AU2022201575B2 - Device and Method for Making Bread with a Cavity - Google Patents

Abstract

DEVICE AND METHOD FOR MAKING BREAD WITH A CAVITY The present invention relates to a device and a method for making a bread product with a cavity. The bakeware apparatus having a tray with at least one compartment, the compartment formed by a base, a pair of opposing side walls with a first end connected to an end wall and a second open end spaced apart from the first end. The pair of side walls and the end wall extend upwardly from the base. An insert has an elongate body extending from an end flange, the insert is moveable between a closed position in which the elongate body is positioned parallel to and adjacent the base and an open position in which the elongate body is moved away from the base. In use when a dough is placed on the base of the at least one compartment and the elongate body of the insert is moved from the open position to the closed position, the elongate body deforms the dough to create a cavity in the dough.

Description

DEVICE AND METHOD FOR MAKING BREAD WITH A CAVITY

Field of the Invention

The present invention relates to a device and a method for making a bread product with a cavity.

The invention has been developed primarily for use with traditional baking methods and will be described hereinafter with reference to this application. However, it will be appreciated that the invention is not limited to this particular field of use.

Background of the Invention

It should be noted that reference to the prior art herein is not to be taken as an acknowledgement that such prior art constitutes common general knowledge in the art.

In the baking industry, bread is made by combining primarily water, flour, yeast, and salt. Other ingredients may also be used depending on the variant of the bread product to be produced, such as wholewheat, wholegrain, multigrain, sourdough, flax, and oat. Commonly, the raw bread dough is hand or machine formed to a predetermined shape before being placed on a baking tray and baked in an oven. Alternatively, the raw bread dough can be placed in a bread mould and baked in an oven, which is particularly beneficial in commercial bakeries.

Breads are often consumed in conjunction with various fillings and may take the form of a sandwich, burger, hotdog, or other similar fast foods. The problem many people have when eating these types of foods is the mess they can create. For example, the open edges of a burger bun can allow the fillings such as the vegetables, condiments or even the hamburger patty itself to be pushed out or fall from the burger while the burger is being eaten. This can be a messy scenario if the fillings fall on the individual eating the burger and is especially true with children.

The production of the burger is also time consuming with the need to cut or tear the bread apart before the filling can be inserted into the bread. This involves an additional preparation step, and the filling can easily escape from the cut or tear particularly in the case of a sauce or condiment.

In some cases, burgers or sandwiches are often eaten whilst standing or moving and this can be problematic if the filling is likely to escape from the cut or tear in the bread so that both hands are required to eat the food. Another problem associated with the cut or tear in the bread with fillings is that it exposes a fresh bread surface which readily absorbs sauce type fillings so the bread can quickly become soggy.

Attempts to solve this issue, have taken the form of a bucket-shaped, cone-shaped and bag-shaped bread made from casts or by chemically expanding the interior of the bread product. They all suffer from several inherent problems. For example, the products produced need to be cost effective and the addition of chemicals for expanding the interior of the bread product does not achieve such a product. The bucket, cone and bag shaped products are lacking in that either the opening is too narrow to insert fillings, the hollow area is an awkward shape, or it just doesn't hold fillings effectively.

Clearly it would be advantageous if a device and method for making bread with a cavity could be devised that helped to at least ameliorate some of the shortcomings described above or at least provide the public with a useful choice.

Summary of the Invention

In accordance with a first aspect, the present invention provides a bakeware apparatus for baking a bread product, the bakeware apparatus comprising: an open top tray with at least one compartment, the compartment formed by a base, a pair of opposing side walls with a first end connected to an end wall and a second open end spaced apart from the first end, the pair of side walls and the end wall extending upwardly from the base; an insert mounted to rotate about an axis extending between the pair of opposing side walls and located within the second open end of the open top tray, the insert has at least one semicircular elongate body extending from an end flange; wherein the insert is rotated between a closed position in which the at least one elongate body is positioned parallel to and adjacent the base and an open position in which the at least one elongate body is rotated away from the base to a position extending approximately perpendicular above the base of the open top tray; and wherein in use when a dough is placed on the base of the at least one compartment and the at least one semicircular elongate body of the insert is rotated from the open position to the closed position, the at least one semicircular elongate body deforms the dough to create a cavity in the dough; and wherein the bread product produced has a single opening at one end in the cross sectional shape of the at least one semicircular elongate body and the cavity within the bread product conforms to the shape of the at least one semicircular elongate body and substantially corresponds to an outer contour shape of the bread product.

