WO2004047558A1 - Moule a deux domes concentriques - Google Patents

Moule a deux domes concentriques Download PDF

Info

Publication number
WO2004047558A1
WO2004047558A1 PCT/US2003/000923 US0300923W WO2004047558A1 WO 2004047558 A1 WO2004047558 A1 WO 2004047558A1 US 0300923 W US0300923 W US 0300923W WO 2004047558 A1 WO2004047558 A1 WO 2004047558A1
Authority
WO
WIPO (PCT)
Prior art keywords
bowl
mold
forming
predetermined shape
handles
Prior art date
Application number
PCT/US2003/000923
Other languages
English (en)
Other versions
WO2004047558A8 (fr
Inventor
Fletcher Morgan
Original Assignee
Fletcher Morgan
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US10/302,903 external-priority patent/US6840162B2/en
Application filed by Fletcher Morgan filed Critical Fletcher Morgan
Priority to AU2003205114A priority Critical patent/AU2003205114A1/en
Priority to CA002492298A priority patent/CA2492298A1/fr
Priority to EP03703782A priority patent/EP1565073A4/fr
Publication of WO2004047558A1 publication Critical patent/WO2004047558A1/fr
Publication of WO2004047558A8 publication Critical patent/WO2004047558A8/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/13—Baking-tins; Baking forms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

