DE102008042120B3 - Single stranded layered baking system for quasi-continuous production of multi-layered pastry products, has feeding system formed in baking frames with baking sheet metal plates from preparation area to baking area through dosing area - Google Patents

Abstract

The system (1) has a baking strand with two baking sheet metal plates (6) arranged next to each other. A baking device (2) is provided with an upper baking plate (13) and a lower baking plate (14). A modular dosing device includes two independent dosing units provided in the baking sheet metal plates, where the dosing units are moved horizontally and transversely to the baking strand. A feeding system for the baking strand is formed in two baking frames with the baking sheet metal plates from a preparation area to a baking area through a dosing area. An independent claim is also included for a method for producing multi-layered pastry products.

Description

The The invention relates to a layer baking system with the main components Baking apparatus, dosing device and charging system.

Of Furthermore, the invention relates to a process for the preparation of layered fine baked goods.

Generic devices are used to layer pastry to create. As a layered pastry are understood to be baked goods made of different layers consist. The layers can from one or different pastry masses or filling masses consist. Under a pastry mass should be understood material systems that a thermal treatment, baking, must be suspended, to the desired ones To obtain properties, whereas under fillings understood substance systems are optionally thermally treated as baking stable fillers can be.

potential Fields of application for the layer baking plant are the production of dessert pieces, Dessert slices, petits fours and other pastry-like baked goods from pre-baked bottoms, capsules, Stripes and fillings.

Under Capsules is understood to mean a mass baked on a plate, when the crust is removed after baking and before further processing becomes.

at The production of petits fours will be made of thin capsules of sand mass Jam, Nougat, marzipan or similar coated before applying another capsule layer. This Procedure is repeated as many times as desired until the desired stratification is reached. The capsule layers are firmly pressed together, with it the necessary Cohesion of the resulting pastry particles guaranteed is. The surface is covered, for example, with rolled out marzipan. From this composite capsule are then either different shaped bodies gouged or this with a knife to different shapes cut, then covered and provided with attractive decor.

It is known to be disadvantageous in that the production of layered pastry products, dependent from their material composition, very laborious and time consuming and thus costly. This leads to, that these products are difficult to sell in the trade. Still critical is that these products are contaminated by the many processing steps and thus possibly are only limited shelf life. The known production methods are Overall, they are uneconomic and there is a need according to a production method for such products over the manual-manual goes to the industrial-industrial field of application.

to Dosing of biscuit masses and fillers within a purely manual-manual production are different versions of table devices in the form of dot dispensers known as both rings and capsule sheets can feed. An additional Egalisiereinrichtung serves the uniform distribution of the mass on the baking tray. All devices set an optimal flowability ahead of the masses, and masses of firm consistency are not or only with increased manual use processable.

In addition, revealed further disadvantages of the dosing with subsequent equalization of the Mass by a scraper in the production of stratified baked goods.

At the flat Distribute the filling on a freshly baked mass layer can still unstable surface damaged be by lumpy Ingredients the surface rip. The filling penetrates into the pastry crumb one, which is usually undesirable and, for example, can lead to a softened baked layer.

At the flat Distributing masses on a not yet thermally fixed unstable Filling mixed the filling layer optionally with the mass. The disadvantage is that that no exactly separate layers are recognizable and that an uneven crumb color and thus create an unclean crumb image.

To the Baking doughs and masses in craft shops According to the prior art, different baking systems, such as or rack ovens, used. The heat when baking by radiation, convection, heat conduction through the baking surface and by condensation heat of the steam transferred to the dough piece.

To the Baking of tree cake pies and the like Pastry products are known various Tortenback- and flare. The devices are infrared-electric-heated or infrared-gas-heated, being usually via top heat is heated.

Furthermore, pizza ovens are known as single or multi-chamber systems, which are either gas or electrically heated and are formed with an additional infrared application in the upper heat range. These ovens serve essentially for gratinating the goods and are for intensive upper heat designed. An application of this baking technique in stratified baked goods leads adversely to crusty and blistered surfaces.

By Contact baking systems can such defects be reduced or excluded, so that the mentioned disadvantages partly by known devices and methods according to the state the technique be corrected.