Preferably, the end flange of the insert may comprise a base with a pair of edge walls extending substantially vertically from opposing longitudinal edges of the base.

Preferably, a tab may extend from each one of the pair of edge walls and located adjacent to the longitudinal edges of the base, each tab may be received within an aperture located in each one of the pair of side walls of the open top tray to allow the insert to rotate. Each aperture may be positioned towards the second open end of the pair of side walls and located adjacent to the base of the at least one compartment.

Preferably, the end flange may be sized to fit between the pair of opposing side walls of the at least one compartment.

Preferably, the at least one elongate body of the insert may have a cross sectional shape selected from any one of: a. rectangular; b. circular; c. square; or d. any other shape.

Preferably, the open top tray allows the dough to rise around the at least one semicircular elongate body of the insert.

Preferably, when the insert is in the closed position the at least one semicircular elongate body may be spaced apart from the base, the pair of opposing side walls and the end wall of the at least one compartment, and the space allows the dough to rise and cover the at least one semicircular elongate body of the insert.

Preferably, when the insert is rotated from the open position to the closed position, a tab extending from each side wall of the open top tray may engage with the end flange to position a bottom surface of the at least one semicircular elongate body of the insert parallel to and spaced apart from the base of the at least one compartment.

Preferably, when the insert is in the closed position with the end flange engaged against the tabs, the end flange may be inclined at an angle with respect to the base of the compartment of the open top tray.

Preferably, the bakeware apparatus may further comprise a securing arrangement for retaining the insert in the closed position in use. The securing arrangement may comprise one or more selected from: a. a latch; b. a detent; c. a clamping arrangement; d. a snap-fit arrangement; and e. any other suitable mechanism.

Preferably, the one end of the bread product with the single opening formed therein may be inclined to match the angle which the end flange forms with the base of the compartment of the open top tray.

Preferably, the bakeware apparatus may further comprise a divider wall running parallel to the pair of opposing side walls to form a pair of compartments in the tray. The divider wall may be integral with the base and end wall and forms a common wall of each one of the pair of compartments in the open top tray.

Preferably, each one of the pair of compartments may have a semicircular elongate body of the insert, wherein in use when a dough is placed on the base of each compartment and the semicircular elongate body of the insert is rotated from the open position to the closed position, the semicircular elongate body deforms the dough to create a cavity in the dough of each compartment.

Preferably, the divider wall may have a first end connected to the end wall of the pair of compartments and a second free end spaced apart from the first end. The second free end of the divider wall may be positioned so that when the insert is rotated to the closed position the end flange of the insert abuts against the second free end of the divider wall. When the end flange abuts against the second free end of the divider wall a bottom surface of the semicircular elongate body of the insert may remain parallel to and spaced apart from the base of the pair of compartments.

Preferably, when the insert is in the closed position and the end flange abuts against the second free end of the divider wall, the end flange may be inclined at an angle with respect to the base of each one of the pair of compartments of the open top tray.

In accordance with a further aspect, the present invention provides a process for producing a bread product with a cavity, the process comprising the steps of: a) providing a bakeware apparatus according to any one of the features of the first aspect; b) producing a dough and forming the dough into a shape and size for placing into the at least one compartment of the bakeware apparatus; c) rotating the insert from the closed position to the open position; d) placing the dough formed in step b) on the base of the at least one compartment; e) rotating the at least one semicircular elongate body of the insert to the closed position parallel to and spaced apart from the base to deform the dough in the at least one compartment; f) allowing the dough to rise for a period of time to completely cover the at least one semicircular elongate body of the insert and forming the cavity in the bread product; g) placing the bakeware apparatus in a baking device and baking the bread product; and h) removing the baked bread product from the bakeware apparatus by rotating the insert from the closed position to the open position and removing the bread product from the at least one semicircular elongate body of the insert.

Preferably, the bread product produced by the process may have a single opening at one end in the cross sectional shape of the at least one semicircular elongate body and the cavity within the bread product conforms to the shape of the at least one semicircular elongate body.

Preferably, the one end of the bread product with the single opening formed therein may be inclined to match the angle which the end flange forms with the base of each one of the at least one compartment of the open top tray.

