DE7233410U - Baked goods, in particular bread baking molds - Google Patents

Description

Pete ntr- ^. wilt

Dip! .-: ^^ 0Ht.-7.9.72

! Berlin01, Urbur.str. 171

Klaus-Dieter G 1 a ß 1 Berlin 48, Tirschenreuther Ring 21

Baked goods, in particular bread baking molds

In preparation for baking bread, molds made of various materials, such as wood, metal, cane or Like., e.g. also used in the form of a basket, in which the pieces of dough were placed for girring. These pieces of dough were after removed from cooking by turning the mold inside out and then these cooked pieces of dough for the production of so-called The loaves of bread pushed into or onto the oven for baking. This previous method has significant disadvantages. The above preparations for baking required considerable labor, and to correct bread defects on the finished loaves to avoid special skilled workers. If the work was not done carefully, especially by inexperienced workers, they showed that they were done Baked bread often made more or less major mistakes that sometimes made the bread unsaleable. .Bugs pointing to the use of the earlier molds, as a result of the removal of the cooked part from the mold, were, among other things, Side cracks that arise in the bread if the shape is too floury, deformation of the 'J-red from touching the dough pieces outside of the shape and flat or flounder shape of the bread as a result of the dough being too soft, which after removal from the widened.

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Side cracks could also be caused by pushing the dough pieces too close together during baking done in the oven. Apart from the considerable work done to date to prepare the loaves of bread, in Lately there are still particular difficulties due to the fact that fewer and fewer trained specialists are available, and more and more unskilled workers have to be used to damage the baked goods baked bread, increase.

The innovation is based on the task of avoiding all previous disadvantages and damage caused by the previous forms of cooking and the resulting treatments, such as turning inside out, the forms for emptying the cooked Pieces of dough, possibly too floury shapes, deformations caused by touching, etc. result.

To avoid the previous disadvantages, to reduce the work required and to achieve special following Still mentioned advantages, the innovation goes a new way, which in a particularly advantageous novel There is a baking pan that allows "unloaded" Bread is not only cooked in a single form, but also baked and, if possible, also cooled.

The bread is not only protected from any damage, Deformations etc. are protected, but in all cases results in completely similar, well-formed breads.

As a result of the new type of baking pan, a softer leig can also be used, as this can be used from the beginning to the end remains in the form after baking. The good shape of the bread also allows for lighter packaging, especially in Packaging machines, resulting in composite steps for the full automation of baking and packaging.

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Due to the uniformity of the bread shapes achieved, smaller bags also result for the packaging. The baking pan according to the innovation is not only suitable for small and normal, but also for particularly long loaves, from which the well-known ciohnitf, -brot is made. by Pan according to the innovation not ir.r uniform round head or tails can be obtained at ^the! bread but also a standard width for, ieden loaf what well rounded in the amount of bread consequence ha ^+.

To solve this problem is one for steam or moisture Idransparent baking pan, in particular for bread, characterized in that that the trough-shaped form for baking bread with the character of the loosened bread completely from one of the Bottom and the longitudinal circumference of the bread to be baked or the like. Corresponding Rigid basket (1), which cannot be changed in each case, made of a close-meshed wire sieve that does not allow thin dough to pass through or a mesh with a maximum mesh size of 2 1/2 mm, in

where the dough is cooked and baked in the familiar way

| and, if necessary, can also be cooled so that the Bread without sharp edges between the bottom and sides, but with a strong curve.

The baking pan is preferably with a holding it together Provided upper frame, which has at least two side supports.

The Badkform can be made from a variety of adjacent ones Sieve baskets united in a common frame.a as a bandage exist.

The shape, which consists of several baskets, is generally subdivided by crossbars or rails, which are connected to the long sides of the perimeter frame are connected. The longitudinal and transverse rails are preferably so narrow or can be a sufficient distance from the upper hand arches of the The sieve basket or the sieve baskets do not produce any marks on the baked goods, i.e. on the bread.

