Method of making a dough product using flexible cooking member a

Details Method of making a dough product using flexible cooking member a Method of making a dough product using flexible cooking member a

1997-01-03

1998-09-15

Cano, Milton

Food or edible material: processes, compositions, and products

Creating cavity by displacement of mold-held fluent or...

426138, 426280, 426282, 426283, 426284, 426512, 426514, 426549, A23P 110

Patent

active

058075992

ABSTRACT:
A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.

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