Cake baking process and device

Description: TECHNICAL FIELD [Detailed description of the invention]

The present invention relates to a method for baking a cake and an apparatus thereof. According to prior art, single cake molds, such as case molds or Napkuchen molds, are used. Further, a two-part baking mold, that is, a so-called spring mold consisting of a bottom plate and a bake ring fixed by a spring around the bottom plate also belongs to the conventional technique. Since these molds require individual baking molds for each type of cake and the size of the cake, there is a drawback that many different baking molds are gathered at home. In addition, these baking molds must be oiled before baking, so the cake will easily come off the baking mold before baking. These cake molds belonging to the conventional technique are for baking on a top plate or the like. In this case, it is disadvantageous to have to heat the oven first to heat the top plate and then the baking mold until the heat of the bottom penetrates the dough of the cake. In addition, heat transfer from various sides to the fabric becomes non-uniform. It is necessary to heat the top plate and the bottom of the baking mold with the bottom of the baking mold, and heat the lateral part of the baking mold on one side. Since the surface of the cake dough is usually exposed, this surface is most strongly exposed to heating action. This is irrelevant whether it is overcooked, undercooked or roasted by the heated air rolling method. The technical problem of the present invention is that many cakes that differ in shape and size are baked, so only a very small amount of auxiliary means is needed, and the cake transfers heat uniformly or almost uniformly to the dough of the cake. Is to present a way to bake. The above problem is solved by the structure of claim 1. Loosely place the entire bake frame on a single grate and use the grate as the bottom plate of the entire bake frame. In addition, the bake frame can be adjusted in size. This can result in even greater savings for individual parts. For example, a circular bake frame can be used to bake cakes of various diameters, such as 20,26,28,30 centimeters. All intermediate sizes are possible. A rectangular bake frame that can be adjusted in size allows you to bake a box-shaped cake, such as a large plate cake, which does not require various baking molds. Placing the dough directly on the grate transfers heat very well to the cake dough. Furthermore, since the bake frame can also be formed in a grid pattern, heat is transferred very well to the cake dough. If the cake dough has some liquid stickiness, a bake foil may be provided between the grate and the bake frame. This bake foil only slightly interferes with heat conduction. Another advantage of the method according to the invention is that the baking mold does not need to be oiled. The cake dough can be placed directly on the grate or on the bake foil. In this case, it is not necessary to spread the oil. There is no need to oil the bake frame. The cake can be easily removed from the bake frame with a knife after baking. Using the grate with a bake frame has the advantage that when the cake is still on the bake frame, it can be placed on a torte plate, where, for example, torte batter or cream can be applied. In that case, the bake frame is used as tortering. When the torte batter or cream hardens, the bake frame is finally removed. In this case, it is possible to omit the individual installation of torter rings that are only available on the market as circular torter rings. It is advantageous to use a plate with through holes as the grate and place the cake dough on this plate. The grate allows the heat required for baking to be introduced into the dough from below through the through holes. If the dough is very watery and flows through the through holes, place bake paper or bake foil on the grate. This does not make the heat conduction too bad. The grate is formed in a grid pattern according to the present invention. Through holes are square, rectangular, circular or regular zigzag. The grate is bent downwards around the grate according to the present invention, and if it has a through hole as well, it can be placed on a normal bake plate of an oven or a normal grid-like bake grate of a bake oven. Can be placed on top. In this configuration, heated air flows under the grate, from which it again reaches the bake article placed through the through hole. The edges of at least one lateral edge, preferably bent downwards, are welded together at the corners of the plate. If the dimensions are the same, the grate may be replaced with a grate provided in the bake oven. Any bake frame can be placed on the grate. This bake frame has various shapes and dimensions. For example, it may be circular or rectangular, or any other shape. The bake frame itself may have a through hole having the same shape as the grate. This greatly improves the heat conduction of the cake to the dough. It is advantageous to use a bake frame that can be adjusted in size. The adjustable round bake frame has an open end for this reason. The two sides of the open end of the bake frame overlap and are held together by two holding pieces. Since the overlapping end faces move together or separately, the diameter of the bake frame can be changed. If the bake frame is rectangular, it mainly has four divisions, each of which is composed of two sides arranged at right angles to each other. Since the sides of each of the two divisions overlap, inserting the four divisions creates a rectangular bake frame. These sides are held by movable holding pieces. It is advantageous to have two holding pieces on each side of the bake frame. Each one holding piece is connected to one side. The advantage of this is that the sides do not slip out of the sandwich. Therefore, the ease of handling the frame is significantly improved. When the size of the bake frame is the smallest, the sides of the individual divisions completely overlap. When the bake frame is enlarged, only a part of the side surface of the divided portion overlaps. When the size of the bake frame is maximized, the sides overlap only at its ends. When the bake frame is made larger or smaller, the sides are guided by the holding pieces. There is a scale on the bake frame that can be adjusted in size, and as a result, if the bake