BACKGROUND In this context, dough means a non-gaseous mass consisting of at least one ingredient, and baking means heating a dough while binding of a liquid takes place, the dough taking on a firmer consistency. A dough can therefore consist of a conventional mixture of flour, yeast, salt and water or consist of a mixture of, for example, root vegetables and binding agent, such as a variety of flour products.

Today, doughs are mould-baked into finished products, for example wafer and pasta. It is, however, a common problem that gases, above all water vapour, are formed during the baking of these doughs, which, if they are not carried off from the doughs, will affect the final shape and consistency of the finished products. In WO 80/01130, which discloses a method and an arrangement for producing mould-baked wafer, this problem has been solved by virtue of a baking means being designed in such a way that a limited space in the baking means, in which a dough is placed for baking, is relatively large in relation to the volume of the dough introduced. In this way, space is provided for the dough to expand during baking at the same time as gases formed can find a way out of the limited space. However, baking in such a baking means results in the wafer having too loose a consistency because it is subjected to only a limited external pressure during baking. The finished wafer is therefore unable to retain its shape after the baking process has been completed. In said patent, it has therefore been decided to give the wafer its final

shape during a cooling process which takes place in a separate cooling means after baking. The method according to WO 80/01130 therefore presupposes that baking takes place in two stages in two separate means, which involves extra cost for the producer.

It has also been proposed that gases be carried off during baking by opening the baking means during baking. This nevertheless presupposes that the limited space is larger than a maximum volume of the dough during baking so as to avoid the volume of the dough expanding beyond the limits of the limited space owing to high internal pressure generated during baking. The baking means must furthermore be dimensioned in order to withstand the additional high pressure due to a great extent to the evacuation of gases, above all water vapour, being blocked. This consequently involves an extra cost for a manufacturer thereof in the form of, for example, material selection and material consumption and possibly also a more unwieldy design of the baking means. Moreover, an interrupted baking process can itself affect the consistency of the finished baked product in an undesirable way. It would therefore be desirable to produce a baking means which has a limited space, the volume of which corresponds to the volume of the maximally expanded dough and which continuously carries off gases from the limited space during baking. The design of the baking means must nevertheless be such that the expanded dough does not during its expansion phase obstruct the evacuation routes through which the gas is conveyed out of the limited space.

The requirement that the maximum volume of the expanded dough is to correspond to the volume of the limited space means that the quantity of dough to be baked must be accurately measured out to a precisely calculated volume or mass before it is introduced into the baking means. The degree of expansion of the dough will of

course vary depending on which ingredients are included in the dough and the proportions in which they are added. Each ingredient must therefore also be measured out accurately when the dough is mixed.

Another problem is that it can be difficult to release the finished product from the baking means after baking.

OBJECT A first object of the present invention is therefore to provide a method for accurately and automatically measuring out and mixing ingredients into a dough which is introduced into a baking means. A second object is to provide a baking means with a limited space for baking the dough into a finished product, which is designed in such a manner that it comprises a gas- permeable part through which gases can be guided out from the limited space during baking and which is not obstructed by the dough. A third object is to provide a baking means which is designed in such a manner that releasing the finished product from the baking means after baking does not give rise to any difficulties.

BRIEF DESCRIPTION The above objects are achieved by the present invention as it is indicated in the characterizing part of the independent claims 1 and 9. Claim 1 relates to a method for mould-baking dough, comprising steps in which at least one ingredient is measured out to a predetermined volume before it is introduced into a first container, the at least one ingredient is mixed in the first container into a dough, and the dough is then drawn into a second container when a piston arranged movably therein moves therein. The method also comprises steps in which the dough in the second container is then, by means of the piston, pressed into a conveying duct

which communicates with a baking means, and a volume of dough already present in the conveying duct corresponding to the volume of the dough which has been pressed into the conveying duct by means of the piston is, by virtue of the dough being supplied into the conveying duct, introduced into a limited space in the baking means via an opening therein. The dough is then baked in the baking means at a predetermined temperature into a finished product which has a shape which corresponds to the shape of the limited space, during which baking the dough changes volume as a consequence of fermentation and essentially fills the limited space. At the same time, gases given off from the dough during baking are guided out of the limited space through a gas-permeable part of the baking means.

