EP0673200A1 - Procede et dispositif de production de pieces montees - Google Patents

Procede et dispositif de production de pieces montees

Info

Publication number
EP0673200A1
EP0673200A1 EP94902726A EP94902726A EP0673200A1 EP 0673200 A1 EP0673200 A1 EP 0673200A1 EP 94902726 A EP94902726 A EP 94902726A EP 94902726 A EP94902726 A EP 94902726A EP 0673200 A1 EP0673200 A1 EP 0673200A1
Authority
EP
European Patent Office
Prior art keywords
baking
dough
baked
conveyor system
individual
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.)
Withdrawn
Application number
EP94902726A
Other languages
German (de)
English (en)
Inventor
Richard Beer
Siegfried Schweitzer
Manfred Wolff
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.)
Werner and Pfleiderer GmbH
Schoeller LebensMittel GmbH and Co KG
Original Assignee
Werner and Pfleiderer GmbH
Schoeller LebensMittel GmbH and Co KG
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 Werner and Pfleiderer GmbH, Schoeller LebensMittel GmbH and Co KG filed Critical Werner and Pfleiderer GmbH
Publication of EP0673200A1 publication Critical patent/EP0673200A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band

Definitions

  • the invention relates to a method for producing layered pastries in the manner of a tree cake according to the preamble of claim 1 and a device for performing this method.
  • each dough layers of one or more batters to put the first layer of dough on a baking sheet with upturned baking sheet edges and load together with it in a 0 oven, remove after the baking process in the oven to and to be stored in so-called shelf trolleys for cooling.
  • shelf trolleys for cooling.
  • the process steps just described are carried out again, in order to be repeated after the subsequent layers of dough have been placed on until the layer cake consists of that for the tree cake required number of pastry layers is produced.
  • the layer cake is then removed from the baking sheet, cut into individual layer cake pieces and, if necessary, further processed into the finished tree cake, for example by impregnating with aroma liquid and coating with chocolate.
  • Each baking process is carried out in the same oven. Like the shelf trolley, this has a capacity for a larger number of baking trays. All operations are carried out manually.
  • the individual layers of dough are preferably applied to a conveyor system as continuous dough sheets by means of a dough sheet application unit and guided through them through a plurality of baking zones, in which they are continuously baked in a continuous process to form a pastry sheet and overall a layer cake sheet.
  • the manual work processes of the known method can be carried out automatically starting from the rolling out of the dough layers up to the removal of the layer cake from the baking sheets, and thus the output can be increased considerably while at the same time equalizing the degree of baking of each individual pastry sheet and without damaging the entire layer cake sheet.
  • the baking zones are designed as individual baking ovens which are arranged at a mutual, preferably the same distance, and which are each equipped with individually controllable temperature control, preferably a bottom heat and a top heat, which allows the baking processes of the individual dough or pastry sheets to be stacked on one another in the desired manner to coordinate, for example in order to achieve a degree of baking that is as uniform as possible for all baked goods.
  • This individual control of the degree of baking and the cooling which is possible, but not mandatory, in the area between adjacent baking ovens and which depends on the dwell time in this area, can influence the formation of the baking skin of each individual baked goods web in the desired manner.
  • the individual dough sheets are preferably fully baked in the first baking zone through which they are passed. However, it is also possible to pass each dough sheet through two or more baking zones in order to bake them completely. Of course, these two measures can also be used simultaneously in the production of a layer cake web.
  • Each oven preferably comprises in the running direction of the conveyor system areas arranged one after the other, the temperatures of which can be individually adjusted, for example to specifically influence the sequence and / or duration of each individual baking process and thus the dwell time of each individual pastry sheet between two successive baking processes, which is important for the formation of the baking skin, in particular by setting at least the at the exit of each baking area to a temperature below the minimum baking temperature of, for example, 100 ° C.
  • the baking skin of the individual pastry sheets can also be specifically influenced by changing their dwell time between the end of their baking process and the application of the next dough sheet. For this purpose it is advantageous to set at least the dough sheet application units arranged between two adjacent baking ovens in the running direction of the conveyor system to different positions.
  • a further measure for influencing the baking process and / or the formation of the baking skin consists in the fact that the speed of the conveyor system can be set to different values.
  • the continuous transport of uninterrupted baked goods makes it possible to condition them, in particular to cool them, also continuously and accordingly with a high degree of uniformity in a conditioning system arranged after the baking system, in which temperature and humidity can preferably be set.
  • the automated process can be completed by means of a cutting system arranged in the direction of travel of the conveyor after the conditioning system for longitudinally and transversely cutting the layer cake web into individual layer cake pieces and by a subsequent wrapping system for wrapping the individual layer cake pieces with a wrapping made, for example, of chocolate.
