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公开(公告)号：EP0763978B1
公开(公告)日：1999-09-22
申请号：EP95921898.3
申请日：1995-06-09
摘要： A process for producing baked food products comprises forming a flat sheet of dough and feeding that sheet to a nip between a pair of contra-rotating rollers (10, 11) arranged with their curved surfaces in contact with each other, each of the rollers having grooves (10a, 11a) indented in its curved surface. The rollers (10, 11) push the dough into the grooves (10a, 11a) and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from each other and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from each other and extend in substantially the same direction as each other, the direction in which the ridges of one array extend being at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces (10b, 11b) of the rollers provide apertures in the dough between the intersecting ridges. The process further comprises cutting portions from the dough lattice and baking the portions to provide food products having a lattice configuration.
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公开(公告)号：EP0561931A1
公开(公告)日：1993-09-29
申请号：EP92901062.0
申请日：1991-12-12
发明人： EVANS, Garfield George , WILKES, Malcolm Stuart , RYCRAFT, Debra , DODSON, Adrian Gerald , TOWNSEND, Geoffrey Malcolm
摘要： Procédé permettant de produire des biscuits comprenant la préparation d'une pâte (1) qu'on forme en portions globalement lamelliformes qui ont toutes une configuration striée, et la cuisson des portions pour former des biscuits. Ladite configuration striée est telle que la résistance à la rupture des biscuits est supérieure dans un sens perpendiculaire au sens dans lequel s'étendent les stries plutôt que dans le sens des stries elles-mêmes, cette résistance étant supérieure suivant un facteur au moins égal à 1,5. Dans un procédé préféré, on donne à la pâte une forme de feuille (1b) présentant une configuration striée (de préférence, en introduisant une feuille aplatie de pâte dans une paire de cylindres striés (6)). On coupe ensuite des portions individuelles dans la feuille striée (1b) et on les cuit pour obtenir des biscuits.
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公开(公告)号：EP0763978A1
公开(公告)日：1997-03-26
申请号：EP95921898.0
申请日：1995-06-09
摘要： A process for producing baked food products comprises forming a flat sheet of dough and feeding that sheet to a nip between a pair of contra-rotating rollers (10, 11) arranged with their curved surfaces in contact with each other, each of the rollers having grooves (10a, 11a) indented in its curved surface. The rollers (10, 11) push the dough into the grooves (10a, 11a) and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from each other and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from each other and extend in substantially the same direction as each other, the direction in which the ridges of one array extend being at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces (10b, 11b) of the rollers provide apertures in the dough between the intersecting ridges. The process further comprises cutting portions from the dough lattice and baking the portions to provide food products having a lattice configuration.
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公开(公告)号：EP0561931B1
公开(公告)日：1996-05-01
申请号：EP92901062.7
申请日：1991-12-12
发明人： EVANS, Garfield George , WILKES, Malcolm Stuart , RYCRAFT, Debra , DODSON, Adrian Gerald , TOWNSEND, Geoffrey Malcolm
摘要： A process for producing biscuits comprises forming a dough (1) into generally laminar portions each having a corrugated configuration and baking the portions to form biscuits. The corrugated configuration is such that the resistance to breaking of the biscuits is greater in a direction perpendicular to the direction in which the corrugations extend than in the direction in which the corrugations extend by a factor of at least 1.5. In a preferred process, dough is formed into a sheet (1b) having a corrugated configuration (preferably by feeding a flat sheet of dough to a pair of corrugated rollers (6)). Individual portions are cut out from the corrugated sheet (1b) and baked to form the biscuits.
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