DE51633C - Dough molding process - Google Patents
Dough molding processInfo
- Publication number
- DE51633C DE51633C DENDAT51633D DE51633DA DE51633C DE 51633 C DE51633 C DE 51633C DE NDAT51633 D DENDAT51633 D DE NDAT51633D DE 51633D A DE51633D A DE 51633DA DE 51633 C DE51633 C DE 51633C
- Authority
- DE
- Germany
- Prior art keywords
- dough
- depressions
- making
- impressions
- molding process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000000465 moulding Methods 0.000 title claims description 6
- 238000000034 method Methods 0.000 title claims description 4
- 239000000126 substance Substances 0.000 claims description 6
- 230000001680 brushing Effects 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 description 8
- 239000007937 lozenge Substances 0.000 description 4
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- 229920001800 Shellac Polymers 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 229940113147 shellac Drugs 0.000 description 2
- 235000013874 shellac Nutrition 0.000 description 2
- 239000004208 shellac Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000007170 Cocos nucifera Species 0.000 description 1
- 235000019749 Dry matter Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 1
- 240000000280 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004049 embossing Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010603 pastilles Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/12—Apparatus for slotting, slitting or perforating the surface of pieces of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
KLASSE 2: Bäckerei.CLASS 2: Bakery.
in CÖLN a. Rh.in CÖLN a. Rh.
Teig formverfahren.Dough molding process.
Um Teigmassen, welche mittelst Teigformapparaten bearbeitet werden sollen, zuerst mit Vertiefungen, Einschnitten etc. versehen und hierauf unter Anwendung von Druck weiter behandeln, prägen, rollen zu können, ohne dafs dadurch die zuerst gemachten Vertiefungen wieder zugedrückt und unkenntlich werden, wenden wir folgendes Verfahren an:To dough masses, which are to be processed by means of dough molding machines, first with Depressions, incisions, etc. provided and then continue with the application of pressure to be able to treat, shape, roll without thereby affecting the indentations made first are squeezed shut again and become unrecognizable, we use the following procedure:
. Nachdem der platten- oder stangenförmige oder sonst passend vorgerichtete Teig mit denbeabsichtigten Stempeleindrücken, Messereinschnitten, Spirallinien etc. versehen ist, werden diese Eindrücke mit einer Substanz ausgefüllt, welche sich mit der Teigmasse nicht verbindet, sich aber leicht in die Vertiefungen einsetzt, diese so ausfüllend, dafs auf die so präparirte Teigmasse ein Druck, wie er erforderlich, um die ferner beabsichtigten Prägungen, Rollungen etc. vornehmen zu können, ausgeübt werden kann, ohne dafs ein Zudrücken und somit Unkenntlichmachen der zuerst angebrachten Vertiefungen eintritt.. After the plate-shaped or bar-shaped or otherwise suitably prepared dough with the intended Stamp impressions, knife incisions, spiral lines etc. are provided these impressions are filled with a substance that does not combine with the dough mass, but easily inserts itself into the depressions, filling them in such a way that they are prepared in this way Dough mass a pressure, as it is necessary to the further intended embossing, curling, etc. to be able to make, can be exercised without squeezing it and thus making it unrecognizable the first indentations made occurs.
Als geeignete Substanzen zum Ausfüllen empfehlen sich pulverförmige Materialien verschiedenster Art; bei Gegenständen, welche nach dem Formen der Hitze ausgesetzt werden, lassen sich mit Vortheil pulverig zerkleinerte oder geschabte Fette, Cocosnufsbutter, Wachs, Harze und Aehnliches, auch Zucker verwenden. Bei pulverförmigen Materialien genügt schon ein Durchziehen der Teigwaaren durch das Pulver, um genügend Pulver in den Einschnitten sich festsetzen zu lassen, welches auch bei den ferneren Manipulationen von selbst haften bleibt; auch ein starkes Einstäuben führt zu demselben Ziele.Powdered materials of various kinds are recommended as suitable substances for filling Kind; in the case of objects which are exposed to heat after molding, they can advantageously be comminuted as powder or use scraped fats, coconut butter, wax, resins and the like, including sugar. In the case of powdery materials, it is sufficient to pull the pasta through the Powder to allow enough powder to stick in the incisions, which is also the case with the further manipulations stick by itself; heavy dusting also leads to same goal.
