Patent Application
20150201626
The subject of the present invention is a method for producing breadsticks partially covered by a layer of edible coating.
A subject of the present invention is also an apparatus for producing breadsticks partially covered by a layer of edible coating.
In the breadmaking products sector there is a growing demand for breadsticks covered with a layer of chocolate.
For this purpose the surface of the breadstick is required to be covered in chocolate after cooking has taken place, with the exception of an end stretch sufficiently large for the product to be easily held without dirtying the hands during consumption. The solutions made available by the current state of the art require the use of machinery substantially suitable for dispersing chocolate in liquid form on a belt conveyor having a reticular structure, on which the oven products to be covered have previously been placed. The chocolate poured onto the belt conveyor falls through the latter's reticular structure and is conveyed to a collection basin from which it is recovered, to be redelivered to the belt, following suitable thermal treatment. The Applicant has observed that this equipment is suitable for creating a uniform coating of chocolate only on the upwards-exposed surface of the product being processed, but proves to be unsuitable for obtaining satisfactory coverage of the breadstick over its entire perimetral extension (in cross section), leaving only an end portion uncovered.
The Applicant has therefore found that even with the aid of the known equipment, obtaining partial coverage of the breadsticks makes it necessary to resort to artisan methods which require a high use of manpower and high processing times, hardly compatible with large-scale production.
An object of the present invention is to improve the current state of the art.
More particularly, the present invention responds to the demand for production methods and equipment to make it possible to carry out continuous production on an industrial scale which is suitable also for satisfying the needs of large-scale distribution.
In other words, an object of the invention is to propose a method and an apparatus to make it possible to produce breadsticks partially covered in chocolate along a significant part of their longitudinal extension, leaving an end stretch of predetermined length uncovered, while maintaining high levels of productivity with a reduced use of manpower.
In this connection, the Applicant has foreseen the possibility of effectively achieving the desired coverage, by supporting the breadsticks in cantilever fashion at the end, which must remain free of covering, while the breadsticks themselves are moved through a film of molten chocolate falling from a dispenser.
More particularly, in accordance with a first aspect, an object of the present invention is a method for continuous production of breadsticks partially covered by a layer of edible coating, wherein said breadsticks are supported in a cantilever fashion, each at one grip end thereof, in a mutually parallel side-by-side relationship according to an orientation substantially horizontal and transversal with respect to a feed path along which are implemented the steps of:
According to a further aspect, an object of the present invention is an apparatus for the continuous production of breadsticks partially covered by a layer of edible coating, comprising:
In one or more of the above aspects, the invention can comprise one or more of the following preferential characteristics.
Preferably, the edible substance is strewn forming a curtain of said edible substance in the fluid state, flowing by gravity across the feed path of the breadsticks.
Each breadstick is moved through the above curtain, so as to be uniformly covered with the edible substance in the fluid state for the whole of its longitudinal stretch, extending from the grip end.
To favour effective coating of the surface of the breadsticks which faces downwards, the following steps may also be implemented:
conveying edible substance in the fluid state coming from said curtain into a collection basin placed beneath with respect to the feed path; picking up the edible substance in the fluid state from the collection basin; sending the edible substance in the fluid state to a dispenser to form said curtain.
This method ensures the immediate and constant reuse of the chocolate not applied to the breadsticks.
Preferably the edible substance in the fluid state, in particular chocolate, picked up from the collection basin is subjected to a thermal tempering treatment before being sent to the dispenser.
Carrying out continuous tempering on the chocolate (or other edible substance) picked up from the collection basin makes it possible to restore the optimal physical-chemical properties of the chocolate for the purposes of recoating, without requiring the provision and maintenance of stocks of tempered chocolate.
Preferably, during recoating the breadsticks are supported during recoating by mutually opposed thrust actions applied at the grip end of each breadstick.
These opposed actions, preferably of elastic type, make it possible to hold the individual breadsticks without the risk of undesired breakages.
Preferably, before carrying out the solidification step, an air jet is directed against the breadsticks to remove an excess of edible substance in the fluid state.
This ensures optimal uniformity and regularity of the coating applied to the individual breadsticks.
Preferably, the application devices comprise a dispenser placed above the feed path to form a curtain of edible substance in the fluid state, flowing by gravity onto breadsticks translating across the feed path.
Preferably, the application devices further comprise an accumulation surface arranged under the dispenser and beneath the breadsticks engaged by the linear conveyor, to form a layer of edible substance in the fluid state coming from the dispenser.
This accumulation surface is preferably distanced from the breadsticks by a measurement of less than 20 mm, preferably between 0 and 10 mm.
Preferably, the feeding devices further comprise a collection basin placed below the dispenser and on the feed path;
Preferably, the linear conveyor comprises a pair of mutually opposite belt conveyors, having feed branches arranged parallel in a mutually approached relationship to engage said breadsticks interposed between them, preferably in a biasing relationship.
This ensures an effective and secure grip of the breadsticks with the aid of constructionally simple and inexpensive equipment.
Preferably, the belt conveyors are coated in resiliently yieldable material, for example expanded polyurethane.
This eliminates the risk of causing breakage of the breadsticks.
The use can also be specified of a loading unit comprising a load container suitable for housing a plurality of breadsticks and feeding devices for transferring the breadsticks individually from the loading container to the linear conveyor.
This facilitates feeding the breadsticks to the processing line, without requiring high expenditure of manpower.
The solidification of the edible substance can be achieved by cooling. For this purpose, the solidifying devices can comprise a cooling tunnel.
Further characteristics and advantages will appear more clearly from the detailed description of a preferred, but not exclusive, embodiment of a method and apparatus for producing breadsticks partially covered by a layer of edible coating, in accordance with the present invention.
This description will be explained below with reference to the attached drawings, provided solely for indicative and therefore non-limiting purposes, in which:
With reference to the mentioned drawings, an apparatus has been indicated by 1 for producing breadsticks partially covered by a layer of edible coating, according to the present invention.
More particularly, the apparatus 1 is configured for applying a coating of chocolate 2 onto a plurality of breadsticks 3.
As may be seen from
The breadsticks 3 are introduced into the load container 5 in one or more production batches, for example coming from a previous stage of cooking.
The load container 5 can have walls converging towards a base zone 6 where the breadsticks 3, arranged parallel to each other, arrive at feeding devices 7 comprising for example at least one continuous belt feeder 8 equipped with grip elements 8a. the continuous feeder 8 is suitable for picking up the breadsticks 3 individually from the base zone 6, to transfer them to a linear conveyor 9.
The linear conveyor 9 is positioned laterally with respect to the breadsticks 3, so as to engage each of them individually at a grip end 3a thereof.
The linear conveyor 9 comprises preferably a pair of mutually opposed belt conveyors 10, having feed branches arranged parallel in a mutually approached relationship, preferably in a vertical plane, to engage the breadsticks 3 interposed between them. Preferably the belt conveyors 10 each comprise a belt 12 wound round respective pulleys 13, of which at least one is operable by a motor 14. A coating 15 in expanded polyurethane or other resiliently yieldable material is applied to at least one of the belts 12. The sum of the thicknesses of the resiliently yieldable coatings 15 present along the feed branches 11 of the belts 12 is preferably equal to or greater than the diametral dimensions of the breadstick 3. Each breadstick 3 interposed between the feed branches 11 is therefore subjected to opposed biasing actions which favour the breadstick itself being held without the risk of breaking it.
At an intake end 16 of the linear conveyor 9, facing the loading unit 4, a pair of auxiliary feeders 17 may be arranged, configured for engaging each breadstick 3 at a distal end 3b thereof opposite to the grip end 3a.
The auxiliary feeders 17 are preferably matched with respect to the belt conveyors 10 and extend parallel to the latter for a short stretch. The auxiliary feeders 17 are suitable for holding and accompanying the breadsticks 3 during the engagement of the latter under the action of the linear conveyor 9, for example in the transient occurring between their disengagement from the loading unit 4 and their engagement with the linear conveyor itself. Correct engagement of the grip end 3a of the breadsticks 3 is therefore ensured under the action of the belt conveyors 10, inhibiting uncontrolled movement of the breadsticks 3 at the engagement stage. The auxiliary feeders 17 can take their drive directly from the belt conveyors 10, for example by means of at least one transmission spindle 18 extending from the respective pulleys 13.
It can be specified that the speed of operation of the linear conveyor 9 should be greater than the speed of the continuous feeder 8, so that the breadsticks 3 engaged on the linear conveyor 9 are suitably spaced apart from each other. It is therefore possible to keep to a minimum the speed of operation of the continuous feeder 8, to exclude the risk of breakage of the breadsticks 3 by the grip elements 8a.
Once the auxiliary feeders 17 have been abandoned, the breadsticks 3 moved by the linear conveyor 9 are firmly held in cantilever fashion, each at its grip end 3a, in a mutually parallel side-by-side relationship according to an orientation substantially horizontal and transversal with respect to a feed path “A” defined along the linear conveyor itself.
