Dough packaging and method for dough processing

A method for processing a self sheeting dough product comprising the steps of:

• a. providing a packaging having a base portion, a top portion and a venting arrangement, said top portion connected to said base portion, said top portion partially or fully sealed to said base portion, said base portion and said top portion forming at least one cavity section designed to at least partially receive said dough product, said cavity having a cavity width that is greater than a cavity height, said venting arrangement designed to enable moisture, gas, or combinations thereof to escape from said cavity as said dough product is proofed, baked or combinations thereof in said base portion, said venting arrangement including one or more arrangements selected from the group consisting of i) at least one small opening in said top portion, ii) at least one small opening in said base portion, iii) at least one small opening positioned between said top portion and said base portion, iv) at least one formable small opening in said top portion that forms after a predefined pressure is exceed in said cavity, v) at least one formable small opening in said base portion that forms after a predefined pressure is exceed in said cavity, and vi) at least one formable small opening positioned between said top portion and said base portion that forms after a predefined pressure is exceed in said cavity;
• b. placing said dough product between said top portion and said base portion and connecting said top portion to said base portion such that said dough product is placed in said cavity;
• and,
• c. proofing, baking or combinations thereof of said dough product while said top portion is connected to said base portion, said venting arrangement enabling gas, moisture, or combinations thereof to escape from said cavity during said proofing, baking or combinations thereof of said dough product.

A method for processing a self sheeting dough product comprising the steps of:

• a. providing a packaging having a base portion, a top portion and a venting arrangement, said base portion formed of a flexible plastic material, said base portion has a thickness that is no more than about 6 mils, said base portion is a cryogenic plastic material;
• said top portion formed of a flexible plastic material, said top portion has a thickness that is no more than about 6 mils, said top portion is a cryogenic plastic material, said base portion and said top portion forming at least one cavity section when connected together, said at least one cavity designed to at least partially receive said dough product, said cavity having a cavity width that is greater than a cavity height, said cavity having a generally cross-section shape, said top portion partially or fully sealed to said base portion by an adhesive or melted bond, said top portion releasably connected to said base portion, a thickness of said top portion is the same or less than a thickness of said base portion;
• said venting arrangement enabling moisture, gas, or combinations thereof to escape from said cavity as said dough product is proofed thereof in said cavity portion, said venting arrangement including one or more arrangements selected from the group consisting of i) at least one small opening positioned between said top portion and said base portion, ii) at least one formable small opening in said top portion that forms only after a predefined pressure is exceeded in said cavity, and iii) at least one formable small opening positioned between said top portion and said base portion that forms only after a predefined pressure is exceeded in said cavity;
• b. placing said dough product between said top portion and said base portion and connecting said top portion to said base portion such that said dough product is placed in said cavity;
• and,
• c. proofing, baking or combinations thereof of said dough product while said top portion is connected to said base portion, said venting arrangement enabling gas, moisture, or combinations thereof to escape from said cavity during said proofing, baking or combinations thereof of said dough product.