Method and apparatus for producing baked goods

A technology for baking and products, applied in baking methods, baking, food ovens, etc., can solve the problems of unsatisfactory baking effect of hard and dry skin that cannot be finely structured

Active Publication Date: 2014-10-08
迈克尔.霍贝尔 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially due to the humidity of the dough, the steam generated during the baking process tears off the crust. As a result, a uniform finely structured crust cannot be achieved over the entire surface and the baking result is unsatisfactory.

Method used

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  • Method and apparatus for producing baked goods
  • Method and apparatus for producing baked goods
  • Method and apparatus for producing baked goods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] according to figure 1 and 2 The mold 1 has a lower mold part 2 and an upper mold part 3, wherein these mold parts 2, 3 are each provided with a surrounding edge flange 4, so that the two mold parts 2, 3 are connected to each other to form a mold 1, the mold A closed mold cavity 5 is formed. The mold cavity 5 defines the spatial shape for the baked product to be produced. In the case of this exemplary embodiment, the mold cavity 5 has a spatial shape modeled after a football, but it can of course also be modeled after another object. According to the exemplary embodiment, the football modeled on the bakery product has an icon 6 in the form of a raised bakery product surface structure. Accordingly, in the mold wall 7 of the preferably upper mold part 3 , the symbol 6 is formed as a negative mold by means of the recess 8 . The grooves 8 are provided with vent openings 9 , wherein the individual recesses 8 which are separated from one another each have at least one vent...

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PUM

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Abstract

The invention relates to a method and to an apparatus for producing baked goods in a predefined form, wherein a piece of dough is baked in a closed molding chamber (5) in immediate succession after cooking while heat is supplied, wherein the piece of dough fills the mold chamber (5) completely while displacing gas. According to the invention, in order to ensure advantageous baking results, the piece of dough bears against the gastight molding wall delimiting the molding chamber (5), forming a finely structured crust, and the gas from the mold chamber (5) is discharged in the region of depressions (8) which are provided in the molding wall (7), which determine elevations of the baked goods projecting above a surface region, and into which the gas is displaced by the oven rising of the piece of dough.

Description

technical field [0001] The invention relates to a method for producing baked goods of a predetermined shape, wherein the dough in a closed mold cavity is baked by heating immediately after fermentation, wherein the dough is ejected during the baking process. The mold cavity is completely filled with gas, and a device for carrying out the method is involved. Background technique [0002] Dough is hereinafter understood to be a yeast- and bread-fermented dough which, unlike dough, has sufficient shape stability until the dough structure is permanently fixed by the heat supply during baking. In order for doughs and doughs, that is to say dough pieces for the production of baked goods, to be fluffy, a corresponding fermentation must be carried out in order to be able to provide, for example, a sufficient carbon dioxide to form pores. Baked goods made of such preformed dough can thus be fermented in a separate fermentation space before the baking process, usually with the aid o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B3/13
CPCA21B3/139A21B3/132A21B3/134A21D8/06A21B3/13
Inventor 迈克尔.霍贝尔诺伯特.克赖哈默彼得.奥根多普勒
Owner 迈克尔.霍贝尔
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