An object of the present invention is to provide a baked food which has a good flavor and texture while being substantially free of proteins such as milk, eggs and wheat. The present invention provides a dough for baked food comprising: water, a fat and oil, a starch, cyclodextrin and a predetermined water-soluble gelling agent, wherein the dough is substantially free of proteins, as well as a baked food obtained by baking the dough for baked food.

An object of the present invention is to provide a baked food which has a good flavor and texture while being substantially free of proteins such as milk, eggs and wheat. The present invention provides a dough for baked food comprising: water, a fat and oil, a starch, cyclodextrin and a predetermined water-soluble gelling agent, wherein the dough is substantially free of proteins, as well as a baked food obtained by baking the dough for baked food.

The present disclosure describes a bun having a pair of cavities formed therein. The cavities include inner walls which are browned. The cavities form segregated areas which are suitable for receiving separate fillings for making a sandwich. The bun has an insulating wall separating adjacent cavities. The insulating wall may be thicker than the other walls in the bun or may further contain cavities or through-holes to further reduce thermal transfer between any fillings with different temperatures that may be located in the cavities. The browned inner walls in each of the cavities help prevent the bun from getting soggy.

An apparatus for automatically preparing baked waffle cone sheets, for use in preparing a waffle cone to be filled with a frozen confectionery product, from waffle cone batter, the apparatus comprising a baking station, the baking station comprising a plurality of baking plate locations onto which the waffle cone batter is to be deposited, each baking plate location comprising an essentially planar baking surface comprising a characteristic waffle region comprising a first array of parallel linear grooves, so as to produce a characteristic waffle pattern in the baked waffle sheet from the resulting parallel linear protrusions in the baked waffle sheet; wherein each baking plate location also comprises a graphical region, the graphical region being located within the characteristic waffle region and comprising grooves corresponding to a graphical image, and also comprising at least one linear groove, each linear groove being contiguous with, dimensionally similar to and collinear with a groove in the characteristic waffle region, and wherein the spacing density of grooves in the graphical region is less than that in the surrounding characteristic waffle region.

An apparatus for automatically preparing baked waffle cone sheets, for use in preparing a waffle cone to be filled with a frozen confectionery product, from waffle cone batter, the apparatus comprising a baking station, the baking station comprising a plurality of baking plate locations onto which the waffle cone batter is to be deposited, each baking plate location comprising an essentially planar baking surface comprising a characteristic waffle region comprising a first array of parallel linear grooves, so as to produce a characteristic waffle pattern in the baked waffle sheet from the resulting parallel linear protrusions in the baked waffle sheet; wherein each baking plate location also comprises a graphical region, the graphical region being located within the characteristic waffle region and comprising grooves corresponding to a graphical image, and also comprising at least one linear groove, each linear groove being contiguous with, dimensionally similar to and collinear with a groove in the characteristic waffle region, and wherein the spacing density of grooves in the graphical region is less than that in the surrounding characteristic waffle region.

A method and apparatus is provided for baking a pocketed bun having a mold base and separable housing. The mold base has a male mold with an outside profile shape that vertically protrudes above the base. The housing has a ring around a central opening that receives and seals to the male mold when assembled, forming a chamber with an open top to receive dough. The housing can either be a single piece or separable into two parts. The method of baking a pocketed bun with the mold base and separable housing starts with assembling the mold base and housing, filling the chamber through the open top, baking the pallet, then removing the housing from the mold base. The removal of the housing causes the ring to strip the pocketed bun from the mold base.

A method and apparatus is provided for baking a pocketed bun having a mold base and separable housing. The mold base has a male mold with an outside profile shape that vertically protrudes above the base. The housing has a ring around a central opening that receives and seals to the male mold when assembled, forming a chamber with an open top to receive dough. The housing can either be a single piece or separable into two parts. The method of baking a pocketed bun with the mold base and separable housing starts with assembling the mold base and housing, filling the chamber through the open top, baking the pallet, then removing the housing from the mold base. The removal of the housing causes the ring to strip the pocketed bun from the mold base.

The present disclosure describes a bun having a pair of cavities formed therein. The cavities include inner walls which are browned. The cavities form segregated areas which are suitable for receiving separate fillings for making a sandwich. The bun has an insulating wall separating adjacent cavities. The insulating wall may be thicker than the other walls in the bun or may further contain cavities or through-holes to further reduce thermal transfer between any fillings with different temperatures that may be located in the cavities. The browned inner walls in each of the cavities help prevent the bun from getting soggy.

An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mn and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.