In the DE 34 00 790 A1 discloses an apparatus and method for baking. The heat transfer to the dough pieces is carried out by heat conduction on at least two sides and at least two movable heating surfaces. The heating surfaces are in contact with the dough pieces. In the baking ovens created for carrying out the baking process, the distance between the heating surfaces is increased for introducing the pieces of dough or for removing the baked goods by opening a heating surface. During the baking process, the distance between the heating surfaces is reduced so much that a deformation of the dough pieces and thus an increase in the contact surfaces between the heating surfaces and the dough pieces takes place. The distance between the heating surfaces to each other is adjustable depending on the thickness of the baked goods. The device and method are aimed at the baking of bread, rolls or similar baked goods, in particular on the baking of pushed bakery products and flatbreads.

A device and a method for the production of layered pastry go out of the DE 42 42 121 A1 out. The method relates to the production of a layered cake in the manner of a tree cake, consisting of several superimposed pastry layers of the same pastry mass, the unbaked state as separate layers of dough on a baking pad or on each underlying, baked by at least one baking process to the pastry layer dough layer and be subjected to a subsequent baking process together with this. The process is geared towards large-scale industrial production, in which the application of the layers and the baking takes place in a continuous process. The dough sheet is conveyed by several successively arranged with a corresponding distance baking zones. The first dough sheet is applied before the first baking zone and baked afterwards. Before the second baking zone, the second dough layer is applied to the first, already baked, dough layer and baked again with this. A total of four baking zones, consisting of individual ovens, such as tunnel ovens or continuous ovens, with adjustable bottom and top heat and controllable temperature zones are run through, so that an endless pastry band of several baked layers is formed. The distances between the ovens are changeable. The dough sheet application units with receiving hoppers, which are connected via a supply line to a central dough storage, can be ordered between two adjacent ovens in the direction of the conveyor to different positions.

The prior art further includes a device or a method for producing multilayered biscuits, which in the DE 853 732 B be revealed. The described method comprises the alternating application of dough layers on a moving baking sheet in the form of an endless metal strip and baking the layers in successive baking zones, which are mutually displaceable and the top heat and bottom heat can be controlled.

The in the pamphlets DE 42 42 121 A1 and DE 853 732 B described devices include several consecutive baking zones or ovens and dough sheet application units and are therefore very complex and expensive. They also have a disadvantageous high space requirements and are suitable for the reasons mentioned exclusively for large-scale industrial production.

task The present invention is a Schichtbackanlage and a process for the rational production of layered fine Baked goods available to provide space-saving and for an industrial-handicraft Production to cost, energy and time efficient production of layered pastry products suitable is.

The The object is achieved by a Schichtbackanlage solved with the features of the independent claims. The Single-stranded or multistrand Schichtbackanlage is advantageous for quasi-continuous production of multi-layered pastry products in the industrial-handicraft area suitable.

To The concept of the invention is the Schichtbackanlage in several Organized areas, the preparation area, the dosing range and the baking area.

The stranded Schichtbackanlage advantageously has a Backstrang with at least two juxtaposed baking trays, a baking apparatus and an upstream modular metering device and a loading system on. The multi-stranded Schichtbackanlage is preferred with at least two adjacent lying baking strands each with a baking apparatus and an upstream modular Dosing device and a feed system designed.

Of the Baking apparatus includes a lower baking plate and an upper, preferred height adjustable trained Baking plate. The height adjustment the upper baking plate is advantageous via lifting cylinder as adjusting device with uniform and formed parallel movement relative to the lower baking plate. The adjustment is pneumatically manual or pneumatic with control functions realized.

The lower baking plate is when loading the Backapparates opposite the horizontal upper baking plate advantageously formed inclined and is brought in the baking process but in the horizontal to a flat Contact of the lower baking plate with the underside of the baking trays manufacture.

Especially It is advantageous that the lower baking plate and the upper baking plate when baking against the baking tray. According to the invention arises between the upper baking plate, which rests on the edges of the baking tray, the edges the baking sheet and the layer applied on the baking sheet a quasi-closed oven with a closed baking atmosphere. Within the closed baking space is a high humidity reachable very cheap affects the baking process.

To An advantageous embodiment of the invention is the baking temperature in the baking apparatus during the baking process adjustable. Another advantage is that, depending on the composition of the pastry to be baked Temperature profiles are adjustable. Furthermore, those of the upper baking plate generated top heat and that of the lower baking plate generated bottom heat preferably separated from each other continuously adjustable. The well-regulated top heat close to the pastry allows quasi-contact baking. The baking apparatus also shows both the upper baking plate as also for the lower baking plate each have a temperature limiter.

