| 摘要 |
FIELD: food products. ^ SUBSTANCE: waffle sheet in the form of long-term storage bakery product is characterised by ribbed structure on the opposite surfaces of the base layer. The base layer is formed as an even-thickened wavy plate (1, 10, 11, 12) with sinuous or faceted, trapezoid waviness It is crossed by the ribs (5, 5', 6) which pass through the wave troughs (3, 3', 3", 3"') or overlap them. Wave troughs (3,3'3",3"') on both surfaces or upper and lower side touch imaginary center line (4) of the waffle sheet crosscut or pass across it. Average thickness of rib (5, 5', 6) walls corresponds to the thickness of the wavy plate (1, 10, 11, 12) walls. Ribs (5, 5', 6) are inclined or perpendicularly oriented to the apexes lines Ribs (6) in the wave troughs (3', 3") on the upper side are shifted for half a step in relation to the ribs (5, 5') of the wave troughs (3', 3") on the lower side. Angle (alpha, alpha') of zigzag waviness (14) or radiuses of curvature (r, r') can be altered depending on the desired dough fraction per unit volume. Baking mould (13) comprises vapour bars (15) with vapour slots at the waviness (14) ending in the form of a slot. ^ EFFECT: ensuring manufacturing of waffle sheet with even baking at minimal baking time and with even colouring. ^ 7 cl, 8 dwg. |
