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Buns which have centrally-located recesses

  • US 4,065,581 A
  • Filed: 07/17/1975
  • Issued: 12/27/1977
  • Est. Priority Date: 10/30/1973
  • Status: Expired due to Term
First Claim
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1. The process of making a centrally recessed bun from a layer of initially flat yeast-raised dough, comprising laying the dough layer on a support of heat-resistant material, a surface of which is displaced in an upward direction from the support and with a recess of semi-circular cross section which is displaced in the downward direction from the said support and which extends around, and extends laterally outwardly relative to the said surface, with an inclined wall which extends upwardly from the inner periphery of said recess to the periphery of said surface, permitting the layer of so-placed dough to airproof itself whereby, in the proofed state, the layer is thicker and the peripheral edge thereof largely fills and contacts the recess and assumes the semi-circular cross section of said recess, with the proofed layer of yeast-raised dough receiving on one side thereof full support from said surface, said recess, and said inclined wall, during and subsequent to the proofing thereof, and being in contact with said surfaces, and baking the so-supported and proofed dough, to form a bun which has a centrally located recess defined by an upwardly and outwardly inclined wall with a gently rounded upper edge, and with those external surfaces of the bun unrestrictedly exposed to the air during proofing and baking having a crust of lower porosity than that of the other surfaces, with the other surfaces thereof and the inner bun material having higher porosity, whereby said bun is adapted to absorb materials of substantial liquidity through and in said higher porosity portions, while substantially preventing passage thereof through the external surfaces of substantially lower porosity resulting from the air proofing and subsequent baking of the exposed areas of said layer.

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