DE202017006702U1 - Waffle as food and baking device for its production - Google Patents

Abstract

Waffle (10) as a foodstuff, in particular an ice cream cone for receiving ice cream, formed from a waffle sheet (11) which is rolled up like a cone, - wherein the edge (21) of the conical surface defines a receiving opening (24) and is arranged in a plane which aligned perpendicular to the cone tip springing out, - wherein the conical surface comprises regions in which the wafer sheet (11) is rolled double-layered, characterized in that the conical surface is formed completely double-layered.

Description

The invention initially relates to a waffle as food, in particular ice cream cone for receiving ice cream, formed from a wafer sheet, which is rolled up cone-shaped, wherein the edge of the conical surface bounds a receiving opening and is arranged in a plane which is perpendicular to the perpendicular to the cone tip projecting Lot aligned wherein the cone sheath comprises areas in which the wafer sheet is rolled double-layered.

In addition, the invention also relates to a baking apparatus for producing a wafer sheet for an aforementioned wafer, with a baking mold, which has a lower baking plate and an upper baking plate, wherein the lower baking plate is provided with a curved end rail, which forms the cone edge of the wafer Forming the peripheral edge of the wafer sheet and wherein the upper baking plate for opening the baking mold from the lower baking plate can be lifted, and with a metering device, which is arranged with open baking mold above the lower baking plate to apply Waffelteig on the lower baking plate.

Finally, the invention relates to a production method for the waffle according to the invention by means of the baking device according to the invention.

Generic ice cream wafers are manufactured for the food industry, in particular for the industrial production of ice cream. The production of generic waffles is characterized by high mechanization and high product output. It is therefore a highly mechanized mass production.

Generic waffles are made by first making a wafer sheet. The wafer leaf corresponds approximately to a circular area cutout or a shell development of a cone, thus having a curved edge.

To produce the wafer sheet, a dough mass is first placed on the lower baking plate of a baking pan. The lower baking plate has a curved end rail. The dough mass applied to the lower baking plate by means of metering device is distributed by closing the baking mold - an upper baking plate is placed on the lower baking plate - in such a way that the dough mass starts against the curved finishing rail, so that the aforementioned edge portion of the wafer leaf is formed.

After baking the dough, the baking mold is opened, the wafer sheet is removed from the baking mold and fed to a winding device, which rolls up the still warm wafer sheet to a cone-shaped ice cream wafer. This results in a so-called "flat top" waffle, ie a wafer with a flat edge, which is arranged within a plane. Put on the edge, such a waffle has a stable state and corresponds approximately to a straight cone, especially a straight circular cone.

In order to keep generic wafers crisp and to protect against moisture absorption during filling with ice cream, the conical wafers are coated on their inner surface with a cocoa-containing fat glaze. This happens immediately before filling with ice cream.

The waffle manufacturer generally wraps the ice cream wafer on the outside to prevent the waffle from absorbing moisture through the outside surface. This ensures that the waffle is crisp and crunchy when eating the ice cream.

With such manufacturing processes, individual companies produce several million ice cream wafers every day.

A disadvantage of the external lubrication of ice cream wafers is the fact that they must be supplied with a closed cold chain to the ice cream maker, so that the outer layer of fat undergoes no taste changes. Incidentally, the greasing of the ice cream wafers from the outside also reduces the shelf life of the greased waffle from about 12 months to just about 75 days compared with the ungreased waffle.

Finally, the outer layer of fat reacts with the outer packaging of the ice cream, which leads to the release of the adhesive used and can result in an independent opening of the immediate Eiseisumverpackung.

Ultimately, the outer Befettung also limits the taste experience when eating ice cream, since although the waffle crisp while biting looks, the fats due to their low melting point in the mouth of the consuming but quickly dissolve and taste effective. Also, the dissolving fats lead to disadvantageous adhesion of waffle components to the inner surfaces of the mouth. In addition, there are concerns about the nutritional value of the greased waffle in parts of the users.

From the printed art also not assignable prior art approaches are known to increase the size of the wafer sheet and produce a double winding with constant Waffelmaßen, so that a two-ply waffle is made. The idea behind it is that at A two-ply waffle can be dispensed with an external fatliquoring, since at least one layer of waffles remains dry and thus crisp, so that the eating experience is optimal.

However, this approach led only to a partial success, since in particular large portions of the cone opening forming edge region of the wafer could be wound only in one layer.

Therefore, such types of waffles also adhere to several disadvantages. On the one hand, the production is extremely complicated due to the control of the dough distribution when closing the baking mold for producing a waffle sheet with a larger scale, which lowers the output of the production equipment and thus severely restricts the profitability. On the other hand, the goal of ensuring a crispy, crunchy waffle when consumed is not met, especially in the sensitive edge region of the conical opening. Finally, the required oversize of dough more expensive the product, so that this form of a partially overlapping wrapped ice cream wafer at the expense of serious disadvantages has no advantages over the simply wound, externally greased waffle.

