Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1995-01-26
1996-09-17
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426500, 426512, 425323, 425391, A21C 308
Patent
active
055566600
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a process for producing the twisted shape of a pretzel from a previously straight, linear dough strand with the aid of a machine in order to lower the production costs of the pretzels.
Of course, pretzels can be pressed into the desired pretzel shape by means of a two-part mold.
The fresh pretzels--which are a favorite, especially, in Southern Germany--consist, however, of a dough which cannot be extruded, but have to be rolled to form a dough strand from which the pretzels then have to be twisted. The desired inner consistency of these baked products is achieved only by the dough strand which has a rolled cross-sectional form.
Consequently, mechanical production of the pretzels also has to start off with such a rolled, initially straight dough strand.
It is known, for example from DE-PS 3 841 395, by means of a corresponding apparatus which operates with suckers, to seize the ends of such a dough strand, draw them upwards, twist them and deposit them in a corresponding position on the central region of the dough strand and to press-fix them, that is to say to reproduce as faithfully as possible the manual operation of pretzel twisting.
However, this process is disadvantageous because it is the relatively thin ends of the dough strand which are particularly difficult to handle and, furthermore, a process which operates by seizing the ends of the dough strand is made more difficult by the fact that, due to the rolling-out of the dough to form a dough strand, this dough strand may be of a relatively greatly differing length, with the result that the gripping positions can be established only by essentially prior measurement of the dough strand.
In addition, such a process cannot be carried out on the running transporting belt for the dough strands, but only within the context of a separate operating station.
It is further known, from DE-OS 3 900 950, by means of a receiving mold part which is in the form of a scoop, to receive the central part of the dough strand and, with the scoop slightly raised and held approximately horizontally, to rotate said scoop through 360.degree. to achieve the central knot and then to deposit the dough strand again.
The disadvantage of this process consists in the fact that, due to the twisting movement in the case of which the central part of the dough strand is located the horizontal plane, assymetrical pretzels result since one dough-strand end is pulled more strongly than the other, which, in an extreme case, can even be subjected to compressive loading. This results, during the twisting operation, in dough-strand ends which are not only of different thicknesses, but also of different lengths, with the result that these pretzels are not only asymmetrical in their configuration, but also the compressed dough-strand ends, in certain circumstances, are no longer covered over by the central region after depositing, so that actually no pretzel at all is produced.
A further disadvantage of this process consists in the fact that the scoop design as receiving mold part has to be moved towards the dough strand in the horizontal plane, transversely with respect to the longitudinal extent of the original dough strand and thus, when carrying out the twisting movement on the transporting belt of the dough strands, the latter have to lie on the belt transversely with respect to the transporting direction in order to achieve reliable receiving.
Taking the last-mentioned prior art as the departure point, the object of the present invention is to provide a process for the mechanical twisting pretzels, which function simply and reliably with as constant a result as possible, makes as few mechanical requirements as possible in terms of handling of the unbaked dough strand, and can be carried out with as simple an apparatus as possible.
Since the twisting movement is only carried out if the central part of the dough strand is located in an essentially vertical plane and, then, runs over the highest point of the corresponding receiving mold part, a symmetrical pretzel is
REFERENCES:
patent: 1397233 (1921-11-01), Robbins
patent: 5009910 (1991-04-01), Zwicker
Cano Milton I.
Kepplinger Esther M.
LandOfFree
Process for shaping a straight rope of dough into a pretzel does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for shaping a straight rope of dough into a pretzel, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for shaping a straight rope of dough into a pretzel will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-411811