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公开(公告)号：EP1529442B1
公开(公告)日：2009-10-14
申请号：EP04026153.9
申请日：2004-11-04
IPC分类号： A21C11/00
CPC分类号： A21C11/006
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公开(公告)号：EP2505065A1
公开(公告)日：2012-10-03
申请号：EP11425086.3
申请日：2011-04-01
CPC分类号： A47J44/00 , A21B7/005 , A23L5/13 , A47J27/004 , A47J43/046 , A47J43/0716 , A47J2027/006 , F24C7/08
摘要： An apparatus (1) for the fully-automated processing and subsequent cooking of a preparation (100) of food ingredients, said apparatus (1) comprising a preparation and cooking chamber (60) of the preparation, processing means (15) operating within said preparation and cooking chamber (60), heating means (30) of said preparation and cooking chamber (60), liquid delivery means (80) within said preparation and cooking chamber (60) and reading means (102) arranged to acquire a plurality of preparation parameters stored on a support (101) associated with the preparation (100) and transmit them to control means (40), said control means (40) arranged to operate said processing means (15), said heating means (30) and said liquid delivery means (80) based on said preparation parameters.
摘要翻译： 为食品配料的制备（100）的完全自动化的处理和随后的烹饪的设备（1），所述设备（1）包括制备在所述操作的准备和烹饪室（60），处理装置（15） 所述制剂和烹调室的准备和烹饪室（60），加热装置（30）（60），布置成获得的多个所述准备和烹饪室中的液体输送装置（80）（60）和读取装置（102） 存储制备参数在与制备（100）相关联的支撑件（101）和发送它们到控制装置（40），所述控制装置（40）布置成操作所述处理装置（15），所述加热装置（30）和所述 基于参数的液体输送装置（80）所述制备。
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3.发明授权Process for the production of biscuits having improved organoleptic properties 有权Verfahren zur Herstellung eines Kekses mit verb desserten organoleptischen Merkmalen
公开(公告)号：EP2382866B1
公开(公告)日：2017-02-08
申请号：EP10425142.6
申请日：2010-04-30
发明人： Petronio, Michela , Guasina, Luca , Giovanetti, Marco , Morbarigazzi, Nadia , Dall'Aglio, Claudio
IPC分类号： A23L33/21
CPC分类号： A21D8/06 , A21B7/00 , A21D2/36 , A21D13/06 , A23L7/115 , A23L33/21 , A23V2002/00 , A23V2250/5034 , A23V2250/5116
摘要： A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. A description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
摘要翻译： 描述了用于生产饼干的方法，其特征在于其包括以下步骤：将形成饼干面团的饼干面团的成分混合以形成半成品，烘烤由面团形成的半成品，因此 获得饼干，冷却获得的饼干和包装饼干; 其中烘烤所述半成品的步骤包括将其暴露于由热空气和过热蒸汽组成的热气体的步骤，通过冲击系统直接吹到所述半成品上。 还给出了一种饼干的描述，其包括以总重量计的重量，膳食纤维含量为1至25％，脂质含量为4至23％，单糖含量为8至26％。
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4.发明公开Process for the production of biscuits having improved organoleptic properties 有权一种用于生产具有改善的感官特性的饼干处理
公开(公告)号：EP2382866A1
公开(公告)日：2011-11-02
申请号：EP10425142.6
申请日：2010-04-30
发明人： Petronio, Michela , Guasina, Luca , Giovanetti, Marco , Morbarigazzi, Nadia , Dall'Aglio, Claudio
CPC分类号： A21D8/06 , A21B7/00 , A21D2/36 , A21D13/06 , A23L7/115 , A23L33/21 , A23V2002/00 , A23V2250/5034 , A23V2250/5116
摘要： A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. A description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
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5.发明公开An automated process for preparing and baking bakery products and a related system 审中-公开准备和烘焙食品的烘烤和相关系统的自动化过程
公开(公告)号：EP2505063A1
公开(公告)日：2012-10-03
申请号：EP11005865.8
申请日：2011-07-18
CPC分类号： A47J44/00 , A21B7/005 , A23L5/13 , A47J27/004 , A47J43/046 , A47J43/0716 , A47J2027/006 , F24C7/08
摘要： A process for preparing and baking bakery products is described, comprising the steps of:
a) providing an apparatus (1) for the completely automated processing and subsequent baking of a preparation (100) of base ingredients for bakery products, comprising a chamber (60) for preparing and baking the preparation, mixing means (15) operating within the above-mentioned chamber, heating means (30) of the chamber and control means (40), this apparatus also comprising means for delivering a liquid (80) into the preparation and baking chamber, and reading means (102) directly associated to the apparatus;
b) acquiring a plurality of preparation parameters stored on a support (101) associated with the preparation by means of reading means (102);
c) transmitting these preparation parameters to control means (40);
d) putting the ingredients of the preparation (100) into the preparation and baking chamber (60);
