IES67005B2 - A baking support device and method - Google Patents

Abstract

A device for supporting dough during proving and baking of French bread or baguettes comprises a tray 1 of corrugated metal with a silicon based non-stick coating, having an elongate grooved portion 2 and a frame support 3. The tray 1 is attached to the frame support 3 by rivets 34 which can be released by drilling means for repair of a damaged grooved portion 2. Dough to be proved is shaped and laid in a groove 2a-2h which is U-shaped with a round base and steep sidewalls to ensure the proving product is retained in the desired shape. The frame support 3 includes upstanding sidewalls 33 in the direction of travel on a conveyer belt, which are parallel to the longitudinal axis of the grooved portion 2. The sidewall 33 preventing piling up of trays during collisions while on a conveyer belt.

Description

A BAKING SUPPORT DEVICE AND METHOD The present invention relates to a support device for holding edible articles before and during baking and to a *· method for supporting the articles before and during baking. In particular, the invention relates to a device and method for handling dough formed into elongate shapes.

In the manufacture of edible products such as bread, a dough is prepared, shaped and proved (i.e. allowed to rise by standing in a warm position) prior to baking.

So-called French bread loaves or baguettes are typically shaped, then placed on a baking tray to prove, after which the tray is transferred to an oven to bake or part-bake the bread. Generally, the baking tray comprises a refractory material which is shaped to have a corrugated or waveform profile, each groove of which may accommodate a loaf. This grooved section is welded to a supporting member disposed beneath the section.

As the dough expands during proving, it tends partially to lose its moulded shape, as the grooves of the prior-art baking trays are sufficiently wide as to expand widthways.

Baking of bread is commonly done as part of an automated process in which the bread is transported by conveyor belt from one workstation to the next. Baguette trays of the type described above when placed on moving conveyor belts tend to pile up, making it inconvenient to use them in this way. Another problem associated with such trays results from the welding of the grooved section to the supporting member. Normally, the grooved section is coated with a non-stick material to facilitate release of the eventual baked or part-baked product from the tray.

From time to time, this coating must be renewed. However, s L Ί J - 2 repairing the grooved portion can frequently cause the supporting member to be damaged, preventing its use on an automated conveyor system.

It is an object of the present invention to seek to alleviate the above disadvantages.

Accordingly, the present invention provides a device for supporting a moulded edible bakable product during proving and baking, particularly an elongate bread product, comprising a shaped member having at least one elongate groove for receiving the moulded product, and a frame for supporting the shaped member, the frame and shaped member being connected together by releasable fasteners.

The invention also provides a method for supporting a moulded edible bakable product during proving and baking, particularly an elongate bread product comprising placing the moulded product in a device comprising a shaped member having at least one elongate groove dimensioned to retain the product in its moulded cross-sectional shape as the product expands during proving and baking and a frame for supporting the shaped member, the frame and shaped member being connected together by releasable fasteners.

Advantageously, the frame includes a pair of upright walls disposed on opposed sides of the shaped member, so that the upright walls of adjacent devices in a train of devices travelling on a conveyor belt contact one another to prevent the adjacent devices riding over one another.

Preferably, the bread product comprises baguette bread and the dimensions of the groove are in the range of 33-37 mm in height and 60-85 mm in width at the upper opening of the groove.

The invention will now be described more particularly with reference to the accompanying drawings which show, by way of example only, two embodiments of a baking support device according to the invention and in which: Figure 1 is a perspective view of a first embodiment of a baking support device; Figure 2 is a plan view of the device of Figure 1; Figure 3 is an end view of the device of Figure 1; Figure 4 is a side view of the device of Figure 1; and Figure 5 is a perspective view of a second embodiment of a baking support device.

