BAKERY METHOD AND MOLD THEREFOR

METHODE DE BOULANGERIE ET MOULE CONNEXE

English Abstract

A mold in one configuration has a pair of generally planar side walls having
joined lower edges and extending upward from the lower edges at an obtuse
angle
to each other and a pair of generally rectangular end walls crosswise to the
side walls
and forming therewith an elongated cavity. A plurality of such side and end
walls can
be joined together at upper edges of the side walls to form a plurality of
such cavities
extending horizontally parallel to one another. Each cavity can also be
provided with
at least one crosswise partition and/or a cover. A foodstuff is made by first
filling the
cavity with a mass of risable dough.
Either before or during baking a branding implement with either recessed or
protruding areas is inserted into the cavity appropriately sized and shaped to
permit
the dough to rise and form around the specific logo or brand desired. The
branding
element can also be fabricated as integral to the cavity. The dough mass is
cooked
so the dough rises and forms a baked food product. The cooked dough mass is
then
demolded exposing the branding.

Claims

I claim:
1. A method of making a branded cake, cookie or bread, the method comprising
the steps of sequentially; filling the cavity of a mold with a mass of risable
dough;
before or after some rising of the dough adding a branding implement adjacent
the
dough mass; cooking the dough mass with the branding item so the dough rises
and
expands into the branding element; demolding the cooked dough mass from the
mold; and exposing the branded foodstuff.
2. The method of claim 1 where the branding element is integral to the mold.
3. The method of claim 1 where the branding element is provided with recesses
into
which the dough will expand when cooked, leaving protrusions on the surface of
the
baked foodstuff.
4. The method of claim 1 where the branding element is provided with
protrusions
against which the dough will form when cooked, leaving recesses on the surface
of
the baked foodstuff.
5. A mold for a baked foodstuff having, a cavity of suitable configuration for
cakes,
cookies, breads and the like, said mold having a branding element with
protrusions
or recesses against which the foodstuff will expand when cooked to provide a
branded foodstuff.
-10-

Description

CA 02505238 2005-04-26
Field of Invention
The present invention relates to a foodstuff mold. More particularly this
invention concerns such a mold and a method of making a branded foodstuff, for
instance, a cookie, bread, or cake.
Background of the Invention
In order to produce a baked good such as a cookie, cake, or bread, it is
standard to place a liquid or semi-solid dough or the like into a mold and
then bake
the dough until it rises. Once the foodstuff is ready, either after baking or
chilling, it
is demolded and the mold can be reused.
Specialty-shaped baked goods are also well-(mown. For example,
conventional hot dog or hamburger buns are very common.
Various devices or means have also been invented to mold a recess or hollow
into a bun or other baked product. The following references were disclosed in
the
prior art: U.S. Pat. Nos. 3,747,508, Elam; 3,943,840, Bolte; 4,047,477, Berke;
4,190,229, Bradshaw; 4,311,716, Launay; and 6,200,620, Brinker. In Launay, a
process application, involves a piston configuration within a cavity having
fixed
members to form the mold, the piston giving way to moldable material brought
into
the cavity. That device is suggestive of the pans with a center core,
particularly those
having a removable bottom, used to make a tall cake with a hollow cylindrical
center.
_2_

CA 02505238 2005-04-26
The other five have in common a forming means, generally of rod-like
configuration,
held within dough during the baking process and afterwards extracted
therefrom.
The foregoing devices in the prior.art have in common the baking of material
within a mold. The present invention allows dough to rise freely, the molding
being
accomplished only upon a part of the dough by reason of its weight upon the
underlying surface of the branding implement. With the inventions cited, the
surface
of all or most of the dough or other material is not permitted to rise, brown
and crisp
exposed to the ambient heated oven air as would the top of a baking loaf of
bread.
It is common knowledge that there is consumer appeal in baked products with
a low porosity, smooth, crisp and shining surface texture which those rising
unrestricted and browning within an oven exhibit. Hot dog and hamburger buns
baked
in the traditional commercial bakery manner, without channeled or hollowed
interiors,
rise and brown in that appealable fashion and this invention preserves that
characte ristic.
The cost and, therefore, the limitation upon practical accessibility to
individuals
of the items cited from prior art exceeds considerably that of the present
invention.
That for the Launay device would depend upon the intended level of use--that
is,
whether employed commercially or made available by more simple manufacture for
individual kitchen use. The other inventions cited, while suitable for large
scale
-3-

CA 02505238 2005-04-26
commercial bakery use, of necessity, require substantial capital investment.
The
present invention has no moving parts, and consists of no more than
sufficiently rigid
material, shaped with appropriate protrusions or recesses, to retain its
configuration
during the baking process. It is, therefore, affordably accessible to retail
bakeries
operating below the large scale commercial manufacturing level.
The invention's low manufacturing cost, simplicity of construction and
compactness also make it feasible for food item producers to include it in the
packages for retail items such as frozen dough or baking flour.
Objects of the Invention
It is therefore an object of the present invention to provide an improved
foodstuff mold.
Another object is the provision of an improved method of making a branded
foodstuff.
It is another object of the invention to provide a branding element, having
either
protrusions or recesses, that is used to brand baked goods, having embossed or
effaced surfaces.
-4-