e) operating, through control means (40), liquid delivery means (80) in order to introduce a quantity of liquid identified by preparation parameters into the preparation and baking chamber;
f) operating, through control means (40), mixing means (15), obtaining a mixture from the ingredients and the liquid put into the preparation and baking chamber (60);
g) operating, through control means (40), heating means (30) according to modes identified by the preparation parameters, baking the previously obtained mixture;
wherein:
the step f) of operating said mixing means (15) brings about the execution of a first slow mixing step f) for 2-8 minutes at 20-40 rpm, a second fast mixing step f") for 20-40 minutes at 60-100 rpm e and third slow mixing step f''' for 2-4 minutes at 20-40 rpm.摘要翻译： 一种用于制备和烘烤细菌过程被描述，其包括以下步骤：a）提供给装置（1），用于焙烤产品基成分的制备（100）的完全呼叫自动处理和随后的烘烤，包括：腔室（60 ）用于制备和烘烤的制备中，混合装置（15）在上述腔室中工作时，加热腔室和控制装置的装置（30）（40），该装置因此包括用于输送液体（80）到所述 制备和烘烤室，和读出装置（102）直接相关的装置; b）获得的存储在与读出装置的制备由装置（102）相关联的支撑件（101）的制备参数的多元性; c）发送准备合成参数来控制手段（40）; D）把准备（100）进入准备和烘焙室（60）的成分; E）操作时，通过控制装置（40），液体输送装置（80）以引入的IDENTIFIED BY制备参数进入准备和烘焙室中的液体的量; F）操作时，通过控制装置（40），混合装置（15）获得从所述成分的混合物中，并放入制备和烘焙室（60）的液体; 克）操作时，通过控制装置（40），加热装置（30）雅鼎由制备参数标识模式中，烘烤先前获得的混合物; worin：在步骤f）操作的所述混合装置（15）在20-40转，第二近混合步骤f“）为20-40分钟带来了第一缓慢混合步骤f的执行）2-8分钟 在60-100转e和在20-40转2-4分钟第三缓慢混合步骤f“””。
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6.发明公开Apparatus and method for the preparation of a bakery product 审中-公开Maschine und Prozess zur Zubereitung eines Backprodukts
公开(公告)号：EP2465352A1
公开(公告)日：2012-06-20
申请号：EP10015765.0
申请日：2010-12-17
CPC分类号： A21C1/02 , A21C1/1405 , B01F7/00075 , B01F7/162 , B01F7/165 , B01F15/00883
摘要： Apparatus and method for the preparation of a bakery product, that can be completely automated, comprising a container (10) and a kneading blade (11) that can be set in rotation according to a rotation axis (X) perpendicular to a bottom plane (10a) of the container (10), the kneading blade (11) being hinged near to the bottom plane (10a) of said container according to a hinging axis (Y) perpendicular to the rotation axis (X) by means of a hinge (12), said hinge (12) allowing an angular excursion of the kneading blade (11) from an operation position wherein the kneading blade (11) is placed in an erect position with respect to the bottom plane (10a) of the container (10) and a resting position wherein the kneading blade (11) is placed lying on the bottom plane (10a) of the container (10) and vice versa, stop means being arranged to limit said angular excursion so that the kneading blade (11) is prevented from rotating beyond the operating position with respect to the hinging axis (Y).
摘要翻译： 一种用于制备可完全自动化的面包店产品的装置和方法，包括可根据垂直于底平面的旋转轴线（X）旋转设置的容器（10）和搅拌叶片（11） （10）的所述旋转轴线（Y）的所述容器（10）的所述铰接叶片（11）根据垂直于所述旋转轴线（X）的铰接轴线（Y）铰接到所述容器的底面（10a） 12），所述铰链（12）允许捏合叶片（11）从操作位置角度偏移，其中捏合叶片（11）相对于容器（10）的底平面（10a）位于直立位置 ）和静止位置，其中捏合叶片（11）位于容器（10）的底平面（10a）上，反之亦然，停止装置被布置成限制所述角度偏移，使得捏合叶片（11）是 防止相对于铰接轴线（Y）旋转超过操作位置。
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公开(公告)号：EP1529442A3
公开(公告)日：2005-12-21
申请号：EP04026153.9
申请日：2004-11-04
IPC分类号： A21C11/00
CPC分类号： A21C11/006
摘要： Process for the production of breadsticks (1) having a wide substantially U-shaped cross section, comprising the steps of forming a plurality of elongated and substantially cylinder-shaped semi-finished products (5) from a dough, arranging such semi-finished products in channel-shaped recesses (4) having an arched section and being of a predetermined depth (h), formed in a baking tin (3); leaving the semi-finished products (5) to rest and rise and then compressing their exposed surface by means of pressers (6) having an elongated convex compression surface (7) substantially matching that of the recesses (4) and heated to a temperature higher than 130°C, for a predetermined amount of time, in order to form a concavity (2) extending longitudinally along the exposed surface of the semi-finished products (5), which are eventually baked, thus obtaining breadsticks with a wide substantially U-shaped cross-section.
