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WO2002043498A2 - Procedes et appareil de preparation de produits alimentaires - Google Patents

Procedes et appareil de preparation de produits alimentaires Download PDF

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Publication number
WO2002043498A2
WO2002043498A2 PCT/NZ2001/000264 NZ0100264W WO0243498A2 WO 2002043498 A2 WO2002043498 A2 WO 2002043498A2 NZ 0100264 W NZ0100264 W NZ 0100264W WO 0243498 A2 WO0243498 A2 WO 0243498A2
Authority
WO
WIPO (PCT)
Prior art keywords
mould
weight
dough
block
foodstuff
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NZ2001/000264
Other languages
English (en)
Other versions
WO2002043498A3 (fr
WO2002043498A8 (fr
Inventor
Justine Frances Fabrizia Muollo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FABRIZIA HOLDINGS Ltd
Original Assignee
FABRIZIA HOLDINGS Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FABRIZIA HOLDINGS Ltd filed Critical FABRIZIA HOLDINGS Ltd
Priority to AU2002216478A priority Critical patent/AU2002216478B2/en
Priority to AU1647802A priority patent/AU1647802A/xx
Priority to NZ524723A priority patent/NZ524723A/en
Publication of WO2002043498A2 publication Critical patent/WO2002043498A2/fr
Publication of WO2002043498A3 publication Critical patent/WO2002043498A3/fr
Anticipated expiration legal-status Critical
Publication of WO2002043498A8 publication Critical patent/WO2002043498A8/fr
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Definitions

