PIE BAKING ASSIST APPARATUS

Baking assist apparatus has a passive resistance band formed of a continuous, thin-walled, flexible, elongate web element formed of a heat resistant material. An outward-facing surface of the web element is configured for positioning against an inward-facing surface of a wall of an unbaked pie crust so as to impart thereto a manually applied compressive force causing compression of the pie crust wall against a pie pan rigid peripheral wall such that the pie crust wall adopts the shape thereof and so as to adopt a selected thickness; and one or both edges of the web element are configured for impressing into a surface of the unbaked pie crust juxtaposed to the pie crust wall so as to assist in anchoring the web element and fixating the pie crust dough wall so as resist deformation during baking.

FIELD OF THE INVENTION

The present invention relates to baking generally, and to the baking of pie crusts. in particular.

BACKGROUND OF THE INVENTION

The blind baking of pies in pie pans, is well known. A typical pie pan or dish has a circular flat base and an outwardly angled sidewall extending therefrom at angle equal to or greater than 90 degrees, terminating in a rim or lip. Pie dishes, which may be made of metal, glass or other suitable material, may alternatively have other, non-circular shapes. Conventional pie pans are also formed with a non-stick coating, which while in itself desirable, enables the pie shell to pull away from the pan surface during baking. This is described further, below.

In the process of blind baking, the crust is partially baked before the contents of the pie are added, after which the pie will be baked further until fully baked. As a first step of preparation of a pie shell or crust, Initially, rolled pastry of a desired thickness is draped over the entire pan and then molded into the interior shape thereof, lying flat on the base and having an edge wall whose contours follows those of the inward-facing surface of the sidewall. Excess pastry extending beyond the rim may be trimmed, thereby to receive a pie crust shape or shell that substantially follows the interior contours of the dish. Typically, the pie pan will be selected for an aesthetically pleasing form that it is desired to impart to the pic.

During the baking of the shell, the dough tends to expand and become somewhat deformed or puffed up in relation to its original shape and can become detached from the anti-stick or non-stick coated surface of the pan. The sidewall expands laterally and the base expands or puffs up vertically. In particular, in the presence of the rigid wall of the pie pan, the sidewall expands laterally inward. Furthermore, the flat floor portion of the pastry shell expands upwardly due to the entrapment of air and moisture between the floor portion and the base of the pie pan. The expansion of the base can exacerbate the problem of deformation, as it effectively causes shrinkage of the pie shell towards the center, causing undesired distortion of the shell, once baked.

One approach towards the above problem is the use of approximately 1 kg ceramic baking weights. Baking weights of other materials and various shapes are also known.

SUMMARY OF THE INVENTION

The present invention seeks to provide a pie baking assist apparatus overcoming disadvantages of known art.

There is thus provided baking assist apparatus for use in the baking of an unbaked pie crust having a malleable dough base and a malleable peripheral dough wall extending transversely therefrom formed in and overlying a pie pan having a rigid base and a rigid peripheral wall extending transversely therefrom. The baking assist apparatus has a passive resistance band formed of a continuous, thin-walled, flexible, elongate web element formed of a heat resistant material having mutually parallel inward-facing and outward-facing surfaces separated by a predetermined web thickness, the surfaces terminating at first and second mutually parallel edges defining a web height therebetween. The dough wall has an outward-facing surface and an inward-facing surface, and the outward-facing surface of the web element is configured for positioning against the inward-facing surface of the dough wall of the pie crust, and the web element is configured to impart to the dough wall a manually applied compressive force causing compression thereof against the rigid peripheral wall of the pie pan such that the dough wall adopts the shape of the rigid peripheral wall and so as to adopt a selected thickness, and one or both of the edges of the web element are configured for impressing into a surface of the unbaked pie crust juxtaposed to the dough wall so as to assist in anchoring the web element in the compression position, thereby to fixate the pie crust dough wall portion and to resist deformation thereof during baking.

Additionally, the rigid peripheral wall of the pie pan has a predetermined closed, geometric shape, and wherein band is constructed so as to be deployable within and parallel to the rigid peripheral so as to be spaced therefrom by a predetermined uniform spacing S at all locations therealong.

