FR2643545A1 - Perforated tin, preferably made from steel, intended to improve the cooking of cakes and pastries - Google Patents

Abstract

The invention relates to a cake tin 2 the bottom of which is provided with a plurality of perforations 1 distributed uniformly and concentrically. The tin 2, the bottom of which is provided with perforations 1, receives the base of the product being cooked. During cooking, the pastry or dough located facing these perforations 1 will be in direct contact with hot ambient air. The impact of the heat on the pastry or dough will allow homogeneous diffusion. The innovation is particularly intended for cooking preparations such as tarts, savoury pies, puffs, pizzas, etc.

Description

 he present innovation concerns the cooking of pies, pies, etc.

say loaded dough, in gas or electric heating ovens, whether for domestic or professional use, for example, fan-assisted ovens.

 Known pie molds, when used on the racks in ovens for domestic or professional use, have the disadvantage of a dough which is not baked homogeneously. Indeed, we see that the dough located under the load is imperfectly baked on a given thickness. The solution consisting in prolonging the cooking time does not bring the expected result; indeed, baking to the core leads to a "burning" of the top of the pie or the bottom.

 Professional molds for pastry chefs, on the other hand, can provide satisfaction because they adapt to certain professional ovens.

These molds, in fact, rest on a sole. Consequently, the product is located directly on the heat source.

 To overcome the aforementioned drawbacks, the aim of the innovation is to propose a simple, reliable and inexpensive solution allowing, on the one hand, the homogeneous cooking of the loaded pasta pies and, on the other hand, reducing the cooking time compared to the methods. known.

 To achieve the goal, the innovation relates to a mold, preferably made of steel, the bottom of which is perforated with a plurality of holes. The paste located opposite the holes being in direct contact with the ambient warm air.

The characteristics and advantages of the innovation will appear on reading the following description, given by way of non-limiting example and with reference to the accompanying drawings in which
FIG. 1 is a top view of a circular mold showing a preferred arrangement of the perforations according to the innovation,
FIG. 2 is a top view of a rectangular mold showing a preferential arrangement of the perforations according to the innovation,
Figures 3a, 3b show various geometric shapes of the perforations according to the innovation.

 The innovation consists in placing a part of the lower surface of the dough directly in contact with the ambient hot air of the oven thanks to perforations made on the bottom of the mold. The dimensions of the holes of the various perforations being such that the dough does not become embedded in the holes during cooking.

In Figure 1 we can see the arrangement of the perforations
according to innovation.

 The circular mold (2) is perforated with a plurality of circular or other holes.

 The perforations (1) are arranged concentrically at an equal distance from each other.

 Purely as an indication, the tests carried out show that for a mold 24 cm in diameter, 61 holes of 5 mm, according to the innovation, make it possible to obtain a homogeneous cooking for within a cooking time of 30 minutes in a domestic oven. standardized.

 In Figure 2, we can see a mold (3) of rectangular shape perforated according to the innovation of a plurality of holes (1) of circular shape or the like, these perforations (1) are arranged regularly in staggered rows. They can also be arranged according to other canvas or mesh as soon as they are distributed at equal distance from each other.

 The perforations, according to the innovation, can have any shape but preferably circular, oblique or rectangular.

Claims (4)

 1) Mold (2), preferably made of steel, intended for improving  cooking of pastry preparations with loaded pasta, characterized  by a plurality of perforations (1) on the bottom surface, joined in a geometric manner.  2) Mold (2) according to claim 1 characterized in that the perforations (1) have a diameter of 5 mm maximum and are arranged on equidistant concentric circles.  3) Mold (3) according to claim 1 characterized in that the perforations (1) have a diameter of 5 = maximum and are arranged on parallel lines in a regular mesh.  4) Noule (2), (3), according to any one of the preceding claims, characterized in that the perforations (1) have a circular, oblique or rectangular shape.