Dough packaging and method for dough processing

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

• a. providing a packaging having a molded base portion and a top portion, said molded base portion formed of a bakeable material, said molded base portion is formed of a cryogenic plastic material, said molded base portion has a thickness that is no more than about 3 mils, said molded base portion including at least one cavity section that at least partially receives said dough product, said molded base portion formed from a flat sheet of plastic material having a composition, a thickness and which said sheet of plastic material is molded by controlled parameters to form said molded base portion having said at least one cavity section, said molded base portion maintaining a memory after being formed and configured such that said molded based portion at least partially reverts back to a shape of said flat sheet of plastic material during said baking of said dough product such that at least a majority of said at least one cavity section is absent from said molded base portion, said molded base portion configured to remain in such post-baked shape after cooling of said molded base portion;
• said top portion releasably connected to said base portion while said dough product is at least partially positioned in said at least one cavity section to thereby entrap said dough product between said molded base portion and said top portion, said top portion partially or fully sealed to said molded base portion by an adhesive or melted bond, a thickness of said top portion is the same or less than a thickness of said molded base portion;
• b. removing said packaging from a refrigerated or frozen environment;
• c. at least partially removing said top portion from said molded base portion prior to fully baking said dough product while in said molded base portion;
• d. baking said dough product while in said at least one cavity section of said molded base portion by inserting said molded base portion in a heated environment, said molded base portion reverting partially or fully back to said shape of said flat sheet of plastic material during said baking of said dough product to cause said at least one cavity section to be substantially eliminated during said step of baking to form a post baked base portion shape, said post-baked base portion shape having the same as or substantially the same shape of said flat sheet of plastic material, said molded base portion remaining in said post baked base portion shape after completion of said baking of said dough product, said molded base portion configured to maintain a pre-baked shape during at least 5% of a total baking time of said dough product to enable said dough product to at least partially set prior to said molded base portion beginning to form into said post-baked base portion shape during said baking of said dough product;
• e. removing said molded base portion and said baked dough product from said heated environment, said molded base portion in said post-baked base portion shape when removed from said heated environment;
• f. at least partially cooling said baked dough product while on said molded based portion;
• and,
• g. removing said baked dough product from said molded base portion, said molded base portion in said post-baked base portion shape when said baked dough product is removed from said molded base portion wherein said baked dough product is a muffin that substantially has a shape of a muffin top that is substantially or fully absent a traditional shape of a base of a muffin, said molded base portion configured to maintain a pre-baked shape until after a partial or full setting of a top portion of said muffin and then said molded base portion begins to form into a post-baked base portion shape during further baking of said dough product to cause the base of said muffin to reform or merge into said top portion of said muffin prior to said muffin being fully baked.