Finally, the method according to Claim 1 comprises steps in which the dough shrinks during baking as a consequence of the formation of gases, and the finished product is, after baking, guided out of the limited space after baking has been completed.

Another advantage of the method described above is that the mould-baking process is simplified because a shaping cooling means does not have to be used and because the baking does not have to be interrupted for gases to be carried off. In this way, the mould-baking is also cheaper and quicker relative to previously known art.

Claim 9 furthermore relates to baking means for mould- baking dough, which baking means can be heated and has a limited space in which the dough is baked into a finished product at a predetermined temperature, the baking means comprising a gas-permeable part arranged so as to make contact with the dough, which gas- permeable part is designed in such a way that it allows gases to pass through but is not obstructed by the dough.

By virtue of the fact that the baking means comprises a gas-permeable part, the opportunity is also afforded to supply gas through the gas-permeable part. This may be desirable when the dough is to be released from the baking means after baking, which can be effected by, for example, a gas being supplied between the dough and a surface of the baking means, to which surface the dough adheres, and in this way exerting a pressure directed outward from the surface on the dough.

DESCRIPTION OF FIGURES The present invention will now be described in greater detail by means of examples of embodiments and not in an in any way limiting sense with reference to the accompanying drawings, in which: Figure 1 shows a sectional view of a first embodiment of a baking means according to the present invention; Figure 2 shows a sectional view of a second embodiment of a baking means according to the present invention; Figure 3 shows a sectional view of a third embodiment of the baking means according to the present invention; Figure 4 shows a sectional view of a first baking-means part according to the second embodiment of the baking means according to the present invention; Figure 5 shows a sectional view of a second baking- means part according to the second embodiment of the baking means according to the present invention; Figure 6 shows a flow diagram of a first embodiment of the method according to the present invention; Figure 7 is a diagrammatic representation of a first part of the method according to the first embodiment of the method according to the present invention, and Figure 8 is a diagrammatic representation of a second part of the method according to the first embodiment of the method according to the present invention.

DETAILED DESCRIPTION Figure 1 shows a first embodiment of a baking means 1 according to the present invention, comprising first and second separable interacting baking-means parts 2, 3 which are arranged pivotably on one another by means of a hinge 4, so that the first baking-means part 2 constitutes a lid on the second baking-means part 3 and a limited space 5 is formed between the first and second baking-means parts 3,4. The limited space 5 can be heated by means of, for example, heating elements (not shown in Figure 1) integrated into the baking means 1. In this first embodiment, the first baking- means part 2 is made from sintered metal and therefore itself constitutes a gas-permeable part 6, through which gas can be guided out of and into the limited space 5. Furthermore, it has an outer surface 7 and an inner teflon treated surface 8. The second baking-means part 3 is designed with four teflon treated inner surfaces 9 which, together with a likewise teflon treated bottom surface 10 and the inner surface 8 of the first baking-means part 2, delimit the limited space 5. According to this first embodiment, the baking means 1 communicates via an opening 12 in the bottom surface 10, which opening can be closed by an opening valve 11, with a conveying duct 13 which is attached to the baking means 1 and, at a remote end (not shown in Figure 1), itself communicates with an arrangement (not shown in Figure 1) for supplying a dough.

