a lower part, and then the cover pieces are each separated from the associated lower part,
• A cavity, in order to form a bread dough vessel into the relevant lower part of the loaf, in each case from the gate area, at which the lid has been separated from the lower part, to introduce a cavity,
• A filling device for filling the cheese into the cavities of the lower parts,
• And packaging means for packaging the cheese-filled bottoms for transport.

The invention offers the possibility to produce a cheese-ready meal with relatively simple means on an industrial scale without great effort and thus to supply in particular restaurants, which are thus able to offer their guests any time cheese fondue or a cheese fondue-like dish , Likewise, private consumers can always prepare such a dish at home for any number of people. Here, the ready meal is served without great effort in a particularly appealing, stylish form.

The relatively voluminous, consisting of bread, heated together with the cheese vessel serves as an excellent heat storage, which ensures that the cheese without sufficient equipment such as rechauds or the like for a long time remains warm and liquid. The invention therefore offers great advantages even if the cheese dish z. B. mainly manually on site in a catering business, d. H. produced without the use of a previously purchased, industrially produced cheese ready meal.

Both the top piece and the vessel in which the liquid cheese is located can be eaten by the guest at will, since this is bread, which is usually eaten anyway to such cheese dishes and used in particular for dunking in the cheese becomes. This has the side effect that the cheese itself can be completely consumed with the vessel, whereas in normal fondue pots or in the vessels of the known ready-made cheese fondues, a cheesecake always sticks to the walls or to the bottom of the vessel.

In the novel cheese dish, therefore, the waste is minimized or even completely avoided.

The dependent claims each have particularly advantageous refinements and developments of the invention.

If the underside of the loaf is arched outwards, the cheese-filled base can be placed in a rack or the like. kept in the appropriate position in the oven and also served. If the size of the loaf is suitable, a soup cup or the like may also be used. Preferably, however, the bottom of the loaf is designed as a base so that the bottom filled with cheese can stand in the oven without tools and the finished dish can be served on any normal board or plate.

In the production of the cheese ready meal, the lower part filled with the cheese is preferably packaged together with the cover piece for transport, with the cover piece being particularly preferably placed on the cheese-filled lower part for transport. The cheese ready meal then looks from the outside like a normal complete loaf and the cheese is additionally protected by the loaf of bread.

For this purpose, the production device must have appropriate means for feeding the cover piece back to the cheese-filled lower part in front of the packaging device. This may be, for example, a separate, along the usual transport route for the lower part along running conveyor belt o. Ä. act. However, the transport device for the lower part can also be designed so that the cover piece simply runs parallel next to the lower part.

In one embodiment, the ready-to-serve cheese is made on a production table where a separator for separating the top is located at one point. The lid is then placed, for example, inwards on the production plate or automatically moved. Subsequently, in the direction of rotation of the production plate, the cavity-introducing device, then the filling and finally another station where the cover piece is placed either by hand or automatically on the lower part again. Then, the base filled with cheese and provided with the associated Deckelstük lower part is supplied by the producer from a packaging device.

The packaging device preferably has a device for individually welding the cheese-filled loaves or bread bases in foil. In a particularly preferred embodiment, the base filled with cheese is optionally frosted with the overlying lid piece before or after packaging in a freezer of the production facility. The frosting is preferably carried out after welding the cheese ready meal in foil, as this is considerably gentler for the cheese ready meal.

When the consumer then the cheese dish is thawed after unpacking either in the microwave, in a convection oven or at room temperature. This thawing can also be done already in the heating device that is used to melt the cheese. For example, after a brief setting of the still-frozen cheese ready meal in a convection oven after thawing the lid lifted and then baked or roasted separately in a pan, while the base with the Käseinhalt continue for 20 minutes in the preheated to 190 ° C convection or Oven remains.

The introduction of the cavity, for example, if it is a very soft bread done with a stamp. In the industrial production of the cheese ready meal, however, it is particularly preferred to use a drilling or milling device with which the cavity is drilled into the lower part. A corresponding device for producing such bread vessels with an upper-side cover piece and a cavity drilled into the lower part is in the DE 202 15 525 to which reference is hereby incorporated by reference.

