EP2352378A1 - Method for making sandwich bread without a mould, and related equipment - Google Patents

Method for making sandwich bread without a mould, and related equipment

Info

Publication number
EP2352378A1
EP2352378A1 EP09759692A EP09759692A EP2352378A1 EP 2352378 A1 EP2352378 A1 EP 2352378A1 EP 09759692 A EP09759692 A EP 09759692A EP 09759692 A EP09759692 A EP 09759692A EP 2352378 A1 EP2352378 A1 EP 2352378A1
Authority
EP
European Patent Office
Prior art keywords
bread
installation
dough
cooking
mold
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Withdrawn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
EP09759692A
Other languages
German (de)
French (fr)
Inventor
Serge Tastavin
Xavier Martinez Casanovas
Antoni Martinez Casanovas
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.)
Techdiss Technologies
Original Assignee
Techdiss Technologies
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 Techdiss Technologies filed Critical Techdiss Technologies
Publication of EP2352378A1 publication Critical patent/EP2352378A1/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • 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
    • A21D8/06—Baking processes
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/78—Arrangements for continuous movement of material
    • H05B6/782—Arrangements for continuous movement of material wherein the material moved is food

Definitions

  • the present invention relates to a method of manufacturing loaf without mold, in an industrial environment.
  • the bread thus produced in mold has indeed a significant crust that must be removed because the consumer demand is for bread without crust.
  • This crust is notably due to the fact that the mold must be heated to ensure a diffusion of calories from the outside of the dough to the heart of this dough and at a sufficiently high temperature, which leads to a Maillard reaction with a transformation of sugars that colors the crust.
  • the thickness of this crust is all the more important as the duration of exposure in the oven is important.
  • molds also poses another problem which is that of energy unnecessarily consumed. It is obvious that the metal mass formed by the molds must be heated, as well as the mold supports, also called hitches. The molds also receive hoods also metal to wear in temperature. The oven itself must be preheated as well as the conveyors and accessories of said oven.
  • Mussels are a heavy investment in purchase, so they must be stored, handled and managed.
  • the chain necessarily includes a demolding tool, not to mention the need for a cooling station before demolding, knowing that the mold forms a screen for the diffusion of calories during cooking as mentioned above but is a cooling screen there .
  • the object of the present invention is to provide a method and a cooking installation without mold.
  • the method and cooking device without mold according to the present invention make it possible to overcome unnecessary energy consumption, to obtain crustless bread without crust and to produce very large quantities.
  • the method and installation according to the invention are now described in detail according to a preferred embodiment, not limiting, this description based on a set of drawings including different figures. These figures show:
  • FIG. 1 is a diagrammatic perspective view of a first dough-fed embodiment
  • FIG. 2 is a diagrammatic view of a variant of the dough-fed embodiment
  • FIG. 3 a schematic perspective view of a second embodiment with continuous supply.
  • the method according to the invention generally consists in providing: a) a supply of bread dough in dough or in a continuous bead, after baking and fermentation, b) a continuous baking of the bread dough by microwaves between at least four movable walls to ensure a conformation of the bread during its cooking, c) an evacuation of the crustless bread thus produced, continuous or discontinuous, d) a simultaneous cooling or successive to said evacuation, e) possible slicing of the rindless bread thus obtained, and f) conditioning.
  • the method also provides for cooking between six walls.
  • FIG. 1 there is shown a diagram of an installation adapted to allow the implementation of the method according to the invention.
  • the feed is made from dough pieces.
  • the hand dough is manufactured in large volume by several production vessels offset in time or continuously.
  • This kneaded dough can be shaped by unit volumes using dividers to produce P dough, by assimilation to the bakery.
  • the dough pieces at the outlet of the oven E are advantageously deposited directly on the lower cooking mat 12 of a continuous cooking installation 10 without a mold, of bread roll formed into dough pieces. moves along the longitudinal axis of the installation, with a speed adapted to the necessary cooking time as will be described further.
  • This continuous, mold-free cooking installation 10 further comprises two lateral mats 14 and 16 and an upper belt 18. These complementary lateral mats are also movable, with a movement speed identical to that of the lower belt 12, so that perfectly enslaved.
  • the installation includes the carpet 18 also which ensures the confinement of the upper face of the dough P, this mat 18 is also movable and slaved to the speed of movement of the other three mats.