Preferably, the baking device may be a commercial, conventional or woodfire oven.

Preferably, the period of time may be dependent on environmental factors.

In one embodiment the pair of opposing sidewalls and the end wall may extend from the base to a mouth.

In one embodiment, the bakeware apparatus may comprise a closure for at least partially covering the mouth.

In one embodiment, the open top tray may comprise a pair of opposing side walls and an end wall, wherein the pair of opposed side walls is longer in length than the end wall.

This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more of said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.

To those skilled in the art to which the invention relates, many changes in construction and widely differing embodiments and applications of the invention will suggest themselves without departing from the scope of the invention as defined in the appended claims. The disclosures and the descriptions herein are purely illustrative and are not intended to be in any sense limiting.

Any one or more of the above embodiments or preferred features can be combined with any one or more of the above aspects.

Other aspects of the invention are also disclosed.

Brief Description of the Drawings

Notwithstanding any other forms which may fall within the scope of the present invention, a preferred embodiment of the invention will now be described, by way of example only, with reference to the accompanying drawings in which:

Fig. 1 shows a front perspective view of a bakeware apparatus in accordance with an embodiment of the present invention; Fig. 2 shows a rear perspective view of the bakeware apparatus of Fig. 1; Fig. 3 shows a front perspective view of the bakeware apparatus shown in Fig. 1 with the insert rotated out of the tray;

Fig. 4 shows a rear perspective view of the bakeware apparatus shown in Fig. 3; Fig. 5 shows a plan view of all sides of the bakeware apparatus shown in Fig. 1; Fig. 6 shows a perspective view of a baked bread product; Fig. 7 shows a plan view of all sides of the baked bread product shown in Fig. 6; and Fig. 8 shows a flow chart of the method for using the bakeware apparatus.

Description of Embodiments

The following description, given by way of example only, is described to provide a more precise understanding of the subject matter of a preferred embodiment or embodiments.

It is also to be understood that the specific devices and processes illustrated in the attached drawings and described in the following specification are simply exemplary embodiments of the inventive concepts defined in the appended claims. Hence, specific dimensions and other physical characteristics relating to the embodiments disclosed herein are not to be considered as limiting, unless the claims expressly state otherwise. Additionally, unless otherwise specified, it is to be understood that discussion of a particular feature or component extending in or along a given direction or the like does not mean that the feature or component follows a straight line or axis in such a direction or that it only extends in such direction or on such a plane without other directional components or deviations, unless otherwise specified.

Reference will now be made to the drawings in which the various elements of embodiments will be given numerical designations and in which embodiments will be discussed so as to enable one skilled in the art to make and use the invention. It will be further noted that the figures are schematic and provided for guidance to the skilled reader and are not necessarily drawn to scale. Rather, the various drawing scales, aspect ratios, and numbers of components shown in the figures may be purposely distorted to make certain features or relationships easier to understand. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein.

It should be noted in the following description that like or the same reference numerals in different embodiments denote the same or similar features.

A bakeware apparatus according to a first aspect of the invention is generally indicated by the numeral 100 in Figs. 1 to 6.

In its broadest form the present invention provides a bakeware apparatus for baking a bread product 50. The bakeware apparatus has a tray 10 with at least one compartment 10A. The compartment 10A is formed by a base 13, a pair of opposing side walls 11 with a first end of each side wall 11 connected to an end wall 12 and a second end of each side wall 11 to a second open end spaced apart from the first end. The pair of side walls 11 and the end wall 12 extend upwardly from the base 13. An insert 20 has at least one elongate body 21 extending from an end flange 26. The insert 20 is moveable between a closed position in which the at least one elongate body 21 is positioned parallel to and adjacent the base 13 and an open position in which the at least one elongate body 21 is moved away from the base 13. In use when a dough is placed on the base 13 of the at least one compartment 10A and the at least one elongate body 21 of the insert 20 is moved from the open position to the closed position, the at least one elongate body 21 deforms the dough to create a cavity 60 in the dough.

The bakeware apparatus may comprise one or more compartments 10A with each compartment 10A having an elongate body 21 which in use deforms the dough to create the cavity 60 in the bread product 50.

