EP4068972A1 - Baking machine and method for producing baking intermediate products, and baking mold and baking intermediate product - Google Patents

Baking machine and method for producing baking intermediate products, and baking mold and baking intermediate product

Info

Publication number
EP4068972A1
EP4068972A1 EP20812377.8A EP20812377A EP4068972A1 EP 4068972 A1 EP4068972 A1 EP 4068972A1 EP 20812377 A EP20812377 A EP 20812377A EP 4068972 A1 EP4068972 A1 EP 4068972A1
Authority
EP
European Patent Office
Prior art keywords
baking
product
baked
baked product
cavities
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
Application number
EP20812377.8A
Other languages
German (de)
French (fr)
Inventor
Martin LENTSCH
Jürgen WAPPEL
Balazs Berkes
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.)
Buehler Food Equipment GmbH
Original Assignee
Buehler Food Equipment GmbH
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 Buehler Food Equipment GmbH filed Critical Buehler Food Equipment GmbH
Publication of EP4068972A1 publication Critical patent/EP4068972A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/023—Hinged moulds for baking waffles

Definitions

  • the invention relates to a baking machine, a baking pan, a method and an intermediate baking product according to the preambles of the independent claims.
  • Baking machines for the production of crispy, brittle flat wafers and hollow wafers can be found in the prior art.
  • folding tongs that can be opened and closed are filled with a waffle baking compound and transported through a heated baking chamber.
  • the crispy, brittle, loosened consistency of the baked products results from the fact that the Iback mass weapon has a high water content of around 50% to 70%.
  • the water in the baking compound expands very quickly in the form of steam and increases the pressure in the baking pan before it escapes from the pan. It leaves behind a porous, brittle structure.
  • a locking device is usually provided. This locks the baking tongs so that overpressure can build up inside. The desired baking process can be achieved through this overpressure.
  • products are also known in which flat wafers are stacked one on top of the other in the form of layers, a cream, for example a flask nut cream, being provided between the flat wafer layers.
  • a cream for example a flask nut cream
  • the individual flat wafer layers are shaped differently, for example have a differently structured surface.
  • the flea waffle bowls are produced in an oven with a baking time of, for example, 2.5 minutes.
  • the flat wafers for closing the wafer bowls are produced with a baking time of, for example, 2 minutes.
  • baking machines for the industrial production of crispy, brittle wafers, in particular for the production of intermediate baking products.
  • These baking machines usually include baking molds that are conveyed one after the other along an endless conveyor through a heated baking chamber.
  • the baking molds are usually designed to be open and close and are filled with a waffle baking compound in a loading area, then closed, conveyed through the baking chamber, then opened again in order to remove the intermediate baking product.
  • the baking time of the intermediate baking product results from the speed of the transport of the baking pan and the distance covered, in particular from the application of the dough to the removal and / or from the entry into the baking chamber to the exit from the baking chamber. Due to this configuration, according to the state of the art, there is no possibility of individually changing the baking time of individual baking molds, since all baking molds travel the same route along the endless conveyor at the same speed.
  • the intermediate baking products produced in a generic baking machine thus all have essentially the same baking time and, according to prevailing professional opinion, must therefore also have the same shape so that they all have the same degree of baking.
  • the object of the invention is now to create a baking machine, a method and, if necessary, an intermediate baking product, by means of which a more efficient setting of two differently shaped baked product parts is made possible.
  • a measure of the degree of baking is the residual moisture of the different parts of the baked product directly after the baking process.
  • the invention creates a possibility that the baked product parts baked in the product cavities during the baking process have essentially the same residual moisture immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature. This makes it possible, for example, to produce two different baked product parts in a single baking pan, which are subjected to the same baking time and the same baking space temperature but nevertheless have the same, in particular essentially the same, residual moisture.
  • the invention relates in particular to a baking machine for the production of intermediate baking products, the intermediate baking products from a waffle baking compound being baked in the baking machine, dimensionally stable, crispy, brittle wafer shaped bodies, and the intermediate baking products containing at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part, comprising a baking chamber heated in the baking operation, several baking molds, in particular continuously, conveyed through the baking chamber one after the other along an endless conveyor of the baking machine, the baking molds having at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, to form the different baked product parts, the shapes of which correspond or are adapted to the baked product parts to be produced.
  • the product cavities are dimensioned such that the baked product parts baked in the product cavities during the baking process have essentially the same residual moisture immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
  • the different baked product parts are made from the same weapon Iback mass.
  • the product cavities are dimensioned in such a way that the baked product parts baked in the product cavities, despite their different shapes, have the same baking time and the same baking space temperature have a residual moisture in the range of 0.9% to 1.9% directly after the baking process.
  • the baked product parts baked in the product cavities have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
  • the baked product parts baked in the product cavities have a residual moisture in the range of 1.3% to 1.5% immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
  • the percentages are per cent by mass.
  • the residual moisture is preferably determined using the Karl Fischer method (KFT).
  • mixed baking molds are provided, in each of which at least one first product cavity and the at least one second product cavity are contained.
  • simple baking molds are provided, in each of which either one or more first product cavities or one or more second product cavities are contained.
  • the baking molds are each split, openable and closable baking molds along a dividing plane and are in particular formed by baking tongs of the baking machine.
  • the product cavities of a baking mold are arranged next to one another along the dividing plane of the respective baking mold. If necessary, it is provided that the course of the first product cavity is further away from the dividing plane than the course of the second product cavity. If necessary, it is provided that the continuous free thickness of the second product cavity is greater than the continuous free thickness of the first product cavity. If necessary, it is provided that the core thickness of the second baked product part to be produced is greater than the core thickness of the first baked product part.
  • the first product cavities are set up to form hollow wafers
  • that the second product cavities are set up to form flat wafers
  • the continuous free thickness of the second product cavities is greater than the continuous free thickness of the first product cavities, so that the core thickness of the flat wafers to be produced is greater than the core thickness of the hollow wafers.
  • first product cavities and the second product cavities are set up to form flat wafers and each include groove-shaped engravings to form ribs on the surface of the flat wafers, that the second product cavities are set up to form flat wafers, that the engravings of the first product cavities together occupy a larger volume than the engravings of the second product cavities, and that the continuous free thickness of the second product cavities is greater than the continuous free thickness of the first product cavities, so that the core thickness of the second baked product parts designed as flat wafers is greater than the core thickness of the flat wafers first baked product parts.
  • the baking molds are filled with a waffle baking compound during the production of the intermediate baking products, at least in the area of the baking chamber, the weapon Ibackmass being set up for the production of crispy, brittle flat waffles or hollow waffles baked under pressure and in particular that the weapon Ibackmass is closed in the baking molds crispy, brittle flat wafers or hollow wafers are baked.
  • the weapon Iback mass has a water content of 50% to 70% in the raw state.
  • the invention optionally relates to a baking pan of the baking machine according to the invention.
  • the baking pan according to the invention can have at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, the shapes of which correspond or are adapted to the baked product parts to be produced to form the different baked product parts.
  • the product cavities of the baking pan according to the invention can be dimensioned in such a way that the baked product parts baked in the product cavities during the baking process in a baking machine according to the invention have essentially the same residual moisture immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature.
  • the product cavities in particular the flea waffle and the flat waffle area, are arranged in a checkerboard manner on the baking pan.
  • At least one functional baked product part is provided on the baking pan.
  • At least one functional baked product part is provided in the edge area of the baking pan and / or the baking plate.
  • At least one functional baked product part is provided on the intermediate baked product, in particular in the edge region of the intermediate baked product. If necessary, it can be provided that at least one functional baked product part is arranged, in each case, in particular on the right and left, on the long sides of the baking pan, the baking plate and / or the intermediate baked product.
  • At least one functional baked product part is set up and / or designed to increase the stability of the intermediate baked product.
  • At least one functional baked product part is set up and / or designed to even out, in particular equalize, the distribution of the dough in the baking pan, in particular in the product cavities of the baking pan and / or over the entire baking pan.
  • At least one functional baked product part is set up and / or designed to equalize, in particular stabilize, the pressure conditions in the baking pan, in particular in the product cavities of the baking pan, during baking.
  • At least one functional baked product part is set up and / or designed to facilitate, in particular to enable, the essentially damage-free detachment of the baked product from the baking pan.
  • At least one functional baked product part is set up and / or designed to reduce, in particular to brake, the movement of the dough in the baking pan, in particular in the product cavities of the baking pan, during baking.
  • At least one functional baked product part is set up and / or designed to essentially even out the movement of the dough, in particular the speed of the dough, in the baking pan, in particular in the product cavities of the baking pan, during baking. If necessary, the functional baked product parts are set up or designed to allow the intermediate baked product to rest without damage on a substrate, for example on a belt conveyor.
  • the functional baked product parts are set up or designed so that damage to the intermediate baked product is prevented when it rests flat on a surface, for example on a belt conveyor.
  • the functional baked product parts can rise to the same extent from the plane of extension as the first and / or the second baked product part.
  • the functional baked product parts can rise to different extents from the plane of extension like the first and / or the second baked product part.
  • the functional baked product parts of the baking pan can essentially all be designed in the same way.
  • the functional baked product parts of the baking pan in particular the functional baked product parts, which are arranged in the area of different product cavities, can be designed differently.
  • the same number of functional baked product parts are provided in the area, in particular in the edge area, of the different product cavities.
  • the functional baked product parts can have a stiffening effect and / or improve the stability of the intermediate baked product.
  • the functional baked product parts can be designed as ribs, as reinforcement ribs, as support extensions and / or pyramid-shaped, in particular as so-called edge pyramids.
  • the functional baked product parts can, in particular after baking, be removed from the intermediate baked product, in particular cut away.
  • the removed functional baked product parts can be disposed of as baking waste.
  • the invention relates to a method for making intermediate baked products, the intermediate baked products containing at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part.
  • the method is carried out in or by a baking machine according to the invention.
  • baking molds arranged one after the other along an endless conveyor are moved through a heated baking chamber, with a waffle baking compound being introduced which is baked into dimensionally stable, crispy, brittle wafer shaped bodies during a baking period in the baking molds.
  • the baking molds prefferably have at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, whose shapes correspond or are adapted to the baked product parts to be produced, in order to form the different baked product parts.
  • the baked product parts and / or the product cavities are dimensioned in such a way that the baked product parts, despite their different shapes, still have essentially the same residual moisture for the same baking time and the same baking space temperature.
  • the different baked product parts are preferably made from the same waffle baking compound.
  • the baked product parts, despite their different shapes, with the same baking time immediately after the baking process Have residual moisture in the range from 0.9% to 1.9%, preferably that the baked baked product parts, despite their different shapes, have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process for the same baking time, so that the im Essentially the same residual moisture is in the range from 1.2% to 1.8%, it is particularly preferred that the baked product parts, despite their different shapes, have a residual moisture in the range of 1.3% to 1.5% for the same baking time immediately after the baking process.
  • the invention relates to an intermediate baking product, in particular a shaped wafer body, made from a wafer baking mass which is designed for the filling of crispy, brittle flat wafers or flea waffles baked under pressure and which in the raw state has a water content of 50% to 70% in particular.
  • the baked products are produced in a baking machine according to the invention.
  • the baked products are produced in a method according to the invention.
  • the intermediate baked product contains at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part, and both baked product parts have essentially the same residual moisture directly after the baking process, in particular with the same baking time and the same baking temperature. If necessary, it is provided that the two baked products are baked from the same waffle baking compound.
  • At least one first baked product part and at least one second baked product part are arranged next to one another along the plane of extent of the intermediate baked product.
  • the core thickness of the second baked product part is greater than the core thickness of the first baked product part. If necessary, it is provided that at least one first baked product part and at least one second baked product part are arranged next to one another along a main plane of extent of the intermediate baked product, that the first baked product part is a hollow waffle, that the second baked product part is a flat waffle, and that the core thickness of the flat waffle is greater than the core thickness the hollow waffle.
  • At least one first baked product part and at least one second baked product part are arranged next to one another along a main plane of extent of the intermediate baked product, that the first baked product part and the second baked product part are flat wafers, and each have ribs protruding from a core area, which are formed by engraving of the baking molds that the ribs of the first baked product part together occupy a larger volume than the ribs of the second baked product part, and that the core thickness of the second baked product part is greater than the core thickness of the first baked product part.
  • the baked product parts preferably have essentially the same residual moisture and this means in particular that the residual moisture of the baked product parts may vary by a maximum of +/- 0.5% percentage points.
  • the residual moisture of all baked product parts must be between 0.9% and 1.9%.
  • the percentages are per cent by mass.
  • the residual moisture is measured using a conventional method, for example the Karl Fischer method (KFT).
  • the residual moisture is determined by various parameters, such as the water content of the weapon baking compound, baking temperature, baking time and baking pan volume.
  • the method and the intermediate baking product in particular the same baking compound, the same baking temperature and the same baking time are used for the different product cavities or for the baked product parts.
  • the wafer baking compound is preferably set up for the production of crispy, brittle flat wafers or hollow waffles baked under pressure and preferably has a water content of 50% to 70% in the raw state.
  • An exemplary example of a waffle baking mass composition is: 145 parts water 0.4 parts salt
  • Baking temperature 150 to 190 ° C
  • Typical baking time 1.6 to 2.5 minutes
  • Typical dough volume per baking pan 150 to 250 ml core thickness hollow wafers approx. 1.4 mm core thickness flat wafers approx. 1.6 mm
  • the shape and in particular the core thicknesses differ from one another in the two baked product parts. It is precisely this shape of the product cavities that should be adapted according to the invention in such a way that the first baked product part and the second baked product part have essentially the same residual moisture on the finished intermediate baked product.
  • the residual moisture is preferably measured directly after the baking process, which means that the intermediate baked products or the baked product parts are cooled to room temperature immediately after being removed from the baking machine and then the residual moisture contained in the intermediate baked product or in the respective baked product part is measured.
  • the aim is to prevent the measurement from being falsified by the fact that the intermediate baking product absorbs air humidity over time.
  • the residual moisture of the baked product parts can be changed by varying the core thickness. A reduction in the core thickness while maintaining the remaining baking parameters generally leads to a higher degree of baking and thus to a lower level of residual moisture.
  • the core thickness is understood to mean, in particular, that thickness of the baked product part which extends essentially unchanged through the entire baked product part.
  • the core thickness is usually the product thickness, measured normal to the surface of the product.
  • the core thickness is usually the thickness without ribs, i.e. the thickness of the continuous core.
  • the continuous free thickness of the baking pan essentially corresponds to the core thickness at the respective location.
  • An additional influencing factor for the residual moisture of the individual baked product parts is the shape of the product cavities, in particular the surface of the product cavities. As a rule, a larger surface area of the product cavity while maintaining the remaining baking parameters will result in a higher degree of baking and thus lower residual moisture.
  • Baked product parts which rise in different shapes from the main extension plane of the intermediate baked product are referred to as three-dimensionally differently shaped baked product parts.
  • hollow wafers are three-dimensionally shaped differently than flat wafers.
  • flat wafers with different ribs are shaped differently in three dimensions.
  • the hollow wafer can optionally have the shape of a hemisphere or a flattened hemisphere.
  • the differently shaped baked product parts can, however, have the same base area, that is to say have the same congruent shape in the main plane of extent.
  • the baking machine can include the following components:
  • a heated baking chamber for heating the baking molds and for baking the waffle baking mixture in the closed baking molds
  • a removal station for removing the intermediate baking products formed by baking the weapon.
  • the invention optionally relates to a baking machine and / or a method for the production, in particular for the simultaneous production, of at least two different baked product parts, the two different baked product parts being parts of a single assembled wafer product.
  • Production is preferably carried out in a single baking machine. All baking molds are preferably attached one after the other to a single endless conveyor.
  • the invention preferably relates to a baking machine and / or a method for the industrial production of at least two different baked product parts, which are subsequently put together to form a large number of baked products.
  • the invention optionally relates to a production plant for the production of assembled wafer products which comprises a baking machine according to the invention.
  • the invention optionally relates to a production method for producing composite wafer products which comprises the method according to the invention.
  • a cutting station can be provided in which the baked product parts are separated and in particular separated from the remaining parts of the intermediate baked product. If necessary, provision is made for a station to be provided after the cutting station in which at least one baked product part is provided with a filling or a coating.
