WO2015165887A1 - Procédé de production d'un corps en forme de gaufre - Google Patents

Procédé de production d'un corps en forme de gaufre Download PDF

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Publication number
WO2015165887A1
WO2015165887A1 PCT/EP2015/059169 EP2015059169W WO2015165887A1 WO 2015165887 A1 WO2015165887 A1 WO 2015165887A1 EP 2015059169 W EP2015059169 W EP 2015059169W WO 2015165887 A1 WO2015165887 A1 WO 2015165887A1
Authority
WO
WIPO (PCT)
Prior art keywords
baking
waffle
composition
plate
compositions
Prior art date
Application number
PCT/EP2015/059169
Other languages
German (de)
English (en)
Inventor
Markus Breyer
Johannes Haas
Josef Haas
Stefan Jiraschek
Karl Tiefenbacher
Original Assignee
Haas Food Equipment Gmbh
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 Haas Food Equipment Gmbh filed Critical Haas Food Equipment Gmbh
Priority to DE112015002040.3T priority Critical patent/DE112015002040A5/de
Publication of WO2015165887A1 publication Critical patent/WO2015165887A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/023—Hinged moulds for baking waffles
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • 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
    • A21D8/06—Baking processes

Definitions

  • the invention relates to a method for producing a waffle shaped body containing at least two sections, wherein a first section of the waffle shaped body is formed from a first baking composition and a second
  • Part of the waffle formed body is formed from a second baking composition and wherein the sections along predefined boundaries
  • the invention relates to a method for producing a waffle shaped body which is formed from a plurality of - at least two - different baking mass compositions.
  • the invention also relates to a process for producing a plurality of such waffle shaped bodies.
  • waffle moldings are formed by dosing a baking material on a baking iron such as a baking tongs.
  • the baking iron can be used as a waffle tong for flat waffle leaves, for hollow waffle leaves or for flat
  • Typical products are flat waffle leaves, hollow waffle leaves or poured bags.
  • waffle products with a relatively high sugar content, with a sugar content of, for example, more than 10% being provided, which causes a plasticity of the baked, hot wafer patty. Subsequently, these flat bread or these wafer sheets can be brought into different forms. Once the hot sugar recrystallizes, these waffle moldings harden and retain their given shape. Typical products are deep-drawn or rolled bags or rolled waffles.
  • Both baking masses are basically flowable and are metered by pumps. According to the prior art, a single baking mass is optionally dosed through a plurality of nozzles of a Teigaufg screeners on a baking plate to form a waffle formed body.
  • Baking surface are dosed. Furthermore, it is known to bake several doughs of different colors on an open baking surface.
  • the object of the invention is now to provide a method which is efficient
  • waffle bodies that contain at least two sections, wherein a first portion of the waffle formed body from a first
  • Baking composition is formed and a second section of the
  • Waffelform Economicss is formed from a second baking composition.
  • Baking composition is formed.
  • the method is intended to be efficient on conventional devices for
  • the invention relates in particular to a method for producing one or more waffle moldings comprising at least two sections, wherein a first section of the waffle formed body is formed from a first baked mass composition and a second section of the waffle formed body is formed from a second baked mass composition and wherein the sections are juxtaposed along predefined boundaries arranged adjacent to each other are comprising the following steps: applying the first baking composition to a first portion of a first baking plate; Apply the second Baking composition on a second portion of the first baking plate, wherein the first portion and the second portion adjacent to each other on the
  • Baking plate are arranged; Placing a second baking plate, such that between the first baking plate and the second baking plate a baking mold is formed, which is filled by the baking mass compositions and which is opened by one or more Ausdampfö Maschinenen the baking mold formed to the outside; Baking the batter compositions into a waffle pan; concurrently evaporating outwardly a first water constituent of the first batter compositions along the first section; simultaneously evaporating a second
  • a first section of the waffle shaped body is provided in a predetermined geometric shape and position between two further sections such as two second sections or a second and a third section, so that the first section of a first
  • Baking composition between other portions of further baking composition composition is arranged, and that extend all sections of the waffle shaped body to at least one evaporation opening of the baking pan and to the edge of the waffle shaped body.
  • first baking composition, the second baking composition and optionally one or more further baking compositions are applied simultaneously next to one another on the first baking plate.
