CA2177980C - Device for baking hollow pastry goods - Google Patents
Device for baking hollow pastry goodsInfo
- Publication number
- CA2177980C CA2177980C CA002177980A CA2177980A CA2177980C CA 2177980 C CA2177980 C CA 2177980C CA 002177980 A CA002177980 A CA 002177980A CA 2177980 A CA2177980 A CA 2177980A CA 2177980 C CA2177980 C CA 2177980C
- Authority
- CA
- Canada
- Prior art keywords
- wire
- baking
- coils
- last
- coil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
- A21B5/026—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like for baking waffle cups or cones
Abstract
The invention pertains to a device used for baking hollow pastry goods, where one or more strips of dough are wound on a hollow body prior to baking. The hollow body consists of elastic wire coils that form a spiral structure.
Description
Device for baking hollow p~stry good3 Description The invention relate~ to a device f or baking hollow pastry goods accordlng to the preamble o~ Claim 1.
Device~ of thi~ type are u~ed to bake, for example, S~h;ll~rlocken [Schiller horns] or Mozartrollen [Mozart rolls~. Schiller horns have a conical cavity which is filled with an edible filling (with cream or the like). Mozart roll~ have an approximately cylindrical cavity which is likewise filled with an edible filling.
The prior-art molds con~ist of sheet metal which is, for example, in the form of a cylinder or cone. The mold is open at the ends, with the result that the hot air can ntream through the cavity of the mold during baking. The sheet metal which i~ bent to form the mold either ha~ its edge~ flanged together along a surface llne or the pieces of ~heet metal may simply be allowed to abut here, with the result that a small air gap remains between them. The dough cut into strips, for example a Puff-DastrY dough, is wound h~l;cDlly onto a mold o~ this type such that the edges of the strips overlap when they are wound on. This mold around which the dough ha~ been wound i~ placed in the oven and is exposed to baking heat here. During baking, the dough puffs up, with the result that the Schiller horns or Mozart rolls attain their typical shape.
However, the sheet-metal mold prevents the oven heat from having a uniform effect on the dough during ~T T~TN~T. DOCUMENTS
~ 2177~0 WO 95/15086 - 2 - PCT/EP94/04019 baking since the heat only pa3ses from the in~ide to the dough o~ the baking pastry by virtue o_ heat conduction via the sheet metal of the mold. Consequently, the dough i~ heated more strongly on the outside than on the inaide. Thia results in non-uniform baking. Added to thi~
is the fact that, due to the dough swelling up during baking, the dough is positioned over the edges of the ~ ld, with the result that, once the dough has been baked, it is ~;ff;c~lt to remove the mold from the baked pastry. Consequently, the end of the baked dough is often torn off when the mold is removed, and it i5 possible here for the entire baked pastry to be de~LL~yed~ in particular if it consist~ of puff pastry. An attempt has already been made to remedy this by not winding up the ~trips of dough as far a~ the ends of the mold. Conse-quently, the baked pastry is ~horter or the mold has to be made longer, as a result of which space in the oven is lost during baking. An attempt haa thus alao already been made to remedy this by coating the dough, in particular at its ends, preferably with cgg yolk prior to baking in order that the dough does not expand to the ~ides.
~owever, the disadvantage with this measure is that the egg yolk, and thus the baked pastry, ~ticks fast to the mold at the point~ where the egg yolk ia in contact with the mold and the baked pastry, that is to ~ay the ends, here the baked pastry [~ic], with the result that, once again, there are difficulties in removing the mold from the baked pastry.
CA 02l77980 l999-04-l~
.
The technical problem of the present invention is to specify a mold for hollow pastry, in particular for baking Schiller horns or Mozart rolls, which can be removed easily, that is to say without difficulty, from the baked pastry after baking without destroying or damaging said baked pastry.
This object is achieved by a device for baking hollow pastry goods, in the case of which one or more strips of dough are wound onto a hollow body 10 prior to baking, characterized in that the hollow body comprises helically arranged, elastic wire coils.
