DE813141C - Process for the production of a release agent for baking purposes - Google Patents

Process for the production of a release agent for baking purposes

Info

Publication number
DE813141C
DE813141C DEP19141A DEP0019141A DE813141C DE 813141 C DE813141 C DE 813141C DE P19141 A DEP19141 A DE P19141A DE P0019141 A DEP0019141 A DE P0019141A DE 813141 C DE813141 C DE 813141C
Authority
DE
Germany
Prior art keywords
production
release agent
emulsion
parts
baking purposes
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
Application number
DEP19141A
Other languages
German (de)
Inventor
Herbert Schardt
Karl Schardt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DEP19141A priority Critical patent/DE813141C/en
Application granted granted Critical
Publication of DE813141C publication Critical patent/DE813141C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/08—Prevention of sticking, e.g. to baking plates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Description

Verfahren zur Herstellung eines Trennmittels für Backzwecke Die bisher im Verkehr befindlichen Trennemulsionen für die Brotbäckereien zum Trennen der Brote unter sich und von den Blechen haben je nach Fettgehalt etwa 5o bis 95 °/p Wasser, normalerweise etwa 9o °/o. Zum Verpacken dieser Flüssigkeit sind wertvolle Emballagen, wie Eimer, Fässer usw., erforderlich, also hohe Verpackungskosten und entsprechend hohe Versandkosten, während zur Lagerhaltung viel Raum und Arbeit erforderlich ist.Process for the production of a release agent for baking purposes The release emulsions currently on the market for bread bakeries for separating the bread from one another and from the trays have about 5o to 95 % water, normally about 9o%, depending on the fat content. Valuable packaging, such as buckets, barrels, etc., is required for packaging this liquid, which means high packaging costs and correspondingly high shipping costs, while a lot of space and work is required for storage.

Gegenstand vorliegender Erfindung ist ein Verfahren zur Herstellung einer Trennemulsion, das diese Übelstände beseitigt; das neue Verfahren besteht darin, daß der Emulgator mit Ölen bzw. Fetten aller Art bis zur Erzielung einer festen bzw. plastischen, in gewöhnlichen Paketen zu verpackenden `lasse verrührt wird. Beim Gebrauch vermischen die Bäcker diese Masse mit heißem Wasser und verrühren so lange, bis eine homogene Flüssigkeit entsteht, und die Trennemulsion ist fertig. Die vorstehend geschilderten Übelstände sind mithin durch das neue Verfahren restlos beseitigt. Darüber hinaus ist eine erhebliche Senkung der Gestehungskosten erzielt und die Gefahr des Verfrierens der Emulsion in den Wintermonaten beseitigt. Verfrorene Trennemulsion ist unbrauchbar. Weiterhin ist es nunmehr unmöglich, daß Gärungserscheinungen auftreten können, so daß ein schneller Verderb in der warmen Jahreszeit verhindert ist. Außerdem treten bei längerer Lagerung der Emulsion Rosterscheinungen bei den Blechemballagen auf, die eine Wertminderung der Waren bedingen. Auch dieser Übelstand ist beseitigt. Durch die Erfindung ist mithin ein erheblicher Fortschritt auf diesem Arbeitsgebiet erzielt.The present invention relates to a method of production a release emulsion that eliminates these inconveniences; the new procedure exists that the emulsifier with oils or fats of all kinds to achieve a solid or plastic, to be packed in normal packages, can be stirred will. When using it, the bakers mix this mass with hot water and stir until a homogeneous liquid is created and the release emulsion is ready. The above-mentioned deficiencies are therefore completely due to the new process eliminated. In addition, a significant reduction in prime costs is achieved and eliminates the risk of the emulsion freezing in the winter months. Frozen Release emulsion is useless. Furthermore, it is now impossible for fermentation phenomena can occur, so that a quick spoilage prevented in the warm season is. In addition, if the emulsion is stored for a long time, the Sheet metal packaging, which cause a decrease in the value of the goods. This evil too is eliminated. The invention is therefore a considerable advance achieved in this field.

Die so hergestellte Masse kann durch Hobeln in beispielsweise bei Seife bekannter Weise in Flockenform gebracht werden, was die Vorteile hat, daß sich die Masse leichter in heißem Wasser zur Emulsion auflöst und daß sie handlicher zu bearbeiten ist.The mass produced in this way can be planed in, for example Soap is known to be brought into flake form, which has the advantages that the mass dissolves more easily in hot water to form an emulsion and that it is more manageable is to be edited.

