Edible baked cup-shaped product and method for making same

Claim 1

THE METHOD OF PRODUCING AN EDIBLE BAKED CUP-SHAPED PRODUCT HAVING A HEIGHT AT LEAST EQUAL TO ITS BASE DIAMETER IN AN ENCLOSED MOLD WHICH CONSISTS IN DEPOSITING A PREDETERMINED QUANTITY OF LEAVENED DOUGH IN THE BOTTOM OF A FEMALE MOLD CAVITY HAVING UPWARDLY DIVERGING SIDES, INSERTING A CUP-SHAPED MALE MOLD AXIALLY INTO SAID CAVITY TO FORM THEREWITH A CUP-SHAPED CHAMBER FOR CONFINING SAID DOUGH THEREIN AND HAVING A CHAMBER BOTTOM AT LEAST ABOUT 7/16 INCH AND A CONTIGUOUS UPSTANDING ANNULAR UPWARDLY DIVERGING CHAMBER SIDE WALL HAVING A SUBSTANTIALLY CONSTANT THICKNESS AT LEAST ABOUT 5/16 INCH, SAID MALE MOLD BEING FORMED WTTH A HOLLOW INTERIOR AND OPEN TOP, AND INCLUDING OPENINGS FOR AN UPWARD CIRCULATION OF HEATED AIR DURING BAKING OF THE PRODUCT FROM AROUND THE EXTERIOR OF SAID FEMALE MOLD TO THE OPEN TOP INTERIOR OF SAID MALE MOLD FOR BAKING THE INTERIOR WALL OF SAID PRODUCT, SELECTING SAID PREDETERMINED DOUGH QUANTITY TO FILL SUBSTANTIALLY ONLY SAID CHAMBER BOTTOM, INCLUDING IN SAID DOUGH A CHEMICAL LEAVENING AGENT TO PROVIDE RAISING OF SAID DOUGH DURING BAKING TO FILL SAID CHAMBER SIDE WALL, PLACING SAID MOLDS AND DOUGH IN A BAKING ENVIRONMENT TO PROVIDE A BAKING OF SAID DOUGH AND AN EXTRUSION OF SAID DOUGH IN SAID BOTTOM CHAMBER LATERALLY AND UPWARDLY INTO SAID SIDE WALL CHAMBER AND A RINSING THEREOF IN SAID CHAMBER SIDE WALL, AND FORMING SAID CHAMBER BOTTOM WITH A THICKNESS GREATER THAN THE THICKNESS OF SAID SIDE WALL CHAMBER AND SUFFICIENT IN RELATION TO THE HEIGHT AND THICKNESS OF SAID CHAMBER SIDE WALL SO AS TO PROVIDE DURING BAKING A RELATIVELY PROLONGED FLOW OF DOUGH FROM SAID BOTTOM INTO SAID SIDE WALL TO AUGMENT THE RISING ACTION OF THE DOUGH THEREIN AND TO FILL AND CRACKS AND FISSURES FORMED IN SAID CHAMBER SIDE WALLS.

Claim 2

THE METHOD OF PRODUCING AN EDIBLE BAKED CUP-SHAPED PRODUCT HAVING A HEIGHT AT LEAST EQUAL TO ITS BASE DIAMETER IN AN ENCLOSED MOLD WHICH CONSISTS IN DEPOSITING A PREDETERMINED QUANTITY OF LEAVENED DOUGH IN THE BOTTOM OF A FEMALE MOLD CAVITY HAVING UPWARDLY DIVERGING SIDES, INSERTING A CUP-SHAPED MALE MOLD AXIALLY INTO SAID CAVITY TO FORM THEREWITH A CUP-SHAPED CHAMBER FOR CONFINING SAID DOUGH THEREIN AND HAVING A CHAMBER BOTTOM AT LEAST ABOUT 7/16 INCH AND A CONTIGUOUS UPSTANDING ANNULAR UPWARDLY DIVERGING CHAMBER SIDE WALL HAVING A SUBSTANTIALLY CONSTANT THICKNESS AT LEAST ABOUT 5/16 INCH, SAID MALE MOLD BEING FORMED WTTH A HOLLOW INTERIOR AND OPEN TOP, AND INCLUDING OPENINGS FOR AN UPWARD CIRCULATION OF HEATED AIR DURING BAKING OF THE PRODUCT FROM AROUND THE EXTERIOR OF SAID FEMALE MOLD TO THE OPEN TOP INTERIOR OF SAID MALE MOLD FOR BAKING THE INTERIOR WALL OF SAID PRODUCT, SELECTING SAID PREDETERMINED DOUGH QUANTITY TO FILL SUBSTANTIALLY ONLY SAID CHAMBER BOTTOM, INCLUDING IN SAID DOUGH A CHEMICAL LEAVENING AGENT TO PROVIDE RAISING OF SAID DOUGH DURING BAKING TO FILL SAID CHAMBER SIDE WALL, PLACING SAID MOLDS AND DOUGH IN A BAKING ENVIRONMENT TO PROVIDE A BAKING OF SAID DOUGH AND AN EXTRUSION OF SAID DOUGH IN SAID BOTTOM CHAMBER LATERALLY AND UPWARDLY INTO SAID SIDE WALL CHAMBER AND A RINSING THEREOF IN SAID CHAMBER SIDE WALL, AND FORMING SAID CHAMBER BOTTOM WITH A THICKNESS GREATER THAN THE THICKNESS OF SAID SIDE WALL CHAMBER AND SUFFICIENT IN RELATION TO THE HEIGHT AND THICKNESS OF SAID CHAMBER SIDE WALL SO AS TO PROVIDE DURING BAKING A RELATIVELY PROLONGED FLOW OF DOUGH FROM SAID BOTTOM INTO SAID SIDE WALL TO AUGMENT THE RISING ACTION OF THE DOUGH THEREIN AND TO FILL AND CRACKS AND FISSURES FORMED IN SAID CHAMBER SIDE WALLS.