A two piece mold assembly is comprised of flexible material, suitable for baking wherein the two pieces are joined together in a vertical orientation or a stacked orientation and held together by an interlocking seal structure. Once joined together, the mold assembly defines an interior cavity defining a shape for a baked comestible product. A comestible substance is injected into the interior cavity through an aperture in the top of the mold assembly that is either defined by one or more of the two pieces. The interlocking seal prevents egression of injected liquid from extruding outside the mold assembly. After baking, the pieces of the mold can be peeled away from the comestible product at the interlocking seal structure.

An accessory is provided for an air-based fryer, and an air-based fryer having the accessory, the accessory having a perforated base with an open side. A handle is provided for mounting the perforated base in a cooking chamber of the air-based fryer, with the perforated base suspended above a base of the cooking chamber.

A baking container having one or more rupture lines for ease of removal and separation from a baked foodstuff is described herein. The baking container has a sidewall and a planar bottom face. One or more rupture lines may run down a height of the sidewall and across a portion or all of the planar bottom face. Rupture lines having even spacing may form a strip, and the strip may have a pull tab to easily tear through the sidewall. The strip may be reinforced with a string or ribbon. The rupture lines may be formed by perforating or weakening areas of the baking container.

A package for raw dough products is disclosed that includes a tray defining an interior storage space, and a collapsible baking pad having an upper surface configured to support a plurality of raw dough products and adapted for movement between a nested condition dimensioned for placement within the interior storage space of the tray for shipping and a flattened condition separated from the tray for baking the raw dough products.

Variable insert baking tray and pan device is disclosed herein. In one embodiment the device may comprise a cooking device, such as a baking pan, having a plurality of baking trays removably installed therein. The device may comprise a notch and shelf design, wherein the interior of the cooking pan provides a shelf onto which one of the baking trays may be placed for baking. The notch design may be implemented to allow all of the plurality of baking trays to be placed within the baking pan for storage. The plurality of baking trays may be sized such that a first fits into a second, which fits into a third, and so on, for stacking and storage within the baking pan. The handles of the baking pan may further comprise heat resistant material for user safety.

Variable insert baking tray and pan device is disclosed herein. In one embodiment the device may comprise a cooking device, such as a baking pan, having a plurality of baking trays removably installed therein. The device may comprise a notch and shelf design, wherein the interior of the cooking pan provides a shelf onto which one of the baking trays may be placed for baking. The notch design may be implemented to allow all of the plurality of baking trays to be placed within the baking pan for storage. The plurality of baking trays may be sized such that a first fits into a second, which fits into a third, and so on, for stacking and storage within the baking pan. The handles of the baking pan may further comprise heat resistant material for user safety.

A system for tracking and managing baking 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 system for tracking and managing baking 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 bread cup for holding a food material and a condiment container has a cup body made of bread. The cup body has a base and an upwardly extending side wall that extends upwardly to a top perimeter, forming an interior bore that is adapted to receive the food material. The bread cup further includes a lid made of bread that has a top surface and an opposed bottom surface that together extend outwardly to a lid perimeter, the lid perimeter being sized and shaped to rest upon the top perimeter of the cup body for covering the interior bore of the cup body. A condiment receiving bore is formed in the top surface of the lid, the condiment receiving bore being sized and shaped to receive the condiment container therein.

A bread cup for holding a food material and a condiment container has a cup body made of bread. The cup body has a base and an upwardly extending side wall that extends upwardly to a top perimeter, forming an interior bore that is adapted to receive the food material. The bread cup further includes a lid made of bread that has a top surface and an opposed bottom surface that together extend outwardly to a lid perimeter, the lid perimeter being sized and shaped to rest upon the top perimeter of the cup body for covering the interior bore of the cup body. A condiment receiving bore is formed in the top surface of the lid, the condiment receiving bore being sized and shaped to receive the condiment container therein.