The conveying duct 13 is filled with the dough from earlier. When another predetermined volume of the dough is supplied to the conveying duct 13 via the remote end of the conveying duct 13, a dough batch of the same predetermined volume will therefore be pressed into the limited space 5 via the opening 12 and the now open opening valve 11. When the predetermined volume of dough has been supplied, the opening valve 11 is closed, and baking is initiated by the limited space 5

being heated by the heating elements. During baking, the dough will expand by between 50 and 100% while gas formation takes place, above all the formation of water vapour. In a first stage, this takes place in the outer parts of the dough. The gases formed will then try to find a way out of the limited space 5 via the gas- permeable part 6. As the heat reaches the inner parts of the dough, these will also be baked, after which gases formed in this connection can leave through the now porous structure of the outer baked parts, and then finally flow out via the gas-permeable part 6. When the dough has reached its maximum size, it will essentially fill the entire limited space 5. As the dough gives off gases during the final phase of baking, above all water vapour, it will shrink after it has reached its greatest volume. However, its consistency will be relatively firm, for which reason it will retain the same relative dimensions. The end result is consequently a mould-baked finished product, for example a loaf of bread, of essentially the same dimensions as the shape of the limited space 5 in which it was baked. When the baking process has been completed, the first baking-means part 2 is pivoted up so that the finished product can be removed from the baking means 1, after which the baking-means parts 2 and 3 are brought together again and the opening valve 11 is opened so that the baking means can receive a new volume of dough.

Figure 2 shows a second embodiment of the present invention, where the first baking-means part 2 of the baking means 1, which in this second embodiment is made from a non-sintered material, has been provided with a number of sets of holes 24 which extend parallel to one another in a direction across the first baking-means part 2 and thus itself forms a gas-permeable part 106.

A fine-mesh net 16, made of, for example, plastic or metal, has also been mounted on an inner surface 108 of the first baking-means part 2. The fine-mesh net 16

performs the same function as the sintered metal in the first embodiment, that is to say its pores allow gases through but are so small that the dough is not able to obstruct them.

A third embodiment of the baking means according to the present invention is shown in Figures 3,4 and 5, where a baking means 31 comprises two elongate separable first and second baking-means parts 32,33. The first baking-means part 32 is mounted firmly on a movable arm 48 and is made from sintered metal. As in the first embodiment, it therefore has a gas-permeable function.

It also comprises an inward-projecting gas-permeable part 36 which is designed with a teflon treated surface 38 and projects into a eatable limited space 35. The limited space 35 is consequently formed in part by the teflon treated surface 38 but also by an inner teflon treated surface 39 of the second baking-means part 33 and inner teflon treated surfaces 40 of a recess 34 formed at one end of the baking-means parts 32,33. In this way, the limited space 35 has an elongate cup- shape with an opening 42 which is arranged at an end opposite the recess 34 and can be closed by means of an opening valve 41. Via a first and a second duct 43,44 (shown only diagrammatically in Figures 3,4 and 5), the inward-projecting gas-permeable part 36 communicates with a gas evacuation unit 45 and a gas supply unit 46 (shown only diagrammatically in Figures 3,4 and 5). The gas evacuation unit 45 conducts gases out of the limited space 35 by creating a negative pressure in the first duct 43 and in this connection also in the inward-projecting gas-permeable part 36, while the gas supply unit 46 conducts gases into the limited space 35 by creating a positive pressure in the second duct 44 and in this connection also in the inward-projecting gas-permeable part 36. The supply of dough takes place through a conveying duct 47 which is connected to the limited space 35 via the opening 41 and the opening valve 42.

The dough, which is to be baked into a finished product, is therefore supplied from the conveying duct 47 through the open opening valve 42 and the opening 41 into the limited space 35, where it is baked after the opening valve 42 has been closed. During baking, the dough expands and thus fills the recess 34 as well.

Gases formed in the dough during baking are evacuated continuously through the inward-projecting gas- permeable part 36, via the first duct 43 and out of the baking means 31. As a consequence of gases, above all water vapour, being carried off, the dough will shrink in the final stage of baking, in doing which it adheres to the inward-projecting gas-permeable part 36 and comes away somewhat from the teflon treated surfaces 39 of the second baking-means part 33 and the teflon treated surfaces 40 of the recess. When baking has been completed, the first baking-means part 32 is finally lifted out of the second baking-means part 33 by the arm 48. The finished product will then accompany the first baking-means part 32 up, partly as a consequence of the lifting force which is applied to the finished product at a collar which has been formed by the recess 34 on expansion, but also as a consequence of the finished food product, on account of shrinking of the dough, adhering to the inward-projecting gas-permeable part 36. During lifting, the gas supply unit 46 will create an air flow toward the finished food product via the second duct 44 and the inward-projecting gas- permeable part 36 so that the finished product comes away somewhat from the inward-projecting gas-permeable part 36. The air heated by the still warm finished product will then automatically leak out over the collar of the dough and carry away energy from the finished product, which cools down. When the arm 48 has guided the first baking-means part 32 into a given position, in which the finished product is to be placed, the gas supply unit 46 increases the gas flow, the finished product then coming away completely from

