Abstract: A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one topping station. The dough bases are prepared from dough ingredients in a kneading and extrusion device, and then passed through a series of processing stations such as a shaping press, a metering and distribution station for tomato puree or sauce, or several metering stations for the topping, and the baking station, on a preheated transport plate. Each dough base is prepared and provided with a topping according to individual orders from a list.

Abstract: A baking pan for baking wedding cakes has the overall form of a cupcake pan, except that each baking unit has multiple tiers. In one embodiment, the baking pan has six baking units, each of which has three cylindrical tiers with steadily decreasing diameters to define the shape of a three-tier wedding cake. Thus, multi-tier wedding cakes are baked in one piece.

Abstract: A simple apparatus for molding and baking food in particulate or fluid form into edible unified products comprises a heated mold bottom with a cavity or recess, a base member at the bottom of the recess which can be pushed up by a rod that slides through the mold bottom, and a heated mold top that can be alternately brought down on, and lifted off, the mold bottom. By placing a measured quantity of food particles in the mold recess and bringing the mold top down in pressing contact with the mold bottom, the food particles are compressed for a selected baking period. The mold top is then raised away from the mold bottom and the base member is pushed up to eject the resulting unified product from the mold recess. The mold recess may be shaped to provide a snug fit with a preformed aluminum foil mold placed therein to produce unified food in a foil mold.

Abstract: A grill overlay unit makes it possible to use a gas barbeque as a baking oven for baking such items as a pizza. The unit includes a flame resistant metal plate for placing over a barbeque grill, the plate having a series of louvered openings which allow heat to rise from the barbeque flames while blocking the flames. A support is provided for a baking pan a spaced distance, e.g. about 2 to 6 inches, above the louvered plate to provide a zone of uniform heating in the space between the louvered plate and the baking pan. This heating zone is preferably enclosed by side walls extending upwardly from the periphery of the louvered plate, with the top edge of the side walls serving as a support for a baking pan. With this arrangement, a food item such as a pizza may be perfectly baked under controlled, uniform heat within a backyard barbeque.

Abstract: This invention relates to an apparatus for baking letters of the alphabet and/or numerals. The apparatus includes a cake pan blank foldable into a cake pan, a grid insert template and one or more space-occupying insert blanks foldable into space-occupying inserts. The grid template insert contains removable grid-defined sections which sections are selectively removable so as to leave openings in the grid template insert. The space-occupying inserts are interfitted with the openings and the grid template insert and space-occupying inserts are then placed into the cake pan so that the volume of the cake pan not occupied by the space-occupying inserts takes the shape of a letter or numeral for receiving batter.

Abstract: A cheesecake batter is baked in individual cups as it is continuously moved from one end of an oven to the other. Thereafter, it is cooled by being transferred to a cooling table covered with a hood. The cooling table and the hood are arranged in line with the other end of the oven, and the hood contains a downward laminar sterile air flow to envelop the baked cheesecake batter on the cooling table. In addition, the cooling table and the hood are spaced from the other end of the oven a distance in which the flow of heated vapor from the oven react and create a vacuum, thereby maintaining the baked cheesecake batter under constant sterile conditions, as it moves from the oven to the cooling table.

Abstract: Wafers that are shaped, for example, as a basin (C) are obtained from an intermediate product (P) in which the aforesaid shaped parts are joined together by a substantially flat base part (A). The shaped parts (C) have a thickness of the order of, for example, 1-1.5 mm compared with the significantly greater thickness, of the order of 2.2-2.5 mm, of the base part (A). In this way it is possible to extract the intermediate product (P) from the cooking mold safely and without the risk of breakage, even when the shaped parts (C) have much thinner walls.

Abstract: A method of oven cooking includes the steps of (a) providing an oven housing including at least one opening for removal and insertion of products to be processed, the opening provide a continuous and uninterrupted fluid communication between a hollow interior of the housing and the atmosphere; providing, within the oven housing, a continuously rotatable horizontal food item support panel having a high thermal capacity reservoir; (c) providing, beneath the food item panel, a heat source in thermal communication with a bottom or interior surface of the panel in which heating capacity of the source increases progressively as a function of increase of radius from an axis of rotation of the food item panel; and (d) providing, at an upper and distal location within the oven housing and above a plane defined by the food item panel, at least one infrared radiant heating source to transmit infrared radiation downwardly to a distal area of the rotating supporting panel to define a region of intensified heating.

