EA043275B1 - BREAKABLE BAKING CONTAINER - Google Patents

Description

This application claims priority over U.S. Provisional Application No.

62/713294, filed August 1, 2018, which is hereby incorporated by reference in its entirety.

Technical field

The invention relates to a baking container with a structure capable of tearing and/or separating a part of the baking container to facilitate the removal of the baked goods contained therein.

State of the art

Description of the prior art provided in this document is intended to provide a general presentation of the context of the invention. The work of the named inventor, to the extent described in this section, State of the Art, as well as aspects of the description that would otherwise not qualify as prior art at the time of filing, are not considered, either expressly or impliedly, as prior art in regarding the present invention.

When baking wet shapeless dough and batter, heat-resistant baking sheets and molds are used to give shape and support to the finished baked goods. While said wet dough and batter may be placed directly into said pans and molds, the dough may be pre-positioned in a liner made of various materials, typically paper, placed in a baking container. Also known as baking paper, these liners provide a number of benefits when baking and serving.

Firstly, these liners make it easier to remove the baked goods from the pan, since they do not form a connection with the pan. Also, if batter or wet dough is inside the liner during baking, pan cleaning is minimized. Alternatively, some earbuds can stand on their own without requiring side support.

Secondly, the baking liners serve as a wrapper for the baked goods, making it easier to transport and minimizing crumbling. For some types of baked goods, the baking sheet can reduce drying and keep freshness better. In addition, baking inserts allow you to handle baked goods without touching the food directly before eating it.

Thirdly, because the baking liners can be colored or shaped, they add a decorative touch to baked goods. Baking liners can be easily detailed with a variety of drawings, graphics, and advertisements.

Finally, baking liners provide ways to consume baked goods. Hand-cooked food (such as a muffin or cake) can be held on one side of the baking sheet while eating on the opposite side. Alternatively, the baking sheet can be separated from the sides of the cake and flattened like a miniature plate to provide a surface for eating or collecting crumbs. For larger baked goods such as a cake, a baking liner can provide a cutting surface for a dull knife or a kind of serving utensil. For baked goods of any size, partially eaten food can be re-wrapped with a baking sheet.

To confirm some of the above benefits, it should be taken into account that baked goods can often stick to the baking sheet. Removing a bake liner without warping the bake usually involves pinching the side wall and tearing off the center. However, only part of the baking sheet is separated at this stage until the sides of the baking sheet are compressed. Thus, it is necessary to pinch and pull another location on the side wall, and sometimes another location, until the baking liner can be removed without disfiguring or separating the body of the baked product.

In addition, some pastry liners are overfilled with respect to the top rim of the side wall immersed in the cake or decoration layer, making it very difficult to pull the liner directly away from the top rim. In this situation, the person may be tempted to pinch and pull on the top of the side wall. This is especially likely in the case of a grooved sidewall, where the curls at the top of the sidewall are deeper and easier to pinch than the finer curls at the bottom of the sidewall. However, pinching and pulling away from the top rim of the side wall separates part of the overhanging cake and the decoration layer, resulting in an untidy appearance.

For people with limited motor skills, such as young children, successful wrap removal can be unnecessarily difficult to do on your own. Even with help, the time it takes to remove a standard baking sheet can be significant. For example, a parent who removes the wrappers from several cupcakes at a young child's birthday party may not have enough time to carefully separate the wrappers from the cupcakes.

In view of the foregoing, one of the objectives of the present invention is to provide a baking container that contains a marked tear path along one or more tear lines on the side wall, optionally extending to the bottom of the baking container. The side wall can be reinforced with tape or cord to create a stripe. A crease, sticker, or tab may be present to facilitate removal of the baking container. By providing a controlled rupture of the baking container, it is possible to efficiently and accurately separate the baking container from the baked product.

Disclosure of invention

According to a first aspect, the present invention relates to a baking container. The baking container has a flat bottom surface having an edge; a side wall extending from the bottom edge to the rim; a break line extending from the rim to a first point on the bottom edge, and extending from the first point on the bottom edge to a second point on the flat surface of the bottom located inward from the bottom edge. The rupture line is configured to rupture to open the side wall of the container to facilitate the removal and/or consumption of the baked food products contained therein.

In one embodiment, the fracture line further extends to a third point located on the opposite side of the bottom edge from the first point.

In one embodiment, the fracture line is not centered along the flat bottom surface.

In one embodiment, the fracture line is centered along the flat surface of the bottom.

In one embodiment, the fracture line further extends from the third point to a fourth point located on the opposite side of the side wall from the first point.

In one embodiment, the break line extends from the third point to the fifth point located on the rim.

In another embodiment, the baking container is completely separable into two parts.

In a further embodiment, one of the parts of the baking container is configured to remain in contact with the food product when the baking container is completely divided into two parts.

In a further embodiment, the portion of the baking container configured to remain in contact with the food product has a residual side wall area of 55-80% of the total side wall area of the baking container.

In a further embodiment, the portion of the baking container configured to remain in contact with the food product has a residual flat surface area of the bottom of 10-40% of the total flat surface area of the bottom of the baking container.

In one embodiment, the fracture line follows the shortest path from the rim to the bottom edge, forming a substantially right angle with the bottom edge.

In one embodiment, the fracture line does not follow the shortest path from the rim to the bottom edge, and does not form a substantially right angle with the bottom edge.

In an additional embodiment, the fracture line intersects the edge of the bottom, forming the smallest angle of 20-70°.

In one embodiment, the portion of the sidewall or flat bottom surface that does not form a fracture line withstands a maximum force that is 0.2 to 10 times the maximum drag force acting on the fracture line.

In one embodiment, the fracture line is formed by weakening the sidewall material, the flat bottom surface, or both.

In one embodiment, the fracture line is formed by depressions or notches.

In one embodiment, the tear line is formed by perforation.

In another embodiment, the perforations are dots, pinholes, or substantially circular holes.

In one embodiment, the dots, pinholes or holes have an internal diameter of 0.05-1.00 mm.

In another embodiment, the perforations on the side wall, flat bottom surface, or both are spaced 0.5-1.5 mm apart.

In one embodiment, the perforations include elongated slots 0.05-1.00 mm wide with an aspect ratio of 1.5:1 to 5:1.

In a further embodiment, the elongate sipes have an elongated axis along the fracture line.

In one embodiment, the elongated sipes have an elongated axis that forms an angle of 20-60° with the fracture line path.

In one embodiment, the fracture line is formed by reinforcing the adjacent side wall, the adjacent flat bottom surface, or both.

In another embodiment, the adjacent side wall is reinforced by increasing its thickness.

In one embodiment, the sidewall is corrugated, pleated, ribbed, corrugated, or pleated.

In one embodiment, the side wall is smooth.

In one embodiment, the baking container further comprises a string, fold, sticker, or tape located along the tear line.

- 2 043275

In one embodiment, there is a fold that is pinchable and retractable to tear along a tear line.

In one embodiment, the cord, pleat, sticker, or tape has a width or diameter of 0.5-6 mm.

In one embodiment, the cord, pleat, sticker, or tape has a total length of 2-40 cm.

In one embodiment, the baking container further comprises a pull tab located at the tear line.

In one embodiment, the break line is marked with a different color or texture.

In one embodiment, the baking container further comprises a seam along the tear line.

In one embodiment, the baking container further comprises a lid attached to the rim portion.

In one embodiment, the side wall contains two layers of material.

In one embodiment, the interior of the sidewall contains a decoration, advertisement, graphic, image, text, or coloration that is not visible from the outside of the sidewall.

In one embodiment, the baking container further comprises a second tear line, wherein the first tear line and the second tear line form a tear strip having a substantially constant width along the length of the tear strip.

In one embodiment, the flat bottom surface is substantially circular.

In a further embodiment in which the flat surface of the bottom is substantially circular, the ratio of rim diameter to bottom edge diameter is between 1:1 and 2:1.

In one embodiment, the flat bottom surface is essentially a rectangle with an aspect ratio of 1:1 to 10:1.

According to a second aspect, the present invention relates to a baking container. The baking container has a flat bottom surface having an edge; a side wall extending from the bottom edge to the rim; and two break lines extending from the rim to the first pair of points on the bottom edge. The two tear lines form a tearable strip along the two break lines, wherein the strip is tearable to open the side wall of the container to facilitate removal and/or consumption of the baked foodstuffs contained therein.

In one embodiment, two break lines extend from the first pair of points to the second pair of points on the flat surface of the bottom, with the second pair of points located inboard of the bottom edge.

In one embodiment, the two break lines extend to a third pair of points located on the opposite side of the bottom edge from the first pair of points.

In one embodiment, two break lines further extend from the third pair of points to a fourth pair of points located on the opposite side of the side wall from the first pair of points.

In one embodiment, two break lines further extend from the third pair of points to the fifth pair of points located on the rim.

In one embodiment, the strip is made of a material having an average thickness between 1.05 and 10.00 times greater than the thickness of the material at any location forming the side wall and/or flat bottom surface.

In one embodiment, the strip further comprises a pull tab or fold capable of being pinched and retracted to tear off the strip.

In one embodiment, the draw tab or fold is located on the underside of the flat bottom surface.

In another embodiment, there is a pull tab, wherein the width of the pull tab is greater than the width of the strip.

According to a third aspect, the present invention relates to a baking container. The baking container has a flat bottom surface having an edge; a side wall extending from the bottom edge to the rim; two break lines extending from the rim to the first pair of points on the side wall and from the first pair of points along the circumference of the side wall. The two tear lines form a strip tearable along the two break lines, the strip being tearable to open the sidewall to facilitate the removal and/or consumption of food products contained therein, while leaving the bottom of the baking container in contact with food products.

In one embodiment, the height of the lower portion is 5-50% of the total height of the side wall.

According to a fourth aspect, the present invention relates to a baking container. The baking container has a flat bottom surface having an edge; a side wall extending from the bottom edge to the rim; a first tear line extending from the rim to a first pair of points on the sidewall, a second tear line, and a third tear line, both of which extend from the first pair of points along

- 3 043275 circumference of the side wall. The second and third tear lines form a strip tearable along two tear lines, the strip being tearable to open the side wall to facilitate the removal and/or consumption of food products contained therein, while leaving the bottom of the baking container in food contact.

The above paragraphs are presented as a general introduction and are not intended to limit the scope of the following claims. The described embodiments, together with additional advantages, will be better understood by reference to the following detailed description, together with the accompanying drawings.

Brief description of the drawings

A fuller understanding of the invention and many of its attendant advantages will be readily obtained as it will become more intelligible with reference to the following detailed description when considered in conjunction with the accompanying drawings, in which:

Fig. 1A is a side view of a baking container with tear lines that end at the edge of the flat bottom surface.

Fig. 1B is a plan view of the baking container shown in FIG. 1A.

Fig. 2A is a side view of a baking container with tear lines that terminate beyond the edge of the flat bottom surface.

Fig. 2B is a plan view of the baking container shown in FIG. 2A showing fracture lines terminating on the flat surface of the bottom beyond the edge of the bottom.

Fig. 3A is a side view of a baking container with tear lines that terminate beyond the edge of the flat bottom surface.

Fig. 3B is a plan view of the baking container shown in FIG. 3A showing break lines ending at an edge on the opposite side of the flat bottom surface.

Fig. 4A is a side view of a baking container with tear lines that terminate beyond the edge of the flat bottom surface.

Fig. 4B is a plan view of the baking container shown in FIG. 4A showing break lines terminating on the opposite side of the side wall.

Fig. 5A is a side view of a baking container with tear lines that terminate beyond the edge of the flat bottom surface.

Fig. 5B is a top view of the baking container shown in FIG. 5A showing break lines ending on the opposite side of the rim.

Fig. 6A is a side view of a pull tab baking container.

Fig. 6B is a plan view of the baking container shown in FIG. 6A showing break lines along a portion of the bottom edge.

Fig. 7A is a side view of a pull tab baking container.

Fig. 7B is a top view of the baking container shown in FIG. 7A showing fracture lines along most of the bottom edge.

Fig. 8A shows a baking container having a strip intersecting with circular break lines.

Fig. 8B shows the baking container shown in FIG. 8A after opening.

Fig. 9 is a side view of a baking container having a path stripe similar to FIG. 8A.

Fig. 10 is a top view of a baking container showing a series of intersecting stripes.

Fig. 11 is another top view of a baking container showing a series of intersecting stripes.

Fig. 12 is a top view of a baking container showing an off-center pull tab strip.

Fig. 13 is a side view of a baking container with a pinch point at the end of the strip.

Fig. 14 is a side view of a baking container having a pinch point some distance up the side wall.

Fig. 15 is a side view of a baking container having a circular fold, part of which can be used as a pinch point for tearing.

Fig. 16A is a side view of a baking container having tear lines that start from the bottom crease.

Fig. 16B is a bottom view of the baking container shown in FIG. 16A showing the bottom fold.

Fig. 17A is a sectional view of a baking container having a bottom pleat and a recessed bottom.

Fig. 17B is a bottom view of the baking container shown in FIG. 17A, with a strip that crosses the bottom from the bottom fold.

Fig. 18 is a bottom view of a baking container with one of the arrangements of folds and lines

- 4 043275 breaks.

Fig. 19 is a bottom view of another baking container with one of the arrangements of folds and break lines.

Fig. 20 is a bottom view of another baking container with one of the arrangements of folds and break lines.

Fig. 21 is a bottom view of a baking container with one arrangement of folds and tear lines, the folds being part of the decoration.

Fig. 22 is a bottom view of a baking container with one of the arrangements of folds and break lines.

Fig. 23 is a sectional view of a baking container made from a solid piece of material.

Fig. 24 is a sectional view of a baking container having an inner raised portion of the bottom.

Fig. 25 is a sectional view of a baking container having an outer raised portion of the bottom.

Fig. 26 is a sectional view of a baking container having a side wall with an inner raised bottom portion and an inverted U bottom portion.

Fig. 27 is a sectional view of a baking container having a recessed bottom and an interior raised portion.

Fig. 28 is a sectional view of a baking container having a recessed bottom and an inverted U bottom.

Fig. 29 is a side view of a baking container having a pull tab attached to a strip that wraps around the side wall.

Fig. 30 is a side view of another baking container having a pull tab attached to a strip that wraps around the side wall.

Fig. 31 is a side view of a baking container having a decorative pull tab and strip.

Fig. 32 is a side view of another baking container having a decorative pull tab and strip that can be opened in a direction different from the baking container in FIG. 31.

Fig. 33 is a side view of a baking container with a decorative pattern on the side wall and two strips, each with decorative pull tabs.

Fig. 34 is a side view of another baking container with a decorative pattern on the side wall and two strips, each with decorative pull tabs.

Fig. 35 is a side view of a baking container with a decorative pull tab.

Fig. 36 is a side view of another baking container with a decorative pull tab.

Fig. 37 is a side view of a baking container with a ring attached to the strip.

Fig. 38 is a side view of a ribbed rimmed baking container with a folded pull tab.

Fig. 39 is a side view of a baking container with pull tab and tear lines spaced at different widths.

Fig. 40 is a side view of a baking container with a band reinforcing band.

Fig. 41 is a side view of a baking container containing a food product and having a strip and a pull tab that start at a portion located at the top of the side wall.

Fig. 42 is a side view of a baking container having a strip reinforced with two cords on each side.

Fig. 43 is a side view of a baking container having a cord-reinforced band in the middle of the band.

Fig. 44 is a side view of a baking container having a single cord with a ring forming a single tear line.

Fig. 45 is a side view of a baking container having a single cord forming a single tear line.

Fig. 46 is a perspective view of a rectangular baking container having an off-center strip.

Fig. 47 is a side view of a baking container with a lid.

Fig. 48 is a side view of a baking container having inner and outer sidewall layers with a loop in the outer sidewall layer.

Fig. 49 is a side view of a baking container having inner and outer sidewall layers, the outer sidewall layer having a circular fold.