  • the production plant and / or the production method include a station in which the baked product is assembled from several baked product parts.
  • a first baked product part and a second baked product part are connected to one another in one station, with both baked product parts being produced, preferably at the same time, in the same baking machine.
  • FIG. 1 is a schematic view of a possible embodiment of a baking machine according to the invention with hidden side parts
  • FIG. 2 shows a schematic view of a construction of a possible baking mold, in particular baking tongs
  • FIG. 3 shows a schematic sectional illustration of a possible configuration of a baking pan
  • FIG. 6 shows a schematic sectional illustration of a baked product composed of several baked product parts.
  • the reference symbols correspond to the following components: intermediate baked product 1, first baked product part 2, second baked product part 3, baking space 4, endless conveyor 5, first product cavity 6, second product cavity 7, dividing plane 8, free thickness (of the first product cavity) 9, free Thickness (of the second product cavity) 10, core thickness (of the first baked product part) 11, core thickness (of the second baked product part) 12, engraving (of the first product cavity) 13, engraving (of the second product cavity) 14, main extension plane 15, rib (of the first Baked product part) 16, rib (of the second baked product part) 17, baking pan 18, baking plate 19, functional baked product part 20.
  • FIG. 1 shows a schematic side view of a baking machine which is designed according to the invention and on which the method according to the invention can optionally be carried out in order to produce the intermediate baking products 1 according to the invention.
  • a side wall is hidden so that the relevant, schematically illustrated components can be discussed.
  • the baking machine comprises an endless conveyor 5 which extends through a heated baking chamber 4.
  • a plurality of baking molds 18 are arranged along the endless conveyor 5 and can be transported through the baking chamber 4 one after the other by the endless conveyor 5.
  • the baking molds 18 are opened.
  • the waffle baking compound is then introduced into the baking molds 18 one after the other and the baking molds 18 are closed.
  • it is advantageous or necessary to lock the baking molds 18 after they have been closed so that an overpressure can build up inside the baking mold 18 during the subsequent baking process.
  • the baking mold 18 is closed and conveyed through the baking chamber 4, preferably locked.
  • the baking mold 18 After passing through the baking chamber 4, the baking mold 18 is opened so that the intermediate baking product 1 can be removed in a conventional manner.
  • the baking mold 18 is opened when it is straight upright or there is, as shown in the figure, a drum which removes the intermediate baking products 1.
  • the baking mold 18 is again filled with a weapon Ibackmass and the process begins anew.
  • baking molds 18 are arranged in series one after the other along the endless conveyor 5. Each baking pan 18 connected or coupled to the endless conveyor 5 thus passes through the baking chamber 4 at the same speed the baking time and the baking chamber temperature are essentially the same for each baking pan 18.
  • the intermediate baked products 1 produced can subsequently be fed to further stations of a production plant for the production of baked products.
  • the individual baked product parts 2, 3 can be separated and put together in a predetermined manner.
  • the baked product parts 2, 3 can be coated or filled with a cream.
  • Both baked product parts 2, 3 are produced, in particular a first baked product part 2 and a second baked product part 3.
  • These two baked product parts 2, 3 can for example be put together in a further sequence in order to form parts of a finished baked product together.
  • the two baked product parts 2, 3 have different three-dimensional shapes.
  • Both baked product parts 2, 3 are produced in the baking machine under the same baking parameters.
  • the baking parameters include, for example, baking time and baking chamber temperature.
  • each baking pan 18 has at least one first product cavity 6 for forming a first baked product part 2 and a second product cavity 7 for forming a second baked product part 3.
  • each baking mold 18 has both types of product cavities 6, 7.
  • the two baked product parts 2, 3 of the intermediate baked product 1 are baked in a baking pan 18 at the same time. In this way, a coherent intermediate baked product 1 is preferably formed, which contains two different baked product parts 2, 3.
  • the baking molds 18 each have either at least one first product cavity 6 or at least one second product cavity 7, whereby the baking molds 18 each form either at least a first baked product part 2 or a second baked product part 3.
  • Such baking molds 18 can be provided alternately or in groups one after the other along the endless conveyor 5, so that intermediate baking products 1 are baked, either the first Baked product parts 2 or second baked product parts 3 included. In a subsequent station, the baked product parts 2, 3 can again be separated and put together.
  • all baking molds 18, that is to say those for forming the at least one first baked product part 2 and those for forming the at least one second baked product part 3, are subject to the same baking parameters, which in particular includes baking time and baking temperature.
  • Fig. 2 shows a schematic representation of a possible embodiment of a baking pan 18, which is designed as baking tongs.
  • Two baking plates 19 are provided here, which are connected to one another in an open and closable manner and, in particular, can be opened and closed via a hinge. Together, the two baking plates 19 form the baking mold 18 or product cavities 6, 7 for forming the intermediate baking products 1.
  • the baking molds 18 of FIG. 2 comprise a locking device and sealing or steam channels, so that an overpressure can build up during the baking process due to the escaping water vapor.
  • Baking molds 18, as shown in FIG. 2, can be attached to the endless conveyor 5.
  • the baking molds 18 can each comprise at least one first product cavity 6 and at least one second product cavity 7. Alternatively, they each contain only one type of product cavity 6, 7, but different baking molds 18 are provided for forming the two baked product parts 2, 3.
  • FIG. 3 shows a schematic sectional illustration of a detail of a baking pan 18, as it can be provided, for example, in the baking pan 18 according to FIG. 2.
  • the baking pan 18 comprises two different product cavities 6, 7. In the present case, this is a first product cavity 6 which is set up to form a first baked product part 2, the first baked product part 2 being a hollow wafer. This hollow wafer can have the shape of a hemisphere or a flattened hemisphere.
  • the baking pan 18 comprises a second product cavity 7 which is set up to form a second baked product part 3, the second baked product part 3 being a flat wafer.
  • essentially the same amount of dough and / or essentially the same amount of dough can be introduced into both product cavities 6, 7. In this way, the even distribution of residual moisture can be guaranteed if necessary.
  • the baking plate 19 due to the even distribution of the dough quantities and / or the dough volume, the baking plate 19 can have little warpage.
  • the core strength ratio of the baking pan 18 can correspond to the quantity distribution of the dough.
  • the dough can preferably penetrate into the steam bars in the area of the flat wafers, in particular shoot. If necessary, the dough can also penetrate, in particular shoot, into the steam bars in the area of the flea waffle area.
  • the baking mold 18 has a parting plane 8 along which the baking mold 18 is divided.
  • the course of the first product cavity 6 is further away from the dividing plane 8 than the course of the second product cavity 7.
  • the second product cavity 7 has an engraving 13 which forms ribs 17 on the intermediate baked product 1, in particular on the second baked product part 3. These ribs 17 protrude from the core area with its core thickness 12 of the second baked product part 3.
  • the core thickness 12 of the second baked product part 3 is greater in this embodiment than the core thickness 11 of the first baked product part 2. This is particularly caused by the fact that the free thickness 10 of the second product cavity 7 is greater than the free thickness 9 of the first product cavity 6.
  • the intermediate baked product 1 comprises a flake extension plane 15 along which the baked product parts 2, 3 are arranged next to one another.
  • two different baked product parts 2, 3 are provided in a single baking pan 18.
  • FIG. 4 shows a further embodiment of a detail of a baking pan 18.
  • this baking pan 18 two different product cavities 6, 7 are provided.
  • both baked product parts 2, 3 are designed as flat wafers, the two baked product parts 2, 3 nevertheless being shaped differently in three dimensions.
  • the first product cavity 6 has an engraving 13 by means of which ribs 16 are formed on the first baked product part 2.
  • the second product cavity 7 has an engraving 14 which forms ribs 17 on the second baked product part 3.
  • the ribs 16, 17 are, however, dimensioned differently.
  • the ribs 16, 17 protrude from the core area of the intermediate baking product 1, the volume of the engravings 14 of the second product cavity 7 together having a smaller volume than the engravings 13 of the first product cavity 6.
  • the free thickness 10 of the second product cavity 7 and thus also the core thickness 12 of the second baked product part 3 is greater than the free thickness 9 of the first product cavity 6 and thus also the core thickness 11 of the first baked product part 2 Baking duration and the different geometric shape, the same degree of baking and in particular the same residual moisture of the baked product parts 2, 3 can be achieved.
  • FIG. 5 shows a plan view of an intermediate baking product 1, the viewing direction running essentially normal to the plane 15 of extension.
  • the intermediate baked product 1 comprises a plurality of first baked product parts 2 and a plurality of second baked product parts 3.
  • the first Baked product parts 2 designed as hollow wafers and the second baked product parts 3 as flat wafers.
  • the baking pan 18 of the embodiment of FIG. 5 corresponds to a negative form of the intermediate baking product 1, in particular analogous to the configuration of FIGS. 3 and, if appropriate, 4.
  • the first baked product parts 2 and the second baked product parts 3 are designed in such a way that they have the same residual moisture after the baking process, although they are shaped differently three-dimensionally.
  • the same residual moisture is preferably achieved by introducing approximately the same volume of dough and / or approximately the same amount of dough, in particular that approximately the same volume of dough and / or approximately the same amount of dough in relation to the surface of the product cavities, into the product cavities 6, 7 of the baking pan 18 becomes. This means that approximately the same volume of dough and / or approximately the same amount of dough can optionally be introduced into the different product cavities 6, 7, in particular in the hollow wafers area and in the flat wafers area, of the baking pan 18.
  • the functional baked product parts 20 are designed in such a way that the movement of the dough in the product cavities 6, 7 of the baking pan 18, in particular in the flat wafer area, during baking, preferably in the high-pressure phase of the baking process, is evened out, in particular braked.
  • the functional baked product parts 20 according to this embodiment are set up and / or designed to equalize the speed and / or distribution of the dough in the product cavities 6, 7 of the baking pan 18, in particular in the hollow waffle area and in the compartment waffle area.
  • these functional baked product parts 20 are support elements that are intended to prevent the intermediate baked product 1 from being damaged when it is flat on a surface, for example on a belt conveyor, rests.
  • the functional baked product parts 20 rise to the same extent from the main extension plane 15 as the first baked product parts 2, so that the entire intermediate baked product 1 can also lie flat in the edge area.
  • the functional baked product parts 20 can have a stiffening effect or improve the stability of the intermediate baked product 1.
  • the functional baked product parts 20 can be designed as ribs, as reinforcement ribs or as support extensions.
  • the different product cavities 6, 7, in particular the hollow wafers and flat wafers, are arranged in a checkerboard manner on the baking plate 9.
  • the functional baked product parts 20 are provided on the baking plate 19, in particular in the edge area of the baking pan 18 and / or the baking plate 19 and thus also in the edge area of the intermediate baking product 1.
  • the functional baked product parts 20, in particular on the right and left, are arranged on the long sides of the baking pan 18, the baking plate 19 and the intermediate baking product 1.
  • the functional baked product parts 20 can, in particular after baking, be removed from the intermediate baked product 1, in particular cut away.
  • the removed functional baked product parts 20 can be fed to the baking waste.
  • the wafer product plates are placed back to back after the baking process.
  • edges can then be removed, in particular cut away, with a separating device, in particular a saw blade of a saw.
  • a separating device in particular a saw blade of a saw.
  • This can create what is known as a raw wafer product.
  • the raw wafer product can then be placed on a conveyor belt.
  • all raw wafer products are then aligned in the same way by a turning device, so that, for example, the openings of the hemispheres are directed upwards.
  • the cutting device in particular the circular saw, can then cut the raw wafer product, preferably the wafer pieces, apart. The raw wafer products cut apart can then be transported further.
  • FIG. 6 shows a schematic sectional illustration of a possible assembled wafer product which comprises a first baked product part 2 and a second baked product part 3.
  • the two baked product parts 2, 3 are formed from the intermediate baked product 1 according to FIG. 5.
  • the wafer product can be formed by separating the baked product parts 2, 3 present in the intermediate baked product 1 of FIG. 5 and then assembling two different baked product parts 2, 3.
  • the first baked product part 2 is designed as a hollow waffle and the second baked product part 3 as a flat waffle.
  • the two baked product parts 2, 3 are designed in such a way that they have essentially the same residual moisture during the baking process in the baking pan 18 with the same baking time and baking temperature.
  • the core thickness 12 of the second baked product part 3 is greater in this case than the core thickness 11 of the first baked product part 2.
  • the cavities between the two baked product parts 2, 3 are filled with a cream. If necessary, the two assembled baked product parts 2, 3 are covered with a coating, for example with an edible coating.

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Abstract

The invention relates to a baking intermediate product (1) and to a baking mold (18), a method and a baking machine for producing baking intermediate products (1), wherein the baking intermediate products (1) are dimensionally stable, crispy, brittle shaped waffle bodies baked from a waffle dough in the baking machine, and wherein the baking intermediate products (1) contain at least two three-dimensionally differently shaped baking product parts (2, 3), in particular a first baking product part (2) and a second baking product part (3), comprising: - a baking chamber (4) which is heated during baking operation, - a plurality of baking molds (18) which are conveyed continuously, one after the other, through the baking chamber (4) along an endless conveyor (5) of the baking machine, - wherein the baking molds (18) have at least two different product cavities (6, 7) for forming the different baking product parts (2, 3), in particular at least one first product cavity (6) and at least one second product cavity (7), the shapes of which correspond or are adapted to the baking product parts (2, 3) to be produced.

Description

BACKMASCHINE UND VERFAHREN ZUR HERSTELLUNG VON BACKZWISCHENPRODUKTEN, SOWIE BACKFORM UND BACKZWISCHENPRODUKT BAKING MACHINE AND PROCESS FOR MANUFACTURING INTERMEDIATE BAKING PRODUCTS, BAKING SHEET AND INTERMEDIATE BAKING PRODUCT
Die Erfindung betrifft eine Backmaschine, eine Backform, ein Verfahren sowie ein Backzwischenprodukt gemäß den Oberbegriffen der unabhängigen Patentansprüche. The invention relates to a baking machine, a baking pan, a method and an intermediate baking product according to the preambles of the independent claims.
Aus dem Stand der Technik sind Backmaschinen zur Herstellung von knusprig-spröden Flachwaffeln und Hohlwaffeln zu entnehmen. Bei diesen Öfen werden auf- und zuklappbare Backzangen mit einer Waffelbackmasse gefüllt und durch einen beheizten Backraum transportiert. Die knusprig-spröde gelockerte Konsistenz der Backprodukte resultiert daraus, dass die Waffe Ibackmasse einen hohen Wasseranteil von etwa 50 % bis 70 % aufweist. Beim Backvorgang expandiert das Wasser der Backmasse in Form von Wasserdampf sehr rasch und erhöht den Druck in der Backform bevor es aus der Form entweicht. Dabei hinterlässt es eine poröse, spröde Struktur. Baking machines for the production of crispy, brittle flat wafers and hollow wafers can be found in the prior art. In these ovens, folding tongs that can be opened and closed are filled with a waffle baking compound and transported through a heated baking chamber. The crispy, brittle, loosened consistency of the baked products results from the fact that the Iback mass weapon has a high water content of around 50% to 70%. During the baking process, the water in the baking compound expands very quickly in the form of steam and increases the pressure in the baking pan before it escapes from the pan. It leaves behind a porous, brittle structure.
Um den Backprozess unter hohem Druck durchführen zu können, ist in der Regel eine Verriegelungsvorrichtung vorgesehen. Durch diese wird die Backzange verriegelt, sodass sich im Inneren ein Überdruck aufbauen kann. Durch diesen Überdruck kann der gewünschte Backverlauf erzielt werden. In order to be able to carry out the baking process under high pressure, a locking device is usually provided. This locks the baking tongs so that overpressure can build up inside. The desired baking process can be achieved through this overpressure.
Am Markt gibt es eine Nachfrage an Backprodukten, die aus mehreren, dreidimensional unterschiedlich geformten Waffelteilen zusammengesetzt sind. Beispielsweise sind Produkte bekannt, bei denen aus Hohlwaffeln gebildete Schälchen mit einer Creme gefüllt und daraufhin mit einer Flachwaffel verschlossen werden. Derartige Produkte können außen mit einem Überzug, beispielsweise mit einem Schokoladenüberzug versehen werden. There is a demand on the market for baked products that are composed of several, three-dimensionally differently shaped wafer parts. For example, products are known in which bowls formed from hollow wafers are filled with a cream and then closed with a flat waffle. Such products can be provided with a coating on the outside, for example with a chocolate coating.