Abstract: An apparatus for compressing and baking fluid food under pressure to form unified shaped products has a heated metal mold bottom with a cavity and a heated metal mold top connected to the piston rod of a pneumatic or hydraulic cylinder positioned for alternately pressing the mold top down against the mold bottom and lifting it away from the mold bottom. A hinge-like connection attached along a side of the mold bottom and a reversible drive mechanism associated with the hinge-like connection serve to swing the mold bottom over to an inverted position and then back to the molding position. The simple apparatus automatically ejects the molded food product from the inverted mold bottom. A siamese pair of mold bottoms united back-to-back are preferred for large-scale production of molded food shapes. Every inversion of a siamese pair of mold bottoms can discharge a molded product and form another molded product.

Abstract: A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation.

Abstract: The invention provides a press for bread products which includes two horizontally opposed, inclined press blocks which contain electromagnets with a trapezoidal pendulum block is pivotally mounted between the press blocks. The pendulum includes two large permanent magnets. The polarity of the electromagnets is switched in a manner to force the pendulum to swing from contact with one press block to the other. A dough ball distribution system is also provided which distributes dough balls to interstitial positions between the pendulum and the press blocks, so that when the polarity of the electromagnets is switched, the pendulum press block presses the dough ball into a tortilla. A heating system is provided to heat the press blocks and pendulum block to partially cook the tortilla and aid in removing the pressed blocks after it is pressed.

Abstract: A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and later toasted by the consumer without thawing. Alternatively, the product may be stored in a refrigerator and eaten without additional toasting. The product has a thickness and product strength that is suitable for a hand-held food. The product is produced by heating a batter comprising a chemical leavening agent, or a dough comprising a yeast leavening agent or chemical leavening agent or a combination of both, under low pressure in a confined space such that a crust is formed on all sides of the product's exterior.

Abstract: A method for preparing a food product to be cooked or reheated in a thermal oven, wherein the food is placed in a container made of a single peeled-wood blank that is folded and assembled at the folded side walls thereof. A tray particularly suitable for use in the method is also disclosed.

Abstract: A band of terry cloth folded longitudinally and having at least one strip of loop- type fastener affixed to the band on the outer surface of one end and at least one tab of hook- type fastener affixed to the inner surface of the band at the other end. The method of saturating the band with water, securing it about the outer side walls of a baking pan containing a batter and baking the batter, the resulting cake having a level top surface, minimal side shrinkage and an even texture.

Abstract: The invention relates to a baking mold for manufacturing moldings, comprising a lower baking section mounted on a lower arm and an upper baking section mounted on an upper arm, wherein the baking sections, in the closed condition of the baking mold and in superposed condition, define at least one baking form, and wherein during use the upper arm can be fixedly connected with the lower arm. At least one of the baking sections is movably connected with the relevant arm, and pressure means are included for pressing under bias on the baking section in the closed condition of the baking mold and thereby closing the baking form at least during normal use.

Abstract: A baking pan kit includes a lower pan portion and an upper pan portion removably connected to the lower pan portion via a effectively steam-proof seal, the upper pan portion having an upper surface provided with an opening. The upper surface has an area surrounding the opening which is continuous and free of perforations. A plurality of panels are alternatively connectable to the upper pan portion over the opening. At least one of the panels is provided with a plurality of perforations disposed in a predetermined array, the one panel being connectable to the upper pan portion in an essentially steam-proof seal to define, with the lower pan portion and the upper pan portion, a substantially sealed chamber with the perforations communicating with the chamber.

