WO2021139856A1 - Moule de cuisson complémentaire - Google Patents

Moule de cuisson complémentaire Download PDF

Info

Publication number
WO2021139856A1
WO2021139856A1 PCT/DE2021/100008 DE2021100008W WO2021139856A1 WO 2021139856 A1 WO2021139856 A1 WO 2021139856A1 DE 2021100008 W DE2021100008 W DE 2021100008W WO 2021139856 A1 WO2021139856 A1 WO 2021139856A1
Authority
WO
WIPO (PCT)
Prior art keywords
additional
baking
baked
baking pan
additional baking
Prior art date
Application number
PCT/DE2021/100008
Other languages
German (de)
English (en)
Inventor
Jessica Schilling
Original Assignee
Jessica Schilling
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
Application filed by Jessica Schilling filed Critical Jessica Schilling
Priority to EP21701633.6A priority Critical patent/EP4087403A1/fr
Publication of WO2021139856A1 publication Critical patent/WO2021139856A1/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
    • A21B3/135—Accessories, e.g. covers, handles

Definitions

  • the invention relates to an additional baking pan which, in conjunction with a baking pan, enables the baking of baked goods.
  • a baking pan for the production of baked goods which has a plate-shaped molded body made of a flexible, heat-resistant material.
  • a plurality of depressions for receiving dough is provided in the shaped body, the shaped body being designed to be rollable by using a heat-resistant and flexible material such as silicone.
  • the one-piece baking mold makes it possible to produce a piece of baked goods in accordance with the number of wells and to roll up the one-piece baking mold when not in use and thereby store it with little storage volume.
  • the dough fills the indentations from the inside and thus defines the shape of the baked goods.
  • the baked goods form a massive body of baked goods, which bakes evenly and completely through targeted, complex temperature and time management of the baking process.
  • a baking pan for the production of baked goods is known from the European patent application EP 1656 833 A1.
  • the baking pan consists of two parts which are positively connected to one another when in use, one part being a carrier structure for the other part is made of elastic material and this other part receives the dough in its interior.
  • the other part shows a bowl-shaped shape, the interior of which comes into contact with the compact dough to be baked and encloses it.
  • the other part is positively enclosed by one part and carried by it without coming into contact with the dough to be baked.
  • the baked goods formed by the dough show a massive body of baked goods, which only bakes evenly and completely through targeted, complex temperature and time management of the baking process.
  • a baking pan for baking food which consists of a substantially metallic base and an essential metallic side wall, the base and the wall through a flexible, strip-like hoop made of Si likon are connected to each other.
  • This baking pan made of different materials encloses a cavity which is intended to hold a batter and can be baked into a compact muffin in the baking mold.
  • the muf fin bakes evenly and completely through targeted, complex temperature and time management of the baking process.
  • the invention is based on the object of specifying a baking pan that is improved over the prior art.
  • a further object of the invention is to provide a method for baking baked goods that is particularly efficient for filled baked goods and, in particular, is safe in a non-professional environment.
  • the object is achieved according to the invention with a device which has the features specified in claim 1. Furthermore, the object is achieved according to the invention with a method which has the features specified in claim 13 or claim 14.
  • the additional baking pan according to the invention is provided with an outer surface which is designed and intended for contact with the baked good to be baked.
  • the additional baking pan has no inscribed internal volume for receiving dough items to be baked.
  • a baking pan has a cavity for receiving a dough to be baked therein for a baked good.
  • the additional baking pan is provided with at least one circumferential or partially circumferential, laterally extending bead in the area of the upper edge on the outer surface of the additional baking pan. This makes it possible to regularly prevent the dough of the baked good, which is expanding during the baking process, from being slipped over or protruding over the additional baking pan, in that the additional baking pan with the bead rises together with the expanding dough.
  • the additional baking pan according to the invention is used together with a separately designed baking pan, in that the dough to be baked therein for the baked goods is introduced into the inscribed cavity of the baking pan and the additional baking pan is introduced into this introduced dough in such a way that the additional baking pan has a certain volume of the Doughs for that Baked goods displaced in the baking pan.
  • this makes it possible to simplify the temperature and time management of the baking process, as the additional baking pan creates additional heat input into the core of the dough, which means that the dough bakes more evenly and completely, even with less time-consuming temperature and time management of the baking process.
  • the provided bead on the one hand particularly simplifies the handling of the additional baking pan and the baking result is improved or made even safer by the bead protruding over the baked goods in the central area.