Bei solchen seltener vorkommenden Teigwaaren, welche nach dem Formen nicht der Hitze ausgesetzt werden, mufs das aus gemahlenen Cacaoschalen, Milchzucker, Kartoffelmehl, Weizenpuder oder ähnlichen trockenen Stoffen bestehende Pulver nach dem Erhärten der Teigkörper durch Ausbürsten entfernt werden. Sind die Teigkörper klein und nicht sehr zerbrechlich, so erreicht man den gewünschten Effect auch dadurch, dafs die Teigkörper in einer Trommel geschüttelt werden, wodurch das Pulver aus den Einschnitten herausfällt. Obwohl reines Harz, ζ. Β. Schellack, wenn es durch Hitze verflüssigt und in dünner Schicht auf Teigwaaren gebracht wird, absolut geschmacklos und geruchlos ist, so sind doch bei gegenwärtig beschriebenen Verfahren zur Behandlung mit Harz nur solche Teigwaaren besonders geeignet, welche nach dem Formen der Hitze ausgesetzt und nicht direct genossen werden, wie z. B. aus teigförmiger Kaffeeoder Kaffee-Surrogatmasse hergestellte Würfel, Pastillen, Körner u. s. w., von welchen nur der wässerige Aufgufs genossen wird, in welchem Aufgusse aber das Harz (Schellack) sich nicht vorfindet, da es im Wasser unlöslich ist.In the case of such seldom occurring pasta products which, after shaping, are not the Be exposed to heat, it must be made from ground cocoa shells, lactose, potato flour, Wheat powder or similar dry matter powder after hardening the dough body can be removed by brushing it out. Are the dough bodies small and not very fragile, the desired effect can also be achieved by making the dough bodies Shaken in a drum, removing the powder from the incisions falls out. Although pure resin, ζ. Β. Shellac when it is liquefied by heat and in thinner Layer on dough products is absolutely tasteless and odorless, so are only such dough products in currently described methods for treating with resin especially suitable which, after molding, are exposed to heat and not enjoyed directly become, such as B. cubes made from dough-shaped coffee or coffee surrogate mass, Lozenges, grains, etc., of which only the watery infusion is enjoyed, in which Infusion but the resin (shellac) is not found because it is insoluble in water.
Für den Gebrauch im Orient werden gewisse Pastillen fabricirt, welche aus im Wasser nicht löslichen Substanzen bestehen. Die Einschnitte etc. in diesen Pastillen können mit Zuckerpulver (auch Salzpulver) ausgefüllt werden, welches nach dem Erhärten bezw. Fertig-Certain pastilles are manufactured for use in the Orient, which are made from water insoluble substances exist. The incisions etc. in these lozenges can with Sugar powder (also salt powder) are filled, which respectively after hardening. Complete-
stellen der Pastillen durch Auslaugen entfernt wird, indem man diese Pastillen einfach eine kurze Zeit unter Wasser setzt.make the lozenges by leaching away by simply making one of these lozenges underwater for a short time.
Claims (1)
Publications (1)
Publication Number | Publication Date |
---|---|
DE51633C true DE51633C (en) |
Family
ID=326397
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT51633D Expired - Lifetime DE51633C (en) | Dough molding process |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE51633C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102011085112A1 (en) | 2011-10-24 | 2013-04-25 | E.G.O. Elektro-Gerätebau GmbH | Cooking device with optical temperature display |
-
0
- DE DENDAT51633D patent/DE51633C/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102011085112A1 (en) | 2011-10-24 | 2013-04-25 | E.G.O. Elektro-Gerätebau GmbH | Cooking device with optical temperature display |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2003055587A1 (en) | Mononuclearly filled microcapsules | |
DE2710579A1 (en) | PROCESS FOR THE PRODUCTION OF A QUILTABLE CHEWING GUM DIME | |
DE2529140B2 (en) | Process for making crumb for milk chocolate | |
DE51633C (en) | Dough molding process | |
DE2429872A1 (en) | COMPOSITE MALTITE POWDER AND METHOD FOR MANUFACTURING IT | |
WO1993003843A1 (en) | Process for wetting grain with a liquid and device for implementing the process and the application of the process | |
DE3918051A1 (en) | METHOD FOR THE BULK MANUFACTURE OF A VENTILATED FOOD MATERIAL FROM A SUGAR SOLUTION AND A SOLVENT SOLUTION | |
DE102018111350A1 (en) | Piece of cutlery and method for its production | |
CH498198A (en) | Preparation of modified starch by heating an aqs suspension of natural - starch | |
DE69303040T2 (en) | Hail sugar, process for making it and its use in the food industry | |
DE69813627T2 (en) | MANUFACTURING PROCESS FOR EDIBLE AND CRISPY PRODUCT | |
DE60133634T2 (en) | PROCESS FOR PRODUCING ALKALIZED COCOA | |
EP3075868A1 (en) | Method of manufacturing a sugar mould fixed to a holder | |
DE1617595A1 (en) | Process for the production of chronoactive cores for pharmaceutical use, device for carrying out the process and chronoactive cores obtained therewith | |
DE880632C (en) | Process for making molded laxatives | |
DE1958174A1 (en) | Cover for roasting surfaces | |
DE1442028A1 (en) | Continuous process for the production of a hard, sweet dough | |
DE179909C (en) | ||
DE39397C (en) | Apparatus for the production of concentrated milk | |
DE536018C (en) | Process for producing dry fodder from green parts of plants | |
CH645250A5 (en) | Process and apparatus for the continuous production of breadcrumbs (for pan-frying), and these breadcrumbs | |
EP0289800A3 (en) | Process for preparing flavour extracts from coffee, and device for carrying out the process | |
DE238440C (en) | ||
DE228568C (en) | ||
DE502085C (en) | Machine for the production and drying of breadcrumbs, grated dough, etc. like |