| 摘要 |
An apparatus, method, and system for baking individual dough products or a plurality of dough products. A flexible, adjustable baking structure, such as a baking strip, is secured about the perimeter of at least one dough intermediate before baking on a flat pan. The flexible, adjustable baking structure acts as a temporary pan-like edge that allows the dough intermediates to evenly crisp and brown during baking while retaining its shape. The flexible, adjustable baking structure can be packaged along with a plurality of dough products, or packaged separately. The flexible baking strip allows a user to prepare any quantity of dough products on any type of flat, unwalled pan without compromising desired baked characteristics such as shape, visual appearance, taste and/or texture.
|