  • the upper belt 18 is provided with flaps 20 which are arranged transversely with respect to the direction of movement of the conveyors.
  • flaps 20 are spaced from each other asec a step adapted to the length of the desired individual bread bread and can be obtained from the initial dough.
  • the installation further comprises a cooking oven 22 capable of microwave cooking.
  • the microwave generators are appropriately distributed according to the quantity of dough, the power of the microwave generators, their orientations, absorption and losses inherent to the installation itself.
  • the top mat 18 has at least a portion that passes through the baking oven 22.
  • the portion of the carpet which has passed through the oven and which carries shutters 20 follows an upward trajectory to withdraw vertically with respect to the lower carpet, the flaps 20 arranged between two sandwich bars PM cooked, successive, without degrade said bread loaves after cooking.
  • the flaps can be articulated along an axis transverse to the direction of movement of the mats, one side, to allow their folding, which is visible in Figure 1.
  • the advantage of such articulation is also a perfectly vertical withdrawal of the shutters as and when the lifting.
  • the upper belt 18 sees one of its parts, the so-called return portion, disposed above the oven instead of going inside.
  • rollers and other guides should be adapted accordingly. It is thus noted that the mass to be heated is non-existent, the microwaves emitted ensuring the baking of the bread, osec a yield of nearly 70% to give an order of ideas.
  • the dough pieces are perfectly kept in shape during cooking and during the expansion which is linked to this cooking.
  • the carpets are advantageously mesh mats so as to allow this evacuation of the water vapor produced.
  • the installation further comprises means for cleaning the carpets by blowing, for example.
  • a cooling station in the form of a tower, a slicing station and a packaging station, these stations being known in themselves and within the reach of those skilled in the art.
  • FIG 3 there is shown a plant 100 which has exactly the same references as for Figures 1 and 2, increased by 100, for the same component parts.
  • the supply is made in a continuous bead ⁇ , so that at the outlet of the oven E, the continuous bead ⁇ is delivered directly to the lower belt 112 of the installation.
  • the oven 122 microwave works identically to that previously described.
  • the dough is then confined between four carpets so as to produce a sandwich bread
  • This PM continuous bread must not only be cooled but cut into a unit volume adapted to the demand. Each unit volume can then be sliced, as before, if necessary.
  • This speed of a dough conveyor is of the order of 10 mm / s.
  • the temperature generated is 90 ° C. in the dough as / ec an installed power of 1200W in the upper part and 1200W in the lower part for dough pieces 300 mm long and with a unit weight of 560 g.
  • the passage time in the oven is about 30 seconds.
  • the installed capacity will be 8OkW.

Abstract

The invention relates to a method for making sandwich bread without a mould, characterised by the following series of steps: a) providing sandwich bread dough in the form of lumps or in the form of a continuous roll after parboiling and fermentation; b) continuously baking the sandwich bread dough with microwaves between at least four mobile walls for ensuring the conformation of the sandwich bread during baking; c) removing the crustless sandwich bread thus produced either continuously or discontinuously; d) cooling during or after said removal; e) optionally slicing the crustless sandwich bread thus obtained; and f) packaging. The invention also relates to associated equipment.

Description

PROCEDE DE FABRICATION DE PAIN DE MIE SANS MOULE ET PROCESS FOR MANUFACTURING MIE BREAD WITHOUT MOLD AND
INSTALLATION ASSOCIEEASSOCIATED INSTALLATION
La présente invention concerne un procédé de fabrication de pain de mie sans moule, en milieu industriel.The present invention relates to a method of manufacturing loaf without mold, in an industrial environment.
On connaît la fabrication de pain de mie dans le milieu industriel, en grande quantité, plusieurs tonnes à l'heure, à travers des procédés et installations utilisant des moules et des fours traditionnels ou des fours à micro-ondes.The manufacture of sandwich bread in the industrial environment is known in large quantities, several tons per hour, through processes and installations using traditional molds and ovens or microwave ovens.
Plusieurs problèmes se posent lors de la mise en oeuvre de ces procédés et installations.Several problems arise during the implementation of these processes and installations.
Le pain de mie ainsi produit en moule présente en effet une croûte importante qu'il faut enlever car la demande des consommateurs porte sur du pain de mie sans croûte.The bread thus produced in mold has indeed a significant crust that must be removed because the consumer demand is for bread without crust.