In one embodiment as shown in Figs 1 to 6, the bakeware apparatus 100 consists of a tray 10 with two compartments 10A and an insert 20, which together may be used to produce two bread products 50 via traditional bread baking methods. It should be understood that the bakeware apparatus 100 could consist of any number of compartments 10A each with an insert 20 to produce a bread product 50. The tray 10 has a base 13 and upwardly extending opposing side walls 11 and an end wall 12. The opposite end of the tray to the end wall 12 is open to receive the insert 20. A divider wall 14 is integral with the base 13 and the end wall 12 and divides the tray into two substantially equal compartments 10A. The divider wall 14 runs parallel with the pair of opposing side walls 11 and forms a common wall in each of the two compartments 10A of the tray 10. The length of the divider wall 14 is shorter than the length of the pair of opposing side walls 11.

The insert 20 has an end flange 26 and two elongate bodies 21 extending from one side of the end flange 26. One elongate body 21 is located within each of the compartments 10A. The insert 20 is mounted between the pair of opposing side walls 11 to allow the insert 20 to rotate between the closed position as shown in Figs 1 and 2 and the open position as shown in Figs. 3 and 4. Each elongate body 21 has a first end 23 attached to the end flange 26 and a second free end 24 spaced apart from the first end 23. Each elongate body 21 has a substantially flat base 25 and as illustrated a semi circular cross-sectional shape. The cross-sectional shape of the elongate body 21, in alternative embodiments may be shaped to be rectangular, circular, square, or any other shape. As will be shown below in relation to bread product 50 of Fig. 6, the cross-sectional shape of the elongate body 21 determines the shape of the single opening 61 and the shape of the cavity 60 within the bread product 50. Also, to reduce the likelihood of the dough collapsing during the baking process the height of the cross-sectional shape of the elongate body 21 may be shortened.

To enable the insert 20 to rotate between the side walls 11, each side wall 11 has an aperture 16 for receiving therein a tab 22 extending perpendicular from the ends of the end flange 26 of the insert 20. The apertures 16 allow the insert 20 to rotate about an axis extending between the open second end of the side walls 11. The end flange 26 has a base with a pair of edge walls and the tabs 22 extend from each edge wall and are located adjacent to the longitudinal edges of the base. Each aperture 16 is positioned towards the second open end in each side wall 11 and located adjacent to the base 13 of the tray 10. As illustrated the base of the end flange 26 sits a distance inside the end of the base 13 of the tray 10. The width of the end flange 26 is slightly less than the width of the end 12 of the tray 10. The end flange 26 may substantially fill the open end of the tray 10 to prevent dough from spilling out between the end flange 26 and the tray 10.

When the insert 20 is rotated to the closed position as shown in Figs. 1 and 2 the inner surface of the end flange 26 abuts the free end 17 of the divider 14. This positions the end flange 26 at an inclined angle with respect to the base of the compartments 10A. By way of example only, the inclined angle may be in the range of 50 to 85 degrees. Preferably, the inclined angle is approximately 70 degrees. As will be illustrated below in relation to the bread product 50, the end 55 with the opening for the cavity 60 is inclined at the same angle as that of the end flange 26.

Each elongate body 21 has been positioned on the inner surface of the end flange 26 so that when the end flange 26 abuts against the free end 17 of the divider wall 17, the bottom surface 25 of each elongate body 21 remains parallel to and spaced apart from the base 13 of each compartment 10A. As will be shown in Fig. 5, a space or void is provided between the base 13, side walls 11 and end wall 12 and each elongate body 21. This space or void allows the dough when placed on the base 13 of each compartment 10A to rise and completely cover each elongate body 21 and form the cavity 60 of the bread product 50. By providing a space below the bottom 25 of the elongate body 21 ensures that the dough is not punctured when the elongate body 21 of the insert 20 is rotated to the closed position. It also means that the surfaces surrounding the cavity 60 of the bread product 50 will form correctly and produce a bread product 50 with a single open end 55 and a cavity 60.

Also, when the insert 20 is in the closed position the bakeware apparatus 100 has a securing arrangement 15 to hold the insert 20 in position within the tray 10. In this embodiment, the securing arrangement 15 is comprised of a small depression or detent 15 in the upper front corner of each side wall 11. As the end flange 26 is rotated into the closed position the side edges of the end flange 26 are pressed past the small depressions 15 in the side walls 11 in a snap fit arrangement. This releasably secures the insert 20 in the closed position within the bakeware apparatus 100. However, it is envisaged that many other types of securing arrangements could be used. For example, the end flange 26 may have a latch that is operable by the user to grip one or more side walls 11 of the tray 10. In a different embodiment, the latch may be hingedly attached to the tray 10 and flip over the end flange 26. Alternatively, a detent or a clamping arrangement may also be used to grip one or more side walls 11 of the tray 10.