Since an elastic wire which is wound helically to form the desired inner shape is now used as the mold, it is possible, after baking, for the wire to be extracted from the baked pastry by turning in the manner of a screw. Since the wire and thus the coils are elastic, their diameter decreases upon extraction from the baked pastry, with the result that the diameters of the wire coils become increasingly 20 smaller towards the end, turning of the helix causing the first wire coils to be released immediately from the interior of the baked pastry, but the further wire coils to be released only gradually. After a few helical turns, the entire wire helix can be drawn out of the baked pastry in an axial direction.
For this purpose, the last wire coil usually having the largest diameter advantageously terminates in a handle. For this purpose, the wire need only be extended and bent such that it is arranged, for 30 example, along the diameter of the last wire coil or is advantageously bent out of the plane of the last wire coil as a handle, advantageously in the form of a semicircle or ellipse [sic].
.. _ ... . .
217798~
Wo 95/1~08~ - 4 - PCT/FP94/04019 The wire itself ~Ype~;~ntly con~igt8 o~ ~t~inl~
steel. ~owever, it is also possible to use, a8 the wire, a heat-resistant plastic wire, as long as the latter is sufficiently ela6tic and, after baking, can be extracted from the baked pa~try by turning.
Further details of the invention can be gathered from the gllh~lA;m~.
An ~ y : '_'; t of the invention is r~res_~ted in the drawing, to be precise:
Fig. 1 Qhows a first ~ y e~bodiment;
Fig. 2 shows the view of Fig. l in the direction o~ the arrow II;
Fig. 3 show~ a modified ~ l~y : '-';- t.
According to Fig. 1, an elastic wire (1) is wound h~l;r~lly to form a helix (13), that is to say the helix (13) follows the surface of a truncated cone (10). The coils (2) of the helix (13) are spaced apart from one another. The truncated cone (10) formed by the wire coils (2) ha~ an opening (9) at its left-hand end and ~n opening (11) at its right-hand end. The dough cut into strip3 (7) is wound onto the helix (13).
During baking, the hot air can stream through the wire helix (13) on one ~ide, and it passes between the coil~ (2) of the helix (13) to the baking dough (17) from the inside. In the same ~anner, the strips (7) of dough are also exposed to the ;nf]~n~e of the oven heat fr ~
the outside.
During baking, the puffs swells up, with the re~ult that it a~sumes the baked-pastry shape (12), 21 77~
which, according to Fig. 1, corresponda to ~ Schiller horn. The ends (14, 15) of the Schiller horn may paas over the last coils (3, 4) of the helix (13) and poaition themaelvea over these coils.
In order, after baking, to remove the helix (13) trom the baked pastry, the last coil (4) (coil with the largest diameter) terminates, by way of an ~Yt~n~ of the wire, in a handle (5). The handle (5) is located in the plane of the last wire coil (4) and i8 bent over in the form Or a semicircle or half-ellipse in order to provide a good grip. In order to remove the helix (13) from the baked pastry (12), the helix ~13) ia turned, around the axis A-A of the helix (13), in the direction of the arrow (16). Due to the elasticity of the wire (}) uaed, at least the coils in the vicinity of the handle (5) become amaller, with the result that the helix (13) can be removed from the baked dough even ~t the point where the latter has poaitioned itaelf over the end (15).
Fig. 3 ahows a helix (19) whose coils (20) approximately follow the surface of the cylinder (22).
The cylinder (22) i8 tapered alightly towarda the left-hand end of the helix (19). The laat coil (26) of the helix (19) once again leavea an opening free, as does the last coil (25) at the right-hand end of the helix (19).
