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 baking pan assembly comprising a pan grid including a plurality of pan rows and pan columns that each contain at least one circular pan useful for baking doughnuts, and a low fat baking dough composition.

Abstract: A cake container (1) having a through-hole (16) occupying the entire bottom thereof consists of an annular circumferential wall (2). When the hot plate (8) is heated with the container (1) along with the cake batter (10) placed thereon, the heat is directly transmitted to the cake batter (10) by way of the through hole (16). Thus, the batter (10) is efficiently heated, and the oil added to the batter (10) is also efficiently dispersed. This improves the taste of the cake.

Abstract: The invention is an expandable volume food preparation tool for precisely and quickly forming a quantity of dough into a plurality of uniform dough blocks having a predetermined volume and shape. Included therein is a base plate having a base opening disposed therethrough. The base opening is defined by a continuous substantially vertical interior base sidewall arranged to define a predetermined outline shape. A base volume is defined by the void enclosed by the base sidewall. To enable the user to manipulate the base plate, a handle is mounted to the base plate. Additionally, a removable primary extension plate is mounted to the base plate. The primary extension plate includes an extension opening defined by a continuous, substantially vertical, interior extension sidewall arranged to define an outline shape substantially identical to the outline shape of the base opening. An extension volume is defined by the void enclosed by the extension sidewall within the primary extension plate.

Abstract: A baking utensil so shaped as to mold within bread dough baked upon it one or more buns, each with a recess to retain a weiner, bratwurst, frankfurter, processed meat link, hamburger or other cooked meat product.

Abstract: The dismountable mold of the present invention is constituted by a circular base with a predetermined height, the lateral wall of which is provided with a circumferential peripheral groove, and a flexible strip constituting the lateral wall of the mold, said strip being provided with a longitudinal rib near its lower edge, said rib being provided for its housing in the mentioned circumferential groove in the base. Said flexible strip has both ends shaped for their mutual locking, by the introduction of one end through an opening provided in the opposite end and by housing a projection as a wedge provided at one end, within a hole provided at the other end.

Abstract: A cake mold includes a base having a number of receptacles disposed thereon, and ring-shaped side parts of different diameters that are adapted for inserting into corresponding receptacles. The side parts are independent of and separate from the base. In one embodiment, the receptacles are in the form of concentric grooves that are arranged in a circular patterns. In another embodiment, the receptacles are in the form of slits that are arranged in concentric circular patterns, and that are staggered with respect to one another. The side parts each include a lower edge that is adapted to be inserted into a corresponding groove or slit. In another embodiment, the side part has a variable diameter side wall with radial ends that are adapted to slidably engage one another to permit making cakes of different diameters.

Abstract: A muffin tray made from modified crystalline polyethylene terephthalate has a plurality of baking wells with heat-transfer inhibiting bottoms, and protruding circumferential ridges to accommodate differential thermal expansion while limiting related distortion. The muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: A domed container for the preparation and display of food includes a receptacle, a dome cover, and a hollow mold member. The receptacle has a bottom with a top surface and an outer circumference. The bottom possesses at least one groove in a closed, continuous pattern. The groove has two side surfaces and a bottom surface, and each side surface is configured to include projections extending into the groove. The dome cover includes a top wall having at least one wall depending therefrom. The depending wall has an outside surface and an inside surface. The container possesses a locking structure for releasably locking the cover to the receptacle. The hollow mold member, which forms a closed continuous pattern, has a lower edge that fits into the groove of the receptacle and is held in place from each side by an interference fit between the projections of the side surfaces of the groove and the lower edge, thereby removably attaching the hollow mold member perpendicularly to the receptacle.

Abstract: Systems and methods for baking bread bowls are described. A bread bowl baker includes a concavo-convex body including a wide diameter circumference and a narrow diameter circumference; a first end coextensively joined to the wide diameter circumference, the first end i) having an axially outermost extent that defines a first end plane and ii) including a nonplanar cylindrical flange that doubles back from the axially outermost extent to form a raised edge, the raised edge defining a raised edge plane that is noncoplanar with the first end plane; and a second end coextensively joined to the narrow diameter circumference, the second end defining a second end plane. The systems and methods provide advantages in that resulting bread bowls are of uniform shape and are uniformly baked.

Abstract: A cooking utensil has a base portion and a wall portion, wherein at least the wall portion is disposable after a single use. The wall portion includes a score line for irreversibly forming an opening in the wall portion. Tabs may be provided on either side of the score line for facilitating opening of the wall portion along the score line.

