Dough Packaging Container for Controlled Proofing and Baking

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Traditional methods for proofing and baking dough products require specialized skills and equipment, and existing retarder-to-oven formulations still necessitate understanding of proofing conditions, making them challenging for many food service and in-store bakery operations to execute effectively.

Innovation Solution

A packaging system using a plastic material like MYLAR that allows for the storage, proofing, and baking of dough products without adverse reactions, featuring a removable top portion, gas control, and shape retention or change during the process, enabling controlled proofing and baking without the need for specialized equipment or high humidity environments.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional proof and bake methods are used, then high-quality dough products can be produced, but specialized skills and equipment are required

Engineering Contradiction:

Improveproduct qualityVSAvoidoperation complexity

Core Design Contradiction:

ReliabilityVSEase of operation

Solution Approach 1:

The dough is prepared and packaged in advance with pre-measured ingredients and pre-added leavening agents, allowing the final proofing and baking to occur without requiring specialized skills or equipment at the point of use

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The dough product contains built-in proofing and baking instructions within its formulation, enabling it to self-regulate the proofing process through its own chemical composition rather than requiring external control systems

Inventive Principle:

Principle #25Self-service

2Device complexity

If retarder to oven formulations are used, then proofing equipment requirements are reduced, but understanding of proofing conditions is still needed

Engineering Contradiction:

Improveequipment requirementsVSAvoidknowledge requirements

Core Design Contradiction:

Device complexityVSEase of operation

Solution Approach 1:

The dough formulation incorporates specific ratios of leavening agents and ingredients that automatically regulate proofing timing and conditions, eliminating the need for user knowledge of proofing parameters while maintaining product quality

Inventive Principle:

Principle #35Parameter changes

3Reliability

If proofing is done in controlled environments, then consistent results are achieved, but specialized equipment and space are required

Engineering Contradiction:

Improveproofing consistencyVSAvoidequipment and space requirements

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The dough product is designed to proof consistently across multiple different environments (home kitchens, commercial ovens, varying temperatures) without requiring specialized proofing equipment or controlled space

Inventive Principle:

Principle #6Universality (Multi-functionality)

Solution Approach 2:

The packaging serves as a single-use container that provides both storage and proofing functions, eliminating the need for reusable specialized equipment while maintaining proofing consistency

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Data Source

PatentUS9282749B2Dough packaging and method for dough processing

Publication Date: 2016.03.15 RICH PRODUCTS CORPORATION

AI summary

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.