The last coil (25) once again terminates, by way of a wlre extenaion, in a handle (5) according to Flgs. 1 and 2. If stripa (7) of dough are a, ~ny-d on the helix (19), it is once again po3aihle for the air to atream into the interior of the helix (19) from the left-hand end and ~ = ~
21~7~
WO 95/15086 - 6 - PC~/EP94/04019 from the right-hand end of the same and to pass between the coils (20) onto the wound-up strips (7) of dough from the in3ide. During baking, the dough puf fs up to the baked-pastry shape (27), it being poss~ble for the baked dough at the end3 (28, 29) once again, as in Fig. 1, to position itself over the end coila (25, 26).
In order to remove the helix (19) from a Mozart roll baked in this way, the helix (19) iB once again turned with the aid of the handle (5), around the longi-tudinal axis B-B, in the direction of the arrow (23). In the process, the helix is extracted from the baked pastry by turning in the manner of a screw. At the same time, the diameter of the coils (20) being released from the baked pastry is reduced once again, with the result that the helix (19) can be removed from the baked pastry in the direction of the arrow (24) without the pastry being damaged.
The advantage with this helical design of the mold is that the mold on which the dough has been wound in the form o~ strip~ can be easily removed from the baked paatry without damaging the latter. A further fundamental advantage is that the baking heat reaches the baking dough e~tl~ ly uniformly from all sides i~ the wire coils have an air gap between them, this resulting in uniform baking and uniform bl~ ;ng, ~ 2177~8~WO 95/15086 - 7 - PCT/EP94/04019 List of designations wirQ
2 Wire coils 3 Narrowest wire coil 4 Largest wire coil Handle 7 Strips of dough 9 Opening Truncated cone 11 Ope~lng 12 Baked pastry 13 ~elix 14 Ends of the baked dough Ends of the baked dough 16 Arrow 17 Inner surface of the baking dough 18 Arrow 19 ~elix Wire coils 22 Cylinder 23 Arrow 24 Arrow Last wire coil on the right 26 Last wire coil on the left 27 6hape of the baked dough 28 End of the baked pastry 29 End of the baked p~stry 10, 22 ~ollow body 2~7~98~
- 8 - PCT/EP94/OgO19 A-A Axi8 B-B Axi8
Device~ of thi~ type are u~ed to bake, for example, S~h;ll~rlocken [Schiller horns] or Mozartrollen [Mozart rolls~. Schiller horns have a conical cavity which is filled with an edible filling (with cream or the like). Mozart roll~ have an approximately cylindrical cavity which is likewise filled with an edible filling.
The prior-art molds con~ist of sheet metal which is, for example, in the form of a cylinder or cone. The mold is open at the ends, with the result that the hot air can ntream through the cavity of the mold during baking. The sheet metal which i~ bent to form the mold either ha~ its edge~ flanged together along a surface llne or the pieces of ~heet metal may simply be allowed to abut here, with the result that a small air gap remains between them. The dough cut into strips, for example a Puff-DastrY dough, is wound h~l;cDlly onto a mold o~ this type such that the edges of the strips overlap when they are wound on. This mold around which the dough ha~ been wound i~ placed in the oven and is exposed to baking heat here. During baking, the dough puffs up, with the result that the Schiller horns or Mozart rolls attain their typical shape.
However, the sheet-metal mold prevents the oven heat from having a uniform effect on the dough during ~T T~TN~T. DOCUMENTS
~ 2177~0 WO 95/15086 - 2 - PCT/EP94/04019 baking since the heat only pa3ses from the in~ide to the dough o~ the baking pastry by virtue o_ heat conduction via the sheet metal of the mold. Consequently, the dough i~ heated more strongly on the outside than on the inaide. Thia results in non-uniform baking. Added to thi~
is the fact that, due to the dough swelling up during baking, the dough is positioned over the edges of the ~ ld, with the result that, once the dough has been baked, it is ~;ff;c~lt to remove the mold from the baked pastry. Consequently, the end of the baked dough is often torn off when the mold is removed, and it i5 possible here for the entire baked pastry to be de~LL~yed~ in particular if it consist~ of puff pastry. An attempt has already been made to remedy this by not winding up the ~trips of dough as far a~ the ends of the mold. Conse-quently, the baked pastry is ~horter or the mold has to be made longer, as a result of which space in the oven is lost during baking. An attempt haa thus alao already been made to remedy this by coating the dough, in particular at its ends, preferably with cgg yolk prior to baking in order that the dough does not expand to the ~ides.