Further, the band has a first, total length along its periphery and the rigid side wall of the pan has an interior face having a second, total length therealong, wherein the first total length is less than the second total length such that when the band is fully deployed within the pan, the band defines the spacing S from the rigid sidewall, the spacing equals a predetermined pie crust wall thickness.

Additionally, the rigid wall of the pan terminates in a peripheral rim at a predetermined height above the base of the pan, and the web has a height of magnitude that is no less than the difference between the predetermined height of the peripheral rim and the minimum desired thickness of the malleable dough base.

Further, the band has an inward-facing surface, and the baking assist apparatus also includes a band support element formed as a disc whose periphery is configured to fit within the band when fully deployed, and to assist the band in resisting inward deformation forces during baking.

Additionally, the band support element has a downward-facing surface and is configured to fit within the band so as to overlie the dough base, thereby to resist its tendency to puff up during baking.

Further, the band support element is formed with a plurality of vents extending through the thickness thereof, configured to release gas pressures accumulating within the dough base during baking.

Additionally, the band and the support element formed of an elastically deformable polymer.

Further, the band and the support element are formed of food grade silicone.

Additionally, the band is formed of an elastically deformable polymer, and wherein the baking assist apparatus also includes a band expander for insertion within the band when deployed, and for applying an outward pressure therealong.

Further, the band expander includes an adjustable rigid ring for placement within and parallel to the band; and a plurality of force transmission elements disposed along the periphery of the adjustable ring, each the force transmission element being radially mounted onto the periphery of the ring and having a force transmission head configured to engage the inward-facing surface of the web element so as to apply an outward force thereto.

Additionally, the first and second edges of the web element are of equal length.

Further, the rigid peripheral wall of the of pan slopes outwards, the edge of the web element configured for impressing into a surface of the unbaked pie crust is the first edge, and wherein the length of the first edge of the band is shorter than the length of the second edge of the band.

Additionally, the pie pan is a fluted pie pan whose rigid peripheral wall has a predetermined wavelike configuration, and wherein the outward-facing surface of the band is configured to have a similar configuration thereto, so as to be parallel thereto when positioned within the pan.

Further, the pie pan is a fluted pie pan whose rigid peripheral wall has a predetermined wavelike configuration, and wherein the outward-facing surface of the band and the periphery of the band support element are configured to have a similar configuration to that of the rigid peripheral wall, so as to be parallel thereto when positioned within the pan.

DETAILED DESCRIPTION

Reference is now made toFIGS.1A-1Cin which is depicted a pie pan10containing an unbaked pie crust or shell20, having therein baking assist apparatus100of which a passive resistance band30therein is depicted, in accordance with an embodiment of the invention.

Pan10is of generally conventional structure, being formed of metal and having a rigid base12, a rigid peripheral wall14extending transversely therefrom, which terminates in a rim15. It will be appreciated that pan10may alternatively be configured as a glass baking dish.

In the illustrated embodiment, wall14slopes outwards, being generally conical.

Unbaked pie crust20is formed of malleable, unbaked dough, and is formed as known in the art within pan10so as to overlie it and is typically manually molded to fit into the pan10so as to have a similar shape thereto. As seen, crust20has a malleable dough base22and a malleable peripheral dough wall24extending transversely therefrom, along and supported by peripheral wall14of pan10. As seen inFIG.1A, dough wall24has an outward-facing surface26which is formed against an inward-facing surface16of peripheral wall14of pan10, and an inward-facing surface28.

Band30is a continuous, thin-walled, flexible, clongate web element31having mutually parallel inward-facing and outward-facing surfaces, respectively referenced32and33. As indicated inFIG.1C, surfaces32and33are separated by a predetermined web thickness Tw, and terminate at first and second, lower and upper mutually parallel edges34and35, respectively, defining therebetween a web height Hw. Preferably, band is formed of a food grade silicone, as well known in the art.

