Self-supporting element used during the fermentation and baking of bread making products

A self-supporting element for supporting bakery or pastry products during the steps of at least one of fermentation and baking,

• wherein said element is a self-supporting element which has non-stick properties, which includes a plurality of preformed recesses having any desired lengths, widths and shapes corresponding to lengths, widths and shapes of bakery or pastry products to be disposed therein, and which is adapted so as to rest removably on a supporting means having a flat bottom and upstanding flanges at the periphery of said flat bottom so as to limit movements of said self-supporting element in the plane of said flat bottom,
• and wherein said self-supporting element consists essentially of a fabric selected from the group consisting of woven, knitted and non-woven fibers selected from the group consisting of glass fibers, carbon fibers, ceramic fibers and combinations thereof, said fabric having been treated by at least one of an impregnation step and a coating step with elastomers or silicone resins, then preformed to have said recesses and stiffened respectively by vulcanization of the elastomers or by curing of the silicone resins, thereby providing said non-stick properties and said self-supporting characteristic whereby said self-supporting element retains its shape and is self-supporting in the absence of any foreign, shape-defining, rigid components coupled thereto or mounted to the supporting means;
• and means for stiffening and protecting said self-supporting element to avoid flabbiness and rapid wear thereof.

A self-supporting element for supporting bakery or pastry products during the steps of at least one of fermentation and baking,

• wherein said element is a self-supporting element which has non-stick properties, which includes a plurality of preformed recesses having lengths, widths and shapes corresponding to lengths, widths and shapes of bakery or pastry products to be disposed therein, and which is adapted so as to rest removably on a supporting means which limits movement thereof in a plane of said supporting means,
• wherein said self-supporting element is a fabric selected from the group consisting of woven, knitted and non-woven fibers selected from the group consisting of glass fibers, carbon fibers, ceramic fibers and combinations thereof,
• said fabric having strands treated by at least one of impregnation and coating with elastomers or silicone resins, then preformed by molding or by pressing and stiffened respectively by vulcanization of the elastomers or by curing of the silicone resins, thereby providing said non-stick properties and said self-supporting characteristic,
• wherein said self-supporting element includes stiffened and protected portions which are thicker than other areas of the element, at the periphery of said self-supporting element, so as to stiffen and protect the periphery of said self-supporting element.

A self-supporting element for supporting bakery or pastry products during the steps of at least one of fermentation and baking,

• wherein said element is a self-supporting element which has non-stick properties, which includes a plurality of preformed recesses having any desired lengths, widths and shapes corresponding to length, widths and shaped of bakery or pastry products to be deposed therein, and which is adapted so as to rest removably on a supporting tray having a flat bottom and upstanding flanges at the periphery of said flat bottom so as to limit movements of said self-supporting element in the plane of said flat bottom,
• wherein said self-supporting element consists essentially of a fabric selected from the group consisting of woven, knitted, and non-woven fibers selected from the group consisting of glass fibers, carbon fibers, ceramic fibers and combinations thereof, said fabric having strands treated by at least one of impregnation and coating with elastomers or silicone resins, then preformed by pressing and is stiffened, once pressed, respectively by vulcanization of the elastomers or by curing of the silicone resins, thereby providing said non-stick properties and said self-supporting characteristic whereby said self-supporting element retains its shape and is self-supporting in the absence of any foreign, shape-defining, rigid components coupled thereto or mounted to the supporting tray, said self-supporting element being entirely occluded so as to be adapted to receive liquid doughs.

A versatile equipment for supporting bakery or pastry products during the steps of at least one of fermentation and baking, which comprises:

• a substantially rectangular tray having a substantially flat bottom and upstanding flanges extending along a periphery of said flat bottom, and
• at least one self-supporting element which has non-stick properties, which includes a plurality of preformed recesses having any desired lengths, widths and shapes corresponding to lengths, widths and shapes of bakery or pastry products to be disposed therein, and which is adapted so as to rest removably on said substantially flat bottom of said tray so as to be transversely retained by said upstanding flanges,
• and wherein said self-supporting element consists essentially of a fabric of woven, non-woven or knitted fibers selected from the group consisting of glass fibers, carbon fibers, ceramic fibers and combinations thereof, said fabric having been treated by at least one of impregnation and coating with elastomers or silicone resins, then preformed and stiffened respectively by vulcanization of the elastomers or by curing of the silicone resins so as to provide said non-stick properties;
• said self-supporting characteristic whereby said self-supporting element retains its shape and is self-supporting in the absence of any foreign, shape-defining, rigid components coupled thereto or mounted to the tray;
• and so that any portion of said self-supporting element subjected to wear is protected so as to avoid rapid wear.