Dough Packaging and Method for Dough Processing

Abstract

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

We claim: 
     
         1 . A packaging for forming a self sheeting dough product comprising:
 a. a base portion, said base portion;   b. a top portion, said top portion connected to said base portion, said top portion partially or fully sealed to said base portion, said base portion and said top portion forming at least one cavity section designed to at least partially receive said dough product, said cavity having a cavity width that is greater than a cavity height; and,   c. a venting arrangement to enable moisture, gas, or combinations thereof to escape from said cavity as said dough product is proofed, baked or combinations thereof in said base portion, said venting arrangement including one or more arrangements selected from the group consisting of i) at least one small opening in said top portion, ii) at least one small opening in said base portion, iii) at least one small opening positioned between said top portion and said base portion, iv) at least one formable small opening in said top portion that forms after a predefined pressure is exceed in said cavity, v) at least one formable small opening in said base portion that forms after a predefined pressure is exceed in said cavity, and vi) at least one formable small opening positioned between said top portion and said base portion that forms after a predefined pressure is exceed in said cavity.   
     
     
         2 . The packaging as defined in  claim 1 , wherein said base portion is a cryogenic plastic material. 
     
     
         3 . The packaging as defined in  claim 1 , wherein said venting arrangement includes a plurality of small openings that are positioned between said top portion and said base portion, each of said small openings having a cross-section area of no more than about 0.8 in. 2 . 
     
     
         4 . The packaging as defined in  claim 1 , wherein said base portion has a thickness that is no more than about 4 mils. 
     
     
         5 . The packaging as defined in  claim 1 , wherein a thickness of said top portion is the same or less than a thickness of said base portion. 
     
     
         6 . The packaging as defined in  claim 1 , wherein said base portion and said top portion are formed of a transparent or semi-transparent material. 
     
     
         7 . The packaging as defined in  claim 1 , wherein said base and top portions form a plurality of cavities, a plurality of said cavities having generally the said shape and size, each of said cavities having an upper lip that encircles an upper opening of each of said cavities, said top portion connected to said upper lip of each of said cavities. 
     
     
         8 . The packaging as defined in  claim 7 , wherein said base portion includes serrations in said upper lip to enable one or more cavities to be separated from one another. 
     
     
         9 . A method for processing a self sheeting dough product comprising the steps of:
 a. providing a packaging having a base portion, a top portion and a venting arrangement, said top portion connected to said base portion, said top portion partially or fully sealed to said base portion, said base portion and said top portion forming at least one cavity section designed to at least partially receive said dough product, said cavity having a cavity width that is greater than a cavity height, said venting arrangement designed to enable moisture, gas, or combinations thereof to escape from said cavity as said dough product is proofed, baked or combinations thereof in said base portion, said venting arrangement including one or more arrangements selected from the group consisting of i) at least one small opening in said top portion, ii) at least one small opening in said base portion, iii) at least one small opening positioned between said top portion and said base portion, iv) at least one formable small opening in said top portion that forms after a predefined pressure is exceed in said cavity, v) at least one formable small opening in said base portion that forms after a predefined pressure is exceed in said cavity, and vi) at least one formable small opening positioned between said top portion and said base portion that forms after a predefined pressure is exceed in said cavity;   b. placing said dough product between said top portion and said base portion and connecting said top portion to said base portion such that said dough product is placed in said cavity; and,   c. proofing, baking or combinations thereof of said dough product while said top portion is connected to said base portion, said venting arrangement enabling gas, moisture, or combinations thereof to escape from said cavity during said proofing, baking or combinations thereof of said dough product.   
     
     
         10 . The method as defined in  claim 9 , wherein said dough product is refrigerated, frozen, or combinations thereof while said top portion is connected to said base portion and prior to said dough product being fully proofed. 
     
     
         11 . The method as defined in  claim 9 , wherein said dough product is refrigerated, frozen, or combinations thereof while said top portion is connected to said base portion and after said dough product has been partially or fully proofed. 
     
     
         12 . The method as defined in  claim 9 , wherein said top portion is unsealed or removed from said base portion prior to said baking of said dough product. 
     
     
         13 . The method as defined in  claim 9 , wherein said base portion is a plastic material selected form the group consisting of a cryogenic plastic material, a bakeable plastic material, or combinations thereof. 
     
     
         14 . The method as defined in  claim 9 , wherein said venting arrangement includes a plurality of small openings that are positioned between said top portion and said base portion, each of said small openings having a cross-section area of no more than about 0.8 in. 2 . 
     
     
         15 . The method as defined in  claim 9 , wherein said base portion is formed of a plastic material and has a thickness such that said base portion substantially retains its shape during the baking of said dough product in said base portion. 
     
     
         16 . The method as defined in  claim 9 , wherein said base portion is formed by a molding process that includes the use a certain pressure and temperature over a certain time period to form said at least one cavity in said base portion, parameters of said molding process selected to retain a memory of an original shape of said plastic material after completion of said molding process, said plastic material having flat sheet-like shape prior to said molding process. 
     
     
         17 . The method as defined in  claim 9 , wherein a thickness of said top portion is the same or less than a thickness of said base portion. 
     
     
         18 . The method as defined in  claim 9 , wherein said base portion and said top portion are formed of a transparent or semi-transparent material. 
     
     
         19 . The method as defined in  claim 9 , wherein said base portion includes a plurality of cavities, a plurality of said cavities having generally the said shape and size, each of said cavities having an upper lip that encircles an upper opening of each of said cavities, said top portion connected to said upper lip of each of said cavities. 
     
     
         20 . The method as defined in  claim 19 , wherein said base portion includes serrations in said upper lip to enable one or more cavities to be separated from one another, and including the step of separating at least one cavity from another of said cavities along said serration. 
     
     
         21 . The method as defined in  claim 9 , including the step of pressing said dough product after said dough has proofed and while said dough is positioned in said cavity and while said top portion is connected to said bottom portion, said step of pressing causing a height of said proofed dough to be reduced and also causing said dough to further spread toward peripheral edges of said cavity. 
     
     
         22 . The method as defined in  claim 21 , wherein said step of pressing forming a crust rim and a recess region that is encircles by said crust rim.