~owever, the disadvantage with this measure is that the egg yolk, and thus the baked pastry, ~ticks fast to the mold at the point~ where the egg yolk ia in contact with the mold and the baked pastry, that is to ~ay the ends, here the baked pastry [~ic], with the result that, once again, there are difficulties in removing the mold from the baked pastry.
CA 02l77980 l999-04-l~
.
The technical problem of the present invention is to specify a mold for hollow pastry, in particular for baking Schiller horns or Mozart rolls, which can be removed easily, that is to say without difficulty, from the baked pastry after baking without destroying or damaging said baked pastry.
This object is achieved by a device for baking hollow pastry goods, in the case of which one or more strips of dough are wound onto a hollow body 10 prior to baking, characterized in that the hollow body comprises helically arranged, elastic wire coils.
Since an elastic wire which is wound helically to form the desired inner shape is now used as the mold, it is possible, after baking, for the wire to be extracted from the baked pastry by turning in the manner of a screw. Since the wire and thus the coils are elastic, their diameter decreases upon extraction from the baked pastry, with the result that the diameters of the wire coils become increasingly 20 smaller towards the end, turning of the helix causing the first wire coils to be released immediately from the interior of the baked pastry, but the further wire coils to be released only gradually. After a few helical turns, the entire wire helix can be drawn out of the baked pastry in an axial direction.
For this purpose, the last wire coil usually having the largest diameter advantageously terminates in a handle. For this purpose, the wire need only be extended and bent such that it is arranged, for 30 example, along the diameter of the last wire coil or is advantageously bent out of the plane of the last wire coil as a handle, advantageously in the form of a semicircle or ellipse [sic].
.. _ ... . .
217798~
Wo 95/1~08~ - 4 - PCT/FP94/04019 The wire itself ~Ype~;~ntly con~igt8 o~ ~t~inl~
steel. ~owever, it is also possible to use, a8 the wire, a heat-resistant plastic wire, as long as the latter is sufficiently ela6tic and, after baking, can be extracted from the baked pa~try by turning.
Further details of the invention can be gathered from the gllh~lA;m~.
An ~ y : '_'; t of the invention is r~res_~ted in the drawing, to be precise:
Fig. 1 Qhows a first ~ y e~bodiment;
Fig. 2 shows the view of Fig. l in the direction o~ the arrow II;
Fig. 3 show~ a modified ~ l~y : '-';- t.
According to Fig. 1, an elastic wire (1) is wound h~l;r~lly to form a helix (13), that is to say the helix (13) follows the surface of a truncated cone (10). The coils (2) of the helix (13) are spaced apart from one another. The truncated cone (10) formed by the wire coils (2) ha~ an opening (9) at its left-hand end and ~n opening (11) at its right-hand end. The dough cut into strip3 (7) is wound onto the helix (13).
During baking, the hot air can stream through the wire helix (13) on one ~ide, and it passes between the coil~ (2) of the helix (13) to the baking dough (17) from the inside. In the same ~anner, the strips (7) of dough are also exposed to the ;nf]~n~e of the oven heat fr ~
the outside.
During baking, the puffs swells up, with the re~ult that it a~sumes the baked-pastry shape (12), 21 77~
which, according to Fig. 1, corresponda to ~ Schiller horn. The ends (14, 15) of the Schiller horn may paas over the last coils (3, 4) of the helix (13) and poaition themaelvea over these coils.