Cette croûte est notamment due au fait que le moule doit être porté en température pour assurer une diffusion des calories de l'extérieur de la pâte jusqu'au cœur de cette pâte et à une température suffisamment importante, ce qui conduit à une réaction de Maillard asec une transformation des sucres qui colore la croûte. L'épaisseur de cette croûte est d'autant plus importante que la durée d'exposition dans le four est importante.This crust is notably due to the fact that the mold must be heated to ensure a diffusion of calories from the outside of the dough to the heart of this dough and at a sufficiently high temperature, which leads to a Maillard reaction with a transformation of sugars that colors the crust. The thickness of this crust is all the more important as the duration of exposure in the oven is important.
Le résultat est une production de 40% de pain de mie inutile, correspondant à la croûte qui est retirée. Il faut ensuite ajouter l'opération de décroûtage elle- même qui est coûteuse et on arrive à des rendements de 50% seulement, ce qui est inacceptable en milieu industriel.The result is a 40% production of useless sandwich bread, corresponding to the crust that is removed. It is then necessary to add the decapping operation itself which is expensive and we arrive at yields of only 50%, which is unacceptable in an industrial environment.
De plus, la fabrication en moules pose aussi un autre problème qui est celui de l'énergie inutilement consommée. II est évident que la masse métallique constituée par les moules doit être chauffée, ainsi que les supports de moules, appelés aussi attelages. Les moules reçoivent aussi des capots également métalliques à porter en température. Le four lui-même doit être préchauffé ainsi que les convoyeurs et les accessoires dudit four.In addition, the manufacture of molds also poses another problem which is that of energy unnecessarily consumed. It is obvious that the metal mass formed by the molds must be heated, as well as the mold supports, also called hitches. The molds also receive hoods also metal to wear in temperature. The oven itself must be preheated as well as the conveyors and accessories of said oven.
Ceci conduit à une consommation d'énergie très importante et exclut les interventions en ligne en cas de problème sauf à tout refroidir puis à tout remonter en température.This leads to a very high energy consumption and excludes online interventions in case of problems except to cool everything down and then to heat up again.
Le fait d'utiliser des moules est également très pénalisant car il faut traiter la chaîne des moules.The fact of using molds is also very disadvantageous because it is necessary to treat the chain of molds.
Les moules constituent un investissement lourd à l'achat, il faut ensuite les stocker, les manipuler et les gérer.Mussels are a heavy investment in purchase, so they must be stored, handled and managed.
Ces moules doivent souvent subir des traitements avec des agents de démoulage tel qu'un revêtement de sil icône. La chaîne inclut nécessairement un outil de démoulage, sans compter le besoin d'un poste de refroidissement avant démoulage, sachant que le moule forme un écran à la diffusion des calories lors de la cuisson comme évoqué ci-avant mais constitue là un écran au refroidissement.These molds often have to undergo treatments with mold release agents such as a coating of sil icon. The chain necessarily includes a demolding tool, not to mention the need for a cooling station before demolding, knowing that the mold forms a screen for the diffusion of calories during cooking as mentioned above but is a cooling screen there .
Pour améliorer les procédés, diminuer l'assèchement de la zone périphérique, limiter la formation de croûte, il a été prévu l'utilisation de micro-ondes, voir la demande de brevet américain US 2007/0110846 ou l' injection de vapeur, voir la demande de brevet espagnol ES 2 291 141.To improve the processes, reduce the drying of the peripheral zone, limit the formation of crust, it has been planned the use of microwaves, see the US patent application US 2007/0110846 or the steam injection, see Spanish patent application ES 2,291,141.