Abstract: A pizza mold and method for making a pizza includes a frame having a generally planar surface with one or more cavities extending across an extent of the frame. One cavity can be disposed at a location on the frame which corresponds to a desired configuration for the pizza. One or more cavities can in addition or alternatively extend across the frame in a desired geometric or fanciful configuration, such as an alpha-numeric character, cartoon character, etc. The dough is brought into contact with the frame either by forming the dough across the surface of the frame such that the dough covers the frame and is pressed into the cavities, or the dough can be located only within the cavities. In the former case, the frame is removed with the cavities imparting raised ridges of dough on the crust, while in the latter case the flat pizza pie can be formed separately and the frame inverted such that the dough in the frame is transferred onto the surface of the pie to impart the raised ridges of dough on the pie.

Abstract: In a baking method, a piece of dough is deposited on a substantially horizontal support surface provided with at least one perforation so that the piece of dough covers the perforation. The surface together with the piece of dough are moved into a heated enclosure, wherein the surface and the piece of dough are maintained for a predetermined period of time. During at least a portion of that period, steam is fed through the perforation so that at least some of the steam enters the piece of dough through a lower surface thereof. This method is implementable in a batch type baking process or a continuous conveyor process.

Abstract: A method of par-baking a foodstuff includes the steps of providing a raw foodstuff having a generally planar top surface, the foodstuff once par-baked being adapted for a completion of the cooking with a topping on the top surface thereof. A topping-substitute having a thermal insulation value corresponding generally to that of the topping is disposed on the top surface of the foodstuff. The foodstuff is par-baked with the topping-substitute thereon, and the topping-substitute is then removed from the par-baked foodstuff.

Abstract: The present invention relates to a method and device for baking slices of cake, bread or other bakery products to produce a product that has the appearance of a sliced piece of cake or bread. The device includes a baking container with dimensions corresponding to a cake or bread slice. The device also includes a paper liner positionable in the baking container for receiving bread or cake batter.

Abstract: A plurality of rolls of pliable backing material are fed through guides in which the configuration of the backing material is converted from flat to generally U-shaped strips. Unbaked dough is deposited into the strips as they feed forwardly toward a baking oven. The strips, filled with unbaked dough, are moved through the oven at a rate which enables the oven heat to bake the dough. When the strips, filled with baked dough, emerge from the oven, they are intermittently severed, advantageously by a high pressure stream of water, to create discrete baked products. These products are then conveyed for a time and distance sufficient to permit cooling, and are thereafter wrapped.

Abstract: A method and device for baking dough or batter comprising at least two heatable plates, each of them having a top side, wherein the dough or batter is automatically put on the first and second heated plates for making pastries, pancakes and the like. The method is characterized in that the dough or the batter is baked on its one side on the top side of the first plate whereafter the partly baked dough or batter, is transferred to the second plate and is baked on its other side. The pastry/pancake, completely baked on the second plate is pivotably transferred to a laying off place. Using the device, a plurality of pastries, pancakes, and the like can be automatically and systematically produced.

Abstract: A process and apparatus for cooking tortilla chips. Toast points on a baked tortilla chip are produced by a process whereby tortilla dough pieces cut to the shape of tortilla chips are placed on a stainless steel, open weave conveyor belt which passes through an electric oven whose temperature is controlled in the range of about 700 to 800 degrees Fahrenheit for about ten to twenty seconds, and thereafter baking the chips at a lower temperature for a longer period of time. By cutting the dough into chips prior to running them through the electric oven on an open weave conveyor belt, a random pattern of toast points is created.

Abstract: A raw pizza base is pasteurized and precooked by heating a vitroceramic plate by microwaves to bring the plate to a temperature of from 250.degree. C. to 300.degree. C., removing the plate from the microwaves, placing a raw pizza base on the heated vitroceramic plate for from about 2 minutes to about 3 minutes to pasteurize and precook the pizza base in contact with the vitroceramic plate, and then the pizza base is removed from the vitroceramic plate.

Abstract: A method of making a waffle in a press having closable top and bottom halves comprises first spraying a relatively thin pattern batter in a pattern on one of the halves of the press and then heating the pattern batter sufficiently to at least partially cook it but insufficiently to make it peel off the one press half. A thick body batter of a color different from that of the pattern batter is then poured onto the bottom half and the halves of the press are closed together. Then the press halves and batters are heated so as to thoroughly cook the batters together into a waffle.