  • the efficiency of the preparation of filled baked goods is noticeably improved, since on the one hand the amount of dough used for the baked goods is reduced and on the other hand the workload, in particular the work steps for creating a baked good with a cavity for filling, can be reduced.
  • One or more additional baking molds according to the invention are used for baking baked goods according to the following method according to the invention.
  • This method shows at least the successive steps a) to e): a) providing the baking pan for receiving a baking product to be baked, b) placing the dough to be baked for the baking product in the baking pan, c) placing at least one additional baking pan in the one Dough in the baking pan so that the outer surface of the additional baking pan that is introduced, which is intended for contact with the dough to be baked, is wetted with the dough to be baked for the baked goods and the bead is not protruded by the baked goods to be baked, d) Bake the dough to be baked for the baked goods in the with Baking pan provided with an additional baking pan and e) removing the baked goods from the baking pan and removing the additional baking pan from the baking goods.
  • steps can be added that are necessary or useful depending on the baked goods.
  • individual steps of the method can also be repeated, in particular additionally repeated at a different point in the sequence of the method according to the invention.
  • At least the successive steps a) to e) are carried out: a) providing the baking pan for receiving a baking item to be baked, b) placing the additional baking pan in the baking pan, c) introducing the baking item to be baked into the space between the Baking pan and the additional baking pan, so that the outer surface of the additional baking pan, which is intended for contact with the dough items to be baked, is wetted with the dough items to be baked and the bead is not protruded by the dough items to be baked, d) baking the dough to be baked Baked goods in the baking pan provided with an additional baking pan and e) Removing the baked goods from the baking pan and removing the additional baking pan from the baked goods.
  • a preferred development of the additional baking pan shows at least one circumferential or partially circumferential, laterally extending bead in the area of the upper edge on the outer surface of the additional baking pan, with at least one bead at least 20% of the mean radius of the additional baking pan in the outer surface of the additional baking pan Projecting beyond the area of the at least one bead.
  • the additional baking mold from heat-resistant plastic, in particular from silicone or PTFE, from metal, in particular from stainless steel, from ceramic, from glass and / or from stone.
  • a food-safe silicone is selected as the silicone and a stainless steel such as a steel according to the EN 10088-3 standard with the material number 4301 is selected as the steel.
  • These materials have proven to be particularly advantageous for use as an additional baking pan.
  • a preferred development of the additional baking mold shows a weight and a displacement volume which together prevent floating on the dough pieces to be baked or sinking into the dough pieces during the baking process.
  • the material of the additional baking mold has a certain suitable density corresponding to the type of dough for the baked good, or the density of the additional baking mold is adapted by additional elements or by providing recesses. This enables adaptation to different doughs, in particular to different consistencies of a dough, and thereby enables good and safe handling of the additional baking pan.
  • the additional baking pan has one or more feet to define a vertical distance from a baking pan. This makes it possible to ensure a minimum distance to the bottom of the baking pan, in which the additional baking pan can be introduced, so that the bottom of the baked goods below the volume displaced by the additional baking mold has a sufficient thickness, in particular with regard to the stability of the baked good, in particular for a possible filling . This makes it possible to make the handling of the additional baking pan very safe and easy.
  • At least one foot, in particular all feet of the additional baking pan like a pen.
  • This at least one pin-shaped foot, in particular all pin-shaped feet preferably have a small diameter, which makes it possible to remove the additional baking pan from the baked product without any relevant holes in it.
  • a particularly preferred additional baking pan has been shown to be an additional baking pan which has at least one foot, in particular all feet in the central area of the lower outer surface, with the at least one foot, in particular, all feet preferably being formed like a pin with a small diameter. This makes it possible to create a particularly simply designed additional baking pan that is easy and safe to use.
  • the additional baking mold is distributed, in particular evenly distributed, on the lower outer surface of the additional baking mold, wherein preferably the at least one foot in particular special all feet are formed like a pin with a small diameter. This makes it possible to ensure the stability of the additional baking pan with respect to the baking pan during the baking process and its preparation to a particular degree.
  • a particularly preferred embodiment of the invention shows the possibility of adapting at least one foot, in particular all feet of the additional baking pan, in length and designing this in particular limited in its maximum length.
  • the length of the at least one foot can be adapted to the type or consistency of the dough for the baked good and thereby ensure a sufficient thickness of the base of the baked good, which simplifies and improves the use of the additional baking pan.
