DE202016003997U1 - Material and device for transporting and baking raw doughs - Google Patents

Abstract

Material for transporting and baking raw doughs, is characterized in that it consists of at least two layers which are connected by a partial bond (2), scrubbing (2), or entanglement (2) whose top layer (1) the adhesion allows the dough and is intended for baking, with high heat transfer and a back-separating function after baking, the lower layer (3) or lower layer (4) mainly represents a constructive supporting function.

Description

Summary

The material according to the invention for transporting and baking raw doughs is characterized in that it consists of at least two layers, which are partially connected and whose upper layer allows a secure adhesion of the dough and is intended for baking, with high heat transfer and back-separating function after Baking, the lower layer predominantly represents a constructive bearing function, differs from the upper layer in shape and thus allows easy separation of the two layers.

description

The raw dough is known to be soft and sticky until freezing or baking and has little or no stability. For transportation in production stabilizing forms and underlay are used. Especially with very thin doughs such. As pizza, tarte or cake, the stabilizing function by z. As cardboard or corrugated board for the baking process have an undesirable insulating effect and reduce the heat transfer required. Therefore, it is important before the baking process, the z. B. the end customer in the household oven or in a fast food restaurant is made to remove the stabilizing and insulating bottom layer. During the production z. B. of frozen pizza, the sticky dough should adhere well to the mold and after the freezing process, the liability sufficient to transport the pizza edgewise can. Only after baking the best possible separation of the baked good from the surface should be done.

The object of the present invention is to ensure sufficient stability and adhesion for the processing and transport process and to allow for the baking process a sufficient heat transfer and after baking a good separation function. The described object is solved by the characterizing part of claim 1. Further approaches result from the subclaims.

The above-outlined function for transporting and baking raw doughs is characterized in that it consists of at least two layers which are connected by a partial, selective bonding and / or treading and / or entanglement, the lower layer predominantly represents a structurally bearing function, the upper Position allows a secure adhesion of the dough and is intended for baking, with high heat transfer and separation function after baking.

The two layers have different shapes to facilitate the manual separation and the handling and manual transport of the still hot baked goods. The two layers are easy to separate, as they are only partially connected. The shape of the lower layer can be used together with the shape of the upper layer after baking again as a support for serving and cut-resistant surface for consumption.

The lower layer consists of a first carrier material, in particular corrugated cardboard or consisting of a second carrier material, in particular solid cardboard with sufficient rigidity. By an easy-to-separate punctiform bonding and / or processing and / or entanglement both layers are interconnected. The upper layer consists of a heat-permeable material with a smooth surface. On the surface of the dough sticks until it is baked later. The dough can be easily separated from the surface after baking. In contrast to other patents, no silicone is used for the baking separation function, as is usual with baking papers, since this would reduce the adhesion of the raw dough to the surface of the cardboard. The adhesive forces that hold the dough on the smooth surface provide a secure hold for production and transportation, while providing a good baking separation function, as the dough can not penetrate the surface, does not bond, but only adheres due to the closed, smooth surface , Materials having these properties are known to the person skilled in the art.

The upper layer may contain functional openings which allow partial contact of the dough with the base, thus allowing the two layers to be bonded by the dough. Through the function openings fat and liquid can be absorbed by the lower layer.

The lower layer can be included in the baking process, the bottom heat can be partially controlled by recesses, so z. B. a partially higher heat transfer in the middle of thin, very heavily wet doughs can be achieved.

citations

Documents to be considered for the evaluation of the protectability:

In DE 199 27 935 A1 Oetker

In the claim DE 199 27 935 A1 (Dr. Oetker) shows a three-layered structure with siliconized baking paper as a baking separation function, with a perforated surface structure, which ensures the adhesion of the baked goods, especially pizza for transport and the individual layers are connected flat.

DE 94 00 814 U1 Melitta

The patent relates to siliconized baking paper and absorbency of the pad

The inventor's inventive idea differs from the above-mentioned patent in the following points. The surface of this invention is not siliconized baking paper, but provides the baking separation effect over a particularly smooth, closed surface. The smoothness of the surface also ensures the adhesion of the dough for the transport function. A structuring of the surface for transport safety as in the above invention by perforation is therefore not required. The layers to be separated are partially connected at only a few points and not flat or partial area. The easy separation of the layers is primarily ensured by the size of the compound and not by a set adhesive force in the area.

figure description

The following figures show embodiments relating to the subject invention. The following figures were described:

1 shows a material consisting of an upper layer 1 and a lower layer ( 3 ), consisting of a first carrier material, which together by partial bonding ( 2 ), Discoloration ( 2 ) or entanglement ( 2 ) are connected.

