CA2151249A1 - Process and device for producing layered cakes - Google Patents
Process and device for producing layered cakesInfo
- Publication number
- CA2151249A1 CA2151249A1 CA 2151249 CA2151249A CA2151249A1 CA 2151249 A1 CA2151249 A1 CA 2151249A1 CA 2151249 CA2151249 CA 2151249 CA 2151249 A CA2151249 A CA 2151249A CA 2151249 A1 CA2151249 A1 CA 2151249A1
- Authority
- CA
- Canada
- Prior art keywords
- dough
- baking
- baked
- train
- trains
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
- A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a process for producing layered baked confectionery of the pyramid (Baumkuchen) cake type, of a plurality of baked layers arranged one over another which in the un-baked condition are applied as individual layers of dough onto a baking support or onto the respective layer of dough lying thereunder which has been baked to a baked layer by means of at least one baking step, and together with this is exposed to a subsequent baking step. To further develop the process, with the goal of greater productivity and a more uniform product quality, it is proposed in accordance with the invention that the dough layers be carried as uninterrupted trains of dough (9.1 to 9.4) through a plurality of baking zones (1.1 to 1.4) having controllable temperature setting (A to D, O, U) arranged one after another with mutual spacing, and are baked in these zones continuously as they run through to a layered cake train (10), the first train of dough (9.1) being applied before the first baking zone (1.1) and being carried through all baking zones (1.1 to 1.4), of a number corresponding in number to the total number of trains of dough (9.1 to 9.4) to be baked, and the subsequent trains of dough (9.2 to 9.4) being applied in the respective following regions between two neighbouring baking zones (1.1, 1.2; 1.2, 1.3; 1.3, 1.4) and carried through the following baking zones (1.2 to 1.4; 1.3 and 1.4; 1.4) in each case one less in number.
Description
Process and Device for Producing Layered Cakes The invention relates to a process for producing layered baked confectionery of the pyramid (Baumkuchen) cake type according to the preamble of claim 1, and to a device for carrying out this process.
In practice, it is known to roll the individual layers of dough out of one or out of several quantities of dough, to lay the first layer of dough on a baking sheet having turned up baking sheet edges and to load it together with this baking sheet into a baking oven, to remove it from the baking oven after completion of the baking process and to place it in so-called tiered carriers for cooling. After completion of the cooling process and the application of the second layer of dough on the first layer of dough, baked to a baked layer, the process steps just described are carried out again, to be repeated after the application of each successive layer of dough until there is produced a layered cake having caked layers of the number needed for the pyramid (Baumkuchen) cake. The layered cake is then removed from the baking sheet, cut into individual layered cake pieces and, if required, processed further into a completed pyramid (Baumkuchen) cake, for example through dousing with flavouring liquids and coating with chocolate.
~ach baking process is carried out in the same baking oven.
This, like the tiered carrier, has a capacity for a large number of baking sheets. All working processes are carried out manually. r This known process, which is more or less a process of manual craftsmanship, is not suitable for large-scale industrial production because of its low productivity.
Further, the quality of the product produced with this process is subject to a certain variability, on the one hand because of the fact that the attentiveness of the work people plays a decisive rôle, and on the other hand for technical reasons such as, for example, uneven cooling in the tiered carrier and thus uneven formation of the baked surface of the individual baked layers - which is decisiv2 for the quality of the product - , damage to the edge region of the layered cake, lying against the upwardly turned edges of the baking sheet or baked onto these edges, upon removal from the baking sheet, etc.
It is the object of the invention to further develop the process of the kind indicated in the introduction, with the goal of greater productivity and more uniform product quality, and to provide a device for carrying out the improved process.
This object is achieved by means of the characterizing features of claims 1 and 6. The individual layers of dough are applied to a conveyor apparatus as continuous trains of dough - preferably each by means of a respective dough train application unit - and taken through several baking zones by means of the conveyor apparatus, in which baking zones they are continuously baked as they run therethrough, each to a baked train and all together to a layered cake train. In this way, the manual working procedures of the known process, starting from the rolling out of the layers of dough and up to the removal of the layered cake from the baking sheets, can be carried through automatically and thus the yield can be considerably increased whilst at the same time providing greater evenness of the degree of baking of each inrdividual baked train and without damage to the complete layered cake train. The baking zones are formed as individual, mutually spaced, preferably evenly spaced baking ovens, which are equipped each with individual controllable temperature setting and preferably with bottom heating and top heating, which enables the baking processes of the individual dough or baked trains to be matched one to another in the desired manner, for example in order to achieve the most uniform possible degree of baking for all baked trains. By means of this 21512~9 individual control of the degree of baking, and the possible, but not obligatory, cooling in the region between neighbouring baking ovens, which is dependent upon the time spent in this region, the formation of the baked surface of each individual baked train can be influenced as desired~
The individual dough trains are preferably completely baked in each case in the first baking zone through which they are carried. It is, however also possible to carry each dough train through two or more baking zones in order to bake it completely. Of course, these two possibilities can be employed simultaneously in the production of a layered cake train.