The baskets and frames are expediently designed in such a way that they, for example by the conical shape of -i; .- hmen, without to clamp, are stackable »

Further details of the innovation emerge from the following description with reference to the drawings, in which are:

Pig. 1 a cross-sectional view through the Gtr and 1 ackform with an inserted piece of dough, the fermentation during pushing and the porci of the finished baked bread,

Pig. 2 a plan view of a cooking and P; ..ckform according to the innovation for cooking and baking round breads,

Fig. 3 is a plan view of a mold according to the innovation for cooking and baking bread of normal length,

ii'ig. 4 is a plan view of a particularly long baking pan for g-sren and basins of breads, which are used for the production are intended for sliced bread,

Fig. 5 is a plan view of a baking pan in which several Individual forms are combined to form a group of forms, and

Fig. 6 is a longitudinal section through the form of Fig. 5 according to Line 6-6 in Fig. 5.

In FIG. 1, 1 shows a curved sieve or net, in this case a wire sieve, which is adapted to the cross section of a bread to be baked. This ciebform has a base 2, which in this skin rests on the back surface of the oven. At 3 the ί-iebform shows a curvature that corresponds to the lower part of the bread. In the upper part of the sieve mold, the sieve at 4- is curved in such a way that, as the arrows show, the heat can flow up through the sieve and around the bread. The Siebbackform 5 is held, the one in its upper part G in a c.bgewinkelten ■ ·, · hmen 'enügenden distance from eggs baked bread has so dt _v. No ß

7233A1021.2.74

long afehler in the basin on the bread can arise. In or on the rising legs of the baking pan frame Handle holes 7 or the like are arranged, by means of which the baking molds can be handled. In the lower part of the K & hmens are folded over by the metal material Supports 8, through which the mold is supported on the baking surface 9 of the 3 oven and which allow it to be stacked on top of one another without jamming of the forms.

In Figure 1 is at 10 a piece for. Shown cooking dough placed in the sieve mold. At 11 is in dashed lines the cooking of the dough when pushing the mold is indicated, while with 12 the cross-section of the baked bread is shown.

The ends or heads of such a sieve or Net shape can be rounded according to the shapes of normal bread to be achieved. But you can also use the substantially perpendicular to the length of the molds to make breads that are not rounded Have ends or heads, but straight heads or ends, which is particularly important for the production of sliced bread To have no rounded copies or ends on the loaves of such long loaves, as this would cause these ends to fall off would mean, because rounded ends or heads in sliced bread packages cannot be used, but are waste.

In Figure 2, a cooking and baking pan for the production of round bread is shown. This bread 13 is in the short one Shape 14 indicated.

In Figure 3, a generally normal bread 16, seen from above, is shown in a longer form 15.

FIG. 4 shows a top view at 17 of a long cooking and baking pan which is used to err and bake long sliced bread.

I I. «ti« t - 1 «».

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In FIG. 5, a composite form 19 'is for example in this case shown with three gar- and baok forms.

These Baok forms are combined according to their total length in a frame 20, which in cross section according to that 1, with special transverse webs 21 being attached between the individual shapes, which, as in FIG shown, must have a sufficient distance from the bread to be baked to avoid defects or damage, i.e. vertical stripes to avoid the finished bread.

In Figure 6 is a longitudinal section through the Yerbundform in FIG. 5, from which the arrangement of the individual forms, the frame 20 and the transverse webs 21 can be seen.

As mentioned before, the dough that is put into the mold can cook in the mold, it will be in it too baked and should generally also be cooled therein with suitable cooling devices. The finished breads can then, as is known per se, automatically packed in suitable bags or the like.

The following comparison serves to further clarify the innovation:

The manufacturing process for bread and baked goods is divided into similar, Manufacturing stages caused by the product (bread). There are:

Dough preparation? Mixing and kneading flour, water and

Ingredients for dough.

Dough division: chopping (portioning) and weighing

to small pieces of dough.

»I 1 * 1-1

Dough preparation: Proofing time Proof:

Push:

Baking time:

To bake:

Baking:

Cool:

Packing:

(for sliced bread)

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Shaping the dough pieces, pouring into G-ar baskets or baking molds.

