Additional baking pan

Abstract

Additional baking mold (1) with an outer surface (2) which is designed and intended for contact with the baked goods (3), wherein at least one circumferential or partially circumferential, laterally extending annular bead (2c) is arranged in the area of ​​an upper edge (2b) on the outer surface (2) of the additional baking mold (1), characterized in that the additional baking mold (1) is made of heat-resistant silicone.

Description

TECHNICAL AREA

[0001] The invention relates to an additional baking mold which, in conjunction with a baking mold, enables the baking of a baked good. STATE OF THE ART

[0002] European patent application EP 1 949 790 A1 discloses a baking mold for producing baked goods, comprising a flat mold body made of a flexible, heat-resistant material. The mold body has a multitude of indentations for receiving dough and is designed to be rollable by using a heat-resistant and flexible material such as silicone. The one-piece baking mold allows for the production of individual baked goods corresponding to the number of indentations. When not in use, the mold can be rolled up for compact storage. The dough fills the indentations from the inside, thus defining the shape of the baked goods. The baked goods form a solid body that bakes evenly and completely through a precisely controlled temperature and time management process.

[0003] European patent application EP 1 656 833 A1 discloses a baking mold for the production of baked goods. To prevent the preferably flat baking mold from snapping shut while still maintaining high mechanical stability, the mold consists of two parts that are positively connected when in use. One part forms a support structure for the other part, which is made of a form-elastic material and contains the dough. The other part has a bowl-shaped form, the interior of which comes into contact with and encloses the compact dough to be baked. The other part is positively enclosed and supported by the first part without coming into contact with the dough.The baked goods formed from the dough have a solid body that only bakes evenly and completely through targeted, elaborate temperature and time control of the baking process.

[0004] German Utility Model DE 20 2008 017 731 U1 discloses a baking pan for food, consisting of a substantially metallic base and a substantially metallic side wall, the base and wall being continuously connected by a flexible, strip-like silicone ring. This baking pan, made of various materials, encloses a cavity designed to hold a batter, allowing the muffin to be baked into a compact muffin. The muffin bakes evenly and completely only through precise and meticulous temperature and time control during the baking process.

[0005] Furthermore, German patent application DE 10 2016 013 118 A1 discloses a baking mold consisting of two half-shells to be filled with baked goods, which are joined together. A hollow molding element, i.e., an additional baking mold, can be inserted between the two half-shells. The hollow molding element engages with the half-shells in such a way that it is fixed during baking and cannot move relative to the half-shells.

[0006] International patent application WO 96 / 14750 A1 discloses a device and a method for the production of baked, thin-walled molded bodies, in which baking molds with a lid and an inner baking mold attached therein are filled and baked in a production line in a circulating system, wherein the baking molds or the lids are handled and positioned with the aid of a specific baking tong. DESCRIPTION OF THE INVENTION

[0007] The invention is based on the objective of providing a baking mold that is improved compared to the prior art. A further objective of the invention is to provide a method for baking a product that is particularly efficient for filled baked goods.

[0008] The problem is solved according to the invention with a device having the features specified in claim 1. Furthermore, the problem is solved according to the invention with a method having the features specified in claim 13 or claim 14.

[0009] Advantageous embodiments of the invention are the subject of the dependent claims.

[0010] The additional baking mold according to the invention is provided with an outer surface designed and intended for contact with the product to be baked. This additional baking mold does not have an inscribed inner volume for receiving the product to be baked. In contrast to the additional baking mold according to the invention, a standard baking mold has a cavity for receiving dough to be baked. This makes it clear that, unlike the additional baking mold, the standard baking mold has an inner surface that defines the inscribed cavity and is designed and intended for contact with the product to be baked.

[0011] The additional baking mold according to the invention is used together with a separately designed baking mold. The dough to be baked is placed into the inscribed cavity of the baking mold, and the additional baking mold is then inserted into this dough in such a way that it displaces a certain volume of the dough in the baking mold. This simplifies the temperature and time control of the baking process, since the additional baking mold provides additional heat to the core of the dough, resulting in more even and complete baking even with less stringent temperature and time control.Furthermore, the efficiency of preparing a filled baked good is noticeably improved, since on the one hand the amount of dough used for the baked good can be reduced and on the other hand the workload, in particular the work steps for creating a baked good with a cavity for filling, can be reduced.

