Food or edible material: processes – compositions – and products – Processes – Preparing or treating food having diverse utility
Patent
1996-03-05
1998-10-13
Silverman, Stanley S.
Food or edible material: processes, compositions, and products
Processes
Preparing or treating food having diverse utility
426505, 426512, 426523, 99353, 99380, 99426, A21B 142, A21B 502
Patent
active
058209077
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention relates to a baking mold for manufacturing moldings and comprising a lower baking section mounted on a lower arm and an upper baking section mounted on an upper arm. The baking sections, in superposed position in a closed position of the baking mold, define at least one baking form.
For the manufacture of baked moldings, such as, for instance, wafers or like dough products, baking molds which comprise two baking platens or like baking sections which fit onto each other are usually used. The baking platens are each fixedly connected with a closing arm, so that the baking mold can simply be closed by moving the closing arms towards each other. Between the baking platens, an amount of dough is provided. The baking platens are then pressed onto each other and are passed into a wafer baking oven. After the wafers have been baked, they are removed from between the baking platens and the baking mold is filled with dough again.
During the baking of the moldings, in particular as a result of moisture issuing from the dough, an increase in pressure arises between the baking platens, so that the baking platens are pressed apart slightly. In addition, the heating of the mold parts may cause the baking platens and the closing arms to deform. Such deformation also creates more space between the land areas of the baking platens.
The use of baking molds is advantageous because wafers can be baked in a semi-continuous or continuous process, so that a high production of a constant quality can be obtained. During the baking of wafers, the pressures arising between the baking platens and the temperatures required for baking the wafers are of such a nature that the closing force required for the baking mold is relatively low. Moreover, during the baking of the wafers, the dough can, to some extent, flow away between the baking platens, so that any overpressure is prevented. After baking, the wafers are post-treated, for instance by cutting, applying a coating and stacking, with the redundant material being cut off. As a result, at least on the sides of the wafers, the baking skin is damaged. In the manufacture of wafers in this manner, a relatively large space between the land areas of the baking platens is allowable and often even desirable.
When baking moldings which must be ready directly upon removal from the baking mold, i.e. in the case where any aftertreatment of the moldings should be eliminated, the closure of the baking mold must be such that the baking sections define a closed baking form. It must be impossible for the dough to flow or be pressed between the land areas of the baking sections. In particular, when using dough which is introduced into the baking mold as a suspension of low viscosity, such as dough based on starch having (in view of the necessary flow properties) a high moisture content, the maximum distance between the land areas should therefore be kept to a minimum. Any space between the land areas serves only to allow the escape of steam which has evolved within the baking mold during baking.
In particular when baking biodegradable moldings, such as for instance moldings manufactured on the basis of a starch product, it is of particular importance that the closed baking skin of the molding upon baking not be damaged by any aftertreatment. The reason is that a fully closed, intact baking skin prevents the premature onset of the biological degradation process and thereby ensures that the desired mechanical strength of the molding is maintained for a prolonged time. Moreover, thus in a simple and advantageous manner, a hygienic molding having a visually and tactually pleasant appearance is directly obtained.
In the known baking mold, the closing arms comprise stiffening ribs which absorb the pressures arising and at least partially prevent deformations, so that, in principle, the baking mold remains closed during the baking process. When using the known baking mold at relatively high temperatures and pressures, these stiffening ribs, to provide sufficient clos
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Arentsen Johan Hendrik Adolf
Kloppenburg Wiebe
Green Theodore M.
Michaelson Peter L.
Pokotylo John C.
Silverman Stanley S.
Suntray B.V.
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