Rest and proofing time in a favorable climate (dough development and loosening).

Emptying the proofing baskets, ready-cooked pieces of dough on or in the oven push; (possibly Finisch, i.e. cut, strike).

in the pastry adapted temperature gradient.

Climatic zones, standing time in one or more ovens. Formation of crust and Crumb, structural change.

Emptying of the oven with possible after-treatment (paint or moisten the crust).

Cooling or evaporation of the bread, crust crumb stabilization, flavor rounding.

Wrapping the baked and cooled bread in sheets of paper, bags, Foil or bag (salable).

Cutting the bread,

Portioning of the slices, bagging or packing of the slices.

The bread baking pan in accordance with the innovation intervenes in this production process not only positive in the dough preparation stage, but it already enables a more favorable composition the recipe for dough preparation.

Comparison of the individual production stages in the production of bread

WITHOUT

Dough preparation:

Dough division:

Dough preparation

Fermentation time:

Doughs need to be made relatively firm will. Otherwise you will stick in the cooking pans, Possibly adding baking agent to reduce fermentation tolerances to increase.

Pest dough tends to divide in chambers slight fluctuations in weight, as the cooking bubbles are not evenly distributed.

Pieces of dough must be powdered on all sides and in well-floured cooking forms (wood, basket or liohrgei'lecht, paper mache, detailforme n for loaf of bread) laid out or drawn into towels so that they are free.

Manual: a well-trained worker, better a skilled worker, otherwise finger impressions and feet in the outer skin. These tear open easily, scrap

Machine: Huge effort necessary for freigeschobe ne_ breads, strong here Belnehlung, within budget for pan bread in the form of associations machines on the market.

Proper proofing cabinets or proofing rooms with the climatic conditions (heat and humidity) appropriate to the bread types for optimal dough development and loosening are often required; not fully used, because with the often required air humidity of 85 - 95 ^J / o even the best floured proofing baskets start to stick; especially if these are filled several times in a row. Also, sieve the cloths, ... front and wicker baskets full of moisture.

- 9 production stages without innovation:

Proofing time: Shorter, i.e. push with less proof,

because delicate piece of dough "when pushing is touched and moved (also rotated, shaped).

Pushing: a) Emptying the proofing baskets by turning them inside out

or knock out (partially proofed pieces of dough are very sensitive, if not with feeling, then very slight deformation or fermentation damage (bread that is too round or too flat!)

b) Push the pieces of dough onto or into the oven at the correct distance (too close: side cracks, too weakly browned, partly not fully baked;

too far apart: too sharp, burnt crust, possibly cracked crumbs.

Manual: Expensive skilled workers have to work uninterruptedly and with great care in intense heat, low performance, then, if very required, the.

Machine: No optimal breads in shape, volume, appearance and taste, as compromises to machine and fully automatic production have to be made during the preparation of the dough.

Large capital investments, since expensive separate machinery is necessary for "free pushed" types of bread.

Box bread (capsule bread): Here, too, kcstengerochte machines are at work and in action.

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- 10 production stages without innovation

Pushing baguette:

Is becoming a greater and greater risk factor, by far unwieldy and with significantly more specialist staff in ever-increasing quantities must be produced;

Pieces of dough sometimes over 2 meters and 20 kg in weight!
1 piece of scrap up to 50, - DM loss!

Comparison of the individual stages in the production of bread

WITH the new baking mold

Dough preparation: Doughs can be kept much softer

will. 4 - 6 9 ^!

There is no need to add baking agents as the piece of dough is not stressed when chopping (no knocking out, no deformation).

Dough division: the advantage of even distribution will be

compensated for by easier sticking of the softer dough on the dough dividing machines or canceled.

Dough preparation % A 100 # flour is not necessary,

because pieces of dough stay in the same position until after baking.

j? orm can, but does not have to be greased (manually and mechanically).

Manually:

Also from the temporary worker, as pinger impressions

and wrinkles rarely or not at all (less

Flour, sticks together again!)

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- 11 production stages with the new baking pan;

Dough preparation: by machine!

