GB2154860A - Improvements in moulds for baking - Google Patents
Improvements in moulds for baking Download PDFInfo
- Publication number
- GB2154860A GB2154860A GB08504992A GB8504992A GB2154860A GB 2154860 A GB2154860 A GB 2154860A GB 08504992 A GB08504992 A GB 08504992A GB 8504992 A GB8504992 A GB 8504992A GB 2154860 A GB2154860 A GB 2154860A
- Authority
- GB
- United Kingdom
- Prior art keywords
- support
- baking
- mould
- mould according
- frame
- 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.)
- Granted
Links
- 239000004744 fabric Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 6
- 239000010935 stainless steel Substances 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 5
- 229920001296 polysiloxane Polymers 0.000 claims abstract description 4
- 239000002184 metal Substances 0.000 claims description 12
- 238000002788 crimping Methods 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 2
- 229920002994 synthetic fiber Polymers 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 3
- 238000003466 welding Methods 0.000 description 4
- 239000011449 brick Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005381 potential energy Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
- A21B3/133—Baking-tins; Baking forms for making bread
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
- Food-Manufacturing Devices (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
A mould 1 for baking, in particular for baking bread, has a rigid frame 3 to which a perforate deformable support 5 of stainless steel fabric is fastened to provide a cavity for the baking mixture, e.g. dough. The support 5 is coated with a layer of heat resistant, non-stick material such as silicone of a food contact grade to facilitate removal of the baked article. The stainless steel fabric assumes the shape of the article to be baked and is sufficiently rigid as not to be deformed under the effects of the baking mixture whilst permitting deformation to assist removal of the baked article. <IMAGE>
Description
SPECIFICATION
Improvements in moulds for baking
The present invention relates to improvements in moulds for baking and, in particular, though not exclusively, moulds for baking mixtures such as bread dough.
For loaves or doughs containing yeast and
baked in a mould, such as, for example,
loaves called sandwich loaves, brick loaves, tin loaves or the like, moulds made of folded sheet metal have always been used up to now with the joins between the two sheet-metal ends being made by means of welding, clamping or any other suitable assembly method. However, these moulds have many disdavantages.
On the one hand, it is practicaly impossible to bake bread in such a mould without greasing the mould beforehand. A person skilled in the art is well aware that such greasing is absolutely essential to allow the loaf to be removed from the mould. On the other hand, because of the use of greases and the difficulty of removing the loaf from the mould after baking without leaving any residues, it is also necessary to clean the moulds regularly and often.
It is an object of the present invention to provide a mould for baking which overcomes or at last mitigates the above-mentioned problems of the known moulds.
According to the present invention, there is provided a mould for baking comprising a rigid frame and a perforate deformable support fastened to the frame to provide a cavity for a baking mixture, the support being coated with a material which is acceptable for food contacting use, is resistant to the baking temperature and prevents the adhesion of the baking mixture to the support.
By the present invention, the baking mixture is contained in a perforate deformable support coated with a heat resistant, non-stick material of food contact grade which makes it possible to omit the previous step of greasing these mould. The support assumes the shape of the article to be baked, for example a loaf, and is sufficiently rigid as not to be deformed under the effect of the baking mixture whilst permitting deformation of the support to assist removal of the baked article.
Preferably the support consists of metal fabric, for example made of stainless steel.
However, the support may also consist of a synthetic fabric, a perforated synthetic or metal foil or a netting of suitable mesh size.
Advantageously, the support is coated with a layer of silicone of food-contact grade. Nevertheless, any other organic or inorganic product satisfying the requisite conditions may be used.
Preferably, where provided, a join between adjoining walls of the support takes the form of an external seam. In this way the seam is not visible on the inside of the support. Such external seam may be made by means of welding, folding or crimping.
Moulds according to the present invention
have been found to be particularly useful for
baking loaves. The use of a perforate deforma
ble support allows substantially improved heat transmission in comparison with the known
moulds made from sheet metal. As a result, a saving in energy during the steps of proving, fermentation and baking may be obtained.
Additionally, the loaf or mould may be cooled without risking condensation of the crust.
The provision of a coating of heat resistant, non-stick material of a food contact grade on the support simplifies the steps preparatory to baking by eliminating the mould greasing operation and reducing the mould cleaning operation to a minimum because the loaf does
not stick and consequently there are no residues of burnt dough which would otherwise further increase adhesion to the support. As a result, a considerable saving in time may be obtained which together with the potential energy saving above-mentioned can, of course, have a bearing on the cost price of the loaf produced. The absence of grease does not affect the test of the crust of the loaf.
A further advantage of the coating of heat resistant, non-stick material of food contact grade is that it permits a higher level of hygiene to be maintained. In fact, because greasing is usually carried out by spraying, the elimination of the greasing operation avoids splashes of grease in the surrounding area.
Another advantage of the mould according to the invention is that the loaf may be given a wrinkled surface effect by crases in the support when can contribute to the appearance of the loaf as being one made in a smali bakery.
The invention will now be described in more detail, by way of example only, with reference to the accompanying drawing in which the single Figure is a perspective view, partly cut-away for clarity, of a mould according to the present invention.
