Method and apparatus for preventing cave-in of baked goods

Details Method and apparatus for preventing cave-in of baked goods Method and apparatus for preventing cave-in of baked goods

1976-01-27

1977-07-05

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

99355, 99443C, 426523, A21D 1500, A21C 1500

Patent

active

040341194

ABSTRACT:
Cave-in of the surface of a baked article is prevented by subjecting the baked article to an impact force when the interior temperature of the baked article is at most 5.degree. C lower than what it was upon completion of baking; said impact force having a value equivalent to at least the impact force which would be applied to the article if it were to fall under gravity onto a rigid surface from a height of 3 centimeters.

REFERENCES:
patent: 1910620 (1933-05-01), Mabey
patent: 2421112 (1947-05-01), Brooks
patent: 3146730 (1964-09-01), White
patent: 3937852 (1976-02-01), Wolf

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