Franz Haas Waffelmaschinen Industriegesellschaft M.b.h.

Franz Haas Waffelmaschinen-industrie Aktiengesellschaft

Other

Mke Metall-und Kunststoffwaren Erzeugungs Gmbh

Suedmilch Aktiengesellschaft

Sudmilch Aktiengesellschaft

Biopac Biologische Verpackungssysteme Gesellschaft M.b.h.

Mke Metall- Und Kunststoffwaren Erzeugungsgmbh

Sedes Cosmetic Vertriebsgesellschaft M.b.h.

Franz Sen Haas

Johann Haas

Franz Haas, Jr

Karl Tiefenbacher

Erich Koletnik

Johann Sachsenhofer

Frank Buschbeck

Theodor Schmeskal

Fritz Obermaier

Werner G Munk

Manfred Klecker

Stefan Jiraschek

Friedrich Ivan

Craig Ellefson

Engelbert Baum

Gerhard Liebermann

Rudolf Schneider

Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate having the same thickness. Ribs () which penetrate or bridge the wave troughs ('&#x2033;) extend transversal to said undulation. The wave troughs (&#x2032;&#x2033;) of both surfaces or the top face and bottom face touch or penetrate an imaginary center line () of the cross-section of the waffle. The average wall thickness of the ribs () corresponds to the wall thickness of the corrugated plate (). The ribs () extend at an angle from or perpendicular to the apex line of the waves. The ribs () in the wave troughs (&#x2032;) located on the top face are offset by half a separation relative to the ribs (&#x2032;) of the wave troughs (&#x2032;&#x2033;) located on the bottom face. The angles (a, a &#x2032;) of the zigzag-type undulation () or the radii of curvature (r, r&#x2032;) can be varied according to the amount of dough used per spatial unit. Also disclosed is a baking mold () comprising vapor bars () at the periphery thereof, said vapor bars () being provided with vapor slots on the undulation () which tapers as a slot.

Waffle sheet

The invention proposes replacing the sugar partially or completely by erythritol and/or xylitol in baking mixtures or doughs for non-perishable baked goods made from flours and/or starches, which baked goods are deformed after the baking step in the still plastic state or in the state which has become plastic again by reheating, for example by wrapping, rolling, pressing, stamping, embossing, bending, folding or deep-drawing, the content of erythritol and/or xylitol when the sugar is completely replaced being from 12 to 55% by weight, in particular from 13 to 50% by weight, based on flour and/or starch.

Use of erythritol and/or xylitol in baking mixtures or doughs for non-perishable goods made from flours and/or starches as partial or complete sugar replacement

A charging device for a baking oven, in which the baking molds that travel through its baking line are formed by the revolving top and bottom baking plates of the oven, whose baking surfaces, which face each other along the baking line, define the top and bottom sides of the molded bodies in the baking molds. The bottom baking plates pass through an input station situated in front of the baking line in a horizontal section of their revolution. The charging device comprises a dough piece setting device in the input station above the path of the bottom baking plates, which is temporarily movable jointly with the bottom baking plates and which sets the dough pieces down at predetermined locations on the baking surfaces of the bottom baking plates.

Charging device for a baking oven for producing baked molded bodies

A baking oven for producing baked molded bodies has a baking line that extends along a plane from an input station to an output station. The baking molds are each formed of a bottom baking plate and a top baking plate that is set down onto the top surface of the lower baking plate. The baking molds are transported through the baking line by a lower conveyor that carries the lower mold halves. An upper conveyor above the baking line transports the upper mold halves through their path of revolution above the plane of the baking line with the plates suspended and substantially horizontally aligned and with the baking surfaces always facing down. At the beginning of the baking line, the upper conveyor sets the top baking plates, which are substantially horizontally aligned, down onto the bottom baking plates for forming the baking molds, and at the end of the baking line, it lifts them from the bottom baking plates for opening the baking molds. The baking plates have aligning elements that mate with one another when a top baking plate is lowered onto a bottom baking plate and align the top plate during placement on the bottom plate.

Oven for producing baked molded bodies

The baking device produces endless strips of baked goods from pourable baking dough. A cylindrical baking ring of metal is disposed to rotate about its central axis, while it is supported outside its center. The baking ring has one or more endless baking surfaces on which the strips are produced. A stationary depositing device deposits baking mass onto the rotating baking surface before the baking surface travels into a baking zone. A stationary receiving device removes the at least partially baked strips from the baking ring for further processing. A stationary electrical induction coil is disposed in the baking zone. The induction coil is arranged adjacent the baking ring so that the ring, as it moves through the magnetic field of the coil, is heated by induction for generating heat with which the strips are baked from below.

