Abrégé

One variation of a method for preparing a foodstuff includes: loading a first batter into a first cook chamber; inserting a first core insert into the first cook chamber to form a first thin-shell cavity of a first geometry; heating the first chamber to cook the first batter into a brittle edible shell of the first geometry; loading a second batter into a second cook chamber; inserting a second core insert into the second cook chamber to form a second thin-shell cavity approximating the first geometry; heating the second chamber to cook the second batter into a soft edible shell approximating the first geometry; applying a binding promoter to the soft edible shell; nesting the soft edible shell inside of the brittle edible shell to form a multilayer edible carrier; and loading a set of fillings into the multilayer edible carrier to complete a foodstuff.

Classes IPC  ?

• A21B 5/02 - Appareils de cuisson d'articles creux, gaufres, pâtisserie, biscuits ou similaires
• A21D 13/33 - Récipients comestibles, p. ex. gobelets ou cônes
• A21D 13/14 - Produits à plusieurs couches obtenus à partir de plusieurs pâtes, p. ex. de composition, de couleurs ou de structures différentes garnis
• A21B 3/13 - Bacs de cuissonMoules de cuisson

Produits et services

Pre-cooked, ready-to-eat frozen bread shells with a meat, pizza, cheese, egg, vegetable, greens and/or salad filling; dough enrobed snacks having a meat, cheese, egg, vegetable, greens and/or salad filling

Produits et services

Pre-cooked, ready-to-eat frozen formed vegetable shells with a meat, pizza, cheese, egg, vegetable, greens and/or salad filling; processed vegetables, namely, vegetable batter enrobed snacks having a meat, cheese, egg, vegetable, greens and/or salad filling Food stalls and food kiosks Restaurants and catering services