Abstract: A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80° C. and 180° C. for the formation of a film on the surface of the dough through contact with said heated substrate.

Abstract: Provided is a method and device for shaping dough to produce baguettes, long loaves, elongate rolls or the like. Starting with a laminated dough strip being spread out over a conveyor belt the laminated dough strip is cut in the longitudinal direction into a plurality of smaller strips, transversely spacing the smaller strips apart from each other, and cutting them to length by a transverse cut so as to define smaller dough strip portions extending longitudinally over the conveyor belt in transverse rows substantially perpendicular to the longitudinal axis of the conveyor belt. At least one transverse row of longitudinal smaller dough strip portions is shaped, driven by an alternating transverse movement of a shaping plate extending transversely to said conveyor belt and located above said row(s).

Abstract: The transport device of the noria type includes a drive chain having links and being wound around two deflection wheels so as to describe a loop circuit. There is a first, ascending vertical chain strand and a second, descending vertical chain strand. One link of the chain holds a support arm extending in a direction perpendicular to the chain. The support arm is attached laterally to a link by a mount. The mount has a support surface at each of its ends. At least across one of these support surfaces, the mount rests on another, contiguous mount of another support arm attached to another link of the chain, on the ascending strand and descending strand.

Abstract: The transport device of the noria type includes a drive chain having links and being wound around two deflection wheels so as to describe a loop circuit. There is a first, ascending vertical chain strand and a second, descending vertical chain strand. One link of the chain holds a support arm extending in a direction perpendicular to the chain. The support arm is attached laterally to a link by a mount. The mount has a support surface at each of its ends. At least across one of these support surfaces, the mount rests on another, contiguous mount of another support arm attached to another link of the chain, on the ascending strand and descending strand.

Abstract: The support plate device for baked goods, pastries, or Viennese baked goods, includes at least one lower plate and at least two molds supported by the lower plate. The device further includes at least one upper plate, which covers the molds. The lower surface of the upper plate engages with the upper ends of the respective edges of the molds. There is a resilient return device for each mold, generating a force urging each mold individually and separately against the lower surface of the upper plate.

Abstract: The support plate device for baked goods, pastries, or Viennese baked goods, includes at least one lower plate and at least two molds supported by the lower plate. The device further includes at least one upper plate, which covers the molds. The lower surface of the upper plate engages with the upper ends of the respective edges of the molds. There is a resilient return device for each mold, generating a force urging each mold individually and separately against the lower surface of the upper plate.

Abstract: The invention relates to a sole for a bakery oven, wherein the bakery oven has at least one chamber for cooking baked products, Viennese bakery products, pastry products or similar. The inventive sole includes a woven mesh structure having wires and cables of stainless steel or similar. The invention also relates to a bakery oven having one such sole.