초록 ▼

A method of par-baking a foodstuff includes the steps of providing a raw foodstuff having a generally planar top surface, the foodstuff once par-baked being adapted for a completion of the cooking with a topping on the top surface thereof. A topping-substitute having a thermal insulation value corre

A method of par-baking a foodstuff includes the steps of providing a raw foodstuff having a generally planar top surface, the foodstuff once par-baked being adapted for a completion of the cooking with a topping on the top surface thereof. A topping-substitute having a thermal insulation value corresponding generally to that of the topping is disposed on the top surface of the foodstuff. The foodstuff is par-baked with the topping-substitute thereon, and the topping-substitute is then removed from the par-baked foodstuff.

대표청구항 ▼

A method of par-baking a foodstuff intended to be subsequently cooked with an edible topping having a given thermal insulation value and a given moisture vapor permeability on the top surface thereof, comprising the steps of: (A) providing a raw foodstuff having a top surface, the foodstuff once par

A method of par-baking a foodstuff intended to be subsequently cooked with an edible topping having a given thermal insulation value and a given moisture vapor permeability on the top surface thereof, comprising the steps of: (A) providing a raw foodstuff having a top surface, the foodstuff once par-baked being adapted for completion of the baking with a topping on the top surface thereof; (B) placing on the top surface of the raw foodstuff a topping-substitute having a thermal insulation value and moisture vapor permeability corresponding generally those of the topping; (C) par-baking the foodstuff with the topping-substitute on the top surface thereof as both a thermal barrier and a moisture vapor barrier, thereby to decrease the rate of heat transfer to the foodstuff top surface and the rate of moisture vapor transfer from the foodstuff top surface during par-baking relative to par-baking without the topping-substitute; and (D) removing the topping-substitute from the par-baked foodstuff; whereby upon completion of the subsequent cooking of the foodstuff with the topping thereon, the foodstuff simulates a foodstuff baked entirely with the topping thereon.