In order, after baking, to remove the helix (13) trom the baked pastry, the last coil (4) (coil with the largest diameter) terminates, by way of an ~Yt~n~ of the wire, in a handle (5). The handle (5) is located in the plane of the last wire coil (4) and i8 bent over in the form Or a semicircle or half-ellipse in order to provide a good grip. In order to remove the helix (13) from the baked pastry (12), the helix ~13) ia turned, around the axis A-A of the helix (13), in the direction of the arrow (16). Due to the elasticity of the wire (}) uaed, at least the coils in the vicinity of the handle (5) become amaller, with the result that the helix (13) can be removed from the baked dough even ~t the point where the latter has poaitioned itaelf over the end (15).
Fig. 3 ahows a helix (19) whose coils (20) approximately follow the surface of the cylinder (22).
The cylinder (22) i8 tapered alightly towarda the left-hand end of the helix (19). The laat coil (26) of the helix (19) once again leavea an opening free, as does the last coil (25) at the right-hand end of the helix (19).
The last coil (25) once again terminates, by way of a wlre extenaion, in a handle (5) according to Flgs. 1 and 2. If stripa (7) of dough are a, ~ny-d on the helix (19), it is once again po3aihle for the air to atream into the interior of the helix (19) from the left-hand end and ~ = ~
21~7~
WO 95/15086 - 6 - PC~/EP94/04019 from the right-hand end of the same and to pass between the coils (20) onto the wound-up strips (7) of dough from the in3ide. During baking, the dough puf fs up to the baked-pastry shape (27), it being poss~ble for the baked dough at the end3 (28, 29) once again, as in Fig. 1, to position itself over the end coila (25, 26).
In order to remove the helix (19) from a Mozart roll baked in this way, the helix (19) iB once again turned with the aid of the handle (5), around the longi-tudinal axis B-B, in the direction of the arrow (23). In the process, the helix is extracted from the baked pastry by turning in the manner of a screw. At the same time, the diameter of the coils (20) being released from the baked pastry is reduced once again, with the result that the helix (19) can be removed from the baked pastry in the direction of the arrow (24) without the pastry being damaged.
The advantage with this helical design of the mold is that the mold on which the dough has been wound in the form o~ strip~ can be easily removed from the baked paatry without damaging the latter. A further fundamental advantage is that the baking heat reaches the baking dough e~tl~ ly uniformly from all sides i~ the wire coils have an air gap between them, this resulting in uniform baking and uniform bl~ ;ng, ~ 2177~8~WO 95/15086 - 7 - PCT/EP94/04019 List of designations wirQ
2 Wire coils 3 Narrowest wire coil 4 Largest wire coil Handle 7 Strips of dough 9 Opening Truncated cone 11 Ope~lng 12 Baked pastry 13 ~elix 14 Ends of the baked dough Ends of the baked dough 16 Arrow 17 Inner surface of the baking dough 18 Arrow 19 ~elix Wire coils 22 Cylinder 23 Arrow 24 Arrow Last wire coil on the right 26 Last wire coil on the left 27 6hape of the baked dough 28 End of the baked pastry 29 End of the baked p~stry 10, 22 ~ollow body 2~7~98~
- 8 - PCT/EP94/OgO19 A-A Axi8 B-B Axi8
Claims (18)
1. Device for baking hollow pastry goods, in the case of which one or more strips of dough are wound onto a hollow body prior to baking, characterized in that the hollow body (10, 22) comprises helically arranged, elastic wire coils (2, 21).
2. Device according to Claim 1, characterized in that the wire coils (2, 21) have an air gap between them.
3. Device according to Claim 1, characterized in that the wire coils (2) follow the surface of a truncated cone (10).
4. Device according to Claim 1, characterized in that the wire coils (21) follow the surface of a cylinder (22).
5. Device according to Claim 4, characterized in that, towards one end, the cylinder (22) is designed to taper slightly.
6. Device according to one or more of the preceding Claims 1 to 5, characterized in that the last wire coil (4, 25) at the end of the largest diameter of the hollow body (10, 22) terminates in a handle (5).