  • the additional baking mold with a centering aid which is connected to the additional baking mold, in particular releasably connected, and which is designed to protrude laterally.
  • This centering aid makes it possible to locate the lateral position in relation to a Define or restrict baking mold and thereby particularly securely lay down a desired advantageous position of the additional baking mold in a baking mold and thus a desired advantageous position of a cavity in the dough for filling.
  • the plurality of, in particular the three or the four elements laterally projecting beyond the additional baking mold are formed evenly distributed over the circumference of the additional baking mold, which improves handling and increases the security of the position.
  • the centering aid of the additional baking mold has several elements which are arranged distributed over the length of the additional baking mold and have different lateral dimensions.
  • the lateral extent of the elements increases with increasing distance from the lower end or from the foot or feet of the additional baking pan. This makes it possible to make the introduction of the additional baking pan into the baking pan with or without dough for the baked goods particularly safe and easy.
  • the additional baking pan with at least one engagement element is suitable and intended to receive an Ent removal tool and moved as an additional baking pan with a handle element together with the removal tool, in particular to be removed from a baked good.
  • This we at least one engagement element allows preferably together with the preferably separately designed removal tool particularly simple and safe handling of the additional baking pan.
  • the at least one engagement element is provided with at least one recess, in particular a hole or a recess with an undercut in the outer surface of the additional baking pan in the area of the upper edge and / or in a wall of a cavity in the additional baking pan accessible from above.
  • the handling of the additional baking pan is particularly simple and safe, without any relevant impairment of the baking process of the dough for the baked goods.
  • At least one removal tool is provided which is suitable for interacting with the engagement element in such a way that the additional baking pan with engagement element moved together with the removal tool can, in particular, be removed from a baked good.
  • the removal tool is in particular pin-shaped, loop-shaped, preferably made of metal or plastic, in particular made of PTFE or Silicone trained.
  • the additional baking mold has a body that shows a substantially cylindrical shape, the cross-sectional area in particular special circular, elliptical, polygonal, triangular, square, hexagonal or is star-shaped.
  • the cross-sectional area shows an approximately equal cross-sectional area with increasing height (distance from the bottom of the additional baking pan) or, with increasing height, an at least partially increasing, preferably evenly increasing, cross-sectional area.
  • the essentially cylinder-like shape of the body of the additional baking pan shows, in particular, a cross-sectional area that increases or approximately the same with increasing height and / or, in some cases, also decreases cross-sectional area.
  • the shape of the cross-sectional area can also vary. This makes it possible to create cavities in the baked good in a simple and reliable way with the help of the additional baking mold, which allow the fillings to be shaped in an appealing way.
  • the additional baking pan it has proven to be particularly advantageous sen to design the additional baking pan so that the body of the additional baking pan has an outer surface that is essentially the shape of a cone, a truncated cone or corresponds to a pin in particular a pine pin or pine cone. This enables particularly attractive shapes of the additional baking molds and thus the fillings for the baked goods with good handling of the additional baking mold.
  • the outer surface of the additional baking pan with a coating that prevents the dough to be baked from sticking to the baked goods during the baking process. This enables good and safe handling and cleaning of the additional baking pan.
  • the additional baking pan so that it can interact with at least one support element that has at least one recess that is designed and suitable to accommodate an additional baking pan but not because of the at least one bead th through the recess can and thereby hold the additional baking pan or can receive as a load-bearing.
  • the additional baking pan introduced into the support element thus hangs on the bead of the additional baking pan in the recess of the support element.
  • the support element protrudes laterally beyond the recess by a multiple of the lateral extent of the recess, it is possible to place the support element on the baking pan and thereby fix the vertical position of the additional baking pan in the baking pan Additional baking mold can be removed from the baking pan by grasping the support element, where this applies at the same time to all additional baking molds in the support element. In a corresponding manner, this also applies to the introduction of the additional baking pan into a baking pan with several recesses for introducing the dough to be baked.
  • the recesses are realized by straight wires or rods that are connected in a checkerboard fashion and are spaced apart in pairs so that their distance is smaller than the bead diameter, but larger than the diameter of the additional baking pan in the area of the bead without the bead.
