WO1995012319A1 - Method and apparatus for producing braided baked products - Google Patents

Method and apparatus for producing braided baked products Download PDF

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Publication number
WO1995012319A1
WO1995012319A1 PCT/US1994/012189 US9412189W WO9512319A1 WO 1995012319 A1 WO1995012319 A1 WO 1995012319A1 US 9412189 W US9412189 W US 9412189W WO 9512319 A1 WO9512319 A1 WO 9512319A1
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WO
WIPO (PCT)
Prior art keywords
dough
die
drive
braided
members
Prior art date
Application number
PCT/US1994/012189
Other languages
French (fr)
Inventor
Ram Rivlin
Original Assignee
Schrader, Cheryl
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Schrader, Cheryl filed Critical Schrader, Cheryl
Priority to US08/637,787 priority Critical patent/US5637341A/en
Priority to EP94932015A priority patent/EP0739167A4/en
Publication of WO1995012319A1 publication Critical patent/WO1995012319A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/08—Machines for twisting strips of dough, e.g. for making pretzels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs

Definitions

  • the present invention relates to a method and apparatus for producing braided baked products.
  • the invention is particularly useful for making challahs or rolls, and is therefore described below with respect to this application.
  • Challah is a loaf of yeast-leavened bread, usually braided, and tradionally eaten by Jews on the Sabbath, holidays and ceremonial occasions.
  • braiding the dough is generally done manually, either by shaping a strip of the dough into the digit "8", or by interweaving a plurality of strips, usually four, of the dough into a braid.
  • Manually forming the braids when making challahs, rolls or other braided baked products is not only a relatively slow, tedious and costly process, but is also a non-hygienic process because of the human contact with the dough.
  • An object of the present invention is to provide a method and also an apparatus for producing braided baked products, such as challahs and rolls.
  • a method of producing a braided baked product from dough comprising: extruding the dough through an extruder head having at least three relatively-movable die members each formed with an orifice producing an extruded strip of the dough; moving the die members relative to each other during the extrusion of the dough to cause the extruded strips to interweave; and baking the interwoven strips to produce the braided baked product.
  • the die members are plates of the same external shape and are movable relative to each other by at least two rotatable drive members.
  • Each die member is formed on its outer circumference with at least two cavities of a shape complementary to that of the die plates for receiving and moving the die plates during the rotation of the drive member.
  • the drive members are in the form of equal-diameter discs having parallel axes of rotation spaced from each other a distance such that each die plate is receivable in either cavity of each drive disc so as to be moved by the rotation of the drive disc.
  • the invention also provides apparatus for producing braided baked products in accordance with the above method.
  • the method and apparatus of the present invention enable braided baked products, such as challahs or rolls, to be produced in a mechanized continuous manner eliminating, or minimizing, human contact with the dough such that the production of the braided baked product enables a substantially savings to be made in labor and also provides better hygienic conditions. Further features and advantages of the invention will be apparent from the description below.
  • Fig. 1 diagrammatically illustrates one form of apparatus constructed in accordance with the present invention
  • Fig. 2 diagrammatically illustrates the extruder head in the extrusion apparatus of Fig. 1;
  • Fig. 3 diagrammatically illustrates various stages in the movement of the die members in the extrusion head of Fig. 2 for producing a braided baked product
  • Fig. 4 illustrates another form of drive for driving the die members in the extrusion apparatus of Fig. 1 ;
  • Fig. 5 illustrates another form of screw feeder that may be used in the extrusion apparatus of Fig. 1.
  • extrusion apparatus illustrated in the drawings is particularly useful for producing braided baked products, such as challahs or rolls, in a continuous mechanized fashion.