frame is round, it is advantageous to be able to read what the diameter is. In the case of a rectangular bake frame, it is advantageous to provide scales on each side of the bake frame so that the shape becomes rectangular or square and does not become distorted. The present invention relates to a grate, which, in the case of other configurations, is a holder for cake molds or pieces of meat to be baked, fruits to be dried, and the like. According to conventional techniques, the grate is formed of grid-like rods. To bake a cake, the traditional technique is to place a cake mold with the dough to bake on a grate in the oven. Since the cake mold has a lateral perimeter on the one hand, the dough does not extend beyond the bottom surface of the mold during baking, but on the other hand it has a closed bottom surface on which the dough rests. This type of baking mold is placed on a grid-like grate of the oven, or on a plate placed there. This plate is usually provided in the oven to catch the gravy that is produced when baking pieces of meat. When using a baking mold when baking a cake, the heat conduction from various sides to the dough becomes extremely uneven, and when the dough is overcooked or undercooked, or when the dough is baked by the heated air rolling method. It is known to be so. Since the surface of the bake article (cake dough) is usually exposed, this surface is bound to undergo the strongest heating action. The rest of the dough to bake is on the bottom plate of the bake mold or touches the sides of the mold, but these remaining parts receive the bake heat only by heat conduction through the baking mold. The dough is heated slowly here. If you place the cake mold on a plate that collects the soup when baking pieces for ease, rather than on the usual lattice oven, to reach the bottom plate of the cake mold and from there to the dough to bake. , The heat needs to further penetrate the oven plate. Since ordinary baking molds are opaque, it is not possible to confirm whether the cake to be baked is overheated or underheated, or whether the side parts are heated. In other words, it shows uniform browning on all sides and requires a long experience to get a completely baked cake in one go. In addition, the mold required for baking and, in some cases, the heat conduction to the dough via the oven plate prolongs the baking time, thus wasting heat energy. Another technical problem with the present invention is that the dough for the cake is placed directly, that is, without a mold or bottom plate, or the pieces of meat are also baked so that the placed article has uniform or nearly uniform heat transfer from all sides. Therefore, the use of the grate according to the present invention is to provide a grate that does not cause heat loss due to heat transfer of the oven through the baking mold or the saucer of the source. The above problem is solved by the configuration specified in claim 23. This time, by using a plate with through holes on which the cake dough can be placed as a grate, the heated air required for baking can be introduced into the dough from below via these through holes. As is well known, bake foil or bake paper may be laid on the board according to the invention if the dough is very watery and flows through the through holes. Such foils or such bake paper impede heat conduction only slightly. Plates according to the invention can be placed on top of a regular grid-like bake grate, and if the perimeter of the plates of other configurations of the invention is bent downwards and also have through holes, it is in a bake oven. It can also be placed on a bake plate or a sauce tray. In this configuration, the heated air flows under the original plate and from there again through the through holes to reach the article being placed. If the plate formed as the grate is the size of the grate in the oven, this plate can be replaced with the grate. Placing this plate on the grate there or on the sauce top plate there will give the same result and will not affect the heat conduction to the article to be processed. In that case, the plate according to the present invention may have other shapes. In other words, the plate according to the invention is, so to speak, a cake-shaped original bottom plate or a unique underlay of a piece of meat to be baked. The plate can be taken out of the oven with the items placed after the baking or baking process to finish the work, for example to cool the baked cake. That is, it can be used as a cooling grid. Another advantage of this board is that you can easily place a cake rim, such as a tortering, on the board, and in some cases on a bake paper placed on the board, so on the board The point is that the dough placed in the dough and particularly the periphery of the finished bake article are partitioned as is well known to have a desired shape. In this application, the board is used as a cake-shaped bottom board. According to the present invention, the rim mold also has through holes, so when such a rim mold is used, heated air also flows from the side to the dough. The shape of the through hole is quite arbitrary in the plate and the bent lateral periphery of this plate and in the rim shape. There is just a narrow web between the through holes, giving the board enough hardness, so that the board does not bend, but rather is configured so that it can be placed in a stable position in the oven even after long use. It is advantageous. The angled perimeter of the plate allows the baking mold to be placed in the oven without interfering with the baking action on the plate-like underlay, for example the sauce tray, which does not interfere with the introduction of heat into the dough. .. Further, the bent lateral peripheral portion reinforces the plate, so that it becomes strong against bending. The invention also relates to a baking frame for baking cakes placed on a grate for other configurations. As explained above, since the bake frame is placed on the grate, the bake grate forms a rim-shaped bottom plate on which it can be placed. In this embodiment, the bake frame can be placed on the same grate even with the most different embodiments in terms of frame size and outer shape. In that case, a separate bake frame is required for each cake mold and size. Many cake molds can be obtained using one bake grate and various bake frames. These cake molds