WO2018096420A1 - Procédé industriel de fabrication de biscuits - Google Patents

Procédé industriel de fabrication de biscuits Download PDF

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Publication number
WO2018096420A1
WO2018096420A1 PCT/IB2017/057102 IB2017057102W WO2018096420A1 WO 2018096420 A1 WO2018096420 A1 WO 2018096420A1 IB 2017057102 W IB2017057102 W IB 2017057102W WO 2018096420 A1 WO2018096420 A1 WO 2018096420A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
biscuit
roller
auxiliary bodies
process according
Prior art date
Application number
PCT/IB2017/057102
Other languages
English (en)
Inventor
Gaetano ARSIÈ
Marco MOLLO
Original Assignee
Soremartec S.A.
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 Soremartec S.A. filed Critical Soremartec S.A.
Publication of WO2018096420A1 publication Critical patent/WO2018096420A1/fr

Links

Classifications

    • 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
    • A21C11/02—Embossing machines
    • A21C11/08—Embossing machines with engraved moulds, e.g. rotary machines with die rolls
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
    • 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

Definitions

  • the present invention relates to the field of industrial production of biscuits and, in particular, of biscuits bearing on an outer surface thereof a given representation .
  • Figure 5 illustrates by way of example a known process for manufacturing biscuits of the type referred to above.
  • the apparatus for implementation of this process envisages a forming station 12, equipped with a forming machine of a rotary type, which is supplied by a hopper 14 containing the dough of the biscuit.
  • a conveyor belt 16 is pre-arranged for receiving the forms of the biscuit 101 obtained in the station 12 and supplying them up to an oven 18 for baking the biscuits.
  • the apparatus envisages a decoration station 22 that is provided with a food-ink-delivery head for creating on the top surface of the forms the graphic representations 102 envisaged.
  • the present applicant has verified that there is an objective limit as regards the clarity of the images that it is possible to obtain, basically due to the surface structure of the biscuit, which is in fact irregular and porous so that on the one hand the ink tends to be in part absorbed, losing its gloss and on the other hand it is very difficult to create images that will have precise and sharp contours .
  • the amount of ink that it is possible to use on each biscuit is in any case limited to specific doses in order to prevent interference with the organoleptic properties of the biscuit and in particular with its taste.
  • the object of the present invention is now to overcome the aforesaid drawbacks using a process for producing biscuits having the characteristics specified in Claim 1.
  • the present invention moreover relates to a biscuit according to Claims 16 and 17.
  • FIG. 2 is a schematic illustration of an embodiment of the process described herein;
  • Figure 3 represents a detail of the apparatus illustrated in Figure 2;
  • FIG. 5 is a schematic illustration of a process for producing biscuits according to the known art.
  • FIG. 6 is a schematic illustration of a further embodiment of the process described herein.
  • the process described herein regards an industrial process for manufacturing biscuits that have a given representation on an outer surface thereof.
  • representation a graphic representation constituted by one or more marks.
  • the marks in question may be geometrical shapes, numbers, fancy shapes, symbols, patterns, representations of objects, animals, etc.
  • the marks in question may be combined together to represent as a whole a given subject or else may be combined together in an altogether random way.
  • the set of the marks defined on the surface of the biscuit constitute the "representation" mentioned.
  • this illustrates by way of example a biscuit 200 obtained using the process described herein and in particular illustrates the top surface of said biscuit on which a representation 202 is obtained.
  • This is constituted by a series of marks 202A, 202B, and 202C, which together reproduce the face of a cartoon character or the like.
  • Figure 4 illustrates further examples of representations that may be provided on the surface of the biscuit.
  • this is characterized in that it comprises the following steps:
  • the process described herein hence envisages creating the desired representation without using ink, as in known processes, but using auxiliary bodies obtained from a further biscuit dough, which are appropriately shaped and applied on the surface of the biscuit to reproduce the desired representation.
  • a dough for biscuits comprises water (5-25 wt%), flour (30-80 wt%), leavening agents (0.1- 6 wt%), sugar and/or other sweetening substances (5- 35 wt%), for example glucose syrup, and, finally, butter or else vegetable fat (5-40 wt%) .
  • further components such as cocoa, hazelnuts, etc.
  • the dough for making the main body of the biscuit and the dough for making the aforementioned auxiliary bodies are different, in particular as regards their colouring, in order to distinguish as much as possible the different bodies and in particular bring out their simultaneous presence.
  • one of the two doughs may comprise one or more additional ingredients, for example powdered cocoa, malt, caramel, etc., to impart a colouring different from the typical biscuit colour.
  • biscuits may fundamentally be divided into dry biscuits and biscuits of shortbread type.
  • doughs for dry biscuits have a lower percentage of fats and show more elastic behaviour.
  • shortbread doughs have a higher percentage of fats with respect to the doughs for dry biscuits, and are less elastic.
  • the dough used for making the aforesaid auxiliary bodies is specifically a dough for dry biscuits, i.e., an elastic dough, whereas the dough for making the main biscuit body is a dough for biscuits of the shortbread type.
