GB2497326A - Method for cooking baked products using a pre-prepared packaged product - Google Patents

Abstract

A baked product, such as a biscuit, cookie, cake, croissant, muffin or the like, is supplied to a consumer as a part-cooked or pre-prepared product in packaging. The product is cooked or heated at the consumer s home using a portable counter-top heating device 1 comprising several individual heating compartments with doors 2, 3, 4. The packaging of the product may comprise a bar code and the heating device may comprise a bar code reader to select an appropriate heating cycle for the product. Each compartment may individually operate a different heating cycle for a different product. The heating device may control moisture levels in the compartments via a humidity sensor. The compartments may be convection heated with the aid of a fan. The products may be ordered over a computer network and delivered to the consumer for cooking or heating in the heating device.

Description

Process and system for use with baked food products The present invention relates to processes and systems for producing bakery products, for example sweet or semi-sweet bakery products and especially biscuits, cake products, croissants and Danish pastries.

Biscuits (which term is used herein to encompass products known as "cookies") and cakes have for many years been popular with consumers. They arc frequently considered to be a treat. Whilst biscuits and cakes have often been made at home by consumers from the basic ingredients, consumers increasingly consider that they do not have time to make such products themselves, or whilst they may wish to make such products they do not have the necessarily culinary skills. On the other hand, there is an increasing demand for products which have the characteristics of freshly baked products, for example, which may still be warm from the baking process or may at least retain an aroma and texture associated with products which have just come out of an oven. Other bakery products in the form of individual helpings, such as Danish pastries and croissants, are also frequently preferred by consumers to be eaten warm.

It is an aim of the invention to provide a device and associated methods and systems which permit all consumers, including those without the time or inclination to bake products from scratch, to enjoy in their own home bakery products, especially biscuits and cake products that have "fresh-baked" characteristics, The invention provides a portable heating device for use in preparing a bakery product, especially a baked biscuit or cake product, the heating compliance comprising a plurality of heating compartments, each heating compartment bcing suitable for receiving a respective bakery product precursor.

The heating device is preferably a counter-top device, that is, it is portable and can suitably be stored in a cupboard of a standard size domestic kitchen unit. Preferably the

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device is arranged to be powered by a mains electrical supply, although if desired it may be arranged to be operable by other power supplies The heating device is preferably suitable for preparing ready-to-eat bakery products from partly baked precursor products at ambient starting temperatures. Tn sonic embodiments, however, the heating device may be suitable for preparing ready-to-eat bakery products from frozen or chilled precursor products, which may be partly baked or even unbaked before freezing or chilling, or from freshly made dough.

1 0 Preferably, the heating device comprises a heating arrangement that is able to generate different heating conditions within each of said compartments. In an especially preferred arrangement, the heating conditions within one or more heating compartments of said device are variable independently of the heating conditions within one or more other heating compartments of said device. For example, each compartment may have its own heating means. Preferably, the heating conditions may be varied by varying within a said compartment one or more parameters selected from the group consisting of temperature, humidity, and rate of air circulation.

It is preferred that each heating compartment is separately openable. This permits each compartment to be opened independently of the other compartment(s). In a preferred embodiment, each compartment has a respective closable access opening and at least those parts of the internal surfaces of the compartments adjoining the access opening are of a material having low specific heat capacity relative to internal compartment surfaces remote from the access opening.

The heating device preferably comprises from two to six heating compartments, preferably three compartments. Thus the number of compartments is advantageously such that from one to six, for example from three to five individual portion bakery products may be heated simultaneously.

Preferably, the heating device is capable of heating the food products through three heat transfer mechanisms as explained below-: 1. Conduction (via a temperature-controlled heated plate, on which the bakery product wilt rest on during heating) 2. Convection (from a circulating airflow, provided for example by a fan, the temperature and velocity of the air being regulated to achieve the desired convection heat flux) 3. Radiation (from the internal carcass of the device, which may also be temperature controlled in order to regulate the level of radiation heat flux).

Whilst it is preferred that the heating device can deliver heat by all three of the above heat transfer mechanisms, arrangements in which one of those heat transfer mechanisms is absent or substantially absent are also within the ambit of the invention, as are arrangements in which the contribution of one or more of those heat transfer mechanisms can be selectively reduced or increased. In a preferred heating device, the heating conditions may be varied by varying the relative proportions of radiant heating and convective heating within a compartment. In that manner the results of the heating process, for example the level of browning and the final moisture content and texture, may be adaptable to the product and to the taste of the customer. Preferably, the heating device is arranged to generate heating conditions that arc sufficient for baking a biscuit or cake product from a partly baked precursor.