2 shows a material consisting of an upper layer 1 and a lower layer ( 4 ), consisting of a second carrier material, which together by partial bonding ( 2 ), Discoloration ( 2 ) or entanglement ( 2 ) are connected.

3 shows a material consisting of an upper layer ( 1 ) and a lower layer ( 3 or 4 ), in which the upper layer 1 with guide elements ( 6a . 6b ) and or a lower layer ( 3 or 4 ) also with guide elements ( 5a . 5b ) Is provided.

4 shows a material consisting of an upper layer ( 1 ) and a lower layer ( 3 or 4 ), in which the upper layer 1 with guide elements ( 6a . 6b ) and or a lower layer ( 3 ) also with guide elements ( 5a . 5b ) and a central punching ( 7 ) on the lower layer.

5 shows a material consisting of an upper layer ( 1 ) and a lower layer ( 3 or 4 ), in which the upper layer 1 with handles ( 8a . 8b ) Is provided.

6 shows a material consisting of an upper layer ( 1 ) and a lower layer ( 3 or 4 ), in which the lower layer ( 3 or 4 ) with handles ( 9a . 9b ) Is provided.

7 shows a material consisting of an upper layer ( 1 ) and a lower layer ( 3 or 4 ), which are connected to each other and a punching ( 7 ) in the lower layer, through the lower heat ( 10 ) gets a controlled passage to the dough.

8th shows a material consisting of the upper layer ( 1 ), equipped with handles ( 8a ; 8b ) and function openings ( 11 ).

9 shows a material consisting of an upper layer 1 and a lower layer ( 3 or 4 ) in the area of the function openings ( 11 ) with each other through the dough ( 12 ) a partial connection ( 2 ).

LIST OF REFERENCE NUMBERS

1

upper layer with smooth coated surface

2

partial connection by gluing, abrasion or entanglement

3

bottom layer of corrugated cardboard

4

lower layer cardboard

5a, 5b

Guide elements on the lower layer

6a, 6b

Guide elements on the upper layer

7

punching

8a, 8b

Handles upper layer

9a, 9b

Handles lower layer

10

Lower heat in the baking process

11

functional openings

12

dough

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 19927935 A1 [0010]

Claims (9)

Material for transporting and baking raw doughs, is characterized in that it consists of at least two layers which are connected by a partial bonding ( 2 ), Discoloration ( 2 ), or entanglement ( 2 ) whose upper position ( 1 ) allows the adhesion of the dough and is intended for baking, with high heat transfer and a back-separating function after baking, the lower layer ( 3 ) or lower layer ( 4 ) is predominantly a structurally supporting function. Material according to claim 1, characterized in that the upper layer ( 1 ) in the form of the lower layer ( 3 ) or lower layer ( 4 ) and thus allows a simpler separation of the two layers. Material according to claim 1 and 2, characterized in that by shaping individual guide elements ( 5a . 5b ) on the lower layer ( 3 ) or lower layer ( 4 ) and / or individual guiding elements ( 6a ; 6b ) on the upper layer ( 1 ), which allow an optimization of the industrial process. Material according to claim 1 and 2, characterized in that by molding handles ( 9a ; 9b ) on the lower layer 3 or lower layer 4 and / or handles ( 8a ; 8b ) on the upper layer ( 1 ), which allow an optimization of the carrying function. Material according to claim 1, characterized in that the upper layer ( 1 ) is designed with a very smooth and dense surface. Material according to claim 1, characterized in that the upper layer ( 1 ) Function openings ( 11 ) through which the dough ( 12 ) a partial connection ( 2 ) with the carrier layer ( 3 or 4 ) can enter. Material according to claim 1, characterized in that the lower layer primarily assumes a stabilizing function, a corrugated cardboard ( 3 ) or solid board ( 4 ) is used, which have corresponding stiffness. Material according to claim 1, characterized in that the lower layer 3 or the lower layer 4 a punched out ( 7 ), which when used in the oven a partially controlled passage of the bottom heat ( 10 ). Material according to claim 1, characterized in that the lower layer ( 3 ) or the lower layer ( 4 ) a punching ( 7 ) for manual separation with the upper layer ( 1 ) serves.

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