  • the apparatus includes an extruder, generally designated 2, having a hopper 3 for receiving the dough to be used in making the baked product, and a screw feeder 4 for feeding the dough via a dough chamber 5 through an extruder head 6.
  • extruder head 6 includes at least three (four in the example illustrated in Figs. 2 and 3) die members each formed with an orifice producing an extruded strip of the dough. Such die members are moved relative to each other during the extrusion of the dough to cause the extruded strips to interweave or braid.
  • the apparatus illustrated in Fig. 1 further includes a closed-loop conveyor belt 7 located to receive the braided strips from the extrusion head 6, and a cutter 8 which cuts the continuous braided strips into separate units defining individual challahs or rolls.
  • the apparatus further includes a drive 9 for driving the screw feeder 4, another drive 10 for driving the drive members in the extrusion head 6, and a further drive 11 for driving the conveyor belt 7. All the foregoing drives, and the cutter 8, may be controlled by a common control unit, schematically indicated by box 12 as will be described more particularly below.
  • Conveyor belt 7 conveys the cut braided pieces of dough through an oven 13 which bakes them to produce the braided baked products, such as challahs or rolls.
  • the extruder head 6 more particularly illustrates the construction of the extruder head 6. It includes a plurality of die members or plates 21-24 all of the same external configuration and each formed with a central orifice 21a-24a of the same diameter. Each orifice 21a-24a thus produces a single strip of the dough extruded by the extruder.
  • the four die plates 21-24 are moved by three drive members 31-33 in the form of equal diameter discs having parallel axes of rotation 31a-33a.
  • Each drive disc 31-33 ' is formed on opposite sides of its outer circumference with two cavities, as shown at 31b, 31c of drive disc 31, of a shape complementary to the outer shape of the die plates 21-24.
  • the axes of rotation 31a-33a of the drive discs 31-33 are spaced from each other such that each die plate 21-24 is receivable in either cavity of each drive disc during the rotation of the drive discs.
  • Fig. 3 illustrates the manner in which the four extruded dough strips, emerging from orifices 21a-24a of the die plates 21-24, are interwoven or braided by the rotation of the three drive discs 31-33.
  • the two outer drive discs 31-33 are first rotated in the same direction, while the middle drive disc • 32 is not rotated, to thereby reverse the position of die plate 21 with respect to die plate 22, and die plate 24 with respect to die plate 23, as shown by stages (a)-(e) in Fig. 3.
  • the middle drive disc 32 is rotated in the opposite direction, while the two outer drive discs 31 , 33 are retained stationary, to thereby reverse the positions of die plates 21, 24, as shown in stages (f)-(i) in Fig. 3.
  • Each drive disc 31-33 may be rotated by a separate motor in the disc drive schematically illustrated at 10 in Fig. 1 under the control of the control circuit 12.
  • Fig. 4 illustrates an alternative arrangement wherein the drive system includes one worm gear 41 for driving the two end drive discs 31, 33, and a second worm gear 42 for driving the middle drive disc 32.
  • Fig. 5 illustrates a variation wherein the screw feeder is in the form of a helical rod 45, slightly spaced from a central fixed stem 46, and rotated by its motor 9 (Fig. 1) for feeding the dough from the hopper 3, via the dough chamber 5, through the orifices in the extrusion head 6.
  • the cutters 8 would normally be shaped and controlled so as to cut and shape the ends according to the desired shape of the baked product.
  • the extrusion head could include any desired number of die plates according to the number of strips to be extruded and braided.
  • the drive discs could be arrayed with their axes of rotation not only according to a linear array as illustrated in the drawings, but also according to a rectangular array or a circular array, in a single line or in a plurality of lines.
  • the orifices in the disc plates could be of polygonal or other non-circular cross-sections.

Abstract

A method and apparatus for a braided baked product from dough by extruding the dough through an extruder head (6) having at least three relatively-moveable die members (21, 22, 23, 24) each formed with an orifice (21a, 22a, 23a, 24a) producing an extruded strip of the dough, moving the die members relative to each other during the extrusion of the dough to cause the extruded strips to interweave, and baking the interwoven strips to produce the braided baked product.