Preferably, each heating compartment has a volume of not more than 1 00Ocm. That relatively small size enables heating up of the compartment to be achieved rapidly with a relatively low power consumption as compared with, for example, a domestic oven, whilst also enabling the heating device to be relatively compact notwithstanding that it has at least two, and preferably three or four, heating compartments. More especially, it provides an energy-efficient way of heating individual portions of biscuits, cake products and other bakery products.

The heating device may frirther comprise a reading device for reading information on or associated with a bakeiy product to be heated. The heating device then preferably further comprises a control device that is arranged to set heating conditions in the compartment in which the biscuit of cake product is Iocatcd in dependence on information read by thc reading device. Thus, in a preferred arrangement, a prccursor bakeiy product may be supplied in a form in which it is provided with readable information relating to the preparation of the final product, especially relating to the optimum heating conditions.

For example, the heating device may comprise a reading device for reading a bar code, RFID tag or other machine-readable indicia, and the precursor bakery product may be provided with a label or other carrier for a bar code, RFID tag or other machine-readablc indicia.

Thus in one prefentd embodiment of the invention, the necessary heat transfer conditions to achieve excellent quality finishedbaked goods are pre-determined by a bar-code reader system. The packaging, which contains the baked products, is coded with a specific identi'ing product code (or tag). On being introduced into the heating device, the code is recognised and the ideal baking conditions selected and started automatically by the heating device without the user needing to make any further intervention. The ideal baking conditions may comprise a combination of the conduction, convection and radiation conditions. A further advantage of the heating device is that the rates of heat transfer from the above mechanisms may, in accordance with information read from the product, be automatically altered during the baking process in order to achieve the optimum baked product quality.

In addition to the control of heat transfer described above the heating device may also regulate the proportion of water vapour contained in the atmosphere immediately surrounding the product. The water vapour content may be increased by preventing the escape of gases from the baking chamber during baking. Water evaporated from the product (either during baking, or re-heating), is therefore trapped and, as more water is evaporated from the product, the water vapour content is increased. The water vapour content may also be decreased by withdrawing the air immediately surrounding the product from the heating device and replenishing it with air from the ambient conditions surrounding the heating device. Water vapour content may be measured by a sensor mounted within the heating device and the signal from this sensor used to regulate the closure, or extraction, or gases from the chamber.

Potential advantages of heating devices according to the invention include one or more of the following: 1. Heating conditions may be automatically adjusted during heating.

2. Heating conditions needed for excellent quality finished product may be specifically achieved with an improved level of control as compared with the

prior art.

3. The heating conditions required for each product may be automatically applied by the heating device, on recognition of the product type from its packaging.

4. Baked goods of improved quality may be prepared with minimal user attention.

5. The overall time to bake goods of equivalent, or superior, quality to conventionally prepared baked goods may be achieved in shorter times than domestic kitchen ovens. (for example 1 -5 minutes quicker).

6. One individual portion, or a small number of individual portions, are heatable in an energy-efficient way.

The bakery products arc preferably sweet or semi-sweet bakery products, and may especially be biscuits (including cookies), cakes, pastries, or croissants, with biscuits and cakes being especially preferred. Where the bakery product is a cake product, it may for example be a muffin. Where the bakery product is a biscuit it may be any type of biscuit, including breakfast biscuits such as muesli biscuits, sweet biscuits, semi-sweet biscuits and crackers.

in one embodiment, each compartment has a respective closable access opening.

Advantageously, at least those parts of the internal surfaces of the compartments adjoining the access opening are of a material having low specific heat capacity relative to internal compartment surfaces remote from the access opening. That reduces risk of burning injuly when the hot product is removed after heating.

The bakcry product precursors for use in thc heating devicc may bc in any form selected from pieces of prepared dough and semi-finished goods, which may be at frozen, chillcd, or ambient temperatures.