The mould 1 shown in the drawing consists of a rigid rectangular frame 3 made of stainless steel tube or rod and a perforate deformable support 5 made of stainless steel metal fabric. The support 5 is fastened to the frame 3 by turning the metal fabric around the frame and attaching the fabric to itself in the part constituting the wall of the mould by welding as indicated by reference numeral 7.
Alternatively, the frame may be constructed to permit the metal fabric to be fastened to the frame by crimping.
The side and end walls of the support 5 are joined at each corner of the mould by a join provided by an external seam 9 visible towards the outside of the mould. The join is made by means of welding or crimping. Any folds or angles are advantageously obtained by means of pressing or press forming in known manner.
The metal fabric of the support is coated with a layer of silicone (not shown) which is of a food contact grade, heat resistant and nonstick under the baking conditions.
The metal fabric of the support assumes the shape of the loaf, in this instance a rectangular cavity is formed for producing a brick loaf, and is sufficiently rigid in use to prevent deformation of the mould under the effect of the dough during the proving, fermentation and baking operations but can be deformed to assist removal of the baked loaf.
Several rigid frames may be joined together to form a multiple mould structure arranged so as to obtain the necessary dimensions for use with conventional transport devices, such as carrieages, guide rails and the like, upstream of the oven, inside the oven and downsteam of the oven.
It will be understood that the invention is not limited to the embodiment above-described, for example the support can be shaped by stamping, folding or any other shaping technique without there necessarily being a seam between adjoining walls.
Claims (11)
1. A mould for baking comprising a rigid frame and a perforate deformable support fastened to the frame to provide a cavity for a baking mixture, the support being being coated with a material which is acceptable for food contacting use, is resistant to the baking temperature and prevents the adhesion of the baking mixture to the support.
2. A mould according to claim 1 wherein the support consists of a metal or synthetic fabric, a perforated metal or synthetic foil or netting and is sufficiently rigid as not to be deformed under the effect of the baking mixture.
3. A mould according to claim 2 wherein the support consists of a stainless steel fabric.
4. A mould according to any one of the preceding claim wherein the support is coated with silicone of a food-contact grade.
5. A mould according to any one of the preceding claims wherein the support is shaped by stamping or folding.
6. A mould according to any one of the preceding claims wherein adjoining side and end walls of the support are joined by an external seam.
7. A mould according to any one of the preceding claims wherein the support is fastened to the frame by folding around the frame and attaching to tiself.
8. A mould according to any one of claim 1 to 6 wherein the support is fastened to the frame by crimping.
9. A mould according to any one of the preceding claims wherein the support is formed with at lease one crease.
10. A mould according to any one of the preceding claims comprising a plurality of frames joined together to form a multiple mould structure.
11. A mould for baking substantially as hereinbefore described with reference to the accompanying drawing.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE6/47935A BE899054A (en) | 1984-03-01 | 1984-03-01 | Carrier pocket for handling moulded leaf dough piece - is formed of braced metal gauze with non stick heat proof coating |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8504992D0 GB8504992D0 (en) | 1985-03-27 |
| GB2154860A true GB2154860A (en) | 1985-09-18 |
| GB2154860B GB2154860B (en) | 1987-05-20 |
Family
ID=3874939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08504992A Expired GB2154860B (en) | 1984-03-01 | 1985-02-27 | Improvements in moulds for baking |
Country Status (6)
| Country | Link |
|---|---|
| DE (1) | DE8504999U1 (en) |
| DK (1) | DK80785A (en) |
| GB (1) | GB2154860B (en) |
| LU (1) | LU85788A1 (en) |
| NL (1) | NL8500556A (en) |
| SE (1) | SE8500978L (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0235037A2 (en) * | 1986-02-21 | 1987-09-02 | Ets Guy Demarle | Polyvalent matter and membrane or form for supporting bread products or the like during the proving and cooking of the dough |
| FR2658034A2 (en) * | 1986-02-21 | 1991-08-16 | Demarle Guy Ets | Non-stick and self-supporting membrane forming a mould or indented sheet, and method for manufacturing it |
| US5232609A (en) * | 1986-02-21 | 1993-08-03 | Ets Guy Demarle | Self-supporting element used during the fermentation and baking of bread making products |