As shown in Figs. 3 and 4 the insert 20 is rotated to the open position with the elongate bodies 21 removed from the tray 10 and positioned substantially perpendicular to the base 13 of the tray 10. Each elongate body 21 has a semi-circular cross-sectional shape with a first end 23 attached to the end flange 26 and a second free end 24. Each elongate body 21 also has a substantially flat base 25. In this position the dough can be easily positioned on the base 13 in each compartment 10A of the tray 10. With the dough inserted on the base 13 the insert 20 is rotated to the closed position allowing the elongate body 21 to deform the dough.

As illustrated in Figs 1 to 5, the length of the opposing side walls 11 are shown as a longer pair of side walls as compared to the length of the end wall 12 and the end flange 26 of the insert 20. The side walls 11, end wall 12 and the end flange 26 together define a mouth. It is envisaged however that the side walls 11, end wall 12 and end flange 26 may be of equal length or other lengths to define a different shape tray 10.

In one further embodiment while not illustrated, the bakeware apparatus 100 consists of a tray 10 with one compartment 10A and an insert 20, which may be used to produce a bread product 50 via traditional bread baking methods. The tray 10 has a base 13 and upwardly extending opposing side walls 11 and an end wall 12. The opposite end of the tray to the end wall 12 is open to receive the insert 20. The insert 20 has an end flange 26 and one elongate body 21 extending from one side of the end flange 26. The elongate body 21 is located in the compartment 10A. The insert 20 is mounted between the pair of opposing side walls 11 to allow the insert 20 to rotate between the closed position and the open position. The elongate body 21 has a first end 23 attached to the end flange 26 and a second free end 24 spaced apart from the first end 23. The elongate body 21 has a substantially flat base 25 and as illustrated a semi-circular cross-sectional shape.

To enable the insert 20 to rotate between the side walls 11, each side wall 11 has an aperture 16 for receiving therein a tab 22 extending perpendicular from the ends of the end flange 26 of the insert 20. The apertures 16 allow the insert 20 to rotate about an axis extending between the open second end of the side walls 11. The width of the end flange 26 is slightly less than the width of the end 12 of the tray 10. The end flange 26 may substantially fill the open end of the tray 10 to prevent dough from spilling out between the end flange 26 and the tray 10.

When the insert 20 is rotated to the closed position the inner surface of the end flange 26 rests against a tab extending from each side wall 11 of the tray 10. Each tab is positioned just below the depression 15 and is pressed from each side wall 11 to sit perpendicular to the inside surface of each side wall 11. The elongate body 21 is positioned on the inner surface of the end flange 26 so that when the end flange 26 abuts against the tab on each side wall 11, the bottom surface 25 of the elongate body 21 remains parallel to and spaced apart from the base 13 of the compartment 10A. This ensures that there is a space or void is provided between the base 13, side walls 11 and end wall 12 and the elongate body 21. This space or void allows the dough when placed on the base 13 of the compartment 1OA to rise and completely cover the elongate body 21 and form the cavity 60 of the bread product 50. The end flange 26 is also positioned at an inclined angle with respect to the base of the compartment 10A.

Figs. 6 and 7 show a bread product 50 made using the bakeware apparatus 100. The bread product 50 has a top surface 52 which may be a convex surface. The bread product 50 has a base 51 and sides 54, 56, which are substantially flat. The bread product 50 has an opening 61 at one end 55, and an opposite end 53 which does not have an opening. Furthermore, the bread product 50 has a cavity 60 to receive fillings. The end 55 is inclined at the same angle as the end flange 26 against which the end 55 is formed. The bread product 50 has a texture that is comparable to a traditional loaf of bread because traditional ingredients and baking methods are used. One of the reasons for the bread having a texture comparable to traditional breads is because the bread bakes in a similar manner with an open top. This process allows the dough to rise without pressures from the tray or a tray lid compressing the rising dough which causes the dough to stiffen. Stiff dough results in a firm bread, not light and fluffy bread. As noted above the shape of the tray 10 can vary which will vary the shape of the bread product 50 produced from the bakeware apparatus 100.