  • the two types of dough may be distinguished as follows: for 100 kg of flour
  • the dough for dry biscuits contains from 5 to 12 kg of fats and from 14 to 40 kg of water; whereas
  • the dough for biscuits of the shortbread type contains from 15 to 25 kg of fats and from 14 to 18 kg of water.
  • the apparatus in question envisages two different lines of preparation and treatment of dough: a first one that is designed for making the main body of the biscuit, and a second one that is, instead, designed for making the auxiliary bodies.
  • the dough is a typical one of a shortbread type.
  • the dough is fed to a forming station 114, which is provided with a rotary machine for moulding the biscuits.
  • This machine may clearly be of any conventional type for producing biscuits.
  • this machine envisages a rotating roller 116, on the outer surface of which a plurality of cavities are obtained, pre-arranged for constituting respective moulds for the formation of the individual biscuits.
  • the individual forms obtained constitute the aforesaid main bodies of the biscuits. These, designated by the reference number 201, are fed on a conveyor belt 118.
  • the second line of the apparatus also envisages a station for preparation of the dough (designated by the reference number 122) provided with one or more kneading machines.
  • the dough used on this second line which is designed for making the auxiliary bodies of the biscuit, is a typical elastic dough for the production of dry biscuits.
  • This second line envisages a rolling station 124, which is designed to feed the dough along the line in the form of a thin and continuous sheet, up to a forming station 126 set downstream, where the auxiliary bodies are obtained.
  • a cooling station 128 provided between the rolling station 124 and the forming station 126 is a cooling station 128 designed to lower the temperature of the dough so as to render it stiffer.
  • this station is provided for bringing the temperature of the dough to a value of between 0°C and 15°C.
  • this carries out the dual function of forming the individual auxiliary bodies that will come to constitute the marks of the representation of the biscuit and moreover that of applying these bodies on the top surface of the bodies 201 that advance along the conveyor belt 118.
  • this station is in particular equipped with a machine provided with two counter-rotating rollers 132, 136, fed between which is the continuous sheet of dough.
  • the roller 132 has on its outer surface a plurality of shaped reliefs 132', provided with one or more cutting edges, which are pre-arranged for co ⁇ operating with shaped seats 136' , having a corresponding shape obtained on the outer surface of the roller 136.
  • the seats 136' have a configuration of shaped apertures in communication with the inside of roller 136, for the reasons that will become evident in the following.
  • the reliefs 132' act on the sheet of dough, punching therefrom individual portions that are received in the seats 136' of the roller 136 and will come to constitute the auxiliary bodies mentioned previously .
  • the roller 132 is equipped, on its outer surface, with a corresponding series of reliefs 132 ⁇ , 132'B, 132'C, and likewise the roller 136 is provided with a corresponding series of cavities 136 ⁇ , 136'B, 136'C (see Figure 3) .
  • This series is repeated at regular intervals all around the outer surfaces of the respective rollers.
  • the reliefs and cavities in question reproduce exactly the forms of the marks that constitute the desired representation and are set according to a mutual arrangement that reproduces this representation.
  • the various series of reliefs 132 ⁇ , 132'B, 132'C of the roller 132 cut and separate from the sheet of dough simultaneously all the auxiliary bodies 202A, 202B, 202C envisaged for a single biscuit, which are received in the corresponding cavities 136 ⁇ , 136'B, 136'C of the roller 136.
  • the sheet of dough that comes out from the forming station 126 which is all perforated as a result of the punching operation described, is sent back to the rolling station 124 passing through a station 148 that is pre-arranged for heating the dough so as to facilitate its recovery.
  • the process described hence envisages producing all the auxiliary bodies of the biscuit in one and the same forming operation and directly in the same mutual arrangement as that with which these bodies are to be applied on the biscuit body.
  • This enables, on the one hand, the advantage of simplifying the process of production and, on the other hand, of guaranteeing that these bodies will be correctly positioned on the biscuit.
  • the forming station 126 may also envisage means designed to perform the same functions as the rollers 132, 136, and 138 but that, instead of being driven according to a rotary movement, are driven according to a reciprocating movement of translation.
  • this station envisages a pressure roller 144, which turns at a rate controlled on the basis of the rate of feed of the biscuits and acts on each biscuit precisely so as to press the auxiliary bodies 202A, 202B and 202C against the body 201.
  • This roller may be of any one known type conventionally used for handling and treating doughs.
  • this roller has an outer coating made of soft plastic material, for example rubber, to prevent damage to the biscuits that have just been formed.
  • the apparatus envisages a final station 146 constituted by an oven for baking the biscuits.
  • the apparatus may, for example, envisage electric motors provided with encoders for each of the rollers described above, and a control unit designed to verify the various signals coming from the encoders, to guarantee synchronism between the rollers.
  • the apparatus may moreover envisage one or more video cameras, located downstream of the station 114, which read the position of the biscuits, and the control unit controls the driving motors of the rollers on the basis of the data detected by the video cameras, in order to synchronise the speed of the rollers with the rate of advance of the conveyor belt carrying the biscuits .
