| 摘要 |
The way of protection of originality of bread, according to the invention, moreover bread is a kind of baking and it is a traditional food product made of mixture of flour with water and other raw materials and additions, characterised in that, it is realised in two stages. In the first stage one makes an identifier in a shape of a mark, and in the second stage the bread being made one marks with a formed identifier. The identifier, by means of which one marks bread, one makes in such a way, that the identifier one made is the only one and unique and in the identifier there are data identifying the originality of bread, but marking bread with an identifier relies on that that the identifier which one made one carries to bread. In the first version one makes an identifier basing on the received order and the bread which one makes basing on the order, one marks with the formed identifier. In this version one places the date and the hour of the received order as data in the identifier. In the second version one forms the identifier without an order and bread which one makes without the order one marks with the formed identifier. In this version one places the date and the hour concerning the marked bread as data in the identifier. The identifier which one made one carries to bread before baking bread in such a way that in the formed dough one places medium with an identifier or one carries the formed identifier to bread during baking it in such a way that one copies an identifier by concave or protuberant mark by means of matrix, advantageously on the bottom of bread or one carries the formed identifier to bread after baking bread, in such a way that one writes the identifier on bread by means of laser beams.
|
