Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
  • A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
  • A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
  • A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C5/00—Dough-dividing machines
• • 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
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/04—Batters
  • A21D10/045—Packaged batters
• • 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
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
  • A21B7/00—Baking plants
  • A21B7/005—Baking plants in combination with mixing or kneading devices

Definitions

• the invention relates to a system for flat bread making according to the preamble of claim 1, comprising a closed portion capsule with a preformed, in particular press-formed, dough body, preferably single serving body, arranged thereon, preferably yeast-free, dough material based on (flour) flour and water, preferably based on wheat flour and water, for the production of flat bread, in particular a tortilla, in a Lousflachbrotbackvorraum with deformation of the dough body.
• the dough material may contain a flour other than wheat flour and / or oil and / or fat and / or salt and / or additives.
• the invention relates to a method according to claim 9 for providing a system comprising a closed portion capsule with part body arranged therein.
• the invention relates to the use of such a system, comprising a portion capsule with therein arranged dough body according to claim 19 with a Lousflachbrotbackvorraum, in the context of which the dough body reshaped, i. flattened and a flat bread is baked.
• the portion capsule preferably used in accordance with the teaching of the document within the scope of the method has a ring groove adjacent to a sealing area to which a lid foil is sealed with a capsule container into which a ring knife of the flat bread baking apparatus can be dipped for opening the portion capsule Providing the annular groove does not come into contact with the sticky wheat dough body and thus is not polluted.
• WO 2014/071300 A1 does not deal with dough bodies, but with the processing pulpy masses. From the document it is known to treat the pulpy mass thermally so that it is completely gelatinized and crunchy in the outdoor area.
• JP 3150910 B is concerned with the production of dough-based frozen products.
• WO 2004/066751 A1 describes the thermal treatment of a food product with steam.
• a method for treating food products wherein according to the teaching of the document, a dough portion is placed on a fluid-impermeable conveyor belt and heated on the underside to harden the dough portion. As an optional measure is provided to heat the dough portion also on the top and the long sides.
• the dough portion thus treated can be further processed either directly by a baking process; Alternatively, it is possible according to the teaching of the document to intermediately store the pre-treated dough portion deep-frozen before the baking process. A Deformation of the edge-hardened dough portion before the baking process does not take place in any of the alternatives.
• the object of the invention is to specify a system comprising a portion capsule with preformed dough body arranged therein, which ensures a non-frozen state even with a long storage time in that the dough body does not stick in the capsule.
• the combination of portion capsule and dough body should be such that the dough body easily process in a Margsflachbrotbackvorraum, in particular flatten to a flat bread, i. Forming and baking leaves. It is a further object to provide a method of providing such a system comprising a portion capsule and pre-formed dough body for flat bread making packaged therein.
• a dough body is thus understood to be a shaped lump, block or ball, preferably having a defined outer contour, which (in spite of the crust) can be formed, in particular flattened, into flat bread.
• the object is achieved with the features of claim 9, ie in a generic method in that a raw, not heat-treated dough on flour and water-based, especially on wheat flour and water-based and defined to a dough body, in particular by compression molding (preformed), wherein during and / or after the forming step, the shaped dough body is fully heated, such that the full dough crust forms, which encloses the core of still raw, in particular unggelleisterter dough mass, whereupon, in particular after a optional cooling step, which converts the dough crust, preformed dough body into a portion capsule and then the portion capsule then, in particular hermetically sealed, in particular by sealing a lid film on a capsule container, which is particularly characterized by a greater average wall thickness than the lid foil.
• the system formed and / or provided as above serves for use with or in a domestic flat bread baking device, preferably after a non-frozen storage, ie when stored at room temperature or in a refrigerated compartment above 0 ° C., of at least two days, preferably more than 10 days, more preferably more than 30 days, wherein the dough body with dough crumb unpacked in the Margsbackvorraum from the portion capsule and, preferably a single serving forming, dough body, in particular slipping, in a forming device for forming the dough body to a, preferably single, flat bread under Breaking the dough crust is transferred and the flat bread is baked during and / or after the forming.