The provision of such an automated cycle selection in preferred heating devices of the invention permits there to be provided the possibility of a singlc button selection of cooking giving great convenience to the user whilst nonetheless allowing for a wide range of product recipes. The heating device may have a number of pre-prograninied cooking cycles stored in memory and triggered by packaging of thc bakery product, especially biscuit/cake (via barcode, physical key, RFID etc), which is matched to the requirements of the contents of the pack at manufacture. The preferred heating device can also allow for cooking of several products in different compartments with different cooking cycles at the same time to save time. In preferred embodiments, the heating device uses principally conduction and convection heating to finish a partly baked product to minimise cooking time, the product in its partly baked form being in a specific shape which can fit intimately into a compartment in the heating device to maximise heat flux during finishing, and to provide exposed surfaces for browning. it is also advantageous in permitting the consumer to prepare hot bakery products which are freshly baked but without chilled storage.

The invention also provides a kit comprising a heating device according to the invention and further comprising: * one or more bakery product precursor * packaging within which said bakery product precursor is enclosed.

The heating device is preferred to be a convection heating device. The heating device may include sources of conductive heat flux andIor radiation heat flux as well as a source of convection heating. It is preferred that the heating device does not include any source ofnucrowavc heating.

In a preferred embodiment, each bakery product precursor is a partly baked dough piece.

The partly baked dough piece maybe frozen or chilled, but preferably it is shelf-stable at ambient temperature. Advantageously the shelf-stability of the dough piece at ambient 1 0 temperatures is enhanced by packaging the dough piece in packaging that has been flushed with an inert gas.

In another embodiment, the bakery product precuisor is an ingredient mix. Tn that case, the consumer will make the mix into a dough, for example by adding water, and will form the dough into suitably sizedpieces which can then be baked in the heating device.

Preferably, the packaging comprises a bake-resistant receptacle. Preferably, the packaged bakery product comprises machine-readable indicia including information about suitable baking conditions for the bakery product. Advantageously, the packaging system includes outer packaging means and inner packaging means, the inner packaging means being suitable for retention on the product during heating in the heating device. Where machine-readable information is used to impart information about the baking cycle to the device, the machine-readable information is advantageously provided on the inner packaging means, which may advantageously be in the form of a heat-resistant sleeve or sheet. In some embodiments that inner packaging means is of paper.

The invention further provides a bakery product precursor, especially a sweet or semi-sweet bakery product precursor, comprising machine readable indicia including information relating to suitable heating conditions the machine readable indicia being suitable ibr reading by a heating device according to the invention. Preferably, the sweet or semi-sweet bakery product precursor is a biscuit or cake product.

The invention also provides a system for supplying home-heated bakery products, comprising a host computer including a remotely accessible ordering system configured to receive an order from a remote computer and to initiate dispatch of packaged precursor bakery product front a central storage location in response to an order placed via said remote computer and delivery of said packaged precursor bakery product to a location where said packaged precursor bakery product will be baked and consumed.

Furthermore, the invention provides a method for supplying home-heated bakery products, preferably biscuits or cake products, comprising manulhcturing partly baked bakery products, packaging the partly baked bakery products in an inert atmosphere, storing the partly baked bakery products in a central storage location, providing a host computer configured to receive orders from a remote computer, dispatching from said central storage location and delivering to a location specified by the order the packaged partly baked bakery products in response to others placed via said remote computer, the said packaged partly baked bakery products being suitable fbr finish-baking in a domestic foodheating device. Preferably the partly baked bakery products are suitable for finish baking in a heating device in which one or more heating methods selected from convection, radiation and conduction are utilized. Most preferably, the partly baked bakery products are suitable fbr baking in a heating device according to one or more of the claims herein.

Thus, in a prefened embodiment, the system can provide for manufacture of bakery products to provide for the supply of a diverse range of products wherc customer can economically order a single unit, where product is manufactured in significantly larger economic batches, partly baked or frozen for long shelf ilk at the point of manufacture.

Customer Orders can be picked from the freezer or ambient storage and shipped to customers in gas flushed packs at ambient temperature, and then cooked in a device that recognises the correct cooking cycle for the product recipe to finish the product. It will be appreciated that products for shipping direct to the customer will preferably be ambient-storable products, for example, partly-baked products or dry dough mix in gas-flushed packs.

Frozen or chilled products will generally be sold through retail outlets dircct to thc customer. Whilst frozen or chilled products may be heated in a heating device according to the invention, it will be appreciated that the different heating cycles will typically be required than in the case of the ambient products.

