Method and device for orienting wound dough products in a defined end position

Abstract

The invention relates to a method for orienting wound dough products ( 02 ) in a defined end position, wherein the dough product ( 02 ) is produced by winding a triangular or trapezoidal dough piece ( 01 ), and wherein the dough product ( 02 ) is wound starting from the base ( 03 ) of the dough piece ( 01 ), and wherein the narrower tip ( 04 ) of the dough piece ( 01 ) forms an end ( 05 ) protruding on the outside on the circumference of the dough product ( 02 ), and wherein the end position of the dough product ( 02 ) is defined by a specific position of the end ( 05 ) protruding on the outside, wherein the wound dough product ( 02 ) is driven along a predefined segment or for a predefined time with a driving torque or a driving force so as to rotate about the longitudinal axis of the dough product in order to thereby effect a rolling motion of the dough product ( 02 ) on a support ( 08, 14 ), wherein the rotational direction of the rolling motion of the dough product ( 02 ) corresponds to the winding direction from the inside to the outside of the wound dough product ( 02 ), and wherein the rolling motion is stopped by the rolling resistance caused by the end ( 05 ) when the defined end position in which the end ( 05 ) of the dough product abuts on the support ( 08, 14 ) is reached.

1 . A method for orienting wound dough products ( 02 ) in a defined end position, wherein the dough product ( 02 ) is produced by winding a triangular or trapezoidal dough piece ( 01 ), and wherein the dough product ( 02 ) is wound starting from the base ( 03 ) of the dough piece ( 01 ) and wherein the narrower tip ( 04 ) of the dough piece ( 01 ) forms an end ( 05 ) protruding on the outside on the circumference of the dough product ( 02 ), and wherein the end position of the dough product ( 02 ) is defined by a specific position of the end ( 05 ) protruding on the outside,
 characterized in that   the wound dough product ( 02 ) is driven along a predefined segment or for a predefined time with a driving torque or a driving force so as to rotate about the longitudinal axis of the dough product in order to thereby effect a rolling motion of the dough product ( 02 ) on a support ( 08 ,  14 ), wherein the rotational direction of the rolling motion of the dough product ( 02 ) corresponds to the winding direction from the inside to the outside of the wound dough product ( 02 ), and wherein the rolling motion is stopped by the rolling resistance caused by the end ( 05 ) when the defined end position in which the end ( 05 ) of the dough product abuts on the support ( 08 ,  14 ) is reached.   
     
     
         2 . The method according to  claim 1 ,
 characterized in that   a downhill slope force is utilized as a driving force for the rolling motion of the dough product ( 02 ), said downhill slope force being caused by the dead weight of the dough product ( 02 ) on an inclined support ( 08 ).   
     
     
         3 . The method according to  claim 1 ,
 characterized in that   sliding friction forces are utilized as a driving force for the rolling motion of the dough product ( 02 ), said sliding friction forces being transmitted to the dough product ( 02 ) by the bristles ( 15 ) of a circulating brush drive ( 13 ).   
     
     
         4 . The method according to  claim 1 ,
 characterized in that   the wound dough product ( 02 ) is accelerated or decelerated in the predefined segment, the resulting torque being utilized as a driving torque for the rolling motion of the dough product ( 02 ).   
     
     
         5 . The method according to  claim 4 ,
 characterized in that   the wound dough product ( 02 ) is accelerated or decelerated by being transferred from a first continuously driven conveyor belt ( 19 ) with a first conveying speed (v 1 ) to a second continuously driven conveyor belt ( 20 ) with a second conveying speed (v 2 ) and is thereby set in the desired rolling motion.   
     
     
         6 . The method according to any of the  claims 1  to  5 ,
 characterized in that 
 prior to being wound, the dough piece ( 01 ) is reshaped, in particular by means of a sectional rolling-out, in such a manner that the tip ( 04 ) forming the end ( 05 ) forms a bulge of the dough piece ( 01 ). 
 
     
     
         7 . The method according to any of the  claims 1  to  6 ,
 characterized in that 
 after having reached the defined end position, in which the end ( 05 ) of the wound dough product ( 02 ) abuts on the support ( 08 ,  14 ), the dough product ( 02 ) is rolled by a defined angle into a second defined end position. 
 
     
     
         8 . The method according to  claim 7 ,
 characterized in that   in the second defined end position, the end ( 05 ) of the wound dough product ( 02 ) comes to rest between the dough product ( 02 ) and the support ( 08 ,  14 ).   
     
     
         9 . The method according to  claim 8 ,
 characterized in that   in the second defined end position, the wound dough product ( 02 ) is pressed against the support ( 08 ,  14 ) so that the end ( 05 ) of the wound dough product ( 02 ) is pressed against the circumference of the wound dough product ( 02 ).   
     
