WO2016016804A1 - Apparatus and method for forming "cartellate" - Google Patents

Abstract

Apparatus (100) for the production of "cartellate" comprising a male matrix (1) having a plurality of protrusions, a female matrix (5) having a plurality of recesses, a hollow punch (2), located below the male matrix (1) and over the female matrix (5), being said matrices (1, 5) coaxial to said hollow punch (2), and a movable cutting plane (4), which can be inserted in and removed from said apparatus (100) and characterized in that in a first operating configuration said movable cutting plane (4) is positioned below the hollow punch (2) and supports a thin sheet of dough (3) and said hollow punch (2) is formed by a scalloped perimeter (2') and internally by scalloped cutting paths (2"), and in that in a second operating configuration the movable cutting plane is removed and said male matrix (1) acts as a punch to allow the separation of the dough from the inside of the hollow punch (2), dough collected on the female matrix (5).

Description

APPARATUS AND METHOD FOR FORMING "CARTELLATE"

DESCRIPTION

Technical field

The present invention relates to an innovative method and apparatus for forming

"cartellate". In particular, said apparatus and method are capable of forming "cartellate" more quickly and on an industrial scale, as an alternative to the skillful manual preparation adopted to date .

This innovative method makes use of a particular apparatus that allows to perform a precise cutting of the dough and rapid forming of "cartellata".

Background art

As it is known at the state of the art, the "cartellate" are typical cakes coming from Apulia and produced also in the neighbouring regions. The classical preparation process is typically carried out manually and both the recipe and the preparation procedure of the same is handed down from generation to generation.

The classical preparation occurs by making scalloped strips of a thin dough pastry (in the following scalloped strips of dough) obtained with flour, oil and white wine, which is joined and wrapped on oneself to form a sort of choreographic "rose" with recesses and holes, which will be then fried in plenty of oil.

There exist many variants of "cartellate", but the typical regional recipe is the one in which they are soaked with warm "vincotto" or honey, and then covered with cinnamon, icing sugar or almonds. The "vincotto" is a condiment provided by cooking the must of the grapes from Salento or figs. In other variants there is chocolate instead of "vincotto", or simply icing sugar. Once prepared, they are kept in great pans, far from light and indoor. The manual preparation times of "cartellate" are normally variable according to the result intended to be obtained, but they are definitely long. They are about 4 hours to obtain about 50-60 pieces from one kilogram of dough. In this case, it is a not excellent product, with dough thickness equal to about 1 mm. If one wants to obtain a better quality it occurs to work the dough to 0,5 mm thickness and in this way it is possible to obtain about 100-120 pieces for kilogram of dough. In this case, the times for the product preparation, always related to kilogram of dough, can exceed six hours.

As it can be observed, these are important times which make the preparation of "cartellate" difficult on a greater scale. But, on the other hand, there exist no innovative methods for industrial production of "cartellate" by forming, in other words by process which is similar to "industrial molding".

Therefore, there exists the need to provide with a method and an apparatus for "cartellate" preparation, such method and apparatus being able to speed up and industrialize "cartellate" production.

Invention summary

Therefore, aim of the present invention is to provide a new apparatus and a new method for producing "cartellate" in a big amount and best quality and with a huge time saving.

The apparatus for producing "cartellate" assumes the features as defined in the independent product claim.

The method for the processing and production of "cartellate", which is used thanks to the innovative apparatus, takes on the features as defined in the independent method claim.

Further embodiments of the invention, preferred and/or particularly advantageous, are described according to the characteristics as in the enclosed dependent claims. Brief description of the drawings

The invention will be now described by reference to the enclosed drawings, which show some non-limitative embodiments, namely:

Figure 1 is a cross section of the apparatus for producing "cartellate", according to an embodiment of the present invention;

Figure 2 is a top view of the male matrix of the apparatus shown in Fig. ;

Figure 3 is a cross section of the male matrix shown in Fig. 2;

Figure 4 is a top view of the hollow punch of the apparatus shown in Fig. 1

Figure 5 is a top view of the female matrix of the apparatus shown in Fig. ;

- Figure 6 is a cross section of the female matrix shown in Fig. 5;

Figure 7 is a cross section of the apparatus for producing "cartellate", during die- cutting phase.

Detailed description

As shown in Fig. , the apparatus 100 for the production of "cartellate" which can also have a multi-track structure, includes an upper male matrix 1 , a hollow punch 2, a movable cutting plane 4 and a lower female matrix 5. The male matrix 1 is formed by a plurality of protrusions, substantially "U" shaped, while the female matrix 5 is formed by a plurality of recesses which are also substantially "U" shaped, to accommodate the pasta once removed from the hollow punch.

