A METHOD FOR SEQUENTIAL DEPOSITION OF TASTE ENHANCING INGREDIENTS ON AND BETWEEN THE OTHER U\YERS OF A BAKERY PRODUCT AND AN APPARATUS THEREFOR.
FIELD OF THE INVENTION
The present invention relates to a method for sequential deposition of taste enhancing ingredients between layers of products in bakery industry, and an apparatus therefor.
BACKGROUND ART
In the bakery industry, certain ingredients such as fruits and nuts are added to the other layers of a biscuit, for the betterment of taste and to some extent for the betterment of appearance of the end product. It is traditionally known in the industry, that these taste enhancing ingredients such as nuts or fruit bits are added and mixed with the cream and the resultant mixture is then deposited as a single layer, sandwiched between the bottom and top shell of a biscuit. This single deposition process results in the ingredients losing their shape and even get enmeshed with cream. This adversely affects the quality and taste of the ingredients in the biscuits. Hence, the overall quality of the end product suffers a set back. Moreover this process also results in wide variations in quality and appearance of the end product. Furthermore, this process results in substantial involvement of cost and labour.
Thus there was long felt need to deposit the taste enhancing ingredients such as nuts or fruit bits sequentially on and between the other layers, such as creamy layers of a biscuit in multiple stages, independently, in sequences between the bottom and top shell of the biscuit, for betterment of the taste and appearance of the end product and also for reducing the cost involved in the present process.
OBJECTS OF THE INVENTION
The principal object of the present invention is to provide a method for sequential deposition of taste enhancing ingredients such as nuts or fruit bits, on and between the other layers such as creamy layers of a bakery product su ch as a biscuit, independently and sequentially, between the bottom and top shell of a biscuit.
It is a further object of the present invention to provide an apparatus for sequential deposition of taste enhancing ingredients such as nuts or fruit bits, on and between the other layers such as creamy layers of a biscuit, independently and sequentially, between the bottom and top shell of a biscuit.
It is a further object of the present invention to provide a method for ensuring
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uniform deposition of taste enhancing ingredients on and between the other layers such as creamy layers of a biscuit.
A further object of the present invention is to provide a biscuit having uniform deposition of taste enhancing ingredients, on and between the other layers such as creamy layers between its top and bottom shell.
A further object of the present invention is to provide a technique and apparatus in the biscuit industry for sequential deposition of taste enhancing ingredients such as nuts or fruit bits, on and between the other layers such as creamy layers of a biscuit, independently and sequentially, between the bottom and top shell of a biscuit, which is more cost effective and technically advanced as compared to what is known in the art.
All through out the specification, examples of the bakery product has been referred to as biscuits and those of taste enhancing ingredients have been stated as nuts and fruit bits, and the examples of other layers on and between which the taste enhancing layers are deposited have been stated as creamy layers ,but such examples are non-limiting and includes other ingredients as well, which should be common to persons skilled in the art.
SUMMARY OF THE INVENTION
Accordingly the present invention provides a method for sequential deposition of taste enhancing ingredients on and between the other layers of a bakery product, independently and sequentially, between the bottom and top shell of said product comprising, feeding the bottom shell of the product onto a conveyor means, deposition of at least an other layer such as herein described, partially over the bottom shell; deposition of taste enhancing ingredients over said at least other layer of the bottom shell; placing the top shell and collecting the bakery product in a collecting means.
In accordance with preferred embodiments of the method of the invention: -comprising, deposition of at least a second other layer, such as herein described over the said taste enhancing ingredients prior to placing the top shell of the bakery product.
-the said other layer(s) comprise(s), creamy layer(s) and the said bakery product comprises biscuit.
- said taste enhancing ingredients comprise nuts and fruit bits.
-said collecting means comprises a stacker.

The present invention also provides an apparatus for for sequential deposition of taste enhancing ingredients on and between the other layers of a bakery product independently and sequentially, between the bottom and top shell of said product comprising,at least two feeding means to feed the bottom and top shell of the product; operatively connected to at least one storing means specially adapted to feed at least one other layer and taste enhancing ingredients; a collecting means to collect the product; and a conveyor which travels in between the feeding means, storing means and the collecting means.
In accordance with preferred embodiments of the apparatus of the instant invention:
- there is provided at least two storing means for depositing at least two other layers.
- said feeding means, storing means and collecting means comprise chutes, bowl(s) and stacker respectively.
-said storing means/ bowls have specially designed nozzles for feeding the other layers and taste enhancing ingredients.
The present invention also provides a bakery product prepared by the method as described hereinbefore.
BRIEF DESCRIPTION OF THE DRAWING ACCOMPANYING THE PROVISIONAL SPECIFICATION
The nature and scope of the present invention will be better understood from the description of the drawing accompanying the provisional specification which are purely by way illustration and not by way of any limitation. In the drawing accompanying the provisional specification,
Fig 1 illustrates a plan view of one embodiment of the apparatus in accordance with the invention.
DESCRIPTION OF THE INVENTION
Figurel shows a plan view of an embodiment of the present invention where the bottom shell of the biscuit is fed through stainless steel feeding chute 100 on to a conveyor 110.
The conveyor travels along a stainless steel guide 120. When the bottom shell of the biscuit traveling along the conveyor reaches a point above which the first stainless steel bowl 130 is mounted on a powder coated machine frame 140, the cream stored in the bowl 130 is deposited in a controlled manner, onto it

