METHOD AND DEVICE FOR SHAPING BAGUETTES, LONG LOAVES AND ELONGATE ROLLS

Abstract

Provided is a method and device for shaping dough to produce baguettes, long loaves, elongate rolls or the like. Starting with a laminated dough strip being spread out over a conveyor belt the laminated dough strip is cut in the longitudinal direction into a plurality of smaller strips, transversely spacing the smaller strips apart from each other, and cutting them to length by a transverse cut so as to define smaller dough strip portions extending longitudinally over the conveyor belt in transverse rows substantially perpendicular to the longitudinal axis of the conveyor belt. At least one transverse row of longitudinal smaller dough strip portions is shaped, driven by an alternating transverse movement of a shaping plate extending transversely to said conveyor belt and located above said row(s).

Claims

1-13. (canceled)

14. A method of shaping dough for the manufacture of baguettes, long loaves, elongate rolls or the like, starting from a laminated strip of dough extending on a conveyor belt, consisting: of cutting up this laminated strip of dough in the longitudinal direction into several strands; of transversely spacing apart these strands from each other; of cutting the strands to length through a transverse cut for the definition of sections of strands of dough extending longitudinally on said conveyor belt, in transverse rows, substantially perpendicular to the longitudinal axis of this conveyor belt; characterized by the fact that: the shaping of at least one transverse row of sections of strands of longitudinal dough is carried out, under the action of a transverse rectilinear alternating movement of a shaping plate extending perpendicularly to said conveyor belt, above the row or rows of sections of strands of dough to shape.

15. The method according to claim 14, wherein: the transverse row or rows of sections of strands of dough to shape are conveyed under said shaping plate held perpendicularly above the conveyor belt at a distance greater than the thickness of said sections of strands of dough; the shaping plate is lowered over said row or rows; the shaping plate is subjected to alternating movement in a direction exclusively perpendicular to the conveyor belt on which lie said row or rows; said shaping plate is immobilized and raised beyond a shaping duration and/or a determined number of alternating translation cycles; the row or rows of shaped sections of strands of dough are removed.

16. A shaping device for the implementation of the method according to claim 14, comprising a conveyor belt having longitudinal movement on which can lie transverse rows of sections of strands of dough extending longitudinally, characterized in that it comprises: a shaping plate extending perpendicularly above said conveyor belt; a raising and lowering actuator for the shaping plate; and a driver for subjecting said shaping plate to an alternating translation movement transversely above said conveyor belt.

17. The shaping device according to claim 16, wherein the conveyor belt is defined in width greater than that of a transverse row of sections of strands of dough, this being by a length corresponding to the amplitude of transverse movement imparted to said sections of strands of dough by the alternating movement of the shaping plate exclusively perpendicularly to the conveyor belt.

18. The shaping device according to claim 16, wherein the raising and lowering actuator are constituted by cylinders on which the shaping plate comes to rest via rollers.

19. The shaping device according to claim 16, wherein it comprises a guide for providing transverse guiding of the shaping plate, perpendicularly above the conveyor belt.

20. The shaping device according to claim 16, wherein the driver comprises a drive motor causing to rotate, via a plate or connecting drive rod, an eccentric rod engaged in a longitudinal slot formed in the shaping plate for, under the effect of the rotation of the eccentric rod, alternatingly moving said shaping plate in the transverse direction.

21. The shaping device according to claim 16, wherein the shaping plate takes the form of a box of which the peripheral walls delimit an internal volume and comprising a lower face and/or an upper face provided with openings or perforations for distribution of air blown into said box.

22. The shaping device according to claim 16, wherein the shaping plate is enveloped with a fabric band.

23. The shaping device according to claim 22, wherein the fabric band is wound longitudinally around the shaping plate, passing over return rollers extending along the transverse zones of that shaping plate.

24. The shaping device according to claim 16, wherein the shaping plate is substantially constituted by a mat extending transversely on the conveyor belt and to which is transmitted an alternating movement during shaping by the driver.

25. The shaping device according to claim 24, wherein the mat describes a closed loop by partially winding around return rollers, of which at least one is motor-driven.

