Method and apparatus for pressure baking including a filling encapsulant system

Abstract

A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated starch and serves to maintain separation between the filling and the surrounding baked layer during initial baking and during subsequent storage and re-heating, even in cases of a liquid type filling. A baking method is described in which a baking mixture is prepared including at least one leavening agent provided in a predetermined amount The baking mixture is then baked in a way which limits expansion of the baking mixture to establish a baked density of the baked product and such that the predetermined amount of the leavening agent is sufficient to limit the time required for baking the baked comestible. The predetermined amount of leavening agent may also serve in forming an enhanced thin crust surrounding the baked product. The enhanced thin crust is particularly useful in a baked product including the described encapsulant layer containing a filling, since toaster stable products suited for refrigerable storage are readily produced.

What is claimed is:  
     
         1 . An arrangement for use in producing a comestible from a baking mixture, said arrangement comprising: 
 a) a molding arrangement which defines a mold cavity using first and second mold members each of which includes an interior surface, which mold members are sealable against one another to isolate the mold cavity from ambient pressure to a predetermined degree and which molding members are configured for receiving a predetermined portion of said baking mixture in the mold cavity; and    b) a heating arrangement which heats the molding means with said predetermined portion of said baking mixture in the mold cavity such that pressure in the mold cavity, as determined by the predetermined degree of seal between the first and second mold members, rises above ambient pressure in a way which forces a portion of the baking mixture against the interior wall of the mold arrangement to form said portion of the baking mixture into an enhanced substantially de-aerated crust which surrounds a core portion of the baked product.    
     
     
         2 . The arrangement of  claim 1  wherein the predetermined degree of seal between the first and second mold members is substantially attributable to the weight of one of the mold members such that said de-aerated crust is formed without the need to lock the first and second mold members against one another so as to establish said predetermined degree of seal.