  • the process illustrated therein is configured to make a biscuit body that is constituted by two different layers 301, 303, preferably of different colours, which are placed one on top of the other.
  • the apparatus shown in the figure comprises two different forming stations 314, 315 of a same type as the forming station 114 shown in Figure 2, which form the lower layer 301 and the upper layer 303, respectively.
  • the two stations 314, 315 are served by respective conveyor belts 318, 319 which, for at least a portion of their extension, are superimposed to one another, and converge towards one another in the region of their downstream ends, so that the upper layers 303, reaching the end of conveyor belt 319, are released directly on the lower layers 301 travelling on the conveyor belt 318. In this way, the two layers 301 and 303 come to coupled .
  • the thus-formed biscuit bodies are then fed via conveyor belt 320 to a station 326, which, like the forming station 126 shown in Figure 2, carries out the dual function of forming auxiliary bodies 302 which will come to constitute the marks of the representation of the biscuit, and of applying these bodies on the top surface of the biscuit bodies that advance along with the conveyor belt 320.
  • upstream of station 326 there may be a printing station 324 operating with edible ink, which prints on the top surface of layer 303 further marks (which can be of any type, for example letters, signs, numbers etcetera) that are going to complete the outer appearance of the final biscuit.
  • the edible ink used by the station can be of any type that is conventionally used in the relevant technical field.
  • this comprises a rotating roller 336 provided on the outer surface of which are a plurality of sets of shaped seats 336' which constitute mould cavities for forming the auxiliary bodies.
  • the seats 336' of each set reproduce the forms of the marks that constitute the desired representation and are mutually arranged so as to reproduce the representation itself.
  • the various sets are repeated at regular intervals around the outer surface of the roller, so that, at each revolution, the latter can form a plurality of representations in synchrony with the biscuit bodies advancing on conveyor belt 320.
  • roller 336 Inside roller 336, a further rotating roller 338 is mounted, which is synchronised with roller 336 and is provided with shaped reliefs 338' that are to engage openings 336' from the inside, so as to push out therefrom the formed auxiliary bodies 302 and apply them on the biscuit bodies, already in the mutual arrangement constituting the desired representation.
  • a scraper may be provided to perform the same function.
  • the apparatus comprises a pressure roller 344 for firmly connecting the auxiliary bodies to the biscuit bodies, and an oven 346 for baking the biscuits .
  • the auxiliary bodies 302 are formed by moulding the dough directly into the final shape of these bodies, the same as the biscuit bodies, and not by rolling and cutting as provided in the embodiment of figure 2.
  • the auxiliary bodies are formed/obtained, directly in the same mutual arrangement of the desired representation, within seats or openings provided along the outer surface of a rotating roller, and are released therefrom directly on the biscuit bodies, without any intermediate passage on other conveying means .
  • the process described herein may in any case envisage further variants with respect to the solutions illustrated above.
  • the process described herein may envisage applying the auxiliary bodies in a station distinct from the one in which they are formed.
  • the auxiliary bodies may, for example, be formed and then arranged on a conveyor belt, which supplies them to a further station, where they are finally picked up from the conveyor belt and applied on the biscuit bodies.
  • This station may envisage automatic handling devices, for example robots of a pick-and-place type equipped with pneumatic pick-up members.
  • auxiliary bodies may envisage providing the auxiliary bodies on different lines of the apparatus, that can treat types of dough different as regards composition and/or colour.
  • the auxiliary bodies may be made in a number of colours.
  • auxiliary bodies produced on the various lines can then be combined together in a decoration station set at the intersection of these lines, which is provided with automatic handling means of the type referred to above.
  • stations for forming the biscuits themselves may vary from the ones illustrated above, taking in any case into account that, in general, for dry doughs forming machines of a punching type are preferable, whereas for shortbread doughs forming machines using moulds are preferable.
  • the station for forming the auxiliary bodies may envisage a hollow roller, provided on its outer surface with shaped through openings, and containing inside the dough to be dispensed, which through the aforementioned openings is dispensed on the main biscuit bodies.
  • This roller may be provided inside with a scraper member that is designed to operate on the inner surface of the roller in such way that the portions of dough dispensed will have a thickness equal to the height of the above openings.
  • the dough used is preferably a dough for biscuits of the shortbread type.
  • the details of construction and the embodiments may vary, even significantly, from what has been illustrated herein purely by way of non-limiting example, without thereby departing from the scope of the invention, as this is defined in the annexed claims.
  • the biscuit body 201 it may be noted that it may be obtained with a multilayered structure in which the various layers are obtained with different biscuit doughs and may also have different colours .