Definitions

  • the present invention relates generally to the field of cake baking and desert molds. More particularly, the present invention concerns an apparatus for baking a domed, semi- spherical or hemispherical cake or molded dessert having nested concentrically shaped components. The present invention thus relates to an apparatus assembly for baking a shaped type of dessert that can be termed a dual domed hemispherical or semi-spherical dome cake and/or combination dessert mold.
  • the present invention is thus directed toward an apparatus for molding cake batter, ice creams, gelatins or other desserts into a particular outer hemispherical shape with an inner separate mold having a smaller concentric hemispherical shape while setting or being baked.
  • the invention particularly concerns a dome assembly which molds and/or bakes cakes or desserts in the shape of a hemispherical dome having a second inner composition shaped as a hemispherical dome.
  • a common baking pan is a food mold, with one open end, one closed end and a peripheral side wall.
  • the closed end and side wall define a hollow volume that becomes the three-dimensional shape of a food prod ⁇ ct molded by the baking pan.
  • Some food pans such as a baking pan for making angel food cake, have an annular hollow volume at the open end.
  • the hollow volume is filled with a food composition and then baked. After baking, the pan is inverted to remove the shaped food composition from the open end. Thus, the open end is used to form the bottom of the final food product.
  • Some food molds have a centrally located indentation at the closed end.
  • a first food composition may be placed and formed in the open end and a second food composition may be placed in the complementary shaped indentation at the closed end. This provides an accurate fit for the second filler food composition within the first supporting food composition.
  • a conventional bread bowl is typically made by forming raw bread dough on the top of a simple inverted bowl which is then placed into the o en for baking. Bread bowls made in this manner often rise from the inverted bowl so that the same presents an uneven appearance, requiring tri-tnming and waste.
  • Hemispherical shaped or dome cakes having dual composition are popular in Italian dessert cooking and are generally known as "Zuccotto". These cakes are prepared by slicing previously baked sponge cake (Pan di Spagna) into thin, vertical slices, lining the interior of a bowl with plastic wrap and lining the plastic wrap in the bowl with overlapping pieces of the sponge cake slices. The slices of cake are then sprinkled with liquor and the dampened assembly is then covered with a plastic wrap and refrigerated. A center mixture of chocolate or other filling is poured into the cake lined bowl and the bottom or exposed surface of the filling is covered with other slices of cake. The entire cake is allowed to set for a number of hours, preferably overnight, inverted onto a platter and dusted with confectioners sugar.
  • U.S. Patent Number 4,812,323, issued March 14,1989 discloses a method for molding and baking cookie dough into a cup shape which can then be used to hold ice cream or other fillings in a similar manner to U.S. Patent Number 3,296,956, issued January 10, 1967, which also discloses a molding and baking apparatus for the baking of bread dough into a cup-like shape.
  • U.S. Patent Number 1,487,906, issued March 25, 1924 discloses a pan for baking cake batter into a container shape for holding ice cream.
  • U.S. Patent Number 3,831,507 issued August 27, 1974.
  • This baking assembly uses three baking pans to form a cylindrical bunt bowl body and lid which is placed over the body to hold the filling therein.
  • U.S. Patent Number 1,852,966 issued April5, 1932 is directed toward a baking pan used for baking a cake with a hollow center so that the same can have a filling placed therein.
  • a tapered tubular outer member has a core mold mounted thereon attached to a cover over the top of the tubular outer member.
  • U.S. Patent Number 5,948,313, issued September 7, 1999 is directed toward a mold assembly for making a baked edible shell.
  • the mold assembly is constructed of an outer mold shell and an associated inner mold shell, the outer mold shell having a curved main portion with a central opening and an outer rim extending in a plane.
  • the inner mold shell has a curved main portion with a central chimney shaped to pass through the outer mold central opening.
  • the outer mold opening comprises a raised circular rim with an inwardly directed flange.
  • the outer edge of the outer mold shell is formed with a rolled-up rim.
  • U.S. Patent Number 5,226,352 issued July 13, 1993 directed toward a baking assembly which has an outer dome shaped member and an inner dome shaped member as shown in Figures 6 and 7.
  • a flange extends outward from the upper edge of the outer dome member to seat the flange extending from the upper edge of the inner dome member.
  • the flanges are held together by a C clamp or other fastening means.
  • the inner dome shaped member is TEFLON* coated on its inside surface and outside surface allowing cake or dough to be baked in the outer dome mold and the inner mold.
  • the batter In all baking pans, it is desirable to facilitate the partial escape of moisture from these apparatuses in order to develop a degree of porosity in the final baked product. At the same time, however, the batter must absorb some moisture to prevent excessive dehydration. It therefore becomes necessary to contain the batter at a pressure sufficient to limit the extent to which water is converted to steam, since the batter absorbs steam less easily than water, while allowing for a degree of conversion and escape. The batter must also be contained to prevent the escape of the cake itself due to its expansion during baking.