• the forming takes place in a flattening direction (flat bread thickness direction) preferably from an original thickness of the dough body of more than 1 cm, in particular about 2 cm out in a flat breadth of less than 5mm, preferably less than 4 mm, in particular between 1 mm and 3 mm. It is essential that in the forming the dough crust is broken, so loses its wrapping function and preferably at least partially covered during the forming of the raw dough within the dough crust or pressed into it.
• the aforementioned use should also be considered as an independent method disclosed in the context of the present disclosure, which should be claimable as an independent invention.
• the method relates to the preparation of a flat bread in the manner described above in a Swsflachbrotbackvortechnik with one of a portion capsule of a system according to the invention, unpacked, a full-fledged dough having dough body whose dough crust broken in the forming of the Swsflachbrotbackvoriques, as described above, and preferably at least partially below the raw dough (core) is worked.
• the dough crust is therefore only a temporary protective function, namely a storage and transport function.
• the idea of the invention is the idea based on, preformed by dough molding of a dough shaped (preformed) dough body of a preferably yeast-free, dough material (dough) on flour and water-based, especially on wheat flour and water-based, in particular dry heat supply to provide a dough crust, which is made an outer region (peripheral layer) of the dough material forms by heat application, wherein the dough crust encloses a core of roughened dough mass, ie a dough which is substantially not heat-treated or which only temperatures below 60 ° C, preferably below 50 ° C, more preferably below 40 ° C and even more preferably below 30 ° was exposed.
• the heat treatment is performed so that at least one center (geometric center) of the core does not heat up during the heat treatment.
• the dough crust is not browned by the heat treatment, ie substantially different in terms of degree of browning of the raw Kernumblemasse, since the dough in the subsequent forming process in the Margsflachbrotbackvorraum deliberately destroyed again and at least partially worked under the raw dough mass and optically should not be noticed there.
• the dough crust thus deliberately only serves a temporary protective function, which on the one hand prevents the dough body, even after a non-frozen storage lasting several days, from sticking to a capsule inner wall, preferably serving as a single-portion capsule, ie in particular not on the inside adheres to a capsule lid and on the inner wall of a closed capsule container by means of the lid but slides out during the unpacking process within the Margsflachbrotbackvorraum from the then opened portion capsule, in particular such that no raw dough remains in the capsule remains.
• the Dough body protected by the dough crust without adhesions to functional units or transport paths of the
• Household flat bread baking device to be transported to a forming device, which is preferably designed as a combined forming and baking device to be formed in the forming device, i. to be flattened compared to the dough body substantially two-dimensional flat flat shape, in particular tortilla shape. It is deliberately accepted that with the forming device and / or the baking device, the raw dough mass comes into direct contact by breaking the dough crust - if appropriate corresponding non-stick coatings can be provided on the corresponding functional unit of the Swsflachbrotbackvortechnisch (especially Tortillabackvorraum).
• the dough body retains its advantageous properties, in particular a non-sticking property through the dough crust over the entire minimum service life of preferably 30 days, even more preferably 40 days, very preferably 50 days, even more preferably 60 days a non-frozen storage.
• the portion capsule according to the invention By realizing the portion capsule according to the invention with a dough body having a dough crust can be dispensed with a costly special coating of the portion capsule, which would also not ensure effective adhesion over the life of the dough portion, preferably over 40 days. Also, coating the raw dough with flour would not have a long-lasting effect.
• a further advantage is that it is possible to dispense with tackiness-reducing additives in the dough containing preferably wheat flour.
• the dough body is preferably a single portion for producing a single flat bread, in particular a single tortilla, with the baking device of course, several flat breads are successively produced using several systems.
• the dough body preferably has a weight between 20 g and 60 g, preferably between 30 g and 50 g, even more preferably between 30 g and 40 g and / or a volume from a value range between 20 cm 3 and 60 cm 3 , preferably between 25 cm 3 and 50 cm 3 , even more preferably between 30 cm 3 and 45 cm 3 .
• the dough body according to the invention does not correspond to the shape of the finished food product but requires the transformation into a flat bread with breaking up of the dough crust.
• the viscosity of the core measured according to ICC Standard No.