Néanmoins, ces documents de l'art antérieur recourent systématiquement à des moules. Le but de la présente invention est de proposer un procédé et une installation de cuisson sans moule. Les procédé et dispositif de cuisson sans moule selon la présente invention permettent de s'affranchir des consommations énergétiques inutiles, d'obtenir du pain de mie sans croûte et de produire des quantités très importantes. Les procédé et installation selon l'invention sont maintenant décrits en détail suivant un mode de réalisation préférentiel, non limitatif, cette description s'appuyant sur un jeu de dessins incluant différentes figures. Ces figures montrent :Nevertheless, these documents of the prior art systematically use molds. The object of the present invention is to provide a method and a cooking installation without mold. The method and cooking device without mold according to the present invention make it possible to overcome unnecessary energy consumption, to obtain crustless bread without crust and to produce very large quantities. The method and installation according to the invention are now described in detail according to a preferred embodiment, not limiting, this description based on a set of drawings including different figures. These figures show:
- figure 1 : une vue schématique en perspective d'un premier mode de réalisation à alimentation en pâtons, - figure 2 : une vue schématique d'une variante du mode de réalisation à alimentation en pâtons,FIG. 1 is a diagrammatic perspective view of a first dough-fed embodiment; FIG. 2 is a diagrammatic view of a variant of the dough-fed embodiment;
- figure 3 : une vue schématique en perspective d'un second mode de réalisation à alimentation en continu.- Figure 3: a schematic perspective view of a second embodiment with continuous supply.
Le procédé selon l'invention consiste de façon générale à prévoir : a) une alimentation de pâte de pain de mie en pâtons ou en cordon continu, après étuvage et fermentation, b) une cuisson en continu par micro-ondes de la pâte de pain de mie entre au moins quatre parois mobiles pour assurer une conformation du pain de mie pendant sa cuisson, c) une évacuation du pain de mie sans croûte ainsi produit, continu ou discontinu, d) un refroidissement simultané ou successif à ladite évacuation, e) un tranchage éventuel du pain de mie sans croûte ainsi obtenu, et f) un conditionnement. Le procédé prévoit aussi la cuisson entre six parois.The method according to the invention generally consists in providing: a) a supply of bread dough in dough or in a continuous bead, after baking and fermentation, b) a continuous baking of the bread dough by microwaves between at least four movable walls to ensure a conformation of the bread during its cooking, c) an evacuation of the crustless bread thus produced, continuous or discontinuous, d) a simultaneous cooling or successive to said evacuation, e) possible slicing of the rindless bread thus obtained, and f) conditioning. The method also provides for cooking between six walls.
De plus, la vapeur d'eau produite pendant la cuisson doit être évacuée selon le procédé. Sur la figure 1, on a représenté un schéma d'une installation apte à permettre la mise en oeuvre du procédé selon l' invention.In addition, water vapor produced during cooking must be removed by the process. In Figure 1, there is shown a diagram of an installation adapted to allow the implementation of the method according to the invention.
Sur cette figure 1, l'alimentation est réalisée à partir de pâtons.In this figure 1, the feed is made from dough pieces.
Ainsi, dans une unité de production, la pâte de main de mie est fabriquée en grand volume par plusieurs cuves de production décalées dans le temps ou en continu.Thus, in a production unit, the hand dough is manufactured in large volume by several production vessels offset in time or continuously.
Cette pâte pétrie peut être mise en forme par volumes unitaires à l'aide de diviseuses pour produire des pâtons P , par assimilation à la boulangerie.This kneaded dough can be shaped by unit volumes using dividers to produce P dough, by assimilation to the bakery.
Ces pâtons subissent un repos et un passage en étuve pour permettre la fermentation et l'action des levures, ceci de façon connue.These doughs undergo a rest and a passage in an oven to allow fermentation and the action of yeasts, this in a known manner.
Ces pâtons P sont alors prêts pour la cuisson.These dough pieces P are then ready for cooking.
Les pâtons en sortie de I" étuve E sont avantageusement déposés directement sur le tapis 12 inférieur de cuisson d'une installation 10 de cuisson en continu et sans moule, de pain de mie formé en pâtons. Le tapis 12 est un tapis de convoyage qui se déplace suivant l'axe longitudinal de l' installation, asec une vitesse adaptée au temps de cuisson nécessaire comme il sera décrit plus avant.The dough pieces at the outlet of the oven E are advantageously deposited directly on the lower cooking mat 12 of a continuous cooking installation 10 without a mold, of bread roll formed into dough pieces. moves along the longitudinal axis of the installation, with a speed adapted to the necessary cooking time as will be described further.
Cette installation 10 de cuisson en continu et sans moule comprend en outre deux tapis 14 et 16 latéraux ainsi qu'un tapis supérieur 18. Ces tapis latéraux complémentaires sont également mobiles, asec une vitesse de déplacement identique à celle du tapis 12 inférieur, de façon parfaitement asservie.This continuous, mold-free cooking installation 10 further comprises two lateral mats 14 and 16 and an upper belt 18. These complementary lateral mats are also movable, with a movement speed identical to that of the lower belt 12, so that perfectly enslaved.