Abstract: A method is disclosed for automatically preparing and processing a precise portion of pasta at precise temperatures with fluid agitation. Uniform lengths and portions of pasta dough are extruded into an individual portion-sized cup disposed on a conveyor. Each cup includes a precise number of drain holes which maintain a full liquid level as water is added to the cup. The extruded pasta is precooked in the cup as the cup passes beneath a plurality of hot water jets which provide precise temperature control for optimum cooking, with the water velocity providing fluid agitation to prevent sticking or damage to the pasta. The precooked pasta is then cooled and rinsed by passage beneath another series of spray nozzles, treated with a flavor liquor containing flavor-enhancing ingredients, such as salt or parsley flakes, and treated with oil to prevent excessive agglutination and product loss. The precooked product is then emptied from the cup into an individually sized package for later use by the customer.

Abstract: Method and apparatus for continuous production of tortilla chips, including mixing tortilla flour and water to form a dough, rolling the dough into a coninuous sheet, cutting tortilla shapes from the sheet, moving the tortilla shapes continuously through a baking oven to produce baked products, moving the baked products continuously along an equilibration conveyor to substantially equalize the moisture content of each baked product throughout the product to form an equilibrated product, moving the equilibrated product continuously through a refrigeration unit to cool the product to form a cooled product, cutting the cooled products into chip shapes, and moving the chip shapes to a fryer to produce the tortilla chips. The frying step may be continuous or batch as desired.

Abstract: A process for producing variously shaped waffle products, especially waffle products having a conical or similar shape for icecream and foods comprises a step of introducing batter between dies and counterdies having a high thermal conductivity, cooking batter by heating dies and counterdies by hot air, and extracting the waffle obtained by cooking the batter when the waffle is at a temperature at which its shape is substantially stable.

Abstract: A method of making a tortilla cone with a closed apex, and including a kit to help facilitate the operation so that a large number of tortilla cones may be formed and cooked at one time. The kit and method of using it includes a set of cone forming molds each consisting of a pliable metallic conical body having an overlapping convex surface about which a tortilla patty having a tear shape may be positioned and wrapped in cone from so as to close the come form at its apex. The method of using the kit includes using a first mold as a female receptacle and using a second mold as both a female and male receptacle to wrap a tortilla patty to the mold and secure the same between the two molds.

Abstract: A method and apparatus by which pizza can be cooked satisfactorily in an ordinary convection oven wherein a heat sink arrangement is made of a plate of metal or other heat retaining material with a cover of similar metal which rests flat against the heat sink, but which is perforated in such manner as to be able to satisfactorily cook the pizza but provide for the escape of steam under the pizza.

Abstract: The present invention is concerned with an apparatus and process for preparing different varieties of ready-to-eat cereal products utilizing substantially the same process comprising: an extruder and a hollow attachment connected at the discharge end of the extruder, said attachment being of sufficient area and length to sufficiently completely cook the food product in an enclosed environment; the food product being a farinaceous material which is fed to the extruder where it is mixed with sufficient moisture to form a dough and extruded for a time and at a temperature and pressure effective to commence the cooking process and wherein the heated dough passes into the hollow attachment connected at the discharge end of the extruder where the cooking is completed. The cooked dough exiting the extruder is cooled, shaped in its desired form and toasted to its desired final moisture content.

Abstract: The method of cooking a food product includes the steps of providing a horizontal oven having a multiple rail conveyor extending therethrough. The food product is deposited on the entry platform area of the conveyor and the first elongated rails forming the conveyor are cyclically moved to intermittently advance the food product through the oven while simultaneously causing agitation of air around the food product to promote uniform cooking. The method further includes steps of heating the oven cooking zone to cook the food product the desired amount prior to exiting the oven, and the final step of removing the cooked food product from the exit platform area.

Abstract: A grooved baking pan and a method for baking therewith wherein the bottom surface of the pan is provided with a plurality of grooves. In the preferred embodiment, the grooves are V-shaped. The grooves are arranged in a pattern such as a grid pattern and apertures are located in the areas bounded by the intersecting grooves. The pan is used to bake high density food products such as pizza in an impingement oven wherein columns of heated air are formed which are directed at localized areas of the bottom surface of the pan. The pan is moved relative to the impinging air columns while the food product is being baked.