  • Each pair of wires or rods is preferably spaced from one another in such a way that a plurality of recesses correlate with the spacing of the recesses in the baking pan for the dough to be introduced for the dough and can thus be used jointly.
  • a preferred development of the method according to the invention for baking a baked good with at least one additional baking pan and a support element for supporting receiving one or more additional baking pans in one or more recesses of the support element shows an introduction of the additional baking form into the baking pan by placing the additional baking pan in a recess Incorporation of the support element and the support element is positioned on the baking pan and thus the additional baking pan in the baking pan and thus in the recess of the baking pan for introducing the dough to be baked of the baked goods.
  • the additional baking pan is removed from the baking pan by gripping the at least one support element and lifting the support element from the baking pan, so that the at least one additional baking pan located therein is lifted with the support element and removed from the baking pan and thus from the baked goods is removed from the baking pan.
  • This type of handling of the at least one additional baking mold with the aid of the at least one support element makes it possible to enable very efficient and safe handling or very efficient and safe baking.
  • These advantageous embodiments of the invention are not only suitable for baking a dough for baked goods to be baked in conjunction with a baking pan, but are also suitable for shaping and solidifying other liquid or plastic, edible materials such as ice cream, pudding, gelatin or the like. In these applications, too, the embodiments of the invention show advantages that are comparable to those in baking.
  • Fig. 1 shows a schematic representation of an exemplary additional baking mold according to the invention with an exemplary baking mold in egg nem longitudinal section.
  • an additional baking pan 1 is shown schematically in a longitudinally sectioned Dar position, which is arranged in a baking pan 4, the additional baking pan 1 is surrounded by egg nem dough 3 of the baked goods 3 and the dough 3 is arranged inside the baking pan 4 is.
  • the baking pan 4 shown shows the shape of a hollow truncated cone and enables the baking of a muffin-shaped baked good 3.
  • the baking pan 4 is formed from a sheet of steel, the inscribed internal volume of which is suitable for receiving baked good 3 and is provided with a non-stick coating for this purpose.
  • the additional baking pan 1 shows an outer surface 2 which is provided with a non-stick coating 9 so that the dough 3 of the baked good 3 does not stick to the outer surface 2 of the additional baking pan 1 or baked when the dough 3 of the baked good 3 with the Additional baking form 1 comes into contact.
  • the additional baking pan 1 is designed in such a way that, in contrast to a baking pan 4, it does not have an inscribed internal volume for receiving dough pieces 3 to be baked.
  • the additional baking mold 1 is formed separately from the baking mold 4, so that they can be handled or used independently of one another.
  • the additional baking mold 1 shows a body la, which has a cylindrical shape of this type with a circular cross-sectional area, which is formed essentially identically over the length of the body la.
  • the additional baking pan 1 is made of a stainless steel according to the standard EN 10088-3 with the material number 4301 and thus proves to be a very durable, food-safe additional baking pan 1, by means of which heat is targeted during the baking process into the core of the dough 3 of the to be baked Baked goods 3 is introduced and thereby a particularly uniform baking result with simultaneous energy and time savings can be achieved.
  • the outer surface 2 of the additional baking mold 1 shows an un tere outer surface 2a, which is in contact with the dough 3 and which has a centrally angeord Neten, perpendicular to the lower outer surface 2a protruding the foot 5 in its central region 6.
  • the foot 5 is designed like a pin with a small diameter in the range of 1 mm and defines the ver tical distance to the baking pan 4.
  • the surface of the foot 5 is also provided with a coating 9, so that pulling out the foot 5 as well as pulling out the cylindrical body la of the additional baking pan 1 can easily and without sticking and thus damage the baked goods 3 he can follow.
  • the area 2b of the upper edge of the outer surface 2 of the additional baking mold 1 is closed with an annular bead 2c.
  • the bead 2c protrudes beyond the outer surface 2 of the additional baking mold 1 in the area of the bead 2c by about 25% and thus by more than 20% of the radius of the additional baking mold in the loading area of the bead 2c without the bead 2c.
  • the bead 2c and in particular its dimensioning in conjunction with the selected density of the additional baking pan 1 ensures that the additional baking pan 1 does not float in the dough 3 during the baking process and thus does not have a sufficient cavity in the baked dough 3 for a Forms filling to be introduced, is still surmounted by the dough 3 and thus the additional baking pan 1 is enclosed by the baked dough 3 and thus can no longer be pulled out of this without damaging the baked dough 3.
  • the bead 2c has the function of a kind of barrier for the dough 3 during the baking process.
  • the additional baking pan 1 is provided with a removable and thus fa cultative centering aid 7, which is detachably connected to the body la of the additional baking pan 1 and protrudes laterally, whereby the minimum distance to the baking pan 4 is set in the baking pan 4 state.