Zudem sind auch Produkte bekannt, bei denen Flachwaffeln schichtförmig übereinander gestapelt werden, wobei zwischen den Flachwaffelschichten jeweils eine Creme, beispielsweise eine Flaselnusscreme, vorgesehen wird. Dabei gibt es Produkte, bei denen die einzelnen Flachwaffelschichten unterschiedlich geformt sind, beispielsweise eine unterschiedlich strukturierte Oberfläche aufweisen. In addition, products are also known in which flat wafers are stacked one on top of the other in the form of layers, a cream, for example a flask nut cream, being provided between the flat wafer layers. There are products in which the individual flat wafer layers are shaped differently, for example have a differently structured surface.
Zur Fierstellung derartiger zusammengesetzter Produkte wurden bisher mehrere Backmaschinen parallel eingesetzt. Grund hierfür ist, dass durch die unterschiedlichen Formen der einzelnen Waffelbestandteile, also beispielsweise Flohlwaffelschälchen und Flachwaffeln, unterschiedliche Backzeiten notwendig sind. So werden gemäß Stand der Technik in einem Backofen die Flohlwaffelschälchen mit einer Backzeit von beispielsweise 2,5 Minuten hergestellt. In einem weiteren Backofen werden die Flachwaffeln zum Verschluss der Waffelschälchen bei einer Backzeit von beispielsweise 2 Minuten hergestellt. Several baking machines have previously been used in parallel for the production of such composite products. The reason for this is that the different shapes of the individual wafer components, for example flea waffle bowls and flat wafers, require different baking times. Thus, according to the prior art, the flea waffle bowls are produced in an oven with a baking time of, for example, 2.5 minutes. In a further oven, the flat wafers for closing the wafer bowls are produced with a baking time of, for example, 2 minutes.
Derartige Produkte werden, im Sinne der vorliegenden Erfindung, in Backmaschinen zur industriellen Fierstellung von knusprig-spröden Waffeln, insbesondere zur Fierstellung von Backzwischenprodukten, hergestellt. Diese Backmaschinen umfassen in der Regel Backformen, die nacheinander entlang eines Endlosförderers durch einen beheizten Backraum gefördert werden. In the context of the present invention, such products are produced in baking machines for the industrial production of crispy, brittle wafers, in particular for the production of intermediate baking products. These baking machines usually include baking molds that are conveyed one after the other along an endless conveyor through a heated baking chamber.
Die Backformen sind in der Regel offen- und schließbar ausgebildet und werden in einem Beschickungsbereich mit einer Waffelbackmasse befüllt, anschließend geschlossen, durch den Backraum befördert, dann wieder geöffnet um das Backzwischenprodukt zu entnehmen. Die Backzeit des Backzwischenproduktes ergibt sich durch die Geschwindigkeit des Transports der Backform und den zurückgelegten Weg, insbesondere vom Teigauftrag bis zur Entnahme und/oder vom Eintritt in den Backraum bis zum Austritt aus dem Backraum. Durch diese Konfiguration gibt es gemäß Stand der Technik keine Möglichkeit, die Backdauer einzelner Backformen individuell zu verändern, da alle Backformen entlang des Endlosförderers mit derselben Geschwindigkeit dieselbe Strecke durchlaufen. Die in einer gattungsgemäßen Backmaschine hergestellten Backzwischenprodukte weisen somit alle im Wesentlichen dieselbe Backdauer auf und müssen nach vorherrschender Fachmeinung somit auch dieselbe Form aufweisen, damit sie alle denselben Ausbackgrad haben. The baking molds are usually designed to be open and close and are filled with a waffle baking compound in a loading area, then closed, conveyed through the baking chamber, then opened again in order to remove the intermediate baking product. The baking time of the intermediate baking product results from the speed of the transport of the baking pan and the distance covered, in particular from the application of the dough to the removal and / or from the entry into the baking chamber to the exit from the baking chamber. Due to this configuration, according to the state of the art, there is no possibility of individually changing the baking time of individual baking molds, since all baking molds travel the same route along the endless conveyor at the same speed. The intermediate baking products produced in a generic baking machine thus all have essentially the same baking time and, according to prevailing professional opinion, must therefore also have the same shape so that they all have the same degree of baking.
Um nun Backprodukte hersteilen zu können, die eine unterschiedliche Form haben und daraus bedingt auch eine unterschiedliche Backdauer benötigen, mussten bisher zwei Backöfen eingesetzt werden. In order to be able to manufacture baked products that have a different shape and therefore also require different baking times, two ovens had to be used up to now.
Aufgabe der Erfindung ist es nun, eine Backmaschine, ein Verfahren und gegebenenfalls ein Backzwischenprodukt zu schaffen, durch die eine effizientere Fierstellung zweier unterschiedlich geformter Backproduktteile ermöglicht ist. The object of the invention is now to create a baking machine, a method and, if necessary, an intermediate baking product, by means of which a more efficient setting of two differently shaped baked product parts is made possible.
Die erfindungsgemäße Aufgabe wird durch die Merkmale der unabhängigen Patentansprüche gelöst. The object according to the invention is achieved by the features of the independent patent claims.
Bisher wurde in der Fachwelt davon ausgegangen, dass unterschiedlich geformte Backproduktteile nicht in einer einzigen Waffelbackmaschine hergestellt werden können, da eine zu lange oder zu kurze Backzeit den Ausbackgrad zumindest eines der beiden Teile beeinträchtigen würde. Insbesondere ist ein Maß für den Ausbackgrad die Restfeuchtigkeit der unterschiedlichen Backproduktteile direkt nach dem Backvorgang. Up to now, experts have assumed that differently shaped baked product parts cannot be produced in a single wafer baking machine, since too long or too short a baking time would impair the degree of baking at least one of the two parts. In particular, a measure of the degree of baking is the residual moisture of the different parts of the baked product directly after the baking process.
Überraschenderweise wurde nun festgestellt, dass entgegen der Fachmeinung eine Fierstellung dreidimensional unterschiedlich ausgeformter Backproduktteile in einer einzigen Backmaschine doch möglich ist. Durch eine spezielle Anpassung der Form der Produktkavitäten der Backformen wird erfindungsgemäß eine Möglichkeit geschaffen, dass die in den Produktkavitäten während des Backvorgangs gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. Dadurch ist es möglich, beispielsweise in einer einzigen Backform zwei unterschiedliche Backproduktteile herzustellen, die derselben Backdauer und derselben Backraumtemperatur unterworfen sind aber dennoch dieselbe, insbesondere im Wesentlichen dieselbe, Restfeuchtigkeit aufweisen. Zudem ist es auch möglich, zwei Backformen, insbesondere zwei Backzangen, nacheinander bei derselben Backdauer und derselben Backraumtemperatur durch die Backmaschine zu befördern und zwei unterschiedliche Backproduktteile zu erhalten, die dieselbe, insbesondere im Wesentlichen dieselbe, Restfeuchtigkeit aufweisen. Surprisingly, it has now been found that, contrary to the opinion of the experts, it is possible to position baked product parts that are differently shaped in three dimensions in a single baking machine. By specially adapting the shape of the product cavities of the baking molds, the invention creates a possibility that the baked product parts baked in the product cavities during the baking process have essentially the same residual moisture immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature. This makes it possible, for example, to produce two different baked product parts in a single baking pan, which are subjected to the same baking time and the same baking space temperature but nevertheless have the same, in particular essentially the same, residual moisture. In addition, it is also possible to convey two baking molds, in particular two baking tongs, one after the other through the baking machine with the same baking time and the same baking space temperature and to obtain two different baked product parts which have the same, in particular essentially the same, residual moisture.
Die Erfindung betrifft insbesondere eine Backmaschine zur Herstellung von Backzwischenprodukten, wobei die Backzwischenprodukte aus einer Waffelbackmasse in der Backmaschine gebackene formstabile, knusprig spröde Waffelformkörper sind, und wobei die Backzwischenprodukte mindestens zwei dreidimensional unterschiedlich geformte Backproduktteile, insbesondere ein erstes Backproduktteil und ein zweites Backproduktteil, enthalten, umfassend einen im Backbetrieb beheizten Backraum, mehrere, insbesondere kontinuierlich, entlang eines Endlosförderers der Backmaschine nacheinander durch den Backraum beförderte Backformen, wobei die Backformen zur Bildung der unterschiedlichen Backproduktteile mindestens zwei unterschiedliche Produktkavitäten, insbesondere mindestens eine erste Produktkavität und mindestens eine zweite Produktkavität, aufweisen, deren Formen den zu erzeugenden Backproduktteilen entsprechen oder angepasst sind. The invention relates in particular to a baking machine for the production of intermediate baking products, the intermediate baking products from a waffle baking compound being baked in the baking machine, dimensionally stable, crispy, brittle wafer shaped bodies, and the intermediate baking products containing at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part, comprising a baking chamber heated in the baking operation, several baking molds, in particular continuously, conveyed through the baking chamber one after the other along an endless conveyor of the baking machine, the baking molds having at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, to form the different baked product parts, the shapes of which correspond or are adapted to the baked product parts to be produced.
Erfindungsgemäß ist vorgesehen, dass die Produktkavitäten derart dimensioniert sind, dass die in den Produktkavitäten während des Backvorgangs gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. Insbesondere werden die unterschiedlichen Backproduktteile aus derselben Waffe Ibackmasse hergestellt. According to the invention, it is provided that the product cavities are dimensioned such that the baked product parts baked in the product cavities during the baking process have essentially the same residual moisture immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature. In particular, the different baked product parts are made from the same weapon Iback mass.
Gegebenenfalls ist vorgesehen, dass die Produktkavitäten derart dimensioniert sind, dass die in den Produktkavitäten gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 0,9 % bis 1 ,9 % aufweisen. If necessary, it is provided that the product cavities are dimensioned in such a way that the baked product parts baked in the product cavities, despite their different shapes, have the same baking time and the same baking space temperature have a residual moisture in the range of 0.9% to 1.9% directly after the baking process.
Gegebenenfalls ist vorgesehen, dass die in den Produktkavitäten gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,2 % bis 1 ,8 % aufweisen. If necessary, it is provided that the baked product parts baked in the product cavities have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
Gegebenenfalls ist vorgesehen, dass die in den Produktkavitäten gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,3 % bis 1 ,5 % aufweisen. If necessary, it is provided that the baked product parts baked in the product cavities have a residual moisture in the range of 1.3% to 1.5% immediately after the baking process, despite their different shapes, with the same baking time and the same baking space temperature.
Die Prozentangaben verstehen sich als Massenprozent. Die Restfeuchtigkeit wird bevorzugt nach dem Karl-Fischer-Verfahren (KFT) ermittelt. The percentages are per cent by mass. The residual moisture is preferably determined using the Karl Fischer method (KFT).
Gegebenenfalls ist vorgesehen, dass gemischte Backformen vorgesehen sind, in denen jeweils mindestens eine erste Produktkavität und die mindestens eine zweite Produktkavität enthalten sind. If necessary, it is provided that mixed baking molds are provided, in each of which at least one first product cavity and the at least one second product cavity are contained.
Gegebenenfalls ist vorgesehen, dass einfache Backformen vorgesehen sind, in denen jeweils entweder eine oder mehrere erste Produktkavitäten oder eine oder mehrere zweite Produktkavitäten enthalten sind. If necessary, it is provided that simple baking molds are provided, in each of which either one or more first product cavities or one or more second product cavities are contained.
Gegebenenfalls ist vorgesehen, dass die Backformen jeweils entlang einer Teilungsebene geteilte, öffenbare und schließbare Backformen sind und insbesondere durch Backzangen der Backmaschine gebildet sind. If necessary, it is provided that the baking molds are each split, openable and closable baking molds along a dividing plane and are in particular formed by baking tongs of the baking machine.
Gegebenenfalls ist vorgesehen, dass die Produktkavitäten einer Backform nebeneinander entlang der Teilungsebene der jeweiligen Backform angeordnet sind. Gegebenenfalls ist vorgesehen, dass sich der Verlauf der ersten Produktkavität weiter von der Teilungsebene entfernt als der Verlauf der zweiten Produktkavität. Gegebenenfalls ist vorgesehen, dass die durchgehende freie Dicke der zweiten Produktkavität größer ist als die durchgehende freie Dicke der ersten Produktkavität. Gegebenenfalls ist vorgesehen, dass die Kerndicke des herzustellenden zweiten Backproduktteils größer ist als die Kerndicke des ersten Backproduktteils. If necessary, it is provided that the product cavities of a baking mold are arranged next to one another along the dividing plane of the respective baking mold. If necessary, it is provided that the course of the first product cavity is further away from the dividing plane than the course of the second product cavity. If necessary, it is provided that the continuous free thickness of the second product cavity is greater than the continuous free thickness of the first product cavity. If necessary, it is provided that the core thickness of the second baked product part to be produced is greater than the core thickness of the first baked product part.
Gegebenenfalls ist vorgesehen, dass die ersten Produktkavitäten zur Bildung von Hohlwaffeln eingerichtet sind, dass die zweiten Produktkavitäten zur Bildung von Flachwaffeln eingerichtet sind, und dass die durchgehende freie Dicke der zweiten Produktkavitäten jeweils größer ist als die durchgehende freie Dicke der ersten Produktkavitäten, sodass die Kerndicke der herzustellenden Flachwaffeln größer ist als die Kerndicke der Hohlwaffeln. If necessary, it is provided that the first product cavities are set up to form hollow wafers, that the second product cavities are set up to form flat wafers, and that the continuous free thickness of the second product cavities is greater than the continuous free thickness of the first product cavities, so that the core thickness of the flat wafers to be produced is greater than the core thickness of the hollow wafers.
Gegebenenfalls ist vorgesehen, dass die ersten Produktkavitäten und die zweiten Produktkavitäten zur Bildung von Flachwaffeln eingerichtet sind und jeweils nutförmige Gravuren zur Bildung von Rippen an der Oberfläche der Flachwaffeln umfassen, dass die zweiten Produktkavitäten zur Bildung von Flachwaffeln eingerichtet sind, dass die Gravuren der ersten Produktkavitäten zusammen ein größeres Volumen einnehmen als die Gravuren der zweiten Produktkavitäten, und dass durchgehende freie Dicke der zweiten Produktkavitäten jeweils größer ist als die durchgehende freie Dicke der ersten Produktkavitäten, sodass die Kerndicke der als Flachwaffeln ausgebildeten zweiten Backproduktteile größer ist als die Kerndicke der als Flachwaffeln ausgebildeten ersten Backproduktteile. If necessary, it is provided that the first product cavities and the second product cavities are set up to form flat wafers and each include groove-shaped engravings to form ribs on the surface of the flat wafers, that the second product cavities are set up to form flat wafers, that the engravings of the first product cavities together occupy a larger volume than the engravings of the second product cavities, and that the continuous free thickness of the second product cavities is greater than the continuous free thickness of the first product cavities, so that the core thickness of the second baked product parts designed as flat wafers is greater than the core thickness of the flat wafers first baked product parts.
Gegebenenfalls ist vorgesehen, dass die Backformen bei der Herstellung der Backzwischenprodukte, zumindest im Bereich des Backraums mit einer Waffelbackmasse gefüllt sind, wobei die Waffe Ibackmasse zur Herstellung unter Überdruck gebackener knusprig spröder Flachwaffeln oder Hohlwaffeln eingerichtet ist und insbesondere dass die Waffe Ibackmasse in den Backformen zu knusprig spröden Flachwaffeln oder Hohlwaffeln gebacken wird. If necessary, it is provided that the baking molds are filled with a waffle baking compound during the production of the intermediate baking products, at least in the area of the baking chamber, the weapon Ibackmass being set up for the production of crispy, brittle flat waffles or hollow waffles baked under pressure and in particular that the weapon Ibackmass is closed in the baking molds crispy, brittle flat wafers or hollow wafers are baked.
