Multipartite baking form and method for making edible baked articles

• US 5,753,292 A
• Filed: 07/08/1996
• Issued: 05/19/1998
• Est. Priority Date: 07/07/1995
• Status: Expired due to Fees

• Current Assignee: Nada Haas
• Original Assignee: Nada Haas
• Inventors: Haas, Nada
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US08/679,429
• Time in Patent Office: 680 Days
• Field of Search: 426/523, 426/391, 426/139, 425/412, 425/417, 425/348 S, 425/438, 425/443, 99/383, 99/442
• US Class Current: 426/523
• CPC Class Codes: A21B 5/026 for baking waffle cups or cones
• CPC Class Codes: A21C 15/025 Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream

Abstract

A downwardly tapering core forms a guide part for an end portion which can be pushed into the core so as to be flush therewith when the core is introduced into a downwardly tapering cavity in the form member in the production of ice cream cups, cones or the like. Upon an initial baking of the dough to increase the resistance thereof, the core can be pressed further into the dough to compress the latter into final thickness, whereupon baking can occur with the end portion fully pressed into the guide part.

Claims

1. A multipartite baking form, comprising:

a lower form member provided with a downwardly converging cavity having a cavity wall of an external configuration conforming to that of a baked article to be made in the baking form;

an upper form member provided with a downwardly converging core receivable in said cavity and defining an internal configuration of said baked article and shaping a bakable dough between said core and said cavity wall; and

means forming an end portion of said upper form member guided in said core and telescopingly slidable into and out of said core to vary a thickness of said article during at least a drying portion of a baking process for said dough.

2. The multipartite baking form defined in claim 1 wherein said cavity and said core are generally conical and said article is an ice cream cone.

3. The multipartite baking form defined in claim 1 wherein said cavity and said core are generally frustopyramidical and said article is an ice cream cup.

4. The multipartite baking form defined in claim 1 wherein said end portion projects from said cone and is connected to a shaft of substantially constant cross section slidably guided in a bore in said core.

5. The multipartite baking form defined in claim 1 wherein said end portion is conical and extends over a substantial part of the height of the cavity to form a bottom portion of an ice cream cone, said core having substantially the same conicity as said end portion, said end portion being connected to a cylindrical shaft guided in a cylindrical bore of said core.

6. The multipartite baking form defined in claim 5, further comprising a pair of abutments on said core respectively limiting inward movement of said end portion and outward movement of said end portion, said baking form further comprising a spring biasing said end portion outwardly from core, said end portion having an outer surface flush with an outer surface of said core in an inner position of said end portion.

7. The multipartite baking form defined in claim 6 wherein said spring is dimensioned such that outward force applied by said end portion to said dough is less than a structural strength of said dough in at least a partially baked condition thereof, and also less than a steam pressure of said dough acting upon said end portion.

8. The multipartite baking form defined in claim 6 wherein said spring is dimensioned such that outward force applied by said end portion to said dough is less than a structural strength of said dough in at least a partially baked condition thereof, and greater than a steam pressure of said dough acting upon said end portion.

9. The multipartite baking form defined in claim 1, further comprising a steam outlet at a lowest portion of said cavity.

11. The method defined in claim 9 wherein said tapered surfaces are generally conical and the article formed is an ice cream cone.

12. The method defined in claim 9 wherein said tapered surfaces are generally frustopyramidical and the article formed is an ice cream cup.

10. A method of baking an article, comprising the steps of:

(a) introducing a bakable dough into a lower form member of a multipartite baking form provided with a downwardly converging cavity having a cavity wall of an external configuration conforming to that of a baked article to be made in the baking form;

(b) introducing a downwardly converging core of an upper form member of said multipartite baking form having an end portion guided in said core and telescopingly slidable into and out of said core into said cavity;

(c) intermittently displacing said core inwardly and outwardly in said cavity to predistribute and precompact said dough in said cavity;

(d) with said core spaced from said wall to define a thickness of the dough which is one and one-half to three times a wall thickness of said article and with said end portion in an outer position thereof, prebaking said dough to structural stability thereof; and

(e) then advancing said core into said cavity to press said end portion into said core and render a tapered surface of said end portion flush with a tapered surface of said core, and effecting a final baking of the dough to form said article.