Chaque pâton P se trouve ainsi confiné entre trois premières parois, dessous et sur deux côtés. Sur le dessus, l' installation comprend le tapis 18 également qui assure le confinement de la face supérieure du pâton P, ce tapis 18 étant également mobile et asservi à la vitesse de déplacement des trois autres tapis. Selon un perfectionnement de l' installation, le tapis 18 supérieur est muni de volets 20 qui sont agences de façon transversale par rapport au sens de déplacement des convoyeurs.Each dough P is thus confined between three first walls, below and on two sides. On the top, the installation includes the carpet 18 also which ensures the confinement of the upper face of the dough P, this mat 18 is also movable and slaved to the speed of movement of the other three mats. According to an improvement of the installation, the upper belt 18 is provided with flaps 20 which are arranged transversely with respect to the direction of movement of the conveyors.
Ces volets 20 sont espacés les uns des autres asec un pas adapté à la longueur du pain de mie individuel recherché et pouvant être obtenu à partir du pâton initial.These flaps 20 are spaced from each other asec a step adapted to the length of the desired individual bread bread and can be obtained from the initial dough.
Chaque pâton se trouve ainsi maintenu devant et derrière, assurant ainsi un confinement sur six faces.Each dough is thus kept in front and behind, thus ensuring a six-sided confinement.
L' installation comprend en outre un four 22 de cuisson apte à réaliser une cuisson par micro-ondes. Les générateurs de micro-ondes sont répartis de façon adaptée en fonction de la quantité de pâte, de la puissance des générateurs de micro-ondes, de leurs orientations, de l'absorption et des pertes inhérentes à l' installation elle-même.The installation further comprises a cooking oven 22 capable of microwave cooking. The microwave generators are appropriately distributed according to the quantity of dough, the power of the microwave generators, their orientations, absorption and losses inherent to the installation itself.
De façon nécessaire, le tapis 18 supérieur présente au moins une partie qui passe à travers le four 22 de cuisson. En sortie de four, la partie du tapis qui a traversé le four et qui porte des volets 20 suit une trajectoire vers le haut pour retirer verticalement par rapport au tapis inférieur, les volets 20 disposés entre deux pains de mie PM cuits, successifs, sans dégrader lesdits pains de mie après cuisson.Necessarily, the top mat 18 has at least a portion that passes through the baking oven 22. At the outlet of the oven, the portion of the carpet which has passed through the oven and which carries shutters 20 follows an upward trajectory to withdraw vertically with respect to the lower carpet, the flaps 20 arranged between two sandwich bars PM cooked, successive, without degrade said bread loaves after cooking.
Pour diminuer l'encombrement, les volets peuvent être articulés suivant un axe transversal par rapport au sens de déplacement des tapis, d'un seul côté, afin de permettre leur repliement, ce qui est visible sur la figure 1. L'avantage d'une telle articulation est aussi un retrait parfaitement vertical des volets au fur et à mesure du soulèvement.To reduce the bulk, the flaps can be articulated along an axis transverse to the direction of movement of the mats, one side, to allow their folding, which is visible in Figure 1. The advantage of such articulation is also a perfectly vertical withdrawal of the shutters as and when the lifting.
Sur la figure 2, l' installation est strictement identique sauf que les volets sont fixes.In Figure 2, the installation is strictly identical except that the shutters are fixed.
Dans ce cas, le tapis 18 supérieur voit une de ses parties, la partie dite de retour, disposée au-dessus du four au lieu de passer à l' intérieur.In this case, the upper belt 18 sees one of its parts, the so-called return portion, disposed above the oven instead of going inside.
Il convient d'aménager les rouleaux et autres guidages de façon adaptée. On constate ainsi que la masse à chauffer est inexistante, les micro-ondes émises assurant la cuisson du pain de mie, osec un rendement de près de 70% pour donner un ordre d'idées.The rollers and other guides should be adapted accordingly. It is thus noted that the mass to be heated is non-existent, the microwaves emitted ensuring the baking of the bread, osec a yield of nearly 70% to give an order of ideas.
