TECHNICAL FIELD
The present subject matter is related, in general to bread manufacturing, and more
particularly, but not exclusively to a method of producing a bread mould device.
BACKGROUND
Bread dough may be baked in swing tray oven. The swing tray oven may have multiple trays
moving inside the swing tray oven. Heat may be transferred from radiant tube of the swing tray
oven to a bread mould surface through radiation and convection. Bread baking process may be
calibrated to particular temperature and time which is required for backing of bread.
Currently, the Oven tray surface may have been designed to accommodate 2 or 4 bread moulds
depending on the bread size and weight of the bread. Such bread mould device is not efficient as
most of the space on the oven tray surface remains utilized.
BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
Figure.1 illustrates environment for baking bread on swing tray oven
Figure. 2(a) illustrates Front view of the Bread Mould Device.
Figure. 2(b) illustrates Side view of the Bread Mould Device.
Figure.3 illustrates a flowchart showing method for.
It should be appreciated by those skilled in the art that any diagrams herein represent
conceptual views of illustrative systems embodying the principles of the present subject matter.
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SUMMARY
A bread mould device for baking breads; wherein the bread mould device comprises of one or
more bread mould. The bread mould device; wherein the one or more bread pockets are stacked.
The bread mould device; wherein the stacking of one or more bread mould results in uniformity
of heat distribution. The bread mould device; wherein the stacking of one or more bread is based
on space utilization ratio associated with an oven tray surface area and bread mould volume. The
bread mould device; wherein the space utilization ratio is based on total surface area and bread
mould volume.
A method of producing a bread mould device wherein the bread mould device comprises one or
more bread mould, the method comprises stacking one or more bread mould to produce bread
mould device.
DETAILED DESCRIPTION
In the present document, the word "exemplary" is used herein to mean "serving as an
example, instance, or illustration." Any embodiment or implementation of the present subject
matter described herein as "exemplary" is not necessarily to be construed as preferred or
advantageous over other embodiments.
While the disclosure is susceptible to various modifications and alternative forms,
specific embodiment thereof has been shown by way of example in the drawings and will be
described in detail below. It should be understood, however that it is not intended to limit the
disclosure to the particular forms disclosed, but on the contrary, the disclosure is to cover all
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modifications, equivalents, and alternative falling within the spirit and the scope of the
disclosure.
The terms “comprises”, “comprising”, or any other variations thereof, are intended to
cover a non-exclusive inclusion, such that a setup, device or method that comprises a list of
components or steps does not include only those components or steps but may include other
components or steps not expressly listed or inherent to such setup or device or method. In other
words, one or more elements in a system or apparatus proceeded by “comprises… a” does not,
without more constraints, preclude the existence of other elements or additional elements in the
system or method.
In the following detailed description of the embodiments of the disclosure, reference is
made to the accompanying drawings that form a part hereof, and in which are shown by way of
illustration specific embodiments in which the disclosure may be practiced. These embodiments
are described in sufficient detail to enable those skilled in the art to practice the disclosure, and it
is to be understood that other embodiments may be utilized and that changes may be made
without departing from the scope of the present disclosure. The following description is,
therefore, not to be taken in a limiting sense.
Figure.1 illustrates environment for baking breading baking bread on swing tray oven.
Figure. 2(a) illustrates Front view of the Bread Mould Device.
Figure. 2(b) illustrates Side view of the Bread Mould Device.
Figure. 3 illustrates a flowchart showing a method of producing a bread mould device
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Figure.1 illustrates environment for baking breading baking bread on swing tray oven.
The environment 100 may comprise swing tray oven 102, swing oven tray 104 and a bread
mould device 106 one or more bread pockets 108. The swing tray oven 102 may be an oven used
for baking breads. The swing oven tray 104 may be a large oven tray a flat, rectangular metal pan
used in the swing tray oven 102. The swing oven tray 104 may be made of aluminum. In bread
manufacturing process, swing tray oven 102 is preferred for higher capacity and quality of bread
manufacturing. The one or more bread pockets 108 may be one or more baking vessels in which
a portion of dough is placed to bake the bread. The one or more pockets 108 may be stacked
together to form a bread mould device 106.