  • an application system for applying Materials of different consistency such as jam, flavored liquids or to be used on either the individual baked goods after each baking process, on the layered cake after the baking system or on the conditioning system or on the layered cake after the cutting system.
  • FIG. 1 a shows a schematic representation of a first part of the device according to the invention, in which individual dough sheets are applied to a conveyor belt and baked by means of a dough sheet application unit,
  • FIG. 1b is a schematic representation of the manner of applying the individual dough sheets shown in Figure la,
  • FIG. 2 shows a schematic representation of a second part of the device according to the invention
  • FIG. 3 shows a schematic representation of a third part of the device according to the invention
  • Fig. 4 is a sectional view of the product produced with the device according to the invention.
  • FIG. 5 is an enlarged sectional view of part of one of the dough sheet application units shown in FIG. 1.
  • the device according to the invention comprises a baking system 1, a conditioning system 2, a cutting system 3, an application system 4, a wrapping system 5, a conveyor system 6 and a dough sheet application system 7.
  • the conveyor system 6 comprises several, each through one of the systems 1 to 5 conveyor belts running through; * 6.1 to 6.5 in the form of endless steel belts, which are deflected in a known manner around deflection rollers 8, are supported by support rollers (not shown) and can be driven in the running direction L by means of a drive unit (also not shown).
  • the conveyor belts 6.1, 6.2 and 6.3 run at the same speed, compared to the same speed of the conveyor belts 6.4 and 6.5, at a lower speed.
  • the speeds of the former conveyor belts 6.1, 6.2 and 6.3 on the one hand and the latter conveyor belts 6.4 and 6.5 on the other hand can be changed independently of one another.
  • the baking system 1 serves to bake several dough sheets 9.1 to 9.4 to pastry sheets 9.11 to 9.41 in the present exemplary embodiment and consists of the same number of four baking ovens 1.1 to 1.4 in the form of tunnel ovens, which are arranged at the same mutual distance and through which Conveyor belt 6.1 runs through.
  • Each oven is equipped with a controllable temperature control.
  • This temperature control includes an individual control of bottom heat U and top heat 0 and several areas A, B, C, D arranged one after the other in the conveyor belt running direction L, the temperatures of which can also be individually adjusted.
  • Bottom heat U and the top heat 0 are separated by a horizontal dashed line and the areas A to D by a vertical dashed line in Fig. La.
  • the temperature ranges of the bottom heat and the top heat preferably comprise the temperatures from 100 to 200 and 150 to 250 ° C.
  • the area D at the exit of each oven is 1.1 to 1.4
  • the individual pastry lanes 9.11 - 9.41 leave the baking plant 1 as a layer cake lane 10.
  • the dough sheet application system 7 comprises four dough sheet application units 7.1-7.4, which are arranged above the conveyor belt 6.1 in the running direction L in front of each oven 1.1-1.4.
  • Each dough sheet application unit 7.1-7.4 comprises a receiving funnel 11, which is connected via a feed line 12 to a central dough store 13 and on its output side two 5 driven output rollers 14 for forming the respective dough sheet 9.1-9.4 having.
  • Each dough sheet is detached and guided by the respective delivery rollers 14 by means of a so-called roof knife 15 which is constantly in contact with them (see FIG. 5).
  • the mutual distance between the discharge rollers 14 is adjustable for the purpose of adjusting the thickness of the dough sheet.
  • Each dough sheet application unit 7.1-7.4 can be set to different positions in the running direction L of the conveyor belt 6.1.
  • the dough store 13 comprises four storage sections, not shown, to each of which one of the supply lines 12 is connected and which are provided for receiving dough masses of different recipes, if desired.
  • a drive device not shown, conveys the dough masses to the individual dough sheet application units 7.1-7.4.
  • the conditioning system 2 is of essentially conventional design and comprises a number of sections 2.1-2.9 which, for the purpose of conditioning (i.e. continuous cooling with moisture supply in the present exemplary embodiment), the layer cake web 10 can be set to different temperatures and different degrees of moisture.
  • the moisture is supplied in the form of steam via an evaporation device 16.
  • the cutting system 3 serves to cut the layer cake web 10 into individual layer cake pieces 17 and comprises a longitudinal cutting device 3.1 and a cross cutting device 3.2, both of which are of conventional design and are therefore not described in detail.
  • the application system 4 comprises a container 18 filled with the material to be applied, for example a flavored liquid, and an application nozzle 19 connected to it and arranged above the conveyor belt 6.4 for applying this liquid to the individual layer cake pieces 17.
  • a pump not shown, is used to convey the material from the container 18 to the application nozzle 19.
  • the wrapping system 5 serves for wrapping the individual layer cake pieces 17 with a wrapper 20 made of, for example, liquid chocolate. It is essentially the same as the application systems 4 with a container 18 for holding the liquid chocolate, one with this container connected, arranged above the conveyor belt 6.5 application nozzle 19 and a pump, not shown.
  • the coated layer cake pieces represent the tree cake, for example in the form of men's cuts, and are identified by reference numeral 21.
