A food product having at least one moulded body. The moulded body has a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or the centrally located baked item form a consumable unit together with at least a portion of the moulded body. Further, at least one portion of at least one baked item is not covered with the first food mass and is visible from at least one side of the moulded body.

A method for using a baking tray includes providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

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 shape generating cupcake pan assembly for creating baked goods having a variety of shapes includes a tray and a plurality of molds. A plurality of holes is positioned in the tray. Each mold comprises a disc in which a recess is positioned. Each recess has a respective shape so that the plurality of molds comprises recesses having a variety of shapes. A lip, which extends radially from the disc, is complementary to a perimeter of a respective hole. The mold is removably engageable to the tray upon insertion into the respective hole. Upon addition of a baking mixture to the recess and baking, a baked good shaped complementarily to the recess is obtained.

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).

A cupcake baking assembly for cooking without aluminum foil includes a pot that is fillable with water thereby facilitating the water to be boiled in the pot. In this way the water is converted to steam for cooking. A cup insert is removably positionable on the pot to be heated by the steam for cooking. A lid is positionable on the cup insert when the cup insert is positioned on the pot. A plurality of cups is provided and each of the cups is fillable with a fluid food material. Each of the cups is insertable into the cup insert. Additionally, each of the cups is comprised of a thermally conductive material such that each of the cups is in thermal communication the cup insert. In this way each of the cups cooks the fluid food material contained therein.

A method and an apparatus for making panigacci. The method includes the steps of prearranging a plurality of dishes in terracotta; heating the dishes at a temperature higher than 280-300° C. to make a plurality of hot dishes; arranging a first hot dish in a plane, and distributing a first dose of dough; arranging a second hot dish on the first dish, in order to squeeze the dough between the two dishes, and distributing a second dose of dough on the second dish, and the like with following arranging and distributing, up to an end of the plurality of hot dishes, by making a stack of hot dishes interspersed by dough, with subsequent cooking of the dough and preparing panigacci after separating the dishes by the stack. Before the step of arranging a step is provided of exposition of each hot dish at a temperature sensor, and a step of measuring the temperature T of each hot dish with production of a signal of temperature that is provided to a control unit. Furthermore, a step is provided of comparison of the temperature T with limit values T1 and T2 by the control unit, which is configured to provide a consent signal in case that T1<T<T2. The step of distributing is made by a distribution unit that provides to the dish a predetermined dose of dough. The distribution unit being operated through the control unit to provide the dose in the presence of the consent.

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.

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.

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.