  • the first baking plate and the second baking plate are obviously and closably connected to one another, have an open position and a closed position, and in particular as
  • Baking tongs are formed, that the baking plates for the application of
  • Baking mass compositions are opened on the first baking plate and that the baking plates are closed to form the baking mold and for baking the waffle moldings.
  • the first baking plate and the second baking plate are locked in the closed position, so that an increased pressure is built up in the baking mold by the evaporation during baking.
  • the baking mass compositions are respectively applied along the flow path of the steam forming the baking of the respective baking composition and / or that the sections are respectively arranged along the flow path of the steam of the respective baking composition forming during baking.
  • the baking mass compositions differ by their colors and / or their taste, wherein the
  • Flavor difference in particular by different flavorings, different salinity, different sugar content, different sweetener content, different condiments content or different seasoning is effected.
  • the baking plates are designed as fixed to a continuously moving endless conveyor or provided baking tongs along the course of the
  • the individual baking mass compositions are each applied to the first baking plate in strip-shaped or punctiform fashion along the conveying direction of the baking tongs.
  • the individual baking mass compositions from a respective fixed application nozzle are applied in a strip-shaped or punctiform manner to the first baking plate moved along the conveying direction.
  • the ready-baked waffle shaped body is divided into smaller waffle moldings, wherein the cutting is done in particular by cutting, punching or milling.
  • the ready-baked waffle shaped body is coated, filled or coated.
  • the baked mass compositions of a waffle formed body will differ by the intensity of a flavor component, the difference in intensity of a flavor component being effected, in particular, by varying the sugar content, salinity, sweetener content or seasoning content, and preferably wherein the base components of the batter compositions are the same.
  • the baking compositions of a waffle formed by one or more additives differ, the basic components of the baking compositions are substantially the same and wherein the additives intensive sweeteners, salt, spice powder such as cinnamon, cardamom, allspice, lemon grass, pepper, baking stable flavoring such as cinnamon, cardamom, allspice, lemon grass, pepper, baking stable flavoring such as cinnamon, cardamom, allspice, lemon grass, pepper, baking stable flavoring such
  • vanilla, butter, citrus, mint, coconut, chocolate and / or dyes are.
  • Water component of the second baking mass compositions significantly or exclusively evaporated along or within the second section to the outside.
  • the inventive method is characterized in that simultaneously and side by side baking compounds of different composition, especially different baking mass compositions, applied in strips, dots or other geometric patterns on a baking plate of a baking plate pair and in particular dosed.
  • the baked mass compositions may differ in particular by their colors or by their taste.
  • the batter compositions differ in their taste and color.
  • the baking masses preferably remain substantially separated from one another during the baking process and, although the steam escapes, there is no appreciable intermingling of the different ones
  • the baked mass compositions used preferably have a high water content, which is in particular between about 46% and about 66%. As a result, considerable volumes of water vapor are released and removed during baking in a short time.
  • closed baking molds which are arranged in particular in lockable baking tongs, the evaporation takes place through evaporation openings or steam slots. These evaporation openings are particularly at the edge of Baking tongs or the baking plates provided and open the baking molds to the outside, so that the steam can escape to the outside.
  • the steam is preferably removed via the edge region of the resulting waffle shaped body.
  • a first water constituent of a first baked mass composition be conveyed outwards along the first partial section. Furthermore, a second water component of a second
  • Baking composition prevents. It may be necessary to mix within a baking composition, these
  • the vapor is conducted outwards along a flow path during the discharge.
  • the flow path corresponds to the average path of the vapor one
  • the flow path of the vapor follows the path of least resistance.
  • the flow path substantially corresponds to the path which is the shortest
  • Back plate corresponds.
  • a deflection of the flow path can be brought about.
  • the waffle shaped body is designed as a hollow waffle sheet.
  • two juxtaposed infusion arms with nozzles deliver two different batter compositions.
  • Baking composition is applied. This results in a laterally alternating sequence of several strips of different