  • the central dough store 13 is filled with a dough mass of the following recipe: 10 - 30% wheat flour products (flour and / or starch), 15 - 25% butter, 10 - 20% water, 5 - 15% sugar, 20 - 30% eggs / egg products as well as flavors, spices and baking agents.
  • the dough sheet application units 7.1 - 7.4 are set to the desired distance from the following oven 1.1 - 1.4.
  • the bottom heat, the top heat and the temperatures in the areas A - D are set to the desired value.
  • the appropriate settings for achieving the respective temperature and humidity are made.
  • the cutting device is set to the values corresponding to the dimensions of the layer cake pieces 17.
  • the containers 18 of the application system 4 and the wrapping system 5 are filled with the appropriate material.
  • the conveyor system 6, the drive device for conveying the dough mass from the pond store 13 to the individual dough sheet application units 7.1-7.4 and the pumps of the application system 4 and the wrapping system 5 are started and driven at the speed required in each case.
  • the first dough sheet application unit 7.1 in the running direction L of the conveyor system 6 forms a first dough sheet 9.1 and applies it to the conveyor belt 6.1.
  • the first dough sheet 9.1 passes through the first oven 1.1 and is continuously baked in this in a continuous process to a first pastry sheet 9.11 which is passed through the remaining part of the baking system 1 without being baked further, since already baked.
  • the second dough sheet application unit 7.2 arranged in the area between the first oven 1.1 and the second oven 1.2 forms a second dough sheet 1 9.2 and applies it to the first, still hot or cooled pastry sheet 9.11.
  • the second dough sheet 9.2 passes through the second oven 1.2 together with the first pastry sheet 9.11 and is continuously baked in this in a continuous process to form a second pastry sheet 9.21
  • third dough sheet application unit 7.3 forms a third ° dough sheet 9.3 and brings it onto the second, still hot or cooled
  • Pastry track 9.21 The third dough sheet 9.3 passes through the third oven 1.3 together with the first and second pastry sheets 9.11 and 9.21 and is continuously baked in this in a continuous process to form a third pastry sheet 9.31, which is transported further through the remaining part of the baking system 5 l without further baking become.
  • fourth dough sheet application unit 7.4 forms a fourth dough sheet 9.4 and applies it to the third, still hot or cooled pastry sheet 9.31.
  • the fourth dough sheet 9.4 passes through the fourth oven 1.4 together with the pastry sheets 9.11, 9.21 and 9.31 and is continuously baked in this in a continuous process to a fourth pastry sheet 9.41, which together with the previous pastry sheets forms the layer cake sheet 10 emerging from the baking system 1.
  • the layer cake web 10 is transferred to the second conveyor belt 6.2 and with it passes through the individual sections 2.1-2.9 of the conditioning system 2 in order to be cooled with the supply of moisture.
  • the layer cake web 10 conditioned in this way is then transferred to the third conveyor belt 6.3 and passes with it through the cutting device 3 in order to be cut into individual layer web strips (not shown) by the longitudinal cutting device 3.1.
  • These layer web strips are pulled apart transversely to the running direction L of the conveyor belt 6.3, so that they are arranged at a mutual distance from one another 1 subsequently to be cut into individual layer cake pieces 17 by the cross cutting device 3.2.
  • the layer cake pieces 17 are transferred to the fourth conveyor belt 6.4, 5 being arranged at a distance in the running direction L of the conveyor belt due to the greater speed of the latter. After impregnation with the flavored liquid by means of the application system 4, the layer cake pieces 17 are transferred to the fifth conveyor belt 6.5 and from there through the wrapping system 5 in order to be provided with the 10 wrapping 20 made of chocolate.
  • the finished men's cuts 21, one of which is shown in FIG. 4, can now be automatically removed from the conveyor belt 6.5 and also packaged automatically.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Un procédé permet de produire des pièces montées comprenant plusieurs couches superposées de pâtisserie qui sont posées quand elles ne sont pas encore cuites en tant que couches individuelles de pâte sur un support allant au four ou sur la couche inférieure de pâte étant déjà allée au moins une fois au four, et qui sont cuites ensuite avec cette dernière. Afin d'augmenter la productivité et d'obtenir des produits d'une qualité plus uniforme, les couches de pâte sont transportées en tant que bandes continues de pâte (9.1 - 9.4) à travers plusieurs zones de cuisson successives (1.1 - 1.4), mutuellement espacées, dont la température (A - D, O, U) est réglable, et sont cuites en continu au passage pour former une pièce montée allongée (10). La première bande de pâte (9.1) est posée sur le support en amont de la première zone de cuisson (1.1) et est transportée à travers toutes les zones de cuisson (1.1 - 1.4), dont le nombre correspond au nombre de bandes de pâte à cuire (9.1 - 9.4). Les bandes de pâte suivantes (9.2 - 9.4) sont posées sur le support dans les zones respectives entre deux zones adjacentes de cuisson (1.1, 1.2; 1.2, 1.3; 1.3, 1.4) et sont transportées à travers les zones suivantes de cuisson (1.2 - 1.4; 1.3 et 1.4; 1.4), dont le nombre est réduit chaque fois de un.
EP94902726A 1992-12-14 1993-12-09 Procede et dispositif de production de pieces montees Withdrawn EP0673200A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4242121 1992-12-14
DE19924242121 DE4242121A1 (de) 1992-12-14 1992-12-14 Verfahren und Vorrichtung zur Herstellung von Schichtgebäck
PCT/EP1993/003463 WO1994013144A1 (fr) 1992-12-14 1993-12-09 Procede et dispositif de production de pieces montees