Preferably each baking oven has regions arranged one after another in the conveying direction of the conveyor apparatus, the temperatures of which can be individually set in order, for example, to purposively influence the progress and/or duration of each individual baking process and thus the residence time of each individual baked train between two successive baking processes - which time is important for the formation of the baked outer surface - , in particular by setting at least the region of each baking oven arranged at the output thereof to a temperature beneath the minimum baking temperature of for example 100C. The baked surface of the individual baked trains can be purposively influenced further by changing their residence time between the point at which their baking process is ended and the application of the next train of dough. To this end it is expedient to set the dough train application units, each arranged between two neighbouring baking ovens in the direction of running of the conveyor apparatus, to at least two different positions. A further measure for influencing the baking process and/or the formation of the baked surface consists, in accordance with a further development of the invention, in that the speed of the conveyor apparatus can be set to various values. For the same purpose it is also conceivable to alter ~he spacing between neighbouring baking zones by switching off or switching on at least one baking oven region or by moving a movably arranged baking oven.
The continuous transport of uninterrupted baked trains makes it possible to condition them, in particular to cool them, similarly continuously and correspondingly with greater uniformity, in a conditioning apparatus, in whi~h preferably temperature and humidity can be set, arranged after the baking apparatus.
The automated process can be completed by means of a cutting apparatus, for cutting the layered cake train longitudinally and transversely into individual layered cake pieces, arranged after the conditioning apparatus in the running direction of the conveyor apparatus, and by means of a following coating apparatus for coating the individual layered cake pieces with a coating of for example chocolate.
It is further possible to employ an applicator apparatus for the application of materials of differing consistencies, such as for example preserves, flavouring liquids, either to the individual baked trains following each baking process, to the layered cake train after the baking apparatus or after the conditioning apparatus, or to the layered ca~e pieces after the cutting apparatus.
Below, the invention will be described in more detail with reference to a preferred exemplary embodiment and with reference to the drawings, which show:-Fig. la a schematic representation of a first part of a device in accordance with the invention in which individual trains of dough are applied by means of respective dough train - 215124~
application units to a conveyor belt and baked, Fig. lb a schematic representation of the manner in which the individual trains of dough shown in Fig. la are applied, Fig. 2 a schematic representation of a second part of a device according to the invention, Fig. 3 a schematic representation of a third part of a device according to the invention, Fig. 4 a sectional representation of the product produced using the device according to the invention, and Fig. 5 an enlarged sectional representation of a part of a dough train application unit shown in Fig. 1.
The device according to the invention includes, in this sequence, a baking apparatus 1, a conditioning apparatus 2, a cutting apparatus 3, an applicator apparatus 4, a coating apparatus 5, a conveyor apparatus 6, and a dough train application apparatus 7.
The conveyor apparatus includes several conveyor belts 6.1 to 6.5 in the form of endless steel belts which are, in known manner, guided around guide rollers 8, supported by support rollers (not shown) and can be driven in running direction L by means of a drive unit (also not shown), which conveyor belts each run through one of the apparatuses 1 to 5. The conveyor belts 6.1, 6.2 and 6.3 run at a common speed, slightly less than the likewise common speed of the conveyor belts 6.4 and 6.5. The speeds of the first-mentioned conveyor belts 6.1, 6.2 and 6.3 on the one 21512~9 _ hand, and of the last-mentioned conveyor belts 6.4 and 6~5 on the other hand, are variable independently of one another.
The baking apparatus 1 serves for baking several, in the present exemplary embodiment four, trains of dough 9.1 to 9.4 to baked trains 9.11 to 9.41 and comprises the same number, four, of baking ovens 1.1 to 1.4 in the form of tunnel ovens which are arranged with uniform mutual spacing and through which the conveyor belt 6.1 runs. Each baking oven is equipped with a controllable temperature setting means. This temperature setting means comprehends individual control of bottom heat U and top heat O and several regions A, B, C, D arranged one after another in the conveyor belt running direction L the temperatures of which can likewise be set individually. The regions of bottom heat U and of top heat O are divided by a horizontal, broken line, and the regions A to D are divided by respective vertical broken lines in Fig. la. The temperature ranges of bottom heat and top heat respectively comprehend preferably the temperatures from 100C to 200C
or 150C and 250C. The regions D, located at the output of each baking oven 1.1 to 1.4 can further each be set to a temperature below the minimum baking temperature of 100C, for example to room temperature or lower. The individual baked trains 9.11 to 9.41 leave the baking apparatus 1 as a layered cake train 10.