  • the bakery compositions differ, for example, by their color and / or their taste. Contrary to the prejudice of the experts that the application of different baking mass compositions side by side as a result of the steam flow, a turbulence and / or mixing of
  • Baking mass compositions brings, allows the inventive method that even in the case of the under pressure, in particular
  • Baking composition is preserved.
  • the method according to the invention also makes it possible for pressure-poorly baked, water-poor sugar wafer patties to cake more quickly, so that a risk of dislocation and, in particular, mixing of the sugar cakes
  • Baking composition is lower.
  • the flow direction or the flow path of the exiting water vapor is defined during baking without evaporation strips or without evaporation openings optionally over the shortest connection to the edge of the baked
  • Ausdampfströmung is offset. The consequence of this would be a partial mixing of different baked mass compositions.
  • a typical application for the method according to the invention and the application of several different baking composition compositions is, for example, the achievement of a color differentiation of individual sections of a
  • differences in taste of individual sections of a waffle shaped body can be achieved. This brings, for example, the effect that a reduction of the total amount of sweetener used can be achieved by applying baking compositions with different sweetener contents, without significant loss of subjective sweet taste.
  • narrow areas with a strong taste for example strong salty or sweet taste, can be alternated with broader areas with a lower content or without content of these flavoring or flavor-enhancing substances.
  • the areas with strong taste are from the
  • this effect can be subjectively enhanced or concealed by a color differentiation.
  • Fig. 1 shows a schematic plan view of a waffle shaped body 1, the
  • the first baking plate 6 is in the schematic view completely hidden behind the waffle moldings 1.
  • the waffle shaped body 1 is formed in the present embodiment as Hohlwaffelform redesign having a plurality of hollow truncated pyramidal bulges. These bulges are formed in particular by the shape of the first baking plate 6 and the second baking plate 13, not shown.
  • the baking mold 9 essentially corresponds to the negative mold of the waffle shaped body 1.
  • Baking composition preferably fill the entire baking mold 9, so that the finished baked waffle moldings 1 receives the desired shape of the baking mold.
  • the baking mold 9 has a plurality
  • These evaporation openings 10 are formed, for example, by evaporation strips or evaporation openings.
  • engravings in the wafer plates or laterally attached strips with through-openings can serve as evaporation openings 10. Due to the geometric arrangement of
  • the first baking plate 6 is rectangular, with evaporation openings 10 being provided only on two opposite sides.
  • the other two sides, in particular the narrow sides of the first baking plate 6, have no evaporation openings 10, as a result of which the steam largely or only exits at those sides of the baking plate on which
  • the narrow sides are optionally executed free of evaporation openings 10 and / or sealed. This is indicated schematically by the two rectangles delimiting the baking plate.
  • the flow path 14 of the vapor substantially follows the indicated arrows.
  • the steam chooses the shortest path to the outside or the path of least resistance.
  • the waffle shaped body 1 comprises several sections. In particular, a first section 2 is provided. In addition, a second section 3 is provided. Between the two sections 2, 3, a boundary 4 is provided. This boundary 4 extends substantially along a predetermined geometric shape and position. For example, the first one is
  • the second Subsection 3 is formed, for example, from a second baking composition 7.
  • the two bakery compositions differ
  • the flow path of the steam 14 preferably runs for each
  • Waffle Moldings 1 Preferred are in all embodiments with several
  • Ausdampfö Maschinenen 10 per section a plurality of Ausdampfö réelleen 10 is provided. For example, two to three exhaust openings 10 are provided per section on one edge of the baking plate.
  • the baked mass compositions may be point, strip or any other form on the first baking plate
  • the baking mass compositions are spread along the baking mold so only through the placement of the second baking plate and by forming the baking mold 9, so that there is a continuous waffle moldings.
  • This boundary is substantially rectilinear in the present embodiment.
  • Subsections 12 provided. These third or further subsections can be formed from further baked mass compositions. Optionally, an alternate sequence of baked mass compositions is provided.
  • the baked mass compositions differ by different Colors from each other.
  • the different colors from each other.
  • the different colors from each other.
  • different condiments different levels of sugar, different levels of sweetener or different proportions of salt on.
  • the batter compositions differ by the intensity of the taste.
  • a section with high intensity of the taste For example, a section with high intensity of the taste.