The transfer the heat by condensation of water vapor and heat conduction over the baking surface more effective than radiation and convection. Also has it the layered baking between two from the top and bottom of the baking sheet adjacent baking plates have an advantage over other methods. By a quasi-conductive heat transfer can the goods evenly, in short time intervals and thus with less energy expenditure compared to known baking methods getting produced. The contact baking has further essential Advantages in terms of pastry structure and crusting of the individual, successively baked crumb layers.

To A preferred embodiment of the invention comprises the modular Metering device at least two horizontally and transversely to the baking strand movable, independent Dosing units, each having the width of a baking tray. The Dosing units of the multi-stranded Schichtbackanlage are advantageous from the neighboring baking strands together usable trained.

To An embodiment of the invention comprises the dosing unit respectively a dosing with a metering slot with metering rollers, a conveyor drive of the metering rollers and a plurality of lifting cylinders, according to a preferred embodiment are formed pneumatically controllable and with which the metering advantageously each height adjustable are. The metering units are preferably on a beam construction with adjacent guide rails and roles mobile so stored against each other, that they parallel to the furnace entrance can be moved past each other.

The dosing are designed so that they also during the production process on the discharge of the corresponding pastry mass layers and Füllmasseschichten convertible are. The metering rollers on the metering slot of the metering container are preferred designed as a star rollers whose rotational speed over a Frequency converter is controllable.

The Feeding system for the baking strand is preferred with a baking frame in which the baking trays are arranged provided. The baking frame is going through from a preparation area transported a metering in a baking area. After a advantageous first embodiment of the invention, the feed system is formed multi-stranded and has a baking frame with baking trays that are independent of adjacent balk are designed transportable. There are several baking strands preferably arranged parallel to each other.

This is according to the invention Loading system particularly advantageous designed so that it is uniform horizontal translational reversal movements between two end positions, the Back position and the loading, dosing position, with a constant Feed rate of preferably about 2 m / min executes, wherein the loading system during of baking depending on processed masses stands still.

The Frames of the loading system are preferably mounted on rollers, the rollers being on guide rails guided are. The frames of the loading system and the guide rails are advantageously made of stainless steel and meet the food hygiene requirements.

To an advantageous embodiment of the invention, the baking apparatus, the metering device and the charging system independently operable as well as manually or by means of preprogrammed system control controllable.

A alternative embodiment of the invention is that the Components of the device, the feed system, the metering device and the baking apparatus are arranged in series, wherein the Feeding system, for example in the form of a conveyor belt several dosing devices and baking devices connected in series combines. The baking trays become the individual holding positions for the Baking, the baking positions, moved horizontally translationally.

The Back position is thus within the loading system as the end position formed in reverse mode or as an intermediate position in series operation.

A inventive device for reverse operation is particularly due to the space-saving design of the charging system and advantageous by the small number of components. The conveyor belt a reverse feeding system connects the preparation area, the dosing area and the baking area and the baking trays are in the

reverse operation transported between the end positions back and forth. The advantage for the Series operation opposite the reverse operation is that by the series connection several dosing and baking devices simultaneous dosing and baking different layers of the layered pastry is possible.

The A method for producing layered fine baked goods is characterized in that the baking sheets in several cycles by means of the charging system from a preparation area over a metering area be transported in a baking area and that in a cycle in each case one layer of the multilayer pastry product is formed.

• – beginnend in der Ausgangsposition, bei der die Dosiereinrichtung und das Beschickungssystem mit den Backblechen vor dem Backapparat angeordnet sind,
• – gleichmäßiges horizontales translatorisches Bewegen des Beschickungssystems vom Vorbereitungsbereich in den Dosierbereich bis hin zu einer Dosierposition, so dass der Dosierer jeweils über dem zu beschickenden Backblech positioniert ist,
• – Beschicken der Backbleche mit der Masse während des Durchlaufens der Backbleche durch den Dosierbereich,
• – gleichmäßiges horizontales translatorisches Bewegen der Backbleche durch das Beschickungssystem durch den Dosierbereich hindurch und in den Backbereich hinein bis zu einer im Backapparat Backposition, bei der die Backbleche vollständig vom Backapparat umschlossen sind,
• – Abbacken der Schicht oder bei nicht zu backenden Schichten sofortiges
• – gleichmäßiges horizontales translatorisches Bewegen des Beschickungssystems vom Backbereich in den Dosierbereich und
• – Wiederholung des Dosierzyklus mit anschließendem Backzyklus je nach Anzahl der Schichten.