The dough-train application apparatus 7 includes four dough train application units 7.1 to 7.5 which are arranged above the conveyor belt 6.1 before each baking oven 1.1 to 1.4 in the running direction L of the conveyor belt. Each dough train application unit 7.1 to 7.5 includes a receiving funnel 11, which is connected via a supply line 12 to a central dough reservoir 13 and has at its delivery side two driven delivery rollers 14 for forming the train of dough 9.1 to 9.4 concerned. Each train of dough is 2151~9 guided and separated from the delivery rollers 14 concerned by means of respective peaked doctor blades 15 constantly bearing on the rollers (see Fig. 5). The mutual spacing of the discharge rollers 14 is settable, for the purpose of setting the thickness of the dough train. Each dough train application unit 7.1 to 7.4 can be set to different positions in the running direction L of the conveyor belt 6.1. The dough reservoir 13 comprehends four reservoir sections (not shown) to which respective supply lines 12 are connected and which are provided for receiving quantities of dough of respective different recipes, if desired. A drive device (not shown) transports the quantities of dough to the individual dough train application units 7.1 to 7.4.
The conditioning apparatus 2 is of in substance conventional construction and includes a number of sections 2.1 to 2.9 which, for the purpose of conditioning (i.e.
continuous cooling with supply of humidity in the present exemplary embodiment) of the layered cake train 10 can be set to different temperatures and different degrees of humidity. The humidity is supplied in the form of vapor via a vaporisation device 16.
The cutting apparatus 3 serves for cutting the layered cake train lO into individual layered cake pieces 17 and includes a longitudinal cutting device 3.1 and transverse cutting device 3;2, both of conventional configuration and thus not further described.
The applicator apparatus 4 includes a container 18 with a filling of the material to be applied in each case, for example a flavoured liquid, and an applicator nozzle 19, connected with the container, above the conveyor belt 6.4 for the application of this liquid to the individual layered cake pieces 17. A pump (not shown) serves for transporting the material from the container 18 to the applicator nozzle 19.
The coating apparatus 5 serves for coating the individual layered cake pieces 17 with a coating 20 of for example liquid chocolate. It is equipped, in substantially the same way as the applicator apparatus 4, with a container 18 for receiving the liquid chocolate, an applicator nozzle 19, connected with this container, above the conveyor belt 6.5, and a pump (not shown). The coated layered cake pieces make up the pyramid (Baumkuchen) cake, for example in the form of layered cake slices (Herrenschnitten) and are designated by the reference sign 21.
15The functioning of the device in accordance with the invention is as follows:
The central dough reservoir 13 has, in the present exemplary embodiment, a filling of a quantity of dough with the following recipe : 10 to 30% wheatmeal products (flour and/or starch), 15 to 25% butter, 10 to 20~ water, 5 to 15 sugar, 20 to 30~ egg and/or egg products, and flavouring, spices and baking agent.
25The dough train application units 7.1 to 7.4 are set to the desired spacing from the respective following baking ovens 1.1 to 1.4. Top heat, bottom heat and temperatures in the regions A to D in the baking ovens 1.1 to 1.4 are set to the respec~ive desired values. In the sections 2.1 to 2.9 of the conditioning apparatus 2 the settings corresponding to the attA;~r~nt of the temperature and humidity concerned are made. The cutting device is set to values corresponding to the dimensions of the layered cake pieces 17. The container 18 of the applicator apparatus 4 and that of the coating apparatus 5 are provided with fillings of the corresponding materials.
21512~9 The conveyor apparatus 6, the drive device for transporting the dough from the dough reservoir 13 to the individual dough train application units 7.1 to 7.4 and the pumps of the applicator apparatus 4 and the coating apparatus 5 are set in operation and driven with the respectively necessary speeds. The dough train application unit 7.1, first in the running direction L of the conveyor apparatus 6, forms the first dough train 9.1 and applies this to the conveyor 6.1. The first dough train 9.1 runs through the first baking oven 1.1 and is baked in this continuously, as it runs through the oven, to a first baked train 9.11, which is then taken through the remaining part of the baking apparatus 1 without - since it is already baked - being baked further.
The second dough train application unit 7.1 arranged in the region between the first baking oven 1.1 and the second baking oven 1.2, forms a second train of dough 9.2 and applies this to the first baked train, which may still be hot or may have cooled down. The second train of dough 9.2 passes together with the first baked train 9.11 through the second baking oven 9.2 and is therein continuously baked, as it runs through the oven, to a second baked train 9.21 which is then transported further through the remaining part of baking apparatus 1 without being baked further thereby.
The dough train application unit 7.3 arranged in the region between the second baking oven 1.2 and the third baking oven 1.3 forms a third train of dough 9.3 and applies this to the second baked train 9.21 which may still be hot or may have cooled down. The third dough train 9~3 runs through the third baking oven 1.3 together with the first and second baked trains 9.11 and 9.21 and is baked therein continuously, as it runs through the oven, to a third baked train 9.31, which is transported further through the remaining part of the baking apparatus 1, without being further baked thereby.
The fourth dough train application unit 7.4, arranged in the region between the third baking oven 1.3 and the fourth baking oven 1.4 forms a fourth train of dough 9.4 and applies it to the third baked train 9.31, which may still be hot or may have cooled down. The fourth train of dough 9.4 runs through the fourth baking oven 1.4 together with the baked trains 9.11, 9.21 and 9.31 and is baked continuously therein as it runs through the oven to a fourth baked train 9.41, which together with the preceding baked trains forms the layered cake train emerging from the baking apparatus 1.
