Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature
Patent
1995-12-13
1997-12-02
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Heating above ambient temperature
99383, 99442, 425438, 425422, 425443, 426512, A21C 1100, A21D 800
Patent
active
056933550
DESCRIPTION:
BRIEF SUMMARY
CROSS REFERENCE TO RELATED APPLICATION
This is a national phase application of PCT/AT 94/00077 filed 16 Jun. 1994 and based, in turn, on Austrian application A1192/93 filed 17 Jun. 1993 under the International Convention.
The invention concerns a composite pastry mould for the production of baked goods from wafer dough or the like, such as edible ice-cream cones or ice-cream cups.
BACKGROUND OF THE INVENTION
For the industrial production of ice-cream cones or ice-cream cups from wafer dough or a similar baking mixture, baking moulds are known in which a number of conical mold cores projecting from the mold plate of an upper part of the mold enter the conical recesses of a lower part of the mold. When the conical recesses have been filled with liquid wafer dough, the heated mold is closed and reopened several times, such that steam and dough residues escape and the mold at this phase of the baking process is not entirely filled, so that color variations can be seen on the outside of the end product. Finally, the mold is closed for the last time and the product, for example an ice-cream cone, is baked. To obtain a solid end product, the sugar content of the dough is usually increased. However, this tends to cause the product to adhere to the mold, which can lead to problems during extraction. Cleaning of the baking mold is also laborious, since before the final closing of the mold a relatively large amount of dough escapes from it, having been squeezed out during the repeated opening and closing.
OBJECTS OF THE INVENTION
The aim of the present invention is to design a composite baking which is easy to fill. Another object of the invention is to provide the mold which produces virtually no waste due the escape of dough from the mold. Still another object of the invention is to provide the mold which enables the dough to be distributed at once throughout the hollow space of the mold resulting in compact and solid baked products with a uniform color.
SUMMARY OF THE INVENTION
The baking mold according to the invention includes a ring shaped mould component, which surrounds a cylindrical section of the mold designed as a guide cylinder and located between the foot of the conical mold core and the mold plate to which the latter is attached. Further the shaped mold component can move relative to the mould core and is held against the bottom part of the mold by a force exerted by compression springs resting at one end against the mold plate which forms the top of the mold, and at the other end against shoulders that are part of the ring-shaped mold component. The ring-shaped mould component surrounding the mold core is pushed down by spring pressure to close the mold in the manner of a lid, even before the mold core reaches its final position in the lower part of the mold. This gives ideal conditions for a homogeneous distribution of the dough mass, effectively preventing any uncontrolled escape thereof, and preserving short ventilation channels or steam vents in the plane separating the ring-shaped mold component, or its front end, and the lower part of the mold. It is advantageous for the ring-shaped mould component, at the front, i.e. the side facing the lower part of the mold, to conform in shape around its circumference with the outer shape of the edge of the baked product, for example the lip of an ice-cream cone, and for it to close off the lower part of the mold when the lower and upper parts are brought together, especially if at least one steam vent is preserved. The ring-shaped component is the upper closure of the baking mold, and its front face has the "negative" shape of the lip of the ice-cream cone or similar baked product. When the mold is closed, the wafer dough squeezed towards the mouth of the mold is particularly well compacted in this area, which is a very favourable feature since it is the lip of an ice-cream cone that is most severely stressed. To avoid penetration of the wafer dough into the steam vents, it is advantageous if, in at least one part of the mold, at least one steam ve
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patent: 1342045 (1920-06-01), Hamwi
patent: 1438541 (1922-10-01), Mc Laren
patent: 1576202 (1926-03-01), Mc Laren
patent: 3947212 (1976-03-01), Griner
patent: 4651634 (1987-03-01), Barton
patent: 5352111 (1994-10-01), Selbak
Dubno Herbert
Yeung George
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