Figure 2(a), 2(b) illustrates a bread mould device 106 comprising one or more bread
pockets 202. The one or more pockets 202 may be stacked together to form a bread mould device
106. The one or more bread pockets 202 may be stacked to form the bread mould device 106
based on space utilization ratio associated with the oven tray surface area and the bread pocket
volume. The space utilization ratio may be based on total surface area and bread pocket volume.
surface area associated with one of the one or more bread pockets 202 may be determined. The
length, breadth and height associated with one of the one or more bread pockets 202 may be
measured. Surface area associated with one of the one or more bread pockets may be determined,
based on the length and breadth of one of the one or more bread pockets.
The length, breath and height associated with oven surface tray 104 may be measured. Surface
area associated with oven surface tray 104 may be determined, based on the length and breadth
associated with oven surface tray.
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The Space Utilization Ratio may be determined based on Surface area associated with one of the
one or more bread pockets 202 and Surface area associated with oven surface tray 104. The
Space Utilization Ratio may be Surface area associated with oven surface tray divided by
Surface Area associated with one of the one or more bread pockets 202.
One or more bread pockets 202 may be stacked together to produce a bread mould device 106
based on the Space Utilization Ratio and results in uniformity of heat distribution among the one
or more bread pockets. The uniformity of heat distribution among the one or more bread pockets
may be achieved by ensuring gap 204 between the one or more bread pockets during stacking of
the one or more bread pockets. The uniformity of heat distribution may be realized when each of
one or more bread pockets receives uniform heat after being stacked to produce the bread mould
device
Figure 3 illustrates a method of producing a bread mould device.
At step 302, surface area associated with one of the one or more bread pockets may be
determined. The length, breadth and height associated with one of the one or more bread pockets
may be measured. Surface area associated with one of the one or more bread pockets may be
determined, based on the length and breadth of one of the one or more bread pockets.
At step 304, the length, breath and height associated with oven surface tray may be measured.
Surface area associated with oven surface tray may be determined, based on the length and
breadth associated with oven surface tray.
At step 306, a Space Utilization Ratio may be determined based on Surface area associated with
one of the one or more bread pockets and Surface area associated with oven surface tray. The
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Space Utilization Ratio may be Surface area associated with oven surface tray divided by
Surface Area associated with one of the one or more bread pockets.
At step 308, one or more bread pockets may be stacked together to produce a bread mould device
based on the Space Utilization Ratio and results in uniformity of heat distribution among the one
or more bread pockets. The uniformity of heat distribution among the one or more bread pockets
may be achieved by ensuring gap between the one or more bread pockets during stacking of the
one or more bread pockets. The uniformity of heat distribution may be realized when each of one
or more bread pockets receives uniform heat after being stacked to produce the bread mould
device.
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We Claim:
1. A bread mould device for baking breads wherein the bread mould device comprises one or
more bread mould.
2. The bread mould device as claimed in claim 1 wherein the one or more bread mould are
stacked.
3. The bread mould device as claimed in claim 2 wherein the stacking of one or more bread
mould results in uniformity of heat distribution.
4. The bread mould device as claimed in claim 2 wherein the stacking of one or more bread is
based on space utilization ratio associated with an oven tray surface area and bread mould
volume.
5. The bread mould device as claimed in claim 4 wherein the space utilization ratio is based on
total surface area and bread mould volume.
6. A method of producing a bread mould device wherein the bread mould device comprises one
or more bread mould, the method comprises stacking one or more bread mould to produce
bread mould device.
7. The method as claimed in claim 6 wherein the stacking of one or more bread mould results in
uniformity of heat distribution.
8. The method as claimed in claim 6 wherein the stacking of one or more bread is based on
space utilization ratio associated with an oven tray surface area and bread mould volume.
9. The method as claimed in claim 8 wherein the space utilization ratio is based on total surface
area and bread mould volume.