JP3678155B2 - Method for manufacturing baked confectionery having an embossed pattern with irregularities on its surface and its manufacturing apparatus - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a method for manufacturing a baked confectionery having an embossed pattern with irregularities on the surface and a manufacturing apparatus thereof, and more specifically, torayaki, cookie, etc. having an embossed pattern with irregularities on the surface. The present invention relates to a method for manufacturing baked confectionery and an apparatus for manufacturing the same.
[0002]
In this specification, the description will focus on the production of tora-yaki skin, but other baked goods can also be produced. In this production, paper having a large elongation and shrinkage in the fiber direction by wetting and heating, such as Japanese paper, glassine paper, kraft paper, and hatron paper, can be used as the laying paper.
[0003]
[Prior art]
Conventionally, various baked Japanese confectionery is known, and Dora baked confectionery is known as one of the most popular. Dora baked confectionery is one of the most popular Japanese confectionery. Usually, we apply a coating agent such as oil on a baking plate such as an iron plate, and then bake the dough in which the flour is melted with water. It is made of sandwiches.
[0004]
The baked confectionery made in this way has been made by hand, but recently most of them are mass-produced by mechanical means. Regardless of which method is used, oil is applied to the baking plate and baked. For this reason, the skin surface is infiltrated with oil in some form and the dough flavor is impaired. From this point of view, it is desirable to reduce the oil at the time of baking as much as possible, but such baking is also a craftsman's work.
[0005]
In addition, Japanese confectionery called Torayaki confectionery along with Dora baked confectionery is also known. Torayaki confectionery, like Dora baked confectionery, is a confectionery sandwiched between two pieces of skin, with an embossed pattern with irregularities on the surface of the skin. It is said that it is made of brown-colored stripes like tora skin, so it is called tora-yaki. In addition, since the skin of tora-baked confectionery has an embossed pattern like that of tora, it can be used as a Japanese confectionery with the contents sandwiched between them, and a cookie with an embossed pattern with irregularities on the surface. It is also used as-. However, such a tora-yaki skin or cookie has a strip-like grille and cannot be made by a device in which flat baking plates are connected endlessly like dora-yaki. For example, when making a confectionery having an embossed pattern on the surface as seen in Thai baked foods, this embossed pattern is transferred by using a baking plate with irregularities corresponding to the embossed pattern. A raised pattern can be formed on the surface of the baked confectionery. However, an embossed pattern such as tora-yaki is formed in a striped pattern with brown-colored convex portions as baked iron. For this reason, it is not possible to produce a tora-yaki skin using what appears to be a grilled plate for Thai baking.
[0006]
From this point of view, the present inventor has previously proposed a production method capable of continuously producing baked confectionery having a raised pattern on a flat baking plate. (See Japanese Patent Publication No. 55-47864)
[0007]
The previously proposed method is an apparatus for producing a dora-yaki skin by connecting flat baking plates in an endless manner, intermittently running on an endless track, and baking confectionery dough on the baking plates. It is a method of baking using as it is. That is, in this method, a web paper such as Japanese paper is stretched over an endless orbital baking plate, and a confectionery dough melted with water is dropped on the stretched Japanese paper. It is what is fired. With this method, stretched Japanese paper, etc. absorbs moisture in the confectionery dough, stretches locally, contacts the baking plate, and is heated and baked. Can be formed. Since this method is used, the paper must be stretched at intervals of about 0.5 to 3 mm without placing Japanese paper directly on the endless orbital baking plate. In order to stretch, the Japanese paper or the like must be configured as a continuous web, and the web-like Japanese paper or the like needs to run at the same speed as the baking plate.
[0008]
That is, as shown in FIG. 6, for example, the baking plates 2 such as a steel plate and a copper plate are connected by, for example, a locking tool 3 to form an endless track 1. The track 1 travels in the direction of the arrow, and each baking plate 2 is heated from the back by, for example, electric heating or other heating means 1a. In this baking apparatus, when the confectionery dough or the like is directly dropped onto the baking plate 2, baking proceeds with the running of the track 1 and is baked to produce a dora-baked skin.