26. The shaping device according to claim 24, wherein a box with perforated upper and/or lower walls is inserted between return rollers of the mat to distribute air, in particular heated air, under this latter.

27. The shaping device according to claim 16, wherein it comprises a guide in the form of drums or rollers for providing transverse guiding of the shaping plate, perpendicularly above the conveyor belt.

Description

[0044] The present invention will be better understood on the reading of the description which will follow referring to the appended drawings in which:

[0045] FIG. 1 is a partial diagrammatic illustration viewed from above of a production unit for bakery products such as baguettes, long loaves and/or elongate rolls, implementing a shaping device according to the invention;

[0046] FIG. 2 is a diagrammatic representation in elevation of this shaping device;

[0047] FIG. 3 is a diagrammatic view from above of FIG. 2;

[0048] FIG. 4 is a diagrammatic view in cross-section of an example embodiment of a shaping plate;

[0049] FIGS. 5, 6, 7 and 8 diagrammatically illustrate the various operations of a cycle for shaping two transverse rows of dough sections;

[0050] FIG. 9 illustrates diagrammatically in elevation another embodiment of the shaping plate.

[0051] As represented in the Figures of the appended drawing, the present invention concerns the operation of shaping in a production cycle of bakery products, of baguette, long loaf, elongate roll or the like.

[0052] Thus, as more particularly visible in FIG. 1, it is frequent to produce baguettes, long loaves, elongate rolls, starting with a laminated strip of dough 1 which is delivered by a laminating unit 2 disposed upstream on a conveyor belt 3 moving longitudinally.

[0053] Regarding this conveyor belt 3, it should be noted that it can take the form of several sections of conveyor belts disposed one behind another, some of which advance continuously and others of which advance discontinuously, this being according to the steps of the shaping method according to the invention. Thus, designation of the conveyor belt 3 may be understood to mean, depending on the case, the belt in its entirety or a section of the latter.

[0054] It is to be noted that after lamination 2, the laminated strip of dough 1 has a certain width 4, but also a thickness more particularly determined relative to the products it is desired to conceive downstream.

[0055] Through a unit for longitudinal cutting-up 6 this laminated strip of dough 1 is cut up into longitudinal strands 7 which, by suitable means, known by the person skilled in the art, are progressively spaced apart transversely from each other on the conveyor belt 3.

[0056] Next, a unit for transverse cutting-up 8 cuts up, by chopping, these strands 7 into sections 9 of which the length depends on the type of products, baguettes, long loaves, elongate rolls which it is wished to manufacture.

[0057] Downstream of the unit for transverse cutting-up 8 extend, perpendicularly on the conveyor belt 8, rows 10, 10a, 10b of sections 9 of strands of dough. These rows 10, 10a, 10b, referred to as transverse rows below in the description to improve the understanding thereof, are themselves spaced apart from each other by a determined distance 11.

[0058] This spacing is for example obtained through discontinuous advancement of the section of conveyor belt 3 on which are disposed the rows 10, 10a, 10b of sections 9 of strands of dough for them to be shaped, this being in comparison with the section of the conveyor belt in continuous operation upstream on which take place the operations of lamination and cutting up.

[0059] According to the method in accordance with the invention, the shaping is carried out simultaneously for all the dough sections 9 of at least one row 10, 10a, 10b under the action of an alternating translation movement of a shaping plate 12 extending perpendicularly relative to the conveyor belt 3, above this row or these rows 10, 10a, 10b of dough sections 9.

[0060] It is to be noted moreover that this shaping plate extends, preferably, strictly perpendicularly relative to the conveyor belt 3.

[0061] In summary and as can be seen in FIGS. 1 to 8, downstream of the unit for transverse cutting up 8, the transverse rows 10, 10a, 10b of dough sections 9 are conveyed, either individually, or two, three or more at a time, under said shaping plate 12. This extends, at that time, at a distance 13 greater than the thickness of the dough sections 9, substantially perpendicularly above the conveyor belt 3 (see FIG. 5).

