Container for baked products

EP4712779A1Pending Publication Date: 2026-03-25PREMOLI MATTIA
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Patent Information

Application Number
EP2024725013
Authority / Receiving Office
EP · EP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2023-05-16
Filing Date
2024-05-02
Publication Date
2026-03-25

AI Technical Summary

Technical Problem

Existing containers for baked products require additional equipment and complex arrangements for overturning and shaping post-cooking, which can lead to shape loss and increased packaging costs, and do not effectively prolong the shelf life of baked goods.

Method used

A container with a vessel and cover that uses magnetic interaction to constrain and maintain the shape of baked products during cooking and cooling, allowing for easy overturning and serving as a packaging solution, eliminating the need for dedicated overturning tools and reducing equipment complexity.

Benefits of technology

The container simplifies the cooking and packaging process, maintains the shape of baked products, and extends their shelf life by allowing hermetic sealing and magnetic constraint, reducing the need for additional equipment and arrangements.

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Abstract

A container (1) for cooking in the oven a food product (11) is provided, comprising: a vessel (2) suitable to contain at least a product (11), defining an opening (20) communicating with outside and a bottom (21) opposite to the opening (20); a cover (3) configured to be hooked to the opening (20) and to close the vessel (2); a magnetic connecting element (4) constrainable at least to the product (11) and suitable to constrain the product (11) to the container (1) by magnetic interaction; the connecting element (4) being integral to a contact surface (10) inside the container (1) and placed on one to be selected between the vessel (2) and the cover (3); the connecting element (4) is suitable to bring at least the product (11) in contact with the contact surface (10) so as to keep the product (11) in the same position with respect to the contact surface (10).
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