Preferably, band30is dimensioned so that when fully extended and placed within the unbaked crust20, its outward-facing surface33overlies the inward-facing surface28of dough wall24in full-surface to surface touching, frictional engagement therewith, while outward-facing surface26of dough wall24is similarly maintained in full surface-to-surface touching engagement with inward-facing surface16of the pan peripheral wall14. When positioning the band30as described, the fingers of a user are employed by manually applying a compressive force to the band30and thus also to dough wall24, thereby to press both pairs into mutual touching engagement as described above. As seen particularly inFIGS.1C and1D, band30is also pushed downwards relative to pie crust20such that lower edge34of the band30is lightly impressed into a surface of the unbaked pie crust20juxtaposed to the dough wall24, thereby anchoring band30and thus further resist expansive pressures applied by the dough wall24when baked.

The described anchoring of web element31, the friction between the mutually touching surfaces of web element31and unbaked dough wall24, and the structural integrity of the web element31together help to resist expansion of the hitherto unbaked dough wall24during baking such that it generally retains its shape and position, thereby to produce a baked crust of high aesthetic quality. Furthermore, as the baked crust does not substantially shrink, as happens without using band30, the resulting pie shell has a volume that is substantially similar to the unbaked shell, therefore resulting in a pie whose size is larger than that obtained in the prior art.

As described above, band30has a conical shape which corresponds to the shape of peripheral wall14of pan10. In accordance with the present embodiment,(Lwu−Leu)=(Lwl−Lel) is proportional to SwhereinLwu is the circumferential length of inward-facing surface16of pan wall14where it meets rim15;Leu is the external circumferential length of upper edge35;Lwl is the circumferential length of inward-facing surface16of pan wall14where it meets base12;Lel is the external circumferential length of lower edge34; andS, as depicted inFIG.1C, is a uniform spacing between the outward-facing surface33of band30and inward-facing surface16of pan wall14. S also equals a desired thickness (Td) of the dough wall24, in both an unbaked state and also after baking. This is also reflected in the similar angular inclinations a of the outward-facing surface33of band30and inward-facing surface16of pan wall14, as depicted inFIG.1A.

Furthermore, in order to ensure substantial overlap of dough wall24by band30, the height (Hw) of its outward-facing surface33as measured between the top and bottom edges35and34, respectively, is such that Hw=Hr−Tb·(Sin α)−1, wherein Hr is the height of rim15above base12as measured along inward-facing surface16of pan10, and Tb is the thickness of dough base22.

Typical dimensions, by way of example only, are, for a conical pie pan10having a diameter D=23.5 cm, and wherein the desired dough thickness Td=3-5 mm, such that dB=D−2Td, in which dB is the diameter of band30.

The thickness Tw of web31is predetermined on the one hand, so as to provide sufficient stability in the force loading conditions as generally described below in conjunction withFIGS.15-17, while retaining sufficient flexibility so as to facilitate manipulation of the dough by a person's fingers through the web31, so as to mold the dough into full engagement with the inward-facing surface16of pan10. Typically, for a pan whose diameter is 23.5 cm and depth of 25-35 mm, a web thickness Tw of 2-3 mm is appropriate.

Reference is now made toFIG.14, which is an interior elevation of a portion of the web31of resistance band30as shown and described above in conjunction withFIGS.1A-5B, located in a pie crust during baking. As shown and described above, and as seen in the cross-sectional views ofFIGS.15A and15B, band30in its entirety may be either conical (FIG.15A) or cylindrical (FIG.15B), and has, in the present example, an axis of symmetry Z. The band30, which is a segment of a cone (FIG.15A) or an annulus (FIG.15B), also has an axis of bending Y.

As will be appreciated by persons skilled in the art, the ability of band30to be able to resist the expansion force Fe and thus to resist the expansion of the pie crust during baking is dependent on a number of components which include the following:

Anchoring Force (Fa): As described above and as depicted inFIGS.15A and15B, lower edge34of web31is positioned against or slightly indented into dough base22, so as to form a frictional interface therewith, so as to be quasi-anchored in position; the anchoring force being denoted as Fa.

Stiffness/Resistance to Flexure: While web31is highly flexible, it nonetheless has a certain inherent structural stiffness, namely a resistance to bending or flexure in the direction of bending axis Y. The stiffness is a function, inter alia, of the web thickness Tw as a proportion of its height Hw, wherein the higher the value of (Tw/Hw), the stiffer the web31.