Fig. 50 is a side view of a baking container having inner and outer layers.

- 5 043275 side wall, and the outer layer of the side wall has a notch.

Fig. 51A is a plan view of a baking container having inner and outer sidewall layers, with portions of the outer sidewall layer folded outward.

Fig. 51B is a perspective view of FIG. 51A.

Fig. 52 is a side view of a baking container that can be opened from a seam in the side wall.

Fig. 53 is a side view of another baking container that can be opened from the seam.

Fig. 54 is a side view of a seam-openable baking container which is then torn along the tear line.

Fig. 55 is a side view of a baking container configured for opening the container at the seam to break along a circular tear line.

Fig. 56 is a side view of a baking container with a side wall secured with a tongue and slit.

Fig. 57 is a side view of a baking container, the side wall of which is secured with a symmetrical fastener.

Fig. 58 is a side view of a baking container having a wide pull-tab tear strip.

Fig. 59 is a side view of a baking container having a wide tear strip with a tear line at the bottom of the tear strip.

Fig. 60 is a side view of a baking container having tear lines that start from notches in the rim.

Fig. 61 is a side view of a baking container having a pull tab and notches in the rim, with an off-center expanding tear strip.

Fig. 62 is a side view of a baking container having a corner tear strip formed by tear lines that do not cross the bottom edge.

Fig. 63 is a side view of a baking container having a single tear line connected to a notched rim.

Fig. 64 is a side view of a baking container having a tear strip with a curved bottom tear line and tear lines connected to notches in the rim.

Fig. 65 is a side view of a baking container having a wide tear strip with a textured draw tab and a loop connecting the bottom of two tear lines.

Fig. 66 is a side view of a baking container having a wide, horizontally extending tear strip having a pull tab, with the tear strip attached at the hinge.

Fig. 67 is a side view of a baking container having a single rupture line extending along most of the circumference of the side wall, which forms a wide horizontal tear strip having a pull tab.

Fig. 68 is a side view of a baking container having both a notch and a fold as a pull tab on the rim, at the top of the curved tear line.

Fig. 69 is a side view of a baking container having a curved tear line connected to a pull tab near the bottom of the side wall.

Fig. 70 is a side view of a baking container having square recesses and a pull tab on the rim connecting a wide tear strip having a curved bottom.

Fig. 71 is a side view of a baking container having notches in the rim and a lower draw tab attached to the tear strip with adhesive.

Fig. 72A is a plan view of a baking container having a pull tab similar to a shoe tongue.

Fig. 72B is a perspective view of FIG. 72A.

Fig. 73A is a side view of a baking container with a tear line that ends at the edge of the flat bottom surface.

Fig. 73B is a plan view of the baking container shown in FIG. 73A.

Fig. 74A is a side view of a baking container with a tear line that terminates at the flat surface of the bottom beyond the rim.

Fig. 74B is a plan view of the baking container of FIG. 74A showing a break line terminating on the flat bottom surface beyond the edge.

Fig. 75A is a side view of a baking container with a tear line that terminates at an edge on the opposite side of the flat bottom surface.

Fig. 75B is a plan view of the baking container of FIG. 75A showing a break line terminating at an edge on the opposite side of the flat bottom surface.

Fig. 76A is a side view of a baking container with a tear line ending

- 6 043275 outside the edge of the flat bottom surface.

Fig. 76B is a plan view of the baking container of FIG. 76A showing a break line terminating on the opposite side of the side wall.

Fig. 77A is a side view of a baking container with a tear line that ends beyond the edge of the flat bottom surface.

Fig. 77B is a plan view of the baking container shown in FIG. 77A showing a break line terminating on the opposite side of the rim.

Fig. 78 is a top view of a baking container with an off-center tear line from rim to rim.

Fig. 79 is a top view of a baking container with an off-centre curved tear line.

Fig. 80 is a top view of a baking container with an off-centre curved tear line.

Fig. 81 is a top view of a baking container with a wavy break line.

Fig. 82 is a plan view of a baking container with a tear line having straight and curved segments on a flat bottom surface.

Fig. 83 is a top view of a baking container with a tear line having a segment coinciding with the edge of the bottom.

Fig. 84 is a top view of a baking container with intersecting tear lines.

Fig. 85 is a top view of a baking container with intersecting tear lines.

Fig. 86 is a top view of a baking container with a number of tear lines on the side wall and no tear lines on the flat bottom surface.

Fig. 87 is a plan view of a baking container with curved breakline segments on the side wall and a serrated breakline segment on the flat bottom surface.

Fig. 88 is a top view of a baking container with curved tear line segments on the side wall.

Fig. 89 is a top view of a baking container with curved tear line segments on the side wall.

Fig. 90 is a plan view of a baking container with a rectangular, flat bottom surface and a rim-to-rim tear line that starts and ends at notches in the rim.

Fig. 91 is a plan view of a baking container with a pentagonal flat bottom surface having intersecting curved and straight break lines.

Fig. 92 is a plan view of a baking container with a flat oval bottom surface and a series of break lines from rim to rim that do not intersect.

Fig. 93 is a side view of a baking container having a single tear line from the rim leading to a horizontal tear strip.

Detailed description of the invention

Embodiments of the present invention will now be described in more detail with reference to the accompanying drawings, which show some, but not all, embodiments of the invention.

The present invention will be better understood with reference to the following definitions. In the context of this document, words in the singular have the meaning of one or more. In the description of the present invention, if a numerical limit or range is indicated, endpoints are included unless otherwise indicated. In addition, it should be understood that the terms contains and / or containing when used in the present description indicate the presence of the claimed parts, integers, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other parts, integers , stages, operations, elements, components and/or their groups.

In the context of this document, the words basically, about, approximately, or substantially similar can be used when describing a value and/or position to indicate that the value and/or position being described is within a reasonable expected range of values and/or positions. For example, a numeric value may have a value that is +/- 0.1% of the declared value (or range of values), +/- 1% of the declared value (or range of values), +/- 2% of the declared value (or range), +/- 5% of declared value (or range), +/- 10% of declared value (or range), +/- 15% of declared value (or range), or +/- 20% of declared value (or range of values). In the description of the present invention, if a numerical limit or range is indicated, endpoints are included unless otherwise indicated. In the context of this document, in the specification, claims, and examples, unless expressly stated otherwise, all numbers are to be interpreted as if they were preceded by the words basically, about, or approximately, even if such term does not explicitly appear. In addition, all values and sub-ranges within a numerical limit or range are included, in particular, as if they were explicitly stated.

For the purposes of this document, equivalent actions are considered to be facilitating the removal or removal of the baking container, facilitating the removal or removal of the food, or separating the baking container from the food (or vice versa). The baking container may be removed in whole or in part, and the food product may be consumed while part of the baking container remains intact or adhered to the food product. The baking container described herein can also be referred to as baking liner, muffin liner, display cup, pastry cup, baking paper, cupcake paper, cupcake wrapper, pie plate, pie pan, liner for bread, pastry insert, etc. In addition, the terminology used herein is intended to describe specific embodiments and is not intended to limit the invention.

According to a first aspect, the present invention relates to a baking container comprising a flat bottom surface having a rim; a side wall extending from the bottom edge to the rim; two break lines extending from the rim to the first pair of points on the bottom edge. The two break lines form a strip capable of being torn off along two break lines. One such embodiment is shown in FIG. 1A and 1B.

In one embodiment, the strip is tearable to open the sidewall to facilitate the removal and/or consumption of food products contained therein. Thus, the strip can be considered as a tear-off strip. In other embodiments, the break lines, and hence the strip, may extend along the bottom and/or up the opposite side of the side wall. These embodiments may not only allow the side wall to be opened to facilitate the removal of the element, but also to separate the baking container into two sides. In another embodiment, the two sides may be like two halves of a container, and opening the two sides may be analogous to opening a pair of outward-opening doors (eg, two-door refrigerator doors).

For example, in one embodiment, two break lines further extend from the first pair of points to the second pair of points located inwardly from the edge of the flat bottom surface. One such embodiment is shown in FIG. 2A and 2B. If the second pair of dots is located within the substantially circular bottom edge, the second pair of dots may be located at a location that is 10-90%, preferably 20-80% or 30-75%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80% of the length of the diameter or chord. In addition, the break lines connecting the first pair of points to the second pair of points may be located along the diameter or radius of the substantially circular flat bottom surface, as shown in FIG. 2B. Alternatively, the break lines connecting the first and second pair of points may be off-center and located not along the diameter or radius of the substantially circular flat bottom surface, but along a chord that is 10-90%, preferably 20-80%, or 30-75%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80% of the length of the diameter. In baking containers that do not have substantially round flat bottom surfaces and a round bottom edge, the second pair of dots may be spaced 10-90%, preferably 20-80% or 30-75%, 30-40%, 40- 50%, 50-60%, 60-70%, 70-80% diagonally or another line connecting two points on the bottom edge. This diagonal or other line may or may not intersect the geometric center of gravity of the flat bottom surface.

In another embodiment, two break lines further extend from the second pair of points to the third pair of points. In this case, the third pair of points is located on the opposite side of the bottom edge from the first pair of points. One such embodiment is shown in FIG. 3A and 3B.

In a further embodiment, two break lines further extend from the third pair of points to a fourth pair of points located on the opposite side of the first pair of points of the side wall. One such embodiment is shown in FIG. 4A and 4B.

In a further embodiment of the baking container, the two break lines may extend up to a fifth pair of points located on the opposite side of the rim from where the break lines first extend. One such embodiment is shown in FIG. 5A and 5B.

In embodiments where one or more fracture lines connect two points at the edge of the flat bottom surface, the one or more fracture lines may extend through the center of the flat bottom surface, such as by intersecting the geometric center of gravity of the flat bottom surface. For a substantially circular bottom edge, this would mean that one or more fracture lines extend across the diameter of the flat bottom surface. In FIG. 3B, 4B, 5B, 10, 17B show embodiments in which one or more break lines or tear strips run down the center of the flat bottom surface. In other embodiments, one or more fracture lines may not run through the center of the flat bottom surface. For example, one or more break lines may not intersect the center or geometric center of gravity of the flat bottom surface. The length of one or more break lines may be 10-90%, preferably 20-80% or 30-75%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80% of the length of the diameter or the greatest length on a flat surface of the bottom. In FIG. 12, 46, 78-81 and 87-92 show embodiments in which one or more fracture lines do not run through the center of the flat bottom surface. One or more break lines on a flat bottom surface may be even and straight; however, in other embodiments, one or more fracture lines may be curved and/or angled. For example, in FIG. 79-83, 87 and 91 show break lines on

- 8 043275 flat bottom surfaces, which are more than just single straight lines connecting two different points on the bottom edge. In this case, the break lines are curvilinear, jagged and wavy. In other embodiments, one or more fracture lines on the flat bottom surface may be axisymmetric and/or centrally located, as in FIG. 2V, ZV, 4V,

5V, 10, 11, 74V, 75V, 76V, 77V and 82-85.

In addition, the flat bottom surface may have a plurality of fracture lines that may or may not intersect each other. It is contemplated that for an elongated baking container such as shown in FIG. 92, the spaced non-intersecting break lines may allow the user to more easily control the size of the remaining portion of the baking container. A baking container having a substantially circular flat bottom surface may also have a number of break lines intersecting the flat bottom surface, where the number of break lines do not intersect with each other. Examples of intersecting fracture lines on a flat bottom surface include FIG. 10, 11, 84, 85, and 91. In one embodiment, one or more break lines or one or more stripes may be broken from any direction, and may be partially or completely broken. In some embodiments, the break line may not break at any of its ends, but at a segment starting within the break line.

In one embodiment, the strip has a substantially constant width, which means that along its length the width differs from the average width by less than 7% from the average width, preferably by less than 5% from the average width. In one embodiment, the baking container may have a stripe 0.5-2.5 cm wide, preferably 0.6-2.2 cm, more preferably 0.8-2.0 cm. In another embodiment, the baking container may have a wide strip, for example, a width in the range of 2.0-5.5 cm, preferably 2.2-5.0 cm, preferably 2.5-4.5 cm, more preferably 2.6-4.2 cm. This wide the strip may act more like a door on the side wall and/or the flat surface of the bottom of the baking container to open a larger part of the baking container. Furthermore, in some embodiments, the strip may be considered as part of the sidewall and/or flat bottom surface between any two break lines, and thus the width of the strip may be considered as the distance between any two break lines.

In one embodiment, the one or more break lines follow the shortest path from the rim to the bottom edge, forming a substantially right angle with the bottom edge. As stated herein, a substantially right angle refers to the smallest formable angle of 80-100°, preferably 85-95°, or approximately 90°.

In one embodiment, the one or more fracture lines do not follow the shortest path from the rim to the bottom edge, and do not form a substantially right angle with the bottom edge. For example, the break lines may wrap around a portion of the side wall. In one embodiment, the fracture lines may wrap around a portion of a cylindrical or frustoconical sidewall, as shown in FIG. 29 and 86. In another embodiment, the fracture lines may completely wrap around the cylindrical or frustoconical sidewall. In these embodiments, the fracture lines may intersect the bottom edge forming a smallest angle of 20-70°, preferably 25-60°, more preferably 30-50°. However, in some embodiments, the fracture lines may intersect the edge of the bottom forming a smallest angle that is less than 20° or greater than 70°. In another embodiment, the fracture lines may follow curved paths on the sidewall as shown in FIG. 64, 68-70 and 87-98. Likewise, in some embodiments, the one or more break lines do not form a substantially right angle with the rim, instead forming the angles indicated for the break lines crossing the bottom edge.

In one embodiment, one or more break lines may intersect the rim at a notch and may serve as a starting point for tearing along the break line by weakening that portion of the rim. In another embodiment, the notch may provide the user with a visual or tactile cue to locate the break line. The notch may be formed by cutting off part of the side wall from the rim. The recess may have a height of 0.5-10 mm, preferably 0.8-8 mm, more preferably 1-5 mm, and may have a width of 0.2-8 mm, preferably 0.5-6 mm. The recess may be V-shaped, rectangular or other shape. The V-shaped notch may have an angle in the range of 5° to 80°, preferably 10° to 50°, more preferably 15° to 45°. In FIG. 60, 63, 64, 71 and 90 show V-shaped notches; in fig. 70 shows rectangular recesses. The two notches on the rim may form a pull tab between them. In other embodiments, the lack of material may result in a notch in the rim, or a notch having a length similar to that of the notch, without necessarily removing the material.

In another embodiment, the width of the fracture lines is not substantially constant but increases towards the bottom edge. In this embodiment, the fracture lines may cross the sidewall at symmetrical angles or at different angles. In one embodiment, the break lines may be moved closer together and/or further apart to create different band shapes or patterns. In another related embodiment, the width of the break lines can be

- 9 043275 increase towards the edge of the bottom and possibly along the flat surface of the bottom, which allows the consumer to remove most of the baking container at once. Each of the FIGS. 39 and 61 illustrate one such embodiment.

In one embodiment where the break lines terminate within the baking container (as shown in FIGS. 1A, 2A, 3A, and 4A) rather than connecting rim to rim (as in FIGS. 5A and 12), the break lines can either cannot be connected by an additional break line segment. For example, if the break lines terminate at an additional break connector that is substantially perpendicular, as in FIG. 2B and 59, the strip can be neatly torn off as a rectangular piece with a smooth edge. This additional breakline segment may be formed by perforation or other means described for breaklines. Alternatively, the two break lines forming the strip may be connected by a curved break line segment, as shown in FIG. 64 and 70.