  • This invention relates to methods and apparatus for manufacturing foodstuffs. More particularly, but not exclusively, the present invention relates to the manufacture of a three- dimensional biscuit.
  • Foodstuffs such as biscuits and related baked products are generally formed on flat open trays, conveyor belts or open trays. As such, when the product is baked or finished it has a flat back or unformed top. This form of baking generally results in irregular shaped biscuits. Although these biscuits have some shape, they are almost certainly not products with a regular defined three-dimensional shape.
  • an apparatus for preparing a three dimensional foodstuff including a first body portion provided with a first cavity in a bearing face of the first body portion, the first cavity having a base and a side wall, the side wall and the base being shaped, in use, to mould one portion of the foodstuff, and a second body portion, opposing the bearing face of the first body portion, the second bearing face of the second body portion having a second cavity, the second cavity having a base and a side wall, the side wall and the base being shaped, in use, to mould the other portion of the foodstuff, the first body portion and the second body portion, in use, being adapted to be pressed together to align the first cavity and the second cavity and enable dough placed therebetween to mould and conform to the shape of the opposing first cavity and the second cavity.
  • the second body portion is a baking tray that can be configured and arranged to be movable to an oven after forming of the foodstuff.
  • the first cavity is provided with a foodstuff cutting means.
  • the first body portion is a metal mould block and the second body portion is a metal mould block, and wherein a first heating element is provided in the first mould block and a second heating element is provided in the second mould block.
  • a temperature measuring means is associated with the first mould block and/or the second mould block.
  • the apparatus further includes a controller means for controlling the operation of making a foodstuff, a mould handling means associated with the first mould block and the second mould block for opening, closing and positioning the first block and the second mould, a mould cleaning means for removing, in use, surplus dough placed between the first block and the second block and pressed out of the mould when the first block and the second block is closed.
  • a controller means for controlling the operation of making a foodstuff
  • a mould handling means associated with the first mould block and the second mould block for opening, closing and positioning the first block and the second mould
  • a mould cleaning means for removing, in use, surplus dough placed between the first block and the second block and pressed out of the mould when the first block and the second block is closed.
  • the apparatus further comprising a dough insertion means and/or a conveyor means.
  • the first block and the second block is made from aluminium or stainless steel.
  • the first block and the second block are coated with a non-stick substance.
  • the apparatus is attached to a press, the plate and the body portion being attachable to a vertical support member and being adapted to be movable, in use, from a first open position, to a second closed position with the body portion meeting the tray, the tray being securable in place, the cavity of the body portion facing the other side of the product form on the tray.
  • the foodstuff is a three dimensional spoon.
  • the foodstuff is baked at between 160 to 180 degrees Celsius for between a predetermined time period of between 3 to 4 minutes.
  • a dough composition for the manufacture of a baked product including: a.) about 5 to 15% by weight of a shortener; b.) about 15 to 30% by weight of sucrose, c.) about 15 to 25% by weight of a glucose syrup, d.) about 35 to 60% by weight of flour, e.) about 0.5 to 2.5% by weight of a leavening agent; and f.) a sufficient amount of moisture or water to form a suitable moisture content for the dough.
  • the shortener is about 10% by weight, the sucrose content is about 23% by weight, the glucose syrup is about 18% by weigh, and the dough includes a content of about 46% by weight of the flour.
  • the dough content is about 1% by weight of the leavening agent, and wherein in step f. the moisture or water used is of a sufficient amount to form a low to medium moisture content in the dough, and wherein the dough composition includes about 2% by weight of water.
  • the flour is wheat
  • the sucrose is crystalline sugar
  • the shortener includes a vegetable shortening.
  • a process for the manufacture of a baked foodstuff including the steps of: i.) preparing a base by combining about 5 to 15% by weight of a shortener, about 15 to30 % by weight of sucrose, and about 15 to 25% by weight of a suitable syrup; ii.) mixing to the base between about 35 to 60% by weight of wheat flour, about 0.5 to 2.5% by weight of a baking powder and a sufficient amount of moisture or water until a dough is formed with a suitable moisture content; iii.) moulding the dough to form a desired shape of baking product; and iv.) baking the product at between 150 to 220 degrees Celsius for between about 15 to 30 minutes.
  • the shortener used is about 10% by weight
  • the sucrose content is about 23% by weight
  • the glucose syrup is about 18% by weight
  • the dough includes a content of about 46% by weight of the flour and is substantially 1% by weight of the leavening agent.
  • the baked product is a three dimensional shaped spoon.
  • the spoon is baked at 150 to 160 degrees Celsius for between 25 to 30 minutes.
  • Figure 1 Shows an exploded perspective view of the apparatus of an apparatus according to a first preferred embodiment of the invention
