Baking Assembly for Hollow Baked Goods With Filling Recesses
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Solution Overview
Problem
Current bakeware lacks an efficient method to incorporate fillings into baked goods without the filling floating or requiring time-consuming manual insertion, and existing solutions involve mixing fillings with batter or carving baked goods, which is undesirable.
Innovation Solution
A baking assembly comprising multiple trays and cups that allow for the formation of baked goods with a filling recess, where batter cups, cavity cups, and optional plugs enable the creation of hollow baked goods with a defined filling space, allowing for easy filling post-baking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If filling is mixed with batter before baking, then the filling is incorporated into the baked good, but the filling may float around and protrude from the bottom, side, or top of the baked good
Solution Approach 1:
The baking pan is segmented into multiple levels: a base pan for batter, an intermediate pan with cavities for filling placement, and a top pan. This segmentation allows the filling to be placed in specific cavities on the intermediate pan, preventing it from floating or protruding while maintaining ease of incorporation into the baked good.
Solution Approach 2:
An intermediate pan with cavities is introduced as a mediator between the batter in the base pan and the filling. The filling is placed in the cavities of the intermediate pan, which holds it in position while allowing batter to surround it during baking, thus controlling filling position without direct mixing.
2Manufacturing precision
If filling is placed in the baked good after baking, then the filling position is controlled, but the process is time-consuming and requires carving or cutting out a portion of the baked good
Solution Approach 1:
The filling is placed in the cavities of the intermediate pan before baking, rather than after. This preliminary action allows the filling to be positioned correctly during the baking process itself, eliminating the need for post-baking carving or cutting, thus reducing time while maintaining position control.
Solution Approach 2:
The filling placement and baking processes are merged into a single operation. The intermediate pan with pre-placed filling is inserted into the base pan with batter, and everything bakes together, combining what would traditionally be separate steps (filling insertion and baking) into one efficient process.
3Ease of operation
If carving or cutting is used to insert filling, then the filling can be inserted, but the surface of the baked good is pierced which is undesirable
Solution Approach 1:
The filling is placed in the intermediate pan cavities before baking, so no carving or cutting is needed after baking. The hollow space for filling is created during baking by the cavity structure itself, preserving the surface integrity of the baked good while still enabling filling insertion.
Solution Approach 2:
The intermediate pan with its cavities is removed after baking, leaving a clean hollow space in the baked good for filling. This extraction method creates the filling cavity without piercing or damaging the baked good surface, as the cavity is formed by the absence of the intermediate pan rather than by cutting.
Data Source
AI summary
Apparatus, systems, and methods for forming baked goods having a filling recess for receiving a filling by a baking assembly including a base tray receiving at least one batter cup each cup defining a batter cavity therein. A cavity cup tray is nested with the base tray and receives at least one cavity cup for positioning within the corresponding batter cavity to form the filling recesses.