7 results about "Sandwich biscuit" patented technology

1. The name of the design product: sandwich biscuit (pistachio jam). 2. The use of the design product: for food. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best shows the design points: perspective view.

1. Name of the designed product: packing box (90g thick cut air sandwich cookie). 2. Use of the designed product: packing box for food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

The utility model discloses an air sandwich type heat insulation top cover and box type substation using the air sandwich type heat insulation top cover, and the heat insulation top cover is composed of the upper cover and lower cover of metal, the upper cover is several and sets up on the upper surface of lower cover, the cavity is formed air sandwich layer between the upper cover and lower cover, is equipped with the heat dissipation slit in the side of cavity, and the air sandwich layer is communicated with outside environment through the heat dissipation slit. The utility model uses the three -layer structure similar to "sandwich biscuit" under the condition of not influencing the original box function and overall appearance, utilizes flowing air as the medium of heat insulation and heat dissipation, prevents the thermal invasion from top to bottom, reduces the temperature rise of the box body inside caused by solar radiation from the source, reduces the temperature of box while not increasing too many box cost, and can reduce the power consumption of the heat dissipation and heat exchange of box, greatly optimizes the operation performance of box, so that it can adapt to more severe installation environment.

This invention belongs to the field of food processing and discloses a blueberry jam suitable for industrial continuous coating of sandwich cookies and its preparation method. By weight, it comprises the following ingredients: 55-65 parts blueberry puree, 25-35 parts white sugar, 5-15 parts high-fructose corn syrup, 0.3-0.8 parts high-ester pectin with an esterification degree ≥65%, and 0.1-0.5 parts citric acid. The jam does not contain modified starch. Its physicochemical properties include: water activity a. w 0.50~0.60, soluble solids 80~90 °Brix. This invention is the first to determine the specific rheological parameter thresholds at a coating temperature of 50 °C. The shear thinning characteristics of the jam are perfectly matched with the production process, making it compatible with existing industrial continuous coating production lines for sandwich cookies, thus solving the problem of the disconnect between existing technical formulas and industrial production. At the same time, the jam has a good taste, strong temperature adaptability, and stable quality during storage.

This disclosure relates to the technical field of biscuit processing equipment. One embodiment of this disclosure provides a biscuit forming machine for producing grape-filled biscuits, which includes: an equipment frame and a mold conveyor belt. The mold conveyor belt is installed inside the equipment frame. A biscuit feeding component is disposed inside the equipment frame, a filling feeding component is disposed on the equipment frame, and a discharge conveying component is disposed inside the equipment frame. The biscuit feeding component includes a pair of hollow plates, both of which are fixed inside the equipment frame. Several feeding racks are provided on the surface of the hollow plates, and a discharge port is opened at the bottom of the hollow plates. A pair of crossbars are provided inside the equipment frame, and telescopic cylinders are horizontally installed on each crossbar. A pusher is provided at the output end of the telescopic cylinder, and the pusher is movably fitted inside the side surface of the hollow plate. Through the above technical solution, the technical problem of the dispersed layout of traditional forming equipment in the prior art, which occupies a large amount of workshop space and increases the site cost of enterprises, is solved.

1. Name of the product in this design: Packaging bag (lemon sandwich biscuit). 2. Purpose of this design: For use in biscuit packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the perspective view, top view, left view, right view, and bottom view are omitted.

The utility model relates to food processing technical field discloses a biscuit forming cooling device for sandwich biscuit production, including fixed plate no.