• 169 ie the raw dough mass within the dough crust, is preferably between 1 .700 BU and 2,500 BU (Brabender units), in particular between 1,900 BU and 2,400 BU, very particularly preferably between 2,100 BU and 2,300 BU. It is therefore a sticky, highly viscous mass, in contrast to the crust texture - this is not sticky and has a much lower moisture content than the core.
• a hardened gluten network has been formed by the heat treatment, Maillard reaction phenomena preferably being kept as low as possible by a suitable (preferably low) temperature control / selection. or be.
• the result of the measurement according to ICC Standard No. 169 based on the dough crust is between 400 and 800 BU.
• the hardness of the dough crust is preferably between 300 and 400 Newton based on a penetration depth of 1.5 mm and / or on the hardness of the dough between 200 and 300 Newton based on a penetration depth of 3 mm.
• the measurement is carried out with a texture meter TA / TXplus with a 45 ° cone adapter according to the P45C Perspex method of stable micro Systems.
• the consistency of the core according to DIN EN ISO 5530-1: 2013 is between 470 and 520 FU (Farinograph units).
• the portion capsule preferably comprises a, in particular trough-shaped capsule container made of plastic and / or metal.
• the capsule preferably comprises a barrier layer, in particular an EVOH layer against moisture and / or oxygen. It may, for example, be an injection molded or deep-drawn or capsule container made on the basis of other plastics processing technology. It is also possible to use laminates comprising at least one plastic layer, which if necessary can also contain a metal layer. It is also possible to produce the capsule container completely from metal, for example aluminum, in particular as a deep-drawn part, likewise the capsule container surrounds the dough body and is closed with a cover film, which is preferably sealed to the capsule container, in particular to an opening-side collar.
• a groove is provided radially within the sealing surface into which a ring knife for dipping the lid film can dive - due to the formation of the dough body with dough crust can also be dispensed with, since not to the extent the risk of contamination of the knife.
• the material thicknesses of the capsule container and the film differ, preferably by at least 200 ⁇ .
• a usual material thickness of a plastic capsule container is between about 0.1 mm and 0.5 mm, while the material thickness of a cover film is preferably about 0.1 mm.
• the plastic capsule container is preferably produced by deep drawing a plastic film, the for example, before deep drawing has a thickness of 0.55 mm. Deviations from this are, of course, feasible.
• the dough body is surrounded by protective gas in the portion capsule.
• the dough crust of the dough body has its function only during storage in the portion capsule and on the short path to the forming device in Flachbrotbackvoriques this is preferably formed only as thick as necessary, especially in order to underline them as completely as possible under the raw dough, so that the dough body crust no longer appears in the produced flat bread itself.
• the dough crust therefore preferably has an average layer thickness from a value range between 0.5 mm and 4 mm, preferably between 0.8 mm and 3 mm, very particularly preferably between 0.9 mm and 2.5 mm, even more preferably between 1.0 mm and 2.1 mm on.
• a moisture content fraction of the dough crust is preferably between 6 and 20% by weight, preferably between 10 and 16% by weight, more preferably between 12 and 14% by weight and / or a moisture content fraction of the core between 28 and 50% by weight, preferably between 30 and 40% by weight , even more preferably between 34 and 36% by weight. It has proved particularly expedient if the moisture content fraction (moisture content) of the core is significantly higher than that of the crust, in particular by at least 8% by weight, more preferably by at least 15% by weight, even more preferably by at least 25% by weight, completely more preferably at least 30% by weight higher.
• the moisture content is preferably measured according to DIN EN ISO 712: 2009.
• the not having the shape of the finished product ie the flat bread having dough body has an extension along three spatial directions, preferably its smallest extension in a spatial direction, ie its smallest diameter at least 1 cm, preferably at least 2cm, more preferably at least 3cm.
• the smallest diameter is at least 20 times greater, preferably at least 30 times greater than the layer thickness of the aforementioned dough crust.
• the extent along each space axis is at most 10 times, preferably at most five times as large, even more preferably three times as large is like the respective extent of the other two spatial axes in a three-dimensional Cartesian coordinate system with the mutually perpendicular spatial axes X, Y, Z.
