4 Immediate cold sealing using known cold stamp
technology by guided pressing onto a cooled
surface in a closed station with controlled lower
relative air humidity.
5 Further process steps such as possibly coating,
metering, brushing, inserting etc. immediately
afterwards.
PATENT ข้อถือสิทธิ
1. Method for producing a baked product ซึ่งประกอบรวมด้วย the
following steps:
a. Manufacturing a baked product blank which has a
substantially closed baking surface and an open-
pore dividing surface;
b. Applying a liquid to pasty hardenable mass onto
the dividing surface;
c. Optionally introducing a liquid to pasty
hardenable mass into the pores open towards the
dividing surface;
d. Pressing the dividing surface provided with the
mass onto a temperature-controlled surface;
e. Sealing the dividing surface by active thermal
hardening of the mass on the temperature-
controlled surface;
f. removing the baked product formed from the baked
product blank and the hardened mass from the
temperature-controlled surface.
2. The method according to ข้อถือสิทธิ 1, characterized in that
the following steps are provided in order to produce
the baked product blank:
a. baking the wafer shaped body in a baking tong
wherein the wafer shaped body ประกอบรวมด้วย a
plurality of baked product blanks and at least one baking link which joins the baked product blanks;
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b. separating the baked product blanks from the
baking link along the dividing surfaces of the baked product blanks.
3. The method according to ข้อถือสิทธิ 1 or 2, characterized in
that the surface is actively temperature-controlled
and in particular is actively heated or actively
cooled.
4. The method according to any one of ข้อถือสิทธิ 1 to 3,
characterized in that the surface has a temperature
which differs from the ambient temperature, the
temperature of the mass and/or the temperature of the baked product blanks just before pressing onto the surface.
5. The method according to any one of ข้อถือสิทธิ 1 to 4,
characterized in that the surface is a closed-pore surface and in particular is a metal surface.
6. The method according to any one of ข้อถือสิทธิ 1 to 5,
characterized in that the surface is a smooth surface.
7. The method according to any one of ข้อถือสิทธิ 2 to 6,
characterized in that the separation of the baked product blank from the baking link and the formation of the dividing surface is accomplished by cutting off, grinding off, milling off, planing off, vertical punching out, sawing out, breaking or cutting.
8. The method according to any one of ข้อถือสิทธิ 1 to 7,
characterized in that the dividing surface is a flat surface and in particular is a plane.
9. The method according to any one of ข้อถือสิทธิ 1 to 8,
characterized in that the mass is a solid-rich mass which is applied in layer form, in particular as a
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single layer or in a thin layer to the dividing
surface and that the dividing surface is then sealed
by guided pressing onto the heated surface at a
heating temperature in the range of 105°C to 225°C.
10. The method according to ข้อถือสิทธิ 9, characterized in that
the penetration depth of the mass into the dividing
surface and in particular into the pores of the
dividing surface is less than 1 mm.
11. The method according to ข้อถือสิทธิ 9 or 10, characterized
in that the surface is oiled before pressing on.
12. The method according to any one of ข้อถือสิทธิ 9 to 11,
characterized in that the solid-rich mass is or
contains one of the following masses:
baking masses for host wafers, optionally with
the addition of colouring foodstuffs such as, for
example, cocoa, colourings, pigments and
increased lipid fractions such as fats and wax,
baking masses for wafers, optionally with the
addition of colouring foodstuffs such as, for
example, cocoa, colourings, pigments and
increased lipid fractions such as fats and wax,
masses having the main components water, starch-
rich flours and/or native and/or modified food starches,
sugar-rich wafer baking masses such as are used for the production of cast sugar cones, rolled sugar cones, sugar wafer rolls or wafer tubes,
a mixture of one of the aforesaid masses, with masses having the same or similar viscosity A
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and/or B in the ratio 99:1 to 50:50, wherein
masses of type A contain เดกซ์ตริน from the group
starch เดกซ์ตริน, maltoเดกซ์ตริน, thin-boiling
flours or starches, oxidized starches and wherein masses of type B contain modified starches from the group of starch esters and starch ethers, wherein longer-chain hydrophobic side chains such as possibly octenyl succinate are included.
13. The method according to any one of ข้อถือสิทธิ 1 to 8,
characterized in that the mass is a fat-rich mass, that the fat-rich mass is applied in layer form, in particular as a single layer or in a thin layer to the dividing surface, and that the dividing surface is sealed by guided pressing onto the cooled surface at controlled lower relative air humidity.
14. The method according to ข้อถือสิทธิ 13, characterized in
that the depth of penetration of the mass into the
dividing surface and in particular into the pores of
the dividing surface is less than 1 mm.
15. The method according to any one of ข้อถือสิทธิ 13 to 14,
characterized in that the pressing onto the cooled surface at controlled lower relative air humidity takes place in a closed station.
16. The method according to any one of ข้อถือสิทธิ 13 to 15,
characterized in that the fatty-substance-rich mass is
and/or contains chocolate, compound chocolate, fat
glaze or ice glaze.
17. The method according to any one of ข้อถือสิทธิ 1 to 16,
characterized in that subsequently, preferably
immediately subsequently the baked product is coated, filled, brushed and/or inserted.
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18. Baked product ซึ่งประกอบรวมด้วย a baked product blank, having
a substantially closed surface and an open-pore
dividing surface, characterized in that the open-pore
dividing surface is closed by a hardenable and
hardened mass.
ABSTRACT
The การประดิษฐ์ relates to a method for producing a baked product ซึ่งประกอบรวมด้วย the following steps: a baked product blank which has an essentially closed baking surface and an open-
pore separating surface is produced; a liquid to pasty, hardenable mass is applied to the separating surface; the liquid to pasty hardenable mass is optionally applied to the pores which are open to the separating surface; the separating surface covered with the mass is pressed onto a tempered surface; the separating surface is sealed by actively, thermally hardening the mass on the tempered surface; the baked product made from the baked
product preform and the hardened mass is removed from the tempered surface.