Negative Shape Baking Molds for Controlled Cake Cracking
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Solution Overview
Problem
Existing methods for producing cakes with a cutout from batter are technically complex, result in inconsistent quality due to uneven heat transfer, and require paper inserts for release, leading to defects like premature dehumidification and uneven baking.
Innovation Solution
The method employs heat conduction for baking the cake surface, using baking molds with a negative shape design that allows for efficient heat transfer and prevents premature dehumidification, eliminating the need for paper inserts and enabling easier cake removal and automated surface design.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional baking methods with convection and radiation heat transfer are used, then cakes can be baked, but heat transfer is uneven leading to inconsistent quality and uneven baking color
Solution Approach 1:
The patent inverts the conventional baking approach by placing the batter in molds with a negative shape that creates the desired crack pattern, rather than trying to create the crack pattern through complex heat transfer control. The molds are designed with specific geometric features (protrusions, recesses, channels) that directly form the crack structure during baking, eliminating the need for interrupted baking or surface cutting operations.
Solution Approach 2:
The patent changes the physical parameters of the baking system by using molds with specific thermal properties and geometric configurations. The negative shape molds have controlled thickness variations and thermal mass that influence heat distribution, creating uniform heat transfer patterns that produce consistent crack formation without requiring complex temperature profiling or heat transfer mode switching.
2Manufacturing precision
If the baking process is interrupted to cut the surface for creating a crack pattern, then an even split can be achieved, but the technical complexity increases and productivity decreases
Solution Approach 1:
The patent applies preliminary action by pre-forming the negative shape molds with the exact crack pattern geometry before the baking process begins. The molds contain protrusions, recesses, and channels that are positioned and sized to create the desired crack pattern directly during baking, eliminating the need for subsequent surface cutting or interruption of the baking process.
Solution Approach 2:
The patent extracts the crack pattern creation step from the baking process by using dedicated negative shape molds. The mold geometry itself carries the crack pattern information, separating the pattern formation function from the thermal processing function, thereby eliminating the need for interrupted baking or additional surface treatment equipment.
3Object-generated harmful factors
If paper inserts are used to prevent batter spillage during cake removal, then batter leakage is prevented, but the device complexity increases and production efficiency decreases
Solution Approach 1:
The patent applies self-service by designing the negative shape molds with self-contained features (protrusions, recesses, channels) that control batter distribution and crack formation automatically during the baking process. The mold geometry itself manages the batter flow and crack development without requiring external interventions like paper inserts or manual surface cutting, thereby maintaining continuous production flow.
4Adaptability or versatility
If complex raw material formulations are used to control crack formation, then cake quality can be adjusted, but inconsistencies in composite formation occur due to raw material quality fluctuations
Solution Approach 1:
The patent segments the crack pattern formation from the raw material composition by using geometrically defined negative shape molds. Instead of relying on complex interactions between multiple raw material components to control crack formation, the crack pattern is determined by the physical segmentation and geometry of the mold cavities, which provides consistent results regardless of raw material quality variations.
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
This approach simplifies the production process, ensures consistent cake quality, reduces energy consumption, and allows for precise surface design, preventing defects like premature dehumidification and uneven baking.
Implementation Method 1
the surface of the cake with the cutout provided there is baked by heat conduction
Implementation Method 2
In the saturated steam range of the atmosphere, early caramelization of the cake surface is prevented, thus counteracting burning or different baking color intensities
Implementation Method 3
The slits allow water vapor to escape during the baking process
Data Source
AI summary
The invention relates to a method and a device for producing cakes with a crown from batter. To achieve the crown on cakes with less technical effort and with consistent quality, the invention proposes that the surface of the cake with the crown is baked primarily by heat conduction.