CUTTING PROCESS OF BAKED BREAD

Japanese Patent JP2794239

B2

PURPOSE: To improve the extent of crisp and tooth-resistance as well as to prevent any deformation from occurring in strengthening the stress of a cutting surface by cutting a roll of bread in the orthogonal direction to the longitudinal direction of fledging being produced by a burning-extension of dough at the time of break baking.
CONSTITUTION: Dough is molded and, after roasting and baking, it is unmolded, thus baked bread is preobtained. First of all, at an unmolding process (a), the baked bread in the longitudinal direction is mounted orthogonally in the traveling direction of a conveyor 1. At this time, the dough's burning extension in the vertical direction, namely, the fledging direction P goes along the vertical direction. In this case, a black point M marked on the baked bread B shows the vertical upside at the time of baking. Next, at a conveyor process (b), the baked bread B is carried by the conveyor 1 and cooled. In succession, the baked bread B is rotated as far as 90 degrees at a first turnabout process (c), and at a second turnabout process (d), the baked bread B is turned around so as to make the longitudinal direction go along the traveling direction. Subsequently, the baked bread B is cut by a slicer 2 along the longitudinal direction at a cutting process (e).

JPH02167022	CRUSTY BREAD FREEZED IN STATE OF
JP2001058687	PACKAGE FOR SANDWICH AND SANDWICH PRODUCT PACKAGED THEREWITH
WO/1994/019973	PELLETIZED COMPOSITION, PREPARATION METHOD THEREFOR AND FOOD PRODUCTS CONTAINING SAME

MARUYAMA NOBUYOSHI
YOSHIDAYA RYOICHI

JP5875792A

September 03, 1998

February 13, 1992

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YAMAZAKI SEIPAN KK

A21D13/00; A23L35/00; B26D1/46; B26D3/18; B26D3/28; (IPC1-7): B26D1/46; A21D13/00; A23L1/48; B26D3/18

Kobayashi Toshio (1 person outside)

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