| 摘要 |
FIELD: food engineering, in particular, equipment for preparing of culinary products such as fancy cakes, biscuits etc. ^ SUBSTANCE: pan for preparing of culinary products has flexible base comprising side wall with upper end defining opening, and rigid annular carcass. Upper rim is extending radially from side wall at the level of base opening. Annular carcass is fixed on upper rim along the entire periphery at predetermined distance from opening. Method for removing of culinary product from pan involves placing pan with its bottom onto support; applying pressure to carcass in direction of support so as to bend side wall. ^ EFFECT: simplified construction providing holding of liquid product and allowing ready solid product to be suitably removed from pan. ^ 10 cl, 6 dwg |
