Rod-Shaped Pastry Baking via Vertical Suspension
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Solution Overview
Problem
Conventional methods for producing elongated rod-like baked goods, such as pastry sticks, result in uneven browning and oven or net belt marks due to the need for endless strands to be baked on a surface, which is inefficient and damages the product.
Innovation Solution
The method involves producing strand sections of dough that are approximately twice the length of the final baked goods, hanging them over a holder to maintain shape during baking, and introducing predetermined breaking points for easy separation into individual products, allowing them to be processed and packaged without realignment, thus ensuring uniform browning and reducing mechanical stress.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If endless strands are baked on an oven or net belt, then the baking process can be continuous, but uneven browning and oven marks occur on the pastry surface
Solution Approach 1:
The patent transitions from baking strands on a horizontal surface (2D contact with belt) to suspending strands vertically in 3D space. This dimensional change eliminates surface contact marks and enables uniform browning while maintaining continuous production capability through the vertical suspension configuration
2Reliability
If endless strands are baked on a net belt, then the strands can be supported during baking, but mechanical stress and surface marks are imposed on the pastry
Solution Approach 1:
The patent extracts the harmful contact interface between the net belt and pastry strands by removing the belt entirely. Strands are suspended freely in air during baking, eliminating mechanical stress and surface marks while maintaining structural support through the suspension system
Solution Approach 2:
The patent introduces air as an intermediary medium to replace the solid net belt. By suspending strands in air, the harmful mechanical contact is eliminated while still providing the necessary support for the pastry during the baking process
3Ease of manufacture
If strands are cut into individual pieces before baking, then individual baked goods can be produced, but the production process becomes more complex and time-consuming
Solution Approach 1:
The patent introduces pre-break points during strand formation before baking, creating predetermined weak points that allow easy separation into individual portions after baking. This preliminary action simplifies the final separation process while maintaining continuous production efficiency
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 approach ensures uniform browning, maintains the elongated shape of the baked goods, reduces mechanical stress, and allows for space-efficient oven design and packaging, while avoiding the drawbacks of conventional methods.
Implementation Method 1
Due to their own weight, the strand sections maintain their elongated shape even during the baking process
Data Source
Figure 1~7
AI summary
The method for producing an elongated rod-like pastry (7) from a dough, comprises producing a cord portion (4) from the dough, whose length corresponds to the length of two pastries to be produced, and hanging the cord portion over a holder (6) such as a pole so that the cord portion is hanged on both sides, where each cord portion in the hanging condition passes through backing process and after the backing process each cord portion is broken into two pastries. Two breaking points are introduced transversely oriented to the longitudinal extent in the middle of the cord portion. The method for producing an elongated rod-like pastry (7) from a dough, comprises producing a cord portion (4) from the dough, whose length corresponds to the length of two pastries to be produced, and hanging the cord portion over a holder (6) such as a pole so that the cord portion is hanged on both sides, where each cord portion in the hanging condition passes through backing process and after the backing process each cord portion is broken into two pastries. Two breaking points are introduced transversely oriented to the longitudinal extent in the middle of the cord portion, where each breaking point is arranged in a distance to the middle of the cord portion that corresponds to the half width of the contact surface between the cord portion and the holder. The cord portions are produced from a cord by extrusion from the dough, where each cord and/or each cord section is stored on a conveyor belt. Each cord is separated from the conveyor belt by cutting into several cord portions. The introduction of the breaking point is carried out on the conveyor belt. The pastries are formed in twisted or rod-shaped manner.