Method for forming croissant

Abstract

The present invention discloses a method for forming croissants, which is operated by a special slicing mechanism and a rolling machine. The slicing mechanism includes a cutter group and a cutter baffle. The cutter group includes a first slicing knife and a second slicing knife. The cutter group can cut out diamond-shaped dough pieces, which provides a new idea for making croissants stuffed before baking. When squeezing the filling, the extrusion operation is performed along the short axis of the diamond-shaped dough piece. When rolling, the filling in the middle is prevented from overflowing by rolling in the corners first along the direction of the long axis. The present invention discloses a method for making croissants stuffed at both ends before baking, which uses the above-mentioned slicing knife group and a differential rolling machine during forming to form a special croissant with stuffing exposed at both ends.

Description

Technical Field

[0001] The invention relates to the technical field of food production, in particular to a method for making croissants. Background Art

[0002] Existing croissants on the market, such as those described in patent application publication number CN 113243402 A, titled "A Dough Rotary Cutter," are primarily used for croissant processing. This dough rotary cutter can cut triangular dough into pieces. Existing croissants are typically made by rolling triangular dough sheets, then baking them. After baking, filling is added, a process known as cold processing. However, filling before baking can lead to problems such as filling overflowing due to the rolling process.

[0003] As described in the patent with the authorization announcement number CN 106689246 B and the invention name as the device and method for rolling triangular puff pastry into a conical croissant with or without filling, when the triangular dough of the traditional croissant is rolled into a round shape, it is usually rolled in from the position of the triangular bottom edge of the triangular dough, and then the mesh belt is used to perform the rounding operation. Before the rounding operation, it is usually necessary to turn the cut triangular dough before the rounding operation can be performed. That is, the triangular dough after cutting is divided into the bottom edge direction following the forward direction of the conveyor belt and the top angle direction following the forward direction of the conveyor belt. To complete the rolling of the croissant, the bottom edge needs to follow the forward direction of the conveyor belt. The dough strip cut into triangular dough pieces is as follows Figure 8 As shown in the figure, half of the triangular face pieces need to be turned by a steering device after cutting, that is, the face pieces are pricked with a needle and rotated 180 degrees. It takes 1.5-2 seconds to complete this turning action, which seriously affects the production capacity of the production line and increases the production cost of the product.

[0004] In view of this, the inventor of this case conducted in-depth research, which led to the creation of this case. Summary of the Invention

[0005] The object of the present invention is to provide a croissant which can be stuffed before baking.

[0006] In order to achieve the above object, the technical solution of the present invention is:

[0007] A croissant forming method comprises the following steps in sequence:

[0008] A croissant forming method comprises the following steps in sequence:

[0009] Step S1: Slicing, wherein the slicing operation is performed using a slicing mechanism, the slicing mechanism comprising a slicing knife group and a slicing knife blocking plate, the slicing knife group comprising at least a first slicing knife and a second slicing knife arranged in mirror symmetry, the first slicing knife and the second slicing knife being respectively a broken line knife composed of a plurality of blades arranged continuously, the slicing knife blocking plate being arranged below the slicing knife group, the slicing knife blocking plate being provided with slicing knife grooves corresponding to the first slicing knife and the second slicing knife, respectively, the slicing knife grooves being in a broken line shape, and the shape of the slicing knife grooves corresponding to the broken line knives;

[0010] During slicing, the dough strip is placed flat on the conveyor belt and transported to the bottom of the cutting knife group, and the cutting knife group is controlled to move downward for the first time until it passes through the slicing knife slot and acts on the dough strip for the first cutting. After the first cutting, a first incision cut by the first slicing knife and a second incision cut by the second slicing knife are formed on the dough strip, the first incision and the second incision are respectively in the shape of a broken line, and the conveying direction of the dough strip is from back to front, and the second incision is located in front of the first incision. After completing the first cutting, the dough strip continues to be transported, and then the cutting knife group is controlled to move downward again until it passes through the slicing knife slot and acts on the dough strip for the second cutting. After the second cutting, a third incision cut by the first slicing knife and a fourth incision cut by the second slicing knife are formed on the dough strip, the third incision is located between the first incision and the second incision, and the third incision and the second incision are adjacent to each other to form a plurality of diamond-shaped incisions, and the dough strip forms diamond-shaped dough pieces inside each of the diamond-shaped incisions;

