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Conical food article and process for making same

  • US 5,626,897 A
  • Filed: 05/26/1995
  • Issued: 05/06/1997
  • Est. Priority Date: 06/14/1991
  • Status: Expired due to Term
First Claim
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1. A process for making an edible food container, comprising the steps of:

  • forming an uncooked flat strip of uncooked bread dough;

    winding the elongate strip of uncooked bread dough spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of successive spiral turns of the dough strip along the height of the mandrel up to the apex of the mandrel, with an overlap of predetermined height between each pair of adjacent spiral turns along the entire length of the mandrel;

    applying a coating comprising a mixture of water, baking soda and cornstarch to the surface of the wrapped spiral strip prior to baking whereby the baking soda will give a brownish color to the outer surface of the container after baking and the cornstarch helps to seal the overlaps; and

    cooking the wrapped spiral strip on the mandrel in an oven cooking cycle, to form a bread cone having the consistency of soft bread which is resistant to liquid leakage out of the cone, the bread cone comprising means for receiving any selected savory or sweet filling.

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