| 摘要 |
Process and apparatus for preparing baked products in tray-shaped cans, whereby venting means are provided as part of the baking apparatus for transfer of generated steam and gases from the inside of the can. Covers are provided with channels for directing the outflow of steam and gases through a partially clinched lid of a tray-shaped baking can, while the baking is taking place. The baked product is permitted to rise uniformly, with no deformation that would normally occur when the steam and gases act to depress the baked product if they are confined to the baking can. Because a lighter, lower water-active batter is required for the process of the invention, the resulting baked product is light and evenly baked and has a substantially extended shelf-life.
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