  • the centering aid 7 of FIG. 1 consists of four pin-shaped elements 7 a, which are distributed evenly over the circumference of the cylindrical body la of the additional baking mold 1 and are arranged perpendicular to the outer surface 2 protruding.
  • the elements 7a are releasably introduced and fastened in holes not shown in the Kör per la.
  • ⁇ can be removed, introduced or replaced by other torsför-shaped elements 7a with a different length, thereby adapting them to different baking molds 4 or other doughs 3, for example.
  • the Kör per la shows several groups of bores distributed over the circumference for the elements 7a, the groups being arranged at different longitudinal positions of the cylindrical body la and therefore suitable for different amounts of dough and as different volumes of the baked good 3 to be baked.
  • the position of the centering aid 7 is selected so that the dough 3 does not reach and wet the centering aid 7 during the baking process and the associated volume change process.
  • an engagement element 8 is arranged in the middle, which is provided to receive a removal tool (not shown) and to remove the additional baking mold 1 with engagement element 8 and removal tool from the dough 3.
  • the engagement element 8 is designed as a recess with an undercut, so that a removal tool is introduced into this recess can be, is spread there and thereby creates a form-fitting connection for safe removal of the additional baking pan 1. After removal, the removal tool can be tapered in the recess and removed again from the recess and thus from the engagement element 8.
  • This additional baking pan 1 is used together with a separately designed baking pan 4 by placing the dough 3 to be baked therein for the dough 3 into the one described cavity of the baking pan 4 and the additional baking pan 1 being introduced into this dough 3 that the additional baking pan 1 displaces a certain volume of the dough 3 for the dough pieces 3 in the baking pan 4.
  • the efficiency of the preparation of a filled baked good 3 is noticeably improved, since on the one hand the amount of dough 3 used for the baked good 3 is reduced and on the other hand the workload, in particular the work steps for creating a baked good 3 with a cavity for filling, can be reduced.
  • the additional baking pan 1 is used for baking a baked good 3 in such a way that, in addition to other steps, the baking mold 4 is first provided for receiving a baked good 3. Thereafter, the dough to be baked 3 is introduced into the baking mold 4 for the baking well 3 and then the additional baking mold 1 is introduced into the introduced dough 3 in the baking mold 4, so that the outer surface 2 of the additional baking mold 1 introduced, which is for contact with to be baked Dough 3 is provided, with the dough 3 to be baked for the dough 3 is wetted.
  • the cavity created by the additional baking pan 1 in the baked dough pieces 3 can be filled with a filling, in particular a cream filling, whereby, for example, a filled muffin or a filled pie can arise.
  • steps can be added that are necessary or useful depending on the baked goods 3.
  • individual steps of the method can also be repeated, in particular additionally repeated at a different point in the course of the method.
  • This process makes it possible in particular to improve the efficiency of the preparation of a filled dough 3 noticeably, since on the one hand the amount of dough 3 used for the dough 3 is reduced and on the other hand the workload, in particular the steps for creating a dough 3 with a cavity can be reduced for filling.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Baking, Grill, Roasting (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un moule de cuisson complémentaire (1) qui permet de faire cuire un produit à cuire (3), en coopération avec un moule de cuisson (4). Le moule de cuisson complémentaire (1) comporte une surface extérieure (2) qui est conçue pour être en contact avec le produit à cuire (3). Le moule de cuisson complémentaire (1) ne comporte pas de volume intérieur inscrit pour recevoir le produit à cuire (3). Le moule de cuisson complémentaire (1) s'utilise conjointement avec un moule de cuisson (4) conçu de manière séparée du précédent, dans la mesure où la pâte (3) à faire cuire du produit à cuire (3) dans la cavité inscrite du moule de cuisson (4) est introduite dans ladite cavité et où le moule de cuisson complémentaire (1) est introduit dans la pâte (3) ainsi mise en place, de sorte qu'un volume certain de la pâte (3) du produit à cuire (3) est comprimé dans le moule de cuisson (4). A cet effet, le moule de cuisson complémentaire (1) est muni, dans la zone du bord supérieur (2b) sur la surface extérieure (2) du moule de cuisson complémentaire (1), d'au moins un bourrelet (2c) périphérique ou en partie périphérique, qui s'étend latéralement. L'invention permet ainsi d'éviter régulièrement à la pâte du produit à cuire (3) qui gonfle pendant la cuisson de déborder ou de se replier au-dessus du moule de cuisson complémentaire (1), dans la mesure où le moule de cuisson complémentaire (1) doté du bourrelet (2c) se soulève conjointement avec la pâte en train de gonfler. La régulation de la température et du temps du processus de cuisson ainsi que la manipulation des moules de cuisson (1, 4) sont ainsi simplifiées et l'efficacité de la préparation d'un produit à cuire (3) fourré est sensiblement améliorée.
PCT/DE2021/100008 2020-01-09 2021-01-09 Moule de cuisson complémentaire WO2021139856A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP21701633.6A EP4087403A1 (fr) 2020-01-09 2021-01-09 Moule de cuisson complémentaire

