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
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[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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