One illustrative embodiment of the invention will now be described in detail with reference to the accompanying drawings in which: Fig. I is a front view of a heating device; Fig. 2 is a schematic diagram illustrating a bakery product ordering and delivery system; Fig. 3 is a flow chart of a system of ordering, delivering and cooking a partly baked bakeiy product.

With reference to Fig.l,there is shown an illustrative heating device according to the invention. The heating device of Fig. 1 is a "counter-top" device, that is, the device is readily movable and relatively compact allowing for easy storage in a domestic kitchen.

The heating device has an outer housing 1. The housing 1 encloses inter alia three heating compartments, which in the device of Fig. 1 are all of equal size but which, if desired, may be of differing sizes to allow differently sized or shaped products to be accommodated. In the device of Fig.l, the heating compartments are arranged vertically in series. Whilst not illustrated herein it will be appreciated that other arrangements are possible, for example the compartments may be in a horizontal row or in any other position relative to one another. The relative positioning of the compartments will generally be determined by the desired configuration of the overall device. Each compartment is provided with a respective compartment access door. An access door 2 -10-provides access to an upper heating compartment, access door 3 provides access to a middle compartment, and access door 4 provides access to a lower heating compartment.

Each of the access doors 2, 3, 4 is openable independently of the other two access doors.

Whilst not visible in Fig. 1, each compartment comprises a void volume suitably sized and configured to receive a biscuit or a cake product, for example, a muffin. Typically, the void volume in each compartment does not exceed 1000cm3. Each compartment is bounded by inner walls which at least in the vicinity of the access openings are made of a material of low heat capacity so as to reduce burning risk to the user. The inner walls of 1 0 the compartment are provided with heating devices which may be controlled so as to vary the temperature of the inner walls and thus the amount of radiation heat flux imparted to the product being heated. If desired each one or more of the compartments may include a thermally conductive base on which the product is to be placed during baking for enhancing conductive heating of the product. For example each compartment may include a metal plate. Associated with each compartment is a bar code reader to permit reading of a bar code provided on the product to be heated.

Each compartment is provided with a source of convection heating which may include a fan. In the embodiment described the compartments may each be operated simultaneously according to different baking cycles. It will be appreciated that different baking cycles may be achieved simultaneously by providing different heating arrangements in each compartment or by providing a common heating arrangement whilst controlling the heating delivered by the common heating arrangement to each compartment. The or each heating arrangement may comprise, for example, an air heater and at least one variable speed fan.

Heating in the device is achieved by a combination of convection, preferably enhanced by a fan, conduction, and radiant heating from the inner walls of the compartment. The heating device may also regulate the proportion of water vapour contained in the atmosphere immediately surrounding the product. The water vapour content may be -Il-increased by preventing the escape of gases from the baking chamber during baking.

Water evaporated from the product (either during baking, or re-heating), is therefore trapped and, as more water is evaporated, the water vapour content is increased. The water vapour content may also be decreased by withdrawing the air immediately surrounding the product from the hcating dcvice through a vcnt and i-cplenishing it via an air inlct with air from the ambient conditions surrounding the heating device. The heating device includes at least one sensor for measuring water vapour content within the compartments. The device comprises a control device which controls the heating means, fan speed and air venting from the chamber. The signal from the humidity sensor may be used to regulate the closure, or cxtraction, of gases from the respective compartments.

The heating device has a control panel 5 in which is provided a switch 6 for initiating a heating cycle. Where, as preferred, the bakery product precursor to be heated carries machine-readable indicia indicating the optimum cooking cycle baking of the product can be initiated with a single press of the switch 6 which causes the cooking cycle information to be read and baking to be initiated according to that cycle.

In use ofthe device of Fig. 1, there is preferably used a partly baked ambient stored biscuit or cake product which is packaged in an outer protective packaging and an inner heat-resistant packaging, the inner heat-resistant packaging being in the form of a packaging sleeve which carries in the form of a bar code machine readable indicia regarding the appropriate heating cycle to be used for the product. After removal of the outer packaging, the product, retaining the inner packaging sleeve is placed in one of the compartments. Other products may be placed in the other compartments. The bar code readers in each compartment detect the product, if present in that compartment, and a control device selects appropriate heating conditions for each compartment in dependence on the information conveyed by the bar code.

