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公开(公告)号：EP0084210A2
公开(公告)日：1983-07-27
申请号：EP82304912.7
申请日：1982-09-17
IPC分类号： A21D13/08
CPC分类号： A21D13/80
摘要： A biscuit, cookie or the life and method of manufacture of same includes forming a quantity of unbaked dough into a shaped, unbaked dough piece. A network of lines comprising grooves is impressed into the upper surface of the unbaked dough piece, either in conjunction with or subsequent to forming of the dough piece. A major portion of the lines in the network are non-terminated lines which continue across the surface of the dough piece and intersect either the edge of the dough piece or another line, and a minor portion of the lines are terminated lines which end short of either the edge or another line at least at one end thereof. The shaped dough piece with the network of impressed lines is baked under such conditions as to increase its diameter by from one-tenth to one-half and to form superficial fissures along at least some of the impressed lines and at least in some of the areas of the upper surface of the dough piece upon which lines were not previously impressed. The baked product is of sufficiently uniform thickness to allow at least ten of such products to be stacked and the top surface of each product is fissured randomly and individually distinctive from other products made from the same materials by the same method.
摘要翻译： 饼干，饼干或其生产和制造方法包括将一定量的未烘烤的面团形成成型的未烘烤的面团片。 包括凹槽的线的网络在未烘烤的面团片的上表面中印刷，或者与面片的形成一起或之后形成。 网络中的线的主要部分是非终止线，其继续穿过面片的表面并且与面片或另一条线的边缘相交，并且较小部分的线是终止线 边缘或至少在其一端的另一条线。 具有印痕线网络的成形的面片在这样的条件下被烘烤，以使其直径增加十分之一到一半，并且沿至少一些印痕线和至少一些区域形成浅表裂缝 的上部表面上没有先前留下的线条。 烘焙产品具有足够均匀的厚度，以允许至少十个这样的产品被堆叠，并且每个产品的顶表面随机地单独地与通过相同方法由相同的材料制成的其它产品区别开来。
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公开(公告)号：EP0084210A3
公开(公告)日：1983-08-10
申请号：EP82304912
申请日：1982-09-17
IPC分类号： A21D13/08
CPC分类号： A21D13/80
摘要： A biscuit, cookie or the life and method of manufacture of same includes forming a quantity of unbaked dough into a shaped, unbaked dough piece. A network of lines comprising grooves is impressed into the upper surface of the unbaked dough piece, either in conjunction with or subsequent to forming of the dough piece. A major portion of the lines in the network are non-terminated lines which continue across the surface of the dough piece and intersect either the edge of the dough piece or another line, and a minor portion of the lines are terminated lines which end short of either the edge or another line at least at one end thereof. The shaped dough piece with the network of impressed lines is baked under such conditions as to increase its diameter by from one-tenth to one-half and to form superficial fissures along at least some of the impressed lines and at least in some of the areas of the upper surface of the dough piece upon which lines were not previously impressed. The baked product is of sufficiently uniform thickness to allow at least ten of such products to be stacked and the top surface of each product is fissured randomly and individually distinctive from other products made from the same materials by the same method.
摘要翻译： 饼干，饼干或其生产和制造方法包括将一定量的未烘烤的面团形成成型的未烘烤的面团片。 包括凹槽的线的网络在未烘烤的面团片的上表面中印刷，或者与面片的形成一起或之后形成。 网络中的线的主要部分是非终止线，其继续穿过面片的表面并且与面片或另一条线的边缘相交，并且较小部分的线是终止线 边缘或至少在其一端的另一条线。 具有印痕线网络的成形的面片在这样的条件下被烘烤，以使其直径增加十分之一到一半，并且沿至少一些印痕线和至少一些区域形成浅表裂缝 的上部表面上没有先前留下的线条。 烘焙产品具有足够均匀的厚度，以允许至少十个这样的产品被堆叠，并且每个产品的顶表面随机地单独地与通过相同方法由相同的材料制成的其它产品区别开来。
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