Elongated Bread Slice with Curved Crust Edges
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Solution Overview
Problem
Conventional sandwich bread slices are limited to square or circular shapes, which are rigid but not versatile for applications beyond toast or sandwiches, and modifying their shape often reduces rigidity, limiting their form options.
Innovation Solution
An elongated sandwich bread slice with non-rectilinear longitudinal edges and transverse edges, defined by a crust with a specific width-to-length ratio, produced using a baking mold with internal grooves that predefine slice thickness and facilitate slicing, allowing for enhanced rigidity and ease of handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If the shape of sandwich bread slices is modified from square or circular, then versatility for different applications is improved, but rigidity is reduced
Solution Approach 1:
The patent applies asymmetry by transitioning from traditional symmetric square or circular slices to an asymmetric elongated shape with non-rectilinear longitudinal edges. This asymmetric design provides both versatility for different applications and maintains structural rigidity through the specific edge configuration defined by the crust.
Solution Approach 2:
The patent employs curvature by defining the longitudinal edges as non-rectilinear and essentially regularly curved over at least part of their length. This curved edge design differentiates the slice shape from conventional straight-edged slices while maintaining the rigidity needed for handling.
2Strength
If conventional square or circular shapes are used, then rigidity is maintained, but versatility for applications beyond toast or sandwiches is limited
Solution Approach 1:
The asymmetric elongated shape with curved longitudinal edges breaks away from the traditional symmetric square or circular forms, enabling new application possibilities while preserving the rigidity characteristics needed for handling and structural integrity.
Solution Approach 2:
The patent changes the geometric parameters of the slice by introducing a specific width-to-length ratio between 0.31 and 0.61, along with non-rectilinear curved edges. These parameter changes enable versatility for different applications while maintaining satisfactory rigidity through the controlled ratio and edge configuration.
3Shape
If the crust at the periphery is modified to change shape, then form options are increased, but mechanical characteristics and rigidity are reduced
Solution Approach 1:
The crust at the periphery is configured with non-rectilinear longitudinal edges that are essentially regularly curved over at least part of their length. This curved peripheral design increases form options while the crust itself maintains the mechanical characteristics needed for rigidity and handling.
Data Source
Figure 1~5
Figure 3~4
Figure 6~7
AI summary
The invention concerns a batch bread slice comprising crumb (2), crust (3) enclosing said crumb (2) and two opposite main surfaces (7), one of which at least is essentially defined by said crumb (2). The batch bread slice is elongated and comprises at least one first longitudinal edge (4) having a non-rectilinear cross section over part at least of its length and which is defined by the crust (3).