In other embodiments, the break lines may end without an additional perpendicular break line segment. One such example is shown in Fig. 58. Generally speaking, in this particular embodiment, the strip may be separated at the end of the tear line, or, depending on the materials used, the tear may extend along the side wall and/or the flat surface of the bottom of the baking container. In related embodiments where the break lines terminate within the surface of the baking container, they may intersect at an angle such that the strip is torn off and removed with a pointed end, such as the strip shown in FIG. 62. This angle may range from 5° to 80°, preferably from 7° to 70°, more preferably from 10° to 60°, even more preferably from 15° to 60°. In another embodiment, one or more fracture lines may terminate in a loop, pivot, or crease on the sidewall and/or flat bottom surface, as shown in FIG. 65 and 66. At the hinge, the baking container can be opened by folding it along the hinge; however, the loop is not intended to be torn off. Thus, the loop can be formed by weakening the material, as described for the formation of break lines, but not weakened to the same extent as the break lines. In embodiments in which one or more break lines are connected to a hinge, the hinge may provide for opening a portion of the baking container like a door, like a mailbox, safe deposit box, or oven. In some embodiments, the loop may be similar to that described for connecting the lid to the baking container.

In one embodiment in which the break line connects rim to rim and is off-center, such as in FIG. 78-81 and 87-90, when the baking container is completely separated along the break line, a smaller part and a large part are formed. In one embodiment, the minor portion is about 1/3 or about 1/4 of the bottom surface area of the original flat bottom surface area. In another embodiment, the smaller portion has a bottom area that is 5-45%, preferably 15-44%, more preferably 20-40% of the original flat bottom surface area. In a related embodiment, the fracture line on the flat bottom surface may follow an arc or a single curve, as in FIG. 79, 80, and 91. These embodiments allow the consumer to leave varying amounts of paper bound to the food product. For example, a consumer using the baking container of FIG. 80 can remove a smaller portion of the baking container from the food, while completely separating the container at the break line, and retaining most of the baking container. This large portion of the baking container remains in contact with the food product and in FIG. 80 the majority is more in the shape of one or more pieces of the food product. Thus, the larger part of the baking container has a larger side wall and a smaller flat bottom surface than the smaller part of the baking container. A larger side wall generally provides a larger surface area for holding the baking container, while a smaller flat bottom surface provides more food available for consumption.

For example, in one embodiment in which the baking container is capable of being split in two, with the portion remaining in contact with the food, the portion in contact with the food may have a remaining sidewall area of 5580%, preferably 60 -75%, more preferably 65-70% of the total area of the side wall of the baking container. In another embodiment, the portion remaining in contact with the food may have a remaining flat bottom surface that is 10-40%, preferably 20-38%, more preferably 25-35%, or about 25%, or about 33% of total flat surface area of the bottom of the baking container.

In one embodiment, the strip is made of a thicker material than the material at other locations forming the sidewall and/or flat bottom surface. The strip material may have an average thickness that is 1.05 to 10.0 times greater, preferably 1.1 to 5.0 times, more preferably 1.2 to 3.0 times.

However, in other embodiments, the strip is made of a thinner material than the material elsewhere forming the side wall and/or the flat bottom surface. For example, the strip may be thinner but stronger than the material elsewhere forming the side wall and/or the flat bottom surface.

The material of the strip may be the same as the material forming the remainder of the side wall and/or the flat bottom surface. For example, the strip may simply be formed by perforated break lines. Alternatively, in this embodiment, the strip may be formed by bending a portion of the side wall, the flat surface of the bottom and/or the rim.

In another embodiment, the material of the strip may be similar to the material elsewhere on the side wall and/or flat bottom surface, but may contain additional connections. For example, in one embodiment, the side wall and/or the flat bottom surface may have an overlapping seam that forms a strip, the strip further comprising an adhesive to hold the seam together. Preferably the adhesive is food grade and heat resistant. Similarly, the strip can be formed by folding the side wall and/or edge and securing the fold with adhesive. In another embodiment, the strip may be pierced with a synthetic polymer, vegetable fiber, or some other material to increase the strength of the strip.

In one embodiment, the baking container further comprises a cord, sticker, fold, or tape located along a portion of the strip or near a break line. The cord, sticker, pleat, or tape may be positioned or threaded within the strip (eg, sandwiched between two overlapping sidewall portions). The cord, sticker, pleat or tape may have a width or diameter of 0.5-6 mm, preferably 0.6-5 mm, more preferably 0.8-3 mm. However, in other embodiments, the cord, sticker, pleat, or tape may have a width or diameter of less than 0.5 mm or greater than 6 mm. The cord, sticker, pleat, or tape may have an overall length of 2-40 cm, preferably 3-30 cm, more preferably 4-10 cm, although in some embodiments, the total length may be less than 2 cm or greater than 40 cm. In one embodiment, a single cord may be folded or looped around itself. Cord can be thought of as reinforcing cord and tape can be thought of as reinforcing tape. In one embodiment, the tape or sticker may be of a non-porous material, while in other embodiments it may be porous, such as a tape containing a woven material or mesh. In related embodiments, two or more cords may be glued to each other to form a ribbon-like material.

In the embodiment in which the baking container further comprises a cord, sticker, pleat or tape, said elements are preferably a heat resistant food grade material. In one embodiment, the cord, sticker, pleat, or tape is at least one material selected from the group consisting of plant fiber, polypropylene, crystallized polyethylene terephthalate (CPET, polyethylene terephthalate), polytetrafluoroethylene (PTFE, polytetrafluoroethylene), fluorinated ethylene propylene (FEP , ethylene propylene), perfluoroalkoxyalkanes (PFA, perfluoroalkoxy alkanes), parchment paper, silicone, metal, ceramic, polylactic acid, protein-based plastic, cellulose acetate and silicone rubber.

In one embodiment, the cord, sticker, pleat, or tape may be a material that is classified as a synthetic fiber. In another embodiment, the cord, sticker, pleat, or ribbon may be a material that is classified as a natural fiber. In another embodiment, the cord, sticker, pleat, or ribbon may be from a natural fiber or natural source that is chemically treated to form the fiber.

In one embodiment in which the cord, sticker, pleat, or ribbon is a plant fiber, the plant fiber can be derived from softwood, hardwood, wheat straw, rice straw, flax, esparto grass, cane, hemp, Indian hemp, jute , boss jute, white jute, kenaf, ramie, roselle, crotalaria, urena, abaca, cantal agave, henequen, Mexican agave, Mauritian hemp, formium, sisal, akund fiber, bagasse, bamboo, bombax cotton, coconut fiber, cotton, silk yarn, kapok, milkweed fibers or other plant fibers.

In another embodiment, a cord, sticker, fold or tape may be attached to the outside of the baking container. In another embodiment, a cord, sticker, fold, or tape may be attached to the inside of the baking container. In a further embodiment where a cord, sticker, fold, or tape may be attached to the interior of the baking container, the cord, sticker, fold, or tape may be attached to the interior at one end of the cord, sticker, fold, or tape while like cord, sticker, crease or tape is inside the baking container. In this embodiment, fastening at only one end may suffice, as the gap of cord, sticker, fold or tape will be held in place when the baking container is filled with product. In some embodiments, the cord, sticker, crease, or ribbon may protrude from the baking container and be visible, although in other embodiments, the cord, sticker, crease, or ribbon may be completely

- 11 043275 are hidden, for example, if the entire length of the cord, stickers, folds or tapes are embedded in the side wall or covered with a coating.

As defined herein, a fracture line is the preferred fracture path along the sidewall and/or flat bottom surface, and can be created by weakening the path on the side wall and/or flat bottom surface relative to the material at any location in the side wall and flat surface. bottom.

In one embodiment, the baking container can withstand the maximum force exerted on the side wall and/or flat bottom surface until it bursts along the tear line. For example, if this force is 0.5 N, the strip on the side wall can be pulled with a force of 0.1 or 0.4 N without pulling along the break line. However, pulling with a force of 0.5 N or more will result in breakage along the break line. In one embodiment, this maximum force may be 0.05-1.0 N, preferably 0.08-0.9 N, more preferably 0.15-0.8 N, even more preferably 0.3-0.7 N In other embodiments, the maximum force may be less than 0.05 N or greater than 1.0 N, and may also depend on the tension angle.

In one embodiment, the tear line may be formed by weakening the sidewall material and/or flat bottom surface, such as by stripping, folding, punching with needles, a die or punch, rubbing with an abrasive, irradiating, notching, or etching. It should be noted that although the dotted lines may appear similar to perforations, the break lines 20 depicted in the drawings may or may not be formed by perforations, or may or may not be perforations. In another embodiment, the break line may be formed by reinforcing the adjacent side wall and/or the adjacent flat bottom surface, such as by increasing the thickness of the material (as previously described) or by adding string or tape to the baking container. In another embodiment, the fracture line can be formed both by weakening the material of the side wall and/or flat bottom surface, and by strengthening the adjacent side wall and/or adjacent flat bottom surface. In one embodiment, the side wall and/or flat bottom surface that does not form a break line can withstand a maximum force of 0.2-10 times the maximum drag force acting on the break line, preferably 0.8-8 times more, more preferably 1.57 times greater. However, in other embodiments, this maximum force may be more than 10 times greater. In one embodiment, a large difference between the two forces reduces the likelihood of accidental rupture or breakage of the baking container beyond the rupture line.

In one embodiment, the tear line is formed by perforation.

The perforated holes are preferably sized and shaped to prevent liquid ingredient from flowing out of the baking container through them. For example, in one embodiment, the needle may pierce the entire sidewall to form a perforated hole, but due to the resilience of the sidewall, the hole may self-close and plug. In another related embodiment, the perforated opening may be large enough to let air through, but small enough to hold a viscous liquid such as cake batter.

In one embodiment, the perforations are dots, pinholes, or substantially circular holes. In this case, the dots, pinholes or holes may have an inner diameter of 0.05-1.00 mm, preferably 0.10-0.85 mm, more preferably 0.30-0.80 mm. However, in some embodiments, the dots, pinholes, or holes may have an inner diameter less than 0.05 mm or greater than 1.00 mm. In one embodiment, the perforation may be considered a microperforation.

In one embodiment, the perforations may include elongated slots 0.05-1.00 mm wide, preferably 0.10-0.85 mm, more preferably 0.30-0.80 mm wide, and an aspect ratio (length:width) of 1, 5:1-5:1, preferably 1.7:1-4:1, more preferably 1.8:1-3:1, although in some embodiments the slots may have an aspect ratio of less than 1.5:1 or greater than 5 :1. As previously stated, in some embodiments, the slots may not be a continuous opening through the side wall and/or flat bottom surface, but may instead be sealed or closed by the resiliency of the material.

In one embodiment, the perforations include elongated slits having an elongated axis along the tear line. In another embodiment, the perforated holes include elongate slots having an elongated axis at an angle to the fracture line, for example, the slots may form an angle of 20° to 60°, preferably 30° to 55°, to the path of the fracture line, wherein the path of the fracture line is determined by joining the center of each elongated slot. In other embodiments, the perforations or other structures may form tear lines of various shapes or patterns. For example, the break lines may be shaped like a sawtooth wave, a sine wave, a square wave, a trapezoidal wave, or some other variation. In one embodiment, the shapes of the two or more break lines may be symmetrical to each other or asymmetrical.

- 12 043275

In one embodiment, the perforations on the side wall and/or flat bottom surface may be spaced at intervals of 0.5-1.5 mm, preferably 0.7-1.2 mm, more preferably 0.81.0 mm, although in some embodiments, the perforations may be spaced at intervals of less than 0.5 mm or greater than 1.5 mm.

In one embodiment, the tear line may be formed by shapes similar to those indicated for perforations, however, the shapes are simply indentations or notches in the sidewall and/or flat bottom surface, rather than openings or openings that extend through the sidewall. and/or flat bottom to the inside of the baking container. In some embodiments, the perforations, notches, crease, sticker, tape, or cord may not be continuous along the edge of the baking container. For example, the strip may start at the top of the side wall, as shown in FIG. 41, or may start on a flat bottom surface. In another embodiment where the perforations, notches, pleat, sticker, tape or cord do not extend along the edge, the container may be designed to be non-tearable at one end, or may be configured to have a relatively uncontrollable tear, whereby be removed most of the baking container. Depending on the mechanical properties of the materials used, it may be sufficient to provide break lines for a controlled break at a short distance, which then leads to an uncontrolled break that connects to the opposite side of the baking container.

In another embodiment, the perforations may be of mixed shapes, for example, the perforations may be pinholes and elongated slits, such as alternating dots and dashes. Likewise, the fracture line may be different perforations or weakened areas so that different forces are required to break. For example, a break line or band can easily break off to a certain point on the side or bottom flat surface, and then a little more force is needed to continue the break. This detail can provide a tactile sensation of tearing the line or band of tear to a certain extent, for example, halfway along the side wall.

In one embodiment, the baking container may have a single tear line. In this case, the baking container has a flat bottom surface having a rim; a side wall extending from the bottom edge to the rim; a break line extending from the rim to the first point on the bottom edge, and extending from the first point to the second point on the bottom edge. Preferably, in this embodiment, the cord, sticker, fold, or tape is located along the break line, similar to the embodiments shown in FIGS. 44 and 45. Alternatively, a notch, notch, depression, wrinkle, or absence of material in the rim may be present to form a single tear line, as shown in FIG. 63, 68, 69, and 90. In related embodiments, a single break line baking liner may have a break line along any path as specified for the strip in other embodiments described herein. This includes its trajectory or position on the side wall, the flat surface of the bottom, and/or the connection of various points on the baking container.

For example, the baking container may have a single break line extending from the rim to a first point on the bottom edge and extending from the first point on the bottom edge to a second point on the bottom flat surface inward from the bottom edge. Similar to the strip, the rupture line is also designed to be torn to open the sidewall to facilitate the removal and/or consumption of baked foodstuffs contained therein. In one embodiment, the fracture line further extends to a third point located on the opposite side of the bottom edge from the first point. In another embodiment, the fracture line further extends from the third point to a fourth point located on the opposite side of the side wall from the first point. In another embodiment, the break line further extends from the third point to the fifth point located on the rim.

In one embodiment, the baking container has a flat bottom surface having a rim; a side wall extending from the bottom edge to the rim; a first break line extending from the rim to the first pair of points on the side wall, a second break line, and a third break line, both of which extend from the first pair of points around the circumference of the side wall. The second and third tear lines form a strip capable of being torn off along two tear lines, wherein the strip is tearable to open the side wall to facilitate the removal and/or consumption of food products contained therein, while leaving the bottom of the baking container in contact with food.

In one embodiment, the baking container may have a combination of both double break lines that form a strip and a single break line that does not form a strip. Preferably the double and single break lines in this embodiment are connected to each other as in FIG. 8A, although in other embodiments they may not be connected. It is also contemplated that for any embodiment described herein that mentions single break lines, double break lines forming a strip, or baking containers,

- 13 043275 having a combination of both, embodiments could be adopted in which the single break lines are replaced by double break lines forming a strip and the double break lines or tear strip are replaced by a single break line. For example, and among other things, as shown in the drawings, FIG. 73A-B, 74A-B, 75A-B, 76A-B, 77A-B have single tear lines at positions similar to the tear strips shown in FIG. 1A-B, 2A-B, 3A-B, 4A-B and 5A-B. In FIG. 12, the tear strip follows a path similar to the single tear line shown in FIG. 78.

In one embodiment, the baking container may contain more than one strip, pleat, sticker, tape, or cord, or more than two tear lines. In FIG. 10 and 11 show examples of such embodiments. In one embodiment, instead of pulling a strip, fold, sticker, tape, or cord away from the baking container, the strip, fold, sticker, tape, or cord can be pulled through the inside of the baking container and thus through the food inside. In this embodiment, a strip, pleat, sticker, ribbon, or cord is designed to cut a soft food product such as a cheesecake, and multiple strips, pleats, stickers, ribbons, or cords in this configuration can be used to create portions of a product, such as a cake divider. into six equal parts. In one embodiment, the tape, fold, sticker, or cord may be pulled through the interior of the food product to cut it, while the strip along the initial position of the tape, fold, sticker, or cord may be torn away from the baking container to separate the container. In other embodiments, a strip with or without a reinforcing tape, pleat, sticker, or cord may be pulled through the food product to simultaneously cut the food product and separate the container.

