CA1258188A - Tart or patty shell press - Google Patents
Tart or patty shell pressInfo
- Publication number
- CA1258188A CA1258188A CA000521874A CA521874A CA1258188A CA 1258188 A CA1258188 A CA 1258188A CA 000521874 A CA000521874 A CA 000521874A CA 521874 A CA521874 A CA 521874A CA 1258188 A CA1258188 A CA 1258188A
- Authority
- CA
- Canada
- Prior art keywords
- die
- depression
- cup
- tart
- rim
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000012976 tarts Nutrition 0.000 title claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims description 2
- 238000003780 insertion Methods 0.000 claims 4
- 230000037431 insertion Effects 0.000 claims 4
- 235000014594 pastries Nutrition 0.000 abstract description 10
- 238000005520 cutting process Methods 0.000 abstract description 2
- 208000036366 Sensation of pressure Diseases 0.000 abstract 1
- 238000010276 construction Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000000712 assembly Effects 0.000 description 1
- 238000000429 assembly Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
TART OR PATTY SHELL PRESS
ABSTRACT OF THE DISCLOSURE
Conventionally, tart or patty shells are die cut from a rolled out sheet of pastry and then fitted individually into or around the outside of a depression or cup of a tart pan or the like. This action is time consuming and includes several steps and finally the formed tart shell is preferably finished around the upper edge by the fingers or a fork or the like. The present device utilizes a truncated cone shaped die with a handle portion on the upper side and an edge forming rim at the upper end of the die. A slug of dough is placed in the base of the depression within the pan and the die is then pressed downwardly into the depression or cup with the base engaging the slug of dough. Further downward pres-sure is applied thus extruding the dough upwardly around the die and into the annular space between the die and the wall of the pan defining the depression with the upper rim of the dough engaging the edge forming rim as it engages the flat surface of the pan surrounding the upper end of the depression or cup. This forms a decora-tive rim and also limits the downward movement of the die as well as cutting off surplus pastry rim material.
ABSTRACT OF THE DISCLOSURE
Conventionally, tart or patty shells are die cut from a rolled out sheet of pastry and then fitted individually into or around the outside of a depression or cup of a tart pan or the like. This action is time consuming and includes several steps and finally the formed tart shell is preferably finished around the upper edge by the fingers or a fork or the like. The present device utilizes a truncated cone shaped die with a handle portion on the upper side and an edge forming rim at the upper end of the die. A slug of dough is placed in the base of the depression within the pan and the die is then pressed downwardly into the depression or cup with the base engaging the slug of dough. Further downward pres-sure is applied thus extruding the dough upwardly around the die and into the annular space between the die and the wall of the pan defining the depression with the upper rim of the dough engaging the edge forming rim as it engages the flat surface of the pan surrounding the upper end of the depression or cup. This forms a decora-tive rim and also limits the downward movement of the die as well as cutting off surplus pastry rim material.
Description
~2S~
TART OR PATTY SHELL PRESS
BACKGROU~D OF THE I~VE~TIO~
This invention relates to new and useful improvements in the formation of individual tart or patty shells.
Conventionally, such shells are formed by roll-ing out pastry or other shell forming material and then die cutting circles therefrom approximat~ly four inches in diameter although of course other sizes are often used.
This disc of pastry is then placed within the truncated conical depression or cup of a tart or patty pan with the upper edge being finished either by the fingers or by a fork or the like.
If such tart or patty shells are to he baked blind, i.e. unfilled, then they are often formed over the outer wall of the depression or cup under which circum-stances the pan is inverted. This prevents blistering and undue shrinkage from occurring. However, it is difficult once again to finish the rim in a decorative manner and the operation is time consuming.
The present invention overcomes these disadvan-tages by providing a die which may be engaged within the ~4 ~s~
cup or depression of a tar~ pan with a slug of dough being inserted f irst into the base of the cup or depres-sion. Downward pressure upon the slug by the base of the die forces the material upwardly around the die and into the annular space between the outer surface of the die and the inside surface of the wall forming the depression or cup.
