Abstract: The present invention relates to a method and pressing mold for producing a baked shaped body using a non-liquid dough blank prepared from grain flour. The method includes the steps of pressing the dough blank between preheated bottom and upper molds to bring the molds to a first spacing that corresponds to a side thickness of the shaped body thereby forming a blank of the shaped body; removing the bottom and upper molds apart to a second spacing that is less than twice the side thickness thereby reducing pressure on the blank of the shaped body and pre-baking the blank of the shaped body under substantially atmospheric pressure; and after the pre-baking compressing the blank of the shaped body between the bottom and upper molds to bring the molds to the first spacing and baking the shaped body with the molds at the first spacing until it is done.

Abstract: A single-use container is formed from a dough which includes a proportion by mass A of water in the range A.sub.min of about 30%, and A.sub.max about 35%; a proportion by mass B of a cereal flour blend of wheat and rye flour such that B is about 50%, and contains a proportion by mass B.sub.W of wheat flour and a proportion by mass B.sub.R of rye flour with the relationship, 1%.ltoreq.B.sub.W .ltoreq.49% and B.sub.R .apprxeq.50%-B.sub.W ; a proportion by mass C of meal from comminuted dried baked goods, with C being about 10%, and a proportion by mass D of vegetable oil such that D.apprxeq.A.sub.max -A+5%. The dough is placed into a mold and is baked in the mold, preferably under constant pressure. The resulting article is both water resistant and biodegradable.