FI90950C - Procedure for cutting bakery products - Google Patents

Description

i 90950

Method for cutting bakery products

The present invention relates to a method for cutting bakery products, in which method the bakery product is directed to the cutting unit and the cutting is performed by means of a liquid jet.

The liquid jet has previously been used, for example, to provide the dough pieces with a desired pattern. An example is, for example, oblique cuts formed in the surface of French bread. Such a technique is described, for example, in U.S. Patent No. 4,876,934.

However, the present invention relates to the treatment of pre-baked bread. Today, the production of pre-sliced bread has increased considerably.

TamS is due, among other things, to an increase in consumers' desire for comfort and, on the other hand, to our safety concerns. The most important point of view is particularly important in households, where children in particular are vulnerable to injuries when handling knives, for example when making sandwiches.

According to the prior art, bakery products are cut by mechanical means, such as various types of silage saws, knives or other types of cutting blades. The T31 method of cutting is used in connection with both light, i.e. e.g. wheat bread and dark, e.g. rye bread.

25 TdllOin bakery products are cooled, usually for at least about one to four hours, before surgery to allow the cutting to succeed. This is also a prerequisite for keeping the cutting jaw clean and for Lei-pdaines not adhering to the larger blade, which would significantly reduce the cutting power of the blade and thus require constant cleaning and lubrication of the blade, which in turn would complicate the manufacturing process and production.

Pre-cut bakery products are usually packaged in 35 pieces.

2

The object of the present invention is to provide a method which avoids the above-mentioned drawbacks and which makes it possible to cut bakery products in an inexpensive and simple manner. This object is achieved by a method characterized in that the cutting is performed with the bakery product substantially uncooled after manufacture and in that the cutting is performed by means of a high-pressure jet spraying the bakery product.

The basic idea of the invention is to provide a cutting shear that maintains a permanent shear force and is as efficient as possible, which shear is suitable for cutting as many different types of bakery products as possible. The blade and sharpness of the high-pressure liquid jet guarantee an excellent 15 cutting points, regardless of the composition of the bakery product. Correspondingly, the actual adhesion phenomenon does not occur during the operation. In a particularly preferred embodiment of the present invention, it has been found that the cutting can be performed after the bakery product has been substantially uncooled. This brings special additional benefits.

As is well known, the bakery product is cut and the myOs are thus packaged chilled. This results in the mold in the environment being able to adhere to the bread selectively if the crust 25 breaks during cutting. The rupture of the crust allows the mold to pass into the cooled Lei pressure, which forms an excellent growth medium for the mold, leading to premature deterioration of the bakery product.

In the present invention, on the other hand, the cutting can be performed when the bakery product comes directly from the manufacture, i.e. when the product is so-called oven fresh, the internal temperature of the product being of the order of about 95 ° C is so high that no bacterial growth occurs. 35 These are required for the treatment required by the prior art, such as the additional addition of preservatives and soil additives and / or the pasteurization of the product. In addition, the additional time required for cooling in connection with the prior art can be completely eliminated.

An exemplary embodiment of the invention will be described in more detail below with reference to the accompanying schematic drawings, in which Figure 1 shows a basic view of a production line in which the present invention is applied, and Figure 2 shows a nozzle application operated by a cutting unit.

The production line shown in Figure 1 is an eslmerkkl solution which has proven to be suitable in particular for cutting dark, so-called rye grits. It is more difficult to cut such shampoos than to cut light, for example French bread, due to the composition of the rye bread material in question. In addition, the bread material has crumbs, i.e. hard grains that need to be cut, and on the other hand the bread material is sweet, which makes it particularly sticky in a hot, oven-fresh state.

The operation of said production line is described below.

the samples S are transferred from the baking line, e.g. past two water-cutting nozzles 7 (not shown) connected to a fluid jet (not shown) arranged next to each feed conveyor 30. the samples S pass past the nozzles in a horizontal position, whereby the nozzle directs the high-pressure water jet substantially to the central plane of each sample, whereby the samples are cut in half. The samples are preferably supported on grapple members 9, which are described more closely below. The water jet discharged from the nozzles 7 is received by means of two plates 8, preferably of carbide, through which the water is discharged from the cutting unit 1. The cut samples S 'are preferably conveyed by means of conveyors 5 for direct packaging for the reasons set out above.

Figure 2 shows a solution of the nozzle fit handled by the cutting unit. A high pressure nozzle 7, for example a laser-saturated sapphire nozzle with a diameter of the order of about 0.10 to 0.15 mm, a water jet pressure of the order of about 3400 to 3700 bar, is directed towards the grapple member 8. The grapple member is shaped so as to be able to receive and support the cut-off s 5A. to a carbide plate 9 which dampens the high-pressure jet and directs it away from the cutting unit 1. The elements 8a of the grapple member 8 are preferably provided with spike members 8b or the like to support the samples during transport and cutting. It is preferred that at least one of the groove elements be displaceable a certain distance after the cut so that the halves of the cut shampoo can be kept separate for some time in silence to prevent possible re-infection of the cut.

The drawing and the related description are only intended to illustrate the basic idea of the present invention. The details of the method according to the invention may vary within the scope of the claim.

Although only the cutting of the so-called oven-fresh dark, in particular rye carcass ampoule, has been described above, it is clear that the present invention can be applied to the cutting of all other types of bakery products. The liquid nozzle cut is naturally suitable for cutting myds cold, 35 i.e. chilled bakery product. A specific example of 90950 5 is, for example, frozen confectionery. On the other hand, the cutting unit may comprise several nozzles arranged in parallel and / or opposite to each other, for example for slicing whole bread. The nozzle (s) for Ku-5 cuts can be adapted to move / move according to the desired pattern. The example described above has been chosen mainly because cutting dark bread with the prior art has proved more difficult than cutting other bread.

Claims (1)

A method for cutting bakery products, in which the bakery product (S) is guided at the cutting unit (1) 5 and the cutting is performed by means of a liquid jet, characterized in that the cutting is performed with the baking product (S) substantially unchilled. , by means of a blowing liquid jet of bakery product (S). 10 ^ F0rfarande fOr skarning av daverodukter, vid vilket fbrfarande en dredgerproduct (S) leds to the contact and the weaning of the wader product, can be carried out, in which case the weaner product (S) or the ware product skarningen utilization in the field of genomic excavation products (S).