The forming of such tart or patty shells per mits the shells to be baked blind and later filled, or, alternatively, to be filled with the tart filling mater-ial and then baked in a conventional manner.
In accordance with the invention there is prov-ided an individual die for preforming tart or patty shells, in a tart shell pan or the like having at least one depression or cup formed therein; said die comprising a truncated cone shaped element, the transverse dimen-sions of which are slightly less than the transverse dimensions of the associated depression or cup, thereby defining, when inserted into said depression or cup, an annular space between the outer surfaces of said die and the inner surfaces of the wall of said depression or cup, holding means on the upper side of said die and means surrounding the upper end of said die limiting the down-ward movement thereof into said depression or cup thereby 1;25~
defining a predetermined space between the base of said die and the base of said depression or cup, when said die is engaged fully there within.
A further aspect of the invention is to provide a method of preforming tart or patty shells within depressions or cups in a tart or patty shell pan, said depression or cup having a truncated cone shaped config uration with a planar base, comprising the steps of first placing a cylindrical slug of tart shell forming material within the base of said depression or cup, inserting a truncated cone shaped die into said depression or cup and engaging said slug with the base thereof, applying down-ward pressure to said die thereby extruding said slug of material upwardly within the space defined by the outer surface of said die and the inner surface of the wall of said depression or cup~ limiting the downward movement of said die within said depression or cup and forming a finished upper edge to said shell by means surrounding the upper end of said die, said means also limiting the downward movement of said die within said cup.
The term "pastry" is used in the specification but of course other types of material may be utilized~
Art known to the applicant includes relatively complicated die constructions which are engaged over a ~s~
tart or mufin pan or the like and used with a material such as dough containing yeast which, when placed in the oven together with the die assembly, rises and fills the area between the die and the depression or cup.
However, these are not satisfactory for use with tart or patty shell pastry as there is not suffic-ient leavening action therein to permit the shells to expand and rise as with a bread dough. Furthermore such bread dough shells have to be relatively thick compared to the desired relatively thin walled construction of tart or patty shells.
A further advantage of the invention is to provide a device of the character herewithin described which is simple in construction, economical in manufact-ure and otherwise well suited to the purpose for which it is designed.
With the foregoing in view, and other advan-tages as will become apparent to those skilled in the art to which this invention relates as this specification proceeds, the invention is herein described by reference to the accompanying drawings forming a part hereo, which includes a description of the best mode known to the applicant and of the preferred typical embodiment of the principles of the present invention, in which:
l~S~
DESCRIPTlO~ OF THE DRAWI~GS
Figure 1 is a front elevation of the die assem-bly.
Figure 2 is a under side view of Figure 1.
Figure 3 is a cross-sectional view of the die assembly within a tart pan depression or cup.
Figure 4 is a front elevation of a formed tart shell.
Figure 5 is an isometric view of the slug of pastry used with the invention.
Figure 6 and 7 are schematic side elevation of alternate edge finishing shapes.
In the drawings like characters of reference indicate corresponding parts in the different figures.
DETAILED DESCRIPTION
Proceeding therefor to describe the invention in detail, reference should first be made to Figure 3 in which 10 generally illustrates a conventional tart or patty pan having truncated cone shaped depression& 11 stamped therein, said depressions including the surround-ing wall 12 and a substantially planar base 13. Planar portions 14 of the upper surface of the pan surround the open upper ends of the depressions or cups 11 and these pans are generally formed of metal either stainless steel, ordinary steel or aluminum having Teflon (trade-mark) coating thereon.
The depth of the depressions or cups may either be relatively shallow as for open-faced small tarts ox deeper as for tarts having a greater depth All of which depend upon ~he type of tart or patty shell desired.
The die assembly collectively designated 15 is preferably made from solid synthetic plastic material and includes a truncated cone shaped die portion 16 and an inverted truncated conical hand engaging portion 17 form-ed integrally with an extending upwardly from the ~pper side of the die portion 16.