[0009]
When the endless track 1 in which the baking plates 2 are connected in an endless manner is used in this way, the dora-yaki is manufactured. In addition, a rewinding roll 5 around which the web paper 4 is wound is attached, and a winding roll 6 for winding the web paper 4 is attached to the other end. For this reason, when manufacturing the toraki skin, the web paper 4 unwound from the roll 5 is floated on the baking plate 2 and the leading end of the web paper 4 is passed through the endless track 1. Guide to the other end and take up with the take-up roll 6. Thus, when the rewind roll 5 and the take-up roll 6 are provided at both ends of the endless track 1 and the web paper 4 is stretched, the dropped confectionery dough is locally baked through the web paper 4. 2 is baked in contact with the top, so that the baked surface of the confectionery dough can be baked but formed in stripes to form an uneven pattern.
[0010]
However, since the web paper needs to be floated and passed on the baking plate 2 when baked by the apparatus shown in FIG. 6 in this way, the winding speed of the winding roll 6 and the rewinding roll 5 Since it is necessary to adjust the rewinding speed and the web paper 4 to run in accordance with the intermittent running of the endless track 1 and to adjust the running speed equally, complicated adjustment equipment is required and the operation is complicated. become.
[0011]
More specifically, strip-like confectionery such as sponge cake is also produced through web paper on an endless track baking plate. However, it is not necessary to form a relief pattern with unevenness or a striped grille on the surface of a sponge cake or the like. For this reason, the web paper 4 is brought into direct contact with the baking plate 2 to bake the confectionery dough. That is, when the confectionery dough is dropped onto the web paper 4 from the supply hopper 7 and baked, the web paper is tensioned between the take-up roll 6 and the rewind roll 5 and is baked. Since it is in contact with the surface of 2, the baking surface of the confectionery dough becomes flat. Rather, web paper degrades with moisture and has a risk of cutting due to tension. In addition, when putting a content, the content 10 is dripped from the content supply hopper 8 on it.
[0012]
On the other hand, when manufacturing a baked confectionery skin having an embossed pattern on the surface, the web paper 4 is caused to travel at a speed equal to the traveling speed of the endless track 1. The gap G is kept in a floating state without being brought into contact with the top, for example, about 0.5 to 3 mm. For this reason, even if the confectionery dough is dropped, the dough on the floated web paper 4 sinks by an amount corresponding to the gap G, and even if a certain amount of tension is applied, a raised pattern is formed on the baking surface. And fired.
[0013]
When fired in this way, since the fiber structure of the web paper 4 has directionality, when moisture is applied to the web paper 4 from the fabric, the portion extends in the fiber direction and contracts when heated. A raised pattern can be formed on the placement surface of the fabric.
[0014]
That is, the web paper 4 floats leaving the gap G from the surface of the baking plate 2. When the confectionery dough is dripped, the web paper 4 becomes wet and swells due to moisture in the confectionery dough. Even if it swells in this way, the gap G is taken between the web paper 4 and the baking sheet 2, and therefore, as shown in FIG. 4b where the elongation is small does not swell so much and remains floating from the baking plate 2.
[0015]
For this reason, even if the surface of the baking plate 2 is flat, a raised pattern 9a is formed on the surface of the confectionery dough 9, and this portion is in contact with the baking plate 2 via the web paper 4. Baked but formed.
[0016]
According to this method, it is possible to form an embossed pattern on the surface of the confectionery dough using the flat baking plate 2 as it is, and it is extremely effective as a method for manufacturing a tora-yaki skin. However, as described above, it is necessary that there is always a gap G between the web paper and the baking sheet, and tension is applied to the web paper. For this reason, even if kraft paper, glassine paper, or hatron paper having a high tensile strength is used, there is a risk that the moisture-absorbing portion where moisture from the confectionery dough is absorbed deteriorates and is cut. The web paper is uneven, and the baked confectionery dough is difficult to separate, making it difficult to separate the web paper after baking. Further, since the web paper has a gap G on the baking plate, the web paper in which the web paper is continuous must be formed in a strip shape. For this reason, in the case of confectionery dough that is adhered and baked on the web paper, it cannot be inverted and turned over so that the unfired surface cannot be baked on the baking plate. From this point of view, it is unsuitable for the production of cookies that require firing of the unfired surface.
