Edible container for foodstuffs and process for producing the same
An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.
1. A process comprising:
pouring a liquid batter into a baking mold;
partially cooking the liquid batter with the baking mold in a closed position to form a single layer sheet of partially cooked batter;
opening the baking mold after forming the sheet of partially cooked batter;
depositing on the sheet of partially cooked batter an ingredient selected from the group consisting of cereals, fruit flakes and combinations thereof;
closing the baking mold after depositing the ingredient;
fully cooking the sheet of partially cooked batter on which the ingredient is deposited, and a pattern on a lower plate of the baking mold forms a network of lines on a bottom surface of the sheet;
transporting the baking mold through a continuous baking oven during the partial cooking and the fully cooking, and the ingredient is deposited on the sheet while the baking mold is in the continuous baking oven; and
providing a desired shape to the sheet, after the fully cooking, to form an edible container comprising an inner surface and an outer surface, and the network of lines raise over the inner surface of the edible container.
2. The process of claim 1 comprising:
rolling the sheet into a cone, after the fully cooking, to form the edible container.
3. The process of claim 1 comprising:
applying a fat-based coating to the inner surface of the edible container by an operation selection from the group consisting of spraying and showering.
4. The process of claim 1 , wherein the outer surface of the container has a smooth texture with embedded flakes of the ingredient.
5. The process of claim 1 , wherein the baking mold comprises a flat upper baking plate.
6. The process of claim 1 , wherein the partially baking and the fully baking are performed at a temperature from 175 to 205° C.
7. The process of claim 1 , wherein the partially baking is performed for 10 seconds.