Foods and beverages: apparatus – Edible laminated product making apparatus – Shell forming means and filling means
Patent
1996-05-31
1997-09-02
Bennett, Henry
Foods and beverages: apparatus
Edible laminated product making apparatus
Shell forming means and filling means
99441, A21C 900
Patent
active
056620306
DESCRIPTION:
BRIEF SUMMARY
DESCRIPTION
The invention relates to a device for baking hollow pastry goods according to the preamble of claim 1.
Devices of this type are used to bake, for example, Schillerlocken [Schiller horns] or Mozartrollen [Mozart rolls]. Schiller horns have a conical cavity which is filled with an edible filling (with cream or the like), Mozart rolls have an approximately cylindrical cavity which is likewise filled with an edible filling.
The prior-art molds consist of sheet metal which is, for example, in the form of a cylinder or cone. The mold is open at the ends, with the result that the hot air can stream through the cavity of the mold during baking. The sheet metal which is bent to form the mold either has its edges flanged together along a surface line or the pieces of sheet metal may simply be allowed to abut here, with the result that a small air gap remains between them. The dough cut into strips, for example a puff-pastry dough, is wound helically onto a mold of this type such that the edges of the strips overlap when they are wound on. This mold around which the dough has been wound is placed in the oven and is exposed to baking heat here. During baking, the dough puffs up, with the result that the Schiller horns or Mozart rolls attain their typical shape.
However, the sheet-metal mold prevents the oven heat from having a uniform effect on the dough during baking since the heat only passes from the inside to the dough of the baking pastry by virtue of heat conduction via the sheet metal of the mold. Consequently, the dough is heated more strongly on the outside than on the inside. This results in non-uniform baking. Added to this is the fact that, due to the dough swelling up during baking, the dough is positioned over the edges of the mold, with the result that, once the dough has been baked, it is difficult to remove the mold from the baked pastry. Consequently, the end of the baked dough is often torn off when the mold is removed, and it is possible here for the entire baked pastry to be destroyed, in particular if it consists of puff pastry. An attempt has already been made to remedy this by not winding up the strips of dough as far as the ends of the mold. Consequently, the baked pastry is shorter or the mold has to be made longer, as a result of which space in the oven is lost during baking. An attempt has thus also already been made to remedy this by coating the dough, in particular at its ends, preferably With egg yolk prior to baking in order that the dough does not expand to the sides. However, the disadvantage with this measure is that the egg yolk, and thus the baked pastry, sticks fast to the mold at the points where the egg yolk is in contact with the mold and the baked pastry, that is to say the ends, here the baked pastry [sic], with the result that, once again, there are difficulties in removing the mold from the baked pastry.
The technical problem of the present invention is to specify a mold for hollow pastry, in particular for baking Schiller horns or Mozart rolls, which can be removed easily, that is to say without difficulty, from the baked pastry after baking without destroying or damaging said baked pastry.
This object is achieved by the characterizing feature of claim 1. Since an elastic wire which is wound helically to form the desired inner shape is now used as the mold, it is possible, after baking, for the wire to be extracted from the baked pastry by turning in the manner of a screw. Since the wire and thus the coils are elastic, their diameter decreases upon extraction from the baked pastry, with the result that the diameters of the wire coils become increasingly smaller towards the end, turning of the helix causing the first wire coils to be released immediately from the interior of the baked pastry, but the further wire coils to be released only gradually. After a few helical turns, the entire wire helix can be drawn out of the baked pastry in an axial direction.
For this purpose, the last wire coil usually having the largest diameter advantageously terminates in a ha
REFERENCES:
patent: 3410691 (1968-11-01), Stanley
patent: 3424076 (1969-01-01), Bernatz et al.
patent: 3934043 (1976-01-01), Haas, Sr. et al.
patent: 4303690 (1981-12-01), Haas, Sr. et al.
patent: 4694741 (1987-09-01), Haas, Sr. et al.
Bennett Henry
Wilson Gregory A.
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