CA 02505238 2005-04-26
It is yet another object of the present invention to provide both separate
branding elements and those integral to a bakery mold.
It is another object of the invention to provide a method of making a branded
baked good that can be distributed via fresh or frozen distribution means.
Summary of the Invention
A mold in one configuration has a pair of generally planar side walls having
joined lower edges and extending upward from the loweredges at an obtuse angle
to each other and a pair of generally rectangular end walls crosswise to the
side walls
and forming therewith an elongated upwardly U-shaped cavity. A plurality of
such side
and end walls can be joined together at upper edges of the side walls to form
a
plurality of such cavities extending horizontally parallel to one another.
A branding element is used together with the mold to produce branded food
products such as bread, cakes orcookies. The branding element may be separate
or integral to the mold. The branding element may be constructed from a
variety of
materials such as wood, metal, or plastic such as teflon or other light
weight, food-
grade plastics.
A branded foodstuff is made according to the invention by first filling a U-
shaped cavity of a mold joined to each with a mass of risable dough. Before or
after
-5-

CA 02505238 2005-04-26
some rising of the dough a branding element is introduced with the dough mass
and
the dough mass is cooked so the dough rises and expands into the branding
element. Then the cooked dough mass is demolded exposing the brand.
With this system, therefore, it is also possible to create a substantial
number
of the baked foodstuff at one time. The result is an extremely cost-effective
way to
make branded cookies, cakes, breads, and the like.
The present invention is a simple and economical heat resistant implement
configured with folds or recesses of sufficient height to form within bread
dough
placed upon it. It may be characterized as belonging to the following field: A
food
preparation accessory; more particularly, a baking aid for specialty shaped
bread.
The present invention may be constructed of any heat resistant material,
whether sheet metal, glass, high temperature tolerant plastic, ceramic or
other
durable material. It may be coated with some low friction substance extant in
other
areas of the prior art than those of concern here to facilitate separation of
the baked
product from the baking mold and branding implement. A more rigid material
such
as that commonly produced with tin, sheet alloyed metal or ceramics might
feasibly
be retailed along with other kitchen ware.
-6-

CA 02505238 2005-04-26
Baking would likely be accomplished in any conventional gas, electric or
microwave oven or in commercial baking ovens.
Brief Description of the Drawings
The apparatus of the invention will now be described with reference to the
accompanying drawings, in which:
FIGS.1 and 2 are perspective views of molds according to the invention with
integral branding implement;
FIG. 3 is a perspective view of a baked foodstuff produced with the invention;
FIG. 4 is a perspective view of a separate branding implement;
FIG. 5 is a top view of further molds in accordance with the invention one
having the separate branding implement inserted therein; and
FIG. 6 is a view of a separate branding element made from lightweight plastic.
Detailed Description of the Invention
In order to more clearly understand the present invention part numbers as
assigned in the following parts list will be used:
Part Number Description
1 mold
3 base
4, 5 end walls
-7-

CA 02505238 2005-04-26
7, 8 side walls
cavity
12 integral branding element
14 separate branding element
5 16 recesses specific to logo
18 lightweight branding element
As seen in FIGS.1 and 2, a mold according to the invention can have a base
3 defined between two side walls 7 and 8 and bounded by a pair of end walls 4
and
10 5 that together form an elongated and upwardly open cavity 10.
FIG. 5 shows how a plurality of such molds can be joined together to form an
multiple-cavity mold.
According to the invention as shown in FIG.1 and FIG. 2 a branded foodstuff
is made by first pouring risable bread or cake dough into the mold cavity of a
mold.
The dough is baked and rises into a branding element 12 so a logo is formed as
shown in Fig. 3. In this embodiment the branding element is integral to the
mold in that
recesses are formed into the base 3.
FIG. 4 and FIG. 5 show a separate branding element 14 made of food-grade
plastic. In FIG. 5 the separate branding element 14 is shown placed in the
base of
_g_

CA 02505238 2005-04-26
a standard bread mold cavity. The branding element has recesses 16 into whjch
the
dough will rise when baked.
FIG. 6 shows a combined mold insert/liner and branding element 18 made
from light weight plastic.
In operation the dough is placed into a mold with either an integral branding
element or in a mold into which a separate branding element has been added.
The
branding element can be located below, beside or on top of the dough, and also
may
be introduced at different points in the baking process. The dough is then
either fully
or partially baked. In either case the dough rises against the protnrsions
(not shown)
or into the recesses in the branding element. The food product is then
demolded.
Partially baked products can be flash frozen for distribution and final baking
at a
customer's premises. Fully baked products will require only pre-heating via a
customer.
Itwill be understood that modfications can be made in the embodiments and
method of the invention described herein.
-9-

Representative Drawing