Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus

a technology for knotting and dough strands, applied in dough shaping, baking, food science, etc., can solve the problems of knotting, as an end product, not being as firm or tight as the shaped pretzel,

Inactive Publication Date: 2010-06-24
FRITSCH GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0030]The apparatus therefore exhibits usually a form element that is implemented from several individual components, for example a plurality of bolts or pins. Furthermore it is advantageous if, in order to even enable the accumulation of tension in the dough strand, holding provisions for the strand ends are provided that retain or fixate it in the desired pos

Problems solved by technology

Among other things problems can however emerge in this context with more complicated knotted forms such as pretzels.
For example one observes frequently that, during

Method used

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  • Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus
  • Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus
  • Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus

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Embodiment Construction

[0044]FIG. 1 shows an illustration of the execution of a process according to the invention with the apparatus 1 according to the invention for the purposes of knotting a dough strand into a desired form. The apparatus 1 features a form element 2 which in this case is implemented by means of a plurality of form bolts 3 around which the dough strand 4 is placed in the form of a pretzel.

[0045]The form bolts 3 are thereby disposed in such a way that in this embodiment example a dough strand, which would be 20 cm longer than would originally be the case in a dough strand that was actually used, could be knotted without length extension around form bolt 3 in order to implement a pretzel form. Since the actually used dough strand 4 is however shorter, tension is accumulated within it due to the length extension. In order to hold the ends 5 of the dough strand in a firm position relative to a central part of the dough strand 4, so that ultimately the desired pretzel form is created, holdin...

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Abstract

Process for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and/or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size.

Description

BACKGROUND OF THE INVENTION[0001]Dough strands form the starting basis for a plurality of pastry products or dough products, such as for example pretzels. In order that the dough product to be formed attains the desired final form, the dough strand has to be shaped in a certain manner, starting from its original straight form, or knotted into a certain form.[0002]The aim is thereby, even with mechanized manufacture of the corresponding dough products, to form the dough in such a manner or to knot or place it into the desired form that the end product complies as well as possible with the existing quality demands, particularly in optical and aesthetic aspects. Among other things problems can however emerge in this context with more complicated knotted forms such as pretzels. For example one observes frequently that, during mechanized tying procedures, the knot of the, as an end product, shaped pretzel is not as firm or tight as would be desired for a pastry product of optimal quality...

Claims

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Application Information

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IPC IPC(8): A21C3/08A21D6/00
CPCA21C3/08
Inventor BERNHARDT, UDO
Owner FRITSCH GMBH
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