Pressing Device With Nested Nozzles For Filled Pastry Production
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Solution Overview
Problem
Existing pressing devices for producing pastry sticks lack the capability to create a variety of types, limiting customer demand for diverse baked goods.
Innovation Solution
A pressing device incorporating an outer annular nozzle and an inner nozzle, along with a temperature control device, allows for the production of filled pastry sticks using various pumpable and baking-resistant filling materials like peanut butter and dairy products, enabling continuous production with minimal modifications to existing devices.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a simple single-nozzle pressing device is used, then the device complexity is low, but the variety of pastry sticks that can be produced is limited
Solution Approach 1:
The patent applies the nesting principle by placing an inner nozzle coaxially within the outer annular nozzle. The inner nozzle is positioned inside the outer nozzle's bore, creating a nested configuration that allows dual-functionality: the outer nozzle forms the outer dough shell while the inner nozzle injects filling material into the center, enabling production of filled pastry sticks without requiring separate devices for each function
Solution Approach 2:
The combined nozzle structure provides multi-functionality by integrating both outer dough extrusion and inner filling material injection into a single nozzle assembly. This universal component can produce various types of filled pastry sticks by controlling the interaction between the outer and inner nozzles, eliminating the need for multiple separate pressing devices
2Adaptability or versatility
If temperature control is added to control dough viscosity, then the adaptability for different filling materials is improved, but the device complexity increases
Solution Approach 1:
The patent applies parameter changes by using temperature control to adjust the viscosity of the dough and filling materials. The temperature control device can heat or cool the materials as they pass through the nozzle, changing their rheological properties to achieve the desired consistency for different filling materials while maintaining smooth flow and proper filling patterns
3Adaptability or versatility
If an inner nozzle is added to the pressing device, then filled pastry sticks can be produced, but the manufacturing effort increases
Solution Approach 1:
The patent applies segmentation by dividing the nozzle function into two separate but coordinated components: an outer annular nozzle for dough extrusion and an inner nozzle for filling material injection. This segmentation allows each component to be optimized independently and facilitates retrofitting by enabling modular installation of the inner nozzle within the existing outer nozzle structure
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
The solution significantly expands the variety of pastry sticks that can be produced, allowing for targeted viscosity control and easy retrofitting of existing devices, while maintaining low operational effort and ensuring food safety.
Implementation Method 1
A temperature control device (25) is provided in the pressing device (1). The temperature control device (25) serves to control the temperature of the dough (6) in the filling material pressure chamber (24) and optionally also in the dough pressure chamber (10).
Implementation Method 2
Below the pair of conveyor rollers (4), a corrugated roller (7) is mounted on both sides on the machine frame as a pressure-generating device.
Implementation Method 3
A nozzle (16) for squeezing out a strand of baked goods (17) has, in addition to the outer annular nozzle (14), an inner nozzle (18)
Data Source
Figure 1
Figure 2
AI summary
A bakery press (1) converts granular dough (6) food ingredients into stick-shaped biscuits for subsequent oven baking. The assembly has a hopper (3) feeding a charge chamber (5) to a fluted roller (7) that rotates within the charge chamber. The dough is extruded through an outlet at the centre of an annular food grade plastic jet (14) and concentric inner jet. The concentric inner jet discharges an edible paste or fluid to the pretzel core. The concentric inner jet enters the emerging dough sideways, forming a slit that is then closed by a baffle plate. The incoming air is pre-heated to filling temperature. The edible filling is e.g. peanut butter, jam, yoghurt or cheese.