In other embodiment, the bakeware apparatus 100 may also include a lid to cover the mouth of the tray 10.

The insert 20 and tray 10 may be made from the same material such as aluminium, steel, aluminised steel, cast aluminium, tin-plated steel or the like. Alternatively, the insert 20 and tray 10 of the bakeware apparatus 100 may be made from a polymer such as silicone or other plastics material. The insert 20 and the tray 10 may also have a non-stick coating applied to the surfaces such as polytetrafluoroethylene (PTFE) coating.

A method of making the bread product 50 will now be described.

The bakeware apparatus 100 described above can be used to bake a bread product 50 with a cavity 60 and a single opening 61. Referring to Fig. 8, a user may first combine 70 the required ingredients to produce a dough for the bread product 50. The dough is then formed into a flattened shape and cut at step 71 to the size and shape suitable for the bakeware apparatus 100. The user then rotates the insert 20 of the bakeware apparatus 100 from the closed position to the open position at step 72. This allows the user to place 73 dough on the base 13 of each compartment 10A of the tray 10. The user will then rotate the insert 20 to the closed position 74 which rotates the elongate body 21 to deform the dough within the compartment 10A. The dough is then left to rise 75 until the dough has completely covered the elongate body 21 of the insert 20. As there is no lid on the tray 10, the dough can rise around the elongate body 21 of the insert 20 without being obstructed and compressed by the lid, which would typically stiffen the dough to the point where the resulting bread becomes firm. The period of time for which the dough is allowed to rise is dependent on environmental factors such as temperature, humidity, ingredients and the type of baking device used.

The bakeware apparatus 100 is then placed in an oven and the risen dough is baked 76. The oven may be a commercial, conventional or woodfire oven. After the dough has finished baking in the oven, the bakeware apparatus 100 is removed 77 from the oven. The insert 20 is then rotated 78 to the open position removing the elongate body 21 from the tray 10 with the baked bread product 50 still attached to the elongate body 21 of the insert 20. The bread product 50 is then removed 79 from the elongate body 21 of the insert 20. The resulting bread product 50 has a hollow cavity 60 with a single opening 61 at one end 55 of the bread product 50. This allows the bread product 50 to be filled with various fillings, yet still has a light and fluffy texture comparable to traditionally baked loaves of bread.

The bread product 50 made with the bakeware apparatus 100 and associated method meet the following criteria:

a. The bread product 50 has the same appearance and taste as traditional bread. b. The bread product 50 has the function of a container to hold various fillings. c. The bread product 50 is made with efficient and commercially viable methods and steps.

The present invention provides a bread product 50 from a bakeware apparatus 100 with a hollow cavity 60 and a single opening 61 at one end 55 of the bread product 50. Fillings can be more conveniently added to the bread product 50 without the need of first cutting the bread with a knife. This reduces the preparation time and the number of steps to produce the finished food product.

The design of the cavity 60 with only a single inclined opening 61 in one end 55 of the bread product 50 is a more effective way of securing fillings within the bread product 50. Having a slightly inclined opening 61 in one end 55 of the bread product 50 also allows the final product with fillings to be more visible when viewed from the sides and top views when displayed for sale. It provides a more visual aesthetic bread product 50. Any external force applied to the outer surface of the bread product 50 that may cause the filling to spill is only required to be secured at the single opening 61. This significantly reduces the chances of any fillings falling from the bread product 50. It also increases the ability of the bread product 50 to hold many types of filling, including fillings traditional breads cannot, such as loose or more viscous fillings.

The bread product 50 produced using the bakeware apparatus 100 and the process described above provides a product which is comparable with the taste and appearance of existing bread products in the market but with the addition of a novel cavity in which fillings can be effectively secured within the bread product 50. By providing a product which has the look, taste and feel of most bread products on the market will make it easier for the present invention to integrate into the market by appealing to consumers' habitual purchasing behaviours/scepticism of a completely novel-looking product.

Interpretation

Embodiments:

Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to one of ordinary skill in the art from this disclosure, in one or more embodiments.

Similarly it should be appreciated that in the above description of example embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects. This method of disclosure, however, is not to be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single foregoing disclosed embodiment. Thus, the claims following the Detailed Description of Specific Embodiments are hereby expressly incorporated into this Detailed Description of Specific Embodiments, with each claim standing on its own as a separate embodiment of this invention.

Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

Different Instances of Objects

As used herein, unless otherwise specified the use of the ordinal adjectives "first", "second", "third", etc., to describe a common object, merely indicate that different instances of like objects are being referred to, and are not intended to imply that the objects so described must be in a given sequence, either temporally, spatially, in ranking, or in any other manner.

Specific Details

In the description provided herein, numerous specific details are set forth. However, it is understood that embodiments of the invention may be practiced without these specific details. In other instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.

Terminology

In describing the preferred embodiment of the invention illustrated in the drawings, specific terminology will be resorted to for the sake of clarity. However, the invention is not intended to be limited to the specific terms so selected, and it is to be understood that each specific term includes all technical equivalents which operate in a similar manner to accomplish a similar technical purpose. Terms such as "forward", "rearward", "radially", "peripherally", "upwardly", "downwardly", and the like are used as words of convenience to provide reference points and are not to be construed as limiting terms.

For the purposes of this specification, the term "plastic" shall be construed to mean a general term for a wide range of synthetic or semisynthetic polymerization products, and generally consisting of a hydrocarbon-based polymer.

As used herein the term "and/or" means "and" or "or" or both.

As used herein "(s)" following a noun means the plural and/or singular forms of the noun.

Comprising and Including

In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word "comprise" or variations such as "comprises" or "comprising" are used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention.

Any one of the terms: including or which includes or that includes as used herein is also an open term that also means including at least the elements/features that follow the term, but not excluding others. Thus, including is synonymous with and means comprising.

Scope of Invention

Thus, while there has been described what are believed to be the preferred embodiments of the invention, those skilled in the art will recognize that other and further modifications may be made thereto without departing from the spirit of the invention, and it is intended to claim all such changes and modifications as fall within the scope of the invention. For example, any formulas given above are merely representative of procedures that may be used. Functionality may be added or deleted from the block diagrams and operations may be interchanged among functional blocks. Steps may be added or deleted to methods described within the scope of the present invention.

Although the invention has been described with reference to specific examples, it will be appreciated by those skilled in the art that the invention may be embodied in many other forms.

Industrial Applicability

It is apparent from the above, that the arrangements described are applicable to the baking industries.

Claims (24)

Claims

1. A bakeware apparatus for baking a bread product, the bakeware apparatus comprising: an open top tray with at least one compartment, the compartment formed by a base, a pair of opposing side walls with a first end connected to an end wall and a second open end spaced apart from the first end, the pair of side walls and the end wall extending upwardly from the base; an insert mounted within the second open end and adapted to rotate about an axis extending between the pair of opposing side walls of the open top tray, the insert has at least one semicircular elongate body extending from an end flange;and wherein the insert is rotated between a closed position in which the at least one elongate body is positioned parallel to and adjacent the base and the end flange is inclined at an angle of less than 90 degrees with respect to the base of the open top tray, and an open position in which the insert is rotated about the axis extending between the pair of opposing side walls and the at least one elongate body is rotated away from the base to a position extending approximately perpendicular above the base of the open top tray; and wherein in use when a dough is placed on the base of the at least one compartment and the at least one semicircular elongate body of the insert is rotated from the open position to the closed position, the at least one semicircular elongate body deforms the dough to create a cavity in the dough; and wherein the bread product produced has a single opening at one end in the cross sectional shape of the at least one semicircular elongate body and the cavity within the bread product conforms to the shape of the at least one semicircular elongate body and substantially corresponds to an outer contour shape of the bread product.

2. A bakeware apparatus as claimed in claim 1, wherein the end flange of the insert comprises a base with a pair of edge walls extending substantially vertically from opposing longitudinal edges of the base.

3. A bakeware apparatus as claimed in claim 2, wherein a tab extends from each one of the pair of edge walls and located adjacent to the longitudinal edges of the base, each tab is received within an aperture located in each one of the pair of side walls of the open top tray to allow the insert to rotate.

4. A bakeware apparatus as claimed in claim 3, wherein each aperture is positioned towards the second open end of the pair of side walls and located adjacent to the base of the at least one compartment.

5. A bakeware apparatus as claimed in claim 2, wherein the end flange is sized to fit between the pair of opposing side walls of the at least one compartment.

6 A bakeware apparatus as claimed in claim 1, wherein the open top tray allows the dough to rise around the at least one semicircular elongate body of the insert.

