Process for baking a food product

Abstract

The present invention relates to a process for baking a food product utilizing a confectionery mould made from silicone. The confectionery mould is obtained by mixing and reacting a crosslinkable silicone, especially methyl-vinyl siloxane (VMQ), and a peroxide as a cross-linking agent.

1 - 10 . (canceled)  
   
   
       11 . A mould prepared by a process comprising the steps of: 
 (a) preparing a flexible and foldable mould, said mould being formed essentially from about 100 weight parts of a heat curable silicone elastomer material and cross-linking said silicone elastomer in the presence of about 0.5 to 2.0 weight parts of a peroxide;    (b) baking said mould at an elevated temperature for a period of time sufficient to obtain a flexible and foldable mould product;    (c) rinsing said baked mould with boiling water for a period of time sufficient to remove the odor of the peroxide therefrom; and,    (d) cleaning said rinsed mould by exposing it to ultrasonic treatment.    
   
   
       12 . The mould as claimed in claim  1  wherein the rinsing with boiling water is conducted for from 4 to 16 hours.  
   
   
       13 . The mould as claimed in claim  1  wherein the ultrasonic treatment is conducted for from 5 to 30 minutes.  
   
   
       14 . The mould as claimed in claim  1  wherein the silicone elastomer material is a heat-curable silicone elastomer of the type intended for applications in contact with foodstuffs.  
   
   
       15 . The mould as claimed in claim  1  wherein the silicone elastomer contains methyl-vinyl polysiloxane.  
   
   
       16 . The mould as claimed in claim  1  wherein the peroxide is selected from the group consisting of benzoyl peroxide, bis-(2,4-dichlorobenzoyl) peroxide, dicumyl peroxide, di-tert-butyl peroxide, sym-chlorobutyl peroxide, 2,5-dimethyl-2,5-di-tert-butylperoxy hexane, di-tert-butylperoxy peroxide, 2,5-dimethyl-2,5-bis(tert-butylperoxy) hexane and tert-butyl cumyl peroxide.  
   
   
       17 . The mould as claimed in claim  1  wherein the peroxide is 2,5-dimethyl-2,5-di-tert-butylperoxy hexane.  
   
   
       18 . The mould as claimed in claim  1  wherein the peroxide used is in amount of 0.3-4 wt %, based on the total weight of other raw materials.  
   
   
       19 . The mould as claimed in claim  1  wherein the process further includes: 
 (e) placing a food product to be baked into said mould;    (f) placing said mould containing said food product into a baking oven, said baking oven being at a baking temperature;    (g) maintaining said baking temperature for a period of time sufficient to bake said food product;    (h) removing said mould containing said baked food product from said oven; and,    (i) removing said baked food product from said mould.