  • Taste intensity can be provided. This may be formed, for example, strong zucker mental impressionig, strongly salz credig or strong spicy-containing. Further subsections may, for example, be formed from a baked mass composition containing a lower intensity of the same flavor.
  • the further make-up composition may have a lower sugar content, a lower salt content, a lower seasoning content, or a lower sweetener content.
  • Taste perception can be effected.
  • the first baking plate 6 is hingedly and / or openably and closably connected to the second baking plate 13.
  • the two baking plates 6, 13 may be formed, for example, as baking tongs.
  • the baking mold 9 is formed.
  • a free gap running around the baking mold 9 is provided
  • Baking tongs are kept in a closed position and in particular cause a pressure build-up in the baking mold by the resulting water vapor.
  • a plurality of evaporation openings are preferably provided. These exhaust vents are provided in the present embodiment, for example, on two sides.
  • these Ausdampfö Anlagen devisen can also be provided on one side, on three sides, or on all four sides.
  • the steam thereby exits radially or, in one embodiment with multi-sided evaporation openings, a radial outlet of the vapor or a radial flow path of the vapor from the center of the baking plates is provided.
  • the subsections may also be designed to extend radially outwards.
  • the baking tongs are preferably moved along a conveying direction 15 by a baking tongs automat.
  • the open baking tongs are loaded with zones of defined baking composition (s) or are the
  • the removed waffle shaped body 1 is further processed.
  • the waffle shaped body 1 is divided into further smaller waffle shaped bodies 16. This division can be done for example by cutting, punching or milling.
  • the smaller waffle moldings 16 or the entire waffle moldings 1 are filled, coated or coated.
  • in the form of hollow waffles formed waffle moldings 1 more edible elements such as nuts or puffed cereals in the molds.
  • the subsections are substantially strip-shaped along the flow path of the steam 14. In the present embodiment, the subsections are substantially strip-shaped along the conveying direction 15 of the baking tongs. This allows the different
  • Baking mass compositions are applied by stagnant nozzles of Teigaufg teller strip. The relative movement happens through the
  • a plant for producing the waffle body according to the invention preferably comprises a plurality of supply lines for the different baking mass compositions.
  • Baking composition at least one Teigaufg screener provided by the respective baking composition can be applied to the desired area of the first baking plate 6.
  • the subsections essentially follow the relief-like structures of the baking mold 9 or of the first baking plate 6 or of the second baking plate 8.
  • a smaller waffle shaped body 16 can be formed, which alternately has protrusions of different baked mass compositions.
  • this can also be a smaller waffle moldings 16 are formed, which contains different bulges or different sections of different baking mass compositions, the boundaries 4 of the individual sections are preferably defined in advance.
  • Baking mold 9 arranged substantially grid-shaped.
  • the grid is preferably a rectangular grid, wherein one direction coincides with the conveying direction 15 of the baking tongs.
  • the bulges are offset or arranged honeycomb.
  • the boundaries 4 between the relief-like bulges of the baking mold 9 extend.
  • the baking composition or the baking mass compositions can be introduced from the spout into different relief-like indentations of the first baking plate 6. This improves the separation of the individual
  • Baking material compositions The relief-like indentations or bulges form hollow body-shaped bulges on the finished waffle shaped body 1. These may be, for example, pyramidal, truncated pyramidal, hemispherical or similar. However, it also corresponds to the inventive concept that flat waffle shaped bodies 1 are produced by the method according to the invention. These have different subsections due to the application of different baking composition compositions.
  • Baking tongs are baked under high pressure, contains, for example, the following basic components: - Water
  • quality-enhancing small components such as milk, one, or
  • Cocoa-based substances Cocoa-based substances, sugar substances, all for the sake of flavoring
  • a dye may be added to distinguish it from another, further baked mass composition.
  • the further or the second baking composition preferably contains the same basic components and preferably the same basic components in the same composition or dosage. If necessary, only
  • Additives such as flavorings, seasonings, colorings, sweeteners etc. vary.
  • Sugar packets are for example:
  • a sugar-containing baking composition which is baked without pressure in a baking tongs and is plastically deformable in the hot state and cures in the cold state and is dimensionally stable, the following basic components with the following exemplary amounts:
  • - spice powder such as cinnamon, cardamom, allspice, lemongrass, pepper, etc.
  • the basic composition may remain the same for all