Les pâtons sont parfaitement maintenus en forme pendant la cuisson et pendant l'expansion qui est liée à cette cuisson.The dough pieces are perfectly kept in shape during cooking and during the expansion which is linked to this cooking.
La formation de croûte est inexistante du fait qu' il n'y a pas de moule et que les bandes sont transparentes aux micro-ondes et ne chauffent donc pas. La réaction de Maillard et la coloration qui lui est liée ne se produit pas non plus puisque la température reste faible et I" énergie des micro-ondes se propage à cœur. La paroi extérieure n'est pas desséchée par une atmosphère de four à infrarouges ou par convection de type connu.Crust formation is non-existent because there is no mold and the strips are transparent to microwaves and therefore do not heat up. The Maillard reaction and the coloring associated with it does not occur either, since the temperature remains low and the microwave energy propagates to the core The outer wall is not desiccated by an infrared oven atmosphere or convection of known type.
Il est uniquement nécessaire de prévoir une circulation d'air pour évacuer la vapeur d'eau produite par la cuisson de la pâte hors de l'enceinte du four de cuisson par micro-ondes. De la même façon, les tapis seront avantageusement des tapis à mailles de façon à permettre justement cette évacuation de la vapeur d'eau produite.It is only necessary to provide a flow of air to evacuate the water vapor produced by baking the dough out of the enclosure of the microwave oven. In the same way, the carpets are advantageously mesh mats so as to allow this evacuation of the water vapor produced.
L' installation comprend de plus des moyens de nettoyage des tapis par soufflage par exemple.The installation further comprises means for cleaning the carpets by blowing, for example.
En sortie de cuisson, il est prévu un poste de refroidissement sous forme d'une tour, un poste de tranchage et un poste de conditionnement, ces postes étant connus en eux-mêmes et à la portée de l'homme de l'art.At the cooking output, there is provided a cooling station in the form of a tower, a slicing station and a packaging station, these stations being known in themselves and within the reach of those skilled in the art.
Sur la figure 3, on a représenté une installation 100 qui reprend exactement les mêmes références que pour les figures 1 et 2, augmentées de 100, pour les mêmes parties constitutives. L'alimentation est réalisée en cordon continu ÇÇ, si bien que en sortie d'étuve E, le cordon continu ÇÇ est délivré directement sur le tapis 112 inférieur de l'installation.In Figure 3, there is shown a plant 100 which has exactly the same references as for Figures 1 and 2, increased by 100, for the same component parts. The supply is made in a continuous bead ÇÇ, so that at the outlet of the oven E, the continuous bead ÇÇ is delivered directly to the lower belt 112 of the installation.
Il n'y a plus là de nécessité de prévoir des volets 20 de séparation des pâtons P. Les tapis latéraux 114 et 116 subsistent et restent agencés comme précédemment.There is no longer any need to provide flaps 20 for separating P. The side mats 114 and 116 remain and remain arranged as before.
Le four 122 à micro-ondes travaille de façon identique à celle précédemment décrite. La pâte est alors confinée entre quatre tapis de façon à produire un pain de mieThe oven 122 microwave works identically to that previously described. The dough is then confined between four carpets so as to produce a sandwich bread
PM cuit, continu sous forme de cordon en forme, en l'occurrence à section carrée ou rectangulaire.PM baked, continuous in form of shaped bead, in this case square or rectangular section.
Ce pain de mie PM continu doit être non seulement refroidi mais coupé en volume unitaire adapté à la demande. Chaque volume unitaire peut alors être tranché, comme précédemment, si cela est nécessaire.This PM continuous bread must not only be cooled but cut into a unit volume adapted to the demand. Each unit volume can then be sliced, as before, if necessary.
De la même façon que précédemment le pain de mie obtenu est sans croûte et sans coloration du fait de l'absence de chauffage par l'extérieur.In the same way as previously the bread crumbs obtained is rindless and colorless due to the absence of heating from the outside.
Le rendement d'une telle installation est augmentée de façon considérable.The efficiency of such an installation is increased considerably.
Un exemple d' installation et de production conduit aux chiffres illustratifs suivants. Toute augmentation de production conduisant sensiblement à une multiplication proportionnelle des différents chiffres indiqués asec une adaptation des paramètres liés, la vitesse par exemple.An example of installation and production leads to the following illustrative figures. Any increase in production leading substantially to a proportional multiplication of the different figures indicated asec adaptation of related parameters, speed for example.
