Biscuit Edible Component Attachment via Post-Bake Binder
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Solution Overview
Problem
Existing methods for attaching edible items to biscuits often damage or alter the appearance, taste, or texture of the items due to heat treatment, and fail to provide a natural and cost-effective solution for varying sensory perception.
Innovation Solution
A method involving a baking phase followed by a cooling phase, where a binder is applied to the biscuit blank after baking, allowing the edible items to be securely attached without heat damage, using a binder that adheres and hardens during the cooling process, ensuring the items' integrity and appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If heat treatment is applied to fix edible items on biscuits, then the items are securely attached, but the appearance, taste, and texture of the items are damaged or altered
Solution Approach 1:
The edible items are attached to the biscuit before the final cooling stage, when the biscuit is still warm but not hot enough to damage the items. The binder is applied in advance and allowed to set during the cooling process, securing the items without subsequent heat exposure.
Solution Approach 2:
The binder's physical state is utilized during the cooling process - it transitions from a liquid or semi-liquid application state to a solidified state during cooling, providing attachment strength without requiring additional heat treatment that would damage the edible items.
2Ease of manufacture
If coating materials are applied before baking, then the production process is simplified, but the coating material is heated and damaged
Solution Approach 1:
The binder and coating materials are applied to the biscuit after baking is complete, during the cooling phase. This preliminary action during cooling allows the materials to be secured before final cooling, avoiding any additional heat exposure that would cause damage.
3Strength
If edible items are encased in coating or glaze, then they are securely fixed, but the appearance becomes artificial and undesirable
Solution Approach 1:
The binder is applied locally to specific areas of the biscuit surface where edible items need to be attached, rather than encasing the entire biscuit or items in a thick coating. This localized application maintains the natural appearance of the biscuit and items while providing secure attachment at the contact points.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method allows for the secure attachment of edible items without altering their sensory qualities, enabling a versatile and cost-effective production of biscuits with varied appearances, tastes, and textures, while minimizing energy use and preventing harmful substance formation.
Implementation Method 1
a binder is applied to the biscuit blank after baking, allowing the edible items to be securely attached without heat damage, using a binder that adheres and hardens during the cooling process
Implementation Method 2
During the cooling phase, the temperature of the biscuit blank decreases, in particular from a baking temperature and/or to an ambient temperature of the biscuit blank
Data Source
Figure 1~2
Figure 3a~4
AI summary
The invention relates to a method (100) for producing a biscuit (200) with at least one edible component (210) on at least a partial area (201) of a rough surface of a biscuit blank (199), comprising at least one baking phase and a subsequent cooling phase of the biscuit blank (199). The invention further relates to a biscuit (200) with at least one edible component (210) that is fixed by a binding agent (220) on at least a partial area (201) of a rough surface of a biscuit blank (199), wherein the binding agent (220) is not visually perceptible to a consumer of the biscuit (200). The invention also relates to a production plant (300) for producing a biscuit (200) using a method according to the invention.