Description

METHOD AND APPARATUS FOR PRODUCING BRAIDED BAKED PRODUCTS The present invention relates to a method and apparatus for producing braided baked products. The invention is particularly useful for making challahs or rolls, and is therefore described below with respect to this application.
Challah is a loaf of yeast-leavened bread, usually braided, and tradionally eaten by Jews on the Sabbath, holidays and ceremonial occasions. At the present time, braiding the dough is generally done manually, either by shaping a strip of the dough into the digit "8", or by interweaving a plurality of strips, usually four, of the dough into a braid. Manually forming the braids when making challahs, rolls or other braided baked products, is not only a relatively slow, tedious and costly process, but is also a non-hygienic process because of the human contact with the dough. While attempts have been made to mechanize the production of challah and other braided baked products, insofar as I am aware none of the proposed mechanisation techniques has been found to be satisfactory, and therefore to this day challahs and other braided baked products are generally still produced manually.
An object of the present invention is to provide a method and also an apparatus for producing braided baked products, such as challahs and rolls. According to one aspect of the present invention, there is provided a method of producing a braided baked product from dough, comprising: extruding the dough through an extruder head having at least three relatively-movable die members each formed with an orifice producing an extruded strip of the dough; moving the die members relative to each other during the extrusion of the dough to cause the extruded strips to interweave; and baking the interwoven strips to produce the braided baked product.
According to further features in the described preferred embodiment, the die members are plates of the same external shape and are movable relative to each other by at least two rotatable drive members. Each die member is formed on its outer circumference with at least two cavities of a shape complementary to that of the die plates for receiving and moving the die plates during the rotation of the drive member. The drive members are in the form of equal-diameter discs having parallel axes of rotation spaced from each other a distance such that each die plate is receivable in either cavity of each drive disc so as to be moved by the rotation of the drive disc.
The invention also provides apparatus for producing braided baked products in accordance with the above method.
As will be described more particularly below, the method and apparatus of the present invention enable braided baked products, such as challahs or rolls, to be produced in a mechanized continuous manner eliminating, or minimizing, human contact with the dough such that the production of the braided baked product enables a substantially savings to be made in labor and also provides better hygienic conditions. Further features and advantages of the invention will be apparent from the description below.
The invention is herein described, by way of example only, with reference to the accompanying drawings, wherein:
Fig. 1 diagrammatically illustrates one form of apparatus constructed in accordance with the present invention;
Fig. 2 diagrammatically illustrates the extruder head in the extrusion apparatus of Fig. 1;
Fig. 3 diagrammatically illustrates various stages in the movement of the die members in the extrusion head of Fig. 2 for producing a braided baked product;
Fig. 4 illustrates another form of drive for driving the die members in the extrusion apparatus of Fig. 1 ; and
Fig. 5 illustrates another form of screw feeder that may be used in the extrusion apparatus of Fig. 1.
The extrusion apparatus illustrated in the drawings is particularly useful for producing braided baked products, such as challahs or rolls, in a continuous mechanized fashion. The apparatus includes an extruder, generally designated 2, having a hopper 3 for receiving the dough to be used in making the baked product, and a screw feeder 4 for feeding the dough via a dough chamber 5 through an extruder head 6. As will be described more particularly below with respect to to Figs. 2 and 3, extruder head 6 includes at least three (four in the example illustrated in Figs. 2 and 3) die members each formed with an orifice producing an extruded strip of the dough. Such die members are moved relative to each other during the extrusion of the dough to cause the extruded strips to interweave or braid. The apparatus illustrated in Fig. 1 further includes a closed-loop conveyor belt 7 located to receive the braided strips from the extrusion head 6, and a cutter 8 which cuts the continuous braided strips into separate units defining individual challahs or rolls. The apparatus further includes a drive 9 for driving the screw feeder 4, another drive 10 for driving the drive members in the extrusion head 6, and a further drive 11 for driving the conveyor belt 7. All the foregoing drives, and the cutter 8, may be controlled by a common control unit, schematically indicated by box 12 as will be described more particularly below. Conveyor belt 7 conveys the cut braided pieces of dough through an oven 13 which bakes them to produce the braided baked products, such as challahs or rolls. Fig. 2 more particularly illustrates the construction of the extruder head 6. It includes a plurality of die members or plates 21-24 all of the same external configuration and each formed with a central orifice 21a-24a of the same diameter. Each orifice 21a-24a thus produces a single strip of the dough extruded by the extruder.
The four die plates 21-24 are moved by three drive members 31-33 in the form of equal diameter discs having parallel axes of rotation 31a-33a. Each drive disc 31-33 'is formed on opposite sides of its outer circumference with two cavities, as shown at 31b, 31c of drive disc 31, of a shape complementary to the outer shape of the die plates 21-24. The axes of rotation 31a-33a of the drive discs 31-33 are spaced from each other such that each die plate 21-24 is receivable in either cavity of each drive disc during the rotation of the drive discs.
Fig. 3 illustrates the manner in which the four extruded dough strips, emerging from orifices 21a-24a of the die plates 21-24, are interwoven or braided by the rotation of the three drive discs 31-33. Thus, assuming the die plates 21-24 are initially in alignment as shown in stage (a) of Fig. 3, the two outer drive discs 31-33 are first rotated in the same direction, while the middle drive disc • 32 is not rotated, to thereby reverse the position of die plate 21 with respect to die plate 22, and die plate 24 with respect to die plate 23, as shown by stages (a)-(e) in Fig. 3. Then, the middle drive disc 32 is rotated in the opposite direction, while the two outer drive discs 31 , 33 are retained stationary, to thereby reverse the positions of die plates 21, 24, as shown in stages (f)-(i) in Fig. 3.
Each drive disc 31-33 may be rotated by a separate motor in the disc drive schematically illustrated at 10 in Fig. 1 under the control of the control circuit 12. Fig. 4 illustrates an alternative arrangement wherein the drive system includes one worm gear 41 for driving the two end drive discs 31, 33, and a second worm gear 42 for driving the middle drive disc 32. Fig. 5 illustrates a variation wherein the screw feeder is in the form of a helical rod 45, slightly spaced from a central fixed stem 46, and rotated by its motor 9 (Fig. 1) for feeding the dough from the hopper 3, via the dough chamber 5, through the orifices in the extrusion head 6.
Where the illustrated apparatus is used for making challahs or rolls, the cutters 8 would normally be shaped and controlled so as to cut and shape the ends according to the desired shape of the baked product.
While the invention has been described with respect to producing braided baked products, such as challahs or rolls, it will be appreciated that the invention could be used in many other applications. The extrusion head could include any desired number of die plates according to the number of strips to be extruded and braided. The drive discs could be arrayed with their axes of rotation not only according to a linear array as illustrated in the drawings, but also according to a rectangular array or a circular array, in a single line or in a plurality of lines. In addition, the orifices in the disc plates could be of polygonal or other non-circular cross-sections.
Many other variations, modifications and applications of the invention will be apparent.