[0012] One or more additional baking molds according to the invention are used for baking a product according to the following method according to the invention. This method shows at least the successive steps a) to e): a) Providing the baking tin to hold the baked goods to be baked, b) Placing the dough for the baked goods into the baking tin, c) Inserting at least one additional baking mold into the dough placed in the baking mold, so that the outer surface of the inserted additional baking mold, which is intended to contact with the dough to be baked, is moistened with the dough to be baked for the baked good, d) Baking the dough for the baked goods in the baking pan equipped with an additional baking pan and e) Removal of the baked goods from the baking tin and removal of the additional baking tin from the baked goods.

[0013] In addition to these steps, further steps may be added, which are necessary or useful depending on the baked goods. In particular, individual steps of the process may also be repeated, especially at another point in the sequence of the process according to the invention.

[0014] An alternative procedure involves carrying out at least the following consecutive steps a) to e): a) Providing the baking tin to hold the baked goods to be baked, b) Inserting the additional baking pan into the baking pan, c) Placing the food to be baked into the space between the baking tin and the additional baking tin, so that the outer surface of the additional baking tin, which is intended to contact the food to be baked, is wetted with the food to be baked, d) Baking the food to be baked in the baking pan equipped with an additional baking pan and e) Removal of the baked goods from the baking tin and removal of the additional baking tin from the baked goods.

[0015] These procedures make it possible to significantly improve the efficiency of preparing filled baked goods, as on the one hand the amount of dough used for the baked goods can be reduced and on the other hand the workload, especially the steps for creating a baked good with a cavity for filling, can be reduced.

[0016] Furthermore, it has proven particularly advantageous for the additional baking pan to have one or more feet to establish a vertical distance to the main baking pan. This ensures a minimum clearance to the bottom of the pan into which the additional baking pan is inserted, thus guaranteeing sufficient thickness of the base of the baked goods beneath the volume displaced by the additional baking pan, particularly with regard to the stability of the baked goods, especially for any potential filling. This makes handling the additional baking pan very safe and easy.

[0017] Additionally, it has proven particularly advantageous to design at least one foot, and especially all feet, of the additional baking mold in a pin-like shape. This pin-shaped foot, and especially all pin-shaped feet, preferably has a small diameter, allowing the additional baking mold to be removed from the baked goods without leaving any significant holes. This makes handling the additional baking mold particularly convenient and easy.

[0018] A particularly preferred additional baking mold has proven to be one in which at least one foot, and in particular all feet, are formed in the central area of ​​the lower outer surface, wherein preferably the at least one foot, and in particular all feet, are pin-like and of small diameter. This makes it possible to create a particularly simple additional baking mold that is easy and safe to handle.

[0019] In addition, it has proven particularly advantageous to have several feet of the auxiliary baking mold distributed, especially evenly distributed, on the lower outer surface of the auxiliary baking mold, with at least one foot, and preferably all feet, being pin-like and of small diameter. This ensures a high degree of stability of the auxiliary baking mold relative to the main baking mold during the baking process and its preparation.

[0020] A particularly preferred embodiment of the invention shows the possibility of making at least one foot, and in particular all feet, of the additional baking mold adjustable in length and, in particular, limiting their maximum length. This allows the length of the at least one foot to be adapted to the type or consistency of the dough for the baked goods, thereby ensuring a sufficient thickness of the base of the baked goods, which simplifies and improves the use of the additional baking mold.

[0021] Alternatively or additionally, it has proven effective to equip the additional baking mold with a centering aid that is connected to the additional baking mold, particularly in a detachable manner, and that projects laterally beyond it. This centering aid makes it possible to define or limit the lateral position relative to the baking mold, thereby reliably establishing a desired advantageous position of the additional baking mold within the baking mold and, consequently, a desired advantageous position of a cavity in the baked goods for filling.

[0022] It has also proven advantageous to equip the centering aid of the additional baking mold with several elements that project laterally beyond the mold, thus enabling the determination of its lateral position relative to the baking mold. The multiple elements projecting laterally beyond the additional baking mold allow for a particularly reliable determination of the additional baking mold's position within the baking mold, thereby ensuring a desired and advantageous position for filling the cavity in the baked goods.

[0023] Preferably, the multiple elements, in particular the three or four, that project laterally beyond the additional baking mold are evenly distributed around the circumference of the additional baking mold, which improves handling and increases positional stability.

[0024] According to a preferred embodiment of the invention, the centering aid of the additional baking mold comprises several elements that are distributed along the length of the additional baking mold and have different lateral dimensions. Preferably, the lateral dimension of the elements increases with increasing distance from the lower end or from the base or bases of the additional baking mold. This makes inserting the additional baking mold into the baking mold, with or without dough for the baked goods, particularly safe and easy.

[0025] Furthermore, it has proven particularly advantageous to provide the additional baking mold with at least one engagement element that is suitable and designed to receive a removal tool and to be moved together with the removal tool as an additional baking mold with engagement element, in particular to be removed from a baked good. This at least one engagement element, preferably together with the preferably separately designed removal tool, enables particularly simple and safe handling of the additional baking mold.

[0026] In particular, the at least one engagement element is provided with at least one recess, especially a hole or an undercut recess, in the outer surface of the additional baking mold in the area of ​​the upper edge and / or in a wall of a cavity accessible from above in the additional baking mold. This makes handling the additional baking mold particularly easy and safe, without significantly impairing the baking process of the dough for the baked goods.

[0027] It has proven particularly useful to equip an engagement element with a thread for receiving a removal tool and / or to design it with a locking element for receiving a removal tool. These exemplary engagement elements and removal tools enable exceptionally good handling.

[0028] In a particularly preferred embodiment of the additional baking mold according to the invention, at least one removal tool is provided which is suitable for interacting with the engagement element in such a way that the additional baking mold with engagement element can be moved together with the removal tool, and in particular, removed from a baked good. The removal tool is in particular pin-shaped or loop-shaped, preferably made of metal or plastic, especially PTFE or silicone. This ensures a particularly high degree of interaction between the removal tool and an engagement element of the additional baking mold.

[0029] According to the invention, the additional baking mold has at least one circumferential or partially circumferential, laterally extending rim in the region of the upper edge on the outer surface of the additional baking mold. This effectively prevents the dough, which expands during the baking process, from overhanging or protruding beyond the additional baking mold, as the additional baking mold with the rim rises together with the expanding dough. This significantly improves the handling of the additional baking mold.

[0030] The additional baking mold is made of heat-resistant silicone. Preferably, food-grade silicone is used. This material has proven particularly advantageous for use as an additional baking mold.

[0031] Furthermore, it has proven particularly advantageous to design the additional baking mold such that it has a body with a substantially cylindrical shape, wherein the cross-sectional area is, in particular, circular, elliptical, polygonal, triangular, square, hexagonal, or star-shaped. The cross-sectional area is, in particular, approximately the same with increasing height (distance from the base of the additional baking mold), or at least partially, and preferably uniformly, increasing with increasing height. This chosen shape of the additional baking mold ensures good handling, especially easy removal, and good heat transfer to the core of the dough.

[0032] It has also proven advantageous that the essentially cylindrical shape of the additional baking mold exhibits a cross-sectional area that increases with height, remains approximately constant, and / or even decreases in some cases. The shape of the cross-sectional area can also vary. This allows for the simple and reliable creation of cavities in the baked goods using the additional baking mold, enabling attractive shaping of the fillings.

[0033] Furthermore, it has proven particularly advantageous to design the additional baking mold in such a way that its body has an outer surface that essentially corresponds to the shape of a cone, a truncated cone, or a cone, especially a pine cone or fir cone. This allows for particularly attractive shapes of the additional baking molds and thus of the fillings for the baked goods, while also ensuring good handling of the additional baking mold.