A device of the kind described in Fig. 1, with appropriate selection of the programmed bake cycles, may instcad be used with chilled or frozen partly-baked precursors or with raw dough made up within the borne from an ambient-supplied dough mix, in each case analogously supplied with machine-readable indicia for selecting an appropriate baking cycle.

Fig. 2 shows an illustrative bakery product ordering and delivery system according to onc or more claims herein. According to Fig. 2, a consumer located at a home location 7 is able to place an order for partly baked bakery products using a remote cornputer 8.

Reference numeral 9 designates generally a centralised order processing and despatch arrangement. If desired the components within the centralised order processing and despatch arrangement may afl be in a single location but in practice it may be preferable for one or more of those components to be in a different location from the others. The centralised order processing and despatch arrangement comprises a host cornputer 1 0 having an order receipt module 11 configured to receive an order from a remote computer on which the order has been placed and a despatch initiation module 12 configured to initiate preparation and despatch of an order received by the ordcr receipt module 11.

The despatch initiation module 12 is arranged to deliver instructions via a network to a storage location 13 where goods are stored and to a despatch location at which the selected goods are prepared and despatched. Goods selected in accordance with the order can be supplied from the storage location 13 to the despatch location 14. The goods can then be prepared for despatch at the despatch location 14 and delivered to the home location 7 for heating as desired in the heating device 15. The despatch location is arranged to report back to the host computer 10 the successful completion of the order.

The order may be delivered to the consumer by post, courier or other home delivery method. The products have been previously prepared and partly-baked before being packed in packaging and stored in central storage location 13. The partly baked products are packaged in packaging that has been flushed with an inert gas, so that the packaged product is stored under a relatively inert atmosphere until opened by the consumer. That allows the products to have a relatively long shelf-life, for example of several weeks or months, even when stored at ambient temperature. The packaging includes an inncr -13-sleeve which is to remain in situ when the product is being heated, and an outer packaging, which serves to protect the product during storage and ftansportation. The outer packaging is preferably of a material that is impermeable or substantially impermeable to gases and moisture. A heat-resistant label carrying machine-readably iidicia is incorporated into the inner sleeve iii such a way that its information will be accessible to a machine reader in the heating device.

Referring to Fig. 3, there is disclosed a flow chart of a system of ordering, delivering and cooking a partly baked bakery product. As set out in the flow chart, a customer is able to place an order (step 16) for partly baked bakery products from the remote computer 8 which is able to access host computer 10 over the internet. The order is processed in order receipt module 11 (step 17) and a despatch order is issued (step 18) by despatch initiation module 12 to the storage location, where the products are prepared according to the order (step 19). The products are despatched (step 20) for home delivery. When wishing to consume a freshly baked product, the consumer removes the outer wrapping (step 21), and exposes the bar code or other machine readable indicia to a reader on the heating device 15 (step 22). The heating device automatically selects the heating cycle in dependence on the information in the machine readable indicia (step 23) and bakes the product according to that cycle (step 24). At the end of the baking cycle an end cook signal is issued by the heating device (step 25) to inform the consumer that the product is ready for consumption.

The heating device of Fig. 1 may be used in the system according to Fig. 3. Any other suitable heating arrangement may, however, be used in the system of Fig. 3.

The term "heating"' is used herein to include both processes which simply impart heat to a product without substantially affecting product appearance and/or texture and processes in which the amount of heat is sufficient to induce material changes in appearance and/or texture. Heating processes that induce material changes in appearance and/or texture are referred to herein as "baking" processes. Baking processes are to be understood as -14-including processes in which the product is baked from a previously unbaked dough and processes in which a partly baked bakery product precursor is subjected to a finish-baking step to transform the partly baked product into a fully baked product. -15-

Claims (1)

