Croissant Dough Extender With Segmented Slit Mechanism
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Solution Overview
Problem
Conventional methods for extending croissant dough into a larger triangular shape often damage the dough near slits and result in uneven extensions, limiting the length and size of the croissant.
Innovation Solution
A method and apparatus that use a slit opener to create a slit in the dough, followed by a lateral extender to evenly extend the side portions and a top-side extender to elongate the unextended portion towards the top, allowing for a longer and larger triangular shape without damaging the dough.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Length of moving object
If a slit is opened wider to further increase the length of the base, then the base dimension can be made longer, but the croissant dough may be damaged in a region near the slit and regions in which the needles are stuck
Solution Approach 1:
The base extension is divided into two independent portions: the first portion is extended by moving the first pair of dough holders away from each other, and the second portion is extended by moving the second pair of dough holders away from each other. This segmentation allows each pair to operate independently, extending the base to different lengths without interfering with each other, thereby preventing dough damage while achieving the desired base dimension.
Solution Approach 2:
Different regions of the base are treated differently: the first portion near the center is extended by the first pair of dough holders, while the second portion farther from the center is extended by the second pair of dough holders. This local differentiation allows precise control over extension at each location, maintaining dough integrity while achieving overall base lengthening.
2Length of moving object
If the base of croissant dough is enlarged by forming and opening a slit, then the base dimension can be made longer, but the extension may be uneven and damage the dough
Solution Approach 1:
The base extension process is segmented into two independent operations: the first pair of dough holders extends the first portion, and the second pair of dough holders extends the second portion. This segmentation ensures that each portion can be extended uniformly without interfering with the other, achieving overall uniform extension while preventing dough damage.
Solution Approach 2:
The dough holders act as intermediaries between the needles and the dough. Instead of directly sticking needles into the dough and moving them apart, the dough holders are inserted, the needles are stuck into the dough holders, and then the dough holders are moved away from each other. This intermediary mechanism provides more uniform force distribution and better control over the extension process, ensuring uniform extension and preventing dough damage.
Data Source
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AI summary
An object is to provide a method and apparatus for extending a base-side portion of croissant dough in an approximately triangular shape toward the right and left largely. A method of extending food dough (1) in an approximately triangular shape includes the steps of opening a slit (S) formed in a central portion of the base of the food dough (1), extending base-side portions on both sides of the opened slit (S) outward in opposite directions, and extending a top-side portion of the food dough (1) toward a top thereof. An apparatus includes a slit opener (5) including a pair of dough holders (5L, 5R) being movable away from each other while holding the food dough (1) at both side portions of a slit formed in a central portion of the base of the food dough in the triangular shape, a first extender (7) including a pair of extending rollers (103L, 103R) being movable outward in opposite directions, respectively, while pressing base-side portions on both sides of the slit (S) opened by the slit opener (5), and a second extender (9) configured to extend a top-side portion of the triangular shape, located from a vicinity of the portions extended by the first extender (7), toward the top of the food dough (1).