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Procédé de production d'un corps en forme de gaufre en au moins deux sections, une première section du corps en forme de gaufre étant composée d'une première matière à cuire et une deuxième section du corps en forme de gaufre étant composée d'une deuxième matière à cuire, et les sections étant disposées l'une à côté de l'autre de manière contiguë le long de limites prédéfinies.
PCT/EP2015/059169 2014-04-30 2015-04-28 Procédé de production d'un corps en forme de gaufre WO2015165887A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE112015002040.3T DE112015002040A5 (de) 2014-04-30 2015-04-28 Verfahren zur herstellung eines waffelformkörpers

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ATA318/2014A AT515759A1 (de) 2014-04-30 2014-04-30 Verfahren zur Herstellung eines Waffelformkörpers
ATA318/2014 2014-04-30

Publications (1)

Publication Number Publication Date
WO2015165887A1 true WO2015165887A1 (fr) 2015-11-05

Family

ID=53015808

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2015/059169 WO2015165887A1 (fr) 2014-04-30 2015-04-28 Procédé de production d'un corps en forme de gaufre

Country Status (3)

Country Link
AT (1) AT515759A1 (fr)
DE (1) DE112015002040A5 (fr)
WO (1) WO2015165887A1 (fr)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2624297A (en) * 1949-10-14 1953-01-06 Charles E Nuttall Automatic cake baking machine
DE2457629A1 (de) * 1974-01-25 1975-07-31 Sen Franz Haas Backzange fuer waffelautomaten
GB2098450A (en) * 1981-05-11 1982-11-24 Haas Franz Sen Wafer baking oven
DE3817919A1 (de) * 1987-06-01 1988-12-22 Haas Franz Waffelmasch Verfahren zum herstellen von einzelnen, essbaren waffeln
DE4018513C1 (fr) * 1989-12-20 1991-05-08 Karl Oexmann, Inh. Wolfgang Oexmann, 4650 Gelsenkirchen, De
WO2002051248A1 (fr) * 2000-12-22 2002-07-04 Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft Dispositif de chargement pour fours de boulangerie servant a produire des corps moules cuits
US20050048182A1 (en) * 2003-08-29 2005-03-03 Mark King Composite food product
US20080248169A1 (en) * 2007-04-06 2008-10-09 Thomas Amend Multi-colored cake cones

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4027141C1 (en) * 1990-08-28 1992-01-23 Gebr. Wiebrecht Ohg, 3400 Goettingen, De Mfg. rectangular waffle bases - by spraying sweetened dough into grooves parallel to base and onto plate to cover flat surfaces
WO2012084506A1 (fr) * 2010-12-23 2012-06-28 Unilever Plc Réceptacles comestibles pour confiseries gelées

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2624297A (en) * 1949-10-14 1953-01-06 Charles E Nuttall Automatic cake baking machine
DE2457629A1 (de) * 1974-01-25 1975-07-31 Sen Franz Haas Backzange fuer waffelautomaten
GB2098450A (en) * 1981-05-11 1982-11-24 Haas Franz Sen Wafer baking oven
DE3817919A1 (de) * 1987-06-01 1988-12-22 Haas Franz Waffelmasch Verfahren zum herstellen von einzelnen, essbaren waffeln
DE4018513C1 (fr) * 1989-12-20 1991-05-08 Karl Oexmann, Inh. Wolfgang Oexmann, 4650 Gelsenkirchen, De
WO2002051248A1 (fr) * 2000-12-22 2002-07-04 Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft Dispositif de chargement pour fours de boulangerie servant a produire des corps moules cuits
US20050048182A1 (en) * 2003-08-29 2005-03-03 Mark King Composite food product
US20080248169A1 (en) * 2007-04-06 2008-10-09 Thomas Amend Multi-colored cake cones

Also Published As

Publication number Publication date
DE112015002040A5 (de) 2017-03-09
AT515759A1 (de) 2015-11-15

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