The ~ransverse dimensions of the die portion 16 are slightly less than the transverse dimensions of the depression or cup 11 and means are provided, collectively designated 18 to limit the downward engagement of the die portion 16 when engaged downwardly within the depression or cup shown in Figure 3.
The means 18 preferably takes the form of an annular rim 19 formed around the upper end of the die 16 and the lower end of the handle portion 17 and having a transverse dimension larger than the diameter of the opening 20 of the upper side of the depression or cup 11 so that this rim engages the aforementioned planar sur-face 14 surrounding this open upper end 20 of the depres-sion or cup as clearly shown in Figure 3.
This not only positions the die to provide an annular space 21 between the outer surface or wall 22 of the die portion 16 and the inner surface or wall 22 of the cup or depression but also spaces the base 23 of the die above the inner surface 24 of the base 13 of the depression or cup all of which is clearly shown in Figure 3.
ThP underside of this rim 19 is preferably formed with a decorative feature such as the serrations or the other configurations shown for examples in Figures 6 and 7 may be provided.
In operation, the pastry is rolled into a cylinder (not illustrated) whereupon slices 26 as shown in Figure 5 may be cut therefrom, the diameter of these slices 26 being similar t~ the diameter of the base of the depressions or cups 11.
This slug of pastry is placed within the depression or cup whereupon the die is engaged within the depression or cup and forced downwardly upon the slug of pastry thus extruding it upwardly within the annular space 21 between the die and the depression or cup until it engages the aforementioned rim 20.
This rim not only limitæ the downward movement of the die into the depression or cup but also forms the decorative edge 27 around the formed tart or patty shell 28 and also tends to cut away any excess material which is extruded from the depression or cup when the die is forced fully downwardly into the position shown in Figure 3.
As mentioned previously, these shells may either be baked blind or, filled and then baked in a conventional manner.
Since various modifications can be made in my invention as hereinabove described, and many apparently widely different embodiments of same made within the pirit and scope of the claims without departing from such spirit and scope, it is intended that all matter contained in the accompanying specification shall be interpreted as illustrative only and not in a limiting sense.
TART OR PATTY SHELL PRESS
BACKGROU~D OF THE I~VE~TIO~
This invention relates to new and useful improvements in the formation of individual tart or patty shells.
Conventionally, such shells are formed by roll-ing out pastry or other shell forming material and then die cutting circles therefrom approximat~ly four inches in diameter although of course other sizes are often used.
This disc of pastry is then placed within the truncated conical depression or cup of a tart or patty pan with the upper edge being finished either by the fingers or by a fork or the like.
If such tart or patty shells are to he baked blind, i.e. unfilled, then they are often formed over the outer wall of the depression or cup under which circum-stances the pan is inverted. This prevents blistering and undue shrinkage from occurring. However, it is difficult once again to finish the rim in a decorative manner and the operation is time consuming.
The present invention overcomes these disadvan-tages by providing a die which may be engaged within the ~4 ~s~
cup or depression of a tar~ pan with a slug of dough being inserted f irst into the base of the cup or depres-sion. Downward pressure upon the slug by the base of the die forces the material upwardly around the die and into the annular space between the outer surface of the die and the inside surface of the wall forming the depression or cup.
The forming of such tart or patty shells per mits the shells to be baked blind and later filled, or, alternatively, to be filled with the tart filling mater-ial and then baked in a conventional manner.
In accordance with the invention there is prov-ided an individual die for preforming tart or patty shells, in a tart shell pan or the like having at least one depression or cup formed therein; said die comprising a truncated cone shaped element, the transverse dimen-sions of which are slightly less than the transverse dimensions of the associated depression or cup, thereby defining, when inserted into said depression or cup, an annular space between the outer surfaces of said die and the inner surfaces of the wall of said depression or cup, holding means on the upper side of said die and means surrounding the upper end of said die limiting the down-ward movement thereof into said depression or cup thereby 1;25~
defining a predetermined space between the base of said die and the base of said depression or cup, when said die is engaged fully there within.