  • the present invention also solves the complex construction problems in assembling a domed cake or dessert through the use of a simple apparatus with an easy snap on cover.
  • the present invention is directed toward an apparatus for simultaneously producing a dual layered semi-spherical or hemispherical dessert or cake using an outer dome shaped bowl with a ring shaped base and an inner dome shaped bowl which is supported in the outer dome shaped bowl cavity by a cover which is fastened to the handles on the outer bowl by rotating the same over handles. Both the cover and the outer dome shaped bowl have handles extending therefrom allowing the same to be easily grasped and handled by the user.
  • the combined cake sections from each of the outer and inner dome shaped bowls are stacked to form a dual semi- spherical or hemispherical configuration.
  • Yet another object of the invention is to provide an apparatus that is easy to use, ruggedized and reliable.
  • It is yet another object of the invention is to provide an cooking assembly which is easily broken into individual components and is easy to clean.
  • Another object of the invention is to provide a cooking assembly for simultaneously baking two hemispherical cakes of different sizes with one cake fitting into a cavity formed during the baking process in the outer cake to produce a uniform cake that is predictable and reproducible without size variance.
  • Still another object of the invention is to provide a cooking assembly that has one or more of the characteristics discussed above but which is relatively simple to use and requires a minimum of cooking skills.
  • Figure 1 is a perspective view of the dual concentric dome bowl apparatus of the present invention
  • Figure 2 is a top plan view of the outer dome bowl component of Figure 1;
  • Figure 3 is a front elevational view of the outer dome bowl component of Figure 1 with a portion of the ring base shown in phantom;
  • Figure 4 is an enlarged cross sectional view of the outer bowl rim taken from circle A of the outer bowl component of Figure 2;
  • Figure 5 is an enlarged perspective view of the base ring of the outer bowl dome component of Figure 2 removed from the outer bowl dome;
  • Figure 6 is a top plan view of the base ring shown in Figure 5;
  • Figure 7 is a partial side elevational view and cross section taken along line 7'-7' of the base ring shown in Figure 6;
  • Figure 8 is a top plan view of the cover and integrally formed inner bowl component
  • Figure 9 is a cross sectional view of the cover and integrally formed inner bowl component taken along line A-A of Figure 8;
  • Figure 10 is a cross sectional view of the cover and integrally formed inner bowl component taken along line B-B of Figure 8;
  • Figure 11 is a perspective view of the handle of the outer dome bowl component
  • Figure 12 is an enlarged top plan view of the handles for the outer dome bowl component
  • Figure 13 is a cross section of the handles of Figure 12 taken across line 13'-13';
  • Figure 14 is an alternative embodiment of the cover and integrally formed inner bowl component.
  • Bill as used herein in the application is meant to encompass cake batter, dough, malleable ice cream, gelatin or a malleable dessert which sets up in a rigid or semi-rigid shape.
  • a molding or baking assembly 20 is adapted to shape or mold cake batter, other compositions of baking goods or complimentary desserts such as ice cream, gelatins, puddings into a concentric domed layered dessert having a semispherical or hemispherical shape.
  • the outer dome pan or bowl 22 is typically symmetrical with a concavo-convex spherical shape.
  • the outer dome mold is constructed with a bowl body 24 having a spherical or curved closed bottom surface 26 and an open end 28 forming an interior chamber or cavity 29.
  • the open end 28 is formed with a curved or rolled outer lip or rim 30 as shown in Figures 2 and 4 and has two handles 31 secured to the exterior of the outer dome bowl extending outward from the rim opposite each other.
  • the outer Up 30 is curved in a circular configuration and preferably has a diameter of about 0.25 inches.
  • a base ring member 32 is secured to the bottom surface 26 of the bowl body 24 to provide a flat base surface during working and/or cooking.
  • the ring member 32 is preferably constructed of 22 gage C1018 cold rolled steel with a bell shaped exterior surface having a side wall 34 having a curved bottom edge 36 and a planar top edge 37 which has four tabs 38 outwardly extending therefrom bent at an angle ranging from about 120° to 130°, preferably about 124°.
  • the ring member 32 is secured to the base section of the bowl body 24 by welding or braising. Each tab 38 is positioned on the ring circumference 90° from the other adjacent tabs located on the circular top edge 37 and has a length of approximately 1 inch.
  • the base ring 32 preferably has a diameter of 4.25 inches and aheight of about 1.07 inches when used with a 8.38 inch outer diameter bowl having a depth of 3.98 to 4.0 inches.
  • ring member 32 When ring member 32 is mounted or secured to the bowl body 24, there is a clearance ranging from about 0.40 to about 0.60 inches, preferably about 0.47 inches from the lowest outer bottom surface of the bowl to the top of the support area upon which the ring member 32 is seated.
  • a bi-metallic thermometer can be attached to the ring member 32 which thermometer would turn an appropriate color upon reaching the desired cooking temperature allowing the cook to ascertain that the desired temperature has been reached.
  • the bowl body 24 and base ring 32 is preferably integrally constructed of sheet steel or stainless steel but can be constructed of copper, aluminum, cast iron, pyrex, glass, porcelain, ceramic or any type of micro waveable material at a uniform desired thickness commonly used for baking pans and containers. If desired, the bowl body can have its external surface coated with a non-corroding material such as tin or chromium.