the inward-projecting gas-permeable part 36. The arm 48 will then be returned to its original position, after which the opening valve 42 is opened again and a new dough batch is introduced into the limited space 35.

In another embodiment, only a limited portion of the inward-projecting part constitutes a gas-permeable part, preferably a top portion, so that the gases are evacuated only there. In another embodiment, it is also possible for both the top portion and a bottom portion of the inward-projecting part to be gas-permeable in such a way that the gases are conducted out through the top portion but are conducted in through the bottom portion when cooling and release of the finished product take place. It is important in this connection that the air flow is applied over a relatively large area in order to avoid too great a force being concentrated on a limited portion of the finished product and therefore damaging it.

In another embodiment, it is also possible to use a gas-permeable second baking-means part, together with either a gas-permeable first baking-means part or one which is not gas-permeable. In such an embodiment, a gas supply unit and a gas evacuation unit can also be coupled to the second baking-means part for supply and evacuation of gases.

Figure 6 shows a flow diagram of a first preferred embodiment of the method according to the present invention, adapted for the baking means according to the third embodiment above and comprising steps in which at least one ingredient is measured out to a predetermined volume 50 before the at least one ingredient is introduced into a first container 51. The measuring-out can take place by, for example, a pushing unit pushing at least one of the at least one ingredient batchwise into the first container or by a certain volume of at least one of the at least one

ingredient being measured out into an intermediate storage space of predetermined volume, whereupon the intermediate storage space is emptied into the first container. In the latter example, the inlet into and the outlet from the first container are suitably regulated by inlet and outlet valves, for example solenoid valves. In the first container, the at least one ingredient is then mixed into a dough 52 by means of a motor-driven dough arm. When the dough is thoroughly mixed, it is drawn into a second container 53, in which a piston with an adjustable stroke is movably arranged, when the piston moves therein and thus creates space for the dough. The piston then presses the dough into a conveying duct 54. Dough already present in the conveying duct is then forced into a limited space in a baking means 55 via an opening and an opening valve therein, after which the opening valve 56 is closed. The volume of the dough introduced into the baking means will therefore correspond to the volume of the dough pressed into the conveying duct by the piston, which means that it is possible, by adjusting the stroke of the piston according to which ingredients are included in the dough and their relative proportions, to measure out a dough which will essentially fill the limited space during baking. The dough in the conveying duct is then preheated, while the dough in the baking means is baked into a dough 57 and 58 at a predetermined temperature.

The preheating of the dough is an important step in the baking process. The dough is preferably heated to a temperature just below the temperature at which the dough begins to bake or, if baking powder, for example, constitutes one of the ingredients, the dough begins to form gas bubbles and to rise. By virtue of the dough being preheated in this way, the temperature increase which is necessary in order subsequently to bake the dough in the baking means is smaller and the baking time can be reduced considerably, in some cases by as much as 50%. During baking, the dough expands as a

consequence of fermentation 59 and essentially fills the limited space. During baking, gases, above all water vapour, are formed in the dough, which are carried off through the inward-projecting gas-permeable part and a duct arranged thereon by a gas evacuation unit 60. As a consequence of a mass loss, which is a natural result of the gas formation, the dough 61 shrinks and adheres to the inward-projecting gas- permeable part at the same time as it comes away somewhat from other surfaces of the limited space 62.

