Baguette Baking Support With Vertical Walls for Even Baking

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Solution Overview

Problem

Home bread baking appliances, including bread making machines, struggle to produce baguette-type breads due to dough spillovers and uneven baking, as traditional molds do not prevent spillovers and expose dough to direct heating elements, leading to smoke or flames and suboptimal baking results.

Innovation Solution

A bread baking support with elongated, semicircular molds having vertical upward walls to prevent spillovers and act as heat protection screens, allowing for even baking by conduction, convection, and indirect radiation, along with a metal frame accessory for air circulation and secure placement within the appliance.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If simple molds of semi-circular cross-section are used, then the appliance can produce baguette-type bread, but dough spillovers occur during baking

Engineering Contradiction:

Improveability to produce baguette-type breadVSAvoiddough containment during baking

Core Design Contradiction:

Adaptability or versatilityVSReliability

Solution Approach 1:

The patent adds vertical walls to the mold structure, transitioning from a simple 2D semi-circular cross-section to a 3D structure with height. This dimensional addition creates containment barriers that prevent dough spillover while maintaining the baguette-shaping capability.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

Solution Approach 2:

The mold is divided into distinct functional zones: the semi-circular base for shaping and the vertical walls for containment. This segmentation allows each part to perform its specific function effectively without interfering with the other.

Inventive Principle:

Principle #1Segmentation

2Power

If the heating element is positioned in the lower part of the chamber, then the appliance can heat the bread, but uneven baking and smoke emission occur

Engineering Contradiction:

Improveheating capabilityVSAvoiduneven baking and smoke emission

Core Design Contradiction:

PowerVSObject-affected harmful factors

Solution Approach 1:

The vertical walls act as an intermediary between the dough and the heating element. They shield the dough from direct exposure to intense lower heating, distributing the thermal load more evenly and preventing burning and smoke generation while still allowing heat to reach the bread through conduction and convection.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The vertical walls provide preliminary protection against excessive direct heating from the lower element before the dough can be damaged. This preventive shielding avoids the harmful effects of direct radiant heat concentration.

Inventive Principle:

Principle #9Preliminary anti-action

3Productivity

If the preparation container is used for baking, then the appliance can bake bread, but the bread shape is tall and rectangular which is not adapted for crusty bread

Engineering Contradiction:

Improvebaking capabilityVSAvoidbread loaf shape

Core Design Contradiction:

ProductivityVSShape

Solution Approach 1:

The system separates the preparation function (in the container) from the baking function (in the specialized mold). This allows the dough to be prepared in the container and then transferred to the semi-circular mold with vertical walls, which imparts the traditional baguette shape during baking.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The appliance maintains versatility by allowing the use of different baking supports: the preparation container for general bread types and the specialized semi-circular mold with vertical walls for baguette-type crusty bread, enabling multiple bread styles from one appliance.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The solution effectively produces baguette-type breads with reduced risk of spillovers and improved baking uniformity, maintaining the balance between the bread's interior and crust, and allows for efficient use of space in bread making machines and traditional ovens.

Implementation Method 1

the vertical walls of the support act like heat-protection screens, thus keeping the loaves from overly direct exposure to the radiation from the heating elements

Methodology Applied

Scientific EffectRadiation shielding: Absorption (EM radiation)

Implementation Method 2

allowing the bread to be baked essentially by conduction, convection and indirect radiation

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 3

allowing the bread to be baked essentially by conduction, convection and indirect radiation

Methodology Applied

Scientific EffectConvection: Convection

Implementation Method 4

allowing the bread to be baked essentially by conduction, convection and indirect radiation

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Data Source

PatentUS8245633B2Bread baking support and associated appliance

Publication Date: 2012.08.21 SEB SA

AI summary

A bread baking support for a baking appliance, the support having at least one mold of elongated shape having a substantially semicircular cross-section. The longitudinal edges of the support have substantially vertical walls.