[0011] Step S2: Extruding the filling onto the rhombus-shaped dough piece cut in step S1, wherein the rhombus-shaped dough piece includes a short axis and a long axis perpendicular to each other, and the filling is extruded along the short axis;

[0012] Step S3: Rolling the dough strips using a differential speed rolling machine. The differential speed rolling machine includes a first conveyor belt and a second conveyor belt that are connected and arranged in a horizontal direction, and a third conveyor belt that is arranged above the second conveyor belt. The second conveyor belt is located in front of the first conveyor belt and the second conveyor belt is connected. A gap is formed between the second conveyor belt and the third conveyor belt for winding the dough strips.

[0013] The diamond-shaped dough piece extruded in step S2 is located at the corner of the long axis and is rolled into the gap by the input end of the second conveyor belt. The long axis is located in the front-to-back direction. A speed difference is formed between the second conveyor belt and the third conveyor belt. The diamond-shaped dough piece is conveyed forward along the long axis, and after completing the winding between the second conveyor belt and the third conveyor belt, it is continued to be transmitted forward to the next process.

[0014] Furthermore, during slicing in step S1, the dough strip continues to be transported after the second cut is completed, and then the cutting knife group is controlled to move downward again until it passes through the slicing knife groove and acts on the dough strip for a third cut. After the third cut, a fifth incision made by the first slicing knife and a sixth incision made by the second slicing knife are formed on the dough strip. The fifth incision is located between the second incision and the fourth incision. The first incision, the third incision, the second incision, the fifth incision, the fourth incision and the sixth incision are arranged in sequence from back to front, and the third incision, the second incision, the fifth incision and the fourth incision are arranged adjacent to each other, and a plurality of diamond incisions are formed between adjacent incisions in each group.

[0015] Furthermore, the conveying speed of the second conveyor belt is 60 cm / s, and the conveying speed of the third conveyor belt is 6 cm / s.

[0016] Furthermore, the conveying speed of the third conveyor belt is 70 cm / s.

[0017] Furthermore, the output end of the first conveyor belt is connected with the input end of the second conveyor belt, the conveying surface of the first conveyor belt is relatively located at a position lower than the conveying surface of the second conveyor belt, the position where the output end of the first conveyor belt is connected with the input end of the second conveyor belt forms an offset step, the input end of the third conveyor belt extends to the output end corresponding to the first conveyor belt, and a spacing is formed between the first conveyor belt and the third conveyor belt, and the size of the spacing is greater than the size of the gap.

[0018] Furthermore, the gap is a uniform gap, the gap size of the uniform gap matches the winding height of the croissant, or the gap gradually and evenly increases from the rear end to the front end, and the gap includes a front end gap and a rear end gap, the gap size of the rear end gap matches the thickness of the dough band, and the gap size of the front end gap matches the winding height of the croissant.

[0019] Furthermore, the cutter blocking plate is in the shape of a flat plate, and the width of the slicing knife groove is greater than the thickness of the folding knife.

[0020] Furthermore, the relative distance between the first slicing knife and the second slicing knife has a maximum distance and a minimum distance. The maximum relative distance between the two blades is 22 cm, and the minimum relative distance between the two blades is 9 cm. The blade cutting speed is 40 times / minute, and the dough belt conveying speed is 6.7 cm / second.