Along the feed path “A”, application devices 19 operate, arranged to deliver an edible substance in a fluid state onto the breadsticks 3 which are travelling along the feed path “A”.
In the case illustrated, the apparatus 1 is configured for coating the breadsticks 3 with chocolate, and reference will therefore be made to this substance in the course of the description which follows. However, the invention can also be exploited using an edible substance other than chocolate.
The application devices 19 comprise a dispenser 20 located above the feed path “A” to form a curtain 21 of chocolate, flowing by gravity across the feed path “A” and therefore onto the breadsticks 3 translating across the curtain 21.
The dispenser 20 can for example comprise a tubular element 22 extending, preferably in a horizontal direction, transversely to the feed path “A” in a position above the breadsticks 3.
The tubular element 22 is provided at the bottom with a longitudinal slot 23 from which the molten chocolate issues.
The tubular element 22 may also have associated with it a regulating organ 24 for the outgoing flow of chocolate. This regulating organ 24 comprises for example a tubular sleeve coaxially and rotatably engaged around the tubular element 22, and provided with a respective longitudinal restrictor slit 25. By rotating the regulating organ 24 around the tubular element 22 it is possible to restrict an outlet gap formed between respectively opposed edges of the longitudinal slot 23 and the restrictor slit 25, so as to regulate the flow of the chocolate dispensed, depending on requirements.
As may be better seen from
The excess liquid chocolate coming from the curtain 21 falls into a collection basin 26 placed below the dispenser 20 and on the feed path “A”.
A circulating pump 27 picks up the liquid chocolate from the bottom of the collection basin 26 to send it once more to the dispenser 20. The collection basin 26 can be provided with thermostatic regulation devices (not illustrated), in order to keep a suitable reserve of chocolate in the fluid state.
A thermal tempering unit 28 is preferably interposed between the collection basin 26 and the dispenser 20, to subject the chocolate to a tempering treatment which, in a manner which is itself known, confers on the chocolate physical and chemical properties suitable for maintaining a compact and homogeneous molecular structure at the end of processing.
To favour an effective coating 15 of the lower surfaces of the breadsticks 3, an accumulation surface 29 can advantageously be arranged below the dispenser 20 and below the breadsticks 3 translating along the feed path “A”.
The accumulation surface 29 can for example be formed by a transverse bar oriented parallel to the dispenser 20, forming substantially a horizontal plane.
As is clearly visible from
The accumulation surface 29 is located at a distance indicatively less than 20 mm, preferably between 0 and 10 mm, from the lower surface of the breadsticks 3 which are translating along the feed path “A”.
Consequently, a lower portion of each breadstick 3 which passes above the accumulation surface 29 is forced to translate across the fluid layer 21a formed on the accumulation surface 29.
Each breadstick 3 passing across the curtain 21 is therefore covered in chocolate including on its lower surface.
Preferably, the accumulation surface 29 is arranged consecutively to at least one inclined lead-in portion 30a. More particularly, a first lead-in portion 30a arranged upstream of the accumulation surface 29 has an ascending slope in the direction of translation of the breadsticks 3 along the feed path “A”. The first lead-in surface is suitable for guiding and accompanying correctly towards the accumulation surface 29 those breadsticks 3 which, for whatever reason, have an orientation inclined downwards, starting from the grip end 3a.
A possible second inclined portion 30b can be provided downstream of the accumulation surface 29, according to a slope descending in the direction of feed of the breadsticks 3.
Downstream of the dispenser 20 at least one blowing nozzle 31 can advantageously be provided, directed towards the feed path “A”, to direct an air jet against the breadsticks 3 which have crossed the curtain 21.
The air jet removes the excess fluid chocolate deposited on the surfaces of the breadsticks 3, so as to favour greater uniformity and regularity of the applied coating 2. The chocolate removed from the breadstick 3 falls into the collection basin 26.
Downstream of the application devices 19 and of the blowing nozzle 31 if fitted, the linear conveyor 9 takes the breadsticks 3 across solidification devices 32 for the substance which has been applied to them. In the example illustrated, these solidification devices 32 comprise a cooling tunnel inside which the chocolate applied in the fluid state to the breadsticks 3 is gradually cooled and solidified.
At the exit of the cooling tunnel 32, the breadsticks 3 can be sent to a packaging unit (not illustrated).
| Number | Date | Country | Kind |
|---|---|---|---|
| MI2012A001466 | Sep 2012 | IT | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/IB2013/058052 | 8/28/2013 | WO | 00 |