[0017]
[Problems to be solved by the invention]
The present invention aims to solve the above-mentioned drawbacks. Specifically, on the baking plates that are continuously connected and run intermittently, swelling due to moisture in the confectionery dough of the interposing paper or contact with the baking plates. When manufacturing baked confectionery that has uneven patterns on the surface, such as baked confectionery using shrinkage due to heating, the interposing paper is not a continuous web paper like the conventional example but a sheet of paper Constructs and forms a concavo-convex pattern without hindrance using free expansion and contraction by wet heating, while the confectionery dough after forming the concavo-convex pattern on the baking plate is reversed with the laying paper attached, and the unbaked surface We propose a method and apparatus that can also be fired.
[0018]
[Means for Solving the Problems]
That is, the method of the present invention intermittently runs and places a laying paper on a baking plate heated from the lower side, and then drops the confectionery dough on the laying paper, while the dripping wets the laying paper, and then continues. The confectionery dough is baked so that a concavo-convex pattern can be formed on the baked surface by wet heating on the wrapping paper using stretch and shrinkage, and then remains attached to the baked confectionery dough on the baking plate The reversing plate is made to intrude through the gap with the baking plate formed by sucking and lifting a part of the covering paper, turning the reversing plate to turn the confectionery dough, and then peeling the covering paper. Features.
[0019]
Further, an apparatus for carrying out such a method is an intermittently running endlessly connected and heated from the bottom, a laying sheet supply device for supplying a laid sheet on these baked sheets, a baked sheet A dough squeezing device for supplying confectionery dough on each sheet on the board, and a reversing device for inverting the dough baked on the baking sheet together with the laying paper and turning it over. A suction device that sucks up and lifts a part of the wrapping paper to form a gap with the baking sheet, and a reversing plate that turns through the confectionery dough while leaving the gap and sticking to the wrapping paper It is characterized by providing.
[0020]
The configuration and operation of these means will be described in more detail with reference to the drawings as follows.
[0021]
FIG. 1 is a front view of an example of a manufacturing apparatus for carrying out the method of the present invention.
[0022]
FIG. 2 is a plan view of the manufacturing apparatus shown in FIG.
[0023]
FIG. 3 is an enlarged view of a part of the manufacturing apparatus shown in FIG.
[0024]
4 (a) and 4 (b) are explanatory views of an example of an operation mode when the confectionery dough is reversed and turned over by the manufacturing apparatus shown in FIGS. 1 and 2. FIG.
[0025]
FIGS. 5A and 5B are explanatory views of an example of an operation mode when the confectionery dough is reversed and turned over by the manufacturing apparatus shown in FIGS. 1 and 2.
[0026]
FIG. 6 is an explanatory view of a conventional method for producing toraki.
[0027]
FIG. 7 is a detailed explanatory diagram of a part of the manufacturing method shown in FIG.
[0028]
First, in FIG. 1 and FIG. 2, the code | symbol 100 shows an example of the apparatus which implements the method of this invention. As shown in FIG. 1, the manufacturing apparatus 100 includes a baking plate 20 that runs intermittently, a dough drawing device 40, and a heating device 50 for baking plate, and this configuration is equivalent to the conventional dorayaki manufacturing device. is there. However, in this apparatus, a laying paper supply device 30 is provided on the entrance side, and laying paper 31 (see FIG. 3) is placed on the baking plate 20 one by one, and the confectionery dough 11 is dropped on the confectionery dough 11, The back surface, that is, the baking surface is baked on each baking sheet 20 with the laying paper 31 attached, and the confectionery dough 11 is different by being reversed by the inverting device 60 with the laying paper 31 attached. However, this is one feature of the method of the present invention.
[0029]
That is, the baking plate 20 is connected endlessly by a locking tool (not shown) to form an endless track, the track runs intermittently, and the confectionery dough 11 dropped during this travel is Baked. In the endless track configured as described above, the sheet 31 from the sheet supply device 30 is supplied to the baking plate 20 one by one. This lay paper 31 has the same properties as the web paper used in the method described in Japanese Patent Publication No. 55-47864 previously proposed by the present inventor, but is not a continuous belt-like web paper. As is apparent from the respective drawings in FIG. 4, the sheet is cut into a sheet shape in accordance with the dimensions of the baking plate 20.
[0030]
More specifically, the endless track in which the baking plate 20 is connected in an endless manner by the locking tool runs intermittently, and the baking plate 20 is repeatedly stopped and running at a constant cycle. During the stop and travel, the confectionery dough 11 is dropped from the dough drawing device 40, baked, and other processing required depending on the purpose is performed in the same manner as in the conventional Dorayaki manufacturing apparatus. Further, the debris attached to the baking plate 20 during such dripping and baking is removed by the scraping device 21, and the baking plate 20 is a baking plate heating device such as a heat source from the back side during traveling. Heated by 50.
