Dough packaging and method of dough processing
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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
Engineering Contradiction Analysis
1Reliability
If traditional proof and bake methods are used, then quality dough products can be produced, but specialized skills and equipment are required
Solution Approach 1:
The packaging system enables the dough product to proof and bake itself within the container without requiring external proofing chambers or specialized equipment. The container provides the necessary controlled environment, allowing any user to achieve professional-quality results through simple placement in an oven.
Solution Approach 2:
The packaging container serves multiple functions: it acts as the proofing chamber, the baking pan, and the serving dish. This multi-functional design eliminates the need for separate specialized equipment for each stage of the process, making the system accessible to users without professional bakery equipment.
2Reliability
If traditional proof and bake methods are used, then quality dough products can be produced, but special equipment is needed
Solution Approach 1:
The packaging system merges the proofing chamber and baking pan into a single integrated container. This combination eliminates the need for separate proofing boxes, baking pans, and other specialized equipment, reducing device complexity while maintaining product quality.
Solution Approach 2:
The container is designed to perform multiple functions throughout the process - serving as the sealed proofing environment and then transitioning to become the baking vessel. This universal design replaces multiple specialized pieces of equipment with a single versatile container.
3Ease of operation
If retarder to oven formulations are used, then proofing challenge is addressed, but understanding of proofing conditions is still needed
Solution Approach 1:
The packaging system provides all necessary proofing conditions within the container itself, eliminating the need for users to understand or control external proofing parameters. The container autonomously creates and maintains the required environment, making the process foolproof for users regardless of their knowledge level.
4Ease of operation
If packaging is used for proofing and baking, then handling is reduced, but gas control and shape retention are challenging
Solution Approach 1:
The packaging system uses a flexible container that dynamically adapts its shape throughout the process. During proofing, the container expands to accommodate the rising dough while maintaining structural integrity. During baking, it provides rigid support to hold the shape. This dynamic behavior ensures reliable shape control while minimizing handling.
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 packaging system simplifies the proofing and baking process, reduces handling, and results in faster, more uniform baking with increased food safety and reduced contamination, allowing for high-quality dough products to be produced without specialized labor or equipment.
Implementation Method 1
The packaging can include one or more openings to facilitate in the venting of gas and/or moisture from the packaging during the proofing and/or baking of the dough product
Implementation Method 2
the packaging can include one or more openings to facilitate in the venting of gas and/or moisture from the packaging during the proofing and/or baking of the dough product
Implementation Method 3
proofing conditions
Data Source
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.