It has been observed by the inventors that the use of band30during baking of the pie crust assists in the retention of the shape not only of the dough wall24, but also, to a certain extent, of the base22, reducing the extent to which the base puffs up during baking.

Referring now toFIGS.2-4B, there is seen a pie pan10with unbaked pie crust20and band30, substantially as shown and described above in conjunction withFIGS.1A-1B, but wherein baking assist apparatus100also includes a band support element, referenced40. Band support element40, is formed as a disc of typically uniform thickness whose periphery is configured to fit within band30when fully deployed within crust20so as to reinforce the outward radial resistance applied by the band in response to a tendency by the pie wall to not only expand and deform during baking. but also to sag due to vertical expansion of the crust base22.

According to one embodiment, band support element40is made of a lightweight material, typically food grade silicone, and may typically have a thickness Ts (FIG.3B) of approximately 5-10 mm. Accordingly, as opposed to the 1 kg weights used in the art to weigh down the pastry base so as to prevent it from expanding, support element40typically has a weight of no more than about 250-500 grams. As seen inFIGS.4A and4B, support element40(FIGS.4A and4B) completely overlies base22, thereby resisting its tendency to puff up during baking. An advantage of the present support element is that its resistance to the puffing up of the base is not as a result of its mass, per se, but as a result of its shape and inherent stiffness. As seen, it is configured to be fully inserted within band30so as to fully overlay base22and so as to apply a substantially uniform force thereacross. Furthermore, once the pie begins to bake, the expansion of the pie wall which seeks to compress band30inwards, also has the effect of compressing the band30against the support element40, further increasing its resistance to the expansion of base22. This mutual anchoring of band30and element40serves also to supplement the anchoring force Fa (FIG.15A) and the inherent resistance to rotation of web31.

It will thus be appreciated that that baking assist apparatus100operates efficiently as an integrated unit, resisting expansion and deformation of the pie crust as whole, thereby facilitating maximum retention of the desired shape.

Optionally, as seen inFIGS.3A and3B, support element40may also be provided with a plurality of vents42for allowing moist air to escape and thus reducing pressure that would otherwise be applied by pie base22as it seeks to expand.

So as to fit precisely within band30, the angular inclination of the outward-facing surface44of band support element40is equal to that of the inward-facing surface32of band30, denoted in the drawings as a.

In the present embodiment, both band30and support element40are conical, so as to have lower and upper edges of different peripheral lengths or circumferences. In the illustrated embodiment, as seen inFIG.2, the lower edge of support element40is designated46and the corresponding lower edge of inward-facing surface32of band30is designated34. As seen in the drawings, particularly inFIGS.3B-4B, these lower edges are substantially equal in length, such that lower face48of support element40is substantially coplanar with lower edge34of band30(FIGS.3B and4B). In this situation, it is envisaged that baking assist apparatus100is dimensioned for use with a selected baking pan10of dimensions so as to obtain full engagement of band30with peripheral dough wall24, as described above in detail, in conjunction withFIGS.1A-1D. In the case of a round pan10, full engagement is obtained by using a band whose radius equals the radius of the pan minus a space S equal to the thickness of the peripheral dough wall Td, as shown and described above.

In accordance with an alternative embodiment, it is envisaged that it may be sought to employ a support element40whose lower edge46has a peripheral length or circumference that is greater than the corresponding dimension of lower edge34of band30. Accordingly, while support element40can be axially inserted into band30until lower face48of support element40is substantially coplanar with lower edge34of band30, this will require application of a force so as to cause an outward or radial expansion of band30. This may be useful in a case in which it is sought to use band30in a pan10which would otherwise result in space S and dough wall thickness Td that is greater than desired, or if it is sought to obtain a thinner than usual pie wall thickness Td. For such situations, support element40may be formed with internal stiffening elements, rods or the like (not shown), so as to enable its forced insertion into band30, as described.

Referring now toFIGS.5A-5C, there is shown a baking assist apparatus500which is generally similar to apparatus100shown and described hereinabove in conjunction withFIGS.2A-4B, except as described herein. Accordingly, components and features of apparatus500that are similar to such components and features shown and described above in conjunction with apparatus100, are depicted herein with the same reference numerals but having a prefix “5”, and are not otherwise described again10herein in detail, except as may be required so as to understand the present embodiment.

