Production of baked goods without physical working of the ingredients

Claim 1

IN THE PRODUCTION OF AN EDIBLE FOOD PRODUCT UTILIZING DOUGH INGREDIENTS WHEREIN THE SOLID AND LIQUID CONSTITUENTS OF SAID DOUGH INGREDIENTS ARE NORMALLY WORKED INTO A DOUGH MASS, THE IMPROVEMENT OF ASSEMBLING SAID DOUGH INGREDIENTS IN CONDITION FOR BAKING WITHOUT PHYSICAL WORKING THEREOF, SAID IMPROVEMENT COMPRISING DISTRIBUTING THE SOLID CONSTITUENTS OF SAID DOUGH INGREDIENTS IN THE DRY STATE ON A BAKING SURFACE IN LOOSE, FINELY DIVIDED CONDITION UNTIL AN UNCOMPACTED LAYER OF SUITABLE THICKNESS IS OBTAINED, INCORPORATING IN SAID LAYER THE LIQUID CONSTITUENTS WHILE MAINTAINING SAID LAYER IN A GENERALLY QUIESCENT STATE, AND BAKING SAID LAYER WITHOUT DISTURBANCE TO THE GENERAL DISPOSITION OF THE INGREDIENTS THEREIN.