A batter template system and related methods of forming custom pancakes. The batter template system can include one or more template mats made from flexible, non-stick materials that are suitable for use with food and can accommodate conventional cooking temperatures. The template mat can have thermal properties allowing for rapid heating and can be non-perforated. Each template mat can include a permanently etched design on one or both sides of a non-stick sheet. The template mat can be sized and shaped to fit onto a cooking surface of a countertop griddle, cooking pan or even range top surface. One or more pancake batters can be traced or otherwise applied to the etched design to form a pancake depicting a visual design element.

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.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.

A method for making a food pan including forming a pan including a bottom, and a side wall extending along a perimeter of the bottom, wherein the side wall comprises an upper perimeter. The method includes forming a rim around the upper perimeter of the side wall, wherein the rim comprises a top portion and an outer edge, providing a reinforcement band proximate the upper perimeter of the side wall and the rim, and bending the rim around the reinforcement band, wherein the outer edge of the rim contacts the side wall when fully shaped. The method further includes reforming a shape of the reinforcement band and the rim.

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.

A pan is provided that has a male mold portion, a housing that surrounds the male mold portion, and a top portion with a wing plate that has a complimentary outer surface to the end surface of the male mold portion. The complimentary outer surface forms a more consistent thickness of a baked item. The housing has a bottom surface with an aperture in the bottom to receive the male mold portion. The bottom surface acts to eject the baked item from the pan as the male mold portion is removed from the pan. The top portion can be formed with a continuous surface or have a wing plate that is spaced from a planar portion.

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 invention relates, inter alia, to a device (10) for holding foodstuffs in the manner of a cooking or baking mold (11), comprising a bottom wall (12) and a plurality of side walls (13a, 13b, 13c, 13d), wherein the side walls (13a, 13b, 13c, 13d) are displaceable from a rest position (14), in which they lie flat, relative to the bottom wall (12) into an upright working position (15), and wherein a mat-like portion (16a, 16b, 16,c 16d) is arranged between each two side walls (13a, 13b) and forms an overlap (20) when the side walls (13a, 13b, 13c, 13d) are in the working position (15). The special feature of the invention consists, inter alia, in the fact that the bottom wall (12) and the side walls (13a, 13b, 13c, 13d) are made of metal, wherein the bottom wall (12) along its edge portions (21a, 21b, 21c, 21d) and the side walls (13a, 13b, 13c, 13d) along their edge portions (22a, 22b, 22c, 22d) bordering the bottom wall (12) are covered with a plastics compound (23), which is arranged on the outer side (39, 40a, 40b, 40c, 40d) of the walls and which connects the edge portions (22a, 22b, 22c, 22d) of the side walls (13a, 13b, 13c, 13d) to the edge portions (21a, 21b, 21c, 21d) of the bottom wall (12), wherein the inner sides (25, 26a, 26b, 26c, 26d) of the walls (12, 13a, 13b, 13c, 13d) are kept free of plastics compound (23).