[0031]
A sheet paper 31 is usually supplied from the sheet supply apparatus 30 for each sheet on the endless track 20.
[0032]
The covering paper 31 is supplied from a covering paper supply device 30 provided on the entrance side of the endless track, and the size of the covering paper 31 is set so as to cover the entire surface of each baking sheet 20 supplied from the covering paper supply device 30. Can be adjusted. Although the laying paper supply device 30 can be configured in any way, it is configured such that one sheet is sucked from the upper surface of the laid paper 31 and is placed on the baking plate 20. A sheet feeding mechanism used in a normal sheet-fed offset printing machine is known as the laying paper supply device 30 having such a structure. In this structure, as shown in FIG. 3, a paper absorber 32 and a stocker 33 in which the paper sheets 31 are stacked are provided, and the paper sheet 31 is sucked and moved in parallel by the tip of the paper absorber 32. The laying sheet 31 can be brought on each baking board 2 and placed on the baking board 20.
[0033]
Sheet paper supply device 30 configured as described above supplies one sheet of sheet paper on baking sheet 20, and each baking sheet 20 runs intermittently with sheet paper 31 placed thereon, The dough 11 dropped on the laying paper 31 is baked. That is, the laying sheet 31 on the baking plate 20 is left on and no tension is applied. For this reason, even if the moisture from the fabric 11 is moistened, it stretches in the fiber direction without any trouble, and even when heated from the baking plate 31, it shrinks without any trouble. An embossed pattern like a toraki can be formed. Further, in order to make the laying sheet 31 as it is placed in this way, it is necessary that the laying sheet 31 is assigned to each baking sheet 20, and this is one of the features of the method of the present invention. There is also one.
[0034]
More specifically, the firing method shown in FIGS. 6 and 7 is configured so that the web paper 4 is drawn on the baking plate 2 and travels without being placed on the baking plate 2. . For this reason, the web paper 4 is unwound and wound by the rolls 5 and 6 at both ends, and a certain amount of tension is always applied to the web paper 4. Therefore, since the gap G is provided between the baking plate 2 and the web paper 4, when the web paper 4 locally expands due to moisture, the expansion amount falls by the gap G due to the weight of the fabric 11. Then, the portion comes into contact with the grilled plate, and a raised pattern like a torayaki skin is formed. If there is no gap G, the web paper 4 itself is tensioned and stretched, so that the expansion of the fabric due to moisture is absorbed by the tension tension and wrinkles are not generated. Embossed patterns like leather cannot be formed.
[0035]
On the other hand, in the present invention, the spread sheet 31 is supplied for each baking sheet 20, and the spread sheet 31 is placed on the baking sheet 20, so that the spread sheet 31 travels with the baking sheet 20 for traveling. There is no tension. Therefore, it can always drive | work with the baking board 20 at the same speed, without controlling the traveling speed of the covering paper 31 separately. For this reason, since no tension is applied to the laying paper 31, when the wrapping paper 31 is moistened and heated, the laying paper 31 expands and contracts in the fiber direction without hindrance and can form irregularities without any hindrance.
[0036]
That is, the laying sheet 31 is placed for each baking plate 20 and is not tensioned at all. For this reason, even when the expansion / contraction by wet heating is used, the expansion / contraction can be freely performed.
[0037]
Next, the dough is dropped onto the baking plate 20 on which the laying paper 31 is placed. For this purpose, a dough drawing device 40 is provided. The fabric squeezing device 40 is configured by a normal hopper or the like, and can be configured to push out a predetermined fabric by a piston method or the like.
[0038]
In this case, the tora-yaki skin only needs to form a grille on one side, but a confectionery such as a cookie may need to form a grille on two sides. Even in this case, since the dough 11 is placed on the laying sheet 31, it can be reversed without any trouble with the laying sheet 31, and a confectionery such as a cookie can be made. Moreover, when making confectionery, such as a cookie, it is preferable to change the shape of the dough 11 as desired. For this purpose, as shown in FIG. 3, a two-stage hopper comprising an upper hopper 41 and a lower hopper 42 is attached under the dough drawing device 40, and the lower hopper 42 is configured to be movable in the width direction of the baking plate 20. . In the fabric squeezing device 40, when a predetermined amount of fabric is received by the upper hopper 41 and dropped while moving the lower hopper 42 in the width direction, the fabric can be molded into a desired shape. Note that the opening degree of the lower hopper 42 can be adjusted by the handle 43. Furthermore, as shown in FIG. 2, the narrowing nozzles 44 for the dough 11 are arranged side by side in the width direction, and at least two doughs 11 can be narrowed down.
