KR200409922Y1 - Bread Pan - Google Patents

Abstract

 The present invention relates to a bread pan for baking, and has a bottom portion and a side portion with holes

Pour the dough into the bread pan, which is made up of some of the steam when baking

Baked with bread pans by being discharged to the outside through holes formed in the face

The purpose is to make the bread easily stick out without sticking to each other.

  The subject innovation is configured for this purpose at regular intervals

 In the formed bread pan, in the process of pouring the dough into the bread pan and baking the bread

 The steam of the bread is discharged through the hole in the side, so the bread pan and the baked bread are different.

 In the side portion of the bread pan so as not to stick is formed in a circular hole.

        Bread Pans

Description

Bread Pan for Bread {Bread Pan}

         1 is a perspective view showing a typical baking bread pan

         Figure 2 is a perspective view showing a bread pan for baking according to the present invention

            100. Bread Pans

            110. Bottom part

            120. Side part 121. Side hole

      In general, baking pans are made of kneaded dough during fermentation.

     When a portion of the gas serves to inflate the dough, the bread dough on both sides

     As it expands, it falls into the corners and corners of the lower surface.

     In order to get out well, there is a hole in the center of the lower part,

     From inside the bread pan that contains the dough

     The last fermented bread with gas remaining at the corners of the bottom of the bread pan

     I can't get out of this bread pan, I can see the bread

     There is a problem.

         Meanwhile, the baking bread pan of the present invention is formed in a straight direction of the side part.

       There is a hole in it, and the gas from the bread dough is reasonably

       It can fall out.

         More specifically, in the baking process, the yeast

        In bread dough, sugars are broken down to produce alcohol and carbon dioxide.

        I work with the heat energy that comes out. During fermentation, some of the carbon dioxide

        It inflates the dough and the remaining gas is in the bread pan

        Reasonably exit the outside of the bread is also well caught and fully fermented

        The bread can come out of the pan well.

        The present invention was devised to solve all the problems of the conventional technology.

       Pour the dough into the bread pan, which consists of the lower part and the side part formed with wrinkles

        When you bake, some of the gas goes out through the creases on the sides.

        So that the fermented bread does not stick to the bread pan.

        So that the bread can easily come out of the bread pan.

        have.

         The present invention configured to achieve the above object is as follows.

       The bread pan for baking according to the present invention has a lower portion and a side portion around the lower portion.

       To vent the bread dough through a hole

       Holes are formed in the bottom of the side portion.

        According to the present invention as described above bread pan consisting of the lower portion and the side portion

       Pour the dough into the bread pan by forming a hole in the bottom of the side portion of the bread

       Part of the gas when burning through a reasonable path out through the groove

       So that the bread pan and the fermented bread do not stick together.

       The bread can be easily separated from the cooking pan.

Claims (1)

In the baking bread pan consisting of the configuration of the lower surface portion and the side portion 120 around the lower surface portion in contact with the lower surface of the bread dough is maintained at a constant angle, the side portion 120 in contact with the side surface of the bread, Pour the dough, which is the raw material of bread, into the bread pan and in the process of baking bread, gas of the dough is discharged through the grooves 121 between the holes formed in the side portion 120 so that the bread pan and the baked bread do not stick together. Bread pan for bakery, characterized in that the hole of a certain size in a straight line form at the bottom of the side portion 120 of the bread pan

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