  • Figure 2 Shows a perspective view of a tray used in the apparatus of figure 1
  • Figure 3 Shows a side view of the press in association with the apparatus of figures
  • Figure 4 Shows a perspective view of a baked product in the form of a biscuit spoon
  • Figure 5 Shows a side view of a spoon manufactured by the apparatus of the second preferred embodiment of the invention
  • Figure 6 Shows a perspective view of the figure 5;
  • Figure 7 Shows a cross sectional view of a mould
  • Figure 8 Shows a side view of a section of a baking tray
  • Figure 9 Shows a schematic diagram of main components for the apparatus of figure 5
  • Figure 10 Shows a flow chart of a computer program for controlling the process for manufacturing a three dimensional foodstuff.
  • a dough composition for use in the manufacture of a baked product according to a first aspect of the invention is described with reference to examples.
  • the dough composition suitable for manufacturing a three dimensional baked foodstuff must be composed of ingredients that assist to form the desired result, for example, in the form of a biscuit.
  • composition of the dough desirably includes a number of useful ingredients. These ingredients form dough that has some desirable characteristics when suitably baked.
  • the baked product will advantageously form a stable and solid structure.
  • the biscuit spoon can be of a sufficient size that with reasonable handling, the biscuit spoon can be dunked in a hot drink, or used for brief stirring of a cup of beverage such as coffee or tea and subsequently eaten, if desired.
  • a dough composition for the manufacture of a baked foodstuff can include about 5 to 15% by weight of a shortener, about 15 to 30% by weight of sucrose, about 15 to 25% by weight of a glucose syrup, about 35 to 60% by weight of flour, about 0.5 to 2.5% by weight of a leavening agent, and a sufficient amount of moisture or water to form a suitable moisture content for the dough.
  • the dough preferably includes about 23% by weight of sucrose.
  • the sucrose is crystalline sugar such as, for example, white sugar.
  • Crystalline sugar has some desirable characteristics that can assist with manufacturing a successful baked product by adding sweetness and flavour, providing structure, retaining moisture, contributing to the browning effect, preserving, and adds to the mixing or creaming step of the process.
  • the dough may include about 18% by weight of syrup in the form of golden/glucose syrup.
  • the glucose syrup can have some similar properties to the sucrose or crystalline sugar.
  • the dough preferably includes about 46% of flour.
  • the composition includes wheat flour.
  • Wheat flour provides proteins such as glutenin and gliadin that strengthens and contributes to the structure and stability of the dough and baked product.
  • the wheat flour is a high-gluten or medium gluten type to provide a firm crumb.
  • the dough includes about 1% of a leavening agent.
  • the leavening agent is baking powder.
  • the baking powder may be composed of suitable components of sodium bicarbonate, calcium carbonate, wheat flour, and cream of tartar. Other suitable leavening agents that are slow acting may be used.
  • the dough also may include about 10% by weight of a shortener.
  • the shortener includes a vegetable oil and may include a solid vegetable oil such as hydrogenated vegetable shortenings.
  • the shortener is desirably used as it coats proteins and minimises the protein contact with moisturiser thus shortening the gluten's development.
  • the dough desirably includes a sufficient moisture content to make a workable dough and may advantageously include about 2% by weight of water.
  • the dough may additionally include a flavouring to enhance the baked product's aroma and taste.
  • the flavouring may desirably include about 0.0025% by weight of ginger.
  • the flavouring may further include 0.002% by weight of mixed spice and about 0.001% by weight of cinnamon. Other flavourings are suitable depending on the tastes and aroma required.
  • a dough composition may be formed in accordance with the following non-limiting example.
  • a dough composition comprising: about 10% by weight of a solid vegetable shortener; about 23% by weight of white sugar, about 18% by weight of a glucose syrup, about 46% by weight of wheat flour, about 1% by weight of a baking powder; about 2% by weight of water; about 0.0025% by weight of ginger; and about 0.001% by weight of cinnamon.
  • the process includes the steps of preparing a base by combining about 5 to 15% by weight of a shortener, about 15 to30 % by weight of sucrose, and about 15 to 25% by weight of a suitable syrup; then mixing to the base between about 35 to 60% by weight of wheat flour, about 0.5 to 2.5% by weight of a baking powder and a sufficient amount of moisture or water until a dough is formed with a suitable moisture content; then moulding the dough to form a desired shape of baked product; and then baking the product at between 150 to 220 degrees Celsius for between about 15 to 30 minutes.
  • the process may include the steps of preparing a base by combining or creaming about 10% by weight of a shortener, about 23% by weight of sucrose, and about 18% by weight of a suitable syrup. It is important not to over mix as this will aerate the mix too much and may cause the dough to spread when being baked.
  • a suitable syrup When suitably mixed, slowly mix into the base about 46% by weight of wheat flour, about 1% by weight of a baking powder and enough water to form an appropriate dough consistency, that may be up to about 2% by weight of water.
  • the dough When the dough is formed, it can be kneaded, rolled and can be cooled in a refrigerator if required.
