EP3855923A1 - Moule avec épaisseur de paroi variable - Google Patents
Moule avec épaisseur de paroi variableInfo
- Publication number
- EP3855923A1 EP3855923A1 EP19769539.8A EP19769539A EP3855923A1 EP 3855923 A1 EP3855923 A1 EP 3855923A1 EP 19769539 A EP19769539 A EP 19769539A EP 3855923 A1 EP3855923 A1 EP 3855923A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- mold
- thickness
- wall
- food
- receiving
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 claims abstract description 76
- 238000010411 cooking Methods 0.000 claims abstract description 51
- 235000014594 pastries Nutrition 0.000 claims abstract description 14
- 229920001296 polysiloxane Polymers 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000008429 bread Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000003670 easy-to-clean Effects 0.000 description 2
- 235000012459 muffins Nutrition 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000246354 Satureja Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/01—Vessels uniquely adapted for baking
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
Definitions
- the present invention relates to the field of molds intended for food use, and more particularly to molds intended for baking pastries.
- a mold intended for cooking food, in particular for baking pastry comprising a series of cavities for receiving food to be cooked, each cavity comprising an upper edge connected to an upper wall. of the mold and a food receiving wall which extends from the upper edge.
- the mold is a flexible mold produced by molding from elastomers constituted by silicones. The advantage of such a mold is that it has stiffening ribs connecting the receiving cavities to one another, making it possible to obtain a stiffness in the mold to facilitate handling and storage by stacking.
- such a mold has the disadvantage of having a receiving wall which does not promote heat exchange between the outside and the inside of the mold receiving cavity.
- the cooking result depends greatly on the thermal behavior of the receiving wall which is exposed on one side to a heating means (for example steam, radiation, resistances of an oven, etc.) and d 'another side in contact with the food to be cooked.
- a heating means for example steam, radiation, resistances of an oven, etc.
- d 'another side in contact with the food to be cooked In general, the upper face of food to be cooked exposed directly to hot air is much more cooked than the outside of food to be cooked which is in contact with the receiving wall.
- the core of food after cooking is often not sufficiently cooked or even raw. Thus, by using such a mold, the user obtains uneven cooking of the food.
- such a mold has the disadvantage of not making it possible to obtain a crisp character on the outside of the food after cooking.
- the user wishes to obtain a good crisp character on this outer part of the cake which is in contact with the receiving wall during baking, by increasing either the baking temperature or the baking time, the upper face of the cake exposed to hot air is often overcooked or even burnt.
- the purpose of the present invention is to provide a pastry mold overcoming the aforementioned drawbacks, and in particular to present a homogeneous cooking of the food contained in the receiving cavity.
- Another object of the present invention is to promote non-enzymatic browning at the outside of the food which is in contact with the receiving wall during cooking, either by caramelization when the food to be cooked is rich in sugar, or by Maillard's reaction.
- Another object of the invention is to provide a mold which is simple in design, manageable by the user and economical to implement.
- the invention relates to a mold intended for cooking food, in particular for baking pastry, comprising at least one cavity for receiving food to be cooked, this cavity comprising an upper edge connected to a wall. upper part of the mold and a wall for receiving food to be cooked which extends from the upper edge, the receiving wall having a substantially constant thickness E and comprising one or more zones having a thickness Er less than the thickness E and a surface Sr, the thickness Er being substantially constant on the surface Sr.
- the mold thus produced has the advantage of having a receiving cavity provided with such a receiving wall, which promotes, during cooking, spontaneous heat transfer from outside the receiving cavity where the temperature is higher towards inside the receiving cavity where the temperature is lower.
- the heat flow through the receiving wall is increased by reducing its thickness at the level of the zone or zones having a thickness Er less than the thickness E.
- the difference in the cooking result between an upper face of the food and an outer part of the food which is in contact with the receiving wall during cooking is considerably reduced.
- Such a receiving wall makes it possible to make the cooking of the food contained in the receiving cavity more homogeneous.
- the mold according to the invention has the advantage of obtaining a good crisp character on the outside of the food which is in contact with the receiving wall during cooking. For example, a cake with a good crisp character on the outside is better in taste and also has an appetizing and attractive appearance.
- the mold according to the invention has the advantage of obtaining good cooking of foods having an improved crisp character of the external part of food without the need to adjust the cooking time and / or temperature, and keep a soft heart to food after cooking.
- the mold according to the present invention makes it possible to produce breads, brioches, fluted, salted or sweet cakes, muffins and other pastries having a good crispy character.
- the receiving wall has an inner face which is in contact with the food to be cooked and an outer face opposite the inner face and exposed to a heating means, the zone or zones having a thickness Er less than the thickness E being arranged on the outer face of the receiving wall.