Abstract: Disclosed is a method and apparatus for optimizing the rising of bread dough, in home bread baking. The apparatus includes a bread board which is preferably foldable and which is electrically heated to a temperature between 78.degree. and 85.degree. whereby dough kneaded thereon is simultaneously heated. After initial kneading, the dough is flattened on the board and allowed to rise in the flattened condition while a hood for the board retains heat and moisture. The bread board is preferably provided with a removable cloth cover to keep the board clean and to aid kneading, and the board may have a projecting member which engages a table top edge, to prevent lateral motion during kneading. The periphery of the flattened dough mass is confined during rising and provision is made to alert the baker when the flattened dough mass has risen to twice its initial volume.

Abstract: A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Abstract: Perishable goods containing water, especially foodstuffs, are packed aseptically in packages formed from impervious but flexible film and furnished with vents adequate for the escape of vapor during treatment at bake or part-bake temperatures at which goods in the package are pasteurized, the vents remaining open throughout the heating and subsequent cooling thereafter to prevent the package collapsing on the goods. The vents are positioned for security of subsequent closure in a closure seam first made to enclose the goods in the package and are constituted by interruptions in the seam providing a total cross-sectional venting area of more than 2.5 mms.sup.2. The vents are sealed after cooling. The invention is particularly applicable to the packaging of bakers' goods which are baked or part-baked in the package, which is preferably made from laminated polymeric film material.

Abstract: Improved apparatus and methods for assembling and cooking pizza are disclosed which markedly reduce the final cooking time required. Preferably, a pizza shell is precooked in an enclosed container which confines and controls the shape of the shell as well as the moisture loss by the shell during precooking. In addition, a high solids, preheated sauce and a high fat, thin sliced cheese are used to accelerate the final cooking process. Cooking is preferably performed in a perforated cooking pan having a plurality of raised support surfaces. A forced air oven is preferably used for cooking, and the raised support areas and the perforations of the pan cooperate to maximize contact between the heated air and the underside of the pizza. In combination, these techniques significantly reduce required cooking time for pizza.

Abstract: A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first stage in covered baking pans normally utilized for baking firm bread, and a second stage involving the simultaneous use of conventional heating and microwave energy.

Abstract: A process for manufacturing hollow, thin-walled pastry articles, particularly cone shaped waffles, wherein a kneadable, firm dough body is conveyed to a plurality of baking molds of a cone baking apparatus, each baking mold consisting of a matrix and a patrix, the dough body being delivered into each matrix. The patrix or core of the mold is lowered into the matrix to distribute the dough body over the matrix wall, and is raised again to allow the escape of air and vapor developed by the dough body during baking. The lowering and raising operation of the patrix core is repeated several times and the patrix core remains in the lowered and raised position at varying intervals. The patrix is finally locked on the mold and after final baking the mold is opened and the finished hollow, cone shaped waffle is released.

Abstract: A frying method in which hot oil is discharged upward from nozzles at the bottom of a frying tank at high pressure while a perforated container holding tightly packed noodles is conveyed in a horizontally extending path through the oil. The pressure of the hot oil forces the noodles apart so that they are fried uniformly. The frying of the noodles dehydrates them to the desired degree.

Abstract: A method for the production of a new and novel English muffin on a mass production basis is provided wherein the English muffin is produced by the use of a conventional bun oven and an insulated baking pan which prevents an overbaking of the bottom of the English muffin and a perforated cover plate which permits an even baking of the top surface and imparts a pattern effect on the top surface of the English muffin corresponding to the perforations in the cover plate. The resulting English muffin is new and novel, and in addition to the pattern effect on the top surface thereof, will possess a uniform color on the top and bottom surfaces thereof.