The layered cake train 10 is passed on to the second conveyor belt 6.2 and with this passes through the individual sections 2.1 to 2.9 of the conditioning apparatus 2, to be cooled with supplied humidity.
The layered cake train 10 conditioned in this way is then passed on to the third conveyor belt 6.3 and with this passes through the cutting device 3 to be cut up in this by means of the longitudinal cutting device 3.1 into individual layered train strips (not shown). These layered cake strips are separated from one another transversely of the running direction L of the conveyor belt 6.3 so that there are arranged with mutual spacing, to be subsequently cut up into individual layered cake pieces 17 by means of the transverse cutting device 3.2.
The layered cake pieces are passed on to the fourth conveyor belt 6.4 whereby, because of the higher speed of the latter, they are arranged with spacings in the running direction of the conveyor belt. After dousing with the flavouring liquid by means of the applicator apparatus 4 the layered cake pieces 17 are passed on to the fifth conveyor belt 6.5 and taken by this through the coating ` 21512~9 apparatus 5 to be provided therein with a coating 20 of chocolate. The finished layered cake slices (Herrenschnitten) 21, of which one is shown in Fig. 4, ~an now be automatically taken from the conveyor belt 6.5 and likewise automatically packed.
In addition to the above-described manufacture of layered cake slices (Herrenschnitten), other kinds of layered baked confectionery can naturally be produced using the process and device according to the invention. Thus, for example, by means of the arrangement of respective applicator apparatuses 4 before each dough train application unit 7.2 to 7.4 different and/or similar layers (nuts, chocolate, fruits etc.) can be applied to the baked trains 9.11 to 9.31 before the next train of dough 9.2 to 9.4 is applied.
In practice, it is known to roll the individual layers of dough out of one or out of several quantities of dough, to lay the first layer of dough on a baking sheet having turned up baking sheet edges and to load it together with this baking sheet into a baking oven, to remove it from the baking oven after completion of the baking process and to place it in so-called tiered carriers for cooling. After completion of the cooling process and the application of the second layer of dough on the first layer of dough, baked to a baked layer, the process steps just described are carried out again, to be repeated after the application of each successive layer of dough until there is produced a layered cake having caked layers of the number needed for the pyramid (Baumkuchen) cake. The layered cake is then removed from the baking sheet, cut into individual layered cake pieces and, if required, processed further into a completed pyramid (Baumkuchen) cake, for example through dousing with flavouring liquids and coating with chocolate.
~ach baking process is carried out in the same baking oven.
This, like the tiered carrier, has a capacity for a large number of baking sheets. All working processes are carried out manually. r This known process, which is more or less a process of manual craftsmanship, is not suitable for large-scale industrial production because of its low productivity.
Further, the quality of the product produced with this process is subject to a certain variability, on the one hand because of the fact that the attentiveness of the work people plays a decisive rôle, and on the other hand for technical reasons such as, for example, uneven cooling in the tiered carrier and thus uneven formation of the baked surface of the individual baked layers - which is decisiv2 for the quality of the product - , damage to the edge region of the layered cake, lying against the upwardly turned edges of the baking sheet or baked onto these edges, upon removal from the baking sheet, etc.
It is the object of the invention to further develop the process of the kind indicated in the introduction, with the goal of greater productivity and more uniform product quality, and to provide a device for carrying out the improved process.
This object is achieved by means of the characterizing features of claims 1 and 6. The individual layers of dough are applied to a conveyor apparatus as continuous trains of dough - preferably each by means of a respective dough train application unit - and taken through several baking zones by means of the conveyor apparatus, in which baking zones they are continuously baked as they run therethrough, each to a baked train and all together to a layered cake train. In this way, the manual working procedures of the known process, starting from the rolling out of the layers of dough and up to the removal of the layered cake from the baking sheets, can be carried through automatically and thus the yield can be considerably increased whilst at the same time providing greater evenness of the degree of baking of each inrdividual baked train and without damage to the complete layered cake train. The baking zones are formed as individual, mutually spaced, preferably evenly spaced baking ovens, which are equipped each with individual controllable temperature setting and preferably with bottom heating and top heating, which enables the baking processes of the individual dough or baked trains to be matched one to another in the desired manner, for example in order to achieve the most uniform possible degree of baking for all baked trains. By means of this 21512~9 individual control of the degree of baking, and the possible, but not obligatory, cooling in the region between neighbouring baking ovens, which is dependent upon the time spent in this region, the formation of the baked surface of each individual baked train can be influenced as desired~
The individual dough trains are preferably completely baked in each case in the first baking zone through which they are carried. It is, however also possible to carry each dough train through two or more baking zones in order to bake it completely. Of course, these two possibilities can be employed simultaneously in the production of a layered cake train.