  • the formed dough can be moulded into a desired shape of baked product and then the dough shapes can be baked at between 150 to 220 degrees Celsius for between about 15 to 30 minutes. More preferably the dough can be baked at about 150 to 160 degrees Celsius for between about 25 to 30 minutes.
  • FIG. 1 an exploded perspective view of the apparatus for moulding or preparing a three dimensional baking product, generally referred to as 1, and a second body portion in the form of a tray, generally referred to as 2, are illustrated.
  • the apparatus 1 includes a first body portion in the form of a plaque or block 4.
  • the block 4 being provided with cavities 5 in a bearing face or inner face 6.
  • the cavities 5 each having a side wall 7 shaped in a desirable product form and in this mould is in the outer shape of a biscuit in the form of a spoon. It will be appreciated that the apparatus 1 may have any reasonable number of cavities and in this embodiment of the invention is designed to mould a batch of six spoons.
  • the apparatus 1 preferably includes a plate 8 that fits in a recess 9 located in an outer face 10 of the block 4 such that the outer face of the recess 9 is flush with the outer face 10 of the block 4.
  • the plate 8 is made of any suitable and durable material such as stainless steel or aluminium, and is desirably releasably attachable to the block 4.
  • the plate 8 is pressed against the block 2 by a plurality of pins 11 being fastened to the inner face 12 by screws 13 passing through apertures 14 in the plate 8.
  • the pins 11 are located through apertures 15 in the block 4.
  • the base 16 of each cavity 5 is made to be deep enough to enable a spoon blank member 17 to be insertable in each cavity 5 and nest against the base 16.
  • the spoon blank member 8 is desirably made of a suitable material such as a plastics material.
  • a locating aperture 18 is provided in the handle part of the spoon blank member 17 to locate the pin 11 that passes through the block 4 into the cavity 5. This arrangement is seen to allows the plate 8, the block 4 and the spoon blank member 17 to be press fitted together for use, and be easily disassembled when maintenance or cleaning is required.
  • a foodstuff cutting means in the form of a cutting blade template 19 is made to the desired shape of spoon and is provided with a cutting edge 20 on the outer edge of the template 19.
  • the template is made of any suitable material and is preferably formed of stainless steel.
  • Each template 19 is press fitted into respective cavities 5.
  • the width of the template 19 is such that, when fitted into a cavity 5, the cutting edge 20 protrudes out from the inner face 6 to cut through dough placed on the opposing tray 2 as shown more clearly in figure 3.
  • the protrusion for this non-limiting embodiment is about 10 millimetres.
  • the end portion 21 of the pin 11 has a smaller diameter than the central portion of the pin 11.
  • the end portion 21 protrudes through the cavity 5 enough to be located and press fitted into apertures (not shown) in the outer side 22 of a spoon template 23.
  • the outer edge of spoon template 23 is of a sufficient size to be press fitted within the cavity 5 within the area of the cutting blade template 19.
  • the inside face 24 of the spoon template is shaped to form the underside of a biscuit spoon 3.
  • the spoon blank member 17 and the spoon template 23 are integrated as one moulded template to form the underside of the baked spoon.
  • the cutting blade template 19 is envisaged as being attached to the cavities 5.
  • the cutting blade template 19 may be integrated with the spoon blank member 17 or the spoon template 23.
  • a second body portion in the form of a tray 2 is desirably adapted to form a shape representing the top surface of six spoons, and being spaced on the tray 2 so as to be alignable with the six corresponding cavities 5 of the block 4.
  • the tray 2 having raised domes 25 to mould the back of each spoon bowl, and having cavities 26 into which dough, in use, is pressed.
  • Suitable markings can be made in the moulded dough spoons such as letters and logos, and it is envisaged that raised forms (not shown) can be provided at the distal end of the handle of each spoon cavity 26.
  • the tray 2 is desirably made of a material that can allow even baking of the dough moulded spoons. In this embodiment stainless steel is preferred although any material that can be used as a tray in the baking process is suitable. Desirably the tray 9 is coated with a non-stick substance to allow spoons to be easily separated from the tray 6 after baking.
  • FIG 3 a side view of a press, generally referred to as 40, in association with the apparatus 1 and tray 2 of figures 1 and 2, is illustrated.
  • the apparatus 1 is desirably adapted to be fitted to a press 40.
  • the press 40 includes a base 41 onto which the tray 2 is located.
  • a vertically disposed stand member 42 is attached to the base 41 and supports the apparatus 1.
  • the apparatus 1 is attached to a head block 43.
  • a press lever 44 is pivotably associated with the block 43 and press 40 so as to be movable from a first open position as seen, to a second closed position. As the lever 44 is being moved, so will the block 4 to press into the tray 2 as required.
  • the tray 2 is removably securable in place on the base 41 by locating lugs (not shown) to ensure that the block 4 is pressed into correct alignment with the tray 2. It will be appreciated that any suitable method of properly aligning the tray 2 with the block 4 can be used.
  • FIG 4 a three-dimensional baked spoon 2 manufactured using the method and apparatus of the invention, is illustrated.
