Edible container for food products includes two halves of same shape, both of baked dough, shaped as a thin-walled tray with side walls on which protrusions and hollows are made; each half is symmetrical in plan view, as a tray, relative to an axis along a bottom of the tray; both halves are interconnected with the location of the protrusions of one half in the hollows of the other half to form a hollow thin-walled shell. End support platform is along edge of side walls of each tray. The protrusions and hollows are along the platform on inner wall of the tray. The protrusions are above the support platform and the hollows are below the level. Recesses are on outer surface of the tray opposite each protrusion, inside the tray extended along a height of the side wall, to form stiffeners on outer surface; each protrusion is opposite a recess.

Edible container for food products includes two halves of same shape, both of baked dough, shaped as a thin-walled tray with side walls on which protrusions and hollows are made; each half is symmetrical in plan view, as a tray, relative to an axis along a bottom of the tray; both halves are interconnected with the location of the protrusions of one half in the hollows of the other half to form a hollow thin-walled shell. End support platform is along edge of side walls of each tray. The protrusions and hollows are along the platform on inner wall of the tray. The protrusions are above the support platform and the hollows are below the level. Recesses are on outer surface of the tray opposite each protrusion, inside the tray extended along a height of the side wall, to form stiffeners on outer surface; each protrusion is opposite a recess.

The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa.Math.s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 m to 0.22 m, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.

Examples of a baking liner for bakable products are described. The baking liner comprises a base and a peripheral sidewall that extends upward from the base forming a liner cup that is sized to receive the baked product. The sidewall has an upper edge that forms the cup's open top and a lower edge that is adjoined to the base forming a bottom edge of the liner. An opening seam is formed in the sidewall such that it extends from the upper edge toward the lower edge and across the base. A tab is formed in proximity to the opening seam and is configured to open the sidewall into a strap-like configuration by pulling the tab and opening the sidewall and the base away from the baked product.

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.

Examples of a baking liner for bakable products are described. The baking liner comprises a base and a peripheral sidewall that extends upward from the base forming a liner cup that is sized to receive the baked product. The sidewall has an upper edge that forms the cup's open top and a lower edge that is adjoined to the base forming a bottom edge of the liner. An opening seam is formed in the sidewall such that it extends from the upper edge toward the lower edge and across the base. A tab is formed in proximity to the opening seam and is configured to open the sidewall into a strap-like configuration by pulling the tab and opening the sidewall and the base away from the baked product.

A pan system may have a closed configuration and an open configuration to selectively release a food product. The system comprise a base portion having a sidewall connected to a bottom with an opening, a removable portion configured to span the opening, and an attachment configured to releasably secure the removable portion relative to the base portion in the closed condition and selectively release the removable portion from the base portion in the open condition. The base portion and removable portion may be configured to contain the food product in the closed condition and separate to release the food product from the base portion in the open condition.

A baking pan for baking a tilted cake for producing a whimsical or mad-hatter cake, the pan includes a rim defining a first plane and a tilted bottom defining a second plane, the rim and bottom being interconnected by a sidewall, the two planes intersect at an acute angle and a support for positioning the pan on an oven surface so that the first plane is parallel to the oven surface.

A baking pan for baking a tilted cake for producing a whimsical or mad-hatter cake, the pan includes a rim defining a first plane and a tilted bottom defining a second plane, the rim and bottom being interconnected by a sidewall, the two planes intersect at an acute angle and a support for positioning the pan on an oven surface so that the first plane is parallel to the oven surface.

The present invention relates to a baking pan (1) for cooking food products in the oven, comprising a plurality of containment structures (3) exhibiting a bottom portion (4), a top portion (5) delimiting an insertion opening (6) and a lateral portion (7) emerging from the bottom portion (4) and connected to the top portion (5). The containment structure (3) is made integrally from a same paper sheet material; a container (8) made of paper sheet material is housed in the containment structure (3) and has a base (9), a lateral wall (10) emerging away from the base (9) and an upper edge (20) emerging from the lateral wall (10); also the container (8) is integrally made starting from a same paper sheet material. The container (8) is coupled to the top portion (5) of the containment structure (3) and the lateral portion (7) of the containment structure (3) comprises a plurality of ribs (7a) extending from the bottom portion (4) and joined to the top portion (5) for defining a lateral area of the containment structure (3) exhibiting through openings alternated by ribs (7a).