Preferably each baking oven has regions arranged one after another in the conveying direction of the conveyor apparatus, the temperatures of which can be individually set in order, for example, to purposively influence the progress and/or duration of each individual baking process and thus the residence time of each individual baked train between two successive baking processes - which time is important for the formation of the baked outer surface - , in particular by setting at least the region of each baking oven arranged at the output thereof to a temperature beneath the minimum baking temperature of for example 100C. The baked surface of the individual baked trains can be purposively influenced further by changing their residence time between the point at which their baking process is ended and the application of the next train of dough. To this end it is expedient to set the dough train application units, each arranged between two neighbouring baking ovens in the direction of running of the conveyor apparatus, to at least two different positions. A further measure for influencing the baking process and/or the formation of the baked surface consists, in accordance with a further development of the invention, in that the speed of the conveyor apparatus can be set to various values. For the same purpose it is also conceivable to alter ~he spacing between neighbouring baking zones by switching off or switching on at least one baking oven region or by moving a movably arranged baking oven.
The continuous transport of uninterrupted baked trains makes it possible to condition them, in particular to cool them, similarly continuously and correspondingly with greater uniformity, in a conditioning apparatus, in whi~h preferably temperature and humidity can be set, arranged after the baking apparatus.
The automated process can be completed by means of a cutting apparatus, for cutting the layered cake train longitudinally and transversely into individual layered cake pieces, arranged after the conditioning apparatus in the running direction of the conveyor apparatus, and by means of a following coating apparatus for coating the individual layered cake pieces with a coating of for example chocolate.
It is further possible to employ an applicator apparatus for the application of materials of differing consistencies, such as for example preserves, flavouring liquids, either to the individual baked trains following each baking process, to the layered cake train after the baking apparatus or after the conditioning apparatus, or to the layered ca~e pieces after the cutting apparatus.
Below, the invention will be described in more detail with reference to a preferred exemplary embodiment and with reference to the drawings, which show:-Fig. la a schematic representation of a first part of a device in accordance with the invention in which individual trains of dough are applied by means of respective dough train - 215124~
application units to a conveyor belt and baked, Fig. lb a schematic representation of the manner in which the individual trains of dough shown in Fig. la are applied, Fig. 2 a schematic representation of a second part of a device according to the invention, Fig. 3 a schematic representation of a third part of a device according to the invention, Fig. 4 a sectional representation of the product produced using the device according to the invention, and Fig. 5 an enlarged sectional representation of a part of a dough train application unit shown in Fig. 1.
The device according to the invention includes, in this sequence, a baking apparatus 1, a conditioning apparatus 2, a cutting apparatus 3, an applicator apparatus 4, a coating apparatus 5, a conveyor apparatus 6, and a dough train application apparatus 7.
The conveyor apparatus includes several conveyor belts 6.1 to 6.5 in the form of endless steel belts which are, in known manner, guided around guide rollers 8, supported by support rollers (not shown) and can be driven in running direction L by means of a drive unit (also not shown), which conveyor belts each run through one of the apparatuses 1 to 5. The conveyor belts 6.1, 6.2 and 6.3 run at a common speed, slightly less than the likewise common speed of the conveyor belts 6.4 and 6.5. The speeds of the first-mentioned conveyor belts 6.1, 6.2 and 6.3 on the one 21512~9 _ hand, and of the last-mentioned conveyor belts 6.4 and 6~5 on the other hand, are variable independently of one another.
The baking apparatus 1 serves for baking several, in the present exemplary embodiment four, trains of dough 9.1 to 9.4 to baked trains 9.11 to 9.41 and comprises the same number, four, of baking ovens 1.1 to 1.4 in the form of tunnel ovens which are arranged with uniform mutual spacing and through which the conveyor belt 6.1 runs. Each baking oven is equipped with a controllable temperature setting means. This temperature setting means comprehends individual control of bottom heat U and top heat O and several regions A, B, C, D arranged one after another in the conveyor belt running direction L the temperatures of which can likewise be set individually. The regions of bottom heat U and of top heat O are divided by a horizontal, broken line, and the regions A to D are divided by respective vertical broken lines in Fig. la. The temperature ranges of bottom heat and top heat respectively comprehend preferably the temperatures from 100C to 200C
or 150C and 250C. The regions D, located at the output of each baking oven 1.1 to 1.4 can further each be set to a temperature below the minimum baking temperature of 100C, for example to room temperature or lower. The individual baked trains 9.11 to 9.41 leave the baking apparatus 1 as a layered cake train 10.
