Segmented Baking Mold with Blackened Ridges for Portion Control
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Solution Overview
Problem
Existing baking molds require baked goods to be cut into portion sizes after baking, as they produce uniform or separated items, making it inconvenient for consumers to access smaller portions without cutting.
Innovation Solution
A baking mold with a web-shaped elevation that divides the bottom surface into segments, allowing for simultaneous baking of multiple portions with varying heat transfer intensities, creating a differentiated texture that enables easy separation of baked goods into portion sizes without cutting, using a blackened elevation for increased heat transfer and unblackened segments for reflective heat distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a uniform baking mold is used, then the baking process is simple, but the baked goods cannot be easily divided into portion sizes
Solution Approach 1:
The baking mold is divided into multiple segments by rib-shaped elevations that extend from the base toward the upper opening. These elevations create predetermined breaking points in the baked goods, allowing easy separation into portion sizes without cutting. The segments are separated by gaps between the elevations, enabling the baked goods to be divided into 2-12 portions depending on the mold configuration.
2Temperature
If the entire mold surface is blackened, then heat transfer is maximized, but heat distribution becomes uniform without differentiation
Solution Approach 1:
Different regions of the baking mold have different surface treatments: the rib-shaped elevations are blackened to increase heat transfer intensity and create firmer joints, while the base and side walls remain unblackened to provide reflective heat distribution and maintain a softer texture in the bulk of the baked goods. This local differentiation allows both efficient heat transfer and varied texture throughout the product.
3Manufacturing precision
If rib-shaped elevations extend fully to the upper opening, then segmentation is complete, but the baked goods become too fragile and break easily
Solution Approach 1:
The rib-shaped elevations extend only partially from the base toward the upper opening, reaching a height between 1/10 and 9/10 of the total mold height (preferably 1/3 to 2/3). This partial extension creates sufficient segmentation to define portion boundaries and create predetermined breaking points, while maintaining enough structural continuity to prevent the baked goods from becoming overly fragile.
4Ease of operation
If multiple small portions are baked simultaneously, then portion control is improved, but the baking time increases
Solution Approach 1:
The mold is segmented into multiple portions (2-12) using rib-shaped elevations, allowing simultaneous baking of multiple portion sizes in a single baking cycle. This eliminates the need for separate baking operations and subsequent cutting, actually reducing total time while providing convenient portion control.
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 mold allows for baked goods to be divided into accessible portion sizes based on predetermined breaking points, ensuring a firmer and less elastic structure at the joints, which can be broken easily, providing consumers with convenient portion control.
Implementation Method 1
the at least one ridge-shaped elevation is blackened to increase heat transfer
Implementation Method 2
the at least one ridge-shaped elevation has increased heat transfer than the bottom surface and/or side walls of the baking pan
Implementation Method 3
the bottom surface and side walls are not blackened, so that the at least one ridge-shaped elevation has increased heat transfer than the bottom surface and/or side walls of the baking pan
Data Source
Figure 1A~1B
Figure 2A
AI summary
The present invention relates to a baking pan for baking a baking mixture, in particular a cake mixture, a yeast mixture, or other protein-rich mixtures, comprising at least one base and at least one upper opening, wherein the base and upper opening are opposite each other and the distance between the base and upper opening corresponds to the height hB of the baking pan; comprising at least one circular or elliptical side wall or four side walls a, b, c, d, each extending from the base and the upper opening and connecting them to one another; comprising at least one continuous, rib-shaped projection with height hE extending from the base towards the upper opening, which runs along the base and divides the base into at least two segments. The invention also relates to a method for producing a baked good and the baked good produced therefrom.