Between said hollow punch 2 and the movable cutting plane 4 is placed a thin sheet of dough 3. Below the movable plane 4 is present the female matrix 5 shown in Figures 5 and 6. The hollow punch 2, as shown in Fig.4 , is formed by a characteristic scalloped perimeter 2' and internally by scalloped cutting paths 2", which allow the cutting of the dough in scalloped circular pieces, representing the plane development of the "cartellata", which is ready to be formed. The method for forming "cartellate" that uses the apparatus 100 first consists in the positioning of the thin sheet of dough 3, which can also be large, on the movable cutting plane 4. Subsequently, the hollow punch 2 is pressed on top of said sheet of dough 3 until obtaining the cutting action itself. This stage can be defined cutting .

Thanks to the characteristics of the scalloped perimeter and the interior of each punch 2 and the linear development of each open cavity that is formed after the cut, the sheet of dough remains locked inside the hollow punch 2 (Fig.7). The hollow punch pressed on the dough produces the plane development with all scalloped perimeters and interiors typical of a "cartellata" ready to be formed by the matrices 1 and 5 .

Subsequently, the cutting plane 4 is removed while the hollow punch 2 containing the dough remains aligned in the lower part with the female matrix 5 and in the upper part with the male matrix 1 (Fig.1 ). Thanks to the advancement of the male matrix 1 within the cavities of the hollow punch 2 the sheet of dough 3 that passes into the female matrix 5 is detached. In this molding step, the dough assumes the typical form of "cartellata", having already all scalloped edges 2'. The female matrix 5 will thus internally contain the sheet of dough 3 with the shape of the "cartellata". The latter can be directly immersed in the oil for cooking, which will allow the detachment of the "cartellata" from the female matrix 5.

According to an alternative embodiment, the detachment of the dough from the hollow punch 2 towards the female matrix can also be realized with a pneumatic system, in other words by means air blows that push the dough within the female matrix 5 .

Therefore, thanks to the particular shaping tool, the method is characterized by the fact that the "cartellata" is automatically obtained within the female matrix and is ready for cooking. Such a mechanized method allows a quick production of "cartellate", in industrial quantities . Other than the embodiments of the invention, as above disclosed, it is to be understood that a vast number of variations exist. It should also be appreciated that the exemplary embodiment or exemplary embodiments are only examples and are not intended to limit the scope, applicability, or configuration in any way. Rather, the foregoing summary and detailed description will provide those skilled in the art with a convenient road map for implementing at least one exemplary embodiment, it being understood that various changes may be made in the function and arrangement of elements described in an exemplary embodiment without departing from the scope as set forth in the appended claims and their legal equivalents.

Claims

1. Apparatus (100) for the production of "cartellate" comprising a male matrix (1) having a plurality of protrusions, a female matrix (5) having a plurality of recesses, a hollow punch (2), located below the male matrix (1) and over the female matrix (5), being said matrices (1 , 5) coaxial to said hollow punch (2), and a movable cutting plane (4), which can be inserted in and removed from said apparatus (100) and characterized in that in a first operating configuration said movable cutting plane (4) is positioned below the hollow punch (2) and supports a thin sheet of dough (3) and said hollow punch (2) is formed by a scalloped perimeter (2') and internally by scalloped cutting paths (2"), and in that in a second operating configuration the movable cutting plane is removed and said male matrix (1) acts as a punch to allow the separation of the dough from the inside of the hollow punch (2), dough collected on the female matrix (5).

2. Apparatus (100) according to claim 1 , wherein said hollow punch (2) has a multi- track structure.

3. Apparatus (100) according to claim 1 or 2, wherein said matrices (1 , 5) are substantially "U" shaped.

4. Method for the production of "cartellate" that uses the apparatus (100) according to any one of the preceding claims, the method comprising the following steps:

a. positioning of the thin sheet of dough (3) on the movable cutting plane (4);

b. pressing of the hollow punch (2) on top of said sheet of dough (3) until obtaining the dough cutting, said dough already having a plane shape of the "cartellata" with all internal and external scallops;

c. removal of the movable cutting plane (4) while the hollow punch (2) remains aligned in the lower part with the female matrix (5) and in the upper part with the male matrix (1); d. insertion of the male matrix (1) within the cavities of the hollow punch (2), so to remove the sheet of dough (3) from the hollow punch (2) itself;

e. collection within the matrix female (5) of the sheet of dough (3), already in the typical "cartellata" shape;

f. immersion of the female matrix (5) in cooking oil;

g. detachment of the "cartellata" from the female matrix (5).

5. Method according to claim 4 wherein said step d) of removal of the sheet of dough (3) from the hollow punch (2) is performed by means of a pneumatic air system.