[0021] Furthermore, when the cutter assembly is cutting, the cutter blocking plate is moved downward to be supported on a conveyor belt on which the dough strip is placed, and the dough strip is confined between the cutter blocking plate and the conveyor belt;

[0022] The blade assembly extends downward from the slicing knife groove to perform cutting, and retracts from the slicing knife groove after cutting. During the cutting process, the cutter blocking plate keeps the dough strip fixed.

[0023] Furthermore, after each cutting is completed, the cutting knife group is lifted up, and the dough band adhered to the cutting knife group moves up with the cutting knife group, and the lifting speed of the cutting knife group is controlled to be faster than the lifting speed of the cutting knife blocking plate. As the cutting knife group moves up to the position in the slicing knife groove or above the cutting knife blocking plate, the dough sheet is blocked by the cutting knife blocking plate, and the dough band is separated from the cutting knife group.

[0024] After adopting the above technical solution, the present invention provides a method for forming croissants, which has the following beneficial effects: ① The present invention performs the operation of squeezing the filling before baking, so that the filling can be baked together with the bread, which can better control microorganisms and reduce microbial contamination caused by cold processing of the filling. ② A specific cutting mechanism is designed, and the diamond-shaped dough is cut by a specific cutting method, and the filling is squeezed into the middle part of the diamond-shaped dough (diagonal position). The fillings at the two diagonal positions of the diagonal are visible, and the appearance has characteristics different from traditional croissants (triangular dough rolled into a circle). ③ When rolling, the filling in the middle can be prevented from overflowing by rolling in the edges first. If the traditional triangular dough is filled before baking, it will be rolled in from the bottom position after filling, which will cause the filling to overflow. ④ Traditional croissants require dough turning action, but the present invention does not require dough turning, which improves production capacity and can increase single-line production capacity by nearly 50%. ⑤ The accelerated forming speed of the production line reduces the difficulty of temperature control during dough forming, which can reduce the energy consumption of the freezer during the production of puff pastry dough and reduce energy consumption.

[0025] The cutter block plate can push and block the dough sheet when the cutter is lifted after cutting, preventing the dough sheet from sticking to the cutter assembly.

[0026] The cutting method of the present invention ensures that when cutting the rhombus-shaped surface pieces, the rhombus-shaped surface pieces are arranged adjacent to each other, substantially no residual material is generated, and the processing efficiency is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a schematic structural diagram of the slicing mechanism in the present invention performing a cutting action;

[0028] Figure 2 A bottom view of the cutter baffle of the present invention;

[0029] Figure 3 Schematic diagram of the cutting trajectory for forming diamond-shaped dough sheets by cutting the dough strip in the present invention;

[0030] Figure 4 This is a schematic diagram of the structure of the noodle strip of the present invention being cut into a plurality of diamond-shaped noodle pieces;

[0031] Figure 5 This is a schematic structural diagram of a diamond-shaped dough sheet after stuffing extrusion in the present invention;

[0032] Figure 6 Schematic diagram of the structure of another rhombus facet in the present invention;

[0033] Figure 7 It is a structural schematic diagram of the rolling machine in the present invention;

[0034] Figure 8 It is a structural schematic diagram of a dough strip cut into a plurality of triangular facets in the background technology.

[0035] In the picture:

[0036] Dough belt a; diamond-shaped dough piece b; first cut c1; second cut c2; third cut c3; filling d, gap e, spacing g; cutter barrier 1; cutter assembly 2; first slicing knife 21; second slicing knife 22; slicing knife groove 23; first incision 31; second incision 32; third incision 33; fourth incision 34; fifth incision 35; sixth incision 36; differential rolling machine 4; first conveyor belt 41; second conveyor belt 42; third conveyor belt 43. DETAILED DESCRIPTION

[0037] In order to further explain the technical solution of the present invention, the present invention is described in detail below through specific embodiments.