     
         10 . The method according to any of the  claims 1  to  9 ,
 characterized in that 
 after being oriented in an end position, the wound dough product ( 02 ) is bent around its vertical axis so as to bring the two tips closer together, in particular that the two tips of the wound dough product ( 02 ) are brought into contact with one another. 
 
     
     
         11 . A device for implementing a method for orienting wound dough products ( 02 ) in a defined end position according to any of the  claims 1  to  10 ,
 characterized in that 
 the device ( 06 ) has an inclined support ( 08 ) on which the dough products ( 02 ) can roll, driven by the downhill slope force caused by the inclination, wherein the inclination angle of the support ( 08 ) is so small that, after the dough products have reached the end position in which the end ( 05 ) of the wound dough product ( 02 ) abuts on the support ( 08 ), the rolling motion of the dough products ( 02 ) is precluded due to the rolling resistance caused by the end ( 05 ) in spite of a continuing downhill slope force. 
 
     
     
         12 . The device according to  claim 11 ,
 characterized in that   the inclination angle of the support ( 08 ) is adjustable.   
     
     
         13 . A device for implementing a method for orienting wound dough products ( 02 ) in a defined end position according to any of the  claims 1  to  10 ,
 characterized in that 
 the device ( 12 ) comprises a circulating brush drive ( 13 ) whose bristles ( 15 ) are driven to slide past the dough products ( 02 ) so as to transmit by sliding friction the force necessary for the rolling motion of the dough products ( 02 ), wherein the overall sliding friction force transmitted by the bristles ( 15 ) is so small that, after the dough products have reached the end position in which the end ( 05 ) of the wound dough product ( 02 ) abuts on the support ( 14 ), a rolling motion of the dough products ( 02 ) is precluded due to the rolling resistance caused by the end ( 05 ) of the wound dough product ( 02 ) in spite of a continuing sliding friction force. 
 
     
     
         14 . The device according to any of the  claims 11  to  13 ,
 characterized in that 
 the support ( 08 ,  14 ) is realized in the manner of a continuously driven conveyor belt ( 09 ). 
 
     
     
         15 . A device for implementing a method for orienting wound dough products ( 02 ) in a defined end position according to any of the  claims 1  to  10 ,
 characterized in that 
 the device ( 18 ) has a first conveyor belt ( 19 ) circulating with a first conveying speed (v 1 ) and a second conveyor belt ( 20 ) circulating with a second conveying speed (v 2 ) which is different from the first conveying speed, wherein the wound dough products ( 02 ) are accelerated or decelerated when being transferred from the first conveyor belt ( 19 ) to the second conveyer belt ( 20 ) due to the difference between the first conveying speed (v 1 ) and the second conveying speed (v 2 ) and thereby are set in the desired rolling motion, wherein the difference between the first conveying speed (v 1 ) and the second conveying speed (v 2 ) is so small that, after the dough product has reached the end position in which the end ( 05 ) of the wound dough product ( 02 ) abuts on the support, a rolling motion of the dough products ( 02 ) is precluded due to the rolling resistance caused by the end ( 05 ) of the wound dough product ( 02 ). 
 
     
     
         16 . The device according to  claim 15 ,
 characterized in that   the conveying speed (v 1 ) of the first conveyor belt ( 19 ) and/or the conveying speed (v 2 ) of the second conveyor belt ( 20 ) is adjustable, in particular controllable.   
     
     
         17 . The device according to any of the  claims 11  to  16 ,
 characterized in that 
 downstream of the device ( 06 ,  12 ,  18 ), an adjusting device ( 10 ) is arranged, by means of which, after the dough product ( 02 ) has reached the defined end position in which the end ( 05 ) of the wound dough product ( 02 ) abuts on the support ( 08 ,  14 ), the dough product ( 02 ) can be rolled by a defined angle into a second end position. 
 
     
     
         18 . The device according to any of the  claims 11  to  17 ,
 characterized in that 
 downstream of the device ( 06 ,  12 ,  18 ), a flat-pressing device ( 10 ) is arranged, by means of which the wound dough product ( 02 ) can be compressed in the second end position so as to press the end ( 05 ) of the wound dough product ( 02 ) against the circumference of the wound dough product ( 02 ) and, at the same time, preclude the wound dough product ( 02 ) from rolling any further. 
 
     
     
         19 . The device according to  claims 16  and  18 ,
 characterized in that 
 downstream of the device, a combined adjusting and flat-pressing device ( 10 ) is arranged which is realized in the manner of a continuously driven flat-pressing conveyor belt ( 11 ), wherein the distance between the support ( 09 ,  20 ) and the flat-pressing conveyor belt ( 11 ) is smaller than the diameter of the croissant on the side of the entry and becomes smaller in the transport direction in the direction of the exit side of the wound dough pieces ( 02 ), and wherein the support ( 09 ,  20 ) and the flat-pressing conveyor belt ( 11 ) can be driven with a differential speed in order to roll the wound dough product ( 02 ) by a defined angle from the first end position into the second end position.