[0034] A preferred embodiment of the additional baking mold exhibits a weight and a displacement volume that together prevent it from floating onto the product being baked or sinking into it during the baking process. This is preferably achieved by ensuring that the material of the additional baking mold has a specific, suitable density corresponding to the type of dough being used, or by adjusting the density of the additional baking mold through additional elements or by providing recesses. This allows for adaptation to different doughs, particularly those with different consistencies, and thus enables good and safe handling of the additional baking mold.

[0035] Furthermore, it has proven particularly advantageous to coat the outer surface of the additional baking pan with a material that prevents the dough from sticking during the baking process. This allows for easy and safe handling and cleaning of the additional baking pan.

[0036] These advantageous embodiments of the invention are not only suitable for baking dough for baked goods in conjunction with a baking mold, but also for shaping and solidifying other liquid or plastic, edible materials such as ice cream, pudding, gelatin, pâté, or the like. In these applications, the embodiments of the invention exhibit comparable advantages to those in baking.

[0037] The invention is explained below by way of example with reference to a preferred embodiment and the illustration. The invention is not limited to this preferred embodiment. Fig. Figure 1 shows in a schematic representation an exemplary additional baking mold according to the invention with an exemplary baking mold in a longitudinal section.

[0038] In Fig. Figure 1 schematically shows an additional baking mold 1 in a longitudinal section, which is arranged in a baking mold 4, wherein the additional baking mold 1 is surrounded by a dough 3 of the baked good 3 and the dough 3 is arranged inside the baking mold 4.

[0039] The illustrated baking mold 4 has the shape of a hollow truncated cone and enables the baking of a muffin-shaped baked good 3. For this purpose, the baking mold 4 is formed from a sheet of steel, the inscribed inner volume of which is suitable for receiving the baked good 3 and is provided with a non-stick coating for this purpose.

[0040] The additional baking pan 1 has an outer surface 2 which is provided with a non-stick coating 9 so that the dough 3 of the baked good 3 does not stick to or bake onto the outer surface 2 of the additional baking pan 1 when the dough 3 of the baked good 3 comes into contact with the additional baking pan 1. The additional baking pan 1 is designed such that, unlike a baking pan 4, it does not have an inscribed internal volume for receiving the baked good 3.

[0041] The additional baking pan 1 is designed separately from the baking pan 4, so that they can be handled or used independently of each other.

[0042] The additional baking mold 1 shows a body 1a with a cylindrical shape and a circular cross-sectional area, which is essentially identical along the length of the body 1a. The additional baking mold 1 is made of CrNi steel according to standard EN 10088-3 with material number 4301 and thus proves to be a very durable, food-safe additional baking mold 1, by means of which heat is introduced in a targeted manner into the core of the dough 3 of the baked goods 3 during the baking process, thereby achieving a particularly uniform baking result while simultaneously saving energy and time.

[0043] The outer surface 2 of the additional baking mold 1 has a lower outer surface 2a, which is in contact with the dough 3 and which has a centrally arranged foot 5 projecting perpendicularly from the lower outer surface 2a in its central area 6. The foot 5 is pin-shaped with a small diameter of approximately 1 mm and determines the vertical distance to the baking mold 4. This ensures, on the one hand, sufficient thickness of the base of the baked product 3 so that it does not break unintentionally, and on the other hand, keeps the volume of the pin-shaped foot 5 in the baked product 3 so small that it does not interfere with the stability of the baked product 3 or with filling the cavity formed by the additional baking mold 1 in the baked product 3.

[0044] In addition to the outer surface 2, the surface of the foot 5 is also provided with a coating 9, so that the removal of the foot 5 as well as the removal of the cylindrical body 1a of the additional baking mold 1 can be carried out easily and without sticking and thus without damage to the baked goods 3.

[0045] The upper edge 2b of the outer surface 2 of the additional baking mold 1 is enclosed by an annular rim 2c. This rim 2c, in conjunction with the chosen density of the additional baking mold 1, ensures that the additional baking mold 1 neither floats up in the dough 3 during the baking process, thus preventing it from forming a sufficient cavity in the baked product 3 for a filling, nor is it overhanging the dough 3, so that the additional baking mold 1 is not enclosed by the baked product 3 and cannot be removed without damaging it. The rim 2c thus acts as a kind of barrier for the dough 3 during the baking process.

