Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus

Abstract

Process for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and / or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size.

Description

BACKGROUND OF THE INVENTION[0001]Dough strands form the starting basis for a plurality of pastry products or dough products, such as for example pretzels. In order that the dough product to be formed attains the desired final form, the dough strand has to be shaped in a certain manner, starting from its original straight form, or knotted into a certain form.[0002]The aim is thereby, even with mechanized manufacture of the corresponding dough products, to form the dough in such a manner or to knot or place it into the desired form that the end product complies as well as possible with the existing quality demands, particularly in optical and aesthetic aspects. Among other things problems can however emerge in this context with more complicated knotted forms such as pretzels. For example one observes frequently that, during mechanized tying procedures, the knot of the, as an end product, shaped pretzel is not as firm or tight as would be desired for a pastry product of optimal quality...

AI Technical Summary

Benefits of technology

[0008]The process of stretching with the subsequent renewed contraction of the dough strand makes it possible to then, for example during the formation of pretzels, tighten the knot of the pretzel as desired so that a final product of optimal quality can be attained.

[0014]The complete form, around which the dough strand is placed or knotted, can therefore consist of a plurality of form bolts or also form pins, for example of about 10 to 15 bolts, around which the dough strand is knotted. Subsequently these bolts or also pins can be removed, such as for example by means of lowering into or under a storage plane of the dough strand, in order to make it possible that the dough strand, which was deposited under tension, contracts again and thereby lowers the tension that was created within it.

[0016]In particular a holding bracket can be implemented by means of the form element or, in order to enable the increase of the stretching or the tension within the dough strand, there can be provided, for the ends of the dough strand, specific holding provisions, which, for example, (more or less) firmly join the ends with a central part of the dough strand during the process of forming the pretzel in a form designated for the final product, so that the basic pretzel form is preserved despite the accumulated tension in the dough strand and the ends especially cannot come loose. The holding provisions for one end or both ends of the dough strand can be implemented, for example, in a clamping manner in order to, where appropriate, even make the stretching of the dough strand possible, or a corresponding pressure, which prevents the extraction of the strand, can be exerted on a upper side of the dough strand in an area in which the dough end is positioned after the forming of the end product, or suchlike.

Problems solved by technology

Among other things problems can however emerge in this context with more complicated knotted forms such as pretzels.

For example one observes frequently that, during mechanized tying procedures, the knot of the, as an end product, shaped pretzel is not as firm or tight as would be desired for a pastry product of optimal quality.

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