• the concrete shape there are different possibilities. It is particularly useful if the dough body at least partially, preferably fully conforming to the shape
• Portionskapselinnenvolumen is configured, that has a contour which corresponds to the inner contour of the portion capsule at the same or reduced scale. It is particularly expedient if the dough body is designed, at least in sections, in the form of a spherical segment, a truncated cone, a cuboid or a spherical one.
• the dough body is formed from the raw dough mass, in particular by press molding with a corresponding forming tool.
• this is fully heated according to the invention, so that the full-length dough crust is formed, which encloses the core of still raw dough.
• the dough body with dough crust is, preferably after an optional cooling step, transferred into the portion capsule, which is then closed in particular with the inclusion of protective gas, in particular by sealing a lid onto a capsule container.
• the heating step is preferably not a frying step because the temperatures involved are too high and would result in undesirable browning of the dough crust.
• it is dry heat.
• the heating step can be realized in an advantageous manner by means of a contact heating which bears against the dough body, in particular, as mentioned, by means of a heatable molding tool for shaping the dough body or alternatively by means of a downstream contact heating, which is even more preferably at least partially preferably fully comprises the contour of the dough body.
• the heat treatment by heat radiation by means of infrared radiation heating has proven to be advantageous. This preferably comprises a plurality of circumferentially arranged around the dough portion infrared radiator to heat the dough portion directly from several sides or fully heat, possibly an all-round heating of the dough body to form the dough crust can also be realized in a convection oven.
• the advantage of heating by means of the mold is that the process is particularly effective and no separate heating step is necessary.
• the advantage of providing an infrared radiator is that it is an effective and cost effective method.
• the heating does not take place over a flame, for example a gas flame, as ash residue is undesirable.
• it is preferably also not a Frittier für.
• it is particularly preferred for the production of a full-scale, uniform crust, when the dough body is heated by means of a contact heating crust formation.
• the contact heating is designed such that with this the dough body is contacted and heated not only on one side, for example, the bottom, but on several sides, in particular fully.
• the contact heating comprises a plurality of relatively adjustable heating elements, for example, two shells, which can be moved together to a circumferentially closed Schugetrucke or to contact the dough body preferably fully and to heat. It is possible, for example, two trough-like heating elements to provide or a tub-like heating element and a lid member for closing the tub.
• the contact heating on several sides, in particular over the entire circumference ensures uniform crust formation (ie crust on several sides, in particular the full thickness crust having the same thickness). It is very particularly preferred in this case if the contact heating is simultaneously formed as a molding tool, in particular as a pressing tool for molding or pressing the dough body into a desired shape. In this case, therefore, by means of the contact heating or the mold, in particular the press mold, the dough body is not only heated to crust formation but also brought into the desired shape.
• the heating elements are designed such that they define a space filled by the dough body interior, which corresponds to the inner shape of the portion capsule. It is particularly preferred if the heating elements to a temperature from a range between 150 ° C and 250 ° C, most preferably between 160 ° C and 230 ° C, still more preferably are heated to 180 ° C or are to produce the crust.
• a further heating of the dough body preferably takes place via the heating elements until crust formation has been completed.
• Good experiences have been made with a process in which the pressure is released after about 0.5 seconds and the resulting water vapor can escape, wherein the crust formation is completed after a contact heating time of about 20 seconds.
• heating elements are particularly preferred to form the heating elements, at least on their contact surface to the dough body made of stainless steel.
• the actuator for relative adjustment of the heating elements in particular heating / compression molding elements
• the adjustment takes place pneumatically, and in principle also hydraulic and / or electromotive Versteilantriebe be realized.
• the heating step is particularly preferably carried out by matching the time duration and temperature such that the temperature of the dough portion for forming the dough crust on the outer circumference is above 60 ° C., preferably at least 65 ° C., more preferably above 80 ° C., and from one perpendicular to the outer circumference depth to be measured of at most 4mm, ie at the latest from 4mm, preferably at most 3mm, ie at the latest from 3mm, even more preferably from at most 2mm, ie at the latest from 2mm, most preferably from at most 1mm, ie not more than 60 ° C., preferably not more than 50 ° C., even more preferably not more than 40 ° C., from at least 1 mm.