A further aspect of the invention is to provide a method of preforming tart or patty shells within depressions or cups in a tart or patty shell pan, said depression or cup having a truncated cone shaped config uration with a planar base, comprising the steps of first placing a cylindrical slug of tart shell forming material within the base of said depression or cup, inserting a truncated cone shaped die into said depression or cup and engaging said slug with the base thereof, applying down-ward pressure to said die thereby extruding said slug of material upwardly within the space defined by the outer surface of said die and the inner surface of the wall of said depression or cup~ limiting the downward movement of said die within said depression or cup and forming a finished upper edge to said shell by means surrounding the upper end of said die, said means also limiting the downward movement of said die within said cup.
The term "pastry" is used in the specification but of course other types of material may be utilized~
Art known to the applicant includes relatively complicated die constructions which are engaged over a ~s~
tart or mufin pan or the like and used with a material such as dough containing yeast which, when placed in the oven together with the die assembly, rises and fills the area between the die and the depression or cup.
However, these are not satisfactory for use with tart or patty shell pastry as there is not suffic-ient leavening action therein to permit the shells to expand and rise as with a bread dough. Furthermore such bread dough shells have to be relatively thick compared to the desired relatively thin walled construction of tart or patty shells.
A further advantage of the invention is to provide a device of the character herewithin described which is simple in construction, economical in manufact-ure and otherwise well suited to the purpose for which it is designed.
With the foregoing in view, and other advan-tages as will become apparent to those skilled in the art to which this invention relates as this specification proceeds, the invention is herein described by reference to the accompanying drawings forming a part hereo, which includes a description of the best mode known to the applicant and of the preferred typical embodiment of the principles of the present invention, in which:
l~S~
DESCRIPTlO~ OF THE DRAWI~GS
Figure 1 is a front elevation of the die assem-bly.
Figure 2 is a under side view of Figure 1.
Figure 3 is a cross-sectional view of the die assembly within a tart pan depression or cup.
Figure 4 is a front elevation of a formed tart shell.
Figure 5 is an isometric view of the slug of pastry used with the invention.
Figure 6 and 7 are schematic side elevation of alternate edge finishing shapes.
In the drawings like characters of reference indicate corresponding parts in the different figures.
DETAILED DESCRIPTION
Proceeding therefor to describe the invention in detail, reference should first be made to Figure 3 in which 10 generally illustrates a conventional tart or patty pan having truncated cone shaped depression& 11 stamped therein, said depressions including the surround-ing wall 12 and a substantially planar base 13. Planar portions 14 of the upper surface of the pan surround the open upper ends of the depressions or cups 11 and these pans are generally formed of metal either stainless steel, ordinary steel or aluminum having Teflon (trade-mark) coating thereon.
The depth of the depressions or cups may either be relatively shallow as for open-faced small tarts ox deeper as for tarts having a greater depth All of which depend upon ~he type of tart or patty shell desired.
The die assembly collectively designated 15 is preferably made from solid synthetic plastic material and includes a truncated cone shaped die portion 16 and an inverted truncated conical hand engaging portion 17 form-ed integrally with an extending upwardly from the ~pper side of the die portion 16.
The ~ransverse dimensions of the die portion 16 are slightly less than the transverse dimensions of the depression or cup 11 and means are provided, collectively designated 18 to limit the downward engagement of the die portion 16 when engaged downwardly within the depression or cup shown in Figure 3.
The means 18 preferably takes the form of an annular rim 19 formed around the upper end of the die 16 and the lower end of the handle portion 17 and having a transverse dimension larger than the diameter of the opening 20 of the upper side of the depression or cup 11 so that this rim engages the aforementioned planar sur-face 14 surrounding this open upper end 20 of the depres-sion or cup as clearly shown in Figure 3.
This not only positions the die to provide an annular space 21 between the outer surface or wall 22 of the die portion 16 and the inner surface or wall 22 of the cup or depression but also spaces the base 23 of the die above the inner surface 24 of the base 13 of the depression or cup all of which is clearly shown in Figure 3.
