RU76198U1 - BAKERY FORM - Google Patents

Abstract

The utility model relates to the baking industry and can be applied when baking bread in a continuous way to supply the population of cities or when baking bread in small batches for a narrow circle of consumers.

The baking mold is made in the form of a rectangular box with inclined walls converging to a flat bottom, made of a liquid crystal structural polymer material, and a flanging is made along the contour of the upper edge of the mold, the bottom of the mold has stiffeners diverging radially from the center to the bottom edges, and the angle of inclination walls ranges from 2 ° to 9 °.

Using the proposed design can improve product quality and operational properties of the equipment used. 3 pf, 3 ill.

Description

The utility model relates to the baking industry and can be applied when baking bread in a continuous way to supply the population of cities or when baking bread in small batches for a narrow circle of consumers.

Baking bread is done in baking ovens. The dough is baked in metal forms, and as a result of heating, a crust forms on the surface of the dough and a crumb of bread inside. The temperature of the middle of the crumb of bread during baking rises to 92-98 ° C, the crust - up to 140-175 ° C, while ensuring the color of the crust from golden to brown (Big Soviet Encyclopedia, Moscow, 1978, p. 890-892).

The known rectangular baking form, consisting of parts of different configurations made of heat-resistant stainless steel (see utility model patent No. 10051 with priority of October 23, 1997).

Baking aluminum casting molds are also known in accordance with GOST 17327-95, made of an aluminum alloy in accordance with GOST 1583-89.

A common disadvantage of these technical solutions is the relatively large weight of the baking molds and the adhesion of the finished product to the metal molds. Currently, adhesion reduction is provided by special treatment of the inner surface of baking molds: first they are pretreated - sandblasted, then heated to 415-430 ° C, F-4MD fluoroplastic is coated with a thickness of 10-20 microns, heat treated at the same temperature for 20 -30 min, the result is an increase in heat resistance of the release film over 300 ° C (see patent for the invention of the Russian Federation

No. 2025977 with a priority of July 2, 1991). To reduce the sticking of bread to the molds, grease is also used in conjunction with non-stick coatings, but at the same time it is necessary to wash (clean) the baking molds, which requires the consumption of hot, cold water and detergent (see Utility Model Patent No. 10052 with a priority of 3 December 1998). These shortcomings are due to the fact that the baking molds are made of metal (cast iron, stainless steel, aluminum alloys).

Known baking form, consisting of inclined walls, converging to a flat bottom. On opposite walls of the mold there are protrusions provided with removable flexible fastening elements, for example, plates. The presence of a detachable connection ensures maintainability, convenience and speed during installation and replacement of molds (see patent for the invention of the Krasnoyarsk Aluminum Plant No. 2083113 with priority dated March 28, 1995).

The specified technical solution as the closest analogue can be taken as a prototype.

The disadvantages of the prototype are the complexity of the design, as well as the use of an aluminum alloy, although lighter than cast iron, but requiring the use of non-stick coatings and grease, which complicates the processing of molds both before and after baking bread.

The problem the real utility model is aimed at reducing the weight of baking molds, increasing their strength, stiffness and toughness and non-stick properties.

According to the application for a utility model, this problem is solved by the use of new material for the baking form.

The essence of the utility model is illustrated by the drawing, in which Fig. 1 shows a general view of the form, in Fig. 2 is a side view, in Fig. 3 is a top view.

The baking mold is made of a liquid crystal structural polymer material in the form of a solid rectangular

a box with a wall thickness of mainly 1-4 mm and contains side 1, end 2 walls and a flat bottom 3, while flanging 4 is made along the contour of the upper edge of the mold to increase the rigidity of the mold, and the wall angle α is from 2 ° to 9 °. The bottom 3 of the mold has ribs from the bottom (not shown), diverging radially from the center to the edges of the bottom 3, which also contributes to an increase in the rigidity of the mold.

Baking bread in the proposed application for a useful model of baking form is as follows.

Prepared dough for bread in measured doses is placed in a baking form, maintain the time specified by the technological process, then placed in a baking oven. Due to the fact that the polymer material used in the baking form has better thermal conductivity and heat resistance up to + 280 ° C, the mass of the dough warms up faster than in metal forms, therefore, the formation of a crust on the upper side of a loaf of bread occurs almost simultaneously with the formation of baked layers dough (bread) from the sides and from the bottom, so the upper crust of bread is smooth, without cracks, moderately baked and slightly brown.

After the time specified by the technological process, the baking molds are removed from the oven, then the molds (or a block of several molds) are turned over the work table, while the baked loaves of bread are freely removed from the molds. This is facilitated by the polymer material chosen for the baking mold, to which the baked bread practically does not stick, and the optimal angle of inclination of the mold walls in the range from 2 ° to 9 °.

Using the proposed baking mold made of liquid crystal structural polymer material, approved for use in contact with food products, allows you to get a positive effect, which consists in improving the quality of products and operational properties of the equipment. This is due to

that the used polymeric material has a non-stick property, therefore there is no need to use grease and special non-stick coatings that crack and fall off from frequent temperature changes on metal molds and have to be restored. In addition, the polymer material is 30% lighter than metal, which facilitates maintenance and reduces noise when storing empty bakery forms.

Information sources:

1. The Great Soviet Encyclopedia, Moscow, TSB publishing house, 1978.

2. RF patent No. 10051 with priority dated 10.23.1997 "Rectangular baking dish."

3. RF patent No. 10052 with priority dated 12/03/1998 "Installation for cleaning baking forms."

4. RF patent No. 2083113 with priority of 03/28/1995 "Bakery form".

5. RF patent No. 2025877 with priority dated 01/09/1995 "Method for processing the internal surfaces of baking molds."

6. RF patent No. 27351 with priority dated 10/07/2002 "Device for the lubrication of baking forms."

7. UK patent No. 2273861, published 06.07.1994, "Bakery form".

8. French Patent No. 2670990, published 03.07.1992, "Tray for baking food products, such as bread."

9. US patent No. 5392695, published 02/28/1995, "Automatic device for baking bakery products."

10. Japanese Patent No. 6004007, published January 19, 1994, "Container for food raw materials."

Claims (3)

1. A baking mold made in the form of a rectangular box with inclined side and end walls converging to a flat bottom, characterized in that it is made of a liquid crystal structural polymer material with a thickness mainly from 1 to 4 mm. 2. The baking mold according to claim 1, characterized in that a flanging is made along the contour of the upper edge of the mold, and the bottom of the mold has stiffening ribs diverging radially from the center to the edges of the bottom. 3. The baking form according to claim 1, characterized in that the angle of inclination of the walls is from 2 to 9 °.