[0038] The dough for croissants of the present invention comprises the following raw materials in proportions by weight: 80 parts high-gluten flour, 20 parts low-gluten flour, 1 part salt, 20 parts white sugar, 5 parts fructose syrup, 2 parts edible glycerin, 10 parts whole egg liquid, 5 parts whole milk powder, 1.5 parts high-sugar dry yeast, 0.02 parts ascorbyl palmitate, 50-60 parts water, 1 part complex enzyme preparation, 8 parts shortening, and 20 parts flaking oil. The raw materials are mixed to form a dough, which is then formed into a sheet and subsequently formed.

[0039] The present invention provides a croissant forming method, which comprises the following steps in sequence:

[0040] Step S1: Slicing, the slicing is performed using a slicing mechanism, such as Figure 1 and Figure 2As shown, the slicing mechanism includes a cutting knife group 2 and a cutting knife blocking plate 1. The cutting knife group 2 includes at least a first cutting knife 21 and a second cutting knife 22 arranged in a mirror-symmetrical manner. The first cutting knife 21 and the second cutting knife 22 are respectively broken line knives composed of a plurality of blades arranged continuously. The cutting knife blocking plate 1 is arranged below the cutting knife group 2. The cutting knife blocking plate 1 is provided with cutting knife grooves 23 corresponding to the first cutting knife 21 and the second cutting knife 22 respectively. The cutting knife grooves 23 are broken line-shaped, and the shape of the cutting knife grooves 23 corresponds to the broken line knives.

[0041] When slicing, combine Figure 3 and Figure 4 As shown, the dough strip a is placed flat on the conveyor belt and transported to the bottom of the cutting unit 2. The cutting unit 2 is controlled to move downward for the first time until it passes through the slicing knife groove 23 and acts on the dough strip a to perform the first cutting c1. After the first cutting c1, a first incision 31 cut by the first slicing knife 21 and a second incision 32 cut by the second slicing knife 22 are formed on the dough strip a. The first incision 31 and the second incision 32 are respectively in the shape of a broken line. With the conveying direction of the dough strip a as the direction from back to front, the second incision 32 is located in front of the first incision 31. After the dough strip a completes the first cutting, After cutting c1, the conveying is continued, and then the cutting group 2 is controlled to move downward again until it passes through the slicing knife groove 23 and acts on the dough strip a for the second cutting c2. After the second cutting c2, a third incision 33 cut by the first slicing knife 21 and a fourth incision 34 cut by the second slicing knife 22 are formed on the dough strip. The third incision 33 is located between the first incision 31 and the second incision 32. The third incision 33 and the second incision 32 are adjacently arranged to form a plurality of diamond incisions. The dough strip a forms diamond-shaped dough pieces b inside each of the diamond incisions. It should be noted that in the present invention, the diamond-shaped dough piece b can be as follows: Figure 5 The rhombus-shaped patch shown can also be Figure 6 For the rhombus-shaped dough pieces shown in the figure, the shape of the folding knife can be adjusted according to the shape of the dough pieces.

[0042] Step S2: Extruding the filling onto the rhombus-shaped dough piece b cut in step S1. The rhombus-shaped dough piece b includes a short axis and a long axis perpendicular to each other. Figure 5 As shown, the filling d is extruded along the short axis;