Abstract: A ring-cake preparation system is adapted for use in association with a ring-cake and a ring-cake container. The ring cake container is formed in a cylindrical configuration. A plate with a post is positioned within the cake container. The apparatus includes at least one disc formed in a planar circular configuration with a circular aperture at its approximate center point. The diameter of each circular aperture measures between about eighteen and twenty percent of the diameter of each disc. Each circular aperture is adapted to permit the passage of the post of a ring cake container. At least one rim is formed in a cylindrical configuration and is positioned around the periphery of each disc. The rim is positioned in a perpendicular orientation with respect to the plane of the disc. The width of the rim measures between eight and twelve percent of the diameter of the disc. The disc intersects the rim at its approximate center point.

Abstract: An improved, multi-purpose cake pan which offers the flexibility of having both a flat-cake pan and a tube-cake pan, the compact storageability of a single cake pan, and a simplified means of removing either a flat-cake or a tube-cake from the outer rim of the cake pan itself. Two separate cake pan insets are provided to allow the cake pan user to bake either a flat-cake or a tube-cake. Both such insets fit securely into an outer rim--giving the appearance of a standard, one-piece cake pan. A tube-cake handle quickly connects to the tube-cake inset and allows it to be easily removed from the outer rim of the cake pan. A quick procedure for removing the flat-cake inset is performed by simply lowering the cake pan over the tube-cake inset whereby a vertical column of the tube-cake inset pushes the flat-cake inset up and out of the outer rim of the cake pan.

Abstract: A cookie sheet device formed of multiple, closely stacked, heat-conductive, substantially rigid, flat sheets is disclosed, each sheet having a plurality of openings therein adapted to receive removable cookie molds. The sheets are stacked in superposed fashion utilizing a short distance above the next lower sheet sufficient to allow cookies in the lower sheet to rise in normal fashion yet to leave very little excess distance between the top of each cookie and the bottom of the molds inset into the upper sheet. When inserted into a baking oven, the temperature of each set of molds is thus kept substantially the same, allowing for even baking of cookies in each sheet. While more than two sheets may be used, (generally in commercial size batches) the preferred device utilizes two sheets only. The openings in the sheets may be circular or square or otherwise shaped dependent upon the shape of the outside portion of the molds being used.

Abstract: A method for preparing a food product having a predetermined perimetrical shape from a moldable mixture of food product ingredients. The method, in a preferred form, comprises the steps of providing a plurality of substantially planar panels that can be removably interconnected; bending and interconnecting the panel members to form a panel assembly having the desired perimetrical shape; placing the panel assembly on a bottom member to form a cavity; sealing the intersection between the panel assembly and the bottom member; pouring the moldable food product into the cavity and processing the food product to cause it to solidify; and thereafter, removing the panel assembly from the food product.

Abstract: A cup-shaped mold for the shaping and baking of bread, batter, cookie dough and other baking material comprises an upper cupped molding member and a lower, slightly larger, cupped molding member. The molding members are made from materials with different coefficients of heat transfer to create a heat differential while cooking. The molding members are placed together with the baking material between them, thereby forming the baking material into a cup-shape. During heating of the mold for baking, a plurality of springs or clamps press the molding members together at between about 0.5 and 1.0 p.s.i. to prevent escape of the baking material from the mold while allowing partial escape of moisture from the mold.

Abstract: An indented, invertable food pan may be used to produce combinable halves of a sturdy composite food product. The food pan has an open end, a closed end and an end wall. At the closed end, the end wall has at least one indentation partially or completely surrounding a raised center. The indented end wall divides the pan into two complementary shaped hollow volumes, with each of the volumes adapted to be filled with one of the two food compositions. Removing the food compositions from the hollow volumes produces two complementary food shapes which are then combined to produce a first composite half of the final composite food product. A second identical half formed in the same manner is inverted and stacked onto the first half to produce the final composite food product. In one embodiment, the end wall has a plurality of indentations to define a plurality of hollow volumes at the closed end. Each hollow volume is used to produce a separately concealed filling, with one filling for each serving portion.