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102020100352.8 2020-01-09
DE102020100352.8A DE102020100352A1 (de) 2020-01-09 2020-01-09 Zusatzbackform

Publications (1)

Publication Number Publication Date
WO2021139856A1 true WO2021139856A1 (fr) 2021-07-15

Family

ID=74235977

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2021/100008 WO2021139856A1 (fr) 2020-01-09 2021-01-09 Moule de cuisson complémentaire

Country Status (3)

Country Link
EP (1) EP4087403A1 (fr)
DE (1) DE102020100352A1 (fr)
WO (1) WO2021139856A1 (fr)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2233064A (en) * 1939-09-12 1941-02-25 Charles H Stutzner Baking mold
JPS57110150A (en) * 1980-12-24 1982-07-08 Kowa Kogyo:Kk Steam removing mechanism of baking mold in cone cup production unit
WO1996014750A1 (fr) 1994-11-16 1996-05-23 Franz Haas Waffelmaschinen Industriegesellschaft Mbh Dispositifs et procedes pour la production de corps mis en forme, a parois minces, cuits au four
US20040135059A1 (en) * 2002-11-25 2004-07-15 Fletcher Morgan Concentric bundt cake pan
US20040182257A1 (en) * 2002-11-25 2004-09-23 Fletcher Morgan Multiple cake baking assembly
EP1656833A1 (fr) 2004-11-12 2006-05-17 Electrolux Home Products Corporation N.V. Dispositif pour faire bouillir, rôtir ou cuire, en particulier moule de cuisson
EP1949790A1 (fr) 2007-01-26 2008-07-30 Cofresco Frischhalteprodukte GmbH & Co. KG Moule à gâteau
DE202008017731U1 (de) 2007-01-24 2010-07-29 Lico (HK) Manufacturing Ltd., Shatin Backform
US20130209640A1 (en) * 2011-08-19 2013-08-15 Louis F. Henry Baking pan for cupped food products
DE102016013118A1 (de) 2016-10-31 2018-05-03 Michael Brückner Verfahren und Vorrichtung zur Herstellung von essbaren Formlingen

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2233064A (en) * 1939-09-12 1941-02-25 Charles H Stutzner Baking mold
JPS57110150A (en) * 1980-12-24 1982-07-08 Kowa Kogyo:Kk Steam removing mechanism of baking mold in cone cup production unit
WO1996014750A1 (fr) 1994-11-16 1996-05-23 Franz Haas Waffelmaschinen Industriegesellschaft Mbh Dispositifs et procedes pour la production de corps mis en forme, a parois minces, cuits au four
US20040135059A1 (en) * 2002-11-25 2004-07-15 Fletcher Morgan Concentric bundt cake pan
US20040182257A1 (en) * 2002-11-25 2004-09-23 Fletcher Morgan Multiple cake baking assembly
EP1656833A1 (fr) 2004-11-12 2006-05-17 Electrolux Home Products Corporation N.V. Dispositif pour faire bouillir, rôtir ou cuire, en particulier moule de cuisson
DE202008017731U1 (de) 2007-01-24 2010-07-29 Lico (HK) Manufacturing Ltd., Shatin Backform
EP1949790A1 (fr) 2007-01-26 2008-07-30 Cofresco Frischhalteprodukte GmbH & Co. KG Moule à gâteau
US20130209640A1 (en) * 2011-08-19 2013-08-15 Louis F. Henry Baking pan for cupped food products
DE102016013118A1 (de) 2016-10-31 2018-05-03 Michael Brückner Verfahren und Vorrichtung zur Herstellung von essbaren Formlingen

Also Published As

Publication number Publication date
DE102020100352A1 (de) 2021-07-15
EP4087403A1 (fr) 2022-11-16

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