A system and method for producing a comestible baked product in complex shapes using cast molding wherein a portion of the interior cavity forms a baking cup which can optionally receive a liner. Embodiments generally include a first part and second part that are configured to be joined together along a seam. When configured, an outer surface is created and an inner surface cavity which creates a contiguous internal hollow space in the form of a three dimensional shape is formed. A portion of this internal hollow space forms a cup. The mold may provide a means for supporting the mold in a special and beneficial baking orientation such as inverted; the cup may be in a form other than circular shape. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking pan or to a single stand-alone cup.

A convertible multipurpose cooking article for food products includes a mat for receiving food products, the mat including a first side and a second side extending between a first end and a second end, openings disposed throughout the mat, the mat being sufficiently flexible to be repeatedly flexed between an open configuration in which the mat is flat, and a closed configuration juxtaposing the first end and the second end in which the mat defines a continuous sidewall encircling a volume and the first side and the second side encircle opposed upper and lower openings to the volume, and a fastener assembly configured to be repeatedly secured, for securing the first end to the second end when the mat is in the closed configuration, and separated, the fastener assembly including a structure thereof proximate to the first end and a complemental structure thereof proximate to the second end.

A system and method for preparing an edible bun are provided. The system comprises a first baking element and a second baking element. The first baking element defines a first interior cavity, a resting surface, and an opposing a receiving surface. The second baking element defines a second interior cavity, an outer surface, and an opposing inner surface. The method comprises inserting a first dough material into the first interior cavity in contact with the receiving surface; inserting the second baking element into the first baking element, such that the outer surface is in contact with the first dough material and a first bun portion is defined by the receiving surface and the outer surface; and inserting a second dough material into the second interior cavity and in contact with the inner surface, such that a second bun portion is defined by the inner surface of the second baking element.

The support tray device for transporting bakery, patisserie, viennoiserie or similar products through at least one processing unit of an installation used for producing such products includes a frame on which at least one sheet of metallic material is fixed. The sheet includes an expanded-metal sheet having micromeshes forming a metal lattice. The expanded-metal sheet is obtained by cutting and stretching a metal sheet. The micromeshes have passage openings between 130 and 750 μm. As a result of the micromeshes, the expanded metal sheet has a voids surface area representing between 17 and 60% of the total surface area of the sheet.

A paper-based bakeable tray having a bottom area, a peripheral sidewall disposed around said bottom area and extending a distance upwardly from said bottom area thereby defining a tray volume in which a food product is received. The bottom area includes a plurality of diecuts. The bottom area may be generally flat or may have raised contour surfaces or an embossed pattern, or a combination of any of the foregoing.

Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise 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.

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.

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 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 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.