The cavity preferably has a substantially cylindrical shape with a substantially flat base and thus offers a relatively large space for the cheese to be filled.

As a cheese filling, in a preferred variant, first of all a cheese slice adapted to the shape of the cavity or a cheese wheel adapted to the shape of the cavity can be produced. This slice or loaf is then simply inserted into the cavity. The term "adapted" here is to be understood as meaning a cheese loaf or a cheese slice which has approximately an outer diameter corresponding to the inner diameter of the cavity and a height corresponding to the depth of the cavity. Preferably, the upper edge of the cheese loaf or the cheese slice should be slightly below the edge of the cavity, so that when heated, the cheese does not run out of the lower part.

Alternatively, the cheese may also be poured in a flowable form, for example slightly warmed, but then the cheese should solidify again. It is also possible to fill the cheese in granular form, for example grated cheese.

In one variant, a complete soft cheese, for example a Camembert or the like, is filled into the cavity. Consequently, this variant is a classic soft baked cheese, which is served stylishly inside the bread dough container and thus offers a real alternative to traditional serving dishes. In particular, the heat storage effect of the vessel ensures that the soft cheese remains longer in the cheese dish according to the invention longer than in the traditional Servierformen.

In another preferred variant, a classic fondue cheese, preferably a gruyerzer, an edam, an emmentaler or a parmesan or a mixture of these cheeses is filled into the cavity.

Especially in industrial production, a finished cheese fondue mixture is preferably filled into the cavity, which, for example, in addition to the cheese or the cheese mixture also has other ingredients such as flavors, spices, flavor enhancers, etc.

In particular, when it comes to a filling of pure fondue cheese or a pure cheese mixture, in the final preparation of the ready meal, for example in gastronomic operation by the chef, just before serving, adding other flavor-forming ingredients such as a dash of kirsch or some garlic into the melted cheese.

In a particularly preferred form is used to make the loaf for the cheese ready meal or the cheese dish on bread dough, which is specially tailored by the spices on the filled cheese. For example, the bread might have a shallow garlic taste, olive flavor or the like. This taste passes on the common heating of the cheese and the bread vessel on the cheese.

When manufacturing the loaf of bread, preferably a handle element, for example a simple button, is molded onto the upper side. This grip element is then located after the cutting of the loaf of bread on the lid piece, so that the lid piece can be lifted off this handle element. In addition, such a shape also has the advantage that the stuffed with the cheese and the lid provided loaf looks particularly attractive, since it has approximately the shape of a tureen.

The cheese ready meal can in principle be produced in different sizes. In one embodiment, the loaf of bread is formed so large that the cavity therein has approximately the capacity of a soup cup. This size is suitable for serving one-person cheese ready meal. In addition, however, larger variants - for example, for two people - can be produced. Likewise, it is also possible to produce smaller vessels and offer the cheese ready meal, for example, as a starter or as part of a warm buffet.

In an alternative preferred embodiment, in particular in a larger Brotlaibunterteil several cavities are introduced side by side and they are filled with cheese, in particular, different cavities can be filled with different cheeses.

The invention will be explained in more detail below with reference to the accompanying figures using an exemplary embodiment. They show:

1 a section through an inventive cheese ready meal before packaging,

2 a schematic representation of a production line 21 for producing a cheese ready meal according to the invention.

As 1 shows, there is an inventive, industrially produced ready meal 1 from a loaf of bread 2 with a lower flat base 11 which is in a lower part 3 and an upside down, the stand area 11 opposite cover piece 4 was divided. The loaf essentially has the shape of a terrine. On the lid piece 4 Above is a button-shaped handle 5 formed.

From the bleed area 7 from where the lid piece 4 from the lower part 3 the loaf of bread 2 was cut off, is a cavity 6 in the lower part 3 drilled. The cavity 6 has a cylindrical side wall 8th and a substantially flat base 9 on.

Such loaves or ready meals are produced in different sizes, wherein the cavities 6 accordingly have different capacity. The diameter of the base is preferably 4 cm to 15 cm, the height of the cavity is preferably 3 cm to 6 cm. In a particularly preferred embodiment for one to two persons, the cavity diameter is 10 to 12 cm and the height is about 4.5 cm.