Gegebenenfalls ist vorgesehen, dass die Waffe Ibackmasse im rohen Zustand einen Wassergehalt von 50% bis 70% aufweist. If necessary, it is provided that the weapon Iback mass has a water content of 50% to 70% in the raw state.
Bevorzugt ist vorgesehen, dass die Backformen und im Speziellen die unterschiedlichen Backproduktkavitäten mit derselben Waffelbackmasse gefüllt sind. Gegebenenfalls betrifft die Erfindung eine Backform der erfindungsgemäßen Backmaschine. It is preferably provided that the baking molds and in particular the different baked product cavities are filled with the same waffle baking compound. The invention optionally relates to a baking pan of the baking machine according to the invention.
Die erfindungsgemäße Backform kann zur Bildung der unterschiedlichen Backproduktteile mindestens zwei unterschiedliche Produktkavitäten, insbesondere mindestens eine erste Produktkavität und mindestens eine zweite Produktkavität, aufweisen, deren Formen den zu erzeugenden Backproduktteilen entsprechen oder angepasst sind. The baking pan according to the invention can have at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, the shapes of which correspond or are adapted to the baked product parts to be produced to form the different baked product parts.
Die Produktkavitäten der erfindungsgemäßen Backform können derart dimensioniert sein, dass die in den Produktkavitäten während des Backvorgangs in einer erfindungsgemäßen Backmaschine gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. The product cavities of the baking pan according to the invention can be dimensioned in such a way that the baked product parts baked in the product cavities during the baking process in a baking machine according to the invention have essentially the same residual moisture immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature.
Gegebenenfalls kann vorgesehen sein, dass an der Backform abwechselnd unterschiedliche Produktkavitäten in Längs- und/oder Querrichtung der Backform angeordnet sind. If necessary, it can be provided that different product cavities are alternately arranged on the baking pan in the longitudinal and / or transverse direction of the baking pan.
Gegebenenfalls kann vorgesehen sein, dass an der Backform die Produktkavitäten, insbesondere der Flohlwaffel- und der Flachwaffelbereich, schachbrettartig angeordnet sind. If necessary, it can be provided that the product cavities, in particular the flea waffle and the flat waffle area, are arranged in a checkerboard manner on the baking pan.
Gegebenenfalls kann vorgesehen sein, dass an der Backform mindestens ein Funktionsbackproduktteil vorgesehen ist. If necessary, it can be provided that at least one functional baked product part is provided on the baking pan.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil im Randbereich der Backform und/oder der Backplatte vorgesehen ist. If necessary, it can be provided that at least one functional baked product part is provided in the edge area of the baking pan and / or the baking plate.
Gegebenenfalls ist mindestens ein Funktionsbackproduktteil am Backzwischenprodukt, insbesondere im Randbereich des Backzwischenproduktes, vorgesehen. Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil, jeweils, insbesondere rechts und links, an den langen Seiten der Backform, der Backplatte und/oder des Backzwischenproduktes angeordnet ist. If necessary, at least one functional baked product part is provided on the intermediate baked product, in particular in the edge region of the intermediate baked product. If necessary, it can be provided that at least one functional baked product part is arranged, in each case, in particular on the right and left, on the long sides of the baking pan, the baking plate and / or the intermediate baked product.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil dazu eingerichtet und/oder ausgebildet ist, die Stabilität des Backzwischenproduktes zu erhöhen. If necessary, it can be provided that at least one functional baked product part is set up and / or designed to increase the stability of the intermediate baked product.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil dazu eingerichtet und/oder ausgebildet ist, die Verteilung des Teiges in der Backform, insbesondere in den Produktkavitäten der Backform und/oder über die gesamte Backform, zu vergleichmäßigen, insbesondere anzugleichen. If necessary, it can be provided that at least one functional baked product part is set up and / or designed to even out, in particular equalize, the distribution of the dough in the baking pan, in particular in the product cavities of the baking pan and / or over the entire baking pan.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteile dazu eingerichtet und/oder ausgebildet ist, die Druckverhältnisse in der Backform, insbesondere in den Produktkavitäten der Backform, während des Ausbackens zu vergleichmäßigen, insbesondere zu stabilisieren. If necessary, it can be provided that at least one functional baked product part is set up and / or designed to equalize, in particular stabilize, the pressure conditions in the baking pan, in particular in the product cavities of the baking pan, during baking.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil dazu eingerichtet und/oder ausgebildet ist, das im Wesentlichen beschädigungsfreie Ablösen des Backproduktes von der Backform zu erleichtern, insbesondere zu ermöglichen. If necessary, it can be provided that at least one functional baked product part is set up and / or designed to facilitate, in particular to enable, the essentially damage-free detachment of the baked product from the baking pan.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil dazu eingerichtet und/oder ausgebildet ist, die Bewegung des Teiges in der Backform, insbesondere in den Produktkavitäten der Backform, während des Ausbackens zu verringern, insbesondere zu bremsen. If necessary, it can be provided that at least one functional baked product part is set up and / or designed to reduce, in particular to brake, the movement of the dough in the baking pan, in particular in the product cavities of the baking pan, during baking.
Gegebenenfalls kann vorgesehen sein, dass mindestens ein Funktionsbackproduktteil dazu eingerichtet und/oder ausgebildet ist, die Bewegung des Teiges, insbesondere die Geschwindigkeit des Teiges, in der Backform, insbesondere in den Produktkavitäten der Backform, während des Ausbackens im Wesentlichen zu vergleichmäßigen. Gegebenenfalls sind die Funktionsbackproduktteile dazu eingerichtet oder ausgebildet, das Backzwischenprodukt beschädigungsfrei auf einem Untergrund, beispielsweise auf einem Bandförderer, aufliegen zu lassen. If necessary, it can be provided that at least one functional baked product part is set up and / or designed to essentially even out the movement of the dough, in particular the speed of the dough, in the baking pan, in particular in the product cavities of the baking pan, during baking. If necessary, the functional baked product parts are set up or designed to allow the intermediate baked product to rest without damage on a substrate, for example on a belt conveyor.
Gegebenenfalls sind die Funktionsbackproduktteile dazu eingerichtet oder ausgebildet, dass eine Beschädigung des Backzwischenproduktes verhindert wird, wenn es plan auf einem Untergrund, beispielsweise auf einem Bandförderer, aufliegt. If necessary, the functional baked product parts are set up or designed so that damage to the intermediate baked product is prevented when it rests flat on a surface, for example on a belt conveyor.
Die Funktionsbackproduktteile können sich in demselben Ausmaß von der Flaupterstreckungsebene wie das erste und/oder das zweite Backproduktteil erheben. The functional baked product parts can rise to the same extent from the plane of extension as the first and / or the second baked product part.
Die Funktionsbackproduktteile können sich in unterschiedlichem Ausmaß von der Flaupterstreckungsebene wie das erste und/oder das zweite Backproduktteil erheben. The functional baked product parts can rise to different extents from the plane of extension like the first and / or the second baked product part.
Die Funktionsbackproduktteile der Backform können im Wesentlichen alle gleich ausgebildet sein. The functional baked product parts of the baking pan can essentially all be designed in the same way.
Die Funktionsbackproduktteile der Backform, insbesondere die Funktionsbackproduktteile, welche im Bereich verschiedener Produktkavitäten angeordnet sind, können unterschiedlich ausgebildet sein. The functional baked product parts of the baking pan, in particular the functional baked product parts, which are arranged in the area of different product cavities, can be designed differently.
Gegebenenfalls sind im Bereich, insbesondere im Randbereich, der unterschiedlichen Produktkavitäten gleich viele Funktionsbackproduktteile vorgesehen. If necessary, the same number of functional baked product parts are provided in the area, in particular in the edge area, of the different product cavities.
Gegebenenfalls sind im Bereich, insbesondere im Randbereich, der unterschiedlichen Produktkavitäten unterschiedlich viele Funktionsbackproduktteile vorgesehen. If necessary, a different number of functional baked product parts are provided in the area, in particular in the edge area, of the different product cavities.
Gegebenenfalls können die Funktionsbackproduktteile eine aussteifende Wirkung haben und/oder die Stabilität des Backzwischenproduktes verbessern. If necessary, the functional baked product parts can have a stiffening effect and / or improve the stability of the intermediate baked product.
Gegebenenfalls können die Funktionsbackproduktteile als Rippen, als Verstärkungsrippen, als Stützfortsätze und/oder pyramidenförmig, insbesondere als sogenannte Randpyramiden, ausgebildet sein. Die Funktionsbackproduktteile können, insbesondere nach dem Ausbacken, von dem Backzwischenprodukt entfernt, insbesondere weggeschnitten, werden. Die entfernten Funktionsbackproduktteile können dem Backabfall zugeführt werden. If necessary, the functional baked product parts can be designed as ribs, as reinforcement ribs, as support extensions and / or pyramid-shaped, in particular as so-called edge pyramids. The functional baked product parts can, in particular after baking, be removed from the intermediate baked product, in particular cut away. The removed functional baked product parts can be disposed of as baking waste.
Insbesondere betrifft die Erfindung Verfahren zur Fierstellung von Backzwischenprodukten, wobei die Backzwischenprodukte mindestens zwei dreidimensional unterschiedlich geformte Backproduktteile, insbesondere ein erstes Backproduktteil und ein zweites Backproduktteil, enthalten. In particular, the invention relates to a method for making intermediate baked products, the intermediate baked products containing at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part.
Gegebenenfalls ist vorgesehen, dass das Verfahren in oder durch eine erfindungsgemäße Backmaschine ausgeführt wird. If necessary, it is provided that the method is carried out in or by a baking machine according to the invention.
Gegebenenfalls ist vorgesehen, dass mehrerer entlang eines Endlosförderers nacheinander angeordnete Backformen durch einen beheizten Backraum bewegt werden, wobei eine Waffelbackmasse eingebracht wird, die während einer Backdauer in den Backformen zu formstabilen, knusprig spröden Waffelformkörpern gebacken wird. If necessary, it is provided that several baking molds arranged one after the other along an endless conveyor are moved through a heated baking chamber, with a waffle baking compound being introduced which is baked into dimensionally stable, crispy, brittle wafer shaped bodies during a baking period in the baking molds.
Gegebenenfalls ist vorgesehen, dass die Backformen zur Bildung der unterschiedlichen Backproduktteile mindestens zwei unterschiedliche Produktkavitäten, insbesondere mindestens eine erste Produktkavität und mindestens eine zweite Produktkavität, aufweisen, deren Formen den zu erzeugenden Backproduktteilen entsprechen oder angepasst sind. If necessary, provision is made for the baking molds to have at least two different product cavities, in particular at least one first product cavity and at least one second product cavity, whose shapes correspond or are adapted to the baked product parts to be produced, in order to form the different baked product parts.
Gegebenenfalls ist vorgesehen, dass die gebackenen Backproduktteile und/oder die Produktkavitäten derart dimensioniert sind, dass die gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur dennoch im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. Die unterschiedlichen Backproduktteile werden bevorzugt aus derselben Waffelbackmasse hergestellt. If necessary, it is provided that the baked product parts and / or the product cavities are dimensioned in such a way that the baked product parts, despite their different shapes, still have essentially the same residual moisture for the same baking time and the same baking space temperature. The different baked product parts are preferably made from the same waffle baking compound.
Gegebenenfalls ist vorgesehen, dass die gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 0,9 % bis 1 ,9 % aufweisen, bevorzugt dass die gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,2 % bis 1 ,8 % aufweisen, dass die im Wesentlichen gleiche Restfeuchtigkeit im Bereich von 1 ,2% bis 1 ,8% liegt, besonders bevorzugt dass die gebackenen Backproduktteile trotz ihrer unterschiedlichen Formen bei gleicher Backdauer direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,3 % bis 1 ,5 % aufweisen. If necessary, it is provided that the baked product parts, despite their different shapes, with the same baking time immediately after the baking process Have residual moisture in the range from 0.9% to 1.9%, preferably that the baked baked product parts, despite their different shapes, have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process for the same baking time, so that the im Essentially the same residual moisture is in the range from 1.2% to 1.8%, it is particularly preferred that the baked product parts, despite their different shapes, have a residual moisture in the range of 1.3% to 1.5% for the same baking time immediately after the baking process.
Insbesondere betrifft die Erfindung ein Backzwischenprodukt, insbesondere einen Waffelformkörper, hergestellt aus einer Waffelbackmasse, die zur Fierstellung unter Überdruck gebackener knusprig spröder Flachwaffeln oder Flohlwaffeln eigerichtet ist und die im rohen Zustand insbesondere einen Wassergehalt von 50% bis 70% aufweist. In particular, the invention relates to an intermediate baking product, in particular a shaped wafer body, made from a wafer baking mass which is designed for the filling of crispy, brittle flat wafers or flea waffles baked under pressure and which in the raw state has a water content of 50% to 70% in particular.
Gegebenenfalls ist vorgesehen, dass die Backprodukte in einer erfindungsgemäßen Backmaschine hergestellt sind. If necessary, it is provided that the baked products are produced in a baking machine according to the invention.
Gegebenenfalls ist vorgesehen, dass die Backprodukte in einem erfindungsgemäßen Verfahren hergestellt werden. If necessary, it is provided that the baked products are produced in a method according to the invention.
Gegebenenfalls ist vorgesehen, dass das Backzwischenprodukt mindestens zwei dreidimensional unterschiedlich geformte Backproduktteile enthält, insbesondere ein erstes Backproduktteil und ein zweites Backproduktteil, und wobei beide Backproduktteile direkt nach dem Backvorgang, insbesondere bei gleicher Backdauer und gleicher Backtemperatur, im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. Gegebenenfalls ist vorgesehen, dass die beiden Backprodukte aus derselben Waffelbackmasse gebacken werden. If necessary, it is provided that the intermediate baked product contains at least two three-dimensionally differently shaped baked product parts, in particular a first baked product part and a second baked product part, and both baked product parts have essentially the same residual moisture directly after the baking process, in particular with the same baking time and the same baking temperature. If necessary, it is provided that the two baked products are baked from the same waffle baking compound.
Gegebenenfalls ist vorgesehen, dass entlang der Flaupterstreckungsebene des Backzwischenprodukts nebeneinander mindestens ein erster Backproduktteil und mindestens ein zweiter Backproduktteil angeordnet sind. If necessary, provision is made for at least one first baked product part and at least one second baked product part to be arranged next to one another along the plane of extent of the intermediate baked product.
Gegebenenfalls ist vorgesehen, dass die Kerndicke des zweiten Backproduktteils größer ist als die Kerndicke des ersten Backproduktteils. Gegebenenfalls ist vorgesehen, dass entlang einer Haupterstreckungsebene des Backzwischenprodukts nebeneinander mindestens ein erster Backproduktteil und mindestens ein zweiter Backproduktteil angeordnet sind, dass der erste Backproduktteil eine Hohlwaffel ist, dass der zweite Backproduktteil eine Flachwaffel ist, und dass die Kerndicke der Flachwaffel größer ist als die Kerndicke der Hohlwaffel. If necessary, it is provided that the core thickness of the second baked product part is greater than the core thickness of the first baked product part. If necessary, it is provided that at least one first baked product part and at least one second baked product part are arranged next to one another along a main plane of extent of the intermediate baked product, that the first baked product part is a hollow waffle, that the second baked product part is a flat waffle, and that the core thickness of the flat waffle is greater than the core thickness the hollow waffle.
Gegebenenfalls ist vorgesehen, dass entlang einer Haupterstreckungsebene des Backzwischenprodukts nebeneinander mindestens ein erster Backproduktteil und mindestens ein zweiter Backproduktteil angeordnet sind, dass der erste Backproduktteil und der zweite Backproduktteil Flachwaffeln sind, und jeweils von einem Kernbereich abstehende Rippen aufweisen, die durch Gravuren der Backformen gebildet sind, dass die Rippen des ersten Backproduktteil zusammen ein größeres Volumen einnehmen als die Rippen des zweiten Backproduktteils, und dass die Kerndicke des zweiten Backproduktteils größer ist als die Kerndicke des ersten Backproduktteils. If necessary, it is provided that at least one first baked product part and at least one second baked product part are arranged next to one another along a main plane of extent of the intermediate baked product, that the first baked product part and the second baked product part are flat wafers, and each have ribs protruding from a core area, which are formed by engraving of the baking molds that the ribs of the first baked product part together occupy a larger volume than the ribs of the second baked product part, and that the core thickness of the second baked product part is greater than the core thickness of the first baked product part.
