Claims
- 1. A method of producing a single-use container from a dough comprising the steps:
- mixing the dough, having:
- a proportion by mass A of water in the range of A.sub.min of about 30%, and A.sub.max about 35%;
- a proportion by mass B of a cereal flour blend of wheat and rye flour such that B is about 50%, and contains a proportion by mass B.sub.W of wheat flour and a proportion by mass B.sub.R of rye flour with the relationship, 1%.ltoreq.B.sub.W .ltoreq.49% and B.sub.R is about 50%-B.sub.W ;
- a proportion by mass C of meal from comminuted dried baked goods, with C being about 10%, and
- a proportion by mass D of vegetable oil, such that D is about A.sub.max -A+5%;
- placing at least a portion of said dough into a two-part mold having steam vents therein; and
- baking said dough in said mold.
- 2. The method according to claim 1, wherein said dough mixing step includes the step of adding a flavoring substance to the dough.
- 3. The method according to claim 1, wherein said dough forming includes the step of adding a coloring substance to the dough.
- 4. The method according to claim 1, wherein B.sub.W is about B.sub.R.
- 5. The method according to claim 1, wherein the following proportions by mass are employed in the mixing step:
- A is about 34.9%
- B.sub.W and B.sub.R are substantially equal and about 24.9% each;
- C is about 10.0%;
- D is about 5.0%; and
- a further proportion by mass E of about 0.3% common salt is also included.
- 6. The method according to claim 1, further comprising the step of forming a slab of dough, and wherein said at least a portion of said dough is a part of said slab.
- 7. The method according to claim 1, wherein said at least a portion of said dough is in the form of a ball and is shaped by assembling the mold.
- 8. The method according to claim 1, wherein the pressure in the mold is kept substantially constant during said baking step.
- 9. The method according to claim 8, wherein the substantially constant pressure is maintained by compressing at least a portion of the mold by gravity.
- 10. The method according to claim 9, wherein said baking step is performed by placing the dough-filled mold in a circulating-air hearth and baking at approximately 200.degree. C. for 20 to 30 minutes.
- 11. The method according to claim 9, wherein said baking step is performed by directly heating the mold and contact baking for about 2 to 6 minutes.
- 12. The method according to claim 9, wherein said mold is made of a microwave-compatible material, and said baking step includes exposing the dough-filled mold to microwave radiation.
- 13. The method according to claim 1, further comprising the step of applying a water-repellent coating to the single-use container after said baking step.
Priority Claims (1)
Number |
Date |
Country |
Kind |
196 46 752 |
Nov 1996 |
DEX |
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SPECIFICATION
1. Reference to Related Application
This application is a continuation of International Application No. PCT/DE 97/02510 filed Oct. 29, 1997.
US Referenced Citations (1)
Number |
Name |
Date |
Kind |
5304386 |
Dugas et al. |
Apr 1994 |
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Continuations (1)
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Number |
Date |
Country |
Parent |
PCTDE9702510 |
Oct 1997 |
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