In one embodiment, the side wall and the flat bottom surface are made from the same material. In a further embodiment, the side wall and the flat surface of the bottom may be made from a flat piece of material shaped into a baking container. This shaping may include folding, gathering or corrugating the sidewall. In another embodiment, the side wall may be cut and overlapped to form a rim or flat bottom surface. In other embodiments, the baking container may be made from two or more pieces of material that are folded, glued, stapled, or otherwise attached to each other. For example, some baking containers can be made by attaching a side wall to a flat bottom surface in a manner similar to a DIXIE cup or other paper cup. In similar embodiments in which the baking container is formed by bonding a side wall to a flat bottom surface, the flat bottom surface may have an up or down folded edge, such as a U-shaped or inverted U-shaped edge. FIG. 24-28 show various configurations of how the side wall and the flat bottom surface can be connected to each other.

In one embodiment, the strip may be formed within or placed within a baking container, as shown in FIG. 72A and 72B, which is analogous to a shoe tongue. In this case, the strip is attached to the inner side wall, near the edge of the bottom in the baking container. The strip is mostly visible through a slot in the side wall, except for its side and bottom edges. It is assumed that, like the tongue of the shoe, the sides of the band are not attached to the sidewall. Instead, the sides of the strip may be held in place by frictional engagement with the inner side wall, especially if the food product is inside a baking container. The top of the strip is then pulled outward from the top to open the baking container from the side, easily exposing most of the side wall. Similarly, it is contemplated that this embodiment may be suitable for attaching the sides of the strip by folding the side wall inwards or by gluing them to the side wall with adhesive. The embodiment may be adapted to a single material baking container and the strip may or may not have break lines at the edges.

In one embodiment, the baking container has a recessed bottom, or in other words, has a bottom edge protruding from the edge of the bottom in a direction away from the rim. In this embodiment, the lower edge may allow the baking container to rest on a flat surface with a gap between the flat bottom surface and the flat surface. In one embodiment, the bottom edge may include a plane that is substantially parallel to the flat surface of the bottom, although in some embodiments, the bottom edge may include a plane that is not substantially parallel to the flat surface of the bottom. In one alternative embodiment, projections, legs or other supports may protrude from the edge of the bottom or from the flat surface of the bottom. The advantage of a recessed bottom is that it can keep the underside of the flat bottom surface from coming into contact with the surface, which can be greasy from baking. Another advantage of the recessed bottom may be that the tongue folded under the bottom of the baking container is easily accessible as it may not lie flat against the flat bottom surface. An example of this is shown in FIG. 17A. In another embodiment, a recessed bottom baking container may not have a draw tab that is bent downwards, as shown in FIG. 17B, but may instead have a portion of the lower edge of the sidewall forming a pinch point for tearing.

- 14 043275

Or, in other words, the tongue may form part of the lower edge of the side wall.

In one embodiment, the recessed bottom may have a height of 1-7 mm, preferably 2-6 mm, more preferably 3-5 mm above the lower edge of the side wall, although in some embodiments the height may be less than 1 mm or greater than 7 mm. A baking container having a recessed bottom does not need a continuous lower edge of the side wall, as there may be gaps in the lower edge of the side wall to provide support for the baking container.

In one embodiment, the baking container comprises a tongue-shaped strip or further comprises a tongue. The pull tab may have a maximum dimension or length of 1-3 cm, preferably 1.2-2.8 cm, more preferably 1.5-2.5 cm, although in some embodiments the pull tab may have a length of less than 1 cm or more than 3 see. In some embodiments, the draw tab may have a length less than, substantially the same as, or greater than the width of the band.

For example, the tongue may be 0.5-2.5 cm wide, preferably 0.6-2.2 cm, more preferably 0.8-2.0 cm, although in some embodiments the tongue may be less than 0.5 cm wide. or greater than 2.5 cm. The draw tab may have a width less than, substantially equal to, or greater than the width of the strip. In some embodiments, the draw tab may be substantially flat (with a thickness similar to the side wall), while in other embodiments, the draw tab may be folded into a certain shape or three-dimensionally shaped with a thickness greater than the side wall.

In one embodiment, the pull tab is formed by a strip extending beyond the rim, although in other embodiments, the pull tab can be formed by gluing or attaching additional material, such as a sticker, to the strip or sidewall. For example, a sticker may have adhesive on only one segment, allowing the non-adhesive portion to protrude beyond the surface, or may be easily lifted by a person's fingers. In FIG. 71 shows an example of a pull tab having a raised portion and an adhesive portion. In addition, the draw tab may be formed by two or more recesses in the rim, as shown by the square recesses in FIG. 70 and V-shaped notches in FIG. 71. The draw tab formed by the recess in the rim may additionally have a fold or sticker, such as in FIG. 68 has both a notch and a crease.

Due to the greasiness that sometimes results from baking, the pull tab may have additional texture to allow the user to easily grip the pull tab without slipping. The pull tab may have an additional ridge to provide more gripping surface area, as shown in FIG. 67. Thin pull tabs with extra texture, such as in FIG. 66 and 69 allow easy gripping of the tongues without the need for additional baking liner material. It is contemplated that such texturing may be achieved by indentations or notches (eg, those mentioned for a break line) or by coating with a heat resistant material. The pull tabs can be reinforced or reinforced as mentioned earlier for the side wall of the baking container.

In an alternative embodiment, the baking container may not have defined tear lines, but may have one or more stickers. In some embodiments, adhesive pull tabs may be considered the equivalent of stickers, although in some embodiments, stickers may be considered a more decorative form of pull tab. One or more stickers may be configured to pull the side wall away from the baked food product, with or without tearing. In one embodiment, one or more of the stickers may be semi-circular and curved, like bucket handles or rings of Saturn. In this alternative embodiment, the stickers may have an adhesive strength that allows them to be placed anywhere on the outside of the baking container so that they can be pulled to break the baking container or separate it from the baked food product.

In one embodiment, the baking container can be detachable from the food product with one hand when placed on a flat surface or in the palm of the opposite hand. In this embodiment, the one or more break lines may allow for easy tearing of the sidewall and/or flat bottom surface. In addition, it is contemplated that the food product can be lifted off the strip, pull tab, sticker, fold, or rope, and the weight of the food product may cause the strip to come off completely or partially. Alternatively, if the weight of the food product is not sufficient to tear off the side wall, the person may shake or give the baking container a hard push by grasping the strip, fold, sticker, pull tab, or cord. For certain positions of stripes and break lines on the baking container, such as in FIG. 29 and 30, this shaking or pushing can turn or rotate the baking container.

In a similar embodiment, the baking container may have one end of the strip that is easily torn off while the other end is configured to remain attached to the baking container. In this embodiment, lifting, shaking, or pushing the baking container while grabbing the strip, pull tab, or cord can tear off the side wall and

- 15 043275 remove the rest of the baking container as a whole.

In one embodiment, the baking container may have more than one strip, more than one pull tab, and/or more than one fold. For example, the baking container may have more than one pull tab shaped like a pair of lugs, as in FIG. 33, or legs, as in FIG. 34. In another embodiment, the baking container may have at least two pull tabs located opposite each other. Because the tongues may have a low heat capacity, they may cool more quickly after using the baking container. A person can use the two tabs to lift the baking container out of the baking pan (for example, lifting the baking container from a muffin pan where a hot, freshly baked muffin is in the baking container).

In one embodiment, a streak or break line on the baking container may be marked with a different color or texture, or the break lines may be formed by perforations or notches that are easily distinguishable. In other embodiments, the pull tab may protrude beyond the rim of the baking container and be easily visible, and may also be colored differently from the rest of the container. In some embodiments, the draw tab may be prominent due to being large, decorative, and/or protruding from a portion of the side wall, as in FIG. 3538 and 41. In some embodiments, the draw tab may have a width substantially the same as the strip width as shown in FIG. 6A, 6B, 12, 29, 38, 40-42, 46, 58, and 59. In some embodiments, the draw tab may have a width less than the strip width, such as in FIG. 60-62, 64, 70, and 71. In other embodiments, a ring and/or cord may be used in place of the pull tab, as shown in FIG. 43-45.

In one embodiment, the baking container may have an edge or corner of the strip that forms a pinch point for pulling the strip out of the baking container. In one embodiment, this pinch point may simply be a designated portion of the bottom edge (with or without additional coloring or labels), and may or may not have additional reinforcement with cord, tape, or additional material. In some embodiments, the pinch point may be shaped or folded over so that it protrudes and is easily visible, as shown in FIG. 13 and 14. In the embodiment shown in FIG. 13, the strip can be torn from the edge of the bottom, through the flat surface of the bottom, and up the side wall to the rim. However, the strip can also be torn off in the opposite direction and/or in more than one direction. The corresponding pinch point variant has a circular horizontal fold with a tear strip as shown in FIG. 15, or without tear strip (not shown).

In one embodiment, the baking container has a pull tab or fold located on the underside of the flat bottom surface, as shown in FIG. 16A-22. The pull tab or fold in this design may be connected to a strip or tape, or may be aligned with one or more break lines. The baking container may have any number or arrangement of folds or projections on the bottom, some of which may be functional draw tabs, although in some cases all of them may be functional draw tabs, as shown in FIG. 18. In one embodiment, said lower gussets and tabs may be of any shape or arrangement. In some preferred embodiments, the lower pleats and tabs may be arranged in decorative patterns. In another embodiment, the draw tab may be integral with the side wall next to the recessed bottom.

In some embodiments, the baking container may have a seam along which the side wall may be opened, torn off, or peeled off. In particular embodiments, the side wall may be made from a flat piece of material that is wrapped with opposite ends glued or joined, similar to the design of a paper cup (eg, DIXIE cup). In these embodiments, the sidewall seam may open from the top corner, the bottom corner and/or the middle of the seam. The seam may have an area that is not glued, so that you can easily start peeling from it. The baking container may be opened from a seam that does not tear along one or more designated tear lines or a designated tear path. However, seams can easily be made using one or more break lines, as shown in FIG. 54 and 55, and with the help of stripes. In some cases, the seam may be used as a reinforced tear tape, as described elsewhere, provided that the seam has an overlapping and thus reinforced sidewall. In FIG. 55 shows a baking container that can be opened in a manner similar to removing the label from a soup can, leaving the bottom of the container open.

In one embodiment, the seam may be held together with adhesive, although in other embodiments, the seams may be held together by structures such as fasteners, latches, tabs, twists, or other connecting devices. The connecting devices may be asymmetrical, such as a plug and socket (FIG. 56), or symmetrical, such as a yin-yang clasp (FIG. 57). These structures may be made from the same material as the side wall (for example cut from a single piece of paper) or may be glued to the side wall. In further embodiments, when the side wall is opened, starting with these designs, a detached bottom portion of the baking container may also remain.

In one embodiment, the height of the sidewall perpendicular to the flat bottom surface varies along the bottom edge. In this embodiment, the rim may have a flat shape (eg, a conic section), however, the flat shape may not be parallel to the flat surface of the bottom. However, in another embodiment, the height of the sidewall perpendicular to the flat surface of the bottom varies along the edge of the bottom, and the rim is not flat. In this embodiment, the rim may be rolled or seamed and/or may form waves, dimples, dots, or a flower shape. In one embodiment, the rim is formed from a material different from the material of the side wall, or the rim may be attached to the side wall as a separate element. In another embodiment, the rim is made of the same material as the side wall.

In one embodiment, the average side wall height may be 1-30 cm, preferably 1.5-20 cm, more preferably 2-10 cm, even more preferably 3-8 cm. However, in other embodiments, the average side wall height may be less 1 cm or more than 30 cm.

In one embodiment, the rim may be rolled, rolled, beaded, or folded. In a further embodiment, one or more sides of the rectangular baking container may be folded over the opening of the baking container, partially or completely, to allow two or more baking containers to be stacked without collapsing with each other.

In one embodiment, the flat bottom surface is substantially circular, such as a conventional cupcake or muffin liner. In another embodiment, the flat bottom surface may be elongated and rounded, such as an oval or ellipse. In another embodiment, the flat bottom surface may be rectangular or substantially square. In alternative embodiments, the flat bottom surface may form a variety of shapes with straight and/or curved edges, such as a semicircle.

The substantially circular flat bottom surface may have a diameter of 2-25 cm, preferably 2.520 cm, more preferably 3-15 cm, even more preferably 3.5-10 cm. However, in other embodiments, the flat bottom surface may have a diameter of less than 2 cm or more. 25 cm

In one embodiment, in which the rim and the flat bottom surface are substantially circular, the ratio of the rim diameter to the bottom edge diameter may be from 1:1 to 2:1, preferably from 1.05:1 to 1.80:1, more preferably from 1.08:1 to 1.20:1, where a ratio of 1:1 may mean that the side wall forms a straight cylinder.

In one embodiment, a substantially round flat bottomed baking container may be similar in shape and size to a regular pie pan, deep dish pie pan, or round 23 cm (9 inch) diameter baking pan. In other embodiments, a substantially round flat bottomed baking container may be similar in shape and size to a conventional muffin or muffin liner, or a mini muffin or mini muffin liner. In one embodiment, the baking container may be in the form of a tubular pan, similar to a cake pan or a BUNDT (ring shape) cake pan.

The substantially rectangular flat bottom surface may have a width of 4-30 cm, preferably 6-25 cm, more preferably 8-20 cm. The substantially rectangular flat bottom surface may have an aspect ratio (length:width) of 1:1 to 10:1, preferably 1:1 to 4:1, more preferably 1:1 to 3:1, although in some embodiments, the aspect ratio may be greater than 10:1.

In one embodiment where the rim and flat bottom surface are substantially rectangular, the ratio of the diagonal of the rim to the diagonal of the flat bottom surface may be from 1:1 to 2:1, preferably from 1.05:1 to 1.80:1, more preferably 1.1:1 to 1.7:1. In one embodiment, a baking container having a substantially rectangular flat bottom surface may have a shape and size similar to a 20.3 cm (8 inch) square pan, a 22.9 x 33.0 cm (9 x 13 inch) pan, or a baking dish. baking.

In alternative embodiments, the baking container may have a rounded bottom surface (i.e., not flat) that can be used for rounded products such as cakes, dumplings, takoyaki, popcorn balls, or kui boulou.

In one embodiment, the angle formed by the side wall and the flat bottom surface is 90-135°, preferably 92-105°, more preferably 93-100°, although in some embodiments the angle formed may be less than 90° or greater than 135°. In one embodiment, the angle may be relatively constant along the sidewall, for example, the angle may not vary more than 5° from the average sidewall angle. In other embodiments, the angle may differ to a greater extent.

In embodiments in which the baking container has a rectangular flat bottom surface, the side wall may be in the form of four quadrilaterals (eg, four trapezoids), each of which intersects the flat bottom surface at an angle. This angle may be the same for all four quadrilaterals, or only two or only three quadrilaterals may have the same angles. In an alternative embodiment, all four quadrilaterals may have different angles.

In embodiments where the baking container has a rectangular flat bottom surface and the side wall forms the shape of four quadrangles, one or more tear lines may extend through the central region of one of the four quadrangles. In another embodiment, one or more break lines may be offset from the center, for example, by a third or a quarter of the length of the quadrilateral. In FIG. 46 shows an exemplary embodiment of a baking container with a rectangular flat bottom surface and off-center break lines. In FIG. 90 shows an exemplary embodiment of a baking container with a rectangular flat bottom surface and an off-center single tear line. In another embodiment, one or more break lines may be formed along or within the corner of the side wall.