[0043] Step S3: Rolling, the rolling is performed by using a differential speed rolling machine 4, such as Figure 7As shown, the differential rolling machine includes a first conveyor belt 41 and a second conveyor belt 42 which are connected and arranged in a horizontal direction, and a third conveyor belt 43 which is arranged above the second conveyor belt 42. The second conveyor belt 42 is relatively located in front of the first conveyor belt 41. The output end of the first conveyor belt 41 is connected with the input end of the second conveyor belt 42. The conveying surface of the first conveyor belt 41 is relatively lower than the conveying surface of the second conveyor belt 42. The position where the output end of the first conveyor belt 41 is connected with the input end of the second conveyor belt 42 forms an offset step, which facilitates the subsequent noodle strip to be rolled up by utilizing the impact force of the low-position to high-position jump step; the input end of the third conveyor belt 43 extends to the output end corresponding to the first conveyor belt 41, which facilitates the rolling up of the noodle strip; a gap g is formed between the first conveyor belt 41 and the third conveyor belt 43; a gap e for winding the noodle sheet is formed between the second conveyor belt 42 and the third conveyor belt 43. Specifically, the gap e can gradually and evenly increase from the rear end to the front end. The gap e includes a front end gap and a rear end gap. The size of the rear end gap matches the thickness of the dough band, and the size of the front end gap matches the winding height of the croissant. Alternatively, the gap e can be a uniform gap, the size of which matches the winding height of the croissant. In this embodiment, the gap e is a uniform gap of 25 mm. The spacing g is 30 mm, that is, the height of the offset step between the first conveyor belt 41 and the second conveyor belt 42 is 5 mm. In the present invention, the winding height refers to the height of the semi-finished product after winding.

[0044] The diamond-shaped dough piece b extruded in step S2 is located at the corner of the long axis and is rolled into the gap e by the input end of the second conveyor belt 42. The long axis is located in the front-to-back direction. A speed difference is formed between the second conveyor belt 42 and the third conveyor belt 43. The diamond-shaped dough piece b is conveyed forward along the long axis. The diamond-shaped dough piece b is conveyed forward by the first conveyor belt 41. After the diamond-shaped dough piece b is wound between the second conveyor belt 42 and the third conveyor belt 43, it is continued to be transmitted forward to the next process.

[0045] Furthermore, during slicing in step S1, the dough strip a is continuously transported after completing the second cutting, such as Figure 3 As shown, the cutter group 2 is then controlled to move downward again until it passes through the slicing knife groove 23 and acts on the dough strip a to perform the third cut c3. After the third cut c3, a fifth incision 35 cut by the first slicing knife 21 and a sixth incision 36 cut by the second slicing knife 22 are formed on the dough strip a. The fifth incision 35 is located between the second incision 32 and the fourth incision 34. The first incision 31, the third incision 33, the second incision 32, the fifth incision 35, the fourth incision 34 and the sixth incision 36 are arranged in sequence from back to front, and the third incision 33, the second incision 32, the fifth incision 35 and the fourth incision 34 are arranged adjacent to each other. A number of the diamond incisions are formed between the adjacent incisions of each group, that is, a number of diamond-shaped dough pieces b are formed.

[0046] As a preferred embodiment, the conveying speed of the second conveyor belt 42 is 60 cm / s, the conveying speed of the third conveyor belt 43 is 6 cm / s, and the conveying speed of the third conveyor belt is 70 cm / s.

[0047] As a preferred embodiment, the cutter blocking plate 1 is in the shape of a flat plate, and the width of the slicing knife groove 23 is greater than the thickness of the folding knife.

[0048] As a preferred embodiment, the relative distance between the first slicing knife 21 and the second slicing knife 22 has a maximum distance and a minimum distance. The maximum relative distance between the two blades is 22 cm, and the minimum relative distance between the two blades is 9 cm. The blade cutting speed is 40 times / minute, and the dough belt conveying speed is 6.7 cm / second.

[0049] As a preferred embodiment, the cutter block plate 1 can be made of a stainless steel plate with a thickness of 0.5 cm. The cutter assembly in the present invention is driven by a conventional drive device.

[0050] As a preferred embodiment, when cutting, the cutter group 2 moves the cutter blocking plate 1 downward to be supported on the conveyor belt on which the dough strip a is placed, so that the dough strip a is confined between the cutter blocking plate 1 and the conveyor belt, facilitating the cutting operation.

[0051] Furthermore, the blade group 2 is subjected to force and extends downward from the slicing knife groove 23 through the connecting rod to cut, and then retracts from the slicing knife groove 23 after cutting. During the cutting process, the cutter blocking plate 1 keeps the dough strip a (limited) fixed to prevent the dough strip a from sticking and dislocating when the cutter group 2 is cutting.