Die Backproduktteile weisen bevorzugt im Wesentlichen dieselbe Restfeuchtigkeit auf und dies bedeutet insbesondere, dass die Restfeuchtigkeit der Backproduktteile um maximal +/- 0,5% Prozentpunkte variieren darf. Beispielsweise muss die Restfeuchtigkeit aller Backproduktteile zwischen 0,9 % und 1,9 % liegen. Bevorzugt zwischen 1 ,2 % und 1 ,8 %, und besonders bevorzugt im Bereich von 1 ,3 % bis 1 ,5 %. Die Prozentangaben verstehen sich als Massenprozent. The baked product parts preferably have essentially the same residual moisture and this means in particular that the residual moisture of the baked product parts may vary by a maximum of +/- 0.5% percentage points. For example, the residual moisture of all baked product parts must be between 0.9% and 1.9%. Preferably between 1.2% and 1.8%, and particularly preferably in the range from 1.3% to 1.5%. The percentages are per cent by mass.
Gemessen wird die Restfeuchtigkeit über ein herkömmliches Verfahren, beispielsweise durch das Karl-Fischer-Verfahren (KFT). The residual moisture is measured using a conventional method, for example the Karl Fischer method (KFT).
Grundsätzlich wird die Restfeuchtigkeit durch unterschiedliche Parameter, wie beispielsweise Wassergehalt der Waffe Ibackmasse, Backtemperatur, Backdauer und Backformvolumen bestimmt. Bei der vorliegenden Backmaschine, dem Verfahren und dem Backzwischenprodukt wird für die unterschiedlichen Produktkavitäten bzw. für die Backproduktteile insbesondere dieselbe Waffe Ibackmasse, dieselbe Backtemperatur und dieselbe Backdauer verwendet. Die Waffelbackmasse ist bevorzugt zur Herstellung unter Überdruck gebackener knusprig spröder Flachwaffeln oder Hohlwaffeln eingerichtet und weist im rohen Zustand bevorzugt einen Wassergehalt von 50% bis 70% auf. In principle, the residual moisture is determined by various parameters, such as the water content of the weapon baking compound, baking temperature, baking time and baking pan volume. In the case of the present baking machine, the method and the intermediate baking product, in particular the same baking compound, the same baking temperature and the same baking time are used for the different product cavities or for the baked product parts. The wafer baking compound is preferably set up for the production of crispy, brittle flat wafers or hollow waffles baked under pressure and preferably has a water content of 50% to 70% in the raw state.
Ein exemplarisches Beispiel für eine Waffelbackmassenzusammensetzung (Rezept) ist: 145 Teile Wasser 0,4 Teile Salz An exemplary example of a waffle baking mass composition (recipe) is: 145 parts water 0.4 parts salt
0,35 Teile Sodium Bicarbonat 100 Teile Mehl 0,6 Teile Lecithin 1 ,2 Teile Öl 0.35 parts sodium bicarbonate 100 parts flour 0.6 parts lecithin 1, 2 parts oil
Ein exemplarisches Beispiel für mögliche Backparameter ist: An exemplary example of possible baking parameters is:
Backtemperatur: 150 bis 190°C Typische Backdauer: 1 ,6 bis 2,5 Minuten Typisches Teigvolumen pro Backform: 150 bis 250 ml Kernstärke Hohlwaffel ca. 1 ,4mm Kernstärke Flachwaffel ca. 1 ,6 mm Baking temperature: 150 to 190 ° C Typical baking time: 1.6 to 2.5 minutes Typical dough volume per baking pan: 150 to 250 ml core thickness hollow wafers approx. 1.4 mm core thickness flat wafers approx. 1.6 mm
Die Form und insbesondere die Kerndicken weichen bei den beiden Backproduktteilen voneinander ab. Eben diese Form der Produktkavitäten soll erfindungsgemäß derart angepasst sein, dass am fertigen Backzwischenprodukt das erste Backproduktteil und das zweite Backproduktteil im Wesentlichen im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. The shape and in particular the core thicknesses differ from one another in the two baked product parts. It is precisely this shape of the product cavities that should be adapted according to the invention in such a way that the first baked product part and the second baked product part have essentially the same residual moisture on the finished intermediate baked product.
Die Restfeuchtigkeit wird bevorzugt direkt nach dem Backvorgang gemessen, was bedeutet, dass die Backzwischenprodukte bzw. die Backproduktteile direkt nach der Entnahme aus der Backmaschine auf Raumtemperatur abgekühlt werden und dann die in dem Backzwischenprodukt bzw. in dem jeweiligen Backproduktteil enthaltene Restfeuchtigkeit gemessen wird. Es soll verhindert werden, dass die Messung dadurch verfälscht wird, dass das Backzwischenprodukt über die Zeit Luftfeuchtigkeit aufnimmt. Durch Variation der Kerndicke kann die Restfeuchtigkeit der Backproduktteile verändert werden. Eine Verringerung der Kerndicke bei Beibehaltung der restlichen Backparameter führt in der Regel zu einem höheren Ausbackgrad und damit zu einer geringeren Restfeuchtigkeit. Als Kerndicke wird insbesondere jene Dicke des Backproduktteils verstanden, die sich im Wesentlichen unverändert durch das gesamte Backproduktteil hindurch erstreckt. The residual moisture is preferably measured directly after the baking process, which means that the intermediate baked products or the baked product parts are cooled to room temperature immediately after being removed from the baking machine and then the residual moisture contained in the intermediate baked product or in the respective baked product part is measured. The aim is to prevent the measurement from being falsified by the fact that the intermediate baking product absorbs air humidity over time. The residual moisture of the baked product parts can be changed by varying the core thickness. A reduction in the core thickness while maintaining the remaining baking parameters generally leads to a higher degree of baking and thus to a lower level of residual moisture. The core thickness is understood to mean, in particular, that thickness of the baked product part which extends essentially unchanged through the entire baked product part.
Bei Hohlwaffeln ist die Kerndicke meist die Produktdicke, normal zur Oberfläche des Produkts gemessen. Bei Flachwaffeln, die mit Rippen versehen sind, ist die Kerndicke meist die Dicke ohne Rippen, also die Dicke des durchgehenden Kerns. In the case of hollow wafers, the core thickness is usually the product thickness, measured normal to the surface of the product. In the case of flat wafers that are provided with ribs, the core thickness is usually the thickness without ribs, i.e. the thickness of the continuous core.
Die durchgehende freie Dicke der Backform entspricht im Wesentlichen der Kerndicke an dem jeweiligen Ort. The continuous free thickness of the baking pan essentially corresponds to the core thickness at the respective location.
Zusätzlicher Einflussfaktor für die Restfeuchtigkeit der einzelnen Backproduktteile ist die Form der Produktkavitäten, insbesondere die Oberfläche der Produktkavitäten. In der Regel wird eine größere Oberfläche der Produktkavität bei Beibehaltung der restlichen Backparameter einen höheren Ausbackgrad und damit eine geringere Restfeuchtigkeit bewirken. An additional influencing factor for the residual moisture of the individual baked product parts is the shape of the product cavities, in particular the surface of the product cavities. As a rule, a larger surface area of the product cavity while maintaining the remaining baking parameters will result in a higher degree of baking and thus lower residual moisture.
Als dreidimensional unterschiedlich geformte Backproduktteile werden insbesondere Backproduktteile bezeichnet, die sich in unterschiedlicher Form von der Haupterstreckungsebene des Backzwischenprodukts erheben. Beispielsweise sind Hohlwaffeln dreidimensional unterschiedlich geformt wie Flachwaffeln. Beispielsweise sind Flachwaffeln mit unterschiedlichen Rippen dreidimensional unterschiedlich geformt. Gegebenenfalls kann die Hohlwaffel die Form einer Halbkugel oder einer abgeflachten Halbkugel aufweisen. Baked product parts which rise in different shapes from the main extension plane of the intermediate baked product are referred to as three-dimensionally differently shaped baked product parts. For example, hollow wafers are three-dimensionally shaped differently than flat wafers. For example, flat wafers with different ribs are shaped differently in three dimensions. The hollow wafer can optionally have the shape of a hemisphere or a flattened hemisphere.
Die unterschiedlich geformten Backproduktteile können aber dieselbe Grundfläche aufweisen, also dieselbe kongruente Form in der Haupterstreckungsebene aufweisen. Zwei Backproduktteile die sich ausschließlich durch ihre Grundfläche in der Haupterstreckungsebene unterscheiden, sonst aber gleich ausgestaltet sind, gelten im Sinne der Erfindung nicht als dreidimensional unterschiedlich geformte Backproduktteile. The differently shaped baked product parts can, however, have the same base area, that is to say have the same congruent shape in the main plane of extent. Two baked product parts that differ exclusively in their base area in the main extension plane, but are otherwise designed the same, apply in the According to the invention not as three-dimensional differently shaped baked product parts.
Insbesondere kann die Backmaschine folgende Komponenten umfassen: In particular, the baking machine can include the following components:
- eine oder mehrere öffenbare und schließbare Backformen, - one or more openable and closable baking tins,
- eine Beschickungsstation zum Einbringen der Waffe Ibackmasse in die geöffneten Backformen, - a loading station for introducing the weapon Iback mass into the open baking molds,
- einen beheizten Backraum zur Beheizung der Backformen und zum Ausbacken der in den geschlossenen Backformen befindlichen Waffelbackmasse, - a heated baking chamber for heating the baking molds and for baking the waffle baking mixture in the closed baking molds,
- eine Entnahmestation zur Entnahme der durch Ausbacken der Waffe Ibackmasse gebildeten Backzwischenprodukte. - A removal station for removing the intermediate baking products formed by baking the weapon.
Gegebenenfalls betrifft die Erfindung eine Backmaschine und/oder ein Verfahren zur Herstellung, insbesondere zur gleichzeitigen Herstellung, von mindestens zwei unterschiedlichen Backproduktteilen, wobei die beiden unterschiedlichen Backproduktteile Teile eines einzigen zusammengesetzten Waffelprodukts sind. Die Herstellung erfolgt bevorzugt in einer einzigen Backmaschine. Alle Backformen sind bevorzugt nacheinander an einem einzigen Endlosförderer angebracht. The invention optionally relates to a baking machine and / or a method for the production, in particular for the simultaneous production, of at least two different baked product parts, the two different baked product parts being parts of a single assembled wafer product. Production is preferably carried out in a single baking machine. All baking molds are preferably attached one after the other to a single endless conveyor.
Bevorzugt betrifft die Erfindung eine Backmaschine und/oder ein Verfahren zur industriellen Herstellung von mindestens zwei unterschiedlichen Backproduktteilen, die in weiterer Folge zusammengesetzt werden, um Vielzahl an Backprodukten zu bilden. The invention preferably relates to a baking machine and / or a method for the industrial production of at least two different baked product parts, which are subsequently put together to form a large number of baked products.
Gegebenenfalls betrifft die Erfindung eine Herstellungsanlage zur Herstellung zusammengesetzter Waffelprodukte, die eine erfindungsgemäße Backmaschine umfasst. Gegebenenfalls betrifft die Erfindung ein Herstellungsverfahren zur Herstellung zusammengesetzter Waffelprodukte, das das erfindungsgemäße Verfahren umfasst.The invention optionally relates to a production plant for the production of assembled wafer products which comprises a baking machine according to the invention. The invention optionally relates to a production method for producing composite wafer products which comprises the method according to the invention.
Bei der Herstellungsanlage und dem Herstellungsverfahren können, insbesondere nach der Backmaschine, weitere Stationen zur Verarbeitung vorgesehen sein. In the manufacturing plant and the manufacturing process, further processing stations can be provided, in particular after the baking machine.
Beispielsweise kann eine Schneidstation vorgesehen sein, in der die Backproduktteile vereinzelt und insbesondere von den restlichen Teilen des Backzwischenprodukts abgetrennt werden. Gegebenenfalls ist vorgesehen, dass nach der Schneidstation eine Station vorgesehen ist, in der mindestens ein Backproduktteil mit einer Füllung oder mit einem Überzug versehen wird. For example, a cutting station can be provided in which the baked product parts are separated and in particular separated from the remaining parts of the intermediate baked product. If necessary, provision is made for a station to be provided after the cutting station in which at least one baked product part is provided with a filling or a coating.
Gegebenenfalls ist vorgesehen, dass die Herstellungsanlage und/oder das Herstellungsverfahren eine Station umfassen, in der das Backprodukt aus mehreren Backproduktteilen zusammengesetzt wird. Insbesondere kann vorgesehen sein, dass in einer Station ein erster Backproduktteil und ein zweiter Backproduktteil miteinander verbunden werden, wobei beide Backproduktteile, bevorzugt gleichzeitig, in derselben Backmaschine hergestellt wurden. If necessary, it is provided that the production plant and / or the production method include a station in which the baked product is assembled from several baked product parts. In particular, it can be provided that a first baked product part and a second baked product part are connected to one another in one station, with both baked product parts being produced, preferably at the same time, in the same baking machine.
Die Erfindung wird nun anhand der Figuren weiter beschrieben, wobei Fig. 1 eine schematische Ansicht einer möglichen Ausgestaltung einer erfindungsgemäßen Backmaschine mit ausgeblendeten Seitenteilen, The invention will now be described further with reference to the figures, wherein FIG. 1 is a schematic view of a possible embodiment of a baking machine according to the invention with hidden side parts,
Fig. 2 eine schematische Ansicht einer Konstruktion einer möglichen Backform, insbesondere einer Backzange, 2 shows a schematic view of a construction of a possible baking mold, in particular baking tongs,
Fig. 3 eine schematische Schnittdarstellung einer möglichen Ausgestaltung einer Backform, 3 shows a schematic sectional illustration of a possible configuration of a baking pan,
Fig. 4 eine weitere schematische Schnittdarstellung einer möglichen Ausgestaltung einer Backform, 4 shows a further schematic sectional illustration of a possible configuration of a baking pan,
Fig. 5 eine Aufsicht auf eine mögliche Ausgestaltung eines erfindungsgemäßen Backzwischenprodukts und 5 shows a plan view of a possible embodiment of an intermediate baking product according to the invention and
Fig. 6 eine schematische Schnittdarstellung eines aus mehreren Backproduktteilen zusammengesetzten Backproduktes zeigen. 6 shows a schematic sectional illustration of a baked product composed of several baked product parts.
Wenn nicht anders angegeben, so entsprechend die Bezugszeichen folgenden Komponenten: Backzwischenprodukt 1 , erstes Backproduktteil 2, zweites Backproduktteil 3, Backraum 4, Endlosförderer 5, erste Produktkavität 6, zweite Produktkavität 7, Teilungsebene 8, freie Dicke (der ersten Produktkavität) 9, freie Dicke (der zweiten Produktkavität) 10, Kerndicke (des ersten Backproduktteils) 11 , Kerndicke (des zweiten Backproduktteils) 12, Gravur (der ersten Produktkavität) 13, Gravur (der zweiten Produktkavität) 14, Haupterstreckungsebene 15, Rippe (des ersten Backproduktteils) 16, Rippe (des zweiten Backproduktteils) 17, Backform 18, Backplatte 19, Funktionsbackproduktteil 20. Unless otherwise indicated, the reference symbols correspond to the following components: intermediate baked product 1, first baked product part 2, second baked product part 3, baking space 4, endless conveyor 5, first product cavity 6, second product cavity 7, dividing plane 8, free thickness (of the first product cavity) 9, free Thickness (of the second product cavity) 10, core thickness (of the first baked product part) 11, core thickness (of the second baked product part) 12, engraving (of the first product cavity) 13, engraving (of the second product cavity) 14, main extension plane 15, rib (of the first Baked product part) 16, rib (of the second baked product part) 17, baking pan 18, baking plate 19, functional baked product part 20.