In one embodiment, the baking container may be used during baking to contain cake or muffin batter. However, it is expected that this baking container could be successfully used for several other products, especially those that may be liquid or viscous when added to the baking container and then retain their shape inside the baking container (possibly near the edges of the inside) after baking, cooking, cooling, drying or curing. For example, the baking container can be used with yeast dough (e.g. Easter cake), unleavened dough, grain, grain-free dough, minced meat, pizza, ham and cheese pie, bars, dried fruit, pudding, jelly, cake, custard , open pie with berries, cheesecake, baked pasta, pastries, baked egg dishes, cheese, soup dumplings, chocolate, filled chocolate or puffed chocolate (for example, REESE'S peanut butter cups), fudge, candies, butter, ice cream, frozen desserts, puffed grain snacks (such as puffed rice treats), nut butters, tofu, or other foods.

In one embodiment, raw or partially cooked food products may be packaged in a baking container and presented for sale. In this case, the food may be raw, frozen, chilled, dehydrated, partially baked, or may be missing one or more ingredients (eg missing water or eggs). In the future, the consumer can prepare food products by adding the necessary ingredients and bake without the use of additional containers.

In one embodiment, the baking container may include a top cover or lid attached to a portion of the rim. The top cover or cover may be integral with the side wall or may be used separately. In one embodiment, this topcoat or lid may be closed during baking to retain steam. Cooking or baking with the top cover or lid closed can be similar to cooking en papillote or al cartoccio, that is, cooking in a sealed package. In another embodiment, the top cover or lid may be closed after baking to retain steam and/or heat for a longer period of time. In one embodiment, the top cover or lid may be sealed or permanently sealed so that the baking container can only be opened by pulling on the strip or pull tab.

In another embodiment, the baking container may include a cover or lid and holes in the flat bottom surface so that it can be used for steaming buns, dumplings, cakes or puddings. In another embodiment, the baking container may be coated with an electromagnetic energy absorbing material for microwave cooking. The electromagnetic energy absorbing material may include metallized film, metal flakes, or ceramics that absorb microwave radiation and radiate heat to the food by conduction or infrared radiation, similar to the function of a chip sleeve. A baking container coated with an electromagnetic energy absorbing material can be useful when browning the crust inside the baking container, such as cakes or pies. The baking container can be used with any type of heat source, such as but not limited to a wood burning stove, a convection oven and an electric oven, a gas oven, a charcoal grill, a solar oven, a smoker, STERNO cooking fuel, a non-combustion chemical reaction, or some other or other source of heat.

In one embodiment, one or more baking containers may be connected to each other. For example, instead of using a standard metal baking dish for a dozen cupcakes, a plurality of cupcake-sized baking containers that are connected to each other can be used. Preferably, the baking containers are bound together by means of a device that can be easily torn off, for example, sealed with paper having a tear line. In one embodiment, such bonded bake containers may be sold or distributed in groups greater than or less than 12 bake containers, and the consumer can remove or separate the bake containers as needed prior to use. In another embodiment, a set of baking containers may be formed by fastening the baking containers not to each other, but to an additional structure, or the baking containers may be located inside the additional structure.

In one embodiment, the side wall and/or the flat surface of the bottom of the baking container has a thickness of 0.05-0.70 mm, preferably 0.10-0.50 mm, more preferably 0.15-0.40 mm, although in some embodiments, the thickness may be less than 0.05 mm or greater than 0.70 mm. For example, in some embodiments, the thickness may be 0.75-0.80 mm, 0.80-0.90 mm, 0.901.00 mm, or greater than 1.00 mm. In one embodiment, the side wall and/or flat bottom may comprise only one layer of material, such as one layer of paper, although in other embodiments, the side wall and/or flat bottom may comprise two or more layers of material. These two or more layers of material may be the same or different and may or may not be bonded.

In one embodiment, the baking container may further comprise an outer layer, or an outer side wall layer. In this case, the layer inside can be considered as the inner layer. In a related embodiment, the baking container may comprise an inner layer having its own side wall and a flat bottom surface, and an outer layer having its own side wall and a flat bottom surface. The inner and outer layers may be the same or different materials and may have a structure similar to that described herein for the baking container. In one embodiment, the inner and outer layers may have approximately the same height, although in other embodiments, the inner layer may have a distance from the bottom edge to the rim that is 5-60%, 10-50%, or 15-40% greater than at the outer layer. In one embodiment, one of the two layers is intact or not significantly deformed after removal and can be used as a food plate. In some embodiments, the inner and outer layers may be textured differently, for example, one layer may be textured and the other smooth or generally untextured. For example, the outer layer may be ribbed and the inner layer smooth.

In one embodiment, the inner and outer layers may be bonded to a portion of the flat surface of the bottom without being bonded to any portion of the side wall. In a further embodiment, the inner and outer layers may be glued to a portion of the flat surface of the bottom and attached, but not glued, to the top of the side wall or to the rim. In this case, the top of the sidewall or rim may have inner and outer layers alternating and pierced with cord or tape. The cord or tape is provided with a gripping and pulling end, and the removal of the cord or tape provides separation of part or all of the inner and outer layers on the side wall. For example, the cord or ribbon may be partially woven and drawing the cord or ribbon may release a fold or tab in the outer layer to pull and tear off the inner layer. A baking container having an inner and outer layer can be thought of as having an inner side wall layer and an outer side wall layer. In some embodiments, one flat bottom surface may be connected to two side walls, which may have an arrangement similar to that shown in FIG. 27.

In one embodiment, the inner sidewall layer may conform to the shape of the cake, and the outer sidewall layer may protrude further from the inner sidewall layer at a certain angle or a certain distance. In one embodiment, the outer sidewall layer may comprise one or more folds or protrusions from the inner sidewall layer and, when the layers are partially glued, provides a grip so that the outer sidewall layer can be pulled and the inner layer torn apart. The folds can be vertical, horizontal or at some intermediate angle. In one embodiment, the outer sidewall layer may have one or more vertical folds. In particular, the outer layer of the side wall may have vertical folds, each of which is essentially the same shape, and can be located with axial symmetry around the side wall. For example, the outer sidewall layer may have five vertical folds that provide a top view similar to a starfish or five-pointed star as shown in FIG. 51A-B. In another embodiment, the outer sidewall layer may have an outwardly projecting loop, similar to a belt loop, mug handle or holster handle, to provide a finger grip to pull and tear the outer sidewall layer. In FIG. 48 shows one such embodiment in which the outer sidewall layer has a portion that loops outwards from the inner sidewall layer. In a similar embodiment, instead of a loop, the outer sidewall layer may have a finger pocket. In other embodiments, the outer sidewall layer may fold outwards from the inner sidewall layer, creating a substantially horizontal crease. In one case, the horizontal fold may enclose the circumference of the inner sidewall layer, as shown in FIG. 49.

- 19 043275

In one embodiment, the outer sidewall layer may have openings through which the inner sidewall layer is visible. Preferably, the inner sidewall layer of a different color is visible. These holes may have decorative shapes or repeating patterns, and may also be die cut or laser cut. One such example is shown in Fig. 50. In a similar embodiment, part or all of the outer sidewall layer may form a mesh, screen, transparent film or translucent film through which the inner layer can be seen.

In one embodiment, the sidewall, flat bottom, and/or rim of the baking container may be parchment paper, wax paper, greaseproof paper, or non-stick baking paper. However, in other embodiments, the paper may be similar to another type of paper, including, but not limited to, wrapping paper, drawing paper, blotting paper, optical glass paper, bond paper, cardboard, cardstock, cartridge paper, construction paper, cotton paper, crepe paper, do paper, glassine paper, Indian paper, Korean paper (hanji), kraft paper, coated paper, manila paper, newsprint, oatmeal paper (hwanji), onion paper, origami paper, blood-proof paper , rice paper, cigarette paper, wrapping paper, carbon paper, thermal paper, tissue paper, tracing paper, calendered paper, Japanese rice paper, woven paper, cardboard and xuan paper. In another embodiment, the baking container may contain non-paper materials suitable for use in the oven and food safe, such as crystallized polyethylene terephthalate (PET, polyethylene terephthalate), silicone or metal foil, such as aluminum. In other embodiments, the sidewall, flat bottom surface, and/or rim may contain fibers or other materials listed previously for cord and tape.

In one embodiment of the baking container, the sidewall is smooth, corrugated, pleated, ribbed, corrugated, or pleated. In further embodiments, these side wall structures may be decorative or may be functional, such as providing side wall strength or providing a one-piece piece of material to form a baking container.

In one embodiment, the baking container has a side wall that provides self-contained baking container, meaning that the baking container can be placed on a flat surface while the food product inside does not deform the side wall. In this embodiment, the baking container does not have to be used as an insert inside the baking dish, i.e., the cake-shaped baking containers can be placed directly on the baking tray in the oven, rather than being placed inside the cake baking dish. As another example, the baking container can be used as a pie plate or pie dish.

In one embodiment, the baking container may be made from an edible material, i.e. the baking container need not be removed prior to consumption. In this embodiment, the baking container may be vegetable starch from rice, potato, corn, cassava, sorghum, wheat, tapioca, arrowroot, sweet potato, sweet potato, or some other fruit, grain, or vegetable. In a similar embodiment, the cord, pull tab, or ribbon of the baking container may be an edible material, in particular, the draw tab may be made from hard candy, or the ribbon may be made from licorice.

In one embodiment, the side wall and/or the flat surface of the bottom of the baking container may have a corrugated layer between the two flat layers, similar to corrugated board or containerboard. In other embodiments, the baking container may not be for baking or cooking, but for food packaging. In this embodiment, other food-safe materials that may otherwise be heat sensitive may be used, such as polyethylene terephthalate (PET), poly(lactic acid) (PLA, poly(lactic acid)) or a copolymer of lactic and glycolic acid ( PLGA, poly(lactic-co-glycolic acid)).

In one embodiment, the baking container contains only materials that can be recycled, or the baking container contains only materials that can be composted (eg, vegetable fibers and PLGA). In one embodiment, the baking container contains only natural or chemically untreated materials. For example, the baking container may contain paper from natural sources or recycled paper. The baking container may contain unbleached paper.

In one embodiment, the interior of the baking container may be coated and/or impregnated with a food release agent. In some embodiments, the food release agent may be a vegetable oil or starch. In another embodiment, a barrier layer may be added, such as a film consisting of bleached kraft paper, low density polyethylene, aluminum foil, or a sealant. Alternatively, the liner may be inserted into the baking container after the baking container has been completely or partially formed. In related embodiments, the interior of the baking container

- 20 043275 may be textured so that the food product does not stick to the inside of the side wall or the flat surface of the bottom. Alternatively, the interior may be textured to aid baking.

In one embodiment, the interior and/or exterior of the baking container may have a graphic finish or decorative texture. This includes, but is not limited to, printing, spraying, dipping, dyeing, brushing, embossing, etching, coating, matte, glossy, high gloss, irradiation, firing, embossing and/or blind embossing. In addition, specialty inks such as thermochromic, photochromic, fluorescent and/or phosphorescent inks can be used. In a suitable embodiment, the interior and/or exterior of the baking container may contain decorations, advertising, graphics, images, text, or different colors. In one embodiment, the inside of the sidewall may contain a coupon or special message, which may or may not be located on the inside of the strip. In one embodiment, interior decor, advertising, graphics, image, text, or coloring are not visible from the outside of the baking container, such that they are revealed after the side wall is opened. However, in another embodiment, such interior decor may be partly visible from the outside.

In some embodiments, the baking container may be comprised of a limited number of parts. Although several of the details described above can be combined, embodiments are possible in which some details are intentionally not combined or multiplied. For example, a baking container may only have one tear strip. In another embodiment, the baking container may have only one fold, tape, cord, sticker, or pull tab for gripping. In another embodiment, the baking container may be made from only one type of material (eg, one type of paper) and/or may have only one side wall and a flat bottom surface (i.e., the baking container is not layered).

Referring now to the drawings, in which the same reference numbers designate identical or corresponding parts in several views.

Fig. 1A, 2A, 3A, 4A and 5A are side views of the baking containers 10 having the corresponding plan views in FIG. 1V, 2V, 3V, 4V and 5V.

In FIG. 1A and 1B show a baking container 10 having a flat bottom surface 12 with a rim 14, a side wall 16, a rim 18, and break lines 20 that form a strip 22. In this case, the break lines 20 extend only from the rim 18 to the first pair of points 24 at the bottom edge 14. The strip may be tearable at one or both ends.

In FIG. 2A and 2B show a baking container 10 similar to that shown in FIG. 1A and 1B, except that the break lines 20 extend from the first pair of points 24 on the edge of the bottom 14 to the second pair of points 26 on the edge of the bottom 14 of the flat surface of the bottom 12. The strip may be tearable at one or both ends.

In FIG. 3A and 3B show a baking container 10 similar to that shown in FIG. 2A and 2B, except that the break lines 20 continue to a third pair of points 28 located on the opposite side of the edge of the bottom 14 from the first pair of points 24. The strip may be tearable at one or both ends.

In FIG. 4A and 4B show a baking container 10 similar to that shown in FIG. 3A and 3B, except that the break lines 20 continue to a fourth pair of points 30 located on the opposite side of the side wall from the first pair of points 24. The strip may be tearable at one or both ends. In one embodiment, the end of the strip near the third pair of points may form a pinch point from which a tear is performed, similar to pinch point 36 shown in FIG. 13.

In FIG. 5A and 5B show a baking container 10 similar to that shown in FIG. 4A and 4B, except that the break lines 20 continue to a fifth pair of points 32 located on the side of the rim opposite from where the break lines first ran. The strip may be torn at one or both ends and may be symmetrical so that each end is indistinguishable.

In FIG. 6A and 6B show respective side and top views of the baking container 10. In this embodiment, there is a pull tab 34 that protrudes slightly beyond the rim 18. The strip 22 formed by the tear lines in this embodiment extends from the rim to the edge of the bottom, and then continues along the edge of the bottom. In fact, when the tab 34 is pulled out, the strip 22 is pulled, with the flat surface of the bottom 12 partially separated from the side wall 16. In some embodiments, the strip passing along the edge of the bottom or along the circumference of the side wall may pass along a large arc of a circle or along a small arc. In FIG. 7A-B and 9 show embodiments in which the strip runs nearly a full circle.

In one embodiment, the strip 22 may intersect with a single fracture line that intersects the entire perimeter of the side wall. One such example is shown in the baking container 10 shown in FIG. 8A. Removing the strip and thus the side wall may leave the lower portion 54 (FIG. 8B) which remains attached to the pastry and can be used as a plate. In FIG. 8B also shows the detached upper portion of side wall 16 with label 38 printed on the inner surface. FIG. 9 and 55 show respective embodiments in which the baking container 10 can be torn open leaving the bottom 54 completely separated from the side wall. In these embodiments, the recessed bottom may have a height of 5-50%, preferably 10-45%, more preferably 15-40% of the total side wall height, although in some embodiments, the bottom height may be less than 5% or greater than 50 %. In some embodiments, the complete separation of the flat surface of the bottom of the baking container may be similar to opening a baking dish.

In FIG. 10 and 11 show different baking containers 10 in which there are two or more lanes 22 and the paths intersect. In FIG. 10, the strips can be configured so that one strip 22 (eg, a vertical strip) can be completely torn off without stretching the sides of an orthogonal strip 22 (eg, a horizontal strip). In another embodiment, both strips 22 may be strengthened together so that all strips 22 are torn off together. In FIG. 11, the strips 22 can be reinforced or connected to each other so that when one strip 22 is pulled out, the other two are pulled out. However, in some embodiments, the two or more strips 22 may be parallel, or may be off-center or asymmetrical. In related embodiments, the baking container may have stripes arranged radially to ensure uniform cutting or portioning. For example, the baking container may be the size of a standard pie pan and may have three radially arranged strips forming six central angles, each approximately 60°, or four radially arranged strips forming eight central angles, each approximately 45°.

In FIG. 12 shows an embodiment of a baking container 10 with a strip 22 having a tongue 34 in which the strip 22 extends along the side wall 16 to a flat bottom surface 12 and then along the side wall at the other end. In this embodiment, the strip is not centered along the flat surface of the bottom 12. Since this configuration completely separates the baking container into two parts, either of the two parts can remain on the food item. In other embodiments, both ends of the strip may or may not have pull tabs.