The dough-train application apparatus 7 includes four dough train application units 7.1 to 7.5 which are arranged above the conveyor belt 6.1 before each baking oven 1.1 to 1.4 in the running direction L of the conveyor belt. Each dough train application unit 7.1 to 7.5 includes a receiving funnel 11, which is connected via a supply line 12 to a central dough reservoir 13 and has at its delivery side two driven delivery rollers 14 for forming the train of dough 9.1 to 9.4 concerned. Each train of dough is 2151~9 guided and separated from the delivery rollers 14 concerned by means of respective peaked doctor blades 15 constantly bearing on the rollers (see Fig. 5). The mutual spacing of the discharge rollers 14 is settable, for the purpose of setting the thickness of the dough train. Each dough train application unit 7.1 to 7.4 can be set to different positions in the running direction L of the conveyor belt 6.1. The dough reservoir 13 comprehends four reservoir sections (not shown) to which respective supply lines 12 are connected and which are provided for receiving quantities of dough of respective different recipes, if desired. A drive device (not shown) transports the quantities of dough to the individual dough train application units 7.1 to 7.4.
The conditioning apparatus 2 is of in substance conventional construction and includes a number of sections 2.1 to 2.9 which, for the purpose of conditioning (i.e.
continuous cooling with supply of humidity in the present exemplary embodiment) of the layered cake train 10 can be set to different temperatures and different degrees of humidity. The humidity is supplied in the form of vapor via a vaporisation device 16.
The cutting apparatus 3 serves for cutting the layered cake train lO into individual layered cake pieces 17 and includes a longitudinal cutting device 3.1 and transverse cutting device 3;2, both of conventional configuration and thus not further described.
The applicator apparatus 4 includes a container 18 with a filling of the material to be applied in each case, for example a flavoured liquid, and an applicator nozzle 19, connected with the container, above the conveyor belt 6.4 for the application of this liquid to the individual layered cake pieces 17. A pump (not shown) serves for transporting the material from the container 18 to the applicator nozzle 19.
The coating apparatus 5 serves for coating the individual layered cake pieces 17 with a coating 20 of for example liquid chocolate. It is equipped, in substantially the same way as the applicator apparatus 4, with a container 18 for receiving the liquid chocolate, an applicator nozzle 19, connected with this container, above the conveyor belt 6.5, and a pump (not shown). The coated layered cake pieces make up the pyramid (Baumkuchen) cake, for example in the form of layered cake slices (Herrenschnitten) and are designated by the reference sign 21.
15The functioning of the device in accordance with the invention is as follows:
The central dough reservoir 13 has, in the present exemplary embodiment, a filling of a quantity of dough with the following recipe : 10 to 30% wheatmeal products (flour and/or starch), 15 to 25% butter, 10 to 20~ water, 5 to 15 sugar, 20 to 30~ egg and/or egg products, and flavouring, spices and baking agent.
25The dough train application units 7.1 to 7.4 are set to the desired spacing from the respective following baking ovens 1.1 to 1.4. Top heat, bottom heat and temperatures in the regions A to D in the baking ovens 1.1 to 1.4 are set to the respec~ive desired values. In the sections 2.1 to 2.9 of the conditioning apparatus 2 the settings corresponding to the attA;~r~nt of the temperature and humidity concerned are made. The cutting device is set to values corresponding to the dimensions of the layered cake pieces 17. The container 18 of the applicator apparatus 4 and that of the coating apparatus 5 are provided with fillings of the corresponding materials.
21512~9 The conveyor apparatus 6, the drive device for transporting the dough from the dough reservoir 13 to the individual dough train application units 7.1 to 7.4 and the pumps of the applicator apparatus 4 and the coating apparatus 5 are set in operation and driven with the respectively necessary speeds. The dough train application unit 7.1, first in the running direction L of the conveyor apparatus 6, forms the first dough train 9.1 and applies this to the conveyor 6.1. The first dough train 9.1 runs through the first baking oven 1.1 and is baked in this continuously, as it runs through the oven, to a first baked train 9.11, which is then taken through the remaining part of the baking apparatus 1 without - since it is already baked - being baked further.
The second dough train application unit 7.1 arranged in the region between the first baking oven 1.1 and the second baking oven 1.2, forms a second train of dough 9.2 and applies this to the first baked train, which may still be hot or may have cooled down. The second train of dough 9.2 passes together with the first baked train 9.11 through the second baking oven 9.2 and is therein continuously baked, as it runs through the oven, to a second baked train 9.21 which is then transported further through the remaining part of baking apparatus 1 without being baked further thereby.
The dough train application unit 7.3 arranged in the region between the second baking oven 1.2 and the third baking oven 1.3 forms a third train of dough 9.3 and applies this to the second baked train 9.21 which may still be hot or may have cooled down. The third dough train 9~3 runs through the third baking oven 1.3 together with the first and second baked trains 9.11 and 9.21 and is baked therein continuously, as it runs through the oven, to a third baked train 9.31, which is transported further through the remaining part of the baking apparatus 1, without being further baked thereby.
The fourth dough train application unit 7.4, arranged in the region between the third baking oven 1.3 and the fourth baking oven 1.4 forms a fourth train of dough 9.4 and applies it to the third baked train 9.31, which may still be hot or may have cooled down. The fourth train of dough 9.4 runs through the fourth baking oven 1.4 together with the baked trains 9.11, 9.21 and 9.31 and is baked continuously therein as it runs through the oven to a fourth baked train 9.41, which together with the preceding baked trains forms the layered cake train emerging from the baking apparatus 1.
