EDIBLE LID FOR A DRINKING VESSEL
The invention relates to a method, to a production system, and to an edible lid which is designed to cover a drinking vessel and to interlockingly or frictionally connect thereto, comprising the following production steps: - inserting a dough (1) into an open baking mould (2), wherein the baking mou...
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| creator | LUTZ, Sandra WEIDNER, Timo MÜLLNER, Michael SIKORA, Andreas HAIMER, Emmerich CLEMENZ, Andreas GREIL, Johannes OSMIC, Fadmar BUCZOLITS, Peter BOZIC, Jovica |
| description | The invention relates to a method, to a production system, and to an edible lid which is designed to cover a drinking vessel and to interlockingly or frictionally connect thereto, comprising the following production steps: - inserting a dough (1) into an open baking mould (2), wherein the baking mould (2) is adapted to the shape of the lid to be formed; - closing and locking the baking mould (2); - baking the dough (1), located in the baking mould (2), for a baking time, in particular by moving the baking mould (2) through a heated baking chamber (8), the pressure in the baking mould (2) being increased during the baking process by volatile dough ingredients leaving the dough (1); - opening the baking mould (2); and removing the blank that has been baked from the dough (1) to form a dimensionally stable body. |
| format | Patent |
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BOZIC, Jovica</creatorcontrib><description>The invention relates to a method, to a production system, and to an edible lid which is designed to cover a drinking vessel and to interlockingly or frictionally connect thereto, comprising the following production steps: - inserting a dough (1) into an open baking mould (2), wherein the baking mould (2) is adapted to the shape of the lid to be formed; - closing and locking the baking mould (2); - baking the dough (1), located in the baking mould (2), for a baking time, in particular by moving the baking mould (2) through a heated baking chamber (8), the pressure in the baking mould (2) being increased during the baking process by volatile dough ingredients leaving the dough (1); - opening the baking mould (2); and removing the blank that has been baked from the dough (1) to form a dimensionally stable body.</description><language>eng ; fre ; ger</language><subject>BAKERS' OVENS ; BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; 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- closing and locking the baking mould (2); - baking the dough (1), located in the baking mould (2), for a baking time, in particular by moving the baking mould (2) through a heated baking chamber (8), the pressure in the baking mould (2) being increased during the baking process by volatile dough ingredients leaving the dough (1); - opening the baking mould (2); and removing the blank that has been baked from the dough (1) to form a dimensionally stable body.</description><subject>BAKERS' OVENS</subject><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES OR EQUIPMENT FOR BAKING</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBwdfF08nFV8PF0UXDzD1JwVHAJ8vTz9vRzVwhzDQ529eFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuASaGlpbmRhaOhsZEKAEAiDshLQ</recordid><startdate>20230628</startdate><enddate>20230628</enddate><creator>LUTZ, Sandra</creator><creator>WEIDNER, Timo</creator><creator>MÜLLNER, Michael</creator><creator>SIKORA, Andreas</creator><creator>HAIMER, Emmerich</creator><creator>CLEMENZ, Andreas</creator><creator>GREIL, Johannes</creator><creator>OSMIC, Fadmar</creator><creator>BUCZOLITS, Peter</creator><creator>BOZIC, Jovica</creator><scope>EVB</scope></search><sort><creationdate>20230628</creationdate><title>EDIBLE LID FOR A DRINKING VESSEL</title><author>LUTZ, Sandra ; 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- closing and locking the baking mould (2); - baking the dough (1), located in the baking mould (2), for a baking time, in particular by moving the baking mould (2) through a heated baking chamber (8), the pressure in the baking mould (2) being increased during the baking process by volatile dough ingredients leaving the dough (1); - opening the baking mould (2); and removing the blank that has been baked from the dough (1) to form a dimensionally stable body.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BAKERS' OVENS BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR BAKING PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | EDIBLE LID FOR A DRINKING VESSEL |
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