Referring to Figures 1 to 4, the device comprises a tray 1 including a grooved portion 2 supported by a frame 3. The grooved portion 2 comprises a corrugated material which is arranged to present eight grooves 2a to 2h for receiving product. One or more doughpieces may be accommodated along the length of each groove. Each groove is shaped with a rounded base and steep sidewalls to ensure that the proving doughpiece is retained in the desired shape, that is to say, with a rounded base which has been prevented from flattening during proving. The prepared dough is shaped into the desired cross-sectional shaped and length and generally, to enhance the appearance of the finished product, a number of truncated, diagonal scorings are made in the top, upper facing surface. Each loaf is then laid in a groove 2a to 2h to prove. The size of each groove will have been selected so that as it rises, a given weight of shaped doughpiece will come into contact with the sidewalls of the groove and further rising is directed upwardly, with widthways spread of the product being prevented, by the sidewalls of the groove. The tray thus serves to support the rising dough in the rounded shape desired for the final product. For a finished baguette product of 5.5 cm width, 5 cm high and 58 cm long, made from a doughpiece weighing about 220 g, it has been found that suitable dimensions for each groove are 35 mm in height (vertical distance from crest to trough of each corrugation), and 60 mm in width between crests (excluding the width of the crest itself, the distance between crest centres being 71 mm).

As shown in Figures 1 to 4, the frame 3 comprises a pair of cross members 31, which extend underneath the grooved portion 2, one at each end thereof. The cross members 31 support between them a pair of spaced apart upstanding sloped walls 32 which extend along the length of the grooves.

The frame further includes a pair of vertical end walls 33 adjacent the walls 32. Thus, it will be appreciated that the frame constitutes a rigid construction which retains the grooved portion 2 securely within the frame. The grooved portion comprises a corrugated metal mesh coated with a silicon based non-stick coating to assist the product release from the tray after baking. The grooved portion 2 is fixed to the frame 3 with rivets 34 connected between the base of alternate grooves 2a, 2c, 2e and 2h and the cross members 31. This method of fixing permits easy detachment of a damaged grooved portion 2 from the frame 3 for repair purposes.

The end wall 33 presents a flat, upright outwardly facing surface at each side of the tray 1 in its direction of travel on a conveyor belt and this permits trays to be moved on the belt avoiding self piling of adjacent trays. , The base of the frame 3 of each tray 1 is carefully ground to ensure that the surface of the base is smooth and will « not snag or otherwise impede effective conveyor transport.

In an alternative embodiment shown in Figure 5, the tray 10 is provided with a grooved portion 20 which includes six grooves. This tray is shaped to hold a larger product, such as that sold are a Parisienne, having a size of 8 cm height, 8 cm width and 58 cm length. In this case, the shaped doughpiece will weigh about 460 g and the grooves measure 35 mm in height and 81 mm wall to wall at the top of the crest (inter-crest centres 94 mm).

It will of course be understood that the invention is not limited to the specific details described herein, which are given by way of example only, and that various modifications and alterations are possible within the scope of the invention as defined in the appended claims.

Claims (5)

1. CLAIMS; Ί. A device for supporting a moulded edible bakable product during proving and baking, particularly an elongate 5 bread product, comprising a shaped member having at least one elongate groove for receiving the moulded product, and a frame for supporting the shaped member, the frame and shaped member being connected together by releasable fasteners.

2. A method for supporting a moulded edible bakable product during proving and baking, particularly an elongate bread product comprising placing the moulded product in a device comprising a shaped member having at 15 least one elongate groove dimensioned to retain the product in its moulded cross-sectional shape as the product expands during proving and baking and a frame for supporting the shaped member, the frame and shaped member being connected together by releasable fasteners.

3. The invention according to Claims 1 or 2, in which the frame includes a pair of upright walls disposed on opposed sides of the shaped member, so that the upright walls of adjacent devices in a train of devices travelling on a 25 conveyor belt contact one another to prevent the adjacent devices riding over one another.

4. The invention according to any preceding claim, in which the bread product comprises baguette bread and the 30 dimensions of the groove are in the range of 33-37 mm in height and 60-85 mm in width at the upper opening of the groove.

5. The invention according to any preceding claim, 35 substantially as herein described with reference to or as shown in the accompanying drawings.