- Such a characteristic makes it possible to present a receiving wall which promotes thermal transfer by conduction from the outside of the receiving cavity towards the inside of the receiving cavity, thanks to the reduction in thickness of the receiving wall at the level of the zone or zones, without modifying the final shape of the food after cooking, a shape defined by the shape of the mold receiving cavity.
- the ratio between the total area of the area (s) and the area of the exterior face is from 0.1 to 0.9, preferably from 0.3 to 0.8.
- the minimum value of the surface ratio allows a minimum amount of heat to pass through the receiving wall in order to guarantee good cooking of the food.
- the maximum value of the surface ratio reinforces the good character crispy on the outside of the food which is in contact with the receiving wall during cooking, while maintaining sufficient rigidity of the mold.
- the receiving wall has a side wall and a bottom wall, the area having a thickness Er less than the thickness E being located in the bottom wall.
- Such a characteristic has the advantage of having a bottom wall which improves cooking and the good crispness of a bottom face of the food after cooking.
- a underside of food that is well cooked and has a good crispy character makes it easier to unmold food after cooking.
- a cake with a well-baked and crispy underside retains the shape given by the mold well when unmolded and does not collapse.
- the ratio between the total surface of the zone (s) and the surface of the external face of the bottom wall is from 0.1 to 0.8, preferably from 0.3 to 0.7.
- the minimum value of the surface ratio allows a minimum amount of heat to pass through the receiving wall, in particular at the bottom wall, in order to guarantee good cooking of an underside of the food.
- the maximum value of the surface ratio strengthens the crispness of the underside of the food, while maintaining sufficient rigidity of the mold.
- the receiving wall comprises a plurality of zones having a thickness Er less than the thickness E distributed evenly on the outer face, in particular on the outer face of the bottom wall.
- the zones which have a thickness Er less than the thickness E are arranged in a star on the bottom wall, the longitudinal axes of these zones forming the rays of a star converge towards the centers of the geometric shape formed by the bottom wall.
- the longitudinal axes of these zones are arranged substantially in radii.
- these radii draw straight lines from the center of the geometric shape formed by the bottom wall.
- the zones, having a thickness Er less than the thickness E are arranged concentrically starting from the geometric center of the bottom wall.
- Such characteristics have the advantage of having a receiving wall which transmits a quantity of heat inside the receiving cavity in a homogeneous and regular manner.
- the cooking result of the food is more homogeneous, in particular at the heart of the food while preventing that raw parts of the food remain.
- these have the same shape and the same thickness Er.
- these areas are circular or oval in shape, forming wells.
- the advantage of such a characteristic is that it has a receiving wall which transmits a quantity of heat inside the receiving cavity in a uniform and regular manner.
- the cooking result of the food is more homogeneous, in particular at the heart of the food while preventing that raw parts of the food remain.
- the ratio between the thickness Er and the thickness E is from 0.3 to 0.8, preferably from 0.5 to 0.8.
- the minimum value of the thickness ratio allows a minimum amount of heat to pass through the receiving wall in order to guarantee good cooking of the food.
- the maximum value of the thickness ratio enhances the good crisp character of the external part of the food which is in contact with the receiving wall during cooking, while retaining sufficient rigidity of the mold.
- the zones having a thickness Er less than the thickness E, are distributed over the bottom wall and extend from evenly from the center of the bottom wall to the end of the bottom wall 13d.
- the size of these zones gradually increases from the center of the bottom wall towards the end of the bottom wall 13d.
- the mold is flexible.
- the mold is based on silicone.
- such a flexible mold for example based on silicone has the advantage of being flexible, heat resistant, non-stick and easy to clean.
- a silicone-based mold also facilitates the implementation of the present invention.
- Figure 2 is a top view of the mold of Figure 1;
- Figure 3 is a sectional view of the mold, along the section line III-III of Figure 2;
- - Figure 4 is a detail view of Part IV illustrated in Figure 3;
- Figure 5 is a bottom view of the mold of Figure 1;
- FIG. 6 is a detailed view of the zones arranged on the bottom wall of the mold of FIG. 5.
- Figure 7 is a bottom view of a mold according to a second particular embodiment of the invention.
- Figure 8 is a detailed view of the areas arranged on the bottom wall of the mold of Figure 5 showing the radius arrangement of the longitudinal axes;
- Figure 9 is a bottom view of a mold according to a third particular embodiment of the invention.
- Figure 10 is a bottom view of a mold according to a fourth particular embodiment of the invention.
- Figure 1 1 is a bottom view of a mold according to a fifth particular embodiment of the invention.
- Figures 12 and 13 are perspective views and a bottom view respectively of a sixth particular embodiment of the invention.