ThP underside of this rim 19 is preferably formed with a decorative feature such as the serrations or the other configurations shown for examples in Figures 6 and 7 may be provided.
In operation, the pastry is rolled into a cylinder (not illustrated) whereupon slices 26 as shown in Figure 5 may be cut therefrom, the diameter of these slices 26 being similar t~ the diameter of the base of the depressions or cups 11.
This slug of pastry is placed within the depression or cup whereupon the die is engaged within the depression or cup and forced downwardly upon the slug of pastry thus extruding it upwardly within the annular space 21 between the die and the depression or cup until it engages the aforementioned rim 20.
This rim not only limitæ the downward movement of the die into the depression or cup but also forms the decorative edge 27 around the formed tart or patty shell 28 and also tends to cut away any excess material which is extruded from the depression or cup when the die is forced fully downwardly into the position shown in Figure 3.
As mentioned previously, these shells may either be baked blind or, filled and then baked in a conventional manner.
Since various modifications can be made in my invention as hereinabove described, and many apparently widely different embodiments of same made within the pirit and scope of the claims without departing from such spirit and scope, it is intended that all matter contained in the accompanying specification shall be interpreted as illustrative only and not in a limiting sense.
Claims
(1) An individual die for preforming tart or patty shells in a tart shell pan or the like having at least one depression or cup form therein; said die com-prising a truncated cone shaped element, the transverse dimensions of which are slightly less than the transverse dimensions of the associated depression or cup, thereby defining, when inserted into said depression or cup, an annular space between the outer surfaces of said die and the inner surfaces of the wall of said depression or cup, holding means on the upper side of said die and means surrounding the upper end of said die limiting the down-ward movement thereof into said depression or cup thereby defining a predetermined space between the base of said die and the base of said depression or cup, when said die is engaged fully there within.
(2) The die according to Claim 1 in which said means limiting the downward movement of said die includes a rim formed around the upper end of said die engagable with the planar portion of the pan surrounding the upper open end of said depression or cup.
(3) The die according to Claim 2 in which said rim is shaped on the under side thereof to form a decorative rim on the upper end of the tart or patty shell when formed.
(4) The die according to Claim 3 in which said rim is serrated.
(5) The die according to Claim 1 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup, extrudes said material upwardly within said annular space to engage said means limiting the downward movement of said die into said depression or cup.
(6) The die according to Claim 1 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup thereby extruding said slug upwardly within said annular space to engage said rim limiting the downward movement of said die into said depression or cup.
(7) The die according to Claim 3 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup thereby extruding said slug upwardly within said annular space to engage said rim limiting the downward movement of said die into said depression or cup.
(8) The die according to Claim 4 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup thereby extruding said slug upwardly within said annular space to engage said rim limiting the downward movement of said die into said depression or cup.
(9) The die according to Claims 1, 2 or 3 in which said holding means includes an inverted truncated cone shaped element formed integrally with end extending upwardly from the upper side of said die.
(10) The die according to Claims 4, 5 or 6 in which said holding means includes an inverted truncated cone shaped element formed integrally with end extending upwardly from the upper side of said die.
(11) The die according to Claims 7 or 8 in which said holding means includes an inverted truncated cone shaped element formed integrally with end extending upwardly from the upper side of said die.
(12) A die for preforming tart or patty shells comprising in combination a truncated cone shaped die, holding means extending upwardly from the upper side of said die, the base of said holding means having a trans-verse dimension greater than the transverse dimension of the upper end of said die thereby defining a rim sur-rounding the upper end of said die.
(13) The die according to Claim 12 in which the under side of said rim is shaped to form a decorative rim around the upper end of said tart shell when formed.
(14) The die according to Claim 13 in which the under side of said rim is serrated.