It will thus be appreciated that baking assist apparatus500is configured for use with a baking pan510whose sidewall514is perpendicular with respect to the base512. Accordingly, both band530and support element540are cylindrical in shape, as are inward and outward-facing surfaces532and533of band530, and outward-facing surface544of support element540.

As described above, in conjunction withFIGS.2-4B, it may be desirable to expand passive resistance band30, whether to make the band fit better within the baking pan10(FIGS.1A-4B), or to apply extra force to the dough wall24(FIGS.1A-4B).

Accordingly, and with reference toFIGS.6A-7, baking assist apparatus100may also include an adjustable band expander50, shown schematically inFIG.6A. Expander50is configured to fit inside resistance band30after deployment thereof, namely, after band30has been opened out to its full position within the dough shell20, and to apply an outward pressure along the band, as depicted by arrows52. The effect of the expansion is either to bring the outward-facing surface33of web element31into touching engagement with pie wall24or, as indicated by arrow61inFIG.7, to apply an outward pressure to the pie wall24so as to limit or reduce its thickness.

As seen inFIG.7, expander50typically includes an adjustable rigid ring54for placement within and parallel to band30, and a plurality of force transmission elements56radially disposed along the periphery of adjustable ring54. Typically, cach transmission element56has a force transmission head58mounted onto ring54via a connector59. Heads58are operative to engage inward-facing surface32so as to apply an outward force thereto, as described. In one embodiment, each head58and connector59are formed as a single element made of a suitable heat resistant food grade polymer, although alternative configurations and alternative materials, such as stainless steel, may also be employed.

As mentioned, ring54is rigid and adjustable, and may be made from any suitable material such as stainless steel or a rigid, food grade polymer onto which transmission elements56can be mounted. Typical, non-limiting dimensions, of ring54, by way of example, are 10 mm in height and 0.4 mm thick.

As seen schematically inFIG.6B, there is provided an expansion mechanism60, typically having tightly fitting mutually mating male and female ends, referenced respectively62and64, achievable by any suitable high friction silicone coating, as known in the art. Alternatively, other types of selectably lockable mechanisms may be employed, such as a locking screw or other suitable fastener.

Reference is now made toFIG.8which illustrates a baking assist apparatus800for use with fluted pie pan810, in accordance with a further embodiment. These components are generally similar to those shown and described above in conjunction withFIGS.1A-4B, except as described herein. Accordingly, components and features shown in the embodiment ofFIGS.8-9Bthat are similar to such components and features shown and described above in conjunction withFIGS.1A-4B, are depicted herein with the same reference numerals but having a prefix “8”, and are not otherwise described again herein in detail, except as may be required so as to understand the present embodiment.

Fluted pan810may have a solid, fully integrated base812, or it may be formed as a ring with a circular insert which serves as a removable base, for added convenience after a pie has been fully baked and it is sought to remove the pie from the pan. This option is indicated by broken line812′.

Fluted pan810has a conical peripheral wall814which has a generally wavelike configuration composed of an alternating pattern of convex recesses815interspersed with V-shaped notches817. Baking assist apparatus800includes a fluted passive resistance band830and a fluted band support element840, the exterior surfaces of which are configured to be similar to that of the wall814, and so as to be parallel thereto when in position within the pan810. As is readily seen in the drawing, band830has a series of alternating rounded protrusions835and V-shaped protrusions837which are proportioned and positioned so as to correspond to the recesses and notches of pan810when band830is placed therewithin, but spaced therefrom in accordance with the desired thickness of the pie crust. Correspondingly, band support element840has a series of alternating rounded protrusions845and V-shaped protrusions847which are proportioned and positioned so as to fit snugly into to the recesses and notches of band830when clement840is placed therewithin.

The operation and functioning of the presently illustrated and described baking assist apparatus800and fluted pie pan810are generally as shown and described above in conjunction withFIGS.1A-4B, and are thus not described again herein. However, an advantage of the configuration of band830is in its ability to withstand the expansion and deformation pressures which the pie crust generally, and the pie wall in particular, undergoes during baking. As seen, in contrast to the conical configuration of band3010(FIGS.1A-4B), the current band830may be considered to be essentially segmented, namely, formed of a plurality of overlapping structural units, each formed of a single curved protrusion835formed contiguously with a pair of surrounding V-shaped protrusions837. While each protrusion has its own, unique structural integrity, its inclusion as part of the above structural units in a force distribution arrangement therewith serves to enhance the structural integrity of the band830, as a whole.

