Multivariable baking method and device therefor

A multivariable method for the continuous production of large bakery items and small bakery items in a single production line, comprising:

• producing a first dough phase from dough-forming raw materials at a temperature of 20° C. to 30° C. in at least one first continuous kneading device;
• applying the first dough phase from the first kneading device onto a first transportation belt in order to relax the dough;
• introducing the relaxed first dough phase into at least one second continuous kneading device and producing a second dough phase by feeding dough-stressing raw materials at a temperature of 25° C. to 35° C.;
• applying the second dough phase from the second kneading device onto a second transportation belt, thereby forming an inhomogeneous dough sheet on the second transportation belt;
• transferring the inhomogeneous dough sheet from the second transportation belt to a third transportation belt by way of at least one dough sheeter, the dough sheeter producing a homogenous dough sheet on the third transportation belt, the third transportation belt having at least one first rolling device which shears the homogenous dough sheet to a thickness of 3 mm to 50 mm thereby forming a rolled dough sheet, and transferring the rolled dough sheet onto a fourth transportation belt for relaxation;
• folding the rolled relaxed dough sheet;
• introducing the folded dough sheet into at least one second rolling device, wherein the folded dough sheet is sheared to a thickness of 2 mm to 20 mm;
• cutting the dough sheet into a predetermined number of dough portions;
• filling square-shaped baking molds or square-shaped baking trays having predefined constant dimensions with the dough portions;
• fermenting the dough portions in the open baking molds;
• baking the dough portions in the baking molds or trays, wherein a baking oven that is used for baking includes a plurality of baking zones having at least four heat-transfer variants comprising conduction, convection, radiation, and condensation, and wherein the baking oven may be operated at dissimilar load levels;
• automated retrieval of the baked bakery product from the baking mold, and cooling of the bakery product;
• and
• cooling the baking molds or trays after retrieval of the baked bakery product.