Publications (1)

Publication Number Publication Date
EP0673200A1 true EP0673200A1 (fr) 1995-09-27

Family

ID=6475216

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94902726A Withdrawn EP0673200A1 (fr) 1992-12-14 1993-12-09 Procede et dispositif de production de pieces montees

Country Status (7)

Country Link
EP (1) EP0673200A1 (fr)
CN (1) CN1093870A (fr)
CA (1) CA2151249A1 (fr)
DE (1) DE4242121A1 (fr)
PL (1) PL309349A1 (fr)
TR (1) TR27392A (fr)
WO (1) WO1994013144A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050048182A1 (en) * 2003-08-29 2005-03-03 Mark King Composite food product
DE102008042120B3 (de) * 2008-09-16 2010-02-04 Igv Institut Für Getreideverarbeitung Gmbh Schichtenbackanlage
CN102524344B (zh) * 2012-03-09 2013-11-13 张志杰 全自动烙饼机
CN102626125B (zh) * 2012-03-26 2014-04-02 洪泳鸿 巧克力饼干机
JP5431608B1 (ja) * 2013-07-08 2014-03-05 株式会社コバード 層状食品の製造装置及び製造方法
CN103892015B (zh) * 2013-08-19 2016-05-11 河南梦想食品有限公司 一种巧克力浇注饼干生产线
AT515752B1 (de) * 2014-04-29 2017-03-15 Haas Food Equipment Gmbh Anlage und Verfahren zur Bildung von Waffelblöcken
CN108739908A (zh) * 2018-06-26 2018-11-06 宿州国恩食品机械有限公司 一种多层食品的机加工方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2179672A (en) * 1937-12-07 1939-11-14 Claude A Roys Method of making loaves of bread
IT1157102B (it) * 1982-11-30 1987-02-11 Ferrero Spa Procedimento per la produzione in continuo di prodotti da pasticceria farciti
DE3727660A1 (de) * 1987-08-19 1989-03-02 Friedrich Zimmermann Verfahren zur kontinuierlichen herstellung von torten in schichten
US4960100A (en) * 1989-03-13 1990-10-02 Mastermatic, Inc. Conveyor oven