The layered cake train 10 is passed on to the second conveyor belt 6.2 and with this passes through the individual sections 2.1 to 2.9 of the conditioning apparatus 2, to be cooled with supplied humidity.
The layered cake train 10 conditioned in this way is then passed on to the third conveyor belt 6.3 and with this passes through the cutting device 3 to be cut up in this by means of the longitudinal cutting device 3.1 into individual layered train strips (not shown). These layered cake strips are separated from one another transversely of the running direction L of the conveyor belt 6.3 so that there are arranged with mutual spacing, to be subsequently cut up into individual layered cake pieces 17 by means of the transverse cutting device 3.2.
The layered cake pieces are passed on to the fourth conveyor belt 6.4 whereby, because of the higher speed of the latter, they are arranged with spacings in the running direction of the conveyor belt. After dousing with the flavouring liquid by means of the applicator apparatus 4 the layered cake pieces 17 are passed on to the fifth conveyor belt 6.5 and taken by this through the coating ` 21512~9 apparatus 5 to be provided therein with a coating 20 of chocolate. The finished layered cake slices (Herrenschnitten) 21, of which one is shown in Fig. 4, ~an now be automatically taken from the conveyor belt 6.5 and likewise automatically packed.
In addition to the above-described manufacture of layered cake slices (Herrenschnitten), other kinds of layered baked confectionery can naturally be produced using the process and device according to the invention. Thus, for example, by means of the arrangement of respective applicator apparatuses 4 before each dough train application unit 7.2 to 7.4 different and/or similar layers (nuts, chocolate, fruits etc.) can be applied to the baked trains 9.11 to 9.31 before the next train of dough 9.2 to 9.4 is applied.
Claims (21)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Process for producing layered baked confectionery of the pyramid (Baumkuchen) cake type comprising several baked layers arranged one over the other which, in the un-baked condition, are applied as individual layers of dough to a baking support, or to the respective underlying layer of dough which has been baked by means of at least one baking step to a baked layer, and together therewith subjected to a subsequent baking step, characterised in that, the layers of dough are carried as uninterrupted trains of dough through a plurality of baking zones having controllable temperature settings and arranged one after another with mutual spacing, and baked in these, continuously as they run through, to a layered cake train of individual baked trains, the first train of dough being applied before the first baking zone and being carried through all baking zones, corresponding in number to the total number of dough trains to be baked, and the subsequent dough trains being applied in the respective subsequent regions between two neighbouring baking zones and carried through the subsequent baking zones which are in each case one less in number.
2. Process according to claim 2, characterised in that baking takes place in the baking zones with bottom heat within a temperature range from 100° to 200°C and/or with top heat within a temperature range from 150° to 250°C.
3. Process according to claim 1 or 2, characterised in that, that the trains of dough are fully baked each in the first baking zone through which they are carried.
4. Process according to any preceding claim, characterised in that, each baked train or the layered cake train is cooled between the individual baking zones
5. Process according to any preceding claim, characterised in that, the output region of each baking zone is set a temperature below the minimum baking temperature.
6. Device for carrying out a process according to claim 1, characterised by, a conveyor apparatus for receiving the trains of dough and by a baking apparatus having a number of baking ovens with controllable temperatures, of a number at least corresponding to the number of trains of dough to be baked, arranged one after another with mutual spacing, through which baking ovens the conveyor apparatus is guided.
7. Device according to claim 6, characterised in that, each baking oven is equipped with individual control of bottom heat and top heat.
8. Device according to claim 6 or 7, characterised in that, each baking oven includes regions, the temperatures of which are individually settable, arranged one after the other int he running direction of the conveyor apparatus.
9. Device according to claim 8, characterised in that, at least the region arranged at the output of each baking oven is settable to a temperature below the minimum baking temperature.
10. Device according to any of claim 6 to 9, characterised in that, the spacings between respective neighbouring baking ovens have the same size.
11. Device according to any of claims 6 to 10, characterised in that, the speed of the conveyor apparatus can be set to different values.
12. Device according to any of claims 6 to 11, characterised by, a dough train application apparatus comprising dough train application units arranged before respective baking ovens in the running direction of the conveyor apparatus, each unit for applying a respective train of dough to the conveyor apparatus.
13. Device according to claim 12, characterised in that, each dough train application unit has at its output side two drivable output rollers , adjustable relative to one another, with each of which there is associated a doctor blade for guiding the train of dough.
14. Device according to claim 12 or 13, characterised in that, at least the dough train application units each arranged between two neighbouring baking ovens in the running direction of the conveyor apparatus can be set to different positions.
15. Device according to any of claim 12 to 14, characterised in that, the dough train application units are connected to a central dough reservoir.
16. Device according to any of claims 6 to 15, characterised by, a conditioning apparatus for conditioning the layered cake train emerging from the baking apparatus.