In FIG. 13 shows a baking container 10 in which the tear lines and the strip follow a path similar to that shown in FIG. 3V or 4V. The difference is that the end of the strip near the flat surface of the bottom 12 forms a pinch point 36 so that the strip can be easily grabbed and torn away from that part of the baking container. In this embodiment, the pinch point 36 is designed in such a way that it appears as a fold, wrinkle, or extension formed by gluing additional material, for example, in the form of a sticker. In one embodiment, pinch point 36 has an elongated sticker adhered to one end, with lifting and pulling from the other end creating a break in a particular direction. In another embodiment, the pinch point may be designed such that it does not protrude, but the end of the strip at this point can be easily pinched due to its location on the bottom edge of the baking container. In some embodiments, the pinch point 36 may be colored differently than the rest of the baking container to make it easier for the consumer to find it. In other embodiments, the pinch point may have a rough or machined surface to facilitate gripping, especially if the outer surface of the baking container is in contact with oil or fat.

In FIG. 14 shows a baking container 10 having a pinch point 36 on the part located on top of the side wall 16. As in FIG. 13, the pinch point may be due to a fold, wrinkle, or material attached directly to the side wall. Fig. 14 shows tearing of the baking container down and along the bottom, although this design can also be made with additional tear lines to allow tearing upwards from the pinch point.

In FIG. 15 shows a baking container 10 with a circular fold 58 or pinch point. This fold may extend around the entire baking container, although in some embodiments, folds may occur along part of the side wall. In FIG. 15 shows that the circular fold is substantially parallel to the flat surface of the bottom, although in other embodiments the fold may be at an angle. In some embodiments, the circular fold may be in the form of rings of planets or in the form of flower petals. In FIG. 15 shows a tear strip 22 that starts from the fold, and in some embodiments, several tear strips may extend from the circular fold. In some embodiments, the circumferential fold may not protrude, but may be folded up or down along the surface of the side wall. In some embodiments, the circular fold may be considered a cuff, and more than one circular fold may be present, similar to ruffles or the neck of a flexible straw.

In FIG. 16A and 16B show a baking container 10 having a downwardly folded pull tab 60 on the underside 62 of the flat bottom surface. In addition to the pinch point shown in FIG.

- 22 043275

13, this bottom gusset configuration may provide a means to hide the draw tab connected to the strip 22.

In FIG. 17A shows a cross-sectional view of a baking container 10 having a sunken bottom 64 with a downwardly folded draw tab 60. It should be noted that in this embodiment, the downwardly folded draw tongue 60 does not lie flat against the bottom of the baking container, allowing it to be lifted more easily with fingers. Fig. 17B is a bottom view of the baking container 10 shown in FIG. 17A. In this case, the downwardly folded draw tab 60 may first be torn along the bottom of the bottom flat surface 62 and then upward along the side wall, similar to the path of the strip 22 shown in FIG. 3B.

In FIG. 18-22 show various embodiments of baking containers 10 having a downwardly curved pull tab 60 attached to a strip 22. FIG. 19-22 show baking containers having a single strip, although it is also contemplated that there may be more than one downwardly folded pull tab 60 each attached to the strip. In particular, each pleat at the bottom 62 may be a downwardly folded draw tab 60 attached to the strip as shown in FIG. 18. The bottom creases on the baking container may have straight edges or curved edges. In some cases, the lower folds may be similar in design to the petals of a flower, as in FIG. 20 and 21, where tearing off strip 22 may simulate tearing off a flower petal. In some cases, an additional decoration 66 may be added to the underside 62 of the flat bottom surface to emphasize this effect. For example, a cylindrical or frustoconical baking container can be formed from a single piece of parchment paper. Its formation may include folding parts of the side wall and the flat surface of the bottom, and in this case, one or more folds on the bottom can be made in places corresponding to the lines of the break.

In FIG. 23-28 show sectional views of baking containers 10 having various sidewall designs. In FIG. 23 shows a baking container 10 in which the side wall 16 and the flat bottom surface 12 are made from a single piece of material. In FIG. 24, 25, 27 and 28 show various embodiments in which the baking container 10 is made of two pieces of material that are joined together, for example by means of an adhesive and/or a crease. In FIG. 24 and 25 show the U-shaped flat portions of the bottom 68 that can be enclosed by the side wall 16 as shown in FIG. 24, or may be located outside the side wall 16, as shown in FIG. 25.

In FIG. 26-28 show baking containers 10 having recessed bottom spaces 64 which are created by positioning a flat bottom surface at a certain height from the bottom edge of sidewall 16. This recessed bottom design, as well as the design of the baking containers 10 shown in FIGS. 24 and 25 can be compared to ordinary paper cups, and the side wall can be made by rolling a flat piece of material into a cylinder.

In FIG. 26 shows a baking container 10 having a side wall 16, an inverted U-shaped bottom 70, and a U-shaped interior 68. It is also contemplated that the baking container 10 may have a shape similar to that shown in FIG. 26, but only two parts: U-shaped and in the form of an inverted U (68, 70), interconnected.

In FIG. 27 shows an embodiment of a baking container 10 in which the U-shaped flat bottom 68 may have sides extending upward from its bottom edge along the inside of the side wall.

In FIG. 28 shows another embodiment in which the flat portion of the bottom 70 is in the form of an inverted U.

In FIG. 29 shows a baking container 10 in which the tear lines 20 and strip 22 cross the side wall at an angle so that they further follow the curvature of the side wall. In this embodiment, the continuous portion of the side wall may be peeled away from the food product. Strip 22 may be wrapped less than once (eg, spanning a 270-310° arc), about once, or more than once. In related embodiments, tear lines 20 or strip 22 may be wrapped around side walls 16, which are flat surfaces, such as in the case of a rectangular baking container. The break lines 20 that are wrapped around the baking container 10 may or may not maintain a constant spacing between them. In one embodiment, the break lines 20 that are wrapped around the baking container 10 may have varying spacing or form different patterns. In one embodiment, the baking container 10, with tear lines 20 wrapped around, can be rotated by the user, such as turning the top relative to the bottom, similar to opening a can. This rotational movement may break one or more segments of one or more break lines. Then the baking container 10 can be removed more easily. In related embodiments, the baking container may have the strip 22 running in a zigzag path or in a path with multiple angles and/or turns. Such a strip 22 may cover a significant portion of the surface area of the baking container, and may be more useful for removing the baking container than a straight strip 22. Preferably, a strip having a zigzag path or several turns and/or corners is reinforced with cord or tape. Fig. 30 represents a variant of the baking container 10 shown in FIG. 29, except that the strip 22 is retractable from the draw tab 34 at the bottom.

In FIG. 31-37 show baking containers 10 with stripes and pull tabs of various designs, some of which may be considered decorative or ornamental.

In FIG. 31 shows a baking container 10 with a pull tab 34 in the form of a printed pull tab or with a zipper. The decorative seal 38 may form non-functioning zipper teeth.

In FIG. 32 shows a variation of the baking container 10 shown in FIG. 31, except that the pull tab 34 is pulled from below.

In FIG. 33 is an enlarged view of the pull tabs 34 that form part of the printed decoration 38. In this embodiment, either or both of the pull tabs can be used to open the baking container. Preferably, the pull tabs are sized so that small children can easily grasp the pull tab and open the baking container on their own.

In FIG. 34 shows a variant of the baking container 10 with decorative elements. In this case, one or more stickers may be attached to the bottom of one or more strips. These stickers can function as decorative and/or enlarged pull tabs 34.

In FIG. 35 shows another embodiment of a baking container 10 with an enlarged pull tab 34. It is contemplated that the pull tabs 34 may be of any shape for different occasions. In some embodiments, the pull tabs may be decorated or altered after baking. For example, a number, a message, or a person's name may be written on the pull tab 34. In some embodiments, the draw tabs may not be of flat material, but may be folded or formed into three-dimensional shapes.

In FIG. 36 shows another embodiment of the baking container 10 with an enlarged, decorative pull tab 34. In this case, the pull tab can be more easily pulled from the bottom of the baking container.

In FIG. 37 shows a pull tab in the form of a ring 40. Other shaped pull tabs with holes can also be used to provide grip on the pull tab 34 and to facilitate peeling the strip 22 from the baking container.

In FIG. 38 shows an embodiment of a rectangular-sided baking container, with the width of the rim 18 approximately equal to the width of the bottom rim. In this embodiment, tongue 34 protrudes from the rim, but is designed to be folded down or flattened against the strip 22 or sidewall 16. Also shown in this embodiment is a rim 18 with ridges or waves. In a related embodiment, a baking container similar in appearance to that shown in FIG. 38 may not have a pull tab protruding from the rim, but have a tab protruding from the flat surface of the bottom or from the edge of the bottom. In addition, the baking container may have a tongue bent at any angle relative to the nearest break lines 20, for example, with the formation of the smallest angle in the range of 0-5°, 5-10°, 10-30°, 30-60°, 60- 90°, 90-120°, 120-150°, 150170°, 170-180°. In some embodiments, the ridges or waves on the rim may be created by grooving or corrugating the sidewall. In other embodiments, the ridges or waves on the rim can be created by cutting these shapes directly into the baking container. Other baking containers may have other rim shapes, including, but not limited to, waves, rims, tears, bumps, grooves, serrations, and serrated teeth. In these embodiments, the draw tab, if present, may or may not form part of the rim pattern.

In FIG. 39 shows an embodiment of a baking container 10 having non-parallel break lines 20. In this particular embodiment, the break lines 20 have similar internal angles, but in other embodiments, the break lines 20 may have unequal angles, and may be directed towards each other or towards each other. from each other, and may form symmetrical or asymmetrical shapes of the band 22. In this embodiment, as the band 22 increases in width towards the edge of the bottom 14, the enlarged band may allow more of the baking container 10 to be more quickly separated from the food product or otherwise opened. most of the baking container 10. In one related embodiment, the surface area of the strip 22 removed from the baking container 10 may be nearly equal to the surface area of the remainder of the baking container. In another embodiment, the strip 22 removed from the baking container 10 may have a surface area greater than the remainder of the baking container 10. In another related embodiment, the strip 22 may continue to expand as it is removed from the baking container 10. In in other related embodiments, the break lines 20 may be placed to form bands 22 of various shapes. For example, stripe 22 may expand to provide space for a logo, or stripe 22 may expand to form a dollar sign ($) outline, with the rectangular segments of the strip forming a vertical line in the dollar sign.

In another embodiment, the inside of the stripe may be decorated or marked, and the width of the stripe may be sized to create various embellishments or messages. In these embodiments, it is preferred that the message or decoration is not visible on the outside of the baking container 10. Such interior decorations on the strip may include numbers (for example, numbers for a lucky draw, game, or random group assignments), a totem animal, a symbol of good luck, a cartoon character , religious poetry, a mathematical equation, or a personal message. In FIG. 8B shows a similar embodiment in which the inside of the top sidewall has a label 38. In some embodiments, both the inside of the strip and the inside of the sidewall may be decorated or labeled.

In FIG. 40 shows an embodiment of a baking container 10 having a reinforcing band 42 which forms tear lines 20, with the reinforcing band located inside the side wall. In this case, the reinforcing tape 42 adds tear strength to the otherwise weak side wall 16 and/or the flat surface of the bottom 12 of the baking container 10. In this embodiment, weakened or perforated tear lines may not be required, since the side wall 16 can be torn at a slight effort. Thus, the side wall will tear at the sides of the reinforcing tape 42.

In FIG. 41 shows another baking container 10 containing food product 44. In this embodiment, tear lines 20 and strip 22 are not connected to any part of rim 18. Instead, tear lines 20 and tear tab 34 are located at the top of the sidewall. 16. In this and similar embodiments, it is provided that the baking container 10 does not need a controlled tear starting or ending at the rim 18. Instead, it is sufficient to use the strip 22 to tear it only partially around the baking container 10, at a point at which an uncontrolled break can easily complete the remaining trajectory. Alternatively, the strip 22 is only used for controlled tearing off of a portion, and then the consumer can tear off or remove the remaining sides of the baking container by other means. In this embodiment, it is preferred that the strip has a pull tab 34 or pinch point.

In FIG. 42 shows an embodiment of a baking container 10 having break lines 20 formed by cords 46. In other words, the sides of the strip 22, or the strip itself, are reinforced with cords 46. In this case, the cords are attached inside the side wall 16. In this embodiment, the pulling of the pull tab 34 is indirectly pulls the cords 46 and breaks the strip 22 along the break lines 20. However, in other embodiments, the cords 46 themselves may be pulled along the break lines 20, and the pull tab 34 may or may not be present. In some embodiments, the two break lines 20 may not be formed by two cords 46, but by a single cord that loops and changes direction. In this embodiment, the strip 22 can be pulled directly on the end of the looping cord to tear it off.

In FIG. 43 shows an embodiment of a baking container 10 in which one cord 48 reinforces the strip 22 between two break lines. In this embodiment, the cord may lie against the inside of the side wall, or may be glued to the inside of the side wall, or may be placed inside the side wall. In this embodiment, either the side wall is weakened along the break lines or the strip is reinforced with another material. This break line weakening or strip reinforcement is necessary to prevent the cord from tearing the side wall directly along the contact line, and instead results in tearing along the break lines 20. This embodiment is similar to that shown in FIG. 40 where reinforcing tape is used but has the advantage of lower cost or less material overall.

In FIG. 44 shows an embodiment of a baking container 10 having a single tear line 20. In this case, the break line 20 is formed by a cord 46 with a ring 40. The cord may lie against the inside of the side wall, or may be glued to the inside of the side wall, or may be placed inside the side wall. In this embodiment, the break line 20 may or may not be weakened. In some embodiments, the sidewall 16 is sufficiently weak that the pull of the cord relative to the sidewall results in a controlled break straight along the path of the cord. As with the pull tabs described in previous embodiments, the ring 40 may be decorative, or may be a paper pull attached to a cord.

In FIG. 45 shows an embodiment of a baking container 10 having a single tear line 20 which is similar to the embodiment shown in FIG. 44, except that there is no ring or similar design at the end of the cord. The cord may lie against the inside of the side wall, or may be glued to the inside of the side wall, or may be placed inside the side wall. In this embodiment, the break line 20 may or may not be weakened. In some embodiments, sidewall 16 is sufficient

- 25 043275 weak, so that the pulling of the cord relative to the side wall leads to a controlled break straight along the path of the cord. For FIG. 43, 44 and 45, it is also contemplated that the cord may have a free end near the flat surface of the bottom, beyond which the cord may be pulled.

In FIG. 44 and 45, where there is a single break line rather than two break lines forming a strip, it is contemplated that any of the baking container embodiments described herein may have individual strips abbreviated to single break lines, or some portion of the individual stripes reduced to single break lines. These single break lines may or may not be formed by the cord.

In FIG. 46 shows an embodiment of a baking container 10 having a rectangular bottom edge 14 and a rim 18. In this case, the strip 22 is wrapped from the side wall to the opposite side wall. In this case, the band 22 is off-center, but in other embodiments, the band may be centrally located. This type of baking container 10 can be considered as a container for baking 10 loaves of bread. In some embodiments, the strip 22 in such a baking container 10 may be angled, or more than one strip 22 may be present to sequentially remove portions of the baking container 10 to allow even cutting or easier removal of the entire baking container 10 at the same time.

In FIG. 47 shows an embodiment of a baking container 10 having a single tear line 20 and a lid 50 attached to the rim. In this case, the lid is integral with the side wall 16, although in other embodiments, the lid may be separate and mounted. The lid may be connected by means of a flexible hinge, although other arrangements may be used. The end of the lid may have a folded insert tab 52 for directly closing the lid or for locking or securing the lid in the closed position. The insert tab may be inserted into a slot or other structure of the side wall 16, and in some embodiments, this slot or other structure may form part of a tear strip or lines to tear and open the baking container 10. For example, the insert tab may lock the lid in the closed state, and then serve as a pull tab to tear off and open the baking container 10.