In the cavity 6 Here is a corresponding to the dimensions of the cavity 6 adapted, circular cheese loaf 10 or a corresponding cheese slice inserted. This cheese loaf 10 has a height so that in the cavity 6 There is still some space left on the top and when heating the cheese 10 this does not run out over the top of the cavity. In principle, a few millimeters are sufficient for this purpose.

This cheese 10 was specially produced for heating or for consumption in the liquid state to consume. The cheese 10 similar to a camembert has a soft consistency inside and a stronger shell on the outside. Alternatively, in the cavity and a fondue cheese mixture consisting of a mixture of different cheeses, and possibly other ingredients such as flavors, spices, etc. are filled. This variant is not shown in the figures.

In the illustrated variant with the Weichkäselaib 10 is after heating and melting the cheese 10 the skin opened up and from the cheese 10 subtracted, leaving the inner, liquid part of the cheese 10 is free. For consumption then bread, for example, the divided cover piece, can be eingetunkt in the cheese.

In 2 is schematically a production line 21 for producing such a ready meal according to 1 shown.

With the reference number 12 Here is a bread making station 12 shown. This can be about a baking station act, in which the loaves of bread 2 within the production line 21 be shaped and fried. Basically, the loaves of bread 2 but also in a separate production plant, for example a large bakery, and the production line 21 be fed as a semi-finished product. In this case, the baking station 12 replaced by a corresponding delivery station.

From the station 12 become the loaves of bread 2 via a conveyor line, which can be realized for example by a conveyor belt, transport plate or the like, to a separating device 13 led, on which a cover piece 4 from the lower part 3 is separated. In such a separator 13 For example, it may be a sawing device 13 act like this in the DE 202 15 525 is shown.

The lower part 3 then becomes a drilling device 14 forwarded while the lid piece 4 via a separate transport route 15 or on one beside the lower part 3 located space on the transport route parallel to the lower part 3 is transported.

In the drilling device 14 then becomes a cavity 6 with the desired depth and diameter from the gate area 7 out in the lower part 3 drilled. This is preferably done in one operation, wherein the drill should have according to the radius that the cavity 6 should have. The desired depth is set via the drop height of the drill. It makes sense to use a Forster drill or a similar drill for this purpose. The bread crumbs produced during drilling are preferably sucked off via a suction device (not shown) and can be used for another recovery, eg. B. for roasting, as bread crumbs, etc., a recycling or composting be supplied.

In parallel, be in a cheese station 16 the cheese wheels 10 produced. This cheese station can also be part of the production plant 21 act. The cheese loaves can also be made in an external cheese factory and supplied accordingly. In this case, the cheese station would have to 16 be replaced by a corresponding cheese delivery station.

The with the cavity 6 provided loaf pan bases 3 as well as the cheese wheels 10 are then each transport routes of a filling station 17 fed, in which the cheese wheels 10 into the cavities 6 the bottoms 3 be inserted. This can be done manually or automatically by appropriate guide devices on the transport path or by means of a simple robot or the like.

Then that's with the cheese 10 filled lower part 3 from the filling station 17 a lid laying station 18 supplied, in which the parallel transported cover piece 4 again on the filled lower part 3 is hung up. This can also be done manually or automatically with appropriate guide devices or a robot. In particular, it is also possible, the filling station 17 and the lid laying station 18 to summarize to a station.

After the lid laying station 18 then assign the cheese ready meal to the 1 enlarged state shown on. For the transport then with cheese 10 filled loaf of bread 2 a packaging station 19 fed in which the filled loaves of bread 2 individually welded in foil.

Then the packaged ready meal is a freezer 20 in which a deep freezing of the cheese ready meal 1 for transport. From there, the individually melted and frozen cheese ready meal can be wrapped in foil 1 be fed to another station in the ready meals 1 each individually or together in a carton or the like repackaged and provided for transport (not shown).

The customer can then make the cheese ready meal 1 Store longer time in a freezer or the like and can always keep a sufficient number of ready-meals in stock, which is particularly advantageous for dining facilities.

