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

• Current Assignee: Butterball Farms, Inc.
• Original Assignee: Theodore B. Heiderpriem
• Inventors: Heiderpriem, Theodore B.
• Primary Examiner(s): Hunter, Jeanette M.
• Application Number:
  US05/596,841
• Time in Patent Office: 894 Days
• Field of Search: 426/283, 426/134, 426/514, 426/138
• US Class Current: 426/138
• CPC Class Codes: A21D 13/32 filled or to be filled after baking, e.g. sandwiches
• CPC Class Codes: A21D 13/40 Products characterised by the type, form or use
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking
• CPC Class Codes: A21D 8/06 Baking processes

Abstract

A mold has a support of heat-resistant material, a surface which is displaced in the upward direction from that support, a recess of semicircular cross section which is displaced in the downward direction from that support and which extends around and extends laterally outwardly relative to that surface, and an inclined wall which extends upwardly from the inner periphery of that recess to the periphery of that surface. Yeast-raised dough can be placed so the center thereof rests on that surface, so the edge thereof extends into that recess, and so the intermediate portions thereof are supported by the inclined wall; and that dough will "proof" on the mold, and can then be baked to form a bun which has a centrally located recess defined by an upwardly and outwardly inclined wall with gently rounded upper edge.

Claims

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.

4. A bun produced by the process of claim 1.

2. The process of making a recessed bun adapted for the reception of an edible material including in part a semi-liquid material comprising the steps of:

A. placing an initially flat layer of yeast-raised dough on a male supporting mold including a central raised portion having a flat upper surface, and outwardly and downwardly inclined sides terminating in a peripheral inverted groove;

B. supporting said layer of dough with the underside thereof in supported contact with said central raised portion, and the peripheral edge thereof within and in supported contact with the inner surface of said groove, and with the remaining surfaces of said dough layer being non-supported or contacted with the mold and being openly exposed to a surrounding atmosphere of air,

C. permitting said layer to proof itself, with those portions not in supporting contact with said mold being openly exposed to the surrounding air and thereby being air proofed;

D. baking the so-proofed dough layer while maintaining the same relationships of portions contactedly supported and exposed, whereby the resulting bun will include an inner area of relatively high porosity consisting of the contacted areas and relatively low porosity over the exposed external areas, the different porosities serving to hold and distribute liquid materials placed in the inner part and deterring passage thereof through said outer part of lower porosity.

5. A bun produced by the process of claim 2.

3. The process of making a centrally recessed bun comprising the steps of:

A. placing a layer of initially flat yeast-raised dough on a male mold having a generally planar support of heat-resistant material and a stiffened edge extending around the periphery thereof, a surface being displaced in the upward direction from that planar support and the support further having a continuous upward opening recess of semi-circular cross section which is displaced in a downward direction from the planar support and which extends adjacent, totally around and laterally outwardly relative to the said upward displaced surface, and said upward displaced surface including a continuous inclined wall which extends upwardly from the inner periphery of the recess and terminates in said upper surface which is an elongated flat surface disposed upwardly above the level of the planar support and at the upper periphery of said inclined wall, said inclined wall and said upper surface constituting a truncated trapezoidal configuration with rounded ends,

B. so placing the layer of yeast-raised dough that a central portion thereof rests on said upward displaced surface, the peripheral edge portion thereof extending into said recess and terminating therein and at least an intermediate portion thereof being supported by said inclined wall,

C. air proofing only the exposed portions and surfaces of the so-placed layer of yeast-raised dough on said mold, while maintaining an air proofing preventing contact of the remainder with the mold surfaces,

D. baking the so-proofed dough layer while on said mold while maintaining the air proofed exposed portions out of contact with the mold, 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 the inner surfaces and upper edge having relatively high porosity, and the exposure of said specific portions and surfaces to air during proofing and baking resulting in these portions and surfaces having relatively low porosity.

6. A bun produced by the process of claim 3.