17. Device according to claim 16, characterised by, a cutting apparatus, for cutting up the layered cake train longitudinally and transversely into individual layer cake pieces, arranged after the conditioning apparatus in the running direction of the conveyor apparatus.
18. Device according to claim 17, characterised by, a coating apparatus for coating the individual layered cake pieces with a coating for example of chocolate, arranged after the cutting apparatus in the running direction of the conveyor apparatus.
19. Device according to any of claims 6 to 18, characterised by, at least one applicator apparatus for the application of materials of different consistencies, such as for example preserves, nuts, chocolate, liquids, etc.
20. Device according to claim 19, characterised in that, the applicator apparatus is arranged after the cutting apparatus in the running direction of the conveyor apparatus.
21. Device according to claim 19 or 20, characterised in that, there is arranged an applicator apparatus, for applying intermediate layers, before at least one of the dough train application units in the running direction of the conveyor apparatus.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP4242121.7 | 1992-12-14 | ||
| DE19924242121 DE4242121A1 (en) | 1992-12-14 | 1992-12-14 | Method and device for producing layered pastries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2151249A1 true CA2151249A1 (en) | 1994-06-23 |
Family
ID=6475216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2151249 Abandoned CA2151249A1 (en) | 1992-12-14 | 1993-12-09 | Process and device for producing layered cakes |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0673200A1 (en) |
| CN (1) | CN1093870A (en) |
| CA (1) | CA2151249A1 (en) |
| DE (1) | DE4242121A1 (en) |
| PL (1) | PL309349A1 (en) |
| TR (1) | TR27392A (en) |
| WO (1) | WO1994013144A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050048182A1 (en) * | 2003-08-29 | 2005-03-03 | Mark King | Composite food product |
| DE102008042120B3 (en) * | 2008-09-16 | 2010-02-04 | Igv Institut Für Getreideverarbeitung Gmbh | Single stranded layered baking system for quasi-continuous production of multi-layered pastry products, has feeding system formed in baking frames with baking sheet metal plates from preparation area to baking area through dosing area |
| CN102524344B (en) * | 2012-03-09 | 2013-11-13 | 张志杰 | Fully automatic pancake cooking machine |
| CN102626125B (en) * | 2012-03-26 | 2014-04-02 | 洪泳鸿 | Chocolate biscuit machine |
| JP5431608B1 (en) * | 2013-07-08 | 2014-03-05 | 株式会社コバード | Layered food production apparatus and method |
| CN103892015B (en) * | 2013-08-19 | 2016-05-11 | 河南梦想食品有限公司 | A kind of chocolate cast production line for making biscuit |
| AT515752B1 (en) * | 2014-04-29 | 2017-03-15 | Haas Food Equipment Gmbh | Plant and method for forming waffle blocks |
| CN108739908A (en) * | 2018-06-26 | 2018-11-06 | 宿州国恩食品机械有限公司 | A kind of machine-tooled method of multilayer food product |
| AT527191A1 (en) * | 2023-05-09 | 2024-11-15 | Reet Systems Gmbh | device for producing assembled products |
| AT527190A1 (en) * | 2023-05-09 | 2024-11-15 | Reet Systems Gmbh | Modular system for the automatic production of assembled foods |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2179672A (en) * | 1937-12-07 | 1939-11-14 | Claude A Roys | Method of making loaves of bread |
| IT1157102B (en) * | 1982-11-30 | 1987-02-11 | Ferrero Spa | PROCEDURE FOR THE CONTINUOUS PRODUCTION OF STUFFED PASTRY PRODUCTS |
| DE3727660A1 (en) * | 1987-08-19 | 1989-03-02 | Friedrich Zimmermann | Process for the continuous production of gâteaux in layers |
| US4960100A (en) * | 1989-03-13 | 1990-10-02 | Mastermatic, Inc. | Conveyor oven |
-
1992
- 1992-12-14 DE DE19924242121 patent/DE4242121A1/en not_active Withdrawn
-
1993
- 1993-12-09 EP EP94902726A patent/EP0673200A1/en not_active Withdrawn
- 1993-12-09 PL PL30934993A patent/PL309349A1/en unknown
- 1993-12-09 CA CA 2151249 patent/CA2151249A1/en not_active Abandoned
- 1993-12-09 WO PCT/EP1993/003463 patent/WO1994013144A1/en not_active Application Discontinuation
- 1993-12-14 CN CN 93112835 patent/CN1093870A/en active Pending
- 1993-12-14 TR TR01192/93A patent/TR27392A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0673200A1 (en) | 1995-09-27 |
| TR27392A (en) | 1995-02-03 |
| WO1994013144A1 (en) | 1994-06-23 |
| CN1093870A (en) | 1994-10-26 |
| DE4242121A1 (en) | 1994-06-16 |
| PL309349A1 (en) | 1995-10-02 |
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| Date | Code | Title | Description |
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| FZDE | Dead |