[0039]
If comprised in this way, if the lower hopper 42 is moved in the width direction corresponding to the traveling movement of the baking plate 20, the confectionery dough can be narrowed down to a vertically long shape or a variety of shapes accordingly.
[0040]
In short, it is possible to perform operations such as line drawing by the movement of the lower hopper and the baking plate, and a design as desired can be made.
[0041]
Next, the dough 11 is baked as the baking plate 20 travels, and reaches the reversing device 60. The reversing device 60 is a device that turns over the dough 11 placed on the laying paper 31 together with the laying paper 31. Any apparatus having such a structure can be used as long as such an apparatus is used. However, since the apparatus is turned over together with the lay paper 31 on the baking sheet 20, FIGS. 4 (a), 4 (b) and 5 (a) are used. ) And (b).
[0042]
4 (a) and 4 (b) show the pretreatment stage when the dough baked on the baking plate is turned over, and FIGS. 5 (a) and 5 (b) show the confectionery dough that has obtained the pretreatment stage turned over. Indicates the flipping stage to be performed.
[0043]
That is, as shown in FIG. 4A, the baked confectionery dough 11 is sent while being placed on each baking plate 20. At this stage, a suction device 61 for sucking a part of the laying paper 31 is provided, and the suction device 61 is lifted at the front end of the laying paper 31. That is, the tip of the laying paper 31 is sucked by the suction device 61. Since the laying paper 31 is lifted during the suction, a gap is generated between the laying paper 31 and the baking sheet 20. At this time, as shown in FIG. 4B, the reversing plate 62 enters the gap, and the reversing plate 62 turns about 180 degrees about the pivot shaft 42a (see FIG. 5A). ) The dough 11 is turned over and sent to the preceding baking plate 20. (See FIG. 5 (b))
[0044]
Therefore, when the turning plate is turned, the dough 11 is turned over and placed on the preceding baking plate 20. If it does in this way, even if it is a plurality of confectionery dough 11, it will be turned over for every laying paper 31, and it can turn over very effectively. That is, it is known that a dough is fired by interposing a web paper or the like in an endless track connecting the baking plates 20 to form a sponge cake or the like. However, no matter which confectionery dough is baked, when web paper or the like is interposed, the web paper adheres to the baking surface of the baked confectionery dough, and it is impossible to invert the long web paper with the confectionery dough. This is a major drawback. On the other hand, in the present invention, since the laying sheet is not a web paper but a sheet, it can be easily reversed with the confectionery dough while being attached. In addition, this flipping can be easily performed without any trouble, and the firing is performed under the condition that the laying paper is interposed, and it is performed without the need for oil and other release agents, and is extremely smooth. Can do.
[0045]
The confectionery dough 11 turned upside down enters the cooling zone 70. In the cooling zone, the baked dough 11 is cooled to near normal temperature, and the laying paper 31 is peeled off in this cooled state.
[0046]
That is, as already known, baking the confectionery dough 11 with the laying paper 31 interposed on the baking plate 20 has been conventionally used for baking sponge cakes and the like. However, in such a case, since the confectionery dough is baked as a continuous material, it is possible to wind a continuous web paper in a state where the confectionery material is inverted. However, in the case of firing individual tora-yaki skin or small cookie as in the present invention, if it is a web-like wrapping paper, it cannot be carried out by winding it to separate the confectionery dough. . In particular, in the case of baked confectionery, the surface of the skin is uneven, which is somewhat difficult to lay. When this is handled, it is practically impossible to wind the web-like wrapping paper because the quality of the confectionery is impaired and the yield is poor.
[0047]
On the other hand, in the present invention, since the laying paper is supplied for each baking sheet, it is sufficient to separate the laying paper individually for each confectionery dough on the baking sheet. Even if it is done in the work, almost no effort is required. Moreover, even if it is carried out by mechanical means, it can be almost peeled off even if it is peeled off by spraying a small amount of moisture or the like from the laying paper side.
