Patent ID: 9648883
Date: 2017-05-16
CPC Classifications: A21B,A21D

Claim:
1. A method of producing a crustless bakery product, said method consisting essentially of: preparing a dough, optionally fermenting said dough, placing the dough in a mold having walls and edges, and which includes means for evacuating steam produced during and after baking, wherein said means for evacuating steam comprises perforations distributed all over the walls of the mold, said perforations having a diameter of between 1 and 5 mm and representing between 0.1 and 10% of the wall surface, performing at least one step of baking the dough present in the mold by microwaving, optionally performing another step of baking by other baking means, thereby producing a crustless bakery product, detaching the resulting crustless bakery product from the walls of the mold by applying a pressurized gas jet to the faces of the mold and which enters into the mold through said perforations, optionally cooling the crustless bakery product and/or the mold, and demolding the crustless bakery product without damaging the integrity of the crustless bakery product, wherein said mold is made from a non-fibrous bulk structure of a heat-resistant plastic polymer.