Abstract: Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate having the same thickness. Ribs (5, 5?, 6) which penetrate or bridge the wave troughs (3, 3?, 3?, 3??) extend transversal to said undulation. The wave troughs (3, 3?, 3?, 3??) of both surfaces or the top face and bottom face touch or penetrate an imaginary center line (4) of the cross-section of the waffle. The average wall thickness of the ribs (5, 5, 6) corresponds to the wall thickness of the corrugated plate (1, 10, 11, 12). The ribs (5, 5?, 6) extend at an angle from or perpendicular to the apex line of the waves. The ribs (6) in the wave troughs (3, 3?) located on the top face are offset by half a separation relative to the ribs (5, 5?) of the wave troughs (3, 3??) located on the bottom face.

Abstract: The invention proposes replacing the sugar partially or completely by erythritol and/or xylitol in baking mixtures or doughs for non-perishable baked goods made from flours and/or starches, which baked goods are deformed after the baking step in the still plastic state or in the state which has become plastic again by reheating, for example by wrapping, rolling, pressing, stamping, embossing, bending, folding or deep-drawing, the content of erythritol and/or xylitol when the sugar is completely replaced being from 12 to 55% by weight, in particular from 13 to 50% by weight, based on flour and/or starch.

Abstract: Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate having the same thickness. Ribs (5, 5?, 6) which penetrate or bridge the wave troughs (3, 3?, 3?, 3??) extend transversal to said undulation. The wave troughs (3, 3?, 3?, 3??) of both surfaces or the top face and bottom face touch or penetrate an imaginary center line (4) of the cross-section of the waffle. The average wall thickness of the ribs (5, 5, 6) corresponds to the wall thickness of the corrugated plate (1, 10, 11, 12). The ribs (5, 5?, 6) extend at an angle from or perpendicular to the apex line of the waves. The ribs (6) in the wave troughs (3, 3?) located on the top face are offset by half a separation relative to the ribs (5, 5?) of the wave troughs (3, 3??) located on the bottom face.

Abstract: A charging device for a baking oven, in which the baking molds that travel through its baking line are formed by the revolving top and bottom baking plates of the oven, whose baking surfaces, which face each other along the baking line, define the top and bottom sides of the molded bodies in the baking molds. The bottom baking plates pass through an input station situated in front of the baking line in a horizontal section of their revolution. The charging device comprises a dough piece setting device in the input station above the path of the bottom baking plates, which is temporarily movable jointly with the bottom baking plates and which sets the dough pieces down at predetermined locations on the baking surfaces of the bottom baking plates.

Abstract: A baking oven for producing baked molded bodies has a baking line that extends along a plane from an input station to an output station. The baking molds are each formed of a bottom baking plate and a top baking plate that is set down onto the top surface of the lower baking plate. The baking molds are transported through the baking line by a lower conveyor that carries the lower mold halves. An upper conveyor above the baking line transports the upper mold halves through their path of revolution above the plane of the baking line with the plates suspended and substantially horizontally aligned and with the baking surfaces always facing down. At the beginning of the baking line, the upper conveyor sets the top baking plates, which are substantially horizontally aligned, down onto the bottom baking plates for forming the baking molds, and at the end of the baking line, it lifts them from the bottom baking plates for opening the baking molds.

Abstract: A baking oven for producing baked molded bodies has a baking line that extends along a plane from an input station to an output station. The baking molds are each formed of a bottom baking plate and a top baking plate that is set down onto the top surface of the lower baking plate. The baking molds are transported through the baking line by a lower conveyor that carries the lower mold halves. An upper conveyor above the baking line transports the upper mold halves through their path of revolution above the plane of the baking line with the plates suspended and substantially horizontally aligned and with the baking surfaces always facing down. At the beginning of the baking line, the upper conveyor sets the top baking plates, which are substantially horizontally aligned, down onto the bottom baking plates for forming the baking molds, and at the end of the baking line, it lifts them from the bottom baking plates for opening the baking molds.

Abstract: A charging device for a baking oven, in which the baking molds that travel through its baking line are formed by the revolving top and bottom baking plates of the oven, whose baking surfaces, which face each other along the baking line, define the top and bottom sides of the molded bodies in the baking molds. The bottom baking plates pass through an input station situated in front of the baking line in a horizontal section of their revolution. The charging device comprises a dough piece setting device in the input station above the path of the bottom baking plates, which is temporarily movable jointly with the bottom baking plates and which sets the dough pieces down at predetermined locations on the baking surfaces of the bottom baking plates.

Abstract: The baking device produces endless strips of baked goods from pourable baking dough. A cylindrical baking ring of metal is disposed to rotate about its central axis, while it is supported outside its center. The baking ring has one or more endless baking surfaces on which the strips are produced. A stationary depositing device deposits baking mass onto the rotating baking surface before the baking surface travels into a baking zone. A stationary receiving device removes the at least partially baked strips from the baking ring for further processing. A stationary electrical induction coil is disposed in the baking zone. The induction coil is arranged adjacent the baking ring so that the ring, as it moves through the magnetic field of the coil, is heated by induction for generating heat with which the strips are baked from below.