- Figures 14 and 15 are perspective views and a bottom view respectively of a seventh particular embodiment of the invention.
- FIG. 1 illustrates a flexible mold 1 which is intended for baking pastries in the oven (not illustrated), for making breads, brioches, savory or sweet cakes, muffins, etc.
- the flexible mold 1 comprises a plurality of receiving cavities 10 of identical dimensions distributed geographically in parallel rows on an upper wall 20 of the mold 1.
- the receiving cavities 10 are intended to receive food to be cooked (food preparations).
- Each receiving cavity 10 has an opening 11 through which the food to be cooked is poured into the receiving cavity 10 before cooking and from which the cooked food (cakes or pastries) is extracted after cooking.
- the opening 11 of the receiving cavity 10 is delimited by an upper edge 12, which is connected to a first face 21 of the upper wall 20.
- Each receiving cavity 10 has a receiving wall 13 which extends from the upper edge 12 and protrudes on a second face 22 of the upper wall 20, opposite the first face 21 and visible in FIG. 3.
- the receiving wall 13 has an inner face 13a which is in contact with the food to be cooked during cooking, and an outer face 13b which is opposite to the inner face 13a and is exposed to a means heating (not shown).
- the heating means is the resistance of the oven which emits heat during cooking.
- the mold 1 is preferably made of silicone material which is flexible, resistant to the high baking temperature, non-stick and easy to clean.
- the mold 1 has a rigid border 30 defining the upper wall 20.
- the mold 1 has two handles 40 arranged in opposite directions. The handles 40 come from the edge 30 and extend outside the mold 1.
- the receiving wall 13 has a side wall 13c extending from the upper edge 12 to a bottom wall 13d.
- the side wall 13c and the bottom wall 13d constitute a receiving space giving their shape to the food during cooking.
- the receiving wall 13 has a substantially constant thickness E.
- the receiving wall 13 has a plurality of zones 13e distributed over the outer face 13b at the bottom wall 13d.
- the plurality of zones 13e each have a thickness Er less than the thickness E and a surface Sr, the thickness Er being substantially constant on the surface Sr. According to the particular embodiment of the invention illustrated in FIG. 5, all zones 13e have the same thicknesses Er.
- the surface ratio between the total surface of the zone (s) 13e and the surface of the external face of the bottom wall 13d is from 0.1 to 0.8, preferably from 0.3 to 0.7.
- the thickness ratio between the thickness Er and the thickness E is from 0.3 to 0.8, preferably from 0.5 to 0.8.
- the bottom wall 13d has a round shape.
- the zones 13e are distributed over the bottom wall 13d and extend evenly from the center of the bottom wall 13d towards the end of the bottom wall 13d.
- the zones 13e all have an oblong shape.
- the size of the zones 13e gradually increases from the center of the bottom wall 13d towards the end of the bottom wall 13d.
- Such an arrangement of the zones 13e on the bottom wall 13d allows a regular and uniform heat transfer over the entire surface of the bottom wall 13d.
- the user gradually pours the food to be cooked into the receiving cavities 10 of the mold 1 via the openings 1 1. Then, the user turns on the oven and the resistance of the oven is controlled to reach a set temperature inside the oven. The user places the mold 1 containing the food to be cooked inside the oven on a rack when the set temperature is reached. Thus, the food in the mold 1 is cooked at the set temperature for a set time according to the pastry recipe.
- the resistance of the oven sends a quantity of heat to the mold 1 to cook the food.
- the oven generally has a fan to carry out a heat transfer by forced convection so that the heat is uniformly distributed in the oven. Food solidifies as it cooks until you gradually obtain the desired pastries with a good crisp character.
- the presence of the zones 13e situated on the external face 13b at the level of the bottom wall 13d of the receiving wall 13 promotes during heat transfer the conduction heat from the outside of the receiving cavity 10 towards the inside of the receiving cavity 10, by virtue of the reduction in thickness of the receiving wall 13 at the level of zone 13e, without modifying the final shape of the food after cooking defined by the receiving cavity 10 of the mold 1.
- the mold 1 according to the invention has the advantage of obtaining a good crisp character on a lower face of the food which is in contact with the bottom wall 13d during cooking, without the need to adjust the time and / or the cooking temperature, and while keeping a soft heart to the food after cooking.
- the good crispness of an external part of the food is measured using a texturometer or penetrometer which defines the force necessary for a piercing tip to penetrate the external part of the food, if it is crisp, the penetration effort required to cross it will be greater than that required to penetrate the interior of the food.
- FIG. 7 illustrates a second particular embodiment of the invention in which the flexible mold 1 comprises eight receiving cavities intended to produce madeleines.
- the mold 1 comprises several zones 13e on the external face 13b of the receiving wall 13.