Baking device for producing endless bands

An apparatus for cutting a wafer sandwich into a plurality of rectangular pieces has a support surface defining a transport path extending longitudinally through a longitudinal-cutting station and a transverse-cutting station. A plurality of stationary and transversely spaced longitudinal blades extend across the path in the longitudinal-cutting station. The surface is formed in the transverse-cutting station with a plurality of transversely extending and longitudinally spaced slots. An abutment is displaceable immediately downstream of the transverse-cutting station between a blocking position in the path and a retracted position clear of the path. A plurality of transverse blades are displaceable transversely in the slots of the transverse-cutting station across the path. A conveyor above the surface has pusher elements engageable with the wafer sandwich for pushing it longitudinally in a transport direction along the path through the longitudinal-cutting station, into the transverse-cutting station and against the abutment in the blocking position thereof, and out of the transverse-cutting station in the retracted position of the abutment.

Apparatus for cutting wafer sandwiches

A baking apparatus for the production of foamed carbohydrate-based baked products which expand during the baking process has a baking tongs with a pair of tong parts hinged together and a baking mold whose mold halves are each received in a respective one of the tong parts. The hinge has hinge sections connected by two pivot pins with pivot axes offset from one another and enabling a change in the volume of the baking mold. Opposite the hinge sections, a holding device can hold the baking tongs closed.

Method for production of edible, thin molded structures which are at least partially or completely decomposable

An apparatus for baking thin-walled shaped bodies has a baking shaft defining adjacent up and down paths and a respective stack of pairs of cavity-forming baking plates in the shaft at each of the paths. A heater in the shaft heats the stacks between upper and lower ends thereof. A lower transporter conveys plates from the lower end of the down-path stack to the lower end of the up-path stack and an upper transporter conveys plates from the upper end of the up-path stack to the upper end of the down-path stack. Upper and lower fillers and strippers above the respective upper and lower transporter deposit a bakable preproduct on the plates and for removing a baked product from the plates. The plates are transferred from the downstream end of the lower transporter to the lower end of the up stack which is thus stepped upward, and are transferred from the lower end of the down stack to the upstream end of the lower transporter to step the down stack downward.

Continuous production two stack baking apparatus

Filled wafer blocks are made by feeding preliminary blocks at a lower level to a stacking station and then feeding a wafer sheet coated on an upper side with a spread to that location, gripping them and inverting them as they are laid on the lower block to form a filled block in the production of filled wafers and the like. The filled wafer blocks can also have uncoated sheets laid onto the blocks.

Method and apparatus for manufacturing filled wafer blocks

A baked product in the form of waffles or wafers can be made from a mass which is comprised of flour, oils, fats and lecithin-containing additives, and water by baking in a baking mold, on drum or belt. At least a partial substitute for the lecithin containing component is monostearyl citrate which is added and is effective to facilitate separation of the product from the baking surface.

Method of manufacturing edible waffle products

A baking oven has a multiplicity of baking sheet units stacked one above the other and added to below, after bakable mass has been deposited on a lower most member of the stack, so that the individual molds formed by each upper and lower sheet are closed and held closed by the weight of the sheets above it. The sheets are separated at the top of the stack and recycled to the bottom to receive a new portion of the bakable material.

Baking oven for producing thin-walled shaped products with baking forms each consisting of two form halves which open and close

Method and devices for production of edible, thin moulded structures

Baking device for production of endless strips

A foil or membrane for covering bone defect locations and for promoting bone regeneration, comprised of titanium and which is inelastic, stress-free and plastically deformable. The foil has a thickness of less than 0.1 mm. The thickness lies especially in a range of 0.025 mm. It is advantageously roughened at least on one surface or grooved. Cut pieces have a cut burr which projects from one surface and in the use of the foil, turned to the bone with sealing edges. A method of making such a foil with the aforesaid characteristics comprises a removal of the surfaces of the rolled foil by a chemical foil until the desired thickness is reached. A nail for fixing the foil in position has a spherical shaped head and in its concavity merges with a saw-tooth barbed pin with a radius.

Growing community of inventors

Vienna, Austria

Franz Sen Haas