The object of the invention is first of all to create a waffle as foodstuff, in particular an ice cream waffle for containing ice cream, which avoids the disadvantages of the externally greased waffle with a sufficiently long shelf life.

The object of the invention is achieved by a wafer with the features of claim 1, in particular with its characterizing features, according to which the conical surface is completely double-layered.

With the fully double-layered conical shell of the wafer, the invention overcomes the prejudices of the prior art, according to which a double-layered waffle under the given requirements of the highly mechanized, industrial filling production can not be produced.

In particular, when the edge of the conical shell comprises a portion in which the conical surface is formed in three layers, a completely double-layered winding of the conical shell is reliably ensured, even if the need for dough mass thereby considerably increases.

The invention has recognized that the advantages of the manufactured with correspondingly high cost, two-ply waffle clearly overcomes the disadvantages of both the known from the prior art, externally greased waffle as well as the disadvantages of teildoppelwandigen waffle by the taste disadvantages, the problems of Shelf life and the high demands on uninterrupted cold chains in a wafer according to the invention are not given.

The handling of all involved in the ice cream production is considerably simplified by the waffle according to the invention. Waffle production and transport to the ice cream maker does not require any cold chain. In addition, both the storage of waffles according to the invention at the waffle manufacturer as well as the ice cream producers without cooling and therefore unproblematic possible.

The omission of the external greasing at the wafer manufacturer facilitates the production, since in particular the hygiene conditions are easier to ensure due to the lack of greasing.

The externally ungreased waffle also simplifies ice cream production by eliminating various sanitary problems, such as the adhesion of foreign matter to the greased outer surface of the prior art wafer.

The requirements on the cold chain between ice cream manufacturer and ice cream shop are - albeit slightly - lower, since a known from the prior art outer layer of fat affecting the ice cream quality but not affecting disturbance in the cold chain no negative repercussions, for example, on the bonding of Ice cream packaging has.

Finally, the consumer experiences an excellent taste experience without having to accept the disadvantages of a greased waffle.

The higher demand for dough and the associated higher production costs as well as the high production costs are sufficiently outweighed when looking at the entire production chain of ice cream production from wafer manufacturer to the end customer. Contrary to expectations and the prejudices of the prior art, both the higher production costs in the form of an exact control of the dough application and the partial distribution during the baking process, as well as the higher production costs due to increased need for dough mass before the advantages, if you over the entire Considered, justified.

The invention is also solved by a baking pan for producing the ice cream wafer according to the invention with the features of claim 3, in particular with its characterizing features according to which the metering device has a plurality of metering outlets, which along the curved Cover rail of the lower baking mold are arranged.

Here, the invention has recognized that the dough distribution can be influenced not only by the closing speed and closing direction of the baking mold, ie by the interaction of the lower baking plate and upper baking plate, but that the dough distribution in an advantageous manner by a distribution of the dough along the curved end rail already at Order on the lower baking pan can be optimized. This outweighs the disadvantages of such a distributed dosage, which consist in particular in that the Dosierauslässe can deliver uneven amounts of dough, depending on possible narrowing of the outlet cross-sections by adhering dough residues.

It is envisaged that with an even number of Dosierauslässe these are arranged evenly on both sides of the apex line of the curved end rail of the lower baking plate.

Alternatively, it is provided that with an odd number of Dosierauslässe the middle Dosierauslass on the apex line of the lower baking mold and the remaining Dosierauslässe are arranged on both sides of the middle Dosierauslasses.

Finally, it is provided that three or four metering devices are provided.

Then, the object of the invention is also achieved by a method for producing a generic wafer using the baking pan according to the invention with the features of claim 7, after which increasing the circumference of the wafer sheet for producing the wafer by means of an increase in Dosierauslässe and a distribution of Dosierauslässe along the End of the lower baking plate is reached.

Further advantages of the invention and a better understanding follows from the following description of an embodiment. Show it:

1 a baking plate of a baking mold according to the invention,

1a the baking plate according to 1 with a metering device arranged above it,

2 the baking plate according to 1 after dough application,

3 the wafer sheet for a waffle according to the invention,

4 a waffle according to the invention in the first embodiment,

5 an end view of the waffle rim of the waffle according to 4 .

6 the front view of an alternative embodiment of a wafer according to the invention,

In the figures, a waffle according to the invention is designated overall by the reference numeral 10 provided and in a first embodiment in the 4 and 5 as well as in a second embodiment in 6 shown.

The waffle according to the invention 10 in 4 needed for their preparation of a baked wafer sheet 11 ( 3 ), which is created in a baking mold only partially shown.

