LU85788A1 - IMPROVEMENTS RELATING TO BREAD Dough MOLDS - Google Patents

Description

P.DEBR.01 / BE

IMPROVEMENTS RELATING TO BREAD Dough MOLDS.

The present invention relates to improvements made to molds intended for the shaping of bread in the pre-fermentation, fermentation, cooking, bran, demolding and cooling phases.

For breads or doughs containing yeast and baked in a mold, such as for example breads called "sandwich bread", "brick breads", "mussel breads" or others, molds have hitherto always been used 10 in folded sheet, the joints between two ends of sheet are obtained by welding, stapling or any other suitable assembly process. These molds, however, have many drawbacks.

On the one hand, it is practically impossible to bake bread in such a mold without first greasing it. Those skilled in the art are well aware that such greasing is absolutely necessary to allow demolding. bread. On the other hand, due to the use of fats and the difficulty of removing the bread from the mold after baking without leaving any residue, it is also necessary to carry out regular and frequent cleaning of the molds. The absence of fat will not influence the taste of the bread crust.

It has now been found that it is possible to provide an improved bread dough mold which makes it possible to avoid the abovementioned drawbacks and which reduces the cleaning operations to a minimum, while making it possible to avoid greasing said molds. In addition, the cooling of the bread or mold can be done without risking condensation of the crust. This implies a considerable saving of time which can of course have repercussions on the cost price of the bread.

According to the present invention, a bread or pasta mold containing yeast is provided, characterized in that it consists of a rigid frame to which is fixed fj a deformable support which is substantially rigid, perforated, 3? generally affecting the shape of a mold known per se.

1 2 I and coated with an acceptable material at food level, resistant to cooking heat and preventing the adhesion of the dough.

In a particularly preferred embodiment, the rigid support consists of a metallic fabric of stainless steel. However, it can consist of a substantially rigid synthetic fabric, a perforated synthetic or metallic sheet or a mesh of suitable mesh. The support is rigid enough not to deform under the effect of the paste. Said support is advantageously covered with a layer of edible silicone. However, any other organic or mineral product that meets the required conditions can be used. The molds produced according to the present invention have given particularly advantageous results when

Ide baking breads using them. In fact, we: save a lot of time by eliminating the lubrication and even cleaning operations. The fact of using a metallic fabric coated with a synthetic material, for example, allows a transmission of heat notably improved with respect to the molds of the state of the art. This automatically implies an energy saving | during the pre-fermentation, fermentation and cooking phases. The demolding is appreciably facilitated on the one hand because of the use of a metallic fabric, one of the properties of which is that it is very deformable; and D' ! on the other hand, because the bread does not "stick"; i therefore there is no burnt dough residue | which, if not, further amplifies this effect of i 30 adhesion to the walls of the mold.

Another advantage of the present invention lies in the fact that, owing to the absence of greasing, the preparatory operations for cooking are simplified and that hygiene is better respected. Indeed, ; 35 lubrication is generally done by spraying the; fat. Thanks to the use of molds which do not require! Do not try to lubricate, the splashes of grease in the ambient medium are deleted.

- ^ i1 · 3 The use of the molds according to the invention also has the advantage which consists in imitating by folds in the metallic fabric deformation of folding of the bread dough, which can participate in the artisanal aspect. bread.

Advantageously, the joint between two elements of metallic fabric is in the form of a "seam" not visible inside the mold. This precaution avoids any free end of the fabric inside the mold. Preferably, such a "sewing" can be carried out by welding, folding or crimping.

The present invention will be described in more detail in support of the appended figure given, by way of nonlimiting example, it being understood that the scope of the invention is defined by the appended claims.

The figure is a cross section through a mold according to the present invention, intended for a "brick bread", for example.

The mold 1 according to the present invention consists of a rigid frame 3, preferably of stainless steel on which is fixed a metallic fabric 5 which generally follows the shape of a mold, moreover of conventional shape. According to the figure, the metallic fabric is turned around the rigid frame 3 to be fixed on itself, to the part which constitutes the wall of said mold, by welding 7 for example. However, it is also possible to provide a rigid frame allowing the crimping of the metallic fabric therein. Preferably, the seam 9 between two walls of the mold, for example, is visible towards the outside of the latter and the assembly is advantageously carried out by welding or crimping. All the folds or the angles are advantageously obtained by dipping under a press, in a manner known per se.

As a variant, several rigid frames can be assembled into a frame comprising several molds for bread dough, arranged so as to obtain the dimensions necessary to be adapted to the conventional devices for transorting upstream of the oven, at the inside

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ir f I 4 Îfour and downstream of it, such as carts, guide rails, etc.

It is obvious that the invention is not limited to the example described. Thus, the mold can also be formed by stamping, bending or any other deformation technique, without there necessarily being! sewing.

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Claims (10)

1. Mold for breads or doughs containing yeast i characterized in that it consists of a rigid frame, to which is fixed a substantial deformable support- | 5 rigid, perforated, generally affecting the shape of a mold known per se and coated with an acceptable material in food, resistant to cooking heat and preventing the adhesion of the dough. 2. Mold according to claim 1 characterized! 10 in that the substantially rigid, openwork deformable support consists of a synthetic or metallic fabric, preferably a stainless steel fabric. 3. A mold according to claim 1 characterized in that the substantially rigid, openwork deformable support 15 consists of an openwork synthetic or metallic sheet. • 4. Mold according to any one of the preceding claims, characterized in that the coating layer is a layer of edible silicone. 5. A mold according to any one of the preceding claims, characterized in that it comprises folds making it possible to imitate fold deformations of the bread dough incurred in the case of artisanal manufacturing. 5 I CLAIMS. 6. Mold according to any one of the preceding claims, characterized in that the joint between two elements of metallic fabric is in the form of a seam which is not visible inside the mold. 7. Mold according to any one of the preceding claims, characterized in that the rigid frame is made of stainless steel and allows crimping of the metallic fabric. 8. Mold according to any one of the preceding claims, characterized in that the rigid frame 35 is assembled with other similar frames to form a frame with several molds, adaptable to the transport devices known per se. ’T Ir î t- 6 9. Mold according to claim 2 or 3 charac-terized in that the substantially rigid perforated support is deformed by stamping or folding to obtain the shape of a mold. '10 15 f t Γ l · f! 25 j i î 30 35