[0046] The additional baking mold 1 is provided with a centering aid 7, which is detachably connected to the body 1a of the additional baking mold 1 and projects laterally beyond it, thereby defining the minimum distance to the baking mold 4 when inserted into the baking mold 4. The centering aid 7 of the Fig.Assembly 1 consists of four pin-shaped elements 7a, which are evenly distributed around the circumference of the cylindrical body 1a of the additional baking form 1 and project perpendicularly from the outer surface 2. The elements 7a are detachably inserted and secured in bores (not shown) in the body 1a. As required, these can be removed, inserted, or replaced by other pin-shaped elements 7a of a different length, thus allowing adaptation, for example, to different baking forms 4 or different doughs 3. The body 1a has several groups of bores distributed around its circumference for the elements 7a, with the groups being arranged at different longitudinal positions of the cylindrical body 1a and thus suitable for different quantities of dough and therefore different volumes of the baked goods 3.The position of the centering aid 7 is chosen such that the dough 3 does not reach and wet the centering aid 7 during the baking process and the associated volume change process.

[0047] At the upper end of the body 1a of the additional baking mold 1, a central engagement element 8 is arranged. This element is designed to receive a removal tool (not shown) and thus to remove the additional baking mold 1, along with the engagement element 8 and removal tool, from the baked goods 3. The engagement element 8 is designed as a recess with an undercut, allowing a removal tool to be inserted into this recess, expanded there, and thereby creating a positive-locking connection for the secure removal of the additional baking mold 1. After removal, the removal tool can be tapered within the recess and then removed from the recess and thus from the engagement element 8.

[0048] This additional baking mold 1 is used in conjunction with a separate baking mold 4. The dough 3 for the baked good 3 is placed into the inscribed cavity of the baking mold 4, and the additional baking mold 1 is then inserted into this dough 3 in such a way that it displaces a certain volume of the dough 3 in the baking mold 4. This simplifies the temperature and time control of the baking process, as the additional baking mold 1 provides additional heat to the core of the dough 3, resulting in more even and complete baking even with less stringent temperature and time control.In addition, the efficiency of preparing a filled baked good 3 is noticeably improved, since on the one hand the amount of dough 3 used for the baked good 3 is reduced and on the other hand the work effort, in particular the work steps for creating a baked good 3 with a cavity for filling, can be reduced.

[0049] The additional baking mold 1 is used for baking a product 3 in such a way that, among other steps, the baking mold 4 is first prepared to receive the product 3. Then, the dough 3 for the product 3 is placed in the baking mold 4, and subsequently, the additional baking mold 1 is inserted into the dough 3 in the baking mold 4, so that the outer surface 2 of the additional baking mold 1, which is intended to contact the dough 3, is coated with the dough 3 for the product 3.

[0050] The baking of the dough 3 for the baked good 3 in the baking pan 4 equipped with additional baking pan 1 follows, and then the removal of the baked baked good 3 from the baking pan 4 with the removal of the additional baking pan 1 from the baked baked good 3.

[0051] After this baking process, the cavity created by the additional baking mold 1 in the baked product 3 can be filled with a filling, in particular a cream filling, which can result in, for example, a filled muffin or a filled pie.

[0052] In addition to these steps, further steps may be necessary or useful depending on the type of baked goods. In particular, individual steps of the process may be repeated, especially at a different point in the process.

[0053] This process makes it possible to significantly improve the efficiency of preparing a filled baked good 3, since on the one hand the amount of dough 3 used for the baked good 3 is reduced and on the other hand the workload, in particular the work steps for creating a baked good 3 with a cavity for filling, can be reduced. Reference symbol list 1 additional baking pan 1a Body of the additional baking mold 2 Outer surface 2a Lower outer surface 2b Upper edge 2c bulge 3 Baked goods, dough 4 baking pans 5 feet 6 Central area 7 Centering aid 7a Elements of the centering aid 8 Interlocking element 9 coating

