The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to this process.

A lame, for example a bread lame, is provided which may be used to score bread dough. The lame may include blade holders that may securely hold a razor blade in a curved or a straight profile, and may cover one or more corners of the razor blade. The blade holders may be securable to and removable from a handle of the bread lame. The lame may include a removable cover for the blade holders to cover exposed edges of the razor blades.

A lame, for example a bread lame, is provided which may be used to score bread dough. The lame may include blade holders that may securely hold a razor blade in a curved or a straight profile, and may cover one or more corners of the razor blade. The blade holders may be securable to and removable from a handle of the bread lame. The lame may include a removable cover for the blade holders to cover exposed edges of the razor blades.

The invention provides a bread knife including a blade and a handle. The blade has a slot and two edge portions. The slot is formed through the upper and lower sides of the blade. The two edge portions are located on two opposite sides of the slot. The knife handle is detachably disposed in the blade, and the knife handle has a holding portion, a supporting portion and a hook portion. The holding portion has a first end and a second end opposite to the first end. The supporting portion is connected to the second end of the holding portion and passes through the slot. The hook portion is disposed at an end of the supporting portion away from the holding portion and is engaged with the slot. The hook portion is located in the slot. The supporting portion passes through the slot to bend the blade into an arc.

The invention provides a bread knife including a blade and a handle. The blade has a slot and two edge portions. The slot is formed through the upper and lower sides of the blade. The two edge portions are located on two opposite sides of the slot. The knife handle is detachably disposed in the blade, and the knife handle has a holding portion, a supporting portion and a hook portion. The holding portion has a first end and a second end opposite to the first end. The supporting portion is connected to the second end of the holding portion and passes through the slot. The hook portion is disposed at an end of the supporting portion away from the holding portion and is engaged with the slot. The hook portion is located in the slot. The supporting portion passes through the slot to bend the blade into an arc.

A device for longitudinal cutting and/or stamping of dough strips, wherein the tool-receiving shaft thereof is mounted rotatably with both of its ends in bearing cheeks arranged vertically displaceably in recesses of side panels of the device. The bearing cheeks are vertically adjustable by means of an adjustment screw drive that is arranged in each case on the two anchoring boxes of the clamping lever and that adjusts the cutting depth. The clamping lever is equipped with an anchoring mechanism which is arranged inside its connecting strut and reaches into the anchoring box thereof and which has anchoring elements that can be actuated by means of one-man/one-hand grips arranged on the connecting strut and that are able to engage in the side panels. By means of the screw drives arranged on the protrusions of the anchoring boxes, the receiving shaft and the dough-processing tools arranged on the latter can be fixed at a precise height and operating position to give the respectively desired cutting and/or stamping depth.

A device for longitudinal cutting and/or stamping of dough strips, wherein the tool-receiving shaft thereof is mounted rotatably with both of its ends in bearing cheeks arranged vertically displaceably in recesses of side panels of the device. The bearing cheeks are vertically adjustable by means of an adjustment screw drive that is arranged in each case on the two anchoring boxes of the clamping lever and that adjusts the cutting depth. The clamping lever is equipped with an anchoring mechanism which is arranged inside its connecting strut and reaches into the anchoring box thereof and which has anchoring elements that can be actuated by means of one-man/one-hand grips arranged on the connecting strut and that are able to engage in the side panels. By means of the screw drives arranged on the protrusions of the anchoring boxes, the receiving shaft and the dough-processing tools arranged on the latter can be fixed at a precise height and operating position to give the respectively desired cutting and/or stamping depth.

The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to this process.

The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to this process.

Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.