7. A bakeware apparatus as claimed in claim 6, wherein when the insert is in the closed position the at least one semicircular elongate body is spaced apart from the base, the pair of opposing side walls and the end wall of the at least one compartment, and the space allows the dough to rise and cover the at least one semicircular elongate body of the insert.

8. A bakeware apparatus as claimed in claim 7, wherein when the insert is rotated from the open position to the closed position, a tab extending from each side wall of the tray engages with the end flange to position a bottom surface of the at least one semicircular elongate body of the insert parallel to and spaced apart from the base of the at least one compartment.

9. A bakeware apparatus as claimed in claim 7 or claim 8, wherein when the insert is in the closed position with the end flange engaged against the tabs, the end flange is inclined at an angle between 50 and 85 degrees with respect to the base of the compartment of the open top tray.

10. A bakeware apparatus as claimed in claim 1, wherein the bakeware apparatus further comprises a securing arrangement for retaining the insert in the closed position in use.

11. A bakeware apparatus as claimed in claim 10, wherein the securing arrangement comprises one or more selected from: a. a latch; b. a detent; c. a clamping arrangement; d. a snap-fit arrangement; and e. any other suitable mechanism.

12. A bakeware apparatus as claimed in any one of the preceding claims, wherein the one end of the bread product with the single opening formed therein is inclined to match the angle which the end flange forms with the base of the compartment of the open top tray.

13. A bakeware apparatus as claimed in claim 1, wherein the bakeware apparatus further comprises a divider wall running parallel to the pair of opposing side walls to form a pair of compartments in the open top tray.

14. A bakeware apparatus as claimed in claim 13, wherein the divider wall is integral with the base and end wall and forms a common wall of each one of the pair of compartments in the open top tray.

15. A bakeware apparatus as claimed in claim 13 or claim 14, wherein each one of the pair of compartments has a semicircular elongate body of the insert, wherein in use when a dough is placed on the base of each compartment and the semicircular elongate body of the insert is rotated from the open position to the closed position, the semicircular elongate body deforms the dough to create a cavity in the dough of each compartment.

16. A bakeware apparatus as claimed in any one of claims 13 to 15, wherein the divider wall has a first end connected to the end wall of the pair of compartments and a second free end spaced apart from the first end.

17. A bakeware apparatus as claimed in claim 16, wherein the second free end of the divider wall is positioned so that when the insert is rotated to the closed position the end flange of the insert abuts against the second free end of the divider wall.

18. A bakeware apparatus as claimed in claim 18, wherein when the end flange abuts against the second free end of the divider wall a bottom surface of each semicircular elongate body of the insert remains parallel to and spaced apart from the base of the pair of compartments.

19. A bakeware apparatus as claimed in claim 17 or claim 18, wherein when the insert is in the closed position and the end flange abuts against the second free end of the divider wall, the end flange is inclined at an angle between 50 and 85 degree with respect to the base of each one of the pair of compartments of the open top tray.

20. A process for producing a bread product with a cavity, the process comprising the steps of: a) providing a bakeware apparatus according to any one of claims 1 to 19; b) producing a dough and forming the dough into a shape and size for placing into the at least one compartment of the bakeware apparatus; c) rotating the insert from the closed position to the open position; d) placing the dough formed in step b) on the base of the at least one compartment; e) rotating the at least one semicircular elongate body of the insert to the closed position parallel to and spaced apart from the base to deform the dough in the at least one compartment; f) allowing the dough to rise for a period of time to completely cover the at least one semicircular elongate body of the insert and forming the cavity in the bread product; g) placing the bakeware apparatus in a baking device and baking the bread product; and h) removing the baked bread product from the bakeware apparatus by rotating the insert from the closed position to the open position and removing the bread product from the at least one semicircular elongate body of the insert.

21. A process as claimed in claim 20, wherein the bread product produced by the process has a single opening at one end in the cross sectional shape of the at least one semicircular elongate body and the cavity within the bread product conforms to the shape of the at least one semicircular elongate body.

22. A process as claimed in claim 21, wherein the one end of the bread product with the single opening formed therein is inclined to match the angle which the end flange forms with the base of the at least one compartment of the open top tray.

23. A process as claimed in claim 20, wherein the baking device is a commercial, conventional or woodfire oven.

24. A process as claimed in claim 20, wherein the period of time is dependent on environmental factors.