Claims

[1] Additional baking form (1) with an outer surface (2) designed and intended for contact with the baked goods (3), wherein at least one circumferential or partially circumferential, laterally extending annular bead (2c) is arranged in the area of ​​an upper edge (2b) on the outer surface (2) of the additional baking form (1), characterized by , that the additional baking mold (1) is made of heat-resistant silicone. [2] Additional baking mold (1) according to claim 1, wherein the additional baking mold (1) has one or more feet (5) for defining a vertical distance to a baking mold (4). [3] Additional baking mold (1) according to claim 2, wherein at least one foot (5) and in particular all feet (5) are designed in a pin-like manner. [4] Additional baking mold (1) according to one of claims 2 or 3, wherein at least one foot (5) in particular all feet (5) are formed in the central area (6) of the lower outer surface (2a). [5] Additional baking mold (1) according to one of claims 1 to 4, wherein the additional baking mold (1) has a centering aid (7) which is connected to the additional baking mold (1) and extends laterally beyond it. [6] Additional baking mold (1) according to claim 5, wherein the centering aid (7) has several elements (7a) projecting laterally beyond the additional baking mold (1) which are suitable to determine the lateral position relative to a baking mold (4). [7] Additional baking mold (1) according to one of claims 5 to 6, wherein the centering aid (7) of the additional baking mold (1) has several elements (7a) which are distributed over the length of the additional baking mold (1) and have different lateral dimensions. [8] Additional baking form (1) according to one of claims 1 to 7, further comprising at least one engagement element (8) which is suitable and provided for receiving a removal tool and as an additional baking form (1) with engagement element (8) being moved together with the removal tool, in particular to be removed from a baked good (3). [9] Additional baking mold (1) according to claim 8, with a removal tool which is suitable to cooperate with the engagement element (8) in such a way that the additional baking mold (1) with engagement element (8) can be moved together with the removal tool, in particular removed from a baked good (3), wherein the removal tool is in particular pin-shaped, loop-shaped, preferably made of metal or plastic, in particular of PTFE or silicone. [10] Additional baking mold (1) according to one of claims 1 to 9, wherein the additional baking mold (1) has a body (1a) having a substantially cylindrical shape, wherein the cross-sectional area is in particular circular, elliptical, polygonal, triangular, square, hexagonal or star-shaped and which in particular has an approximately equal cross-sectional area with increasing height or an at least partially increasing, preferably uniformly increasing, cross-sectional area with increasing height. [11] Additional baking mold (1) according to one of claims 1 to 10, wherein the additional baking mold (1) has a body (1a) which has a substantially cylindrical shape, which in particular has an increasing or approximately the same cross-sectional area and in part also a decreasing cross-sectional area with increasing height, wherein in particular the cross-sectional area shape also varies. [12] Additional baking mold (1) according to any one of claims 1 to 11, wherein the additional baking mold (1) has a weight and a displacement volume that prevents it from floating onto the product to be baked (3) or sinking into the product to be baked (3) during the baking process. [13] Method for baking a baked good (3) with an additional baking form (1) according to any one of claims 1 to 12, comprising at least the following successive steps: a) Providing the baking tin (4) to receive a baked good (3), b) Placing the food to be baked (3) into the baking tin (4), c) Inserting the additional baking form (1) into the baked goods (3) in the baking form (4) so ​​that the outer surface (2) of the additional baking form (1), which is intended to contact the baked goods (3), is wetted with the baked goods (3), d) Baking the baked goods (3) in the baking tin (4) equipped with an additional baking tin (1) and e) Removal of the baked goods (3) from the baking tin (4) and removal of the additional baking tin (1) from the baked goods (3). [14] Method for baking a baked good (3) with an additional baking form (1) according to any one of claims 1 to 12, comprising at least the following successive steps: a) Providing the baking tin (4) to receive a baked good (3), b) Inserting the additional baking mold (1) into the baking mold (4), c) Placing the product to be baked (3) into the space between the baking tin (4) and the additional baking tin (1) so that the outer surface (2) of the additional baking tin (1), which is intended to be in contact with the product to be baked (3), is wetted with the product to be baked (3), d) Baking the baked goods (3) in the baking tin (4) equipped with an additional baking tin (1) and e) Removal of the baked goods (3) from the baking tin (4) and removal of the additional baking tin (1) from the baked goods (3).

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