through specifically designed brass nozzles which are fixed at the bottom of bowl 130. When the cream deposited bottom shell travels along the conveyor 110 and reaches a point above which second stainless bowl 150 is mounted on a powder coated machine fame 140, the fruit bits stored in the bowl 150 are deposited in a controlled manner onto it, through the specifically designed brass nozzles fixed at the bottom of the bowl 150. When the cream and ingredient deposited bottom shell further travels along the conveyor 110 and reaches a point above which the third stainless steel 160 is mounted on a powder coated machine frame 140, the cream stored in the bowl 160 is deposited in a controlled manner onto it though the specifically designed brass nozzles fixed at the bottom of the bowl 160. When the bottom shell with a fruit layer sandwiched between two creamy layers travels along the conveyor and reaches a point above which the stainless steel feeding chute 170 is mounted the top shell of the biscuit is placed onto it through the feeding chute 170. After the top shell is placed, the biscuit travels further in the conveyor 110 and gets collected in the stacker. 180.
The invention of FIG1 may be embodied in many other ways obvious to a person skilled in the art. To give example the bowl 130, the bowl150, bowl 160, bottom shell feeding chute 100, top shell feeding chute 170 can be made of any other material like say brass instead of stainless steel as shown in the embodiment above. To give another example nozzle can be made of an alloy.
Further the sequencing of operations can also be changed as follows: It can be somewhat as follows:
a) Cream - Fruit - Cream
b) One cream & fruit
c) Fruit & cream
All these combinations are possible in the system.
For the sake of understanding, the present description has followed the sequence of Cream- Fruit -Cream
Furthermore, the apparatus may contain two bowls and two chutes or three bowls and two chutes. The present description exemplifies three bowls and two chutes, purely for the sake of illustration.
In the conventional system, the fruits are mixed with the cream and with a single bowl it can be deposited, but this smashes the fruit bits and also the correct quantity of fruits can not be obtained.

The present invention ensures consistency in deposition which means every biscuit will have depositing ingredients and of a specific quantity.
All the stages of the deposition are interrelated and inter linked to ensure that the deposition ingredients are deposited in correct quantity and are retained in-between the creaming layers. The depositing ingredients are first measured to ensure consistency in the quantity and then deposited on the biscuit with the first layer of cream in a perfect synchronized manner. On the top of this the second layer of cream is deposited. The synchronization of all the three operation is very important. This explains the interrelation and interlinks of all the three operations.
The following advantages are achieved from the present invention:
i)Enmeshing of cream with the taste enhancing ingredients is prevented and thereby the correct taste of ingredients with the cream is obtained.
ii)The ingredients are kept in the place by sandwiching between the two sticky cream layers.
ill) The ingredients are dispensed in uniform quantity, thereby making the appearance of the ingredients over the cream biscuits to be uniform.
So, in a nutshell the invention provides for a multiple stage deposition apparatus comprising separate chutes to feed the bottom and top shell of the biscuit; multiple storing bowls with specially designed nozzles to feed the cream and ingredients; a stacker to collect the biscuit; and a conveyor which travels in between the chutes, bowls and the stacker. There is also provided a method for performing the deposition process on a bakery product such as biscuits. The process comprises the steps of feeding the bottom shell of the biscuit onto a conveyor system; deposition of cream partially over the bottom shell; deposition of ingredients over the creamy layer of the bottom shell; deposition of second creamy layer over the ingredients; placing the top shell over this second creamy layer and collecting the biscuit in a stacker.
The present invention has been described with reference to some drawings and preferred embodiments, purely for the sake of understanding and not by way of any limitation and the present invention includes all legitimate developments within the scope of what has been described hereinbefore and what has been claimed hereinafter.

WE CLAIM
1.A method for sequential deposition of taste enhancing ingredients on and between the other layers of a bakery product, independently and sequentially, between the bottom and top shell of said product comprising, feeding the bottom shell of the product onto a conveyor means, deposition of at least an other layer such as herein described, partially over the bottom shell deposition of taste enhancing ingredients over said at least other layer of the bottom shell; placing the top shell and collecting the bakery in a collecting means..
2.The method as claimed in claim 1 comprising, deposition of at least a second other layer, such as herein described over the said taste enhancing ingredients prior to placing the top shell of the product.
3. The method as claimed in any of claims 1 or 2 wherein the said other layer(s) comprise(s), creamy layer(s) and said bakery product comprises biscuit.
4. The method as claimed in any preceding claim wherein said taste enhancing ingredients comprise nuts and fruit bits.
5. The method as claimed in claim 1 wherein said collecting means comprises a stacker.
6.An apparatus for for sequential deposition of taste enhancing ingredients on and between the other layers of a bakery product, independently and sequentially, between the bottom and top shell of said product comprising.at least two feeding means to feed the bottom and top shell of the product; operatively connected to at least one storing means specially adapted to feed at least one other layer and taste enhancing ingredients; a collecting means to collect the bakery product; and a conveyor which travels in between the feeding means, storing means and the collecting means.
7. The apparatus as claimed in claim 6 wherein there is provided at least two storing means for depositing at least two other layers.
8. The apparatus claimed in any preceding claim wherein said feeding means, storing means and collecting means comprise chutes, bowl(s) and stacker respectively and said bakery product comprises biscuit.
9. The apparatus as claimed in any of the preceding claims wherein said storing means/ bowls have specially designed nozzles for feeding the other layers and taste enhancing ingredients.

10.A bakery product prepared by the method as claimed in claims 1 to 5.