| 摘要 |
The method for producing an elongated rod-like pastry (7) from a dough, comprises producing a cord portion (4) from the dough, whose length corresponds to the length of two pastries to be produced, and hanging the cord portion over a holder (6) such as a pole so that the cord portion is hanged on both sides, where each cord portion in the hanging condition passes through backing process and after the backing process each cord portion is broken into two pastries. Two breaking points are introduced transversely oriented to the longitudinal extent in the middle of the cord portion. The method for producing an elongated rod-like pastry (7) from a dough, comprises producing a cord portion (4) from the dough, whose length corresponds to the length of two pastries to be produced, and hanging the cord portion over a holder (6) such as a pole so that the cord portion is hanged on both sides, where each cord portion in the hanging condition passes through backing process and after the backing process each cord portion is broken into two pastries. Two breaking points are introduced transversely oriented to the longitudinal extent in the middle of the cord portion, where each breaking point is arranged in a distance to the middle of the cord portion that corresponds to the half width of the contact surface between the cord portion and the holder. The cord portions are produced from a cord by extrusion from the dough, where each cord and/or each cord section is stored on a conveyor belt. Each cord is separated from the conveyor belt by cutting into several cord portions. The introduction of the breaking point is carried out on the conveyor belt. The pastries are formed in twisted or rod-shaped manner. |