  • a baked spoon 2 will be desirable as it can be used to stir beverages and more desirably be consumed after it has functioned as a spoon.
  • a process for making the three- dimensional baked spoon 2 involving various aspects of the invention is now described.
  • the dough prepared according to the first aspect is placed across the tray 2. It is preferable to prepare a sheet of dough that is of a sufficient thickness so that there is not a large amount of excess dough being squeezed from the moulding process. A large excess of dough may cause a hindrance during the process. With the particular embodiment shown with a baked spoon that is about 10 millimetres in thickness, a dough thickness of between about 6 to 6.6 millimetres is considered adequate. The length of the spoon 2 is about the length of a standard teaspoon.
  • the tray 2 can be set in alignment with the block 4 so that respective cavities 5, 26 can meet.
  • the press 40 is activated by the lever 44 being moved so that the block 4 is moved from a first, open position above the tray 2 to a second, closed position against the tray 2.
  • the lever 44 is then released and the surplus dough removed.
  • the tray 2 with the moulded dough spoons is then baked at between about 150 to 220 degrees Celsius for between about 15 to 30 minutes. Then baked spoons 2 can then be separated from the tray 2.
  • the baked spoons 2 are dipped in further flavourings such as chocolate, after cooling or otherwise.
  • the spoons 2 can have a long shelf life as a foodstuff, and may be as long as about six months, more or less, as required. Suitable airtight packaging about the foodstuff product is desirable to extend the shelf life of the product.
  • a foodstuff in the form of a spoon generally referred to as 50, manufactured according to a second preferred embodiment of the invention, is illustrated.
  • the spoon 50 is a three dimensional foodstuff as shown more particularly in the two forms as shown in figures 5 and 6.
  • the form is very similar to a common teaspoon, and is a fanciful replica of a common spoon used in cafes and restaurants.
  • the spoon 50 includes an oval bowl 51 and a handle 52.
  • a mould 60, for partially baking spoons 50 is now illustrated.
  • a first body portion in the form of a first mould block 61 and a second body portion in the form of a second mould block 62 are provided.
  • the two mould blocks 61, 62 are preferably split along the widest horizontal points along the spoon 50. The points are indicated as a split line 63.
  • the first block and the second mould block 61,62 are made of any suitable and desirable material such as, for example, aluminium or stainless steel. Preferably it is made from stainless steel.
  • holes 64 are provided in the blocks 61,62 and thermostatically controlled heating elements 65 are inserted and fitted therethrough at suitable positions relative to the spoon cavities 66, 67 in respective blocks 61,62.
  • Partially baking the biscuit spoon 50 is designed to desirably set the dough and form a solid enough foodstuff or biscuit product to allow extraction and full baking of the spoon 50 without distorting or destroying the shape of the product formed in the mould 60 during partial baking.
  • the blocks 61,62 meet at opposing faces 68, 69.
  • the cavities 66,67 and desirably the opposing faces 68, 69 are coated with a non-stick substance such as, for example, TeflonTM to aid in the removal of the spoons after partial baking.
  • a suitable non-stick coated substance may also reduce the amount of cleaning of the mould 60 and may reduce batch failures by reducing the amount of residue that may be left on the blocks 60, 61 from dough after repeated use.
  • the mould 60 only shows two opposing cavities 66,67
  • the mould 60 is desirably constructed with a plurality of cavities 66, 67 such that a much larger number of baked products can be manufactured. It is envisaged that a plurality of moulds 60 can be set up in adjoining position in a suitable machine to carry out the manufacturing operation. Figure 7 therefore represents only one cavity in many in the mould 60.
  • mould temperature measuring or sensing means in the form of probes 70, 71 are located in or adjacent the blocks 61,62 to sense the temperature of the blocks 61,62 and provide signals to the thermostatic controller means in the apparatus 80 as further described below.
  • the mould 60 can desirably include spoon ejection means in the form of air ram activated ejector pins (not shown) provided in one or both blocks 61,62 to eject the partially baked spoons 50.
  • the heating elements 65,66 are activated and the temperature of the mould 60 is regulated.
  • a desirable predetermined temperature for the mould 60 is between about 160 to 180 degrees.
  • the temperature is regulated by a temperature setting means preferably in the form of a thermostat.
  • the dough which is preferably prepared in accordance with the first aspect of the invention, is placed across the cavity 67 of the block 62.
  • the blocks 61,62 are closed and the dough is partially baked for between 3 to 4 minutes, or as required to set and form a spoon form of a reasonably solid consistency.
  • FIG 8 a side view of a partial tray 75 shaped to cradle partially baked spoons
  • the spoons 50 are placed in rows on the tray 75.
  • the tray 75 in figure 7 shows a cross section through a section of the tray 75 to illustrate the desirably moulding of the top surface 76.
  • the top surface 76 is shaped to correspond or conform to the underside curve of the spoon 50.
  • the baking process can be similar to that already described by being baked for between 150 and 220 degrees Celsius for between about 15 to 30 minutes.
  • FIG 9 a schematic diagram of components of the apparatus for manufacturing a foodstuff, generally referred to as 80, is illustrated.