Cette vitesse d'un convoyeur à pâtons est de l'ordre de lOmm/s.This speed of a dough conveyor is of the order of 10 mm / s.
La température générée est de 900C dans la pâte as/ec une puissance installée de 1200W en partie supérieure et de 1200W en partie inférieure pour des pâtons de 300mm de long et d'un poids unitaire de 560g.The temperature generated is 90 ° C. in the dough as / ec an installed power of 1200W in the upper part and 1200W in the lower part for dough pieces 300 mm long and with a unit weight of 560 g.
Pour de telles données, la durée de passage dans le four est de 30 secondes environ.For such data, the passage time in the oven is about 30 seconds.
Ainsi pour une unité de production de 1 tonne par heure, la puissance installée sera de 8OkW. Thus for a production unit of 1 ton per hour, the installed capacity will be 8OkW.

Claims

REVENDICATIONS
1. Procédé de fabrication de pain de mie sans moule, caractérisé par la succession des étapes suivantes : a) une alimentation de pâte de pain de mie en pâtons P ou en cordon continu1. Process for the production of sandwich bread without a mold, characterized by the following succession of steps: a) a supply of bread dough in dough pieces or in a continuous bead
CC, après étuvage et fermentation, b) une cuisson en continu par micro-ondes de la pâte de pain de mie entre au moins quatre parois mobiles pour assurer une conformation du pain de mie pendant sa cuisson, c) une évacuation du pain de mie sans croûte ainsi produit, continu ou discontinu, d) un refroidissement simultané ou successif à ladite évacuation, e) un tranchage éventuel du pain de mie sans croûte ainsi obtenu, et f) un conditionnement.CC, after steaming and fermentation, b) a continuous cooking by microwaves of the sandwich bread dough between at least four movable walls to ensure a conformation of the bread during its cooking, c) an evacuation of the sandwich bread without crust thus produced, continuous or discontinuous, d) a simultaneous cooling or successive to said evacuation, e) a possible slicing of crustless bread thus obtained, and f) conditioning.
2. Procédé de fabrication de pain de mie sans moule selon la revendication 1, caractérisé en ce que la cuisson est réalisée entre six parois mobiles.2. Method of manufacturing mold-free bread without mold according to claim 1, characterized in that the cooking is carried out between six moving walls.
3. Procédé de fabrication de pain de mie sans moule selon la revendication 1 ou 2, caractérisé en ce que l'on évacue la vapeur produite pendant la cuisson de la pâte.3. Process for manufacturing mold-free bread without mold according to claim 1 or 2, characterized in that the steam produced during the baking of the dough is discharged.
4. Procédé de fabrication de pain de mie sans moule selon l'une quelconque des revendications précédentes, caractérisé en ce que l'alimentation en pâte de pain de mie est effectuée par pâtons P.4. Process for manufacturing mold-free bread without mold according to any one of the preceding claims, characterized in that the supply of bread dough bread is performed by P dough.
5. Procédé de fabrication de pain de mie sans moule selon l'une quelconque des revendications 1 à 3, caractérisé en ce que l'alimentation en pâte de pain de mie est effectuée par cordon continu ÇÇ. 5. A method of manufacturing mold-free bread without mold according to any one of claims 1 to 3, characterized in that the feeding bread dough bread is performed by continuous cord ÇÇ.
6. Installation de fabrication de pain de mie sans moule pour la mise en oeuvre du procédé selon l'une des revendications précédentes, caractérisée en ce qu'elle comprend :6. Installation for manufacturing mold-free bread for the implementation of the method according to one of the preceding claims, characterized in that it comprises:
- un tapis (12,112) de convoyage mobile en translation suivant l'axe longitudinal de l' installation,a conveyor belt (12, 112) movable in translation along the longitudinal axis of the installation,
- deux tapis (14,114, 16,116) latéraux mobiles en translation suivant l'axe longitudinal de l' installation, à déplacement synchronisé avec le tapis (12,112) inférieur,- two mats (14,114, 16,116) laterally movable in translation along the longitudinal axis of the installation, synchronously moving with the carpet (12,112) lower,
- un tapis supérieur (18,118), mobile en translation suivant l'axe longitudinal de l' installation, à déplacement synchronisé avec le tapis (12,112) inférieur, et- an upper belt (18,118) movable in translation along the longitudinal axis of the installation, synchronously moving with the belt (12,112) lower, and
- un four (22,122) de cuisson apte à réaliser une cuisson par microondes.- A cooking oven (22,122) capable of performing microwaving.