  • the bowl 24 therefore may be constructed of a single sheet of metal formed into the desired shape.
  • the inside smooth surface 25 of the bowl is preferably coated with one or more nonstick coatings, such as for example TEFLON® (i.e., fluorocarbon polymers), (e.g., tetrafluroethlene and fluorinated ethylene propylene).
  • TEFLON® i.e., fluorocarbon polymers
  • the interior surface 25 of the bowl 24, which contacts the batter or dessert composition is covered with TEFLON® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl.
  • the radial sloping of the inner wall 25 further eases removal of the final dessert composition.
  • the mold may be formed as a cone, or other shape. Additionally, it can be stamped from a solid piece of material or spun from aluminum instead of formed from a sheet.
  • the cover 50 has an integral curved bowl 51 as shown in Figures 8 through 10.
  • the inner dome bowl 51 is typically symmetrical with a concavo-convex spherical shape constructed with a bowl body 52 having a spherical or curved closed bottom surface 54 and an open end 60 forming chamber 55.
  • the bowl body 52 extends away from cover 50 so that it will be seated in cavity 29.
  • the cover 50 is substantially circular shaped with handles 62 which are shaped to fit over the outer bowl handles 31.
  • the ends 64 of the handles 62 are rolled or bent in a "C" configuration as shown in Figure 8 so that the bottom portion 66 fits under the lower surface of handles 31 of the bowl, locking the same in position.
  • the cover 50 and inner bowl 51 can be constructed of porous material such as high temperature TEFLON coated high temperature fiberglass ranging from 5 to 10 mils in thickness or a stainless steel wire cloth also TEFLON coated on both sides, both of which are breathable an allow an air flow of 50 CFM which vents moisture during baking without batter coming through.
  • the porous material has a sieve opening for the stainless steel wire cloth ranging from .0165 + or - .0005 and the stainless steel is STME 1187.
  • the inside and outside surfaces of the bowl 52 are preferably coated with one or more nonstick coatings, such as for example TEFLON® (i.e., fluorocarbon polymers), (e.g., tetrafluroethlene and fluorinated ethylene propylene).
  • TEFLON® i.e., fluorocarbon polymers
  • the bowl body 51 can be constructed of sheet steel, stainless steel, copper, aluir-inum, cast iron, pyrex, glass, porcelain, ceramic or any type of microwaveable material at a uniform desired thickness commonly used for baking pans and containers.
  • the interior surface 53 of the bowl 51, which contacts the batter or dessert composition is smooth and is covered with TEFLON® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl.
  • the radial sloping of the inner wall 53 further eases removal of the final dessert composition.
  • the inner bowl 51 is mounted in the outer bowl cavity 29 by placing the cover 50 on the rim 30 so that the handles 62 are offset from the outer bowl handles 31. The cover 50 is then rotated so that the ends 64 of the handles 62 engage the outer bowl handles 31 so that the bottom portion 66 are positioned under the bottom surface of outer bowl 31.
  • a wire handle member 70 can be optionally mounted in yokes 72 which are mounted to the top surface of the cover 50.
  • the handle is of a curved shaped with end sections 71 extending outward to fit into the yokes.
  • the handle 70 can be rotated upward to allow twisting and removal of the cover 50 from the dome bowl 24.
  • cake batter is poured, about 2/3 to 3/4 full, in the bowl body 24 and the cover 50 and its integral inner bowl 51 is placed in chamber or cavity 29 of the outer dome pan 22 down into the batter in chamber 29 and the cover rotated so that both handles are aligned and locked.
  • a second cake batter of a different flavor as for example chocolate is poured in the chamber of bowl 51 about 2/3 to 3/4 of the depth of the bowl 52.
  • the cover 50 is removed and the inner dome mold is taken out of its nesting position in the outer mold bowl 24 leaving a cavity in the cake.
  • the TEFLON® coating of the interior and exterior surface of the inner mold bowl 51 facilitates removal of the mold without tearing or damaging the final baked product.
  • the baked cake is then removed from the inner mold bowl body 51, the TEFLON® coating of the interior surface of the inner bowl mold facilitating the dessert removal.
  • the result is a baked goods, which is hemispherically shaped and ready to eat.
  • the TEFLON® coating of the interior surface 25 of the outer dome mold 24 facilitates removal of the baked product without tearing or damaging the final baked product.
  • the interior cake or other optional filling is then placed in the cavity formed by inner mold bowl body 51 and the composite assembly is inverted onto a serving area for frosting, icing or other decoration preparatory to being served.
  • the result is a dual domed cake or dessert which is domed shaped as a hemisphere and ready to eat.
  • the baked goods may be filled or coated with ice cream, pudding, icing or other sweet filling for a dessert pastry.
  • the concavo-convex outer bowl body Although aluminum, sheet steel and/or stainless steel is preferred for the concavo-convex outer bowl body, any suitable structural material could be used in its place, as for example, alloyed steel, copper, brass, cast iron or even glass or ceramic, such as stoneware.
  • the inner bowl body has the same structural body as that of the preferred embodiment.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food-Manufacturing Devices (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