When baking of the dough, which results in a finished product, has been completed, the gas-permeable engagement part, with the finished product adhering to it, is lifted out of the limited space 63 by a movable arm mounted firmly thereon, whereupon a gas supply unit supplies a gas flow through the inward-projecting gas- permeable part 64. The gas flow takes up energy from the finished product, so that it cools down, at the same time as it causes the finished product partly to come away from the inward-projecting gas-permeable part 65. When the finished product comes away somewhat from the inward-projecting gas-permeable part, space is also created for the gas flow to leave the interspace which arises between the finished product and the gas- permeable part. When the arm has been guided into a position in which the finished product is to be set down 66, the gas flow is increased 67, and the finished product comes away completely from the inward- projecting gas-permeable part 68. The inward-projecting gas-permeable part is then returned to the limited space 69, whereupon the opening valve is opened again 70.

Lastly, Figures 7 and 8 show a diagrammatic representation of the first embodiment of the method, where the baking-means is designed according to the third embodiment of the baking means according to Figures 3,4 and 5. The method comprises at least two ingredients, for example water and flour, being stored

in storage spaces (not shown in Figures 7 and 8). They are metered and are introduced into a first container 102 through suitable metering arrangements, for example a metering valve 71 or a screwable pushing unit 72, which push volumetrically defined quantities out of one of said storage spaces. In the first container 102, the ingredients are mixed by a dough arm 73, which is driven by a motor 74, into a dough 75. The dough 75 is then drawn via a three-way valve 76 into a second container 77 in the form of a cylinder, when a piston 78, which is arranged movably therein and has an adjustable stroke, moves in the second container 77 so that an empty volume is created therein. When the piston 78 moves inward into the second container 77 again, the dough 75 is pressed onward into a heating pipe 79 which functions as both a conveying duct and a preheater. A volume of a dough 75 present in the heating pipe 79 corresponding to the volume of the dough 75 introduced into the second container 77 will at the same time be forced onward into the limited space 35 in the baking means 31. It is therefore possible, by regulating the stroke of the piston 78, to ensure that the dough 75 which is introduced into the limited space 35 has a volume adapted according to its composition so that, on expansion, it essentially fills the limited space 35 including the recess 34 formed in the baking-means parts 32,33. After the dough 75 has been introduced into the limited space 35, the opening valve 41 is closed, and the limited space 35 is heated, whereupon the dough is baked into a finished product 100 at a predetermined temperature. During baking, the dough 75 will expand, after which it will essentially fill the limited space 35. As the dough 75 also fills the recess 34, the finished product 100 will be equipped with a collar 101. The gases which are produced during baking will be guided out via the inward-projecting gas-permeable part 36 and out through a first duct 43 of a gas evacuation unit 45 (shown only diagrammatically in Figures 7 and 8). The gas formation

leads to the volume of the dough 75 decreasing again, for which reason the dough 75 will adhere to the inward-projecting gas-permeable part 36 and come away from the second baking-means part 33. When baking is finished, the inward-projecting gas-permeable part 36 is lifted out of the limited space 35 by means of a movable arm 48 which is mounted firmly on the inward- projecting gas-permeable part 36 and arranged movably on a cross member 93. During lifting-out, a gas supply unit 46 (shown only diagrammatically in Figures 7 and 8) supplies a gas flow via the second duct 44 and out through the inward-projecting gas-permeable part 36.

The effect of the gas flow is that the finished product 100 comes away a little from the inward-projecting gas- permeable part 36, after which the gas flows upward and out of the finished product 100. The gas preferably originally has a lower temperature than the finished product 100, which means that the gas takes up energy from the finished product 100, which thus cools down.

When the arm 48 has been guided into a position in which it is to set down the finished product 100, the gas flow is increased, and the finished product 100 comes away completely from the inward-projecting gas- permeable gas part 36.

In another embodiment, the dough does not have to be preheated in the conveying duct, but the preheater can, for example, constitute a link between the conveying duct and the baking means. What is important is that the dough is preheated just before it is introduced into the baking means, so as in this way to reduce the baking time.