[0048]
【The invention's effect】
As explained in detail above, the present invention drops the confectionery dough dissolved in water on these baking plates while the endless track connecting the baking plates heated from the back side in an endless manner runs intermittently. It is a method to produce a baked confectionery that has an embossed pattern with irregularities on the surface, and is stretched in the fiber direction by moisture due to moisture in the confectionery dough, and contracted in the fiber direction by heating from the baking plate Place the laying paper on each baking sheet on the endless track, while dropping the confectionery dough on the laying paper and baking it with each laying paper attached to the baking surface, and then baking. The confectionery dough is inverted and turned over together with the laying paper adhered on the endless track.
[0049]
Therefore, it is the laying paper placed on each baking plate that intervenes on the baking plate, and when baked in this state, each laying paper can expand and contract freely without any restriction, and without any trouble An uneven pattern with unevenness can be formed on the fired surface of the dough.
[0050]
Further, after the covering paper is baked while being placed on the baking sheet, a part of the baking cloth is stuck and adhered to the baking surface of the confectionery cloth, so that the baked cloth can be reversed with the covering paper attached. Further, when the sheet is cooled to room temperature after inversion, the inverted paper can be easily peeled off from the surface. Also, since the confectionery dough can be reversed on an endless track, a cookie that requires firing on both the front and back sides can also be fired.
[0051]
In addition, although the example heated by the heating apparatus 50 from the lower part was shown above, the heating apparatus 51 from the upper part can also be provided.
[Brief description of the drawings]
FIG. 1 is a front view of an example of a manufacturing apparatus for carrying out the method of the present invention.
FIG. 2 is a plan view of the manufacturing apparatus shown in FIG.
FIG. 3 is an enlarged view of a part of the manufacturing apparatus shown in FIG.
4A and 4B are explanatory diagrams of an example of an operation mode when the confectionery dough is reversed and turned over by the manufacturing apparatus shown in FIGS. 1 and 2. FIG.
FIGS. 5A and 5B are explanatory views of an example of an operation mode when the confectionery dough is reversed and turned over by the manufacturing apparatus shown in FIGS. 1 and 2; FIGS.
FIG. 6 is an explanatory view of a conventional method for producing toraki.
7 is a detailed explanatory diagram of a part of the manufacturing method shown in FIG. 6;
[Explanation of symbols]
20 baking plate 30 laying paper supply device 40 dough drawing device 40
50 baking plate heating device 60 reversing device 70 cooling zone

Claims (5)

After placing the Shikishi on the baked plates to be heated from below intermittently traveling, while dropping the confectionery dough to this laid paper, the insole paper wetted by the dropwise addition, followed by the confectionary dough and so that the burned surface capable pattern of irregularities by utilizing expansion and contraction by wet heating formed in said insole paper and baking, followed by the that remain attached to the confectionery dough was baked on the baked plates The reversing plate is made to enter through a gap with the baking plate formed by sucking and lifting a part of the covering paper, and the reversing plate is turned to reverse the confectionery dough, and then the covering paper is peeled off. A method for producing a baked confectionery having an embossed pattern with irregularities on the surface . The method for producing a baked confectionery having an uneven pattern on the surface according to claim 1, wherein the baked confectionery is a baked confectionery skin or a cookie. The method for producing a baked confectionery having a raised pattern with unevenness on the surface according to claim 1, wherein Japanese kraft paper, glassine paper, or hatron paper is used as the laying paper. 2. The embossed pattern having unevenness on the surface according to claim 1, wherein the laid dough is cooled with a cooling zone together with the laying paper to which the baked confectionery dough is attached to peel off the laying paper. A method for producing baked goods. A baking plate that runs intermittently and is connected endlessly and heated from below , a laying paper supply device that supplies laying paper on these baking plates, and a confectionery on each laying paper on the baking plate comprising a dough squeezing device for supplying the dough, and a reversing device for inside out by reversing the baking dough with said laying paper on the baked plates, this reversing device, the insole paper on each baked plates one A suction device that sucks and pulls up the portion to form a gap with the baking plate, and a reversing plate that intrudes through the gap and puts the confectionery dough while being attached to the laying paper and turns over A device for producing baked confectionery with a raised pattern with irregularities on the surface .

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