La présente invention concerne un appareil pour produire un dessert composé sous forme de dôme prédéfinie. Cet appareil comprend un premier moule externe (22) qui présente une partie bombée en forme de dôme (24) avec une extrémité semi-sphérique fermée et une extrémité ouverte, ainsi qu'une base de support en forme d'anneau (32) attachée à ladite extrémité fermée du corps bombé (24). Un capuchon (50) comprenant une seconde partie bombée en forme de dôme (51) de diamètre inférieur est placé dans l'enceinte formée dans le premier moule et est placé sur une partie d'extension du moule externe.
PCT/US2003/000923 2002-11-25 2003-01-14 Moule a deux domes concentriques WO2004047558A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2003205114A AU2003205114A1 (en) 2002-11-25 2003-01-14 Dual concentric dome mold
CA002492298A CA2492298A1 (fr) 2002-11-25 2003-01-14 Moule a deux domes concentriques
EP03703782A EP1565073A4 (fr) 2002-11-25 2003-01-14 Moule a deux domes concentriques

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US10/302,903 US6840162B2 (en) 2002-11-25 2002-11-25 Dual concentric dome mold
US10/302,903 2002-11-25
US10/330,221 2002-12-30
US10/330,221 US6851352B2 (en) 2002-11-25 2002-12-30 Covered dual concentric dome mold

Publications (2)

Publication Number Publication Date
WO2004047558A1 true WO2004047558A1 (fr) 2004-06-10
WO2004047558A8 WO2004047558A8 (fr) 2005-05-26

Family

ID=32396709

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2003/000923 WO2004047558A1 (fr) 2002-11-25 2003-01-14 Moule a deux domes concentriques

Country Status (4)

Country Link
EP (1) EP1565073A4 (fr)
AU (1) AU2003205114A1 (fr)
CA (1) CA2492298A1 (fr)
WO (1) WO2004047558A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4812323A (en) * 1986-12-05 1989-03-14 Cookie Cup International Method for preparing a cup-shaped cookie
US5226352A (en) * 1992-03-05 1993-07-13 Bakamold, Inc. Apparatus and method for molding and baking dough
US5948313A (en) * 1997-02-03 1999-09-07 Sarl "Optos-Opus" Mold assembly for making a shell, in particular an edible shell

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2595684A (en) * 1949-11-17 1952-05-06 Lucy M Lyons Culinary utensil

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4812323A (en) * 1986-12-05 1989-03-14 Cookie Cup International Method for preparing a cup-shaped cookie
US5226352A (en) * 1992-03-05 1993-07-13 Bakamold, Inc. Apparatus and method for molding and baking dough
US5948313A (en) * 1997-02-03 1999-09-07 Sarl "Optos-Opus" Mold assembly for making a shell, in particular an edible shell

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP1565073A4 *

Also Published As

Publication number Publication date
EP1565073A4 (fr) 2006-07-19
AU2003205114A1 (en) 2004-06-18
WO2004047558A8 (fr) 2005-05-26
EP1565073A1 (fr) 2005-08-24
CA2492298A1 (fr) 2004-06-10

Similar Documents

Publication Publication Date Title
US7150221B2 (en) Multiple cake baking assembly
US6973872B2 (en) Individual dome molds and baking assembly
WO2006022801A1 (fr) Moule a gateau concentrique de type bundt
WO2006062527A1 (fr) Ensemble moule a gateau quatre-quarts
US6851352B2 (en) Covered dual concentric dome mold
US20060175527A1 (en) Dessert log mold with formed cavity center
US5226352A (en) Apparatus and method for molding and baking dough
US20050120891A1 (en) Rectangular cake pan assembly
US6797223B2 (en) Non-stick food processing, domestic and industrial equipment and process of using same
US5400698A (en) Apparatus for molding and baking dough and batter
US4812323A (en) Method for preparing a cup-shaped cookie
AU602183B2 (en) Improvements in or relating to bread rolls
US20110154996A1 (en) Cake Preparation and Serving Assembly
US6938540B2 (en) Concentric bundt cake pan
WO2021071680A1 (fr) Vaisselle comestible et son procédé de fabrication
US11844354B2 (en) Thermal mold for making edible container for food products
US20130209631A1 (en) Reversible baking pan
US7047873B2 (en) Layered dome cake assembly
CA2829726C (fr) Ensemble de cuisson de biscuits
EP1565073A1 (fr) Moule a deux domes concentriques
US20130276642A1 (en) Personal Cake Pan
JP3101888B2 (ja) フィリング入り型焼きパンの製造方法
US20130062345A1 (en) Cake Pan Lid
GB2262217A (en) A method of cooking food products using a perforated dish or plate
GB2066054A (en) Improvements in or relating to the manufacture of a dough product

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SC SD SE SG SK SL TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2492298

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 2003703782

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 20038206951

Country of ref document: CN

CFP Corrected version of a pamphlet front page
CR1 Correction of entry in section i

Free format text: IN PCT GAZETTE 24/2004 UNDER (71, 72) THE NAME SHOULD READ "MORGAN, FLETCHER"

WWP Wipo information: published in national office

Ref document number: 2003703782

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 2003703782

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP