A pan system is provided having a male mold portion extending from a planar portion to create a pallet. Raw dough is rolled out to a sheet having a uniform thickness, which is then cut into a cut shape. The cut shape is designed to overlay the male mold portion and have overlapping seam areas. Optionally, a vacuum may be drawn through the male mold portion to draw the cut shape against the outer surface of the male mold portion. The overlapping seam areas are compacted and joined with pressure pads. Once the seam areas are joined, the dough is trimmed with a trimming die. The trimmed and seamed dough is then passed through an oven as it overlays the male mold portion to create a continuous baked pocket bun.

There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inner punch 204 from an open configuration to a forming configuration to shape a dough 400 as it expands. There is also disclosed a corresponding forming apparatus and container.

There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inner punch 204 from an open configuration to a forming configuration to shape a dough 400 as it expands. There is also disclosed a corresponding forming apparatus and container.

The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

A sugar cone toasting assembly includes a spike that has a pointed end to penetrate ground near an open flame. A rod is removably attachable to the spike and a barrier is removably attachable to the rod. In this way the barrier can be elevated above the ground when the rod is attached to the spike and the spike is inserted into the ground. A plurality of holders is each disposed on the barrier and each of the holders extends over the open flame when the spike is inserted into the ground. Each of the holders has a curved portion forming a circle to receive a pointed end of a sugar cone thereby facilitating the sugar cone to be toasted by the open flame.

A sugar cone toasting assembly includes a spike that has a pointed end to penetrate ground near an open flame. A rod is removably attachable to the spike and a barrier is removably attachable to the rod. In this way the barrier can be elevated above the ground when the rod is attached to the spike and the spike is inserted into the ground. A plurality of holders is each disposed on the barrier and each of the holders extends over the open flame when the spike is inserted into the ground. Each of the holders has a curved portion forming a circle to receive a pointed end of a sugar cone thereby facilitating the sugar cone to be toasted by the open flame.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

One variation of a method for preparing a foodstuff includes: loading a first batter into a first cook chamber; inserting a first core insert into the first cook chamber to form a first thin-shell cavity of a first geometry; heating the first chamber to cook the first batter into a brittle edible shell of the first geometry; loading a second batter into a second cook chamber; inserting a second core insert into the second cook chamber to form a second thin-shell cavity approximating the first geometry; heating the second chamber to cook the second batter into a soft edible shell approximating the first geometry; applying a binding promoter to the soft edible shell; nesting the soft edible shell inside of the brittle edible shell to form a multilayer edible carrier; and loading a set of fillings into the multilayer edible carrier to complete a foodstuff.