7. Installation de fabrication de pain de mie sans moule pour la mise en oeuvre du procédé selon l'une des revendications 1 à 4, caractérisée en ce qu'elle comprend :7. Installation for manufacturing mold-free bread for the implementation of the method according to one of claims 1 to 4, characterized in that it comprises:
- un tapis (12) de convoyage mobile en translation suivant l'axe longitudinal de l' installation,- A conveyor belt (12) movable in translation along the longitudinal axis of the installation,
- deux tapis (14, 16) latéraux mobiles en translation suivant l'axe longitudinal de l'installation, à déplacement synchronisé avec le tapis (12) inférieur,two mats (14, 16) laterally movable in translation along the longitudinal axis of the installation, synchronously moving with the lower belt (12),
- un tapis supérieur (18), mobile en translation suivant l'axe longitudinal de l' installation, à déplacement synchronisé avec le tapis (12) inférieur, ce tapis comportant des volets (20), et - un four (22) de cuisson apte à réaliser une cuisson par micro-ondes.- An upper belt (18), movable in translation along the longitudinal axis of the installation, synchronously moving with the belt (12) below, this carpet having flaps (20), and - a furnace (22) cooking able to carry out cooking by microwave.
8. Installation de fabrication de pain de mie sans moule selon la revendication 7, caractérisée en ce que les volets (20) sont articulés pour permettre leur repliement. 8. Installation for manufacturing mold-free bread according to claim 7, characterized in that the flaps (20) are articulated to allow their folding.
9. Installation de fabrication de pain de mie sans moule selon l'une quelconque des revendications 6, 7 ou 8, caractérisée en ce qu'elle comprend des moyens d'évacuation de la vapeur d'eau produite pendant la cuisson au sein du four (22,122). 9. Installation for manufacturing mold-free bread without mold according to any one of claims 6, 7 or 8, characterized in that it comprises means for evacuation of water vapor produced during cooking in the oven (22.122).
EP09759692A 2008-10-28 2009-10-28 Method for making sandwich bread without a mould, and related equipment Withdrawn EP2352378A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ES200803056 2008-10-28
ES200803055 2008-10-28
PCT/EP2009/064235 WO2010049459A1 (en) 2008-10-28 2009-10-28 Method for making sandwich bread without a mould, and related equipment

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NL2004882C2 (en) * 2010-06-14 2011-12-15 Newtechnics Holding B V BREAD BAKING DEVICE.

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GB904371A (en) * 1958-04-02 1962-08-29 Guillaume Ooms S A Atel Const Improvements in the manufacture of bakery products
US5334402A (en) * 1990-08-03 1994-08-02 Kansas State University Research Foundation Heat processing of a product
FR2867950B1 (en) * 2004-03-26 2006-06-09 Harry S France Sas Soc Par Act PROCESS AND INSTALLATION FOR MANUFACTURING WAFER BREAD WITHOUT CRUST
WO2006087478A2 (en) * 2005-02-17 2006-08-24 Erick Canicas Device for preserving, cooking and automatically dispensing dough-based products, such as bread
DE102005012536A1 (en) * 2005-03-16 2006-09-21 R. Weiss Verpackungstechnik Gmbh & Co. Kg Method and device for storage, treatment and dispensing of food by means of carriers
FR2907638B1 (en) * 2006-10-30 2009-01-23 Jacquet Panification METHOD FOR MANUFACTURING BAKERY PRODUCTS, SUCH AS MIE BREAD AND COOKED PRODUCTS THUS OBTAINED
FR2910785B1 (en) * 2006-12-28 2009-02-20 Harry S France Soc Par Actions PROCESS FOR MANUFACTURING MIE BREAD WITHOUT CRUST AND SLICE
FR2930403A1 (en) * 2008-04-23 2009-10-30 Concept Convergence Soc Par Ac PROCESS AND INSTALLATION FOR MANUFACTURING MIE BREAD WITHOUT CRUST OR THE LIKE

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