In FIG. 48-51B show various embodiments of baking containers 10 having inner and outer sidewall layers. In FIG. 48 shows a baking container 10 containing a food product 44. The inner sidewall layer 72 is smooth and projects over the outer sidewall layer 74, which may be grooved. The outer sidewall forms a loop 78 which protrudes from the inner layer of the sidewall, the loop being integral with the break lines 20.

In FIG. 49 shows a baking container 10 having a grooved inner sidewall layer 72 and a smooth outer sidewall layer 74. The outer sidewall layer has a circular crease 58 similar to that shown in FIG. 15 from which the outer layer of the sidewall can be torn off along the tear lines 20.

In FIG. 50 shows a baking container 10 in which the inner side wall layer 72 and the outer side wall layer 74 are colored differently. The outer layer of the side wall 74 has the shape of a cut-out 76 through which the inner layer of the side wall is visible. In some embodiments, the die cut shapes may form a path or part of a path for tearing or removing the baking container. However, in other embodiments, the die-cut shapes may not cross the tear-off path, and a printing plate, such as decoration 38 in FIG. 50.

In FIG. 51A is a plan view of a baking container 10 having a starfish-shaped outer sidewall layer 74 and a cylindrical-shaped inner sidewall layer 72. In FIG. 51B shows the corresponding perspective view. In this case, the outer sidewall layer has raised folds 80 that can be grasped and pulled to remove or open the baking container 10. In some embodiments, the inner and/or outer sidewall layers may contain tear lines. In similar embodiments, the outer sidewall layer may have a single projection or any number and arrangement of projections relative to the inner sidewall layer. In some embodiments, the protrusions may be axisymmetric and may form shapes such as propellers, sea creatures, or flowers.

In FIG. 52-57 show embodiments of bakeware containers 10 whose sidewalls are closed with a seam 82. A bakeware container 10 having a seam can be opened, peeled, and torn away from the top or bottom corner 84 as shown in FIG. 52 and 53. In some embodiments, both top and bottom corners 84 may be tearable or peelable at any location along the seam. Such an act of opening a baking container from the seam can be analogous to turning the page of a book or removing the label from a soup can. In some embodiments, the edge or corner of the peel seal may be loose, or may have a crease, pull tab, cord, or tape, such as those described previously, to initiate opening of the baking container.

- 26 043275

A bake container with a side seal may not require a configuration with perforated tear lines or a marked tear path, but this is preferred. One can imagine the difficulty of removing a check from a checkbook or a paper towel from a roll without a controlled rupture path. On each of the FIGS. 54 and 55 show embodiments where peeling from a seam can result in a controlled tear along a designated tear line, such as formed by a perforation. In FIG. 54, upward tearing from the bottom corner of the seam will result in a sidewall tear along the diagonal tear line 20. In FIG. 55, tearing from seam 82 will result in a tear at circular tear line 56, which may leave a bottom portion 54.

Baking containers having seams may be sealed, although in some embodiments they may be closed with a tab or zipper at the seam. In FIG. 56 shows a baking container 10 being held together by a tongue 52 pushed through a slot 88, and FIG. 57 shows a baking container 10 being held together by a symmetrical fastener 86. Other designs and fasteners can be used to secure the seam together. To remove the food product, the consumer may unfasten the clasp, although in some embodiments the clasp may be decorative rather than functional, and some other method of removing the food product, similar to any of those previously described, may be used.

In FIG. 58-71 show various embodiments of baking containers 10 having pull tabs 34 and recesses 90. FIG. 58 shows a rectangular pull tab 34 connected to the end of a wide tear strip 22. The tear lines 20 are not connected at their ends in the sidewall, and the strip may only be pulled down to the ends of the tear lines, or may be partially pulled out. However, the strip can be pulled further down and around the flat bottom surface, bypassing the ends of the break lines. In FIG. 59 shows an embodiment of a baking container 10 having a tear line 20 connecting the ends of the tear lines, which form a wide tear strip 22. In this case, the strip 22 may be torn off with a clean edge or folded down across the tear line.

On each of the FIGS. 60 and 61 show baking containers 10 which have various arrangements of tear lines 20 connecting at least the rim and bottom edge and forming the sides of a wide tear strip 22. FIG. 60 shows how the notches 90 can form the top of the tear strip, either indicating the location of the tear lines or forming the sides of the draw tab, as in FIG. 61. In FIG. 61 and 62 show paths of break lines that are not parallel to each other and thus form a band of variable width.

In FIG. 63 shows an example of a baking container 10 which has a single tear line 20 connecting at least the rim to the edge of the bottom and is indicated by a V-shaped notch 90 in the rim. Notch 90 may assist in the formation of an initial tear by weakening the rim at the location of the tear line, or may serve as a visual or tactile indicator of the location of the tear line on the baking container.

In FIG. 64 and 65 show various embodiments of baking containers 10 with different pull tabs and wide tear strips 22. FIG. 64, the tear strip 22 is defined by notches 90 at the top and a curved tear line 20 at the bottom. It is equally contemplated that, for any baking container, any tear strip on the side wall may extend to the flat bottom surface and/or may further extend up the side wall on the opposite side of the baking container. In FIG. 65, the tear strip 22 is formed by a textured, non-rectangular draw tab 92 at the top and a loop 96 at the bottom. The tear strip 22 can be torn off partially or completely up to the loop, or even beyond the loop 96.

In FIG. 66 and 67 show embodiments of baking containers with substantially vertical pull tabs and substantially horizontal break lines, however, in other embodiments, the pull tabs may be at some angle to the vertical and the break lines at some angle from the horizontal. In FIG. 66 the textured pull tab 92 is connected to a horizontal tear line 56 which is connected to the hinge 96. In this case, the side wall can be opened like a door. In FIG. 67, a textured draw tab 92 with an elongated portion 94 is connected to a horizontal and circular tear line 56. Upon opening the baking container 10 shown in FIG. 67, the lower part 54 remains along the break line.

On each of the FIGS. 68 and 69 show baking containers 10 with curved sidewall tear lines 122. In FIG. 68 the tear line reaches the rim both in the notch 90 and in the folded draw tab 34. In FIG. 69, a textured pull tab 92 is located at the bottom of the tear line 122 so that the baking container 10 can be opened by breaking the tear line 122 from the bottom (ie, from the edge of the flat bottom surface) upwards. In other embodiments, the draw tab may be located on the flat surface of the bottom rather than on the side wall.

In FIG. 70 shows a baking container 10 with a wide tear strip 22 that is delimited by two tear lines 20 connected by a curved tear line segment. In this case, the tear strip can also be described as being formed by a single tear line. In addition, in this embodiment, the rim 18 has a folded draw tab 34 with a loop 96, with the draw tab defined by rectangular recesses 90 on the rim.

- 27 043275

In FIG. 71 shows a baking container 10 having a tear strip 22 defined by tear lines 20 that are connected to notches 90 on the rim 18. In addition, the strip has a lower pull tab 60 with a loop 96. The lower pull tab may be attached with adhesive.

In FIG. 72A and 72B show views of a baking container 10 having a side wall portion in the form of a shoe tongue 98 that can be tucked in and held in place between the side wall 16 and the food product. This tongue-like portion 98 may be considered to be similar to a tear-off strip and may have a pull-tab. The bottom of the tongue may be connected to the inside of the side wall or to the flat surface of the bottom 12. In this case, the bottom of the tongue is connected to the loop 96 and the tongue 98 is not connected at the sides. In other embodiments, the tongue may be connected by folded material or adhesive. The opening of the baking container shown in FIG. 72A and 72B may be similar to the disclosure in the embodiments described for wide tear strips such as those shown in FIGS. 58 and 65.

Fig. 73A, 74A, 75A, 76A and 77A are side views of the baking containers 10 having the corresponding plan views in FIG. 73V, 74V, 75V, 76V and 77V.

In FIG. 73A and 73B show a baking container 10 having a flat bottom surface 12 with a rim 14, a side wall 16, a rim 18 and a tear line 20. In this case, the tear line 20 extends only from the rim 18 to the first point 100 on the bottom edge 14. Line the rupture may be configured to rupture at one or both ends.

In FIG. 74A and 74B show a baking container 10 similar to that shown in FIG. 73A and 73B, except that the break line 20 extends from a first point 100 at the edge of the bottom 14 to a second point 102 at the edge of the bottom 14 of the flat surface of the bottom 12. The break line may be configured to break at one or both ends.

In FIG. 75A and 75B show a baking container 10 similar to that shown in FIG. 74A and 74B, except that the break line 20 extends further to a third point 104 located on the opposite side of the bottom edge from the first point 100. The break line may be configured to break at one or both ends.

In FIG. 76A and 76B show a baking container 10 similar to that shown in FIG. 75A and 75B, except that the break line 20 extends further to a fourth point 106 located on the opposite side of the side wall from the first point 100. The break line may be configured to break at one or both ends.

In FIG. 77A and 77B show a baking container 10 similar to that shown in FIG. 76A and 76B, except that the break line 20 extends further to the fifth point 108 located on the side of the rim opposite from where the break line first ran. The break line may be torn at one or both ends and may be symmetrical so that each end is indistinguishable. As an alternative to FIG. 77A and 77B can be seen as analogous to the baking container 10 of FIG. 75A and 75B, except that the break line extends further from the third point 104 to the fifth point 108.

In FIG. 78 shows a baking container 10 similar to that shown in FIG. 77A and 77B, except that the fracture line 110 intersecting the flat surface of the bottom 12 does not evenly divide the area of the flat bottom surface. A break line on the flat bottom surface connects two points on the bottom edge with a straight line, and the straight line is not a diameter.

In FIG. 79-82 show baking containers 10 having a single rupture line that connects the rim 18 to the flat surface of the bottom 12 and to the opposite rim. In FIG. 79 and 80 show in greater detail the curved break line 112, similar to an arc or crescent, while FIG. 81 shows a wavy break line 114. In FIG. 82 there are curved break lines 112 and straight break line segments on a flat bottom surface; moreover, the curvilinear discontinuity lines are located on concentric curves.

In FIG. 83 shows an embodiment of a baking container 10 with a curved break line 116 on a flat bottom surface that extends along a portion of the edge of the bottom 14. In some embodiments, the break line may extend along the entire bottom edge, while in other embodiments, the break line may run along only 5-98%, 20-97% or 50-96% of the total length of the bottom edge. In other embodiments, two or more bottom edge segments may be formed with break lines. In addition, in FIG. 83 shows break lines connecting the rim to the bottom edge that do not form substantially perpendicular angles to the rim or bottom edge.

In FIG. 84 and 85 show baking containers 10 which have break lines 118 intersecting on the flat surface of the bottom 12 at the geometric center of gravity. In addition, break lines that intersect each other may intersect at any other location on the bottom edge, side wall, or bottom flat surface.

In FIG. 86 shows a baking container 10 with a break line 120 that intersects other break lines but does not connect to the bottom edge 14 or the flat surface of the bottom 12.

In FIG. 87-89 show embodiments of baking containers 10, each of which has a certain type of curvilinear break lines 122 of the side wall. In FIG. 87 presented

- 28 043275 curved sidewall break lines that cross the rim at a slight angle (less than 30°) and cross the bottom edge at a substantially right angle. In FIG. 88 and 89 show curved sidewall break lines that cross the bottom edge at a slight angle and cross the rim at a substantially right angle. Fig. 88 and 89 differ in one aspect in having curvilinear sidewall tear lines that curve in different directions. Although in each of Figs. 88 and 89 there is a straight break line segment on the flat surface of the bottom 12, in FIG. 87 shows a jagged, zigzag break line on a flat bottom surface. In some embodiments, the break lines on the side wall of the baking container may also be jagged or zigzag.

In FIG. 90 shows a baking container 10 with a rectangular flat bottom surface 12 and an off-center single tear line 110 that connects rim to rim at recesses 90.

In FIG. 91 shows a baking container 10 with a pentagonal flat bottom surface 12 and a break line with a curved segment 112 on the flat bottom surface. The curved segment and additional break line intersect break lines 118.

In FIG. 92 shows a baking container 10 with a flat stadium-shaped bottom 12 and multiple break lines 110 from rim to rim that do not intersect. It is also envisaged that the baking container may have a flat bottom surface, and the side walls and rims may have shapes that differ from those of the flat bottom surface. For example, a baking container with a rectangular bottom edge may have a round or rounded edge. An angled edge baking container may have a round, flat bottom surface. The side wall may additionally have projections, recesses and/or folds.

In FIG. 93 shows a baking container 10 having a single tear line 20 from the rim 18 to a first pair of dots 126 on the side wall 16. Horizontal and circular tear lines 56 from the first pair of dots form a horizontal band 22. When the baking container is opened in this embodiment stay bottom 54.

The following are illustrative embodiments of the present invention:

Embodiment 1: Baking container containing:

a flat bottom surface having an edge;

a side wall extending from the bottom edge to the rim; and a break line extending from the rim to a first point on the bottom edge and extending from the first point on the bottom edge to a second point on the flat surface of the bottom located inboard of the edge, the break line being capable of breaking to open the side wall to facilitate removal and/or or consumption of baked foods contained in it.

Embodiment 2: The baking container according to Embodiment 1, wherein the rupture line further extends to a third point located on the opposite side of the bottom edge from the first point.

Embodiment 3: Baking container according to Embodiment 1 or 2, in which the rupture line is not centered along the flat bottom surface.

Embodiment 4: A baking container according to any of Embodiments 1-3 wherein the tear line is centered along the flat bottom surface.

Embodiment 5: A baking container according to one of Embodiments 1 to 4, wherein the rupture line further extends from the third point to a fourth point located on the opposite side of the side wall from the first point.

Embodiment 6: The baking container according to any one of Embodiments 1 to 5, wherein the tear line further extends from a third point to a fifth point located on the rim.

Embodiment 7: A baking container according to any one of Embodiments 1 to 6, wherein the baking container is completely separable into two parts.

Embodiment 8: A baking container according to any one of embodiments 1 to 7 wherein one part of the baking container is configured to remain in contact with the food product when the baking container is completely divided into two parts.

Embodiment 9: A baking container according to any one of Embodiments 1-8, wherein the tear line follows the shortest path from the rim to the bottom edge, forming a substantially right angle with the bottom edge.

Embodiment 10: A baking container according to any of Embodiments 1-8, wherein the rupture line does not follow the shortest path from the rim to the bottom edge and does not form a substantially right angle with the bottom edge.

Embodiment 11: A baking container according to any one of Embodiments 1-8 or 10, wherein the tear line crosses the edge of the bottom forming a smallest angle of 20° to 70°.

Embodiment 12: A baking container according to any one of Embodiments 1-11, wherein the portion of the side wall or bottom flat surface that does not form a tear line withstands a maximum force that is 0.2 to 10 times the maximum resistance force acting on the discontinuity line.

Embodiment 13: A baking container according to any one of Embodiments 1-12, wherein the rupture line is formed by weakening the material of the side wall, flat bottom surface, or both.

Embodiment 14: A baking container according to any one of Embodiments 1-13, wherein the rupture line is formed by depressions or notches.

Embodiment 15: A baking container according to any one of Embodiments 1 to 14, wherein the rupture line is formed by perforations.

Embodiment 16: The baking container according to Embodiment 15, wherein the perforations are dots, pinholes, or substantially round holes.

Embodiment 17: The baking container according to Embodiment 16, wherein the dots, pinholes, or holes have an inner diameter of 0.05-1.00 mm.

Embodiment 18: A baking container according to any one of embodiments 15-17 wherein the perforations on the side wall, flat bottom surface or both are spaced 0.5-1.5 mm apart.

Embodiment 19: A baking container according to Embodiment 15 or 18 wherein the perforations include elongated slots 0.05-1.00 mm wide with an aspect ratio of 1.5:1 to 5:1.