[0052] As a preferred embodiment, after each cutting is completed, the cutter group 2 is lifted. When the knife is just lifted, the dough sheet (dough band) may adhere to the cutter group 2, and the dough band adhered to the cutter group 2 moves up with the cutter group 2. While the cutter group 2 lifts the knife, the lifting speed of the cutter group 2 is controlled to be faster than the lifting speed of the cutter blocking plate 1. In this way, when the dough sheet adheres to the cutter group 2, as the cutter group 2 moves up to the slicing knife groove 23 or above the cutter blocking plate 1, the dough sheet is blocked by the cutter blocking plate 1 and cannot move further up with the cutter group 2, thereby realizing the pushing and blocking effect on the dough band, realizing the separation of the dough band and the cutter group 2, and preventing the dough band from adhering to the cutter group 2. In the present invention, when the cutter assembly 2 is lifted, the lifting speed of the cutter assembly 2 can be controlled to be faster than the lifting speed of the cutter baffle 1, or to be slightly delayed for a certain period of time, so as not to damage the structure of the strip after cutting, especially the structure and arrangement of each diamond-shaped surface piece b.

[0053] It should be noted that in the present invention, after the diamond-shaped dough pieces b are cut, they are first separated by a conventional separation mechanism so that adjacent diamond-shaped dough pieces b are separated (conventional operation, not described in detail), and are transported one by one to the next process, namely, extruding filling and rolling operations.

[0054] The above embodiments and drawings do not limit the product form and style of the present invention. Any appropriate changes or modifications made by ordinary technicians in the relevant technical field should be deemed to be within the patent scope of the present invention.

Claims

1. A method for forming a croissant, characterized by: The following steps are included in sequence: Step S1: Slicing, wherein the slicing operation is performed using a slicing mechanism, the slicing mechanism comprising a slicing knife group and a slicing knife blocking plate, the slicing knife group comprising at least a first slicing knife and a second slicing knife arranged in mirror symmetry, the first slicing knife and the second slicing knife being respectively a broken line knife composed of a plurality of blades arranged continuously, the slicing knife blocking plate being arranged below the slicing knife group, the slicing knife blocking plate being provided with slicing knife grooves corresponding to the first slicing knife and the second slicing knife, respectively, the slicing knife grooves being in a broken line shape, and the shape of the slicing knife grooves corresponding to the broken line knives; During slicing, the dough strip is placed flat on the conveyor belt and transported to the bottom of the cutting knife group, and the cutting knife group is controlled to move downward for the first time until it passes through the slicing knife slot and acts on the dough strip for the first cutting. After the first cutting, a first incision cut by the first slicing knife and a second incision cut by the second slicing knife are formed on the dough strip, the first incision and the second incision are respectively in the shape of a broken line, and the conveying direction of the dough strip is from back to front, and the second incision is located in front of the first incision. After completing the first cutting, the dough strip continues to be transported, and then the cutting knife group is controlled to move downward again until it passes through the slicing knife slot and acts on the dough strip for the second cutting. After the second cutting, a third incision cut by the first slicing knife and a fourth incision cut by the second slicing knife are formed on the dough strip, the third incision is located between the first incision and the second incision, and the third incision and the second incision are adjacent to each other to form a plurality of diamond-shaped incisions, and the dough strip forms diamond-shaped dough pieces inside each of the diamond-shaped incisions; Step S2: Extruding the filling onto the rhombus-shaped dough piece cut in step S1, wherein the rhombus-shaped dough piece includes a short axis and a long axis arranged perpendicularly to each other, and the filling is extruded along the short axis; Step S3: Rolling the dough strips using a differential speed rolling machine. The differential speed rolling machine includes a first conveyor belt and a second conveyor belt that are connected and arranged in a horizontal direction, and a third conveyor belt that is arranged above the second conveyor belt. The second conveyor belt is located in front of the first conveyor belt and the second conveyor belt is connected. A gap is formed between the second conveyor belt and the third conveyor belt for winding the dough strips. The diamond-shaped dough piece extruded in step S2 is located at the corner of the long axis and is rolled into the gap by the input end of the second conveyor belt. The long axis is located in the front-to-back direction. A speed difference is formed between the second conveyor belt and the third conveyor belt. The diamond-shaped dough piece is conveyed forward along the long axis, and after completing the winding between the second conveyor belt and the third conveyor belt, it is continued to be transmitted forward to the next process.