Fig. 1 zeigt eine schematische Seitenansicht einer Backmaschine, die erfindungsgemäß ausgestaltet ist und auf der gegebenenfalls das erfindungsgemäße Verfahren ausgeführt werden kann, um die erfindungsgemäßen Backzwischenprodukte 1 herzustellen. Bei der Darstellung der Fig. 1 ist eine Seitenwand ausgeblendet, sodass die maßgeblichen, schematisch dargestellten, Komponenten erörtert werden können. 1 shows a schematic side view of a baking machine which is designed according to the invention and on which the method according to the invention can optionally be carried out in order to produce the intermediate baking products 1 according to the invention. In the illustration of FIG. 1, a side wall is hidden so that the relevant, schematically illustrated components can be discussed.
Die Backmaschine umfasst einen Endlosförderer 5, der sich durch einen beheizten Backraum 4 erstreckt. Entlang des Endlosförderers 5 sind mehrere Backformen 18 angeordnet, die durch den Endlosförderer 5 nacheinander durch den Backraum 4 transportiert werden können. The baking machine comprises an endless conveyor 5 which extends through a heated baking chamber 4. A plurality of baking molds 18 are arranged along the endless conveyor 5 and can be transported through the baking chamber 4 one after the other by the endless conveyor 5.
Im Backbetrieb werden die Backformen 18 geöffnet. Anschließend wird die Waffelbackmasse nacheinander in die Backformen 18 eingebracht und die Backformen 18 werden geschlossen. Zusätzlich ist es zur Fierstellung der Backzwischenprodukte 1 vorteilhaft oder notwendig, die Backformen 18 nach dem Schließen zu verriegeln, damit sich während des nachfolgenden Backvorganges ein Überdruck innerhalb der Backform 18 aufbauen kann. Die Backform 18 wird geschlossen und bevorzugt verriegelt durch den Backraum 4 befördert. In the baking operation, the baking molds 18 are opened. The waffle baking compound is then introduced into the baking molds 18 one after the other and the baking molds 18 are closed. In addition, to position the intermediate baking products 1, it is advantageous or necessary to lock the baking molds 18 after they have been closed so that an overpressure can build up inside the baking mold 18 during the subsequent baking process. The baking mold 18 is closed and conveyed through the baking chamber 4, preferably locked.
Nach Passieren des Backraums 4 wird die Backform 18 geöffnet, sodass das Backzwischenprodukt 1 in herkömmlicher weise entnommen werden kann. Beispielsweise wird die Backform 18 geöffnet, wenn sie gerade senkrecht steht oder es gibt, wie in der Figur dargestellt, eine Trommel, die die Backzwischenprodukte 1 abnimmt. In weiterer Folge wird die Backform 18 wiederum mit einer Waffe Ibackmasse befüllt und der Prozess beginnt von neuem. After passing through the baking chamber 4, the baking mold 18 is opened so that the intermediate baking product 1 can be removed in a conventional manner. For example, the baking mold 18 is opened when it is straight upright or there is, as shown in the figure, a drum which removes the intermediate baking products 1. Subsequently, the baking mold 18 is again filled with a weapon Ibackmass and the process begins anew.
Entlang des Endlosförderers 5 sind mehrere derartiger Backformen 18 seriell nacheinander angeordnet. Jede mit dem Endlosförderer 5 verbundene oder gekoppelte Backform 18 durchläuft somit mit derselben Geschwindigkeit den Backraum 4. Dadurch sind die Backdauer und die Backraumtemperatur für jede Backform 18 im Wesentlichen gleich. Several such baking molds 18 are arranged in series one after the other along the endless conveyor 5. Each baking pan 18 connected or coupled to the endless conveyor 5 thus passes through the baking chamber 4 at the same speed the baking time and the baking chamber temperature are essentially the same for each baking pan 18.
Die hergestellten Backzwischenprodukte 1 können in weiterer Folge weiteren Stationen einer Herstellungsanlage zur Herstellung von Backprodukten zugeführt werden. Beispielsweise können die einzelnen Backproduktteile 2, 3 vereinzelt und in vorbestimmterWeise zusammengesetzt werden. Zudem können die Backproduktteile 2, 3 mit einer Creme beschichtet oder gefüllt werden. The intermediate baked products 1 produced can subsequently be fed to further stations of a production plant for the production of baked products. For example, the individual baked product parts 2, 3 can be separated and put together in a predetermined manner. In addition, the baked product parts 2, 3 can be coated or filled with a cream.
Bei der Backmaschine der Fig. 1 werden mehrere unterschiedliche Backproduktteile 2,In the baking machine of FIG. 1, several different baked product parts 2,
3 hergestellt, insbesondere ein erstes Backproduktteil 2 und ein zweites Backproduktteil 3. Diese beiden Backproduktteile 2, 3 können beispielsweise in weiterer Folge zusammengesetzt werden, um zusammen Teile eines fertigen Backprodukts zu bilden. Die beiden Backproduktteile 2, 3 weisen unterschiedliche dreidimensionale Formen auf. Beide Backproduktteile 2, 3 werden in der Backmaschine unter denselben Backparametern hergestellt. Die Backparameter beinhalten beispielsweise Backdauer und Backraumtemperatur. 3 produced, in particular a first baked product part 2 and a second baked product part 3. These two baked product parts 2, 3 can for example be put together in a further sequence in order to form parts of a finished baked product together. The two baked product parts 2, 3 have different three-dimensional shapes. Both baked product parts 2, 3 are produced in the baking machine under the same baking parameters. The baking parameters include, for example, baking time and baking chamber temperature.
Gemäß einer ersten Ausführungsform weist jede Backform 18 mindestens eine erste Produktkavität 6 zur Bildung eines ersten Backproduktteils 2 und eine zweite Produktkavität 7 zur Bildung eines zweiten Backproduktteils 3 auf. Insbesondere weist jede Backform 18 beide Arten der Produktkavitäten 6, 7 auf. Die beiden Backproduktteile 2, 3 des Backzwischenprodukts 1 werden hierbei gleichzeitig in einer Backform 18 gebacken. Bevorzugt wird dadurch ein zusammenhängendes Backzwischenprodukt 1 gebildet, das zwei unterschiedliche Backproduktteile 2, 3 enthält. According to a first embodiment, each baking pan 18 has at least one first product cavity 6 for forming a first baked product part 2 and a second product cavity 7 for forming a second baked product part 3. In particular, each baking mold 18 has both types of product cavities 6, 7. The two baked product parts 2, 3 of the intermediate baked product 1 are baked in a baking pan 18 at the same time. In this way, a coherent intermediate baked product 1 is preferably formed, which contains two different baked product parts 2, 3.
Gemäß einer alternativen Ausführungsform weisen die Backformen 18 jeweils entweder mindestens eine erste Produktkavität 6 oder mindestens eine zweite Produktkavität 7 auf, womit die Backformen 18 jeweils entweder mindestens ein erstes Backproduktteil 2 oder ein zweites Backproduktteil 3 bilden. Derartige Backformen 18 können abwechselnd oder in Gruppen nacheinander entlang des Endlosförderers 5 vorgesehen sein, sodass Backzwischenprodukte 1 gebacken werden, die entweder erste Backproduktteile 2 oder zweite Backproduktteile 3 enthalten. In einer nachfolgenden Station können die Backproduktteile 2, 3 wiederum vereinzelt und zusammengesetzt werden. According to an alternative embodiment, the baking molds 18 each have either at least one first product cavity 6 or at least one second product cavity 7, whereby the baking molds 18 each form either at least a first baked product part 2 or a second baked product part 3. Such baking molds 18 can be provided alternately or in groups one after the other along the endless conveyor 5, so that intermediate baking products 1 are baked, either the first Baked product parts 2 or second baked product parts 3 included. In a subsequent station, the baked product parts 2, 3 can again be separated and put together.
Auch bei dieser Ausführungsform sind alle Backformen 18, also jene zur Bildung des mindestens einen ersten Backproduktteils 2 und jene zur Bildung des mindestens einen zweiten Backproduktteils 3 denselben Backparametern unterworfen, was insbesondere Backzeit und Backtemperatur beinhaltet. In this embodiment, too, all baking molds 18, that is to say those for forming the at least one first baked product part 2 and those for forming the at least one second baked product part 3, are subject to the same baking parameters, which in particular includes baking time and baking temperature.
Fig. 2 zeigt eine schematische Darstellung einer möglichen Ausgestaltung einer Backform 18, die als Backzange ausgebildet ist. Hierbei sind zwei Backplatten 19 vorgesehen, die offen- und schließbar miteinander verbunden und insbesondere über ein Scharnier auf- und zuklappbar sind. Zusammen bilden die beiden Backplatten 19 die Backform 18 bzw. Produktkavitäten 6, 7 zur Bildung der Backzwischenprodukte 1. Fig. 2 shows a schematic representation of a possible embodiment of a baking pan 18, which is designed as baking tongs. Two baking plates 19 are provided here, which are connected to one another in an open and closable manner and, in particular, can be opened and closed via a hinge. Together, the two baking plates 19 form the baking mold 18 or product cavities 6, 7 for forming the intermediate baking products 1.
Zudem umfassen die Backformen 18 der Fig. 2 eine Verriegelungsvorrichtung sowie Dicht- bzw. Dampfkanäle, sodass sich während des Backvorgangs durch den entweichenden Wasserdampf ein Überdruck aufbauen kann. In addition, the baking molds 18 of FIG. 2 comprise a locking device and sealing or steam channels, so that an overpressure can build up during the baking process due to the escaping water vapor.
Backformen 18, wie sie in Fig. 2 dargestellt sind, können an dem Endlosförderer 5 angebracht sein. Die Backformen 18 können jeweils mindestens eine erste Produktkavität 6 und mindestens eine zweite Produktkavität 7 umfassen. Alternativ enthalten sie jeweils nur eine Art Produktkavität 6, 7, wobei jedoch unterschiedliche Backformen 18 zur Bildung der beiden Backproduktteile 2, 3 vorgesehen sind. Baking molds 18, as shown in FIG. 2, can be attached to the endless conveyor 5. The baking molds 18 can each comprise at least one first product cavity 6 and at least one second product cavity 7. Alternatively, they each contain only one type of product cavity 6, 7, but different baking molds 18 are provided for forming the two baked product parts 2, 3.
Fig. 3 zeigt eine schematische Schnittdarstellung eines Details einer Backform 18, wie sie beispielsweise bei der Backform 18 gemäß Fig. 2 vorgesehen sein kann. FIG. 3 shows a schematic sectional illustration of a detail of a baking pan 18, as it can be provided, for example, in the baking pan 18 according to FIG. 2.
Die Backform 18 umfasst zwei unterschiedliche Produktkavitäten 6, 7. Im vorliegenden Fall ist dies eine erste Produktkavität 6, die zur Bildung eines ersten Backproduktteils 2 eingerichtet ist, wobei das erste Backproduktteil 2 eine Hohlwaffel ist. Diese Hohlwaffel kann die Form einer Halbkugel oder einer abgeflachten Halbkugel aufweisen. Die Backform 18 umfasst eine zweite Produktkavität 7, die zur Bildung eines zweiten Backproduktteils 3 eingerichtet ist, wobei das zweite Backproduktteil 3 eine Flachwaffel ist. The baking pan 18 comprises two different product cavities 6, 7. In the present case, this is a first product cavity 6 which is set up to form a first baked product part 2, the first baked product part 2 being a hollow wafer. This hollow wafer can have the shape of a hemisphere or a flattened hemisphere. The baking pan 18 comprises a second product cavity 7 which is set up to form a second baked product part 3, the second baked product part 3 being a flat wafer.
Bevorzugt kann in beiden Produktkavitäten 6,7 die im Wesentlichen gleiche Teigmenge und/oder die im Wesentlichen gleiche Teigmenge eingebracht werden. Dadurch kann gegebenenfalls die gleichmäßige Restfeuchteverteilung gewährleistet werden. Darüber hinaus kann durch die gleichmäßige Verteilung der Teigmengen und/oder des Teigvolumens die Backplatte 19 verzugsarm sein. Preferably, essentially the same amount of dough and / or essentially the same amount of dough can be introduced into both product cavities 6, 7. In this way, the even distribution of residual moisture can be guaranteed if necessary. In addition, due to the even distribution of the dough quantities and / or the dough volume, the baking plate 19 can have little warpage.
Das Kernstärkenverhältnis der Backform 18 kann der Mengenverteilung des Teiges entsprechen. The core strength ratio of the baking pan 18 can correspond to the quantity distribution of the dough.
Gegebenenfalls sind an der Backplatte 19 Dampfleisten vorgesehen. Bevorzugt kann der Teig im Bereich der Flachwaffeln in die Dampfleisten eindringen, insbesondere schießen. Gegebenenfalls kann der Teig auch in dem Bereich des Flohlwaffelbereichs in die Dampfleisten eindringen, insbesondere schießen. If necessary, 19 steam bars are provided on the baking plate. The dough can preferably penetrate into the steam bars in the area of the flat wafers, in particular shoot. If necessary, the dough can also penetrate, in particular shoot, into the steam bars in the area of the flea waffle area.
Die Backform 18 weist eine Teilungsebene 8 auf, entlang derer die Backform 18 geteilt ist. Der Verlauf der ersten Produktkavität 6 entfernt sich weiter von der Teilungsebene 8 als der Verlauf der zweiten Produktkavität 7. The baking mold 18 has a parting plane 8 along which the baking mold 18 is divided. The course of the first product cavity 6 is further away from the dividing plane 8 than the course of the second product cavity 7.
Zudem weist die zweite Produktkavität 7 eine Gravur 13 auf, die am Backzwischenprodukt 1 , insbesondere am zweiten Backproduktteil 3, Rippen 17 bildet. Diese Rippen 17 stehen vom Kernbereich mit seiner Kerndicke 12 des zweiten Backproduktteils 3 ab. Die Kerndicke 12 des zweiten Backproduktteils 3 ist in dieser Ausführungsform größer als die Kerndicke 11 des ersten Backproduktteils 2. Dies wird insbesondere dadurch bewirkt, dass die freie Dicke 10 der zweiten Produktkavität 7 größer ist als die freie Dicke 9 der ersten Produktkavität 6. In addition, the second product cavity 7 has an engraving 13 which forms ribs 17 on the intermediate baked product 1, in particular on the second baked product part 3. These ribs 17 protrude from the core area with its core thickness 12 of the second baked product part 3. The core thickness 12 of the second baked product part 3 is greater in this embodiment than the core thickness 11 of the first baked product part 2. This is particularly caused by the fact that the free thickness 10 of the second product cavity 7 is greater than the free thickness 9 of the first product cavity 6.
Das Backzwischenprodukt 1 umfasst eine Flaupterstreckungsebene 15, entlang derer nebeneinander die Backproduktteile 2, 3 angeordnet sind. In der vorliegenden Ausführungsform der Fig. 3 sind zwei unterschiedliche Backproduktteile 2, 3 in einer einzigen Backform 18 vorgesehen. The intermediate baked product 1 comprises a flake extension plane 15 along which the baked product parts 2, 3 are arranged next to one another. In the present embodiment of FIG. 3, two different baked product parts 2, 3 are provided in a single baking pan 18.
Fig. 4 zeigt eine weitere Ausführungsform eines Details einer Backform 18. Bei dieser Backform 18 sind zwei unterschiedliche Produktkavitäten 6, 7 vorgesehen. Eine erste Produktkavität 6 zur Bildung eines ersten Backproduktteils 2 und eine zweite Produktkavität 7 zur Bildung eines zweiten Backproduktteils 3. 4 shows a further embodiment of a detail of a baking pan 18. In this baking pan 18, two different product cavities 6, 7 are provided. A first product cavity 6 for forming a first baked product part 2 and a second product cavity 7 for forming a second baked product part 3.
In der vorliegenden Ausführungsform sind beide Backproduktteile 2, 3 als Flachwaffeln ausgebildet, wobei die beiden Backproduktteile 2, 3 dennoch dreidimensional unterschiedlich geformt sind. In the present embodiment, both baked product parts 2, 3 are designed as flat wafers, the two baked product parts 2, 3 nevertheless being shaped differently in three dimensions.