  • the apparatus 80 includes a control means 81 preferably in the form of a programmable logic controller ("PLC").
  • PLC programmable logic controller
  • the PLC 81 is programmed by a suitable program as described below with reference to figure 10.
  • the PLC 81 controls the operation of the moulds and the various components for manufacturing the partially baked spoon forms.
  • the apparatus 80 includes the mould 60 of figure 8.
  • a mould handling means 82 for opening and closing the mould 60 is controlled by the PLC 81.
  • a dough insertion means is associated with the apparatus 80 and operates to place dough between the blocks 61,62 before the mould 60 is closed.
  • a mould cleaning means 84 for removing any excess dough after the mould 60 is closed is provided.
  • the cleaning means 84 is preferably an assembly with rubber scrapers configured and arranged to pass adjacent the outside of the blocks 61,62 of the mould 60 to scrape away dough oozing from the closed mould 60.
  • the surplus or excess dough can desirably be recycled in the batch.
  • a conveyor means 85 is provided.
  • the conveyor means 85 is positioned below the mould 60 and is configured and arranged to convey spoons 50 ejected from the mould 60 after partial baking through to the next stage of the manufacturing process.
  • the PLC 81 also controls the temperature of the mould 60 by controlling the operation of the heating elements 65,66 and by using temperature measuring means in the form of temperature probes 70,71 as a feedback loop to ensure a predetermined set temperature for the mould blocks 61,62 is reached before the dough is placed in the mould 60.
  • FIG 10 a flow chart of a computer program for controlling the operation of the apparatus 80, is illustrated.
  • step a. is commenced with the initial set up sequence.
  • the heating elements 65,66 are powered to heat the blocks 61,62 to the required predetermined maximum temperature.
  • the preset predetermined maximum temperature may be between 160 to 180 degrees Celsius.
  • the temperature of the blocks 61,62 is sensed by the probes 70,71 and monitored by feedback signals to the PLC 81. When the temperature is reached the PLC 81 activates the mould handling means 82 and the mould blocks 61, 62 open.
  • step b the PLC 81 activates the dough insertion means 83 and a suitable portion of dough is placed between the opposing faces 68, 69 of respective blocks 61,62 and the operation moves to the next step.
  • step c. the mould 60 is closed by the mould handling means 82.
  • the mould cleaning means 84 scrapes any excess dough from the sides of the blocks 61,62.
  • step e. is then commenced.
  • step e. the mould is retained in a closed position for a predetermined period of time and at a predetermined temperature or within temperature range to partially bake the dough to form a substantially set foodstuff.
  • the maximum temperature is set at between 160 to 180 degrees Celsius for a time period of between 3 to 4 minutes.
  • the PLC 81 ensures that the temperature of the mould 60 is regulated at the desired temperature by regularly sampling temperatures with the probes 70, 71 and, when the temperature is reached, activating a switch to cut power to the heating elements 65,66. If the temperature is sensed to drop below a preset minimum allowable temperature, the PLC 81 will activate a switch and supply power to the heating elements to increase the temperature to the desired maximum temperature.
  • the minimum to maximum temperatures may be any desired temperatures and can vary depending on the predetermined time period set. It will be appreciated that if a shorter time period is desired, a higher temperature can be set.
  • step f. When the time period has elapsed, the next step f. operates.
  • step f. the mould handling means 82 is activated to eject the spoons 50 from the moulds 60 and onto the conveyor means 85 and the mould 60 closes.
  • the PLC 81 can then activate the conveyor means 85 to convey the spoons 50 to a desired location downstream of the mould handling operation.
  • the computer program then resets to step a. and the process is repeated.
  • the program can be stopped by a suitable deactivation switch (not shown).
  • the partially baked spoons 50 are then desirably placed on the trays 75 and fully baked as required.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un appareil, un procédé et un processus pour préparer un produit alimentaire tridimensionnel, de préférence un biscuit en forme de cuillère. Selon l'invention, une pâte adéquate est préparée et mise dans un moule pour constituer la forme désirée. Ce moule comporte une première partie de corps, avec une première cavité pour mouler une partie du biscuit en forme de cuillère, et une seconde partie de corps avec une seconde cavité conçue pour mouler l'autre partie du biscuit. Après avoir été moulée, la pâte est partiellement cuite au four et le biscuit ainsi obtenu est démoulé pour être entièrement cuit au four sur une grille adéquate ou pour être cuit au four sur plusieurs grilles adéquates. La présente invention porte également sur un processus pour cuire au four un produit alimentaire tridimensionnel nécessitant des conditions de cuisson précises, et sur une composition de pâte adéquate pour conserver la forme souhaitée pour le produit.
PCT/NZ2001/000264 2000-11-29 2001-11-29 Procedes et appareil de preparation de produits alimentaires Ceased WO2002043498A2 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2002216478A AU2002216478B2 (en) 2000-11-29 2001-11-29 Methods and apparatus for manufacturing foodstuffs
AU1647802A AU1647802A (en) 2000-11-29 2001-11-29 Methods and apparatus for manufacturing foodstuffs
NZ524723A NZ524723A (en) 2000-11-29 2001-11-29 Methods and apparatus for manufacturing foodstuffs