Abstract: A method and apparatus for cooking food products such as flat sheets of dough is described. The apparatus includes a plurality of mating pocketed cooking irons mounted upon endless conveyors, electric or gas burners for heating the irons and a drive motor for the conveyor. Each mating pair of irons includes an upper iron provided with upwardly extending, downwardly opening recesses or pockets to engage the top of the food product being cooked and a lower iron with downwardly extending pockets. The food products expand into these pockets to form, in many cases, hollow blisters therein as the food product expands. Briefly, the method employed is to place a sheet of dough between the hot irons, close the irons by bringing their edges into contact and heat the dough therein until it expands into the pockets and is cooked sufficiently to set the crumb structure. The cooked or baked dough pieces, which can be used as pizza shells, are then topped, frozen and packaged for shipment.

Abstract: Pocket pita dough, to assure a tight closed pocket when the dough is baked, is formed with a compacted edge flange and is crimped concurrently when the dough is cut, made possible by a cutter sleeve having a compacting rim and crimping fins, the latter preferably being attached to a sloped, continuous shoulder for concurrently pressing the dough between the crimps.

Abstract: A method for baking bread in a sigillata coated ceramic cookware vessels, such as bread pans. Bread baked in such pans has the taste and physical qualities of bread baked in a brick oven. In addition, the baked bread releases easily from the pan.

Abstract: A method for forming rolled sheet articles, such as cookies, which are rolled after heating, by advancing, preferably on a conveyor, the sheet tangentially into association with a roll-up roller. The roll-up roller is rotated at a slower speed than the movement advance of the surface and it engages the sheet article or cookie and causes the bending thereof around its surface. A roller board is arranged adjacent the roll-up roller and it includes a stopper which prevents complete rolling of the article around the roll-up roller and instead deflects it forwardly in the feed advance direction of the conveyor. A friction surface is arranged above the conveyor and it is either stationary so that it provides a drag on the periphery of the partially rolled up article so as to complete its rolling during the advancing movement of the conveyor or it is moved in a direction and in an amount to cause a frictional drag on the periphery of the cookie and to continue its rolling and winding movement.

Abstract: A food cooking sheet made of flexible metal foil is disclosed, the sheet has an imperforate annular margin forming the outer periphery of the sheet and there is a plurality of webs extending across a perforated center section, the webs structurally connect opposite sides of the margin and radiant heat may be upwardly directed between the webs for browning an item of food supported on the sheet; also disclosed is a method of cooking an item of food, the method involves the use of a perforated sheet of metal foil and a rigid open-bottomed pan for supporting the foil and an item of food atop the foil, and the application of radiant heat through the perforated foil sheet directly against the bottom of a food item, and the removal of the foil sheet and food item together from the pan after cooking.

Abstract: The present invention is a device for warming and hydrating tortillas that have been cooked at an earlier time and have subsequently become cold and hard. A base for the device has a heating element with a thermostat control. A cylindrical container is located above the heating element. Inside of the cylindrical container is a rack held a predetermined distance above the bottom of the cylindrical container by downwardly extending legs. A lid closes the top of the cylindrical container.

Abstract: A system for cooking and packaging bakery goods with minimum handling. Flat-folded, double-layer paperboard trays having spaced openings in the upper layer are erected and placed on a conveyor. A paper baking cup is inserted into each opening with its bottom resting on the lower layer of the tray, and a predetermined amount of batter is injected into each cup. The trays of batter-filled cups are transported to an oven for baking, removed from the oven, and inserted into protective delivery and display cartons for purchase by a consumer. The tops of individual baked goods in the trays may be iced, if desired, and all steps are readily automated.

Abstract: Thin slices of dough or other food which slices are apt to become distorted as a result of normal deep fat frying are precooked to give them a stiffness before they are deep fat fried. The precooking takes place on a foraminous screen which passes through a bath of hot oil at a depth such that the thin food slices resting on the screen are immersed to such a limited extent that they do not float but remain firmly resting on the screen. While in the bath hot oil is applied to the top of the food pieces.

Abstract: A baking pan assembly and a method of using same to make a sandwich bun having separate upper and lower portions. The assembly and method is characterized by an arrangement of three baking pans in vertical substantially sealed relationship. The middle pan in this assembly has a unique shape which not only forms a bowl-like recess in the lower portion of the bun but contributes in the baking process to permit the lower surface of the top portion of the bun and the interior surface defining the recess in the lower portion of the bun to be fully baked in a soft, unbrowned condition.