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.

A dough piece mold is configured to receive at least one dough piece during a fermentation and baking process. The dough piece mold has at least one machine readable identification label with a ceramic-based carrier, containing identification data, which include mold type data and unambiguous individualization data for the respective dough piece mold. A dough processing installation can be used to perform a dough processing method using a plurality of such dough piece molds.

A system for tracking and managing leaking pans and trays, comprising a set of baking pans or trays that includes a plurality of individual baking pans or trays, each of which includes a unique identification tag positioned thereon, wherein each unique identification tag includes information about the individual baking pan or tray on which the identification tag is positioned; and a data acquisition system that includes at least one sensor mounted in proximity to a production line conveyor for detecting baking pans or trays positioned on the conveyor; at least one tag-reading device that is activated when the at least one sensor detects a pan or tray on the conveyor, wherein the at least one tag reading device reads information from each identification tag and transmits the information to a controller; and a controller that includes hardware and software that controls the at least one sensor and the at least one tag reading device, and that receives, processes, and outputs the information read from the identification tags on the baking pans or trays.

A bagel cookware comprises a round bagel tray sized to hold about four bagels in a twelve-inch pot of boiling water. The bagel tray has about four vertical bagel support rods and a central socket comprising a cylindrical collar. This cylindrical collar has a pair of vertical slots to receive a T bar end of a lifting handle. When the handle is twisted the T bar end engages a pair of retainer channels. The handle also has a series of anti-floatation screens so the bagels cannot float while boiling. The chef can use the removable handle to place the cookware in boiling water, then pick up the cookware and place it in an oven. Commercial embodiments could use robotics and hold dozens of bagels on an equivalent apparatus. Alternative embodiments include a stamped anti-flotation screen, a hollow handle rod fitting over the central socket, and the T bar engaged through the central socket. The hollow handle rod embodiment allows a controlled tilting of the entire bagel cookware during the phases of cooking.

Food products, apparatus, systems and methods in which a pocketed bun is produced by supplying compressed air into a portion of bread dough to produce an air pocket, cooking the portion to produce an at least partially cooked bun, and cutting the bun into at least two pieces, with each piece having a cavity. Air can be delivered directly inside the portion of bread dough through a tube or to an expandable object (e.g., a balloon). Preferably, the portion of bread dough is placed into an expandable mold controlled by at least an arm operated by a processor. Batches of pocketed buns can be produced by utilizing a device having multiple molds inside a chamber, and multiple stacked chambers or a shelf with multiple floors.

An inclusive steaming system for baking dough and method of baking bread enhances the baking of baguettes by providing an elongated baking container is preheatable to high heat prior to receiving dough. A water-capture platform positions in the cavity of baking container, in a parallel, spaced-apart relationship with bottom wall of baking container. The water-capture platform forms a depression that captures melted ice water. When heated, the water-capture platform generates steam in cavity of baking container from melted ice droplets. A perforated baking panel positions in the cavity of baking container, in an elevated relationship from water-capture platform. The baking panel forms a middle ice trough for ice, and a pair of outer dough troughs for receiving elongated dough. As baking container is heated, steam is generated Spacing and perforation in baking panel provides optimal environment for steam circulation around the dough, creating a crunchy outer crust and chewy crumb.

Pie crust protector or pie shield for protecting the outer edge of a pie crust during baking is disclosed. The pie crust protector includes an annular section with a first flange segment and a second flange segment, each of which encompasses first grooves and first cut sections. The first grooves and the first cut sections allow each of the first flange segment and the second flange segment to easily flex and receive a pie and/or a pie pan. The pie crust protector includes a C-cross member segmented on the top and bottom sides. The annular section encloses the outer edge of the pie on three sides and the C-cross member encloses the remaining portion of the pie. The pie crust protector protects the outer edge of the pie during long bake times in standard or convection ovens, regardless of the location of a heating element.

Pie crust protector or pie shield for protecting the outer edge of a pie crust during baking is disclosed. The pie crust protector includes an annular section with a first flange segment and a second flange segment, each of which encompasses first grooves and first cut sections. The first grooves and the first cut sections allow each of the first flange segment and the second flange segment to easily flex and receive a pie and/or a pie pan. The pie crust protector includes a C-cross member segmented on the top and bottom sides. The annular section encloses the outer edge of the pie on three sides and the C-cross member encloses the remaining portion of the pie. The pie crust protector protects the outer edge of the pie during long bake times in standard or convection ovens, regardless of the location of a heating element.

The present disclosure relates to a bread baking mold including a frame, a cover plate provided at the top of the frame, a bottom plate provided at the bottom of the frame, and at least a container provided in the frame. Wherein the cover plate and the bottom plate can opening and/or closing relative to the frame respectively. When it is necessary to produce toasts of various sizes and shapes, it only needs to replace the container, and there is no need to repurchase a complete set of mold, which can effectively reduce the use cost. The container is convenient to be replaced and can be selected according to the amount of raw material to be produced, which can effectively reduce material waste. The cover plate and the bottom plate are detachable after use. There are no dead corners in the cleaning process, which is helpful to keep clean, to ensure sanitation in use, and to reduce storage space.