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé industriel de fabrication de biscuits (200) comportant une surface externe sur laquelle sont obtenues une ou plusieurs marques qui sont conçues pour constituer une représentation donnée. Le procédé prévoit l'utilisation d'une première pâte à biscuits pour former un corps de biscuit principal (201) et l'utilisation d'une seconde pâte à biscuits ou d'une pluralité d'autres pâtes à biscuits pour fabriquer un ou plusieurs corps auxiliaires (202A, 202B, 202 C) conçus pour identifier lesdites marques. Les corps auxiliaires sont appliqués sur le corps de biscuit principal selon un agencement réciproque propre à reproduire la représentation ci-dessus.
PCT/IB2017/057102 2016-11-28 2017-11-14 Procédé industriel de fabrication de biscuits WO2018096420A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LU93325A LU93325B1 (en) 2016-11-28 2016-11-28 Industrial process for manufacturing biscuits
LU93325 2016-11-28

Publications (1)

Publication Number Publication Date
WO2018096420A1 true WO2018096420A1 (fr) 2018-05-31

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WO (1) WO2018096420A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4292434A1 (fr) 2022-06-14 2023-12-20 Soremartec S.A. Procédé de fabrication d'un biscuit
EP4149266A4 (fr) * 2020-05-14 2024-05-29 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi Ensemble de production de biscuit avec impression thermique

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3689280A (en) * 1970-12-28 1972-09-05 Lehara Inc Werner Center-filled cookie making apparatus and method
WO1994028727A1 (fr) * 1993-06-10 1994-12-22 General Mills, Inc. Appareil et procede de fabrication de beignets de cereales garnis
WO1997025871A1 (fr) * 1996-01-17 1997-07-24 Groupe Danone Produit a base de pate laminee et/ou feuilletee et/ou extrudee et son procede de fabrication
WO1997042828A1 (fr) * 1996-05-10 1997-11-20 Groupe Danone Procede de fabrication en continu d'un produit alimentaire realise a partir d'un paton extrude et produit ainsi obtenu
EP1695632A1 (fr) * 2005-02-25 2006-08-30 BARILLA G. E R. FRATELLI S.p.A. Appareil et procédé pour la production des produits de boulangerie de pâte brisée, en particulier biscuits, ayant des particules comestibles
EP1872666A1 (fr) * 2006-06-30 2008-01-02 Kraft Foods Holdings, Inc. Production de produits alimentaires agglomérés contenant des grains complets
EP2364593A1 (fr) * 2010-03-12 2011-09-14 J. Vink jr. Development B.V. Procédé et ensemble de fabrication de produits de pâte fabriqués à partir de pâte à frire

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3689280A (en) * 1970-12-28 1972-09-05 Lehara Inc Werner Center-filled cookie making apparatus and method
WO1994028727A1 (fr) * 1993-06-10 1994-12-22 General Mills, Inc. Appareil et procede de fabrication de beignets de cereales garnis
WO1997025871A1 (fr) * 1996-01-17 1997-07-24 Groupe Danone Produit a base de pate laminee et/ou feuilletee et/ou extrudee et son procede de fabrication
WO1997042828A1 (fr) * 1996-05-10 1997-11-20 Groupe Danone Procede de fabrication en continu d'un produit alimentaire realise a partir d'un paton extrude et produit ainsi obtenu
EP1695632A1 (fr) * 2005-02-25 2006-08-30 BARILLA G. E R. FRATELLI S.p.A. Appareil et procédé pour la production des produits de boulangerie de pâte brisée, en particulier biscuits, ayant des particules comestibles
EP1872666A1 (fr) * 2006-06-30 2008-01-02 Kraft Foods Holdings, Inc. Production de produits alimentaires agglomérés contenant des grains complets
EP2364593A1 (fr) * 2010-03-12 2011-09-14 J. Vink jr. Development B.V. Procédé et ensemble de fabrication de produits de pâte fabriqués à partir de pâte à frire

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Schwarz - Weiß Gebäck (Rezept mit Bild) von chiara | Chefkoch.de", 3 May 2016 (2016-05-03), pages 1 - 4, XP055374474, Retrieved from the Internet <URL:https://web.archive.org/web/20160503001702/http://www.chefkoch.de/rezepte/1164101222530793/Schwarz-Weiss-Gebaeck.html> [retrieved on 20170519] *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4149266A4 (fr) * 2020-05-14 2024-05-29 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi Ensemble de production de biscuit avec impression thermique
EP4292434A1 (fr) 2022-06-14 2023-12-20 Soremartec S.A. Procédé de fabrication d'un biscuit

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