- the areas located on the outer face of the receiving wall have a different shape and / or thickness Er.
- the zones are also present on the external face at the level of the side wall, in order to improve the crispiness at the level of an external lateral surface of the food after cooking.
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food-Manufacturing Devices (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP24183796.2A EP4427594A3 (fr) | 2018-09-25 | 2019-09-20 | Moule à paroi variable |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1858758A FR3086139B1 (fr) | 2018-09-25 | 2018-09-25 | Moule a paroi variable |
PCT/EP2019/075384 WO2020064563A1 (fr) | 2018-09-25 | 2019-09-20 | Moule avec épaisseur de paroi variable |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP24183796.2A Division EP4427594A3 (fr) | 2018-09-25 | 2019-09-20 | Moule à paroi variable |
EP24183796.2A Previously-Filed-Application EP4427594A3 (fr) | 2018-09-25 | 2019-09-20 | Moule à paroi variable |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3855923A1 true EP3855923A1 (fr) | 2021-08-04 |
Family
ID=65243867
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP24183796.2A Pending EP4427594A3 (fr) | 2018-09-25 | 2019-09-20 | Moule à paroi variable |
EP19769539.8A Pending EP3855923A1 (fr) | 2018-09-25 | 2019-09-20 | Moule avec épaisseur de paroi variable |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP24183796.2A Pending EP4427594A3 (fr) | 2018-09-25 | 2019-09-20 | Moule à paroi variable |
Country Status (3)
Country | Link |
---|---|
EP (2) | EP4427594A3 (fr) |
FR (1) | FR3086139B1 (fr) |
WO (1) | WO2020064563A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3086138B1 (fr) * | 2018-09-25 | 2021-09-10 | Seb Sa | Moule a paroi perforee |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3098597A (en) * | 1953-02-27 | 1963-07-23 | Kaiser Aluminium Chem Corp | Cooking and baking utensil |
SE392825B (sv) * | 1973-12-13 | 1977-04-25 | Holmqvist Magnus Allan | Sett for tillverkning av brodformar |
DE8305722U1 (de) * | 1983-03-01 | 1983-07-07 | Riegler, geb. Kuhn, Ingrid, 6900 Heidelberg | Brotformbehaelter |
NL8402047A (nl) * | 1984-06-28 | 1986-01-16 | Irene Nienka Anna Hooft | Bakplaat voor poffertjes en werkwijze voor het bakken van poffertjes. |
FR2786668B1 (fr) | 1998-11-24 | 2002-03-15 | Dartec | Moule flexible a base de silicone destine a l'industrie alimentaire |
DE19943239C1 (de) * | 1999-09-10 | 2001-02-15 | Marion Thiele | Verfahren und Preßform zur Herstellung von gebackenen Formkörpern |
US20090065428A1 (en) * | 2007-08-17 | 2009-03-12 | Tomaini John C | Disposable strainer |
CN101429342A (zh) * | 2008-12-08 | 2009-05-13 | 美的集团有限公司 | 用于制作烤盘的复合材料及用该材料制作的烤盘 |
BR112015009275A2 (pt) * | 2012-10-25 | 2017-07-04 | Sport On The Roll Cc | aparelho para cozer produtos, e, método de cozimento de produtos. |
FR3001106B1 (fr) * | 2013-01-24 | 2015-03-06 | Applic Des Silicones Alimentaires Soc D | Moule pour produits alimentaires, notamment en boulangerie, patisserie et biscuiterie |
DE102013103332A1 (de) * | 2013-04-03 | 2014-10-09 | Rational Ag | Form für ein Gargut sowie Träger |
AT514376B1 (de) * | 2013-06-10 | 2016-12-15 | Haas Food Equipment Gmbh | Verfahren und Vorrichtung zur Herstellung unter Druck ausgebackener Waffelformkörper |
US10653153B2 (en) * | 2016-04-27 | 2020-05-19 | Dennis G. STERNBERG | Scooped out bagel product, apparatus and method of making scooped out bagel |
-
2018
- 2018-09-25 FR FR1858758A patent/FR3086139B1/fr active Active
-
2019
- 2019-09-20 EP EP24183796.2A patent/EP4427594A3/fr active Pending
- 2019-09-20 EP EP19769539.8A patent/EP3855923A1/fr active Pending
- 2019-09-20 WO PCT/EP2019/075384 patent/WO2020064563A1/fr unknown
Also Published As
Publication number | Publication date |
---|---|
FR3086139A1 (fr) | 2020-03-27 |
WO2020064563A1 (fr) | 2020-04-02 |
EP4427594A2 (fr) | 2024-09-11 |
EP4427594A3 (fr) | 2024-10-16 |
FR3086139B1 (fr) | 2021-09-10 |
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