Abstract: The baking device produces endless strips of baked goods from pourable baking dough. A cylindrical baking ring of metal is disposed to rotate about its central axis, while it is supported outside its center. The baking ring has one or more endless baking surfaces on which the strips are produced. A stationary depositing device deposits baking mass onto the rotating baking surface before the baking surface travels into a baking zone. A stationary receiving device removes the at least partially baked strips from the baking ring for further processing. A stationary electrical induction coil is disposed in the baking zone. The induction coil is arranged adjacent the baking ring so that the ring, as it moves through the magnetic field of the coil, is heated by induction for generating heat with which the strips are baked from below.

Abstract: The invention proposes replacing the sugar partially or completely by erythritol and/or xylitol in baking mixtures or doughs for non-perishable baked goods made from flours and/or starches, which baked goods are deformed after the baking step in the still plastic state or in the state which has become plastic again by reheating, for example by wrapping, rolling, pressing, stamping, embossing, bending, folding or deep-drawing, the content of erythritol and/or xylitol when the sugar is completely replaced being from 12 to 55% by weight, in particular from 13 to 50% by weight, based on flour and/or starch.

Abstract: An apparatus for cutting a wafer sandwich into a plurality of rectangular pieces has a support surface defining a transport path extending longitudinally through a longitudinal-cutting station and a transverse-cutting station. A plurality of stationary and transversely spaced longitudinal blades extend across the path in the longitudinal-cutting station. The surface is formed in the transverse-cutting station with a plurality of transversely extending and longitudinally spaced slots. An abutment is displaceable immediately downstream of the transverse-cutting station between a blocking position in the path and a retracted position clear of the path. A plurality of transverse blades are displaceable transversely in the slots of the transverse-cutting station across the path.

Abstract: Edible wafer rolls are produced by baking an endless plastically deformable wafer strip from a flowable sugar containing wafer dough, directing the wafer strip continuously from the hot endless revolving baking surface onto a continuously rotating mandrel juxtaposed with a counter rotating winding roller, grasping the leading portion of the strip and pulling it around the mandrel toward a following wafer strip portion. The wafer is wound in helically overlapping turns to form the hollow wafer body which is cutting into wafer rolls of a predetermined length.

Abstract: A baking apparatus for the production of foamed carbohydrate-based baked products which expand during the baking process has a baking tongs with a pair of tong parts hinged together and a baking mold whose mold halves are each received in a respective one of the tong parts. The hinge has hinge sections connected by two pivot pins with pivot axes offset from one another and enabling a change in the volume of the baking mold. Opposite the hinge sections, a holding device can hold the baking tongs closed.

Abstract: A machine for making cones from baked wafers utilizes roll-up mechanism in the form of a roll-up mandrel and a roll-up form. A multiplicity of such mechanisms is carried by a chain along an endless path. Each roll-up mechanism can have a frame on which the roll-up mandrel and roll-up form is mounted.

Abstract: Filled wafer blocks are made by feeding preliminary blocks at a lower level to a stacking station and then feeding a wafer sheet coated on an upper side with a spread to that location, gripping them and inverting them as they are laid on the lower block to form a filled block in the production of filled wafers and the like. The filled wafer blocks can also have uncoated sheets laid onto the blocks.

Abstract: A baked product in the form of waffles or wafers can be made from a mass which is comprised of flour, oils, fats and lecithin-containing additives, and water by baking in a baking mold, on drum or belt. At least a partial substitute for the lecithin containing component is monostearyl citrate which is added and is effective to facilitate separation of the product from the baking surface.

Abstract: A baking oven has a multiplicity of baking sheet units stacked one above the other and added to below, after bakable mass has been deposited on a lower most member of the stack, so that the individual molds formed by each upper and lower sheet are closed and held closed by the weight of the sheets above it. The sheets are separated at the top of the stack and recycled to the bottom to receive a new portion of the bakable material.

Abstract: A baking apparatus for the production of foamed carbohydrate-based baked products which expand during the baking process has a baking tongs with a pair of tong parts hinged together and a baking mold whose mold halves are each received in a respective one of the tong parts. The hinge has hinge sections connected by two pivot pins with pivot axes offset from one another and enabling a change in the volume of the baking mold. Opposite the hinge sections, a holding device can hold the baking tongs closed.

Abstract: Device for intermittently transporting objects, in particular coated wafer sheets or filled wafer blocks. At least one stop (5) that can be lowered below a transport plane is mounted downstream of a device (2) that pushes the objects (1) forward in the transport plane. The stop (5) has a bearing surface which is associated to the front face of the objects (1) and can be moved back and forth between an upper position in which it projects upwards with its bearing surface above the transport plane and a lower position in which it is lowered below the transport plane. At least one scraper (12, 13) associated to the bearing surface is arranged along the path of displacement of the bearing surface. The stop (5) consists of a moulded body (7) that be moved up and down and of a bearing surface that can be moved in relation to the moulded body (7) between a work position associated to the front face of the objects (1) and a rest position removed therefrom.

Abstract: A device for treating massage based products such as wafer materials for consumption or for packaging to cool and moisturize the same. The device has a channel through which the product can be moved in which the product path is flanked by a pair of air channels which have openings opposite one another so that the air can pass from one air channel to the other transversely to the direction of displacement of the products in the product channel. The walls between the air channels and the product channels are bearing walls and preferably massive plates having the aforementioned openings. The lining or housing can have removable walls or doors which open to offer access to the air channels and the product channel for cleaning purposes.