Method of baking pre-proofed frozen dough in an ovenable self-opening container

Claim 1

A method for baking a pre-proofed frozen dough product by utilizing a self-opening, rectilinearly-shaped, ovenable storage and preparation container comprising the steps of: (a) placing a pre-proofed dough ingot within said container, then overwrapping said container and freeze sttoring the overwrapped container, said container comprising: (i) opposing side walls, (ii) opposing end walls, (iii) a bottom panel, (iv) hook-shaped closure flaps which are intergrally formed as extensions of said side walls and which are foldedly inserted into slits in said end walls so that the side and end walls remain immovably upright, (v) opposing longitudinally-paralled top closure panels folded downwardly along fold lines located along the top of said paralled side walls so as to form adjacently abutting closure panels which are upwardly and outwardly movable in response to the urging of said dough ingot during baking, (vi) foldable flaps located at each end of said top closure panels said flaps being inserted within the body of the container and effective to remain the top closure panels in a closure position during early baking stages, (b) thereafter, removing said overwrapped container from freezer storage and removing said overwrapping from said container; (c) placing the unwrapped container containing said pre-proofed frozen dough ingot within an oven and heating said oven to a temperature appropriate to effect baking; (d) maintaining said temperature so that an elevated humidity is generated within the closed container during an initial period of baking of the dough ingot;

Claim 2

A method for baking a pre-proofed frozen dough product by utilizing a self-opening, rectilinearly-shaped, ovenable storage and preparation container comprising the steps of: (a) placing a pre-proofed dough ingot within said container, then overwrapping said container and freeze sttoring the overwrapped container, said container comprising: (i) opposing side walls, (ii) opposing end walls, (iii) a bottom panel, (iv) hook-shaped closure flaps which are intergrally formed as extensions of said side walls and which are foldedly inserted into slits in said end walls so that the side and end walls remain immovably upright, (v) opposing longitudinally-paralled top closure panels folded downwardly along fold lines located along the top of said paralled side walls so as to form adjacently abutting closure panels which are upwardly and outwardly movable in response to the urging of said dough ingot during baking, (vi) foldable flaps located at each end of said top closure panels said flaps being inserted within the body of the container and effective to remain the top closure panels in a closure position during early baking stages, (b) thereafter, removing said overwrapped container from freezer storage and removing said overwrapping from said container; (c) placing the unwrapped container containing said pre-proofed frozen dough ingot within an oven and heating said oven to a temperature appropriate to effect baking; (d) maintaining said temperature so that an elevated humidity is generated within the closed container during an initial period of baking of the dough ingot;