7. Device according to Claim 6, characterized in that the handle (5) comprises an extension of the wire of the last coil (4, 25).
8. Device according to Claim 7, characterized in that the wire piece designed as the handle (5) is ar-ranged approximately along the diameter of the last wire coil (4, 25).
9. Device according to Claim 7 or 8, characterized in that the wire piece designed as the handle (5) is bent out of the plane of the last wire coil (4, 25).
10. Device according to Claim 9, characterized in that the wire piece designed as a handle (5) runs approx-imately in the form of a semicircle or half-ellipse with respect to the plane of the last wire coil (4, 25).
11. Device according to Claim 1, characterized in that the wire coils (2, 21) run helically to the last, narrowest wire coil (3, 26).
12. Device according to Claim 1, characterized in that the wire diameter is from 1.5 to 4 mm.
13. Device according to Claim 1, characterized in that the wire coils (2, 21) are spaced apart from one another at least by the thickness of the wire (1) used.
14. Device according to Claim 1, characterized in that the wire (1) consists of a stainless steel.
15. Device according to Claim 1, characterized in that the wire (1) consists of a heat-resistant plastic material .
16. Device according to Claim 1, characterized in that the wire (1) is flexurally elastic.
17. Device according to Claim 1, characterized in that the wire coils (2, 21) have a non-stick coating.
18. Device according to Claim 17, characterized in that the wire coils (2, 21) have a coating of Teflon (tradename).
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE9318422U DE9318422U1 (en) | 1993-12-02 | 1993-12-02 | Device for baking hollow pasta |
| DEG9318422.0U | 1993-12-02 | ||
| PCT/EP1994/004019 WO1995015086A1 (en) | 1993-12-02 | 1994-12-02 | Device for baking hollow pastry goods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2177980A1 CA2177980A1 (en) | 1995-06-08 |
| CA2177980C true CA2177980C (en) | 1999-07-27 |
Family
ID=6901409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002177980A Expired - Fee Related CA2177980C (en) | 1993-12-02 | 1994-12-02 | Device for baking hollow pastry goods |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US5662030A (en) |
| EP (1) | EP0731637B1 (en) |
| JP (1) | JP2886687B2 (en) |
| AT (1) | ATE161146T1 (en) |
| AU (1) | AU674807B2 (en) |
| CA (1) | CA2177980C (en) |
| CZ (1) | CZ282834B6 (en) |
| DE (2) | DE9318422U1 (en) |
| PL (1) | PL176496B1 (en) |
| RU (1) | RU2106093C1 (en) |
| WO (1) | WO1995015086A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10060573B4 (en) * | 2000-12-06 | 2005-07-07 | Ralph Finger | Vegetable oil engine plant |
| US6780453B1 (en) | 2001-10-04 | 2004-08-24 | Anita L. Smith | Dough baking device and method |
| BE1018220A3 (en) * | 2008-07-17 | 2010-07-06 | Bakkerij Marc Hiel Bv Met Bepe | METHOD FOR MANUFACTURING A BUN AND BUN. |
| RU2544633C1 (en) * | 2014-02-18 | 2015-03-20 | Общество с ограниченной ответственностью "Корал Групп" | Method for preparation of bakery products, bakery product and bakery product rod-shaped holder |
| RU2617265C2 (en) * | 2015-09-22 | 2017-04-24 | Олег Валерьевич Носов | Method for manufacturing dough products |