If necessary, then a cheese ready meal 1 be taken from the freezing. The thawing takes place after unpacking, for example, in a microwave oven, in a convection oven or - if there is enough time - at room temperature. Likewise, for thawing, another heating device such as a pizza oven, Konvektomat or the like can be used.

After thawing the lid piece is lifted and pushed the lower part with the contents in a, for example, preheated to 190 ° C convection or oven and then heated for about 20 minutes, so that the cheese is completely liquefied. In parallel, the lid piece can be roasted, for example, in olive oil and garlic and broken into pieces or served as a whole mitserviert. The lid or the lid pieces are then usually dammed by the guest in the cheese and mitgegessen. Similarly, the lower part of the guest can be consumed at will.

LIST OF REFERENCE NUMBERS

1

Cheese Dinner

2

loaf

3

lower part

4

cover piece

5

handle element

6

cavity

7

cutting surface

8th

Side wall

9

Floor space

10

cheese

11

footprint

12

Bread production station

13

separator

14

coring

15

transport distance

16

Käseanlieferstation

17

filling

18

Lid securing device

19

packaging device

20

Frostereinrichtung

21

production facility

Claims (34)

Process for the preparation of a cheese ready meal ( 1 ) comprising the following steps: - dividing a substantially bottom-shaped loaf of loaves ( 2 ) in a top side opposite the underside of the cover piece ( 4 ) and a lower part ( 3 ) and removing the cover piece from the lower part ( 3 ), - introducing a cavity ( 6 ) in the lower part ( 3 ) of the loaf ( 2 ) from a bleed area ( 7 ), on which the cover piece ( 4 ) was separated, forming a bread dough vessel, - filling cheese ( 10 ) into the cavity ( 6 ), - packaging with cheese ( 10 ) filled lower part ( 3 ) for transport and later heating until the cheese ( 10 ) has melted in the lower part. A method according to claim 1, characterized in that the underside as a stand ( 11 ) is trained. Process according to claim 1 or 2, characterized in that the cheese ( 10 ) filled lower part ( 3 ) together with the cover piece ( 4 ) is packed for transport. A method according to claim 3, characterized in that the cover piece ( 4 ) for transport back to cheese ( 10 ) filled lower part ( 3 ) is launched. Method according to one of claims 1 to 4, characterized in that the cheese ( 10 ) filled lower part ( 3 ) optionally with the cover piece ( 4 ) is frosted before or after packaging. Method according to one of claims 1 to 5, characterized in that the cavity ( 6 ) by means of a drilling or milling device into the lower part ( 3 ) is introduced. Method according to one of claims 1 to 6, characterized in that the cavity ( 6 ) has a substantially cylindrical shape with a substantially flat base ( 9 ) having. Method according to one of claims 1 to 7, characterized in that as a cheese filling one to the shape of the cavity ( 6 ) adapted cheese slice or adapted to the shape of the cavity cheese loaf ( 10 ) is generated, which is then inserted into the cavity. Method according to one of claims 1 to 7, characterized in that in the cavity cheese is poured in a flowable form or in granular form. Method according to one of claims 1 to 9, characterized in that a soft cheese ( 10 ) is filled in the cavity. Method according to one of claims 1 to 9, characterized in that in the cavity a fondue cheese, preferably a Gruyère, an Edam, an Emmentaler or a Parmesan or a mixture of these cheeses, is filled. A method according to claim 11, characterized in that a cheese fondue mixture is filled into the cavity. Method according to one of claims 1 to 12, characterized in that during manufacture of the loaf ( 2 ) a grip element ( 5 ) to the footprint ( 11 ) opposite side is formed. Process for the preparation of a cheese dish ( 1 ) comprising the following steps: - dividing a substantially bottom-shaped loaf of loaves ( 2 ) in a top side opposite the underside of the cover piece ( 4 ) and a lower part ( 3 ) and removing the cover piece from the lower part ( 3 ), - introducing a cavity ( 6 ) in the lower part ( 3 ) of the loaf ( 2 ) from a bleed area ( 7 ), on which the cover piece ( 4 ) was separated, forming