2. The method for forming a croissant according to claim 1, wherein: During slicing in step S1, the dough strip continues to be transported after the second cut is completed, and then the cutting knife group is controlled to move downward again until it passes through the slicing knife groove and acts on the dough strip for the third cut. After the third cut, a fifth incision made by the first slicing knife and a sixth incision made by the second slicing knife are formed on the dough strip. The fifth incision is located between the second incision and the fourth incision. The first incision, the third incision, the second incision, the fifth incision, the fourth incision and the sixth incision are arranged in sequence from back to front, and the third incision, the second incision, the fifth incision and the fourth incision are arranged adjacent to each other, and a plurality of diamond incisions are formed between adjacent incisions in each group.

3. The method for forming a croissant according to claim 1, wherein: The conveying speed of the second conveyor belt is 60 cm / s, and the conveying speed of the third conveyor belt is 6 cm / s.

4. The method for forming a croissant according to claim 3, wherein: The conveying speed of the third conveyor belt is 70 cm / s.

5. The method for forming a croissant according to claim 1, wherein: The output end of the first conveyor belt is connected with the input end of the second conveyor belt, the conveying surface of the first conveyor belt is relatively located at a position lower than the conveying surface of the second conveyor belt, the position where the output end of the first conveyor belt is connected with the input end of the second conveyor belt forms an offset step, the input end of the third conveyor belt extends to the output end corresponding to the first conveyor belt, and a gap is formed between the first conveyor belt and the third conveyor belt, and the size of the gap is greater than the size of the gap.

6. The method for forming a croissant according to claim 5, wherein: The gap is a uniform gap, the size of which matches the winding height of the croissant, or the gap gradually and evenly increases from the rear end to the front end. The gap includes a front end gap and a rear end gap, the size of the rear end gap matches the thickness of the dough band, and the size of the front end gap matches the winding height of the croissant.

7. The method for forming a croissant according to claim 1, wherein: The cutter blocking plate is in the shape of a flat plate, and the width of the slicing knife groove is greater than the thickness of the folding knife.

8. The method for forming a croissant according to claim 1, wherein: The relative distance between the first slicing knife and the second slicing knife has a maximum distance and a minimum distance. The maximum relative distance between the two blades is 22 cm, and the minimum relative distance between the two blades is 9 cm. The blade cutting speed is 40 times / minute, and the dough belt conveying speed is 6.7 cm / second.

9. The method for forming a croissant according to claim 1, wherein: When the cutter assembly is cutting, the cutter blocking plate is moved downward to be supported on the conveyor belt on which the dough strip is placed, and the dough strip is confined between the cutter blocking plate and the conveyor belt; The blade assembly extends downward from the slicing knife groove to perform cutting, and retracts from the slicing knife groove after cutting. During the cutting process, the cutter blocking plate keeps the dough strip fixed.

10. The croissant forming method according to claim 9, characterized in that: After each cutting is completed, the cutting knife group is lifted up, and the dough sheet adhered to the cutting knife group moves up with the cutting knife group. The lifting speed of the cutting knife group is controlled to be faster than the lifting speed of the cutting knife blocking plate. As the cutting knife group moves up to the position in the slicing knife groove or above the cutting knife blocking plate, the dough sheet is blocked by the cutting knife blocking plate, and the dough sheet is separated from the cutting knife group.

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