Dough Stamping for Wickerwork Roll Embossing

The patent applies the copying principle by using a stamp with blade elements that replicate the wickerwork pattern. Instead of manually braiding the dough, a stamp is pressed into the dough surface to create an indentation pattern that mimics the appearance of hand-folded Kaiser rolls. This copying approach achieves the desired wickerwork-like impression while dramatically reducing manufacturing complexity and time consumption.

The patent applies the local quality principle by configuring the stamp blades to create indentations with specific local characteristics. The blades are arranged and dimensioned to produce elongated indentations that locally resemble the overlapping folds of wickerwork, rather than uniform circular patterns. This local differentiation in indentation shape and distribution creates the authentic wickerwork appearance while maintaining mechanical manufacturing efficiency.

The patent applies the preliminary action principle by applying the notch pattern to the dough surface before the bulging process. The stamp creates indentations in the relatively flat dough, and then the subsequent bulging process causes the dough to expand and the indentations to deepen and become more pronounced. This preliminary application ensures the notches maintain a deeper position and do not get pushed apart during proofing, while still allowing for efficient mechanical manufacturing.

The patent applies the dynamics principle by allowing the dough to be in a specific dynamic state during stamping. The dough is kept relatively flat and stable during the stamping process to ensure uniform radial indentation patterns, then undergoes controlled bulging that dynamically transforms the pattern. The process exploits the viscoelastic properties of dough, allowing precise pattern formation during stamping followed by natural relaxation and expansion during bulging and proofing, which enhances rather than degrades the pattern uniformity.