1. <claim-text>Claims 1. A portable heating device for use in preparing a baked bakery product, the heating device comprising a plurality of heating compartments, each licating compartment being suitable for receiving a rcspcctive bakery product precursor.</claim-text> <claim-text>2. A heating device according to claim 1, wherein thc dcvicc further comprises a heating arrangcmcnt that is able to generate different heating conditions within each of said compartments.</claim-text> <claim-text>3. A heating device according to claim 1 or claim 2, wherein the heating conditions within one or more heating compartments of said device are variable independently of the heating conditions within one or more other heating compartments of said device.</claim-text> <claim-text>4. A heating device according to any one of claims I to 3, wherein the heating conditions may be varied by varying within a said compartment one or more parameters selected from the group consisting of temperature, humidity, and rate of air circulation.</claim-text> <claim-text>5. A heating device according to any one of claims ito 4, wherein the heating conditions may be varied by varying the relative proportions of radiant heating and convective heating within a compartment.</claim-text> <claim-text>6. A heating device according to any one of claims 1 to 5, wherein the heating conditions are sufficient for baking the bakery product.</claim-text> <claim-text>7. A heating device according to any one of claims 1 to 5, wherein each heating compartment has a volume of not more than 1000cm3.</claim-text> <claim-text>8. A heating device according to any one of claims ito 7, further comprising a reading device for reading infoniation on or associated with a bakery product to be heated.</claim-text> <claim-text>9. A heating device according to claim 8, further comprising a control device that is arranged to set heating conditions in the compartment in which the bakery product is located in dependence on information read by the reading device.</claim-text> <claim-text>10. A heating device according to any one of claims I to 9, wherein each compartment has a respective closable access opening and at least those parts of the internal surfaces of the compartments adjoining the access opening are of a material having low specific heat capacity relative to internal compartment surfaces remote from the access opening.</claim-text> <claim-text>11. A heating device according to any one of claims ito 10, comprising from two to six compartments, preferably three compartments.</claim-text> <claim-text>12. A heating device according to any one of the preceding claims ffirther comprising: * one or more bakery product precursor * packaging within which said bakery product precursor is enclosed.</claim-text> <claim-text>13. A heating device according to claim 12, wherein each bakery product precursor is a partly baked dough piece.</claim-text> <claim-text>14. A heating device according to claim 12, wherein the partly baked dough piece is frozen or chilled.</claim-text> <claim-text>15. A heating device according to claim 12, wherein the partly baked dough piece is shelf-stable at ambient temperature and is stored within an inert atmosphere within said packaging.</claim-text> <claim-text>16. A hcating device according to claim 12, wherein thc bakery product precursor is an ingredient mix.</claim-text> <claim-text>17. A heating device according to any one of claims 12 to 16, wherein the packaging eompriscs a bake-resistant receptacle.</claim-text> <claim-text>18. A heating device according to any one of claims 12 to 17, wherein the packaged bakery product comprises machine-readable indicia including information about suitable baking conditions for the bakery product.</claim-text> <claim-text>19. A bakery product precursor comprising machine readable indieia including information relating to suitable heating conditions the machine readable indicia being suitable for reading by a heating device according to any one of the preceding claims.</claim-text> <claim-text>20. A system for supplying home-heatedbakery products, comprising a host computer including a remotely accessible ordering system configured to receive an order from a remote computer and to initiate dispatch of packaged precursor bakery product from a central storage location in response to an order placed via said remote computer and delivery of said packaged precursor bakery product to a location where said packaged precursor bakery product will be baked and consumed.</claim-text> <claim-text>21. A system according to claim 20, wherein the packaged precursor bakeiy product is a partly baked bakery product precursor to be finish-baked following delivery.</claim-text> <claim-text>22. A systcni according to claim 20, whcrein the packaged precursor bakery product is a an ambient-storable ingredient mix that is to be made into a dough and baked following delivery 23. A system according to any one of claims 20 to 22, which further comprises a heating device according to any one of claims 1 to 18.24. A method for supplying home-heated bakery products, comprising manufacturing partly baked bakery products, packaging the partly baked bakery products in an inert atmosphere, storing the partly baked bakery products in a central storage location, providing a host computer configured to receive orders from a remote computer, and in response to orders placed via said remote computer dispatching ordered partly baked products from said central storage location for delivery to a location specified by the order, the said packaged partly baked bakery products being suitable for finish-baking in a domestic food heating device.25. A method for supplying home-heated bakery products according to claim 24, wherein the partly baked bakery products are suitable for heating in a heating device according to any one of claims ito 18.26. A system or method according to any one of claims 20 to 25, wherein the bakery products are selected from biscuits, cake products, and sweet or semi-sweet bakery products.27. A system or method according to any one of claims 20 to 26, wherein the bakery products are selected from biscuits and cake product.28. A system or method according to any one of claims 20 to 26, wherein the bakery products are muffins.29. A system or method according to any one of claims 20 to 28, wherein the bakery products are savoury bakery products.</claim-text>