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9413144A1 *

Also Published As

Publication number Publication date
CA2151249A1 (fr) 1994-06-23
WO1994013144A1 (fr) 1994-06-23
TR27392A (tr) 1995-02-03
PL309349A1 (en) 1995-10-02
DE4242121A1 (de) 1994-06-16
CN1093870A (zh) 1994-10-26

Similar Documents

Publication Publication Date Title
EP1479296B1 (fr) Dispositif pour le traitement thermique de produits alimentaires ou de fourrage, notamment pour cuire des pâtes, et installation pour la fabrication de produits préparés à base de matériau cuit
DE2632802C2 (fr)
DD266263A5 (de) Verfahren und vorrichtung zur herstellung von lebensmitteln mit einer waehrend der herstellung kontrollierbaren materialzusammensetzung
AT515752B1 (de) Anlage und Verfahren zur Bildung von Waffelblöcken
DE2512776A1 (de) Anlage fuer die aufbereitung und herstellung verschiedener brotsorten
EP0673200A1 (fr) Procede et dispositif de production de pieces montees
DE2631863C3 (de) Vorrichtung zum kontinuierlichen Aufrollen von Gebäckplättchen
EP3068713B1 (fr) Procédé et dispositif de transport et de regroupement de produits en morceaux
DE10035461B4 (de) Verfahren und Vorrichtung zum Ausformen einer Süßwarenmasse
EP1588620B1 (fr) Procédé et dispositif pour la préparation d'un produit basée sur une masse de confiserie
DE69723654T2 (de) Vorrichtung und Verfahren zum Formen eines kontinuierlichen Teigstreifens
EP0024716A1 (fr) Procédé et appareil de fabrication de produits alimentaires en forme de bloc
EP3768089B1 (fr) Méthode pour la production continue de produits de boulangerie, en particulier des produits de boulangerie à base de pâte de blé, et dispositif associé
EP0722661A2 (fr) Procédé et appareil pour la préparation de petits produits de boulangerie
DE2932156C2 (de) Verfahren und Vorrichtung zur Herstellung von Oblaten, Waffeln o. dgl.
CH694901A5 (de) Verfahren und Vorrichtung zur Herstellung eines Nahrungsmittels.
DE102020129750A1 (de) Verfahren zum Quer-Positionieren eines zu transportierenden Artikels
EP2989896B1 (fr) Produit de boulangerie à motif
AT397183B (de) Verfahren zum speichern von waffelblöcken
DE4429973A1 (de) Vorrichtung zur Herstellung von Schnittbrötchen, Formgebäck und rustikalen Brötchen
DE2656846A1 (de) Verfahren und anlage zur herstellung von nahrungsmittelstuecken bestimmter groesse
DE2451326C3 (de) Kombinierte Ausstech- und Teigformanlage zur Herstellung von verschiedenen Gebäcksorten
DE19819636B4 (de) Teigbearbeitungsmaschine
DE2512790C3 (de) Verfahren und Anlage zur Herstel lung von Teigsträngen zur Bildung von fertiggeformten, zu Flechtgebäck zu verbackenden Teiggebilden
DE3707330C2 (de) Vorrichtung zum kontinuierlichen Langwirken und Einschneiden von Backteigen, inbesondere von Brötchenteigen, unterschiedlicher Konsistenz

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19950519

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB IT LI NL SE

GRAG Despatch of communication of intention to grant

Free format text: ORIGINAL CODE: EPIDOS AGRA

17Q First examination report despatched

Effective date: 19960223

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19960702