| EP1132000A1 (en) * | 2000-03-06 | 2001-09-12 | Bruno Meroni | Flexible mould for confectionery and bread-making |
| US7357270B2 (en) * | 2003-08-28 | 2008-04-15 | Mayrose Enterprises, Inc | Container holder and a system for supporting containers and a method for holding containers |
| US7419071B2 (en) | 2003-09-17 | 2008-09-02 | Mastrad Sa | Flexible mold with grasping handles |
| US7850035B2 (en) | 2004-07-01 | 2010-12-14 | Mastrad Sa | Baking sheet |
| US7971748B2 (en) | 2003-09-17 | 2011-07-05 | Mastrad Sa | Flexible mold with grasping handles |
| US8203107B2 (en) | 2004-05-27 | 2012-06-19 | Mastrad, S.A. | Microwavable cooking implements and methods for crisping food items using the same |
| BE1022609B1 (en) * | 2015-04-22 | 2016-06-15 | Johan Bergen | Baking mold |
| EP3212047A1 (en) * | 2014-10-28 | 2017-09-06 | I.C.B. Nv | Reinforced tray |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8100285B2 (en) | 2007-03-09 | 2012-01-24 | Danielle Aseff | Food cooking, serving and storage device |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB372566A (en) * | 1931-05-19 | 1932-05-12 | Harry Dean | Improvements in baking tins |
| GB689943A (en) * | 1951-04-18 | 1953-04-08 | John Thomson | Improvements in or relating to the baking of bread |
| GB912347A (en) * | 1959-03-16 | 1962-12-05 | Carl Brokat | Improved baking process, mould and associated frame therefor |
| US4092909A (en) * | 1976-07-12 | 1978-06-06 | Phillips John M | Perforated self-draining meatloaf baking pan |
| GB1589346A (en) * | 1978-05-24 | 1981-05-13 | Prestige Group Ltd | Pans |
| GB2073582A (en) * | 1980-03-25 | 1981-10-21 | Ekco Prod Inc | Baking pans |
-
1985
- 1985-02-22 DK DK80785A patent/DK80785A/en not_active Application Discontinuation
- 1985-02-22 DE DE19858504999 patent/DE8504999U1/en not_active Expired
- 1985-02-26 LU LU85788A patent/LU85788A1/en unknown
- 1985-02-27 GB GB08504992A patent/GB2154860B/en not_active Expired
- 1985-02-28 SE SE8500978A patent/SE8500978L/en not_active Application Discontinuation
- 1985-02-28 NL NL8500556A patent/NL8500556A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB372566A (en) * | 1931-05-19 | 1932-05-12 | Harry Dean | Improvements in baking tins |
| GB689943A (en) * | 1951-04-18 | 1953-04-08 | John Thomson | Improvements in or relating to the baking of bread |
| GB912347A (en) * | 1959-03-16 | 1962-12-05 | Carl Brokat | Improved baking process, mould and associated frame therefor |
| US4092909A (en) * | 1976-07-12 | 1978-06-06 | Phillips John M | Perforated self-draining meatloaf baking pan |
| GB1589346A (en) * | 1978-05-24 | 1981-05-13 | Prestige Group Ltd | Pans |
| GB2073582A (en) * | 1980-03-25 | 1981-10-21 | Ekco Prod Inc | Baking pans |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0235037A2 (en) * | 1986-02-21 | 1987-09-02 | Ets Guy Demarle | Polyvalent matter and membrane or form for supporting bread products or the like during the proving and cooking of the dough |
| EP0235037A3 (en) * | 1986-02-21 | 1988-07-27 | Ets Guy Demarle | Polyvalent matter and membrane or form for supporting bread products or the like during the proving and cooking of the dough |
| FR2658034A2 (en) * | 1986-02-21 | 1991-08-16 | Demarle Guy Ets | Non-stick and self-supporting membrane forming a mould or indented sheet, and method for manufacturing it |
| US5232609A (en) * | 1986-02-21 | 1993-08-03 | Ets Guy Demarle | Self-supporting element used during the fermentation and baking of bread making products |
| EP1132000A1 (en) * | 2000-03-06 | 2001-09-12 | Bruno Meroni | Flexible mould for confectionery and bread-making |
| US7357270B2 (en) * | 2003-08-28 | 2008-04-15 | Mayrose Enterprises, Inc | Container holder and a system for supporting containers and a method for holding containers |
| US7419071B2 (en) | 2003-09-17 | 2008-09-02 | Mastrad Sa | Flexible mold with grasping handles |
| US7971748B2 (en) | 2003-09-17 | 2011-07-05 | Mastrad Sa | Flexible mold with grasping handles |
| US8203107B2 (en) | 2004-05-27 | 2012-06-19 | Mastrad, S.A. | Microwavable cooking implements and methods for crisping food items using the same |
| US7850035B2 (en) | 2004-07-01 | 2010-12-14 | Mastrad Sa | Baking sheet |
| US7861886B2 (en) | 2004-07-01 | 2011-01-04 | Mastrad Sa | Baking sheet |
| EP3212047A1 (en) * | 2014-10-28 | 2017-09-06 | I.C.B. Nv | Reinforced tray |
| EP3212047B1 (en) * | 2014-10-28 | 2022-01-19 | I.C.B. Nv | Reinforced tray |
| BE1022609B1 (en) * | 2015-04-22 | 2016-06-15 | Johan Bergen | Baking mold |
Also Published As
| Publication number | Publication date |
|---|---|
| DK80785A (en) | 1985-09-02 |
| GB2154860B (en) | 1987-05-20 |
| SE8500978L (en) | 1985-09-02 |
| LU85788A1 (en) | 1985-12-11 |
| NL8500556A (en) | 1985-10-01 |
| DE8504999U1 (en) | 1985-07-04 |
| GB8504992D0 (en) | 1985-03-27 |
| SE8500978D0 (en) | 1985-02-28 |
| DK80785D0 (en) | 1985-02-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |