FI106358B - Baked product and method for its production - Google Patents

Description

106358

Baking product and process for its preparation

The present invention relates to a planar baking product, such as bread, in particular post-baking bread, which is easily cut. The invention also relates to a process for preparing a baking product.

It is known that when baked in a baking oven bread, it dries, hardens and hardens due to the glue-like nature of rye. Post-baking bread processing has been identified as a problem because it is difficult to cut even after it is split. There is a clear demand in the aftermarket bread market for a product that is easily cut into ready-to-use pieces without the use of knives or other aids.

From US patent 63850 there is known a method for making a loaf of substantially round bread, after which the bread has undergone two cuts after baking. A second cut is formed to encircle the edge portion of the bread, wherein the cut divides the bread in the direction of the main plane of the bread into two portions, and the second cut is formed perpendicular to the plane of the first cut so that the bread is divided into at least two pairs of blocks. Between adjacent blocks *, a fracture base connecting the blocks is left. The cuts are partial and the bread can be folded • into pieces.

. ·. : Folding with 25 GB patented product 63850 • i ·. however, you will not succeed without the aids, but rather a sharp knife is required.

Also known is a perforated afterburner, shaped like a perforated bread, which is split and has a surface with radial grooves. However, such a round • · «s * ... · product has the problem of having a large uniform baking surface on the outside of the bread, which * -. ···. the top and bottom halves of the loaf are easy to stick together and the formation of pieces still requires a good sharp *. * * 35 knife. The circular product has a higher suction power and adhesive properties for the fireplace insert and the removable component. Portions of bread can be broken, but knives are needed to make essentially regular cuts.

According to the present invention, easy cleavage was achieved by a substantially polygonal product as described in claims 1-13.

The substantially polygonal baking product according to the invention is preferably a substantially regular polygon, such as a square, pentagon, hexagon, hexagon or octagon. Particularly preferably, the product is square. The product may also be in the form of a rectangle, diamond or triangle, for example.

The baking product according to the invention is split into a top and bottom coke after Pais-15 in the direction of the main plane of the bread. At least one of its halves is provided with break lines that divide the bread into segments. The bread is then easily foldable into blocks along fractures, after which the upper and lower halves of each block can be rotated apart. Fracture lines are preferably formed in the baking product in the dough step before the bread is baked.

Preferably, the baking product has a substantially regular polygon shape, whereby the fracture lines are arranged radially so as to divide the bread into substantially symmetrical blocks of the number ♦ ·. . ·. number of polygon angles.

The fractures are preferably arranged such that they start substantially from the center of the sides of the polygon. In addition, the bread is preferably curved inwardly along the fractures at the fractures.

• · · '... · The bread preferably contains a hole, which is usually arranged in the middle of the product. The hole may be round, but preferably has the shape of a polygon corresponding to the bread. The fracture lines are then preferably arranged so that they extend from the corners of the polygonal hole and end to the outside of the bread, suitably curved inwards at the fracture lines. This solution makes the breaking line as short as possible, which facilitates the folding of the bread into the blocks.

Thus, it is essential for the product according to the invention that it includes corners on the outer circumference of the bread and in the hole-bread type product, preferably also in the center of the bread. When baking bread, the corners bake more than the rest of the bread, resulting in inconsistent baking in the product. This more efficient baking of the corners makes the top and bottom halves of the blocks easily removable when slicing the bread.

The invention will now be described with reference to the preferred exemplary embodiment of Figures 1, 2 and 3, in which Figure 1A shows a square bread according to the invention in cross-sectional side view with the blocks still attached to one another, Figure 1B showing the bread according to the invention Fig. 2A shows the bread according to the invention in side view: folded in one direction, Fig. 2B shows the bread according to the invention from above a; . ·. Fig. 3A shows the bread according to the invention in a side view ♦ · · '···' folded in two directions, with the upper part of the pattern separated by the top and bottom halves of the blocks, and •% * ··· * 30 3B shows a top view of a bread according to the invention folded in two directions.

: * · *; In Figures 1, 2, and 3, the invention has been applied to a substantially square-shaped perforated bread type product, preferably a rye after-baked bread.

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Fig. 1A is a side elevational view of baked, sliced bread with upper and lower loafs 1a and Ib and a broken line 2a on the loaf.

Preferably, the biscuit appearance of ne-5 and fracture lines of the baking product of Figures 1, 2 and 3 is preferably achieved in the dough step by means of a die having deeper blades for shaping the bread appearance and lower blades for fracture forming. The deeper blades of the die cutter extend throughout the dough mat and completely separate the baking product from the dough mat. The lower blades of the Stans dryer only partially reach the dough mat, whereby the break lines for forming the blocks do not separate the blocks from the baking product, but the blocks remain together until the baking product is broken into blocks. The blades of the punching device used to form the fracture lines are preferably of the saw blade type.

The breaking lines can also be achieved by making the bread out of four separate, e.g. round, 20 pieces of dough, which are allowed to grow together during the baking phase. The fractures are then formed during the baking phase at the points of the bread where the dough pieces grow together.

Fig. IB, which shows the bread from above. : 25, while the blocks are still attached to each other, are marked · · · breaking lines 2a, 2aT, 2b, 2b 'which divide the bread into four substantially · symmetrical, circular blocks 3a, 3b, 3c and 3d. . Since this is a hole bread application, the bread 30 is also marked with a central hole 4, which is substantially · · · '... · square.

Preferably, the hole is formed by die punching. I created the blades of the die cutter extending all over the dough.

• · 1 • · «« «· 106358 5

Figure IB shows a substantially square shape of a hole corresponding to a square shape of bread. The square hole is arranged obliquely in the bread, and the fracture lines are arranged so that they start at the corners of a square 5 hole. At the fracture lines, the bread is curved inwardly with its periphery, so that the fracture lines are as short as possible and the blocks are therefore as close to each other as possible. The blocks can thus be easily folded apart, so that the formation of the breaking lines, for example by stamping only on one half, is sufficient. The underside of the bread, which has no broken lines, breaks at the same time as the upper half of the bread with broken lines is broken.

A typical bread size for a square bread 15 is e.g. about 20 x 20 cm, whereby the blocks are only attached to each other at a distance of about 2 to 4 cm at the break lines.

Fig. 2A is a side elevational view of the bread according to the invention, cut in half and folded, showing segments 3a and 3b of the upper half of the bread 1a and 3a 'and 3b' of the lower half Ib and the fracture 5 following the fracture.

Fig. 2B, which shows the bread in sectional view from above and folded in one direction, is marked with blocks 3a, 3b, 3c and 3d and breakpoints 5 along the breaking lines. The bread is thus folded in two blocks. with the blocks 3b and 3d and the blocks 3a and • · · * 3c, respectively, still attached to each other.

Fig. 3A, showing the bread according to the invention in half-fold and folded in two directions,

ml

- the upper half blocks 3a and 3b and the lower half corresponding blocks 3a 'and 3b' and the break point 5 in Figure 3A,

-. ···. in the lower portion, the upper and lower halves of the blocks are still attached to each other, and in the upper portion of Fig. 3A, the upper and lower halves of the block are separated. The top and bottom halves are easy to remove because the bread is already split.

β 106358

3Β, 3b, 3c and 3d, a break point 5 and a new break point 6.

As mentioned above, the cleavage of the spongy bread according to the invention is accomplished by first folding the bread in one direction at one of the breaking lines and then in the other direction at the other breaking lines. Because the blocks are only 10 cm apart, the breaking line is short and easy to break. The top and bottom halves are then separated from each other, which is easy as the bread is already sliced.

The same type of segmentation applies to other polygonal baking products according to the invention, i.e. the bread is first folded into blocks along fractures and then the upper and lower halves of each block are separated.

The baking product of the invention may also include a plurality of similar products joined together, e.g., two square breads joined together at their sides.

· · ,! The invention also relates to a process for making a baking product, such as bread, as described above, which is easily cut. Characteristic features of the process • 25 are described in claims 16 to 21.

• ·. . ·. The preparation of the baking product according to the invention typically involves the steps of (a) mixing the ingredients of the baking product into a dough, (b) allowing the dough to rise, (c) making the dough mat, which • • * ··· '3 0 are formed into substantially polygonal baking products and are stamped into these to distribute the bread. sex in blocks, (d) raising bakery products, (e), ·· *, baking baked goods, (f) baked bakery products cooled, (g) chilled bakery baked goods * * · * «'' 35 strips cutting and tearing and the lower half, \ * ·· and (h) are placed opposite.

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In the manufacture of industrial baking products, the dough is generally formed in step (c) into a continuous or quail mat, which is essentially cut into polygonal products 5 using the punching apparatus described above, using the deeper blades of the punching apparatus. The lower blades of the punching device, preferably of the saw blade type, form punches for forming breaking lines for dividing the bread into blocks. The latter punches do not extend to the bottom of the dough mat 10, whereby the blocks remain together until they are broken apart.