The new patent allows baking pan just inexpensive to produce on the same machines as for those tin loaf of bread with the "free pushed" character. (Capacity utilization of the plants, significantly lower capital commitment in production plants!)

Fermentation time:

With the new sieve and net shapes, the fermentation rooms can be equipped with the idea ?; en climate values be charged.

Optimal dough development is thus given. Even with 100% humidity At most, condensation forms on the outside of the mold, it dries out in the baking process. When refilling, even immediately after the end of the baking process Immediately ready for use as the sieve mold cools down immediately.

Push:

a) Not applicable, since the dough piece can be cooked, baked and also cooled, ie cooled down, in a mold.

no related errors!

b) The shapes or pormen associations result from their structure ideal dimensions and distances for each individual type of bread.

Mistakes are excluded!

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- 12 production stages with the new baking pan:

Slide: M anul 1; Simple assistants without special ones

Knowledge can be used, even less in jury associations _; he (with one movement, a compound n: it several loaves)
Flawless shapes!

Machine; Much better red quality because, if at all, only τ.ΐηιτιείβ concessions have to be made. Better sales opportunities!

Here also for the loaves irit the Vf travel schoberen "character in the low-cost systems for pan bread production will be.

Pushing bar red:

Same from the 1st to the last disc Size, good quality and no skilled workers, little temporary staff!

Other important advantages when baking bread with the new ones newly developed bread form result from! creation an automatic cooling section. Many makes είπα Transport systems whose prices per laui'enaer i,: eter ct .. ^ OC, ■ - bia 800, - Dl '.'.

The niue, basin and cooling form, equipped as a pormen network, can easily be accommodated in a system flow rack, the I.:'eterpreis 55, - to 50, - II '. amounts to. It should also be noted that six-figure amounts can easily be saved for each furnace initiation (depending on the cooling time and furnace capacity).

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Finally, thanks to the always uniform outer shape Wrong packaging and process disturbances when packing the bread avoided.

The packaging can be tailored to the individual types of bread that are released. The packaging lies attractively close and looks very active in sales.

Larger tolerances also had to be taken into account here for the breads that were manufactured according to the previous basket system which amount to great amounts in the crowd.

The use of the new baking molds is definitely advantageous for long bread or sliced bread: Ltets even slices, little or very little edge distortion, Smooth-fitting pouch packaging and, thanks to the extremely even volume, the ideal prerequisite, too here fully automatic packaging machines are inexpensive to use.

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Claims (1)

Cf? Z 3 3 -H- Protection claims . Baking pan that is permeable to pure steam or moisture, especially for bread, characterized in that the trough-shaped form for baking bread with the character of the pushed Bread completely from a base and the longitudinal circumference of the bread to be baked or the like. Corresponding Rigid basket (1), which cannot be changed in each case, made of a close-meshed wire sieve that does not allow thin dough to pass through or a mesh with a maximum mesh size of 2 1/2 min, in which the dough is cooked and baked in a known manner and, if necessary, can also be cooled, so that free-smoked bread without sharp edges can be found between the bottom and sides, but with a strong curve. 2. Baking pan according to claim 1, characterized in that the baking pan (1) with an upper holding it together Frame (5) is provided which has at least two side supports (8). 3. Baking pan according to claim 1 and 2, characterized in that; the same from a multitude of adjacent in a common frame (20) united over baskets as an association. 4. Baking mold according to claim 3, characterized in that the from several sieve baskets existing form by Wuerstege odor rails (21) divided with the long sides of the : Perimeter frame (20) are connected. fj. Baking mold according to one of the preceding claims, characterized marked that the longitudinal and ^ appeared (20,21) are so narrow or a sufficient distance from the upper ones Edge curvatures of the basket or the basket have that They do not make any marks on the packaged goods, i.e. on the bread. -15- 6. Baking pan after a previous one «; racne, characterized in that the ami baskets (14,15 '17) and itahmen (5.20) are designed in such uaJi them, for example by conical i ⁽¹ orm of i.arxisn, oane SiCl lestzuklemiiien, are stackable.