The method according to the invention for producing layered fine baked goods is advantageously characterized by the following method steps:

• Starting in the starting position, in which the metering device and the charging system with the baking trays are arranged in front of the baking apparatus,
• Uniform horizontal translational movement of the charging system from the preparation area into the metering area up to a metering position so that the metering unit is positioned above the baking tray to be charged in each case,
• Feeding the baking trays with the mass during the passage of the baking trays through the dosing area,
• Uniform horizontal translational movement of the baking trays through the feeding system through the dosing area and into the baking area up to a baking apparatus in the baking position, in which the baking trays are completely enclosed by the baking apparatus,
• - Baking of the layer or instantaneous for non-baking layers
• Uniform horizontal translational movement of the feeding system from the baking area into the dosing area and
• - Repetition of the dosing cycle with subsequent baking cycle, depending on the number of layers.

To The concept of the invention is the number of individual layers of layered pastry and their composition is variable.

The Loading the baking tray within the method according to the invention takes place as usual by moving evenly the feeding system with baking trays, passing through the dosing with metering rollers a mass bleed on the baking sheet so applied becomes, whereby the mass over the entire width of the baking sheet nationwide with uniform layer thickness is applied.

there are advantageous layer thicknesses by means of the movement of the feed system and the over a frequency controllable flow rate adjustable. Besides, they are the dosing tanks filled with different masses. The Dosing of the masses is preferably carried out as surfaces, as strips or selectively, and also the number of dosing containers and that used for a pastry Masses is variable.

• – obere Backplatte, derart abgesenkt wird, dass zwischen der oberen Backplatte, den Rändern des Backbleches und der auf dem Backblech aufgetragenen Schicht ein geschlossener Backraum mit einer abgeschlossenen Backatmosphäre ausgebildet ist und dass ein,
• – schlüssiger Kontakt zwischen der unteren Backplatte und dem Boden des Backbleches ausgebildet wird, wonach
• – der Backprozess mit dem Erwärmen der oberen Backplatte und gegebenenfalls der unteren Backplatte erfolgt und dass
• – nach dem Beenden des Backprozesses die oberen Backplatte angehoben wird.

The baking takes place in such a way that the

• Upper baking plate is lowered in such a way that between the upper baking plate, the edges of the baking tray and the layer applied on the baking tray a closed baking chamber with a closed baking atmosphere is formed and that one,
• - Constructive contact between the lower baking plate and the bottom of the baking tray is formed, after which
• - The baking process with the heating of the upper baking plate and possibly the lower baking plate takes place and that
• - After finishing the baking process, the upper baking plate is raised.

The first on a baking sheet coated layer is baked with both bottom heat and top heat. Since the upper heat generated by the upper baking plate and the lower heat generated by the lower baking plate are preferably steplessly separated from one another, advantageously the newly charged, unbaked layers are optionally only be bakeable with top heat. The individual layers are then preferably thermally fixed and stabilized only by heat conduction and defined heat radiation via the upper baking plate.

In summary It should be noted that the layer baking system according to the invention, with the alternating layers of pastry mass and filling material on top of each other Can be applied to a sheet and baked in layers, the Making layered fine baked goods over those in the prior art simplified and shortened known methods. The layers become evenly flat and Densely dosed on the plate and evenly, in short time intervals and thus energy-efficient baked.

The originally Downstream process steps such as cooling, storage, cutting and Composing individual layers or soils is eliminated. This will as additional Advantage the risk of contamination minimized and a lengthened Durability is achievable. By reducing the incision In addition, material is saved.

The Space-saving production, for example, due to the even horizontal translational reversing movements of the loading system between the end positions and the associated loading system compared to a system with several consecutive baking zones or ovens as well Dough sheet application units, and the reduction of work equipment, such as the lower baking plate requirement and the storage capacity for the intermediate products, enable an industrial handicraft production with an accompanying Efficiency.

Further Details, features and advantages of the invention will become apparent the following description with reference to the accompanying drawings the layer baking plant.

In the figure is a Schichtbackanlage 1 shown, the a baking strand with two juxtaposed baking sheets 6 , a baking apparatus 2 and an upstream modular metering device and a charging system.

The baking apparatus 2 has an upper baking plate 13 and a lower baking plate 14 on. The upper baking plate 13 , which is designed to be adjustable in height, is advantageous via lifting cylinder 11 evenly and parallel relative to the lower baking plate 14 , which is stationary, moves. This is the distance of the baking plates 13 . 14 , matched to the desired number of layers and the thickness of the respective baked good, defines continuously changeable and on the height of the baking sheets 6 adjustable. The minimum and maximum values of height adjustability can be specified. The final lower position of the upper baking plate 13 is determined by the height of the frame of the baking sheets 6 determined by lying flat on this and conclusive.