The formation of fracture lines by stamping as described above represents a preferred embodiment of the method of the invention. However, in an alternative method 15, step (c) described above can be replaced by the step of dividing the dough into blocks of the baking product, wherein step (d) aligns the dough pieces into polygonal baking products and raises the baking products so that baking products 20 (e) the dough pieces when baked grow to form a polygonal Leo kneading product. In this case, no separate punching is required,: T: but the broken lines are formed at the points of the bread where the dough pieces grow together.

. * .. · 25 If desired, a hole type product for the product. . ·. in the dough step, a hole, which may be round, is punched, but preferably it is a polygonal hole, which · · · * corresponds to the shape of a bread. The hole is formed using Stans Saw blades that extend through the dough mat.

Preferably, the splitting step is carried out in two steps, in which, in the first step, the baking product is partially cut from the outside of the bread. towards the center of the bread. The bread is then partially cut with a cutting device, e.g., about 1.5 cm '· * * 35 from the outside of the bread to the center of the bread. In the second step, the bread is transferred to a shredder and completely torn through its shape, retaining the upper and lower half.

The following describes, by way of example, the preparation of rye bread, in particular of post-oven bread.

5 Bread is used as a standard raw material for bread, especially rye bread. Commonly used starting materials are flour or flour mixture, water, salt, yeast and any additives. The ingredients are mixed into the dough and the dough is allowed to rise. The dough 10 is made into a continuous dough mat from which breads of the desired shape are punched.

In the present invention, breads are typically stamped into substantially polygonal, in particular regular polygonal, and preferably square, Lei-15s. In addition, during the dough step, punches are formed on the breads as described above to divide the breads into blocks. When making regular polygonal breads, the punches are formed so as to divide the bread into substantially symmetrical blocks.

When making square breads, the punches are preferably formed along two substantially perpendicular lines which extend substantially in the middle of the sides of the square and divide the bread into four substantially symmetrical segments. Hole Bread Making, ·. : At 25, a substantially square square hole is punched in the middle of the bread • «« * .1.

• · · * · ♦

The punching points can also be formed by baking •, · '·' the dough pieces corresponding to each block, e.g., round or polygonal dough pieces, and these are · · · · · · · · · · · · · · · fishing rods stick to each other. In particular, this method can be used to make square breads from a fourth, ··· dough piece and rectangular breads e.g.

*! 1 out of six or eight pieces of dough.

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The breads are raised, whereby the bread dough looks for its shape and the sharp cuts are slightly rounded. After that the bread is baked. Baking time on ordinary rye bread is in the order of less than an hour. The after-oven-5 bread, on the other hand, is characterized by a very long baking time, usually about 3 1/2 hours.

A good after-oven bread has a good baking color and a suitably thick crust. The shell retains the moisture content of the product (about 20%). When baked, the typical corners of the products of the invention fry more in relation to the straight sides, which have better removability. For example, a square product has eight straight spots and 20 specific, harder spots that are more heavily fried and drier. This inhomogeneous baking causes the top and bottom of the bread not to stick together after the bread has been split.

After baking, allow the bread to cool. The cooled bread is preferably sliced using the biphasic method, wherein the first step is a partial cutting of the bread as described above and a second step. in them, the bread is torn apart, keeping its shape in the upper and lower half. The halves are placed facing each other. Tearing is:. more advantageous than slicing the bread by cutting%; 25 wheat, because torn bread retains more moisture.

• · · // The bread is then packaged, usually in individual packages.

The bread according to the invention has been described above with the aid of exemplary embodiments relating to ♦ ·· 30 essentially square rye afterburner and a method for making it. The invention can also be applied to breads of other shapes, e.g., pentagonal, hexagonal, • 1 ♦ '···' hexagonal or octagonal, and i «also to diamond or triangular breads. Kek-V: 35 actuators can also be applied to, for example, ravens. Modifications may be made to the invention, however, without departing from the scope defined by the appended claims.

Claims (22)

1. An easy-to-cut, flat-breading product such as bread, which, after baking, is split into two halves (1a, Ib) to divide the bread in the direction of the main plane of the bread, and at least one of the halves (1a, 2a) , 2b, 2b ') dividing the bakery product into blocks (3a, 3b, 3c, 3d), whereby the bakery product is easily foldable into blocks 10 and along, followed by the top and bottom housings (1a, Ib) of each block. can be detached, characterized in that the baking product is substantially polygonal. A baking product according to claim 1, characterized in that it is substantially regular polygonal, wherein the fracture lines (2a, 2a ', 2b, 2b') are radially arranged to divide the baking product into substantially symmetrical blocks (3a, 3b, 3c). , 3d) whose number corresponds to the number of angles of a polygon. Baking product according to claim 1 or 2, characterized in that the fracture lines (2a, 2a ', · · V: 2b, 2b1) are arranged such that they start substantially in the middle of the sides of the polygon. A · · · · * according to any one of the preceding claims. a baking product, characterized in that it is curved inwardly at the fringes of the outer ring. • · · Baking product according to any one of the preceding claims, characterized in that it has a hole (4) fitted to it. A baking product according to claim 5, characterized in that the hole (4) has a circular shape. * »· Baking product according to claim 5, characterized in that the hole (4) is a second polygon, the hole shape corresponding to the shape of the baking product. Baking product according to claim 5, 6 or 7, characterized in that the hole (4) is arranged in the middle of the baking product. Baking product according to Claim 7 or 8, characterized in that the fracture lines (2a, 2a1,2b, 2b ') are arranged radially so as to extend from the corners of the polygonal hole (4) to the outer periphery of the baking product. A baking product according to claim 2, characterized in that the baking product is substantially square and is provided with break lines (2a, 2a1,2b, 2b ') along two substantially perpendicular lines (2a + 2a' and 2b + 2b '). extending substantially from the center of the sides of the square and dividing the bread into four substantially symmetrical segments (3a, 3b, 3c, 3d), wherein the baking product is easily folded into four segments first from one (2a, 2a ') and then from a second break line 20 (2b, 2b') then the upper and lower halves of each block can be detached. Baking product according to Claim 10, characterized in that it is curved inwardly at the fringes of its outer circumference. · * · .; 25 The bakery product of claim 10 or 11. This product is characterized by a round hole (4) in the center. • · · 10 106358 Baking product according to claim 10 or 11, characterized in that a diagonal hole (4) is obliquely centered in its center and fractures (2a, 2a) ', 2b, 2b') are arranged so that they start at the corners of a square hole. A baking product according to any one of the preceding claims, characterized in that it is a rye bread. „• · ♦ • * * •» 12 106358 A baking product according to claim 14, characterized in that it is an after-oven bread. Baking product according to one of Claims 1 to 4, characterized in that it is a rye-type afterburner 5 with a hole (4) in the center thereof. 17. A process for preparing a baking product according to any one of claims 1 to 16, comprising the steps of: (a) mixing the ingredients of the baking product into a dough, (b) allowing the dough to rise, (c) making the dough mat which is stamped into the desired baking products. and forming punches therein to divide the bakery product into blocks, (d) raising the bakery product, (e) baking the bakery product, (f) cooling the baked product, (g) cutting the baked bakery product by cutting and tearing the top and bottom, ), the halves are placed against each other, you feel - M, · that in step (c) the dough mat is cut into • »t V · into substantially polygonal baking products. A process for the preparation of a baking product according to any one of claims 1 to 16, which process comprises the following steps: a) mixing the ingredients of the baking product into a quinoa , ... (b) allowing the dough to rise, (c) dividing the dough into pieces corresponding to the baking product blocks, T: (d) matching the dough pieces to the desired shape; "** therefore, the baked goods and baked goods are raised, 4M (e) baked goods are baked, whereupon the dough« «· l '* 3 5 when baked together into a polygonal« · t' · baked product, 13 106358 (f) baked goods are cooled, (g) a) cutting the chilled baking products by cutting and tearing the top and bottom halves, and (h) aligning the halves, characterized in that, in step (d), the dough pieces are aligned to a substantially polygonal shape. vontatuot-roads. Method according to Claim 17 or 18, characterized in that the baking products 10 are punched in a dough step. Method according to Claim 19, characterized in that the hole has a circular shape. Method according to claim 20, characterized in that the hole is substantially polygonal, the shape of the hole corresponding to the shape of a bread. Method according to one of Claims 17 to 21, characterized in that the splitting step (g) is carried out in two steps, in which, in the first step, the baking product is partially cut from the outer periphery of the product and in the second step, the baking product is torn. • »· aaa • · a • • a • 1 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • · · A · a • · • II t taa • aa a «aa • · aaa · • aaa • · ·« · a * a • a · a ·. Aai 106358 14