Claims

1. A method of producing a braided baked product from dough, comprising: extruding the dough through an extruder head having at least three relatively-movable die members each formed with an orifice producing an extruded strip of the dough; moving said die members relative to each other during the extrusion of the dough to cause said extruded strips to interweave; and baking said interwoven strips to produce said braided baked product.
2. The method according to Claim 1 , wherein said die members are plates of the same external shape, and are movable relative to each other by at least two rotatable drive members each formed on its outer circumference with at least two cavities of a shape complementary to that of the die plates for receiving and moving the die plates during the rotation of the drive member.
3. The method according to Claim 2, wherein said drive members are in the form of equal-diameter discs having parallel axes of rotation spaced from each other a distance such that each die plate is receivable in either cavity of each drive disc so as to be moved by the rotation thereof.
4. The method according to Claim 3, wherein there are at least four of said die plates moved by at least three of said drive discs.
5. The method according to Claim 1 , wherein said interwoven strips are extruded onto a conveyor, are cut into individual units, and are then conveyed through a baking oven.
6. Apparatus for producing a braided baked product from dough, comprising: an extruder having an extrusion head including at least three relatively-movable die members each formed with an orifice producing an extruded strip of the dough; a drive moving said die members relative to each other during the extrusion of the dough to cause the extruded strips to interweave; and an oven for baking said interwoven strips thereby to produce said braided baked product.
7. The apparatus according to Claim 6, wherein said die members are plates of the same external shape, and are movable relative to each other by at least two rotatable drive members each formed on its outer circumference with at least two cavities of a shape complementary to that of the die plates for receiving and moving the die plates during the rotation of the drive member.
8. The apparatus according to Claim 7, wherein said drive members are in the form of equal-diameter discs having parallel axes of rotation spaced from each other a distance such that each die plate is receivable in either cavity of each drive disc so as to be moved by the rotation thereof.
9. The apparatus according to Claim 8, wherein there are at least four of said die plates moved by at least three of said drive discs.
10. The apparatus according to Claim 6, further including a moving belt for receiving said interwoven strips immediately after extrusion, and a cutter for cutting the interwoven strips into individual units before they are conveyed through said oven.
PCT/US1994/012189 1993-11-03 1994-10-24 Method and apparatus for producing braided baked products WO1995012319A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US08/637,787 US5637341A (en) 1993-11-03 1994-10-24 Method and apparatus for producing braided baked products
EP94932015A EP0739167A4 (en) 1993-11-03 1994-10-24 Method and apparatus for producing braided baked products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL10748193A IL107481A (en) 1993-11-03 1993-11-03 Methods of forming dough into braids to make twisted baked goods and means for carrying out this method
IL107,481 1993-11-03