摘要翻译： 用于生产具有宽的大致U形横截面的面包棒（1）的方法，该方法包括以下步骤：由面团形成多个细长且基本圆柱形的半成品（5），将这样的半成品 在具有拱形部分并且具有预定深度（h）的通道形凹槽（4）中形成在烘烤锡（3）中; 通过具有基本上与凹槽（4）的凸形压缩表面（7）基本相匹配的细长凸形压缩表面（7）的加压器（6）将半成品（5）搁置并上升，然后压缩它们的暴露表面并将其加热到更高的温度 在预定的时间内，为了形成沿着半成品（5）的暴露表面纵向延伸的凹部（2），所述凹部（2）最终被烘焙，从而获得宽度基本上为U的面包棒 形横截面。
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8.发明公开
公开(公告)号：EP2505064A1
公开(公告)日：2012-10-03
申请号：EP11175491.7
申请日：2011-07-27
CPC分类号： A47J44/00 , A21B7/005 , A23L5/13 , A47J27/004 , A47J43/046 , A47J43/0716 , A47J2027/006 , F24C7/08
摘要： An apparatus (1) for the fully-automated processing and subsequent cooking of a preparation (100) of food ingredients, said apparatus (1) comprising a preparation and cooking chamber (60) of the preparation, processing means (15) operating within said preparation and cooking chamber (60), heating means (30,90) of said preparation and cooking chamber (60), delivery means (80) for the correct quantity of liquid within said preparation and cooking chamber (60) and reading means (102) arranged to acquire a plurality of preparation parameters stored on a support (101) associated with the preparation (100) and transmit them to control means (40), said control means (40) arranged to operate said processing means (15), said heating means (30,90) and said liquid delivery means (80), the latter being activated to insert a quantity of liquid that corresponds to the quantity determined by said preparation parameters obtained by the reading of the support (101).
摘要翻译： 为食品配料的制备（100）的完全自动化的处理和随后的烹饪的设备（1），所述设备（1）包括制备在所述操作的准备和烹饪室（60），处理装置（15） 准备和烹饪室（60），所述制剂和烹调室的加热装置（30,90）（60），输送装置（80），用于液体所述准备和烹饪室（60）和读出装置内的正确量（102 布置成操作所述处理装置（15），被布置为获取存储在与制备（100相关联的支承件（101）的制备参数的多元性）和发送它们到控制装置（40），所述控制装置（40）），所述 加热装置（30,90）和所述液体传送装置（80），后者被激活以插入一定量的液体并对应于由所述支撑件（101）的读出得到的所说制备参数开采的数量确定的。
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9.发明公开Method for producing breadsticks having a surface concavity 有权Verfahren zur Herstellung vonBrotstöckemit einerOberflächenvertiefung。
公开(公告)号：EP1529442A2
公开(公告)日：2005-05-11
申请号：EP04026153.9
申请日：2004-11-04
IPC分类号： A21C11/00
CPC分类号： A21C11/006
摘要： Process for the production of breadsticks (1) having a wide substantially U-shaped cross section, comprising the steps of forming a plurality of elongated and substantially cylinder-shaped semi-finished products (5) from a dough, arranging such semi-finished products in channel-shaped recesses (4) having an arched section and being of a predetermined depth (h), formed in a baking tin (3); leaving the semi-finished products (5) to rest and rise and then compressing their exposed surface by means of pressers (6) having an elongated convex compression surface (7) substantially matching that of the recesses (4) and heated to a temperature higher than 130°C, for a predetermined amount of time, in order to form a concavity (2) extending longitudinally along the exposed surface of the semi-finished products (5), which are eventually baked, thus obtaining breadsticks with a wide substantially U-shaped cross-section.
摘要翻译： 用于生产具有宽大体上U形横截面的面包棒（1）的方法，包括以下步骤：从面团形成多个细长且基本上圆柱形的半成品（5），将这些半成品 在烘烤锡（3）中形成具有拱形部分并且具有预定深度（h）的通道形凹部（4）中; 使半成品（5）放置并升起，然后通过具有基本上与凹部（4）的凸形压缩表面（7）基本上匹配的细长凸形压缩表面（7）的压制件（6）将其暴露的表面压缩并加热到更高的温度 在130℃下预定的时间，以便形成沿着最终烘烤的半成品（5）的暴露表面纵向延伸的凹部（2），从而获得具有宽大体上的U 形截面。
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