Furthermore, while band30is of uniform thickness, typically 3 mm, as stated above, present fluted band830has a thickness that is not necessarily uniform. Typically, the thickness Tc of the corners837′ may be 20-40% greater than the standard thickness Ts of other portions of fluted band830, as indicated inFIG.17.

Reference is now made toFIGS.16A and16B, illustrating a portion of the web831of fluted resistance band830as shown and described above in conjunction withFIG.8, as it would be positioned during baking. Fluted band830in its entirety may be either conical, as shown and described in conjunction withFIG.8, or cylindrical (not shown), and has an axis of symmetry Z and an axis of bending Y.

As will be appreciated by persons skilled in the art, the ability of band30to be able to resist the expansion force Fe and thus to resist the expansion of the pie crust during baking is dependent on a number of components which include anchoring force (Fa) (FIG.17), as shown and described above in conjunction withFIGS.14-15B; and stiffness/resistance to flexure. While web831is highly flexible, it nonetheless has a certain inherent structural stiffness, namely a resistance to bending or flexure in the direction of bending axis Y, as described above. In the present embodiment, the division of band830into overlapping structural units of protrusions835and837enhances its overall structural integrity and stiffness.

Referring now toFIGS.9A and9B, baking assist apparatus800(FIG.8) may also include an adjustable band expander850. Expander850is generally similar to expander50as shown and described above in conjunction withFIGS.6A-7, and is thus not described specifically again, herein, except with regard to features specific to the present embodiment. In the drawings, there is seen a single structural unit composed of a single curved protrusion835and a pair of juxtaposed V-shaped protrusions837. Each curved protrusion has an inward-facing recessed curved surface835′ associated therewith. Each V-shaped protrusion has an inward-facing notch837′ associated therewith. As seen, in order to properly engage curved surface835′, transmission element56(FIG.7) is provided as a generally curved force transmission head858, mounted onto ring54by connector59. In order to engage notch837′ however, transmission element56may have a single protrusion or fin859mounted directly onto ring54.

It will be appreciated by persons skilled in the art, that the above-described baking assist apparatus, generally, and the passive resistance band thereof, in particular, may be provided so as to have different aesthetic configurations. Accordingly, by way of non-limiting example, and with reference toFIGS.10-13, differently configured passive resistance bands are illustrated, as described below, it being inherent that they are adapted for use with baking pans of similar configuration, and in association with which may be provided band support elements and band expanders, as part of the baking assist apparatus, also suitably configured for use therewith.

Referring now toFIG.10, there is seen a circular or elliptical fluted passive resistance band1030formed of a uniform arrangement of juxtaposed rounded protrusions1035, connected along vertical portions terminating in inward-facing ribs1036.

Referring now toFIGS.11and12, there are seen two similar versions of a fluted passive resistance band1130formed as an oblong. Band1130is similar to band830, shown and described above in conjunction withFIG.8, in as much as it has a series of alternating rounded protrusions1135and V-shaped protrusions1137which are proportioned and positioned so as to correspond to the recesses and notches of a correspondingly shaped pan (not shown) when placed therewithin, but spaced therefrom in accordance with the desired thickness of the pie crust. Correspondingly, a band support element (not shown) for use with band1130has a series of alternating rounded protrusions and V-shaped protrusions which are proportioned and positioned so as to fit snugly into to the recesses and notches of band1130when placed therewithin.

Referring now briefly toFIG.13, there is seen a fluted passive resistance band1330composed of an alternating pattern of convex recesses1335interspersed with V-shaped notches1337. It is generally similar to the embodiments ofFIGS.11and12except that it is formed as a heart shape, and is thus not described further herein.

It will be appreciated by persons skilled in the art that the scope of the present invention is not limited by what has been shown and described hereinabove, merely by way of example. rather, the scope is limited solely by the claims, which follow: