A optical communication system including a source device and an endpoint device. The source device include an array of laser diodes and is configured to drive the laser diodes to project a sequence of patterns into the field of view of the source device to define a set of serially-projected codes, each of which isolated to one respective angular division of the field of view of the source device. The endpoint device receives a serially-projected code from the source device which varies based which angular division of the field of view of the source device is occupied by the endpoint device.

A optical communication system including a source device and an endpoint device. The source device include an array of laser diodes and is configured to drive the laser diodes to project a sequence of patterns into the field of view of the source device to define a set of serially-projected codes, each of which isolated to one respective angular division of the field of view of the source device. The endpoint device receives a serially-projected code from the source device which varies based which angular division of the field of view of the source device is occupied by the endpoint device.

The method of baking bread disclosed herein provides a new super-thin tin bread, technology, and equipment for baking the super-thin bread. The thickness of such bread is roughly equal the thickness of pieces of bread cut off from a loaf of bread. Pieces of such bread have the same crust on all sides except one, and do not crumble. It is simple and quick to cook. Sandwiches prepared from the thin bread contain a minimum amount of bread. Super-thin bread bakes several times faster than a regular loaf of the same weight. This translates into sizeable savings as less electricity, fuel, and labor will be required. Cooling, freezing, defrosting and baking of super-thin bread to perfection will also become faster and more efficient. Super-thin bread can be quickly baked at home in specialized toasters and in mini-bakeries, in automatic lines.

A bakeware assembly includes a cooking utensil defining a sidewall having a utensil aperture defined therethrough along an insertion direction. A probe adapter is mounted to the sidewall and includes an adapter wall defining an inner surface that is angled relative to the insertion direction to define a tapered channel positioned over the utensil aperture. A temperature probe includes a probe shaft sized for passing through the utensil aperture and a probe base positioned on the probe shaft and being configured for receipt within the tapered channel of the probe adapter, wherein the probe base engages the adapter wall when the temperature probe is in an installed position.

A baking cover including a body section having an interior surface and an exterior surface opposite the interior surface, the body section including a rim formed at the confluence of the interior surface and the exterior surface, the rim configured to demountably couple with a surface; the body section forming a baking volume configured to receive a bread dough.

The invention relates to a mold for cooking food, in particular for baking pastries, comprising at least one cavity for receiving the food to be cooked, said receiving cavity comprising an opening and an upper edge connected to an upper wall of the mold. According to the invention, the upper wall comprises a plurality of openings arranged at the periphery of the upper edge.

The invention relates to a mold for cooking food, in particular for baking pastries, comprising at least one cavity for receiving the food to be cooked, said receiving cavity comprising an opening and an upper edge connected to an upper wall of the mold. According to the invention, the upper wall comprises a plurality of openings arranged at the periphery of the upper edge.

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.

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.

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.