A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shell with a substantially reduced amount of doughy inner chamber that provides its unique flavor. This scooped out bagel product utilizes a predesigned custom mold that creates stalactites, i.e., flavor spikes, and holes or flavor pit formations that each encapsulate the soft doughy inner contents within a boiled and baked blister shell and increases a surface area of dough on an inner surface thereof. The product is a scooped out half bagel crunchy on its outer surface but filled with the flavor spikes, and flavor pits in which substantially reduced amounts of dough are encased relative to a comparable sized whole bagel.

The present invention relates to the formation of pull-apart multi-portion baked goods composed of multiple portions of dough or thick batter, including, but not limited to, bread dough or muffin batter. Specifically, the invention relates to a pull-apart multi-portion baked good developed by arranging the multiple portions of dough or batter such that the baking process creates minimal connections linking said portions and thus obtains better consistency among each portion of the baked good than traditional arrangements. As one non-limiting example, the invention relates to an arrangement of portions that, once baked, form a substantially central connection that links each of said portions to one another. The invention further relates to baking molds that enables the formation of said consistent pull-apart multi-portion baked goods. Additionally, the invention includes methods of making said pull-apart multi-portion baked goods and said baking mold.

A food mold includes a food mold body made of a mold body material, having one or more cells with flexible wall, the cells being open on a common access face itself having a peripheral rim extending radially outward from an inner edge, marking the boundary with the cell or cells and to a free outer edge, the peripheral rim being provided with a peripheral stiffening element in the form of a continuous annular reinforcement with, if necessary, one or more intermediate stiffening elements. The peripheral stiffening element is entirely embedded in the mold body material. Around the peripheral stiffening element, the mold body material has no through passages free or blocked between the peripheral stiffening element and the outer surface of the material.

A kit for baking sandwich buns including a heat-resistant bottom baking pan having a plurality of recessed cylindrical bottom chambers. One of a plurality of cylindrical bowls is removably disposable within one of the plurality of recessed cylindrical bottom chambers of the heat-resistant bottom baking pan. A heat-resistant top baking pan has a plurality of recessed cylindrical top chambers. The heat-resistant top baking pan is removably disposed atop the heat-resistant bottom baking pan so that one of the plurality of recessed cylindrical top chambers of the heat-resistant top baking pan is disposed atop one of the plurality of recessed cylindrical bottom chambers of the heat-resistant bottom baking pan.

A baking pan for cooking a plurality of cupcakes or muffins is provided, the pan including a first portion and a second portion separable from the first, where the first portion represents a form for at least half of the sidewalls of the cupcakes or muffins, and where the second portion represents a form for at least part of the sidewalls not formed by the first portion and for the bottoms of the cupcakes or muffins.

An apparatus and method for creating a baked cupcake with a preformed void therein for receiving filling, where the apparatus includes a plurality of tapered food grade silicone cavity creating constructions which are ganged together and are disposed partially in unbaked batter which rises to form a surface against the cavity creating construction, which creates a preformed void for later insertion of filling after the cupcake has been baked and the cavity creating constructions removed.

Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

A system and method for producing a comestible baked product in complex shapes using upright cast molding wherein a portion of the interior cavity forms a baking cup which can optionally receive a liner. Embodiments generally include a first part and second part that are configured to be joined together along a seam. When configured, an outer surface is created and an inner surface cavity which creates a contiguous internal hollow space in the form of a three-dimensional shape is formed. A portion of this internal hollow space forms a cup. The cup can be circular shaped or a different shape entirely such as a square. The mold may provide a means for supporting the mold in its designated position. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking pan or to a single stand-alone cup.

In a method of baking both sides of ingredients between upper and lower dies with upper and lower electric heaters respectively, a temperature of one of the lower and upper dies is detected. Based on temperature information detected thereby, consumed power of the other of the lower and upper dies is controlled, thereby making a temperature of the lower die closer to that of the upper die, thereby baking both sides of the ingredients.

This disclosure provides a method for making a self-supporting filled food product, wherein at least one food item is wrapped in a layer of dough, after which the layer of dough is cooked so that the layer of dough gains a firmness such that the self-supporting filled food product is obtained in which a first dough portion of the layer of dough substantially fully covers the at least one food item, wherein the layer of dough is shaped in such a way before cooking that after cooking, a second dough portion of the layer of dough extends from the first dough portion away from the at least one food item so as to form a handle for holding the cooked filled food product.