A breadmaking tray includes a breadmaking tray body B in which: (i) a fluorine resin film 2 having a thickness of 75 to 500 μm is laminated on a metal substrate 1 through heat bonding; (ii) a plurality of holes h are punched; and (iii) an appearance thereof has a plate shape bent in a corrugated form, and the breadmaking tray can further include a frame A for supporting the body B. A method for manufacturing the breadmaking tray is provided. The breadmaking tray has excellent release properties since flour dough comes into contact with only the inner walls of holes h punched in the fluorine resin film having excellent release properties during a breadmaking process, without coming into contact with the inner walls of holes h punched in the metal substrate.

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.

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.

The present disclosure describes a bun having a pair of cavities formed therein. The cavities include inner walls which are browned. The cavities form segregated areas which are suitable for receiving separate fillings for making a sandwich. The bun has an insulating wall separating adjacent cavities. The insulating wall may be thicker than the other walls in the bun or may further contain cavities or through-holes to further reduce thermal transfer between any fillings with different temperatures that may be located in the cavities. The browned inner walls in each of the cavities help prevent the bun from getting soggy.

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 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 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.

A pan system is provided having a male mold portion extending from a base plate to create a pallet. Raw dough is rolled out to a sheet having a uniform thickness, which is then formed into a cut shape. The cut shape is placed to overlay the male mold portion and has overlapping seam areas. A guide is brought into proximity with the base plate and guides posts extend through the base plate. The housing is placed between the guide posts. The overlapping seam areas are bonded during the baking process due to being constrained by the housing and male mold portion.

A novel loaf shaped croissant suitable for slicing and the individual slices suitable for toasting.

A dough piece mold is configured to receive at least one dough piece during a fermentation and baking process. The dough piece mold has at least one machine readable identification label with a ceramic-based carrier, containing identification data, which include mold type data and unambiguous individualization data for the respective dough piece mold. A dough processing installation can be used to perform a dough processing method using a plurality of such dough piece molds.