The baking plates with external dimensions of 1210 mm × 810 mm × 30 mm are each held in a frame. The frames are at the corners by the lift cylinders 11 connected to each other, which is the raising and lowering of the upper baking plate 13 enable. The effective baking surface of the baking apparatus 2 of about 1 m ² allows the simultaneous inclusion of two baking trays with external dimensions of about 600 mm × 800 mm.

The dough is advantageous fast, evenly and energy-efficiently thermally fixed and stabilized. The thermal fixation and stabilization of the individual layers is exclusively by heat conduction and defined heat radiation through the upper baking plate 13 on the surface of the sheets 6 applied layers realized. The first on a sheet 6 applied layer is baked with both bottom and top heat.

With the help of the oven control 9 of the baking apparatus 2 Depending on the layer thickness and the moisture content of the baked good, the baking temperatures within the baking process can be controlled via corresponding heating registers or from the upper baking plate 13 generated top heat and the bottom of the baking plate 14 control generated bottom heat and adjust depending on the composition of the baked goods temperature profiles.

The baking apparatus 2 allows through a uniform, area-wide and efficient, as flexible controllable, heat transfer advantageous a baking gentle for baking the thermal fixation of the respective baked good. This ensures a soft, elastic and thus crustless outer skin of the baked goods. The juiciness of crumb and filling with simultaneous stabilization is obtained.

For the production of good quality pastries a uniform, structurally gentle surface dosage is required. The modular dosing device, which has two horizontally and transversely to the backbone movable, independent dosing units with each a dosing 3 comprising a metering slot with metering rollers 4 , a conveyor drive of the metering rollers 5 and several lifting cylinders 10 includes, allows the discharge of a mass wiper, which can settle without additional leveling evenly over the sheet width. The thicknesses of the thin-layered uniform layers are characterized by the mass feed, the flow rate and the sheet feed. With the lifting cylinders 10 the metering containers are advantageously designed each height adjustable. Both the nozzle rails and the dosing of the metering device are designed to be interchangeable. The sheet feed is via the drive of the loading system 12 controlled.

The dosing units are on a beam construction with adjacent guide rails 7 and roles 15 movably mounted offset from each other so that they parallel to the oven inlet of the baking apparatus 2 can be guided past each other.

The average capacity the dosing unit is about 10 kg mass at an average density of the masses of 0.7 g / ml.

For the dosing process, the appropriate dosing 3 over the first sheet 6 lowered. When the end position is reached, the mass is discharged. Due to the sheet feed the emerging mass is evenly distributed on the sheet. When the end of the sheet has been reached, the dosing process is automatically ended. The dosing tank 3 is closed and raised to its original position. The simultaneous lifting and closing of the dosing head leads to the tearing of the ground slip and to stop the mass supply. The dosing tank 3 is then in the metering above the second plate 6 guided, and the dosing is repeated.

The Dosing of the masses takes place via a mass retraction system by means of star rolling. The dosage is At a constant feed rate of about 2 m / min of the feed system over a Frequency converter controlled. For leaves every relevant mass in dependence their density set up a corresponding conveyor characteristic. At constant Density of a mass is by means of the delivery curve through the dosage the change of Motor speed of the conveyor drive set the metering rollers.

The Dosing device and the feeding system are independent of Baking apparatus operable. The system is therefore also in principle for the production other than layered cookies available.

The components of the layer baking system 1 be about the plant control 8th controlled.

1

Layers baking system

2

Back apparatus

3

dosing

4

metering with metering rollers

5

conveyor drive the metering rollers

6

baking sheet

7

guide rail

8th

system control

9

furnace control

10

lifting cylinder

11

lifting cylinder

12

drive of the loading system

13

upper Back plate

14

lower Back plate

15

roll

Claims (15)