(15) A method of forming tart or patty shells within depressions or cups in a tart or patty shell pan, said depression or cup having a truncated cone shaped configuration with a planar base, comprising the steps of first placing a cylindrical slug of tart shell forming material within the base of said depression or cup, inserting a truncated cone shaped die into said depress-ion or cup and engaging said slug with the base thereof, applying downward pressure to said die thereby extruding said slug of material upwardly within the space defined by the outer surface of said die and the inner surface of the wall of said depression or cup, limiting the downward movement of said die within said depression or cup and forming a finished upper edge to said shell by means surrounding the upper end of said die, said means also limiting the downward movement of said die within said cup.
(2) The die according to Claim 1 in which said means limiting the downward movement of said die includes a rim formed around the upper end of said die engagable with the planar portion of the pan surrounding the upper open end of said depression or cup.
(3) The die according to Claim 2 in which said rim is shaped on the under side thereof to form a decorative rim on the upper end of the tart or patty shell when formed.
(4) The die according to Claim 3 in which said rim is serrated.
(5) The die according to Claim 1 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup, extrudes said material upwardly within said annular space to engage said means limiting the downward movement of said die into said depression or cup.
(6) The die according to Claim 1 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup thereby extruding said slug upwardly within said annular space to engage said rim limiting the downward movement of said die into said depression or cup.
(7) The die according to Claim 3 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup thereby extruding said slug upwardly within said annular space to engage said rim limiting the downward movement of said die into said depression or cup.
(8) The die according to Claim 4 in which the insertion of said die into said depression or cup having a slug of uncooked tart shell forming material situated upon the base of said depression or cup thereby extruding said slug upwardly within said annular space to engage said rim limiting the downward movement of said die into said depression or cup.
(9) The die according to Claims 1, 2 or 3 in which said holding means includes an inverted truncated cone shaped element formed integrally with end extending upwardly from the upper side of said die.
(10) The die according to Claims 4, 5 or 6 in which said holding means includes an inverted truncated cone shaped element formed integrally with end extending upwardly from the upper side of said die.
(11) The die according to Claims 7 or 8 in which said holding means includes an inverted truncated cone shaped element formed integrally with end extending upwardly from the upper side of said die.
(12) A die for preforming tart or patty shells comprising in combination a truncated cone shaped die, holding means extending upwardly from the upper side of said die, the base of said holding means having a trans-verse dimension greater than the transverse dimension of the upper end of said die thereby defining a rim sur-rounding the upper end of said die.
(13) The die according to Claim 12 in which the under side of said rim is shaped to form a decorative rim around the upper end of said tart shell when formed.
(14) The die according to Claim 13 in which the under side of said rim is serrated.
(15) A method of forming tart or patty shells within depressions or cups in a tart or patty shell pan, said depression or cup having a truncated cone shaped configuration with a planar base, comprising the steps of first placing a cylindrical slug of tart shell forming material within the base of said depression or cup, inserting a truncated cone shaped die into said depress-ion or cup and engaging said slug with the base thereof, applying downward pressure to said die thereby extruding said slug of material upwardly within the space defined by the outer surface of said die and the inner surface of the wall of said depression or cup, limiting the downward movement of said die within said depression or cup and forming a finished upper edge to said shell by means surrounding the upper end of said die, said means also limiting the downward movement of said die within said cup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000521874A CA1258188A (en) | 1986-10-30 | 1986-10-30 | Tart or patty shell press |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000521874A CA1258188A (en) | 1986-10-30 | 1986-10-30 | Tart or patty shell press |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1258188A true CA1258188A (en) | 1989-08-08 |
Family
ID=4134262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000521874A Expired CA1258188A (en) | 1986-10-30 | 1986-10-30 | Tart or patty shell press |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1258188A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995031905A1 (en) * | 1994-05-23 | 1995-11-30 | Quality Bakers Australia Limited | Fillable muffin and process for manufacture |
-
1986
- 1986-10-30 CA CA000521874A patent/CA1258188A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995031905A1 (en) * | 1994-05-23 | 1995-11-30 | Quality Bakers Australia Limited | Fillable muffin and process for manufacture |
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