ES2562492B1 - Fondant cake making process in mold by pressing - Google Patents

Abstract

Fondant cake making process in mold by pressing. # It is a manufacturing process for fondant cakes that avoids the main problems of its preparation, ensuring a perfect shape on the outside and allowing a fondant economy when using thicknesses small of the order of 1 to 5 mm. Composite molds are used as well as forming presses applying a sufficient load until the fondant takes the form of the mold. This method allows the use of spongy and juicy fillings because they do not need to have a high bearing capacity.

Description

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DESCRIPTION

Fondant cake making process in mold by pressing.

This invention defines a fondant cake manufacturing process by pressing molds so that a cake with a geometrically perfect outer shape is achieved.

The fondant is a paste mainly of sugar with other additives that give the whole a high plasticity. The color of the fondant is a function of the different dyes that are used.

Currently fondant cakes are manufactured by firstly making a core or base of biscuits, creams and in some cases mousses. These components are superimposed with a specific sequence generating a geometric shape such as a cylinder, a paralleleplated, a pyramid, a hemisphere and in other cases artistic forms of the most varied Indole are used.

Subsequently, the fondant is laminated to a fixed thickness and with a flat sheet geometry. Once the fondant is laminated, a piece of a suitable size is cut and placed on the aforementioned core, allowing it to adapt to its geometry, aided by manual methods that force the fondant to take the shape of the nucleus.

This manufacturing system presents several problems:

1. The main problem with this method is that a flat sheet does not adapt comfortably to these geometries. To do this, it proceeds to its subsequent deformation with some kind of tool and even by hand, so that the fondant sheet finally acquires the core geometry. This high manipulation of the sheet over the core means that there are numerous imperfections in the final geometry and that there are easily residual tensions that will generate deformations over time.

2. Another drawback is that it is necessary that the core be fairly consistent so that the loads applied in the deformation of the sheet do not cause too much deformation in the final shape.

3. The amount of fondant to be used is high because the strong tangential deformations cause the thickness to be reduced in certain areas of the cake.

4. The plasticity of the fondant is critical because a soft fondant is broken and a hard one will crack.

The present manufacturing process uses a mold consisting of an outer shape or body, see fig. 1 (a), an inner or male shape, see fig. 1 (b) and a non-return closure, see fig. 1 C).

The fondant is inserted into the mold, see fig. 1 (c) and a load is applied between 1 t and 100 t depending on the size of the cake so that the extreme compression tension causes the product to completely fill the shape of the mold. This ensures a geometric perfection of tenths of a millimeter so the final appearance of the cake is perfect.

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Then the inner male is extracted mechanically and the application of compressed air leaving the cavity where the cake is built free. This allows you to use very soft biscuits, creams and mousses because the assembly efforts are supported by the outside of the mold.

Once the cake is assembled, the cake is extracted from the mold in the same way as the male. With the present process invention all the problems mentioned are saved:

1. Perfect adaptation to the required geometry. The cake copies with minimal errors the shape of the mold which in turn is very precise because it is manufactured in machine tools that give tolerances of a few hundredths of a millimeter.

2. Possibility of using very soft and juicy interiors. Since the assembly is inverse to the usual one, you can use cake cores as soft and fluffy as you want by offering! A very nice final product.

3. Decrease in the amount of fondant required. You can use a very thin layer, of the order of up to 1 mm and even less. The limit will be marked by the resistance that you want to have on the cake once it is finished because the manufacturing process has no practical limit in this regard.

4. The type of fondant used will not be critical in terms of its plasticity. The system allows processing with any hardness and will only be limited by the ability of the pressing machine to apply the necessary load. In the case of excessively soft fondant, the limit will be marked by an excess of viscosity that causes the material to stick excessively to the mold.

Example 1

Round fondant cake 16 cm in diameter and 8 cm high.

A mold of 16 cm in diameter and 8 cm deep is used with a male 15 cm in diameter and 12 cm high. The material used for this mold is food plastic. A 490 g fondant tablet is dosed inside. The mold is closed with the non-return closure and the male is introduced by pressing with the hand to the maximum depth that can be done with a normal effort.

Then the set is introduced in the press. You should ensure that the press has two conveniently guided parallel plates.

A load of about 12 t is applied. The end of the pressing will be noticed by a noticeable hardening in the applied load. This indicates that the entire mold is full of material. Although this example is done manually you can also monitor the load against displacement and observe a change in slope in the deformation curve.

The male is then extracted by applying traction and air stress.

With the interior uncovered, the interior is filled with 6 layers of 1 cm sponge cake and 200 g of chocolate cream.

Once finished, the cake is extracted from the mold in the same way that the male was extracted in the previous phase.

Claims (4)

ES 2 562 492 A1 1. Process of manufacturing fondant cakes in mold by pressing and characterized by using a mold with the final outer shape of the cake for 5 shaped fondant. 2. Process of manufacturing fondant cakes in mold by pressing, according to claim 1, and characterized by the conformation of the fondant by applying pressure in values between 1 and 100 t and exceptionally 10 exceeding this value. 3. Process of manufacturing mold fondant cakes by pressing, according to claims 1 to 2, and characterized by the extraction of the male by mechanical methods assisted by air. fifteen 4. Process of manufacturing fondant cakes in mold and by pressing, according to claims 1 to 3, and characterized by the extraction of the cake by mechanical methods assisted by air.