Single-strand layer baking system ( 1 ) for the quasi-continuous production of multilayer pastry products, comprising a baking strand with at least two juxtaposed baking trays ( 6 ), a baking apparatus ( 2 ) and an upstream modular metering device and a charging system, wherein - the baking apparatus ( 2 ) an upper baking plate ( 13 ) and a lower baking plate ( 14 ), - the modular metering device at least two horizontally and transversely to the casing strand movable, independent metering units each in the width of a baking sheet ( 6 ), - the feeding system for the baking strand two baking frames with baking trays ( 6 ) is transportable formed by a preparation area by a metering in the baking area. Multi-strand layer baking system ( 1 ) for the quasi-continuous production of multilayer pastry products, comprising at least two juxtaposed baking strands, each with a baking apparatus ( 2 ) and an upstream modular metering device and a loading system, wherein - for each baking strand a baking apparatus ( 2 ) with an upper baking plate ( 13 ) and a lower baking plate ( 14 ), - the modular metering device has at least two independent metering units which can be moved horizontally and transversely to the casing string, which units can be used jointly by adjacent baking strands, - the loading system for the cake strand has a baking frame with a baking tray ( 6 ) is formed transportable by a preparation area by a metering in the baking area independently of the adjacent baking strand. Layer baking system ( 1 ) after one of the Claims 1 or 2, characterized in that the dosing unit each have a dosing ( 3 ) with a metering slot with metering rollers ( 4 ), a conveyor drive of the metering rollers ( 5 ) and lifting cylinder ( 10 ). Layer baking system ( 1 ) according to one of claims 1 to 3, characterized in that the charging system is formed executable uniform horizontal translational reversal movements between end positions. Layer baking system ( 1 ) according to one of claims 1 to 3, characterized in that the loading system horizontal translational movements between holding positions is executed executable. Layer baking system ( 1 ) according to claim 5, characterized in that a plurality of metering devices and baking devices are arranged behind one another in series connection and connected to each other by the charging system. Layer baking system ( 1 ) according to one of claims 1 to 6, characterized in that the upper baking plate ( 13 ) is designed adjustable in height. Layer baking system ( 1 ) according to one of claims 1 to 7, characterized in that the lower baking plate ( 14 ) and the upper baking plate ( 13 ) when baking on the baking sheet ( 6 ) that between the upper baking plate ( 13 ), the edges of the baking tray ( 6 ) and on the baking tray ( 6 ) coated layer is formed a closed oven with a closed baking atmosphere. Layer baking system ( 1 ) according to one of claims 1 to 8, characterized in that the metering units on guide rails ( 7 ) and roles ( 15 ) mobile next to each other and immediately in front of the baking apparatus ( 2 ) are arranged. Layer baking system ( 1 ) according to one of claims 1 to 9, characterized in that the metering containers ( 3 ) of the metering units are each designed to be height adjustable. Layer baking system ( 1 ) according to one of claims 1 to 10, characterized in that the baking apparatus ( 2 ), the metering device and the charging system are independently operable and designed to be controllable together manually or by means of preprogrammed system control. Process for producing layered pastry with a device according to the preceding claims, wherein the baking trays ( 6 ) are transported in several cycles by means of the feed system from a preparation area via a metering in a baking area and that in each case one layer of the multilayer pastry product is formed in a cycle. Method according to claim 12, comprising the following steps: starting in the starting position, in which the metering device and the charging system are equipped with baking trays ( 6 ) in front of the baking apparatus ( 2 ) - uniform horizontal translational movement of the feed system from the preparation area into the metering area up to a metering position, so that the metering device in each case above the baking tray ( 6 ), - feeding the baking trays ( 6 ) with a mass during the passage of the baking trays ( 6 ) through the dosing area, - uniform horizontal translational movement of the baking trays ( 6 ) through the feeding system through the metering area and into the baking area up to a baking position in the baking apparatus ( 2 ), in which the baking trays ( 6 ) completely from the baking apparatus ( 2 ), - baking the layer or, in the case of layers not to be baked, immediate, uniform horizontal translational movement of the feeding system from the baking area into the dosing area and repeating the dosing cycle with subsequent baking cycle, depending on the number of layers. Process for producing layered fine Baked goods according to claim 13, characterized in that the dosing with different masses, doughs and fillings are filled. A method for producing layered fine baked goods according to claim 12 or 13, wherein during baking the - upper baking plate ( 13 ) is lowered in such a way that between the upper baking plate ( 13 ), the edges of the baking tray ( 6 ) and on the baking tray ( 6 ) a closed baking chamber with a closed baking atmosphere is formed and that a - conclusive contact between the lower baking plate ( 14 ) and the bottom of the baking tray ( 6 ) is formed, after which - the baking process with the heating of the upper baking plate ( 13 ) and optionally the lower baking plate ( 14 ) and that - after the completion of the baking process, the upper baking plate ( 13 ) is raised.