Abstract: A cup-shaped mold for the shaping and baking of bread or cookie dough comprises an upper cupped molding member and a lower, slightly larger, cupped molding member. Each molding member has a flange horizontally extending from its edge. When the molding members are placed together with the dough between them, thereby forming the dough into cup-shaped, the flanges are in continuous contact along their length. During heating of the mold for baking, a plurality of clamps press the flanges together at between 0.5 and 1 p.s.i. to prevent escape of the dough from the mold while allowing partial escape of moisture from the mold.

Abstract: The vessel includes a small cup (2) made of paper material, having an upper edge (7) formed with a series of folded over peripherally-extending consecutive portions (7a) arranged to define a circumferential engagement groove (9) along the outer edge of the cup, and a laminar support (10) made of stiff paper material and provided with a through hole (10a) to detachably house said small cup at the circumferential groove thereof. Advantageously, the cup (2) is formed with two bun cases (3, 4) introduced into each other upon interposition of a stiff laminar insert (11) disposed intermediate the two bun case bottoms (3a, 4a).

Abstract: A shovel is disclosed which is preferably a play shovel for use by a child or adult for making a molded head and neck of any desired character or object such as a storybook or cartoon character in the sand. The shovel includes a bottom spade portion and a middle handle portion and a top head portion. The head and handle portions have walls forming a mold cavity opening at the back. The head portion has inner and outer surfaces having features of the head of a character formed thereon.

Abstract: An apparatus wherein a pan member includes a perimeter rim and a matrix of variously configured cookie mold members, with an upper cutting edge mounted on the pan member. The pan includes securement loops mounted on the floor of the pan to permit vertical storage of the pan against a wall and the like, with the various molds in a protected orientation within the perimeter flange when against a vertical wall surface. Modifications of the invention include selectively removable mold members formed with a magnetic base for securement to the pan floor. A further modification of the invention includes an upper mold member mounted with a lower mold member when positioning a dough portion therebetween, wherein the upper mold member is directed in a complementary manner to the lower pan and effects severing of the dough defining a first cookie portion and a second cookie portion formed by interaction of the mold member relative to the pan.

Abstract: A baking pan like a conventional baking pan except that the pan has a removable end section which can be used to close one end of the pan when the baked goods are in a pre-cooked condition to prevent batter or the like from leaking out of the pan and yet which can be readily removed when the baked goods are to be served so that every piece of the baked goods can be removed without deforming such piece of baked goods or breaking it into pieces which would destroy the aesthetic presentation thereof.

Abstract: A group of molds, or baking tins, for placement of dough therein and in which the dough is baked. Each mold includes a bottom element surrounded by an upturned rim. The dough thus baked, in each mold, forms a rigid panel, and those panels are fitted together to form a gingerbread house, the molds including one for each of the walls, and the roof. The panels are fitted together and secured by placing icing in the junctures between the panels. The apparatus also includes a plurality of inserts or cookie cutters that are pressed into the fresh dough when it is put in the molds, and each cuts and isolates a piece of the dough from the main mass, that piece also being baked, and after the dough is baked, the inserts are removed, and the pieces are also removed, either by adhering to the inserts and being lifted out, or by being knocked out. This leaves openings in the panels which form windows and doors, and the pieces, or knockouts, are used to form a chimney to the house.

Abstract: Mold for cakes having an annular side wall and a plurality of concentric inner annular dividing walls with heights which are approximately half the height of the side wall, which are tapered upwardly, and which are coated with polytetrafluoroethylene (Teflon).

Abstract: Disclosed herein is an apparatus for forming a plurality of hot dog buns provided with a recessed area formed at the inception of the bun making process, so as to naturally accommodate a hot dog. One technique according to the present invention contemplates cooking the hot dog buns separately from the hot dog and inserting the hot dog at a later time when it is to be consumed, or alternatively inserting the hot dog into the partially cooked bun after the recess has been formed in the bun so that the hot dog and the bun cook simultaneously.

Abstract: A baking pan has a removable end portion which allows easy access to the baked goods after baking. The removable end portion may be used as a spatula to lift the baked goods from the baking pan with minimum damage of the baked goods due to sticking.

Abstract: A baking pan insert that is especially adapted for the baking of cupcake and the like and is adapted to allow the baker to fill each cupcake with a differing filling while the same are already in the pan.

Abstract: A substantially square hamburger roll having one face indented to form a rim around the perimeter and a bakepan to form the same, said bakepan having square cavities extending inward from one face and a square re-entrant projection extending centrally upward into each cavity a distance less than the depth of the cavities to form a peripheral gutter in each cavity to form the rims around the rolls baked in said bakepan.