Ausführungsbeispiele i. Herstellung der Grundmasse für eine Trennemulsion mit io °/" Fettzehalt 5o Teile Emulgator bekannter Art 5o Teile Speiseöl und Speisefett ioo Teile Gemisch für die Grundmasse. Um daraus eine Trennemulsion mit io °/o Fettgehalt zu erhalten, wird dieses Gemisch in goo Teilen Wasser von 8o° aufgelöst und verrührt.Embodiments i. Preparation of the base for a separating emulsion with 10% fat content 5o parts known type of emulsifier 5o parts cooking oil and cooking fat 100 parts mixture for the basic mass. In order to obtain a separating emulsion with 100% fat content, this mixture is dissolved in 100 parts water at 80 ° and stirred.

2. Herstellung der Grundmasse für eine Trennemulsion mit z5 °/o Fettgehalt 5o Teile Emulgator bekannter Art Zoo Teile Speiseöl und Speisefett 25o Teile Gemisch für die Grundmasse. Um daraus eine Trennemulsion mit 25 °/o Fettgehalt zu erhalten, wird dieses Gemisch in 75o Teilen Wasser von 8o° aufgelöst und verrührt.2. Preparation of the base for a release emulsion with about 5% fat content 5o parts known type of emulsifier Zoo parts of cooking oil and cooking fat 25o parts mixture for the basic mass. In order to obtain a separating emulsion with 25% fat content, this mixture is dissolved in 750 parts of 80 ° water and stirred.

3. Herstellung der Grundmasse für eine Trennemulsion mit 35 °/" Fettgehalt 5o Teile Emulgator bekannter Art 3oo Teile Speiseöl und Speisefett 35o Teile Gemisch für die Grundmasse. Um daraus eine Trennemulsion mit 35 °/o Fettgehalt zu erhalten, wird dieses Gemisch in 65o Teilen Wasser von 8o° aufgelöst und verrührt.3. Preparation of the base for a release emulsion with a fat content of 35% 5o parts known type of emulsifier 300 parts of cooking oil and fat 35o parts mixture for the basic mass. In order to obtain a separating emulsion with 35% fat content, this mixture is dissolved in 65o parts of water at 80 ° and stirred.

Claims (2)

PATENTANSPRÜCHE: i. Verfahren zur Herstellung eines Trennmittels für Backzwecke, dadurch gekennzeichnet, daß Öle oder Fette aller Art mit der zur Erzielung einer festen bzw. plastischen, in gewöhnlichen Paketen zu verpackenden Masse notwendigen Menge eines Emulgators verrührt werden. PATENT CLAIMS: i. Process for the production of a release agent for baking purposes, characterized in that oils or fats of all kinds are mixed with the amount of emulsifier necessary to obtain a solid or plastic mass to be packaged in normal packages. 2. Verfahren nach Anspruch i, dadurch gekennzeichnet, daß die Masse durch Hobeln in Flockenform gebracht wird.2. The method according to claim i, characterized in that the mass is brought into flake form by planing.
DEP19141A 1948-10-22 1948-10-22 Process for the production of a release agent for baking purposes Expired DE813141C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEP19141A DE813141C (en) 1948-10-22 1948-10-22 Process for the production of a release agent for baking purposes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEP19141A DE813141C (en) 1948-10-22 1948-10-22 Process for the production of a release agent for baking purposes

Publications (1)

Publication Number Publication Date
DE813141C true DE813141C (en) 1951-09-06

Family

ID=7367338

Family Applications (1)

Application Number Title Priority Date Filing Date
DEP19141A Expired DE813141C (en) 1948-10-22 1948-10-22 Process for the production of a release agent for baking purposes

Country Status (1)

Country Link
DE (1) DE813141C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3839915A1 (en) * 1988-11-26 1990-05-31 Gerhard Frisch Use of oil-free compressors and spray guns with pivotable nozzles in order to spray items to be baked and baking moulds with liquid edible substances

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3839915A1 (en) * 1988-11-26 1990-05-31 Gerhard Frisch Use of oil-free compressors and spray guns with pivotable nozzles in order to spray items to be baked and baking moulds with liquid edible substances

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