Part of the baking pan is a lower baking plate 12 , which is designed approximately semicircular and a curved end rail 13 which is opposite to that of the end rail 13 surrounded baking surface 14 gets up and prevents the applied dough mass 15 when closing the baking pan over the closing rail 13 out from the lower baking plate 12 is displaced.

In 1a the lower baking plate is shown according to FIG, which is below a metering device 16 located. The metering device 16 has a central supply line, which is divided into four dosing lines 18 divides, in turn, in four Dosierauslässen 19 lead. The metering outlets 19 are equally right and left of a crest line 20 the curved end rail 13 and along the same distributed and help to bring about a uniform, near the end of the distribution close distribution of the dough.

2 now shows the lower baking plate 12 after the dosing of dough 15 on the baking surface 14 , With the help of the dosing device 16 There were several, here four, dough pieces along the finishing rail 13 distributed. This ensures that when lowering a non-illustrated second baking plate on the lower baking plate 12 those from the dough pieces 15 Evenly formed dough mass against the graduated rail 13 starts and thereby experiences a wide circumferential distribution. This creates the in 3 illustrated, large waffle leaf 11 with a defined curved, the Waffelblattrand 21 forming peripheral line 22 , This waffled sheet extending over a wide peripheral portion 11 is required to according to the invention double-wound wafer according to 4 manufacture.

The from the waffle leaf 11 rolled, waffle invention 10 in 4 is cone-shaped with a cone top 23 and a cone opening 24 which from the waffle leaf margin 21 is enclosed. The waffle 10 is formed completely double-layered, in particular, a double-layered training in the cone opening surrounding edge portions is present.

The exact double-layered winding is in the front view on the waffle edge in 5 shown.

In a particularly preferred, only in the front view on the Waffelblattrand 21 illustrated, the second embodiment of the waffle 10 makes the waffle 10 in the area of the waffle leaf ends 25 a three-layer wound section 26 so that it is ensured that the double-layeredness can be ensured despite manufacturing tolerances.

The invention thus shows that a high production cost due to precise dough distribution over several, preferably three or four Dosierauslässe 19 in conjunction with an exact waffle wrap and increased dough mass use to a beneficial ice cream cone 10 which ensures a high durability with long shelf life, which also reaches a highest level of taste. The production complicating, elaborate production of the ice cream cone 10 However, this is justified when looking at the entire recycling chain, in particular those parts of the recycling chain beyond the wafer manufacturer.

LIST OF REFERENCE NUMBERS

10

waffle

11

waffle

12

lower baking plate

13

end rail

14

baking surface

15

dough

16

metering

17

central supply line

18

metering

19

metering outlet

20

crest line

21

Waffle edge

22

peripheral line

23

apex

24

cone opening

25

Waffle end

26

three-layered section

Claims (6)

Waffle ( 10 ) as foodstuffs, in particular ice cream cone for the intake of ice cream, formed from a waffle leaf ( 11 ), which is rolled up conically, - the edge ( 21 ) of the conical surface a receiving opening ( 24 ) is bounded and arranged in a plane which is perpendicular to the perpendicular to the cone tip emerging Lot, - wherein the conical surface comprises areas in which the wafer sheet ( 11 ) is rolled double-layered, characterized in that the conical surface is completely double-layered. Waffle according to claim 1, characterized in that the edge ( 21 ) of the cone coat a section ( 26 ), in which the conical surface is formed in three layers. Baking apparatus for producing a wafer sheet ( 11 ) for a waffle ( 10 ) according to claims 1 or 2, having a baking mold, which via a lower baking plate ( 12 ) and an upper baking plate, wherein the lower baking plate ( 12 ) with a curved end rail ( 13 ), which the the cone edge of the waffle ( 10 ) forming peripheral edge ( 21 ) of the wafer sheet ( 11 ) and wherein the upper baking plate for opening the baking mold from the lower baking plate ( 10 ) and with a metering device ( 16 ), which with open baking mold above the lower baking plate ( 12 ) is arranged to waffle dough on the lower baking plate ( 12 ), characterized in that the metering device ( 16 ) several metering outlets ( 19 ), which along the curved end rail ( 13 ) are arranged the lower baking mold. Baking device according to claim 3, characterized in that with an even number of Dosierauslässe ( 19 ) this evenly on both sides of the crest line ( 20 ) of the curved end rail ( 13 ) of the lower baking plate ( 12 ) are arranged. Baking apparatus according to claim 3, characterized in that with an odd number of Dosierauslässe ( 19 ) the middle dosing outlet ( 19 ) on the apex line of the lower baking dish ( 12 ) and the other dosing outlets ( 19 ) are arranged on both sides of the middle Dosierauslasses. Baking device according to claim 3, characterized in that three or four Dosierauslässe ( 19 ) are provided.

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