[0062] During the following cycle, corresponding to FIG. 6, the shaping plate 12 is lowered, by virtue of appropriate raising and lowering actuation means 14, to come to press on that row or these rows 10a, 10b of dough sections 9.

[0063] By drive means 15, said shaping plate 12 is next subjected to an alternating rectilinear translation movement transversely above the conveyor belt 3 to shape said dough sections 9 (see FIGS. 6 and 7). In summary, this plate 12 moves with an alternating movement exclusively perpendicularly to the direction of movement of the conveyor belt 3, which also corresponds to the longitudinal direction of conveyance of the dough sections 9.

[0064] It is to be noted that given that, during this shaping operation, these sections 9 of dough are caused to roll transversely on the conveyor belt 3, the latter is defined with a greater width than that of a row 10, 10a, 10b, this being by a length corresponding to that amplitude of transverse movement imparted to said dough sections 9.

[0065] After shaping which can correspond to a duration or to a number of cycles of alternating movement imparted to the shaping plate 12, this is raised, as illustrated in FIG. 8, by said means 14 and a new shaping cycle can begin again after removal of the row or rows 10a, 10b of dough sections 9 shaped from below said shaping plate 12 and the conveyance under the latter of the following row or rows.

[0066] Therefore, the intensity of the shaping applied to the dough sections 9 essentially depends on the number of alternating translation cycles imparted to the shaping plate 12 and on the pressure exerted by the latter on these dough sections 9.

[0067] Although mention may have already been made, above, of the management, either by time measurement, or by counting the cycles of the alternating movements imparted to the shaping plate 12, the measurement of the pressure exerted by this latter on the dough sections 9 may be carried out by pressure detection means, such as are known by the person skilled in the art, or by determining the distance between the shaping plate 12 and the conveyor belt 3.

[0068] According to an advantageous embodiment, the raising and lowering actuation means 14 are constituted by jacks 16 on which the shaping plate 12 comes to rest via rollers 17, promoting the transverse movement of this shaping plate 12.

[0069] On a complementary basis, guide means 18, preferably but not necessarily, in the form of drums or rollers 19 ensure the guiding, in this direction perpendicular relative to the conveyor belt 3 of the shaping plate 12 above this belt.

[0070] FIG. 2 diagrammatically illustrates an example embodiment of the drive means 15.

[0071] Thus, these latter can take the form of a drive motor 20 causing to rotate, by means of a plate or connecting drive rod 21, an eccentric rod 22 engaged with the shaping plate 12. More particularly, this latter may be provided with a longitudinal slot 23, that is to say extending parallel to the direction of movement of the conveyor belt 3, albeit transversely fitting the cross-section of the eccentric rod 22. Thus, under the effect of the rotation of the latter, this rod moves with alternating movement, in the longitudinal slot 23, while alternatingly moving the shaping plate 12 in the transverse direction, that is to say in a direction exclusively perpendicular to the direction of movement of the conveyor belt 3.

[0072] The advantage of such drive means 15 of simplified design is longevity. The same applies as regards the raising and lowering actuation means 14 of the shaping plate 12 or as regards the means 18 contributing to its transverse guiding above the conveyor belt 3.

[0073] Although the shaping plate 12 may have a non-stick treatment, on its face 24 in contact with the dough sections 9, a second embodiment is provided below capable of advantageously addressing the problem of the sticking of the dough to that shaping plate 12.

[0074] This solution is illustrated in FIG. 4. In this case, a fabric band 25 envelops this shaping plate 12. More particularly, this fabric band 25 is wound longitudinally around the latter, passing over the return rollers 26, 27 extending along the transverse zones of that shaping plate 12. This makes it possible to make the dry upper branch 28 of the fabric band 25 pass alternately underneath and vice-versa, enabling the lower branch 29, moistened in contact with the dough, to dry and so forth.

[0075] Cleverly, the drive for this fabric band 25 to make the upper branch 28 and the lower branch 29 alternate can be carried out through the conveyor belt 3.

[0076] More particularly, this consists:

[0077] through the conveyor belt 3, more particularly through the management of its advancement downstream of the unit for transverse cutting-up 8, of maintaining a distance, between two transverse successive rows 10 of sections 9 of dough, which corresponds to at least twice the width of the shaping plate 12, i.e. two shaping cycles;

[0078] of bringing this free space under said shaping plate 12;

[0079] then of lowering the shaping plate 12 until it is brought into contact with the conveyor belt 3;

[0080] of causing this conveyor belt 3 to advance while driving the fabric band 25 to make the upper branch 28 of the latter pass under said shaping plate 12, while bringing the lower branch 29 above it;

[0081] of again raising the shaping plate 12 in preparation for the following shaping cycle.

[0082] The advantages arising from such a design reside in the simplification of the shaping device given that no separate motor means is required to drive the fabric band 25.

[0083] According to still another advantageous embodiment of the present invention, the shaping plate 12 may take the form of a box of which the peripheral walls delimit an internal volume 30 into which air, in particular hot air, may be blown. This may be distributed through openings or perforations in the lower face 24 and/or the upper face 31 of said shaping plate 12.

[0084] Thus, hot air distributed, for example, through a perforated piece of sheet metal constituting the lower face 24 of the shaping plate 12 makes it possible to avoid the phenomena of clogging and of sticking of the dough onto that lower face 24, or even onto the lower branch 29 of the fabric band 25 in contact with the dough sections 9.

[0085] In particular, air, in particular heated, passing through the lower face 24, or even through the upper face of the shaping plate 12, configured in box foam, promotes the drying of the fabric band 25.

[0086] By virtue of this particularity of the present invention, it is possible to work with moister dough in comparison with the units for manufacture of bakery products, of baguette, long loaf and elongate roll type implementing shaping devices in accordance with the state of the art.

[0087] It is to be noted that the lower face 24 of the shaping plate may be planar or structured in accordance with the result to obtain after shaping. In particular, this lower face 24 can comprise one or more longitudinal grooves, that is to say extending transversely relative to the conveyor belt 3 and thus, relative to the sections of dough strand 9. The benefit of this groove or these grooves consists of closing, at the time of shaping, the ends of the dough lumps which these sections 9 of dough strand define after shaping for the manufacture of baguettes, long loaves or elongate rolls. In particular, the number of these grooves preferably corresponds to the number of rows of these sections 9 of dough strand which are shaped simultaneously in a cycle performed by the shaping plate 12.

[0088] FIG. 9 illustrates still another embodiment of the invention in which the shaping plate 12 is substantially constituted by a mat 32 extending transversely on the conveyor belt 3 and to which can be transmitted an alternating movement during shaping. More particularly, this mat may describe a closed loop by partially winding around the return rollers 33, 34 at the ends of this shaping plate. As drive means 15, at least one of these return rollers 33, 34 can be motor-driven for an alternating drive in one direction then in the opposite direction.

[0089] Just as for the other embodiments described above, such a shaping plate, so designed, is subject to the raising and lowering actuation means 14, which, according to the shaping cycle such as illustrated in FIGS. 5 to 8, enables it to be moved vertically.

[0090] In this embodiment the same advantages are to be found as in that corresponding to FIG. 4. As a matter of fact, since the amplitude of the alternating movement communicated to the mat 32 is generally much less than the length of the shaping plate 12, between two shaping cycles and this time, through the drive means 15, the lower branch of this mat 32 moistened by the dough can be alternated with the upper branch. Similarly, it is possible for air to be blown between these lower and upper branches of the mat 32, which is preferably heated, to promote that drying and/or to avoid the clogging of the mat by the dough. Moreover, here too a box 35 with perforated upper 36 and/or lower 37 walls may be inserted between the return rollers 33, 34 to promote that distribution of air, in particular heated air, under the mat 32.

[0091] Furthermore, as previously, the lower face of such a box 35 may be structured, which structure is in the form of one or more grooves to format as may be desired the sections of dough strand 9 for example by closing their ends during shaping.

[0092] The present invention constitutes essential progress in these units for manufacture of bakery products of baguette, long loaf, elongate roll, etc., type.