Patterned Bakery Product with Continuous Dough Surface
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Solution Overview
Problem
Existing methods for producing patterned baked goods, such as Danish or puff pastry, often result in uneven surfaces and visible transitions between dough layers, which can detract from the aesthetic appeal and texture of the final product.
Innovation Solution
A method involving a dough composite with multiple layers of varying thickness and color, where the first and second dough layers form a continuous surface with recesses and no significant steps, and optionally a third layer is added to create a uniform thickness and pattern, allowing for the production of baked goods with a smooth, patterned exterior, such as croissants, by rolling and stretching the dough layers to create a seamless surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If multiple dough layers are stacked to create patterns, then the visual appearance is improved, but the surface becomes uneven with visible steps between layers
Solution Approach 1:
The patent applies local quality by creating recesses in specific areas of the first dough layer where the second dough layer will be placed. This allows the second layer to be positioned lower in those specific locations, forming a continuous surface without visible steps while maintaining the multi-layer pattern structure in other areas.
Solution Approach 2:
The patent uses preliminary action by forming recesses in the first dough layer before stacking the second dough layer. This pre-prepared structure ensures that when the layers are combined, they form a continuous surface without abrupt transitions, solving the surface evenness problem while preserving the patterned appearance.
2Shape
If dough layers are rolled to different thicknesses to create patterns, then the pattern design is improved, but the transition between layers creates visible steps
Solution Approach 1:
The patent implements local quality by varying the thickness of the second dough layer in specific regions - thinner in areas where it forms the continuous surface and thicker in areas where pattern elements need to be emphasized. This localized thickness variation maintains both pattern design and surface continuity.
3Illumination intensity
If a continuous surface is formed between dough layers, then the aesthetic appeal is improved, but the complexity of the stacking process increases
Solution Approach 1:
The patent applies segmentation by dividing the dough preparation into distinct stages: first preparing the base layer with recesses, then preparing the second layer with specific thickness variations, and finally combining them. This segmented approach makes the complex process of creating a continuous surface more manageable and systematic.
Data Source
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AI summary
The invention relates to a baked good comprising or consisting of a first layer of dough and, immediately adjacent to it, a second layer of dough, optionally with a filling, on or around which the first and second layers of dough are arranged. The first layer of dough has indentations and a color different from that of the second layer, wherein the first and second layers of dough form a continuous, e.g., essentially step-free surface, e.g., a surface that extends essentially in a curved or flat plane. The continuous surface formed by the first and second layers of dough can be differently curved in the sections where the first or second layer forms the surface, depending on the leavening agent of the dough layer. The continuous surface is, in particular, an external surface of the baked good.