Dough Packaging and Method of Dough Processing

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

• a. providing a packaging having a base portion and said dough product, said base portion formed of a bakeable material, said base portion including a first cavity section configured to at least partially contain said dough product, said base portion formed of a plastic material that at least a majority of said base portion reverts partially or fully back to its original shape such that a majority of said first cavity section is absent from said base portion during the baking of said dough product in said base portion when heat is applied to both the base portion and said dough product, and which base portion remains in a post-heated shape after completion of the baking of said dough product when heat is no longer applied to said base portion;
• and,
• b. baking said dough product in said base portion, said base portion reverting partially or fully back to its original shape during said baking of said dough product in said base portion such that said first cavity section in said based portion is substantially absent from said based portion, said first cavity section not reforming in said base position after said base portion is fully cooled, said base portion configured to maintain said pre-baked shape until after a partial or full setting of said dough product and then said base portion begins to form into said post-baked base portion shape during further baking of said dough product.

A method for baking a dough product that forms a muffin top-type product when said dough product is baked comprising the steps of:

• a. providing a packaging having a base portion, a top portion and said dough product, said base portion formed of a bakeable material, said base portion including a first cavity section configured to at least partially contain said dough product, said base portion formed of a plastic material that at least a majority of said base portion reverts partially or fully back to its original shape such that a majority of said first cavity section is absent from said base portion during the baking of said dough product in said base portion when heat is applied to both the base portion and said dough product, and which base portion remains in a post-heated shape after completion of the baking of said dough product when heat is no longer applied to said base portion, said top portion releasably connected to said base portion while said dough product is at least partially positioned in said first cavity section to thereby entrap said dough product between said based portion and said top portion, a thickness of said top portion is the same or less than a thickness of said base portion;
• b. at least partially removing said top portion from said base portion prior to fully baking said dough product while in said base portion;
• and,
• c. baking said dough product in said base portion by inserting said base portion in a heated environment, said base portion reverting partially or fully back to its original shape during said baking of said dough product in said base portion such that said first cavity section in said based portion is substantially absent from said based portion, said first cavity section not reforming in said base position after said base portion is fully cooled, said base portion remaining in said post-baked shape after completion of said baking of said dough product, said baked dough product forming having a shape of a muffin top that is substantially or fully absent a traditional shape of a base portion of a muffin, said base portion configured to maintain said pre-baked shape until after a partial or full setting of a top portion of said muffin and then said base portion begins to form into said post-baked base portion shape during further baking of said muffin to cause a base of said muffin to reform or merge into said top portion of said muffin prior to said muffin being fully baked;
• d. removing said base portion and said baked dough product from said heated environment, said base portion in said post-baked shape when removed from said heated environment;
• e. at least partially cooling said baked dough product while on said base portion;
• and,
• f. removing said baked dough product from said base portion, said base portion in said post-baked base portion shape when said baked dough product is removed from said base portion.