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ50849800 2000-11-29
NZ508498 2000-11-29

Publications (3)

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WO2002043498A2 true WO2002043498A2 (fr) 2002-06-06
WO2002043498A3 WO2002043498A3 (fr) 2002-09-12
WO2002043498A8 WO2002043498A8 (fr) 2003-08-07

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1568279A1 (fr) * 2004-02-25 2005-08-31 BARILLA G. e R. Fratelli S.p.A. Procédé de préparation de biscuits
CN104012590A (zh) * 2014-05-16 2014-09-03 吴静 一种点心加工装置
WO2022208367A1 (fr) 2021-03-29 2022-10-06 Stephen Roland Cashmore Vaisselle biodégradable et/ou comestible

Family Cites Families (8)

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US6217921B1 (en) * 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
FR2788664A1 (fr) * 1999-01-21 2000-07-28 Maryse Devora Procede de fabrication d'une patisserie et pates de patisserie adaptees a un tel procede

Cited By (5)

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EP1568279A1 (fr) * 2004-02-25 2005-08-31 BARILLA G. e R. Fratelli S.p.A. Procédé de préparation de biscuits
CN104012590A (zh) * 2014-05-16 2014-09-03 吴静 一种点心加工装置
WO2022208367A1 (fr) 2021-03-29 2022-10-06 Stephen Roland Cashmore Vaisselle biodégradable et/ou comestible
US20240090514A1 (en) * 2021-03-29 2024-03-21 Twiice New Zealand Limited Biodegradable and/or edible tableware
EP4312565A4 (fr) * 2021-03-29 2025-02-26 Twiice New Zealand Limited Vaisselle biodégradable et/ou comestible

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AU1647802A (en) 2002-06-11
AU2002216478B2 (en) 2004-06-10
WO2002043498A3 (fr) 2002-09-12
WO2002043498A8 (fr) 2003-08-07

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