Embodiment 20: The baking container according to Embodiment 19, wherein the elongated slots have an elongated axis along the tear line.

Embodiment 21: The baking container according to Embodiment 19, wherein the elongated slots have an elongated axis making an angle of 20-60° with the path of the tear line.

Embodiment 22: A baking container according to any one of Embodiments 1-21, wherein the rupture line is formed by reinforcing an adjacent side wall, an adjacent flat bottom surface, or both.

Embodiment 23: The baking container according to Embodiment 22, in which the adjacent side wall is reinforced by increasing its thickness.

Embodiment 24: A baking container according to any one of Embodiments 1-23, wherein the side wall is corrugated, pleated, ribbed, corrugated, or pleated.

Embodiment 25: A baking container according to any of Embodiments 1-24, wherein the side wall is smooth.

Embodiment 26: A baking container according to any one of Embodiments 1-25, further comprising a string, pleat, sticker, or tape along the tear line.

Embodiment 27: A baking container according to any one of Embodiments 1-26, which has a fold capable of pinching and pulling to break the tear line.

Embodiment 28: The baking container according to Embodiment 26 or 27, wherein the cord, pleat, sticker or tape has a width or diameter of 0.5-6 mm.

Embodiment 29: A baking container according to any one of Embodiments 26-28, wherein the string, pleat, sticker, or tape has an overall length of 2-40 cm.

Embodiment 30: A baking container according to any of Embodiments 1-29, further comprising a pull tab located at the tear line.

Embodiment 31: A baking container according to any one of Embodiments 1-30, wherein the tear line is indicated by a different color or texture.

Embodiment 32: A baking container according to any of Embodiments 1-31 further comprising a seam along the tear line.

Embodiment 33: A baking container according to any of Embodiments 1-32, further comprising a lid attached to the rim portion.

Embodiment 34: A baking container according to any one of Embodiments 1-33, wherein the side wall is composed of two layers of material.

Embodiment 35: A baking container according to any of Embodiments 1-34, wherein the inside of the side wall contains a decoration, advertisement, graphic, image, text, or coloring that is not visible from the outside of the side wall.

Embodiment 36: A baking container according to any one of Embodiments 1-35, further comprising a second tear line, wherein the first tear line and the second tear line form a tear strip having a substantially constant width along the length of the tear strip.

Embodiment 37: A baking container according to any one of Embodiments 1-36 wherein the flat bottom surface is substantially round.

Embodiment 38: The baking container according to Embodiment 37, wherein the ratio of the rim diameter to the bottom edge diameter is 1:1 to 2:1.

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Embodiment 39: A baking container according to any one of Embodiments 1-36 wherein the flat bottom surface is substantially rectangular with an aspect ratio of 1:1 to

10:1.

Embodiment 40: Baking container containing:

a flat bottom surface having an edge;

a side wall extending from the bottom edge to the rim; and two break lines extending from the rim to the first pair of points on the edge of the bottom, wherein the two break lines form a tearable strip along the two break lines, and the strip is tearable to open the side wall for ease of removal and/or or ingestion of the foods it contains.

Embodiment 41: The baking container according to Embodiment 40, wherein two break lines extend from the first pair of dots to the second pair of dots on the bottom flat surface, with the second pair of dots located inward from the bottom edge.

Embodiment 42: The baking container according to Embodiment 40 or 41, wherein the two break lines further extend to a third pair of points located on the opposite side of the bottom edge from the first pair of points.

Embodiment 43: A baking container according to one of embodiments 40-42, wherein two break lines further extend from the third pair of points to a fourth pair of points located on the opposite side of the first pair of points of the side wall.

Embodiment 44: A baking container according to any one of Embodiments 40-43, wherein two break lines further extend from a third pair of points to a fifth pair of points located on the rim.

Embodiment 45: The baking container according to any one of embodiments 40-44, wherein the strip is formed from a material having an average thickness of 1.05-10.00 times greater than the thickness of the material elsewhere forming the side wall and/or flat bottom surface.

Embodiment 46: A baking container according to any one of embodiments 40-45, wherein the strip further comprises a pull tab or fold capable of pinching and pulling to tear off the strip.

Embodiment 47: A baking container according to any one of embodiments 40-46 wherein the draw tab or fold is located on the underside of the flat bottom surface.

Embodiment 48: The baking container according to Embodiments 46 or 47, which has a pull tab, wherein the width of the pull tab is larger than the strip width.

Embodiment 49: A baking container according to any of embodiments 46-48, which has a pull tab that is formed by a strip extending beyond the rim and/or the flat surface of the bottom.

Embodiment 50: A baking container according to any of embodiments 40-49 wherein the strip has a substantially constant width.

Embodiment 51: A baking container according to any one of embodiments 40-50 wherein the tear lines follow the shortest path from the rim to the bottom edge forming a substantially right angle with the bottom edge.

Embodiment 52: A baking container according to any one of embodiments 40-51 wherein the break lines do not follow the shortest path from the rim to the bottom edge and do not form a substantially right angle with the bottom edge.

Embodiment 53: A baking container according to any of embodiments 40-52 wherein the strip is made of a thicker material than the material elsewhere forming the side wall and/or flat bottom surface.

Embodiment 54: A baking container according to any one of embodiments 40-53, further comprising a pull tab, cord, pleat, sticker or tape along a portion of the strip.

Embodiment 55: A baking container according to any one of Embodiments 40-54, wherein the tear lines are formed by perforations.

Embodiment 56: A baking container according to any one of Embodiments 40-55 further comprising an outer side wall layer.

Embodiment 57: A baking container according to any of embodiments 40-56, wherein the strip further comprises one or more pinch-and-pull pleats to tear off the strip.

Embodiment 58: A baking container according to any one of embodiments 40-57 wherein the side wall is smooth, chiselled, corrugated, folded, ribbed, corrugated, or pleated.

Embodiment 59: A baking container according to any of Embodiments 40-58,

- 31 043275 additionally containing a cover attached to the part of the rim.

Embodiment 60: A baking container according to any one of Embodiments 1-59, wherein the tear line is connected to the rim at the recess.

Embodiment 61: The baking container according to any one of Embodiments 1 to 36, wherein the tear line on the flat bottom surface is curved.

Embodiment 62: A baking container according to any one of Embodiments 1-36 or 61, wherein the baking container is configured to completely separate into two parts, wherein one part of the baking container is configured to remain in contact with food when the baking container is completely divided into two parts, and at the same time, the part of the baking container, made with the ability to remain in contact with the food product, has a residual side wall area, which is 55-80% of the total side wall area of the baking container.

Embodiment 63: A baking container according to any one of embodiments 1-36, 61, or 62, wherein the baking container is configured to completely separate into two parts, wherein one part of the baking container is configured to remain in contact with food when the baking container is completely divided into two parts, and.

wherein the portion of the baking container configured to remain in contact with the food product has a residual flat surface area of the bottom, which is 10-40% of the total flat surface area of the bottom of the baking container.

Embodiment 64: Baking container containing:

a flat bottom surface having an edge;

a side wall extending from the bottom edge to the rim; and two break lines extending from the rim to the first pair of points on the side wall and from the first pair of points along the circumference of the side wall, wherein the two break lines form a tearable strip along the two break lines, and the strip is tearable with the opening of the side wall to facilitate the removal and/or consumption of food products contained therein, while leaving the bottom of the baking container in contact with the food product.

Embodiment 65: The baking container according to Embodiment 64, wherein the bottom has a height of 5-50% of the total height of the side wall.

Embodiment 66: Baking container containing:

a flat bottom surface having an edge;

a side wall extending from the bottom edge to the rim;

a first break line extending from the rim to the first pair of points on the side wall;

a second break line and a third break line, both of which extend from the first pair of points around the circumference of the side wall, wherein the second and third break lines form a tearable strip along the second and third break lines, and the strip is tearable with the opening of the side wall to facilitate the removal and/or consumption of food products contained therein, while leaving the bottom of the baking container in contact with the food product.

Embodiment 67: The baking container according to Embodiment 66, wherein the bottom has a height of 5-50% of the total height of the side wall.

The headings (such as Background and Summary of the Invention) and subheadings used herein are for general organization of topics within the scope of the present invention only, and are not intended to limit the disclosure of the present invention or any aspect thereof. In particular, the subject matter disclosed in the Prior Art section may include a new method, and may not be a summary of the prior art. The subject matter disclosed in the Summary of the Invention is not an exhaustive or complete disclosure of the entire scope of the method or any of its embodiments. The classification or discussion of a material in a section of this specification as having particular utility is for convenience, and it should not be inferred that the material must necessarily or exclusively function according to its classification in this document when used in any given formulation.

In the context of this document, the term and/or includes any and all combinations of one or more of the related listed elements and may be abbreviated as /.

In the context of this document, the words preferred and preferably refer to embodiments of the method that provide certain advantages under certain circumstances. However, under the same or different circumstances, other embodiments may also be preferred. Furthermore, the listing of one or more preferred embodiments is not intended to imply that other embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the method.

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In the context of this document, the word include and its variants are not intended to be limiting, so the listing of elements in the list does not exclude other similar elements that may also be useful in materials, compositions, devices, and methods of implementation. Likewise, the terms may and may and variations thereof should be considered non-limiting, that is, the mention that an embodiment may or may contain certain elements or details does not exclude other embodiments of the present invention that do not contain these elements or details.

Although the terms first, second, etc. may be used herein to describe various details/elements (including steps), these details/elements should not be limited to these terms unless the context indicates otherwise. These terms can be used to distinguish one part/element from another part/element. Thus, the first part/element described below may be called the second part/element, and similarly, the second part/element described below may be called the first part/element without departing from the principles of the present invention.

Spatially relative terms such as below, below, below, above, above, ahead, behind, etc., may be used in this document for ease of description to describe the relationship of one element or part to another element(s) or part. (details) as shown in the figures. It should be understood that spatially relative terms are intended to cover various orientations of the device in use or operation, in addition to the orientation depicted in the figures. For example, if the device in the figures is reversed, elements described as under or below other elements or details will be oriented above the other elements or details. Thus, the illustrative term below may encompass both top and bottom orientation. The device may be oriented differently (rotated 90 degrees or with a different orientation), and the spatial relative descriptors used herein are interpreted accordingly. Similarly, the terms up, down, vertical, horizontal, etc. are used in this context for the purpose of explanation only, unless specifically noted otherwise.

When a part or element is referred to herein as being on another part or element, it may be directly on the other part or element, or intermediate parts and/or elements may also be present. In contrast, when a part or element is referred to as being directly on top of another part or element, there are no intermediate parts or elements. It should also be understood that when a part or element is referred to as being associated, attached or connected to another part or element, it may be directly connected, attached or connected to another part or element, or intermediate parts or elements may be present. In contrast, when a part or element is referred to as being directly connected, directly attached, or directly connected to another part or element, there are no intermediate parts or elements. Although described or shown in relation to one embodiment, the details and elements described or shown in this manner may apply to other embodiments. Those skilled in the art will also appreciate that references to a structure or element that is adjacent to another element may have portions that overlap or lie below the adjacent element.

The description, figures, and specific examples, while indicating embodiments of the method, are for illustrative purposes only and are not intended to limit the scope of the method. In addition, the listing of a plurality of embodiments having the claimed features is not intended to exclude other embodiments having additional features, or other embodiments incorporating various combinations of the claimed features. Specific examples are provided for illustrative purposes of how to make and use compositions and methods for implementing the presented technology, and, unless expressly stated otherwise, are not intended to demonstrate that these embodiments of this method have or have not been created or tested.

Claims (37)

1. A baking container containing: a flat bottom surface having a contour; a side wall extending from this contour to the rim; and a break line extending from the rim to a first point on the contour, extending from the first point on the contour to a second point on a flat bottom surface located inside the contour, and also extending to a third point located on the side of the contour opposite from the first point, while the container for baking is made of paper, the rupture line is formed by perforations, and the rupture line is made with the possibility of rupture with the opening of the side wall to allow the baked food product contained in it to be removed from the baking container and/or the baked food product to be consumed. 2. The baking container of claim 1 wherein the tear line is not centered on the flat bottom surface. 3. The baking container of claim 1 wherein the tear line is aligned to the center of the flat bottom surface. 4. The baking container of claim 1, wherein the tear line is curved on the flat bottom surface. 5. A baking container as claimed in claim 1, wherein the tear line also extends from the third point to a fourth point located on the opposite side of the side wall from the first point. 6. The baking container according to claim 1, wherein the tear line also extends from the third point to the fifth point located on the rim. 7. A baking container as claimed in claim 6, wherein the baking container is completely separable into two parts. 8. The baking container according to claim 7, wherein one part of the baking container is configured to remain in contact with the food product when the baking container is completely divided into two parts. 9. The baking container according to claim 8, wherein the portion of the baking container configured to remain in contact with the food product has a residual side wall area that is 55-80% of the total side wall area of the baking container. 10. The baking container according to claim 8, wherein the portion of the baking container configured to remain in contact with the food product has a residual flat bottom surface area that is 10-40% of the total flat bottom surface area of the baking container. 11. The baking container of claim 1, wherein the tear line follows the shortest path from the rim to the contour to form a substantially right angle with the contour. 12. The baking container of claim 1, wherein the tear line does not follow the shortest path from the rim to the contour and does not form a substantially right angle with the contour. 13. A baking container as claimed in claim 12, wherein the rupture line intersects the contour to form a smallest angle of 20-70°. 14. The baking container of claim 1, wherein the portion of the side wall or flat bottom surface that does not form a tear line is configured to withstand a maximum force that is 0.2 to 10 times the maximum resistance force acting on the tear line. . 15. The baking container of claim 1, wherein the perforations are dots, pinholes, or substantially round holes. 16. A baking container according to claim 15, wherein the dots, pinholes or holes have an inner diameter of 0.05-1.00 mm. 17. Baking container according to claim 1, in which the perforations on the side wall, flat bottom surface or both are located at intervals of 0.5-1.5 mm. 18. The baking container of claim 1, wherein the perforations include elongated slots 0.05-1.00 mm wide with an aspect ratio of 1.5:1 to 5:1. 19. The baking container of claim 18, wherein the elongated slots have an elongated axis along the tear line. 20. A baking container as claimed in claim 18, wherein the elongate slots have an elongated axis that forms an angle of 20-60° with the path of the tear line. 21. The baking container of claim 1, wherein the side wall is corrugated, folded, ribbed, corrugated, or pleated. 22. The baking container of claim 1, wherein the side wall is smooth. 23. A baking container according to claim 1, which also contains a cord, pleat, sticker or tape, - 34 043275 located along the break line. 24. The baking container of claim 23, which has a fold capable of being grasped and pulled to break the tear line. 25. A baking container according to claim 23, wherein the cord, pleat, sticker or tape has a width or diameter of 0.5-6 mm. 26. A baking container as claimed in claim 23, wherein the string, pleat, sticker or tape has a total length of 2-40 cm. 27. The baking container of claim 1, which also includes a tear-off tab located at the tear line. 28. The baking container of claim 1, wherein the tear line is indicated by a different color or texture. 29. A baking container according to claim 1, also containing a seam along the tear line. 30. The baking container of claim 1, also comprising a lid attached to the rim portion. 31. The baking container of claim 1, wherein the side wall comprises two layers of material. 32. The baking container of claim 1, wherein the inside of the side wall contains a decoration, advertisement, graphic, image, text, or coloring that is not visible from the outside of the side wall. 33. The baking container of claim 1, also comprising a second tear line, wherein the tear line and the second tear line form a tear strip having a substantially constant width along the length of the tear strip. 34. The baking container of claim 1, wherein the flat bottom surface is substantially circular. 35. A baking container according to claim 34, wherein the ratio of rim diameter to contour diameter is between 1:1 and 2:1. 36. The baking container of claim 1, wherein the flat bottom surface is substantially rectangular with an aspect ratio of 1:1 to 10:1. 37. The baking container of claim 1, wherein the tear line is connected to the rim at the recess.