a bread dough vessel, - filling cheese ( 10 ) into the cavity ( 6 ), - at least heating with cheese ( 10 ) filled lower part ( 3 ) above the melting point of the cheese ( 10 ). A method according to claim 14, characterized in that the underside as a stand ( 11 ) is trained. A method according to claim 14 or 15, characterized in that instead of the first three process steps a prepared by a process according to any one of claims 1 to 12 Cheese ready meal ( 1 ) unpacked, possibly thawed and at least that with cheese ( 10 ) filled lower part ( 3 ) above the melting point of the cheese ( 10 ) is heated. Method according to one of claims 14 to 16, characterized in that a on the lower part ( 3 ) resting lid piece ( 4 ) if necessary after thawing before fully heating with cheese ( 10 ) filled lower part ( 3 ) is lifted off and baked separately or roasted or roasted. Cheese ready meal ( 1 ) having a base having a bottom, essentially terrine-shaped loaf bottom ( 3 ), which has a top side opposite the underside ( 7 ) and one of the gate surface ( 7 ) from under formation of a bread dough vessel ( 7 ), with cheese ( 10 ) filled cavity ( 6 ) having. Cheese ready meal according to claim 18, characterized in that the underside as a base ( 11 ) is trained. Cheese ready meal according to claim 18 or 19, characterized by a loaf bottom ( 3 ) separated lid piece ( 4 ). Cheese ready meal according to claim 20, characterized in that the lid piece ( 4 ) on the cheese-filled base ( 3 ) rests. Cheese ready meal according to one of claims 18 to 21, characterized in that the cheese ( 10 ) filled lower part ( 3 ) optionally with the cover piece ( 4 ) is frosted. Cheese ready meal according to one of claims 18 to 22, characterized in that the cavity ( 6 ) has a substantially cylindrical shape with a substantially flat base ( 9 ) having. Cheese ready meal according to one of claims 18 to 23, characterized in that the cheese filling ( 10 ) one to the shape of the cavity ( 6 ) adapted cheese slice or one to the shape of the cavity ( 6 ) adapted cheese loaf ( 10 ). Cheese ready meal according to one of claims 18 to 24, characterized in that the cheese filling is granulated or poured and solidified. Cheese ready meal according to one of claims 18 to 25, characterized in that the cheese filling is a soft cheese ( 10 ). Cheese ready meal according to one of claims 18 to 25, characterized in that the cheese filling comprises a fondue cheese, preferably a Gruyère, an Edam, an Emmentaler or a Parmesan or a mixture of these cheeses. Cheese ready meal according to claim 27, characterized in that the cheese filling comprises a cheese fondue mixture. Cheese ready meal according to one of claims 18 to 28, characterized by a lid ( 4 ) molded handle element ( 5 ). Production facility ( 21 ) for the preparation of a cheese ready meal ( 1 ), with - a separating device ( 13 ), each having a bottom, essentially terrine-shaped loaves ( 2 ) in a top side opposite the underside of the cover piece ( 4 ) and a lower part ( 3 ) and the lids ( 4 ) in each case from the associated lower parts ( 3 ) - a hollowing device ( 14 ) to form bread dough vessels in the lower parts ( 3 ) of the loaves of bread ( 2 ) each of a bleed surface ( 7 ), at which the lid piece ( 4 ) from the lower part ( 3 ), a cavity ( 6 ), - a filling device ( 17 ) into the cavities ( 6 ) of the lower parts ( 3 ) each cheese ( 10 ), - a packaging device ( 19 ) with cheese ( 10 ) filled parts ( 3 ) for transport. Production device according to claim 30, characterized by means ( 15 . 18 ) to the lid piece ( 4 ) with cheese ( 10 ) filled lower part ( 3 ) for common packaging for transport again. Production device according to claim 31, characterized by a lid laying device ( 18 ) to the lid piece ( 4 ) for transport back to cheese ( 10 ) filled lower part ( 3 ). Production direction according to one of claims 30 to 32, characterized by a freezer ( 20 ) with cheese ( 10 ) filled lower part ( 3 ) optionally with the cover piece ( 4 ) to freeze. Production device according to one of claims 30 to 33, characterized in that the excavation device ( 14 ) a drilling or milling device ( 14 ).

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