Spanish Croissant Dough Deformation Control via Segmented Stretching
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for producing Spanish croissants deform the dough excessively, damaging the gluten structure and making it difficult to maintain correct alignment during the production process, leading to suboptimal baking results.
Innovation Solution
An apparatus with conveyor belts and deformation means that manage dough deformation in both longitudinal and lateral directions, using retention and longitudinal elongation means to preserve dough thickness and alignment, and a divaricator to control base expansion, while allowing for precise control over the stretching and rolling process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If the dough triangle is pulled longitudinally along its entire surface and then laterally by gripping the base corners, then the Spanish croissant shape is achieved, but the dough is deformed excessively and the gluten structure is damaged
Solution Approach 1:
The deformation process is segmented into distinct phases: first longitudinal pulling of the entire dough triangle, then lateral pulling only of the base strip (not the entire dough). This segmentation allows controlled deformation that achieves the Spanish croissant shape while minimizing damage to the gluten structure by avoiding excessive lateral stretching of the already elongated dough.
Solution Approach 2:
The longitudinal pulling action is performed first as a preliminary step before the lateral pulling of the base. This preliminary longitudinal elongation prepares the dough structure to better withstand the subsequent lateral deformation, and the incision made at the center of the base during this phase facilitates the controlled lateral splitting without causing uncontrolled deformation or gluten damage.
2Shape
If manual stretching is used to achieve the Spanish croissant shape, then the croissant characteristics are obtained, but the production process is time-consuming and less reliable
Solution Approach 1:
The dough triangle, through its own elastic properties and the incision made at the base center, performs part of the shaping work during lateral pulling. The dough naturally splits and forms the characteristic Spanish croissant shape with extended horns when the base is pulled laterally, reducing the need for complex mechanical shaping devices and manual intervention while maintaining production speed and reliability.
3Manufacturing precision
If the base strip is pulled laterally from the incision, then the alignment is improved, but it is difficult to keep the sheet of dough correctly aligned during the process
Solution Approach 1:
The incision made at the center of the base acts as an intermediary element that facilitates controlled lateral pulling. By creating this incision first, the subsequent lateral pulling of the base strip proceeds more smoothly and predictably, with the dough naturally following the incision line. This intermediary incision reduces friction and resistance during lateral deformation, making alignment easier to maintain throughout the process.
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
The apparatus ensures reliable and efficient production of Spanish croissants with improved dough alignment and reduced deformation, resulting in better baking quality and cost-effectiveness.
Implementation Method 1
The first and second conveyor belts are arranged in mutual succession along an advancement direction of the dough triangles
Implementation Method 2
means (20) for retaining the dough triangles (10) are associated with the first conveyor belt (3) and are arranged above the dough triangles (10)
Implementation Method 3
deformation means (30) which have longitudinal elongation means (31) associated with the second conveyor belt (4) and arranged above the dough triangles (10)
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
An apparatus (1) for the production of croissants of the Spanish type, comprising means (2) for conveying dough triangles (10) along an advancement direction (100), the conveyor means (2) comprising at least one first conveyor belt (3) and at least one second conveyor belt (4) of the dough triangles (10), which are arranged in mutual succession along the advancement direction (100), the dough triangles (10) being arranged on the conveyor means (2) so that their base (10a) is oriented forward and substantially at right angles to the advancement direction (100), the second conveyor belt (4) having a greater advancement speed (v2) than the first belt (3); means (2) for retaining the dough triangles (10) are associated with the first conveyor belt (3) and can move at a speed that is substantially equal to the advancement speed of the first conveyor belt (3), deformation means being provided which have longitudinal elongation means (30) associated with the second conveyor belt (4) and arranged above the dough triangles, the longitudinal elongation means (30) being engageable with a portion of a respective dough triangle (10) when the retention means (20) again engage a portion of the corresponding dough triangle (10).