Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1992-06-15
1993-12-07
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
994501, 994502, 426512, A21D 600
Patent
active
052681882
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a process for folding essentially rectangualr dough sheets, and at least one dough sheet is folded inward in opposite directions, in at least two consecutive folding operations, along parallel fold lines, and the exposed edges of the dough sheet that are parallel to the fold line come to lie within the projection of the folded dough sheet, and the inwardly folded dough sheet is tucked on the ends along lines running crosswise the to parallel fold lines, as well as to a device for performing this process.
From DE-OS 2 439 496, there became known a machine for the crosswise folding of dough strip sections in which a dough strip section for the production of flaky pastry was moved by numerous conveyor tables equipped with driven conveyor belts and, for a folding of the fed dough strip section, the conveyor belts are made with reversible drive and run partially slanted toward one another. By reversing the conveyor belt drive and varying the spacing of the guide pulleys of individual conveyor belts, a folding of the dough strip section along essentially parallel fold lines is performed. After such a folding of the dough strip section, the folded packet is again rolled out and the folding operation is repeated, since, to produce flaky pastry, a forming several times and subsequent rolling out are necessary. From DE-PS 38 44 441 there comes out another device for working a dough consisting of two dough layers and a layer of shortening in between them for flaky pastry and puff pastry, and again a dough strip section is folded along two essentially parallel fold lines and subsequently again a rolling operation takes place. From DE-OS 27 54 147 there has become known a device for readying dough parts for the oven, and a rolled-out dough part is folded along two essentially parallel fold lines and is then fed to an oven by numerous conveyor belts mutually placed in a rectangle. A similar device for folding dough within the framework of a dough forming machine also comes out from DE-OS 19 06 683.
From U.S. Pat. No. 4,520,035, a process of the above-mentioned type for packaging circular pizza crusts became known, and a packaging foil made with prefabricated fold lines is placed on the circular dough and the dough is folded in each case along pairs of fold lines running parallel to one another and mutually placed in a rectangle into a size suitable for packaging. From U.S. Pat. No. 4,084, 493 there also became known a process and a device for folding and packaging circular dough sheets with a filling, and in a first folding station, folding flaps perform a first tucking of the dough sheet, after which then another, multiple tucking of the dough sheet essentially crosswise to the conveying direction is performed by flaps that can be pivoted.
The drawback of these processes is the fact that, because of the circular starting material, the repeated folding results in areas of varying thickness because a varying number of overlapping dough lengths results.
Dough sheets of the above-mentioned type have a slight thickness achievable by rolling, pulling, or the like and can consist, for example, of strudel pastry, flaky pastry or similar dough types worked into thin dough sheets. In particular, strudel dough sheets, in addition to the conventional process method according to which such sheets were produced by manual pulling, were produced already with dough pulling machines. Such dough pulling machines for the production of strudel dough lengths exert tensions on a path crosswise to the conveying direction of the dough length, and holding devices are provided on the lateral edges of the dough lengths that grip the dough length and also keep it at the pulled width during the extensive drying. Only after reaching a certain moisture content does there subsequently exist no more danger that the dough length, after removing the gripping effect at the edges of the dough length, does not contract again. Such pulled dough lengths were subsequently cut with cutting devices to the desired format of the individual
REFERENCES:
patent: 4084493 (1978-04-01), Quintana
patent: 4520035 (1985-05-01), Lamonica
patent: 4753813 (1988-06-01), Saadia
patent: 4778685 (1988-10-01), Simelunas et al.
Diem Eckehard
Ganster Helmut
Giokas Stefan
Walter Edgar
Winter Alfred
"EMO-Marietta"-Nahrmittel-Prouduktions- und Vertriebs-Gesellscha
Yeung George
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