Publications (1)

Publication Number Publication Date
WO1995012319A1 true WO1995012319A1 (en) 1995-05-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1994/012189 WO1995012319A1 (en) 1993-11-03 1994-10-24 Method and apparatus for producing braided baked products

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EP (1) EP0739167A4 (en)
IL (1) IL107481A (en)
WO (1) WO1995012319A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997025881A1 (en) * 1996-01-22 1997-07-24 General Mills, Inc. Multistrand twist cereal pieces and method of preparation
EP1036500A1 (en) * 1999-03-17 2000-09-20 Barilla Alimentare S.P.A. Method for obtaining biscuits and similar baked food products substantially in a plaited shape
WO2003013255A1 (en) * 2001-08-04 2003-02-20 Apv Systems Limited Extrusion apparatus
WO2012095069A3 (en) * 2010-12-07 2013-04-04 Andreas Breu Food product and device and method for the production thereof
AT513947A1 (en) * 2013-01-15 2014-08-15 Haas Food Equipment Gmbh Apparatus and method for forming elongated, belt-shaped bodies and for the production of bakery products

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2856868A (en) * 1956-09-14 1958-10-21 Kenneth K Kennedy Method and apparatus for kneading and twisting bread dough
US3876743A (en) * 1971-09-03 1975-04-08 Kellog Co Process for producing overlaid extrudates

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE452211C (en) * 1927-11-07 Gustav Leukert Bread braiding machine
DE2161039A1 (en) * 1971-12-09 1973-06-14 Martin Schatta Pretzel braiding cam mechanism - for three dough strings with inter changeable nozzles and cams
US4334845A (en) * 1980-03-04 1982-06-15 Henberg Oy Machine for producing rolls of bakery products

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2856868A (en) * 1956-09-14 1958-10-21 Kenneth K Kennedy Method and apparatus for kneading and twisting bread dough
US3876743A (en) * 1971-09-03 1975-04-08 Kellog Co Process for producing overlaid extrudates

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0739167A4 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5695805A (en) * 1995-05-30 1997-12-09 General Mills, Inc. Multistrand twist cereal pieces
US5874120A (en) * 1995-05-30 1999-02-23 General Mills, Inc. Method for preparing multistrand twist food pieces
WO1997025881A1 (en) * 1996-01-22 1997-07-24 General Mills, Inc. Multistrand twist cereal pieces and method of preparation
CN1091576C (en) * 1996-01-22 2002-10-02 通用工厂公司 Multistrand twist cereal pieces and method of prepn.
EP1036500A1 (en) * 1999-03-17 2000-09-20 Barilla Alimentare S.P.A. Method for obtaining biscuits and similar baked food products substantially in a plaited shape
WO2003013255A1 (en) * 2001-08-04 2003-02-20 Apv Systems Limited Extrusion apparatus
WO2012095069A3 (en) * 2010-12-07 2013-04-04 Andreas Breu Food product and device and method for the production thereof
AT513947A1 (en) * 2013-01-15 2014-08-15 Haas Food Equipment Gmbh Apparatus and method for forming elongated, belt-shaped bodies and for the production of bakery products

Also Published As

Publication number Publication date
IL107481A0 (en) 1994-02-27
EP0739167A1 (en) 1996-10-30
IL107481A (en) 1996-06-18
EP0739167A4 (en) 1997-03-26

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