• the temperature should decrease rapidly from the outside to the inside, in particular exponentially. It is very particularly preferred if the temperature of the raw dough mass, ie the core, at the latest from a depth of 5mm, preferably 4mm below 30 ° C and / or in a core center less than 25 ° C.
• the temperature on the inside of the crust after the heating process is greater than or equal to 65 °, since denature the adhesive proteins from a temperature of about 65 ° C.
• the heating step in particular by selecting the lowest possible heating temperature is carried out so that preferably no visible, possibly very slight browning of the dough body or its dough crust and / or on the dough crust substantially none or at most a minor Maillard reaction occurs.
• the heating step is preferably carried out over a relatively short period of preferably less than 40 seconds, more preferably less than 30 seconds, most preferably between 10 seconds and 28 seconds, even more preferably between 15 seconds and 25 seconds, even more preferably 20 seconds.
• the contact heating at the contact surfaces of their heating elements for Teigportion a temperature between 170 ° C and 250 ° C, most preferably between 180 ° C and 220 ° C, most preferably of 200 ° C.
• the temperature control for the preparation of the dough crust is such that the smallest possible color differences between the dough crust and the core (ie, the raw dough material) result, so possible after a done in the household blender in the finished flatbread possible no original Teigkrusten- and core components to be able to distinguish.
• the colors of dough crust and core (core material) in the CIELAB color space preferably differ with the basic Cartesian coordinates L * , a * , b * according to EN ISO 1664-4: 201 1, if at all only slightly.
• the dough crust and / or the core in the CIELAB color space has a color defined by L * between 60 and 85 and / or a * between -0.25 and 2.5 and / or b * between 15 and 30.
• the dough crust in the CIELAB color space has a value L * between 60 and 80, and / or a value a * between -0.25 and 2.5, and / or a value b * between 15 and 30. It is particularly preferred if the color of the core in the CIELAB color space has a value L * between 75 and 85, and / or a value a * between 0.15 and 0.6 and / or a value b * between 20 and 25 ,
• the difference between the color of the dough crust and the color of the core is preferably at most between 0 and 40 and / or with respect to the coordinate a * between 0 and 3.3 and / or with respect to the coordinate b * between 0 and 20 ,
• the dough body provided with dough crust before transferring it into the portion capsule, in particular on a conveyor belt, preferably even to an outside temperature of less than 60 ° C., preferably less than 50 ° C. less than 40 ° C, most preferably less than 30 ° C, more preferably less than 20 ° C, even more preferably less than 12 ° C, most preferably less than 4 ° C.
• the invention also leads to the use of a portion capsule with therein dough body comprising a dough crust which surrounds a raw dough for making, in particular a single, flat bread in a Lousflachbrotbackvorraum in which the dough body of the portion capsule, preferably automated, for example by motor or manually actuated from the portion capsule removed or unpacked and, for example and preferably due to the provision of the dough crust, transferred in a forming device for forming the dough body to a, preferably to the flat bread with breaking the dough crust and the flat bread is baked, either in one the forming device downstream baking device or in a combined forming and baking device.
• the method comprises the following steps, wherein portion capsule and / or dough body are formed as in the context of the present disclosure, in particular the claims: a) opening the portion capsule and transferring the dough body with dough crust into a forming device, in particular by slipping at least in sections, b) reshaping of the dough body by means of the shaping device with breaking up of the dough crust, wherein the forming product preferably has a thickness extension of less than 5 mm, preferably less than 4 mm, very particularly preferably between 1 mm and 3 mm after the forming. c) baking the flat bread during and / or after forming.
• a single portion of a flat bread is produced and optionally several individual portions in succession.
• the forming (flattening) of the dough body is preferably carried out with break-up of the dough crust with pressing forces below 3000N and / or above 500N, more preferably with pressing forces from a range between 800N and 2200N, most preferably between 1300N and 2000N.
• FIG. 1 is a flowchart of a preferred embodiment of a method according to the invention for providing a
• Fig. 2 a representation of a portion capsule with dough body
• Fig. 3 a diagram of a preferred temperature distribution in the dough body after a heating step
• 4 shows an illustration of a contact heating designed as a press molding tool for carrying out the shaping and heating step for shaping the dough body and for crust formation.