Die erste Produktkavität 6 weist eine Gravur 13 auf, durch die am ersten Backproduktteil 2 Rippen 16 gebildet werden. Die zweite Produktkavität 7 weist eine Gravur 14 auf, die am zweiten Backproduktteil 3 Rippen 17 bilden. The first product cavity 6 has an engraving 13 by means of which ribs 16 are formed on the first baked product part 2. The second product cavity 7 has an engraving 14 which forms ribs 17 on the second baked product part 3.
Die Rippen 16, 17 sind jedoch unterschiedlich dimensioniert. Insbesondere stehen die Rippen 16, 17 vom Kernbereich des Backzwischenproduktes 1 ab, wobei das Volumen der Gravuren 14 der zweiten Produktkavität 7 zusammen ein kleineres Volumen hat als die Gravuren 13 der ersten Produktkavität 6. The ribs 16, 17 are, however, dimensioned differently. In particular, the ribs 16, 17 protrude from the core area of the intermediate baking product 1, the volume of the engravings 14 of the second product cavity 7 together having a smaller volume than the engravings 13 of the first product cavity 6.
Die freie Dicke 10 der zweiten Produktkavität 7 und damit auch die Kerndicke 12 des zweiten Backproduktteils 3 ist größer als die freie Dicke 9 der ersten Produktkavität 6 und damit auch der Kerndicke 11 des ersten Backproduktteils 2. Durch diese Ausgestaltung kann, trotz derselben Backparameter, derselben Backdauer und der unterschiedlichen geometrischen Form, derselbe Ausbackgrad und insbesondere dieselbe Restfeuchtigkeit der Backproduktteile 2, 3 erzielt werden. The free thickness 10 of the second product cavity 7 and thus also the core thickness 12 of the second baked product part 3 is greater than the free thickness 9 of the first product cavity 6 and thus also the core thickness 11 of the first baked product part 2 Baking duration and the different geometric shape, the same degree of baking and in particular the same residual moisture of the baked product parts 2, 3 can be achieved.
Fig. 5 zeigt eine Aufsicht auf ein Backzwischenprodukt 1, wobei die Blickrichtung im Wesentlichen normal zur Flaupterstreckungsebene 15 verläuft. Das Backzwischenprodukt 1 umfasst mehrere erste Backproduktteile 2 und mehrere zweite Backproduktteile 3. In der vorliegenden Ausführungsform sind die ersten Backproduktteile 2 als Hohlwaffelteile und die zweiten Backproduktteile 3 als Flachwaffeln ausgebildet. FIG. 5 shows a plan view of an intermediate baking product 1, the viewing direction running essentially normal to the plane 15 of extension. The intermediate baked product 1 comprises a plurality of first baked product parts 2 and a plurality of second baked product parts 3. In the present embodiment, the first Baked product parts 2 designed as hollow wafers and the second baked product parts 3 as flat wafers.
Die Backform 18 der Ausführungsform der Fig. 5 entspricht einer Negativform des Backzwischenproduktes 1 , insbesondere analog zur Ausgestaltung der Figuren 3 und gegebenenfalls 4. The baking pan 18 of the embodiment of FIG. 5 corresponds to a negative form of the intermediate baking product 1, in particular analogous to the configuration of FIGS. 3 and, if appropriate, 4.
Beim Backzwischenprodukt 1 der Fig. 5 sind die ersten Backproduktteile 2 und die zweiten Backproduktteile 3 derart ausgestaltet, dass sie nach dem Backvorgang dieselbe Restfeuchtigkeit aufweisen, obwohl sie unterschiedlich dreidimensional ausgeformt sind. Bevorzugt wird dieselbe Restfeuchtigkeit dadurch erreicht, dass in den Produktkavitäten 6, 7 der Backform 18 das annähernd gleiche Teigvolumen und/oder die annähernd gleiche Teigmenge, insbesondere dass annährend gleiche Teigvolumen und/oder die annähernd gleiche Teigmenge in Bezug auf die Oberfläche der Produktkavitäten, eingebracht wird. Das heißt, es kann gegebenenfalls in den unterschiedlichen Produktkavitäten 6, 7, also insbesondere im Hohlwaffelbereich und im Flachwaffelbereich, der Backform 18 das annähernd gleiche Teigvolumen und/oder die annähernd gleiche Teigmenge eingebracht sein. In the intermediate baked product 1 of FIG. 5, the first baked product parts 2 and the second baked product parts 3 are designed in such a way that they have the same residual moisture after the baking process, although they are shaped differently three-dimensionally. The same residual moisture is preferably achieved by introducing approximately the same volume of dough and / or approximately the same amount of dough, in particular that approximately the same volume of dough and / or approximately the same amount of dough in relation to the surface of the product cavities, into the product cavities 6, 7 of the baking pan 18 becomes. This means that approximately the same volume of dough and / or approximately the same amount of dough can optionally be introduced into the different product cavities 6, 7, in particular in the hollow wafers area and in the flat wafers area, of the baking pan 18.
Bei dem Backzwischenprodukt 1 gemäß Fig. 5 sind zusätzlich Funktionsbackproduktteile 20 vorgesehen. In the case of the intermediate baked product 1 according to FIG. 5, functional baked product parts 20 are additionally provided.
In der vorliegenden Ausführungsform sind die Funktionsbackproduktteile 20 derart ausgebildet, die Bewegung des Teiges in den Produktkavitäten 6, 7 der Backform 18, insbesondere im Flachwaffelbereich, während des Ausbackens, bevorzugt in der Hochdruckphase des Backprozesses, zu vergleichmäßigen, insbesondere zu bremsen. Mit anderen Worten sind die Funktionsbackproduktteile 20 gemäß dieser Ausführungsform dazu eingerichtet und/oder ausgebildet, die Geschwindigkeit und/oder Verteilung des Teiges in den Produktkavitäten 6, 7 der Backform 18, insbesondere im Hohlwaffelbereich und im Fachwaffelbereich, zu vergleichmäßigen. In the present embodiment, the functional baked product parts 20 are designed in such a way that the movement of the dough in the product cavities 6, 7 of the baking pan 18, in particular in the flat wafer area, during baking, preferably in the high-pressure phase of the baking process, is evened out, in particular braked. In other words, the functional baked product parts 20 according to this embodiment are set up and / or designed to equalize the speed and / or distribution of the dough in the product cavities 6, 7 of the baking pan 18, in particular in the hollow waffle area and in the compartment waffle area.
In der vorliegenden Ausführungsform sind diese Funktionsbackproduktteile 20 Stützelemente, die verhindern sollen, dass das Backzwischenprodukt 1 beschädigt wird, wenn es plan auf einem Untergrund, beispielsweise auf einem Bandförderer, aufliegt. Die Funktionsbackproduktteile 20 erheben sich in demselben Ausmaß von der Haupterstreckungsebene 15 wie die ersten Backproduktteile 2, sodass das gesamte Backzwischenprodukt 1 auch im Randbereich plan aufliegen kann. In the present embodiment, these functional baked product parts 20 are support elements that are intended to prevent the intermediate baked product 1 from being damaged when it is flat on a surface, for example on a belt conveyor, rests. The functional baked product parts 20 rise to the same extent from the main extension plane 15 as the first baked product parts 2, so that the entire intermediate baked product 1 can also lie flat in the edge area.
Gegebenenfalls können die Funktionsbackproduktteile 20 eine aussteifende Wirkung haben bzw. die Stabilität des Backzwischenproduktes 1 verbessern. Alternativ können die Funktionsbackproduktteile 20 als Rippen, als Verstärkungsrippen oder als Stützfortsätze ausgebildet sein. If necessary, the functional baked product parts 20 can have a stiffening effect or improve the stability of the intermediate baked product 1. Alternatively, the functional baked product parts 20 can be designed as ribs, as reinforcement ribs or as support extensions.
Gemäß dieser Ausführungsform sind die unterschiedlichen Produktkavitäten 6, 7, insbesondere der Hohlwaffel- und der Flachwaffelbereich, schachbrettartig auf der Backplattei 9 angeordnet. According to this embodiment, the different product cavities 6, 7, in particular the hollow wafers and flat wafers, are arranged in a checkerboard manner on the baking plate 9.
Gemäß dieser Ausführungsform sind die Funktionsbackproduktteile 20 an der Backplatte 19, insbesondere im Randbereich der Backform 18 und/oder der Backplatte 19 und somit auch im Randbereich des Backzwischenproduktes 1 vorgesehen. According to this embodiment, the functional baked product parts 20 are provided on the baking plate 19, in particular in the edge area of the baking pan 18 and / or the baking plate 19 and thus also in the edge area of the intermediate baking product 1.
Gemäß dieser Ausführungsform sind die Funktionsbackproduktteile 20, insbesondere rechts und links, an den langen Seiten der Backform 18, der Backplatte 19 und des Backzwischenproduktes 1 angeordnet. According to this embodiment, the functional baked product parts 20, in particular on the right and left, are arranged on the long sides of the baking pan 18, the baking plate 19 and the intermediate baking product 1.
Die Funktionsbackproduktteile 20 können, insbesondere nach dem Ausbacken, von dem Backzwischenprodukt 1 entfernt, insbesondere weggeschnitten, werden. Die entfernten Funktionsbackproduktteile 20 können dem Backabfall zugeführt werden. The functional baked product parts 20 can, in particular after baking, be removed from the intermediate baked product 1, in particular cut away. The removed functional baked product parts 20 can be fed to the baking waste.
Gegebenenfalls werden die die Waffelproduktplatten nach dem Backvorgang Rücken an Rücken gelegt. If necessary, the wafer product plates are placed back to back after the baking process.
Anschließend können die Ränder mit einer Trennvorrichtung, insbesondere einem Sägeblatt einer Säge, entfernt, insbesondere weggeschnitten, werden. Dadurch kann ein sogenanntes Waffelrohprodukt entstehen. Anschließend ist gegebenenfalls vorgesehen, mit einer Schneidevorrichtung, insbesondere mit einer Kreissäge, die Trennfugen zu bearbeiten. Dadurch kann beispielweise ein Waffelrohprodukt mit jeweils einer Länge von 5 Waffelstücken und einer Breite von 2 Waffelstücken entstehen. The edges can then be removed, in particular cut away, with a separating device, in particular a saw blade of a saw. This can create what is known as a raw wafer product. Subsequently, provision is made, if necessary, to machine the parting lines with a cutting device, in particular with a circular saw. In this way, for example, a raw wafer product with a length of 5 waffle pieces and a width of 2 waffle pieces can be created.
Das Waffelrohprodukt kann anschließend auf ein Transportband gelangen. The raw wafer product can then be placed on a conveyor belt.
Gegebenenfalls werden dann durch eine Wendevorrichtung alle Waffelrohprodukte gleich ausgerichtet, sodass beispielsweise die Öffnungen der Halbkugeln nach oben gerichtet sind. Gegebenenfalls kann dann die Schneidvorrichtung, insbesondere die Kreissäge, das Waffelrohprodukt, bevorzugt die Waffelstücke, auseinander schneiden. Anschließend könnend die auseinander geschnittenen Waffelrohprodukte weitertransportiert werden. If necessary, all raw wafer products are then aligned in the same way by a turning device, so that, for example, the openings of the hemispheres are directed upwards. If necessary, the cutting device, in particular the circular saw, can then cut the raw wafer product, preferably the wafer pieces, apart. The raw wafer products cut apart can then be transported further.
Fig. 6 zeigt eine schematische Schnittdarstellung eines möglichen zusammengesetzten Waffelproduktes, das ein erstes Backproduktteil 2 und ein zweites Backproduktteil 3 umfasst. Insbesondere sind die beiden Backproduktteile 2, 3 aus dem Backzwischenprodukt 1 gemäß Fig. 5 gebildet. Durch Vereinzeln der im Backzwischenprodukt 1 der Fig. 5 vorhandenen Backproduktteile 2, 3 und anschließendes Zusammensetzen zweier unterschiedlicher Backproduktteile 2, 3 kann das Waffelprodukt gebildet werden. Das erste Backproduktteil 2 ist als Hohlwaffel ausgebildet und das zweite Backproduktteil 3 als Flachwaffel. Die beiden Backproduktteile 2, 3 sind derart ausgestaltet, dass sie beim Backvorgang in der Backform 18 bei gleicher Backdauer und Backtemperatur im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. Die Kerndicke 12 des zweiten Backproduktteils 3 ist in diesem Fall größer als die Kerndicke 11 des ersten Backproduktteils 2. 6 shows a schematic sectional illustration of a possible assembled wafer product which comprises a first baked product part 2 and a second baked product part 3. In particular, the two baked product parts 2, 3 are formed from the intermediate baked product 1 according to FIG. 5. The wafer product can be formed by separating the baked product parts 2, 3 present in the intermediate baked product 1 of FIG. 5 and then assembling two different baked product parts 2, 3. The first baked product part 2 is designed as a hollow waffle and the second baked product part 3 as a flat waffle. The two baked product parts 2, 3 are designed in such a way that they have essentially the same residual moisture during the baking process in the baking pan 18 with the same baking time and baking temperature. The core thickness 12 of the second baked product part 3 is greater in this case than the core thickness 11 of the first baked product part 2.
Gegebenenfalls sind die Hohlräume zwischen den beiden Backproduktteilen 2, 3 mit einer Creme gefüllt. Gegebenenfalls werden die beiden zusammengesetzten Backproduktteile 2, 3 mit einem Überzug, beispielsweise mit einem essbaren Überzug, überzogen. If necessary, the cavities between the two baked product parts 2, 3 are filled with a cream. If necessary, the two assembled baked product parts 2, 3 are covered with a coating, for example with an edible coating.

Claims

Patentansprüche Claims
1. Backmaschine zur Herstellung von Backzwischenprodukten (1 ), wobei die Backzwischenprodukte (1) aus einer Waffelbackmasse in der Backmaschine gebackene formstabile, knusprig spröde Waffe Iformkörper sind, und wobei die Backzwischenprodukte (1) mindestens zwei dreidimensional unterschiedlich geformte Backproduktteile (2, 3), insbesondere ein erstes Backproduktteil (2) und ein zweites Backproduktteil (3), enthalten, umfassend: 1. Baking machine for the production of intermediate baking products (1), wherein the intermediate baking products (1) from a waffle baking compound baked in the baking machine are dimensionally stable, crispy, brittle weapon molded bodies, and wherein the intermediate baking products (1) are at least two three-dimensionally differently shaped baked product parts (2, 3) , in particular a first baked product part (2) and a second baked product part (3), comprising:
- einen im Backbetrieb beheizten Backraum (4), - an oven (4) heated during baking,
- mehrere kontinuierlich entlang eines Endlosförderers (5) der Backmaschine nacheinander durch den Backraum (4) beförderte Backformen (18), dadurch gekennzeichnet, - Several baking molds (18) conveyed continuously along an endless conveyor (5) of the baking machine one after the other through the baking space (4), characterized in that
- dass die Backformen (18) zur Bildung der unterschiedlichen Backproduktteile (2, 3) mindestens zwei unterschiedliche Produktkavitäten (6, 7), insbesondere mindestens eine erste Produktkavität (6) und mindestens eine zweite Produktkavität (7), aufweisen, deren Formen den zu erzeugenden Backproduktteilen (2, 3) entsprechen oder angepasst sind, - That the baking molds (18) to form the different baked product parts (2, 3) have at least two different product cavities (6, 7), in particular at least one first product cavity (6) and at least one second product cavity (7), the shapes of which are to corresponding or adapted to the baking product parts (2, 3) that are produced,
- und dass die Produktkavitäten (6, 7) derart dimensioniert sind, dass die in den Produktkavitäten (6, 7) während des Backvorgangs gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. - and that the product cavities (6, 7) are dimensioned in such a way that the baked product parts (2, 3) baked in the product cavities (6, 7) during the baking process, despite their different shapes with the same baking time and the same baking chamber temperature, essentially immediately after the baking process have the same residual moisture.