| RU2720635C1 (en) * | 2019-02-28 | 2020-05-12 | Виктор Иванович Лихошерстов | Method for baking hollow inside dough cookie and device for implementation thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3410691A (en) * | 1966-07-26 | 1968-11-12 | Mary E. Stanley | Edible food article and process of preparing |
| US3424076A (en) * | 1966-11-21 | 1969-01-28 | Thomas H Bernatz | Apparatus for making a tortilla product |
| AT327129B (en) * | 1973-03-23 | 1976-01-12 | Haas Franz | DEVICE FOR THE PRODUCTION OF A HOLLOW CAKE FOR ACCOMPANYING A SOFT FULL MEASUREMENT |
| AT344633B (en) * | 1976-09-30 | 1978-08-10 | Haas Franz Sen | METHOD FOR MANUFACTURING THIN-WALLED WAFFLE BODIES, IN PARTICULAR WAFFLE CONTAINERS, WAFFLE CUPS, WAFFLE BOWLS, WAFFLE DISHES |
| AT384933B (en) * | 1984-05-04 | 1988-01-25 | Haas Franz Waffelmasch | METHOD AND DEVICE FOR THE PRODUCTION OF ROLLED, PREFERABLY CONE-SHAPED CAVES |
| IT1226082B (en) * | 1988-07-06 | 1990-12-10 | Scriba S P A | PROCESS AND PLANT FOR MAKING VARIOUS SHAPED WAFFLE PRODUCTS, IN PARTICULAR CONES AND SIMILAR FOR ICE CREAM AND FOOD. |
| DE3833394A1 (en) * | 1988-10-01 | 1990-04-12 | Gejza Katko | Grilled yeast spiral |
| DE4111012C1 (en) * | 1991-04-05 | 1992-06-25 | Heinz-Peter 3400 Goettingen De Wiebrecht | Ice cream cornet mfg. appts. for pref. cone prodn. - comprises baking moulds, endless conveyor, dough input-, baking- and removal-stations and winding heads |
| WO1994012035A1 (en) * | 1992-11-20 | 1994-06-09 | Conewich International | Conical food article and process for making same |
-
1993
- 1993-12-02 DE DE9318422U patent/DE9318422U1/en not_active Expired - Lifetime
-
1994
- 1994-12-02 RU RU96114914A patent/RU2106093C1/en not_active IP Right Cessation
- 1994-12-02 CZ CZ961528A patent/CZ282834B6/en not_active IP Right Cessation
- 1994-12-02 AT AT95902119T patent/ATE161146T1/en not_active IP Right Cessation
- 1994-12-02 WO PCT/EP1994/004019 patent/WO1995015086A1/en active IP Right Grant
- 1994-12-02 JP JP7515405A patent/JP2886687B2/en not_active Expired - Lifetime
- 1994-12-02 DE DE59404842T patent/DE59404842D1/en not_active Expired - Fee Related
- 1994-12-02 US US08/648,019 patent/US5662030A/en not_active Expired - Fee Related
- 1994-12-02 CA CA002177980A patent/CA2177980C/en not_active Expired - Fee Related
- 1994-12-02 EP EP95902119A patent/EP0731637B1/en not_active Expired - Lifetime
- 1994-12-02 AU AU11095/95A patent/AU674807B2/en not_active Ceased
- 1994-12-02 PL PL94314725A patent/PL176496B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0731637B1 (en) | 1997-12-17 |
| CZ282834B6 (en) | 1997-10-15 |
| AU674807B2 (en) | 1997-01-09 |
| JPH09502882A (en) | 1997-03-25 |
| WO1995015086A1 (en) | 1995-06-08 |
| DE59404842D1 (en) | 1998-01-29 |
| CA2177980A1 (en) | 1995-06-08 |
| JP2886687B2 (en) | 1999-04-26 |
| PL176496B1 (en) | 1999-06-30 |
| DE9318422U1 (en) | 1994-02-17 |
| EP0731637A1 (en) | 1996-09-18 |
| AU1109595A (en) | 1995-06-19 |
| US5662030A (en) | 1997-09-02 |
| RU2106093C1 (en) | 1998-03-10 |
| ATE161146T1 (en) | 1998-01-15 |
| PL314725A1 (en) | 1996-09-16 |
| CZ152896A3 (en) | 1996-09-11 |
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