• step I a homogeneous raw dough mass based on flour and water, here wheat flour and water, is provided in step I.
• step II the portioning into individual portions, which in the specific embodiment have a weight between 35 g and 45 g.
• step III the portioned individual portions are formed by pressing by means of a compression mold to a lumpy, form congruent to the inner contour of a portion capsule formed (defined) lumps and in step IV, the heating of the dough body to produce a full-sized dough crust enclosing a core of still raw dough ,
• the heating step IV is carried out so that substantially no browning of the dough crust occurs.
• the temperature at the crust inside is 65 ° C in the present embodiment and then drops sharply in the direction of a geometric center of the dough body.
• step V a cooling of the previously heated dough body and in step VI, the transfer and closing of a portion capsule - concretely the dough body is received in a portion capsule container, which is then hermetically sealed by sealing a lidding foil.
• Fig. 2 is a portion capsule 1, comprising a trough-shaped capsule container 2, which is closed with a lid film 3 is shown.
• the lidding film 3 is sealed in a circumferential sealing area 4, here for example outside a circumferential groove, which can be dispensed with if required.
• a preformed dough body 7 is accommodated, consisting entirely of a dough material, in which the dough body 7 has a full dough crust formed from the dough material which encloses a core of raw dough mass 9 surrounding it.
• the dough body 7 is unpacked after transport and storage in a Margsbackvorraum and there formed by breaking the dough crust 8 into a flat bread mold and baked.
• FIG. 3 shows by way of example the temperature distribution or the temperature profile from outside to inside in a dough body 7 after the heating step. It can be seen that the maximum temperature on the outside, ie at the outer circumference of the dough body 1 10 ° C or just below and then drops sharply, so that in the concrete embodiment after about 3mm to 4mm distance d from the outer peripheral surface a temperature level of about 20 ° C prevails.
• FIG. 4 shows by way of example a preferred embodiment of a contact heater 10 for carrying out the heating step c) for crust formation.
• the illustrated contact heater 10 is at the same time formed as a press forming tool to perform process step b), ie to form the dough body 7, in this case press-molding.
• FIG. 4 shows by way of example the temperature distribution or the temperature profile from outside to inside in a dough body 7 after the heating step.
• the contact heater 10 is designed in several parts and comprises in the concrete embodiment a first and a second heating element 1 1, 12, wherein the heating elements 1 1, 12 are adjustable relative to each other, in the present embodiment, pneumatically by adjusting a in the drawing plane upper, ceiling-shaped heating element 1 1 relative to a stationary, trough-shaped heating element 12.
• the heating elements 1 1, 12 are formed in this case made of stainless steel and are heated to a temperature of 180 ° C.
• FIG. 4 shows a contour of the dough mass 9 before the actual press-forming process; After the pressing process corresponds to the shape of the resulting dough body 7 of the inner contour of the heating elements 1 1, 12, in this case after release of the pressure.
• This pressure is released after a predetermined period of time, for example, 0.5 s hereby - resulting in a circumferential gap between the heating elements 1 1, 12, through which water vapor can escape, wherein the heating elements 1 1, 12 even the release of the pressure of the dough body. 7 contact and warm up.
• the crust forming process is completed here after a total heating time of 20s, after which the dough body 7 is removed with the dough crust 8 from the cavity 13, to which, of course, first the ceiling-shaped heating element 1 1 must be lifted.

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• 2017
  • 2017-02-22 CA CA3017618A patent/CA3017618A1/en not_active Abandoned
  • 2017-02-22 EP EP17713584.5A patent/EP3429362A1/de not_active Withdrawn
  • 2017-02-22 WO PCT/EP2017/054067 patent/WO2017157628A1/de active Application Filing
  • 2017-02-22 CN CN201780017961.5A patent/CN108777968A/zh active Pending
  • 2017-02-22 EA EA201891929A patent/EA201891929A1/ru unknown
  • 2017-02-22 MX MX2018011111A patent/MX2018011111A/es unknown
  • 2017-02-22 BR BR112018068591A patent/BR112018068591A2/pt not_active Application Discontinuation
  • 2017-02-22 US US16/085,622 patent/US20190191721A1/en not_active Abandoned

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