2. Backmaschine nach Anspruch 1 , dadurch gekennzeichnet, dass die Produktkavitäten (6, 7) derart dimensioniert sind, 2. Baking machine according to claim 1, characterized in that the product cavities (6, 7) are dimensioned such that
- dass die in den Produktkavitäten (6, 7) gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 0,9 % bis 1 ,9 % aufweisen, - That the baked product parts (2, 3) baked in the product cavities (6, 7) have a residual moisture in the range of 0.9% to 1.9% immediately after the baking process, despite their different shapes with the same baking time and the same baking space temperature,
- bevorzugt dass die in den Produktkavitäten (6, 7) gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,2 % bis 1 ,8 % aufweisen, - besonders bevorzugt dass die in den Produktkavitäten (6, 7) gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,3 % bis 1 ,5 % aufweisen. - It is preferred that the baked product parts (2, 3) baked in the product cavities (6, 7) have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process, despite their different shapes with the same baking time and the same baking space temperature, - Particularly preferred that the baked product parts (2, 3) baked in the product cavities (6, 7) have a residual moisture in the range of 1.3% to 1.5% immediately after the baking process despite their different shapes with the same baking time and the same baking space temperature.
3. Backmaschine nach Anspruch 1 oder 2, dadurch gekennzeichnet, 3. Baking machine according to claim 1 or 2, characterized in that
- dass gemischte Backformen (18) vorgesehen sind, in denen jeweils mindestens eine erste Produktkavität (6) und mindestens eine zweite Produktkavität (7) enthalten sind, - that mixed baking molds (18) are provided, each of which contains at least one first product cavity (6) and at least one second product cavity (7),
- und/oder dass einfache Backformen (18) vorgesehen sind, in denen jeweils entweder eine oder mehrere erste Produktkavitäten (6) oder eine oder mehrere zweite Produktkavitäten (7) enthalten sind. - and / or that simple baking molds (18) are provided, in each of which either one or more first product cavities (6) or one or more second product cavities (7) are contained.
4. Backmaschine nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Backformen (18) jeweils entlang einer Teilungsebene (8) geteilte, öffenbare und schließbare Backformen (18) sind und insbesondere durch Backzangen der Backmaschine gebildet sind. 4. Baking machine according to one of claims 1 to 3, characterized in that the baking molds (18) are each split, openable and closable baking molds (18) along a dividing plane (8) and are formed in particular by baking tongs of the baking machine.
5. Backmaschine nach Anspruch 4, dadurch gekennzeichnet, 5. Baking machine according to claim 4, characterized in that
- dass die Produktkavitäten (6, 7) einer Backform (18) nebeneinander entlang der Teilungsebene (8) der jeweiligen Backform (18) angeordnet sind, - that the product cavities (6, 7) of a baking mold (18) are arranged next to one another along the dividing plane (8) of the respective baking mold (18),
- dass sich der Verlauf der ersten Produktkavität (6) weiter von der Teilungsebene (8) entfernt als der Verlauf der zweiten Produktkavität (7), - that the course of the first product cavity (6) is further away from the dividing plane (8) than the course of the second product cavity (7),
- und dass die durchgehende freie Dicke (10) der zweiten Produktkavität (7) größer ist als die durchgehende freie Dicke (9) der ersten Produktkavität (6), sodass die Kerndicke (12) des herzustellenden zweiten Backproduktteils (3) größer ist als die Kerndicke (11) des ersten Backproduktteils (2). - and that the continuous free thickness (10) of the second product cavity (7) is greater than the continuous free thickness (9) of the first product cavity (6), so that the core thickness (12) of the second baked product part (3) to be produced is greater than that Core thickness (11) of the first baked product part (2).
6. Backmaschine nach Anspruch 4 oder 5, dadurch gekennzeichnet, 6. Baking machine according to claim 4 or 5, characterized in that
- dass die Produktkavitäten (6, 7) einer Backform (18) nebeneinander entlang der Teilungsebene (8) der jeweiligen Backform (18) angeordnet sind, - that the product cavities (6, 7) of a baking mold (18) are arranged next to one another along the dividing plane (8) of the respective baking mold (18),
- dass die ersten Produktkavitäten (6) zur Bildung von Hohlwaffeln eingerichtet sind, - dass die zweiten Produktkavitäten (7) zur Bildung von Flachwaffeln eingerichtet sind, - That the first product cavities (6) are set up to form hollow wafers, - That the second product cavities (7) are set up to form flat wafers,
- und dass die durchgehende freie Dicke (10) der zweiten Produktkavitäten (7) jeweils größer ist als die durchgehende freie Dicke (9) der ersten Produktkavitäten (6), sodass die Kerndicke der herzustellenden Flachwaffeln größer ist als die Kerndicke der Flohlwaffeln. - and that the continuous free thickness (10) of the second product cavities (7) is greater than the continuous free thickness (9) of the first product cavities (6), so that the core thickness of the flat wafers to be produced is greater than the core thickness of the flea wafers.
7. Backmaschine nach Anspruch 4 oder 5, dadurch gekennzeichnet, 7. Baking machine according to claim 4 or 5, characterized in that
- dass die Produktkavitäten (6, 7) einer Backform (18) nebeneinander entlang der Teilungsebene (8) der jeweiligen Backform (18) angeordnet sind, - that the product cavities (6, 7) of a baking mold (18) are arranged next to one another along the dividing plane (8) of the respective baking mold (18),
- dass die ersten Produktkavitäten (6) und die zweiten Produktkavitäten (7) zur Bildung von Flachwaffeln eingerichtet sind und jeweils nutförmige Gravuren (13, 14) zur Bildung von Rippen (16, 17) an der Oberfläche der Flachwaffeln umfassen,- That the first product cavities (6) and the second product cavities (7) are set up for the formation of flat wafers and each comprise groove-shaped engravings (13, 14) for the formation of ribs (16, 17) on the surface of the flat wafers,
- dass die zweiten Produktkavitäten (7) zur Bildung von Flachwaffeln eingerichtet sind, - That the second product cavities (7) are set up to form flat wafers,
- dass die Gravuren (13) der ersten Produktkavitäten (6) zusammen ein größeres Volumen einnehmen als die Gravuren (14) der zweiten Produktkavitäten (7),- that the engravings (13) of the first product cavities (6) together occupy a larger volume than the engravings (14) of the second product cavities (7),
- und dass durchgehende freie Dicke (10) der zweiten Produktkavitäten (7) jeweils größer ist als die durchgehende freie Dicke (9) der ersten Produktkavitäten (6), sodass die Kerndicke (12) der als Flachwaffeln ausgebildeten zweiten Backproduktteile (3) größer ist als die Kerndicke (11) der als Flachwaffeln ausgebildeten ersten Backproduktteile (2). - and that the continuous free thickness (10) of the second product cavities (7) is greater than the continuous free thickness (9) of the first product cavities (6), so that the core thickness (12) of the second baked product parts (3) designed as flat wafers is greater than the core thickness (11) of the first baked product parts (2) designed as flat wafers.
8. Backform (18), dadurch gekennzeichnet, dass die Backform (18) eine Backform (18) der Backmaschine gemäß der Ansprüche 1 bis 7 ist. 8. baking mold (18), characterized in that the baking mold (18) is a baking mold (18) of the baking machine according to claims 1 to 7.
9. Backform (18) nach Anspruch 8, dadurch gekennzeichnet, 9. baking mold (18) according to claim 8, characterized in that
- dass an der Backform (18) die unterschiedlichen Produktkavitäten (6, 7) in Längs- und/oder Querrichtung der Backform (18) abwechselnd angeordnet sind, - That the different product cavities (6, 7) are arranged alternately in the longitudinal and / or transverse direction of the baking mold (18) on the baking mold (18),
- und/oder dass die Produktkavitäten (6, 7) an der Backform (18) schachbrettartig angeordnet sind. - and / or that the product cavities (6, 7) are arranged on the baking pan (18) like a checkerboard.
10. Backform (18) nach Anspruch 8 oder 9, dadurch gekennzeichnet, - dass an der Backform (18) mindestens ein Funktionsbackproduktteil (20) vorgesehen ist, 10. baking mold (18) according to claim 8 or 9, characterized in that - That at least one functional baked product part (20) is provided on the baking pan (18),
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) im Randbereich der Backform (18) vorgesehen ist, - and / or that the at least one functional baked product part (20) is provided in the edge region of the baking pan (18),
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) jeweils, insbesondere rechts und links, an den langen Seiten der Backform (18) angeordnet ist. - and / or that the at least one functional baked product part (20) is arranged in each case, in particular on the right and left, on the long sides of the baking pan (18).
11. Backform (18) nach einem der Ansprüche 8 bis 10, dadurch gekennzeichnet,11. baking mold (18) according to one of claims 8 to 10, characterized in that
- dass das mindestens eine Funktionsbackproduktteil (20) dazu eingerichtet ist, die Stabilität des Backzwischenproduktes (1) zu erhöhen, - That the at least one functional baked product part (20) is set up to increase the stability of the intermediate baked product (1),
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) dazu eingerichtet ist, die Verteilung des Teiges in der Backform (18) zu vergleichmäßigen, insbesondere anzugleichen, - and / or that the at least one functional baked product part (20) is set up to even out the distribution of the dough in the baking pan (18), in particular to equalize it,
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) dazu eingerichtet ist, die Druckverhältnisse in der Backform (18) während des Ausbackens zu vergleichmäßigen, insbesondere zu stabilisieren, - and / or that the at least one functional baked product part (20) is set up to equalize, in particular to stabilize, the pressure conditions in the baking pan (18) during baking,
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) dazu eingerichtet ist, das im Wesentlichen beschädigungsfreie Ablösen des Backproduktes von der Backform (18) zu erleichtern, insbesondere zu ermöglichen, - and / or that the at least one functional baked product part (20) is set up to facilitate the essentially damage-free detachment of the baked product from the baking pan (18), in particular to enable
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) dazu eingerichtet ist, die Bewegung des Teiges in der Backform (18) während des Ausbackens zu verringern, insbesondere zu bremsen, - and / or that the at least one functional baked product part (20) is set up to reduce the movement of the dough in the baking pan (18) during baking, in particular to brake it,
- und/oder dass das mindestens eine Funktionsbackproduktteil (20) dazu eingerichtet ist, die Bewegung des Teiges, insbesondere die Geschwindigkeit des Teiges, in der Backform (18) während des Ausbackens im Wesentlichen zu vergleichmäßigen. - and / or that the at least one functional baked product part (20) is set up to substantially equalize the movement of the dough, in particular the speed of the dough, in the baking pan (18) during baking.
12. Verfahren zur Fierstellung von Backzwischenprodukten (1), wobei die Backzwischenprodukte (1) mindestens zwei dreidimensional unterschiedlich geformte Backproduktteile (2, 3), insbesondere ein erstes Backproduktteil (2) und ein zweites Backproduktteil (3), enthalten, insbesondere in einer Backmaschine nach einem der Ansprüche 1 bis 7, - wobei mehrere entlang eines Endlosförderers (5) nacheinander angeordnete Backformen (18) durch einen beheizten Backraum (4) bewegt werden, 12. A method for making intermediate baked products (1), the intermediate baked products (1) containing at least two three-dimensionally differently shaped baked product parts (2, 3), in particular a first baked product part (2) and a second baked product part (3), in particular in a baking machine according to one of claims 1 to 7, - wherein several baking molds (18) arranged one after the other along an endless conveyor (5) are moved through a heated baking chamber (4),
- wobei eine Waffe Ibackmasse eingebracht wird, die während einer Backdauer in den Backformen (18) zu formstabilen, knusprig spröden Waffelform körpern gebacken wird, dadurch gekennzeichnet, - With a weapon Iback mass is introduced, which is baked during a baking time in the baking molds (18) to form stable, crispy, brittle wafer-shaped bodies, characterized in that,
- dass die Backformen (18) zur Bildung der unterschiedlichen Backproduktteile (2, 3) mindestens zwei unterschiedliche Produktkavitäten (6, 7), insbesondere mindestens eine erste Produktkavität (6) und mindestens eine zweite Produktkavität (7), aufweisen, deren Formen den zu erzeugenden Backproduktteilen (2, 3) entsprechen oder angepasst sind, - That the baking molds (18) to form the different baked product parts (2, 3) have at least two different product cavities (6, 7), in particular at least one first product cavity (6) and at least one second product cavity (7), the shapes of which are to corresponding or adapted to the baking product parts (2, 3) that are produced,
- und dass die gebackenen Backproduktteile (2, 3) und/oder die Produktkavitäten (6, 7) derart dimensioniert sind, dass die Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer und gleicher Backraumtemperatur dennoch im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. - and that the baked product parts (2, 3) and / or the product cavities (6, 7) are dimensioned in such a way that the baked product parts (2, 3) still have essentially the same residual moisture despite their different shapes for the same baking time and the same baking space temperature.
13. Verfahren nach Anspruch 12, dadurch gekennzeichnet, 13. The method according to claim 12, characterized in that
- dass die gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 0,9 % bis 1 ,9 % aufweisen, - that the baked baked product parts (2, 3) despite their different shapes have a residual moisture in the range of 0.9% to 1.9% directly after the baking process for the same baking time,
- bevorzugt dass die gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,2 % bis 1 ,8 % aufweisen, dass die im Wesentlichen gleiche Restfeuchtigkeit im Bereich von 1 ,2% bis 1 ,8% liegt,- Preferably the baked product parts (2, 3) have a residual moisture in the range of 1.2% to 1.8% immediately after the baking process, despite their different shapes and with the same baking time, that the essentially same residual moisture in the range of 1.2 % to 1.8%,
- besonders bevorzugt dass die gebackenen Backproduktteile (2, 3) trotz ihrer unterschiedlichen Formen bei gleicher Backdauer direkt nach dem Backvorgang eine Restfeuchtigkeit im Bereich von 1 ,3 % bis 1 ,5 % aufweisen. - It is particularly preferred that the baked baked product parts (2, 3), despite their different shapes and with the same baking time, have a residual moisture in the range of 1.3% to 1.5% immediately after the baking process.
14. Backzwischenprodukt (1), insbesondere Waffelformkörper, hergestellt aus einer Waffelbackmasse, die zur Fierstellung unter Überdruck gebackener knusprig spröder Flachwaffeln oder Flohlwaffeln eigerichtet ist und die im rohen Zustand insbesondere einen Wassergehalt von 50% bis 70% aufweist, und bevorzugt hergestellt in einer Backmaschine nach einem der Ansprüche 1 bis 7 und/oder in einem Verfahren nach einem der Ansprüche 12 oder 13, 14. Intermediate baking product (1), in particular wafer shaped body, produced from a wafer baking mass which is designed for the filling of crispy, brittle flat wafers or flea waffles baked under pressure and which in the raw state in particular has a water content of 50% to 70%, and is preferred produced in a baking machine according to one of claims 1 to 7 and / or in a method according to one of claims 12 or 13,
- wobei das Backzwischenprodukt (1) mindestens zwei dreidimensional unterschiedlich geformte Backproduktteile (2, 3) enthält, insbesondere ein erstes Backproduktteil (2) und ein zweites Backproduktteil (3), - wherein the intermediate baked product (1) contains at least two three-dimensionally differently shaped baked product parts (2, 3), in particular a first baked product part (2) and a second baked product part (3),
- und wobei beide Backproduktteile (2, 3) direkt nach dem Backvorgang im Wesentlichen dieselbe Restfeuchtigkeit aufweisen. - and wherein both baked product parts (2, 3) have essentially the same residual moisture directly after the baking process.
15. Backzwischenprodukt (1) nach Anspruch 14, dadurch gekennzeichnet, 15. Intermediate baking product (1) according to claim 14, characterized in that
- dass entlang einer Haupterstreckungsebene (15) des Backzwischenproduktes (1) nebeneinander mindestens ein erster Backproduktteil (2) und mindestens ein zweiter Backproduktteil (3) angeordnet sind, - that at least one first baked product part (2) and at least one second baked product part (3) are arranged next to one another along a main plane (15) of the intermediate baked product (1),
- dass der erste Backproduktteil (2) eine Hohlwaffel ist, - That the first baked product part (2) is a hollow waffle,
- dass der zweite Backproduktteil (3) eine Flachwaffel ist, - That the second baked product part (3) is a flat wafer,
- und dass die Kerndicke (12) der Flachwaffel größer ist als die Kerndicke (11) der Hohlwaffel. - and that the core thickness (12) of the flat wafer is greater than the core thickness (11) of the hollow wafer.
EP20812377.8A 2019-12-02 2020-12-02 Baking machine and method for producing baking intermediate products, and baking mold and baking intermediate product Pending EP4068972A1 (en)

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