have the above advantages. The amount of dough for various cake sizes is presented in cookbooks. For example, it is described that the prepared dough is placed in a cake mold 26, 28 or 30 cm in diameter, or that rectangular or square cakes of different sizes, such as cakes of 30 x 30 cm or 35 x 35 cm shape, are baked. According to prior art, this requires various sizes of baking molds, i.e. many different baking molds. On the other hand, it is now common to bake two small cakes, for example 20 cm or less in diameter, instead of one large cake. This also requires an individual baking mold again according to the prior art. Another technical problem of the present invention is to provide a bake frame that can be used for cakes of different sizes and that can be easily handled with respect to size adjustment. This technical problem is solved by the composition of the first part and the second part of claim 46. Further development of this invention can provide a bake frame with adjustable size. The advantage of this is that only one bake frame is needed for cakes of different dimensions. The bake frame according to the present invention is rectangular but may be circular. The rectangular bake frame is composed of four divisions, each of which has two sides arranged at right angles to each other. Since the sides of each of the two divisions overlap each other, the four divisions can be assembled into a rectangular bake frame. These sides are held by loosely moving holding pieces. It is advantageous to provide two holding pieces on each side of the bake frame. Each one holding piece may be fixed to one side surface. The advantage of this is that these sides do not slide out of the sandwich. In this way, the handleability of the frame can be significantly improved. When the bake frame is shrunk to the smallest size, the sides of the individual divisions completely overlap. When the bake frame is enlarged, the sides of the split portion still partially overlap. As the size of the bake frame increases, the sides overlap only at its ends. When making the bake frame larger or smaller, the sides are guided by a holding piece. Since each of the four sides of the rectangular bake frame can be changed arbitrarily, in order to adjust the bake frame to be rectangular or square as accurately as possible, each side of the bake frame is provided with a scale, which makes the tilted cake. Can be prevented. It is effective to provide the dimensional scale outside the bake frame. This dimensional scale is composed of streak differences, which are located on the outer surface of the side surface inside the two overlapping sides. When adjusting the size of the bake frame, it is advisable to move the outer surface together with its edge to the desired streak on the dimensional scale. Making this adjustment on all four sides of the bake frame gives the desired rectangle or square, which is not strange in shape. The bake frame may have a round shape. For this, prepare a baking ring with one end open. Both sides overlap again at the open end of the bake ring and are held by two holding pieces. The bake frame can be shrunk to any size and expanded. The outer surface of the bake frame is again scaled. This scale makes it easy to read what the diameter of the bake frame is. The present invention also relates to a baking frame for baking cakes that can be placed on a grate as another configuration. The bake frame described above has various shapes. For example, there are round or angular shapes as is known for commercially available cake molds. The baking mold may be a star-shaped or rosette-shaped mold. Place the bake frame on the grate. The cake dough is packed in a space separated by a bake frame and a grate to bake. The size of the bake frame is adjustable, so you can make do with a small bake frame and bake many different cakes with this bake frame. Another technical problem on which the present invention is based is to provide a baking frame that can bake cakes of various shapes and does not require a special baking frame for each cake mold. The above problem is solved by the structure of claim 36. In the case of a cake mold, by providing a holding tool for fitting the legs to the outer surface of the bake frame, the bake frame can be crushed, for example, at the center thereof, and this mold can be fixed with the holding tool. In this way, the shape of the bake frame can be changed by the holding tool. The bake frame has an indentation in its basic shape, that is, if the bake frame is formed in a star shape or a rosette shape, the holding tool fits into these recesses, and the bake frame has a shape fixed by the holding tool. .. If a bake frame having no dent is provided, for example, in the case of a round or rectangular bake frame, it is advantageous to have a holder in which the legs of the holding tool fit into the bake frame. In order to change the shape of the bake frame, a large number of holding tools, for example, two holding tools arranged in the bake frame at the same time may be provided. It is advantageous to form the bake frame with spring strip steel. This advantage is that after removing the pinch, the bake frame returns to its original shape and is then reused in this shape or in another form that has changed, depending on the placement or configuration of the pinch. It is advantageous for the pinch to be adjustable in length on its bottom side. As a result, the shape of the bake frame can be variously changed by using only one holding tool and one bake frame. It is advantageous that the legs of the clamp are preferably at least as long as the height of the bake frame. Other details of the present invention are set forth in the dependent claims of the claims. Various embodiments of the present invention are shown in the drawings. Shown here Figure 1, First Example, Sectional view from line segments II-II in Fig. 2 and Fig. 1, Figure 3, other examples, Figure 4, Modified Example of Figure 3, Side view from arrow D in Figures 5 and 3, Sectional view of line segments VI-VI in Fig. 6 and Fig. 5, Figure 7, Modified Example, Figure 8, modified embodiment in perspective view, Figure 9, other examples, Sectional view of line segment XX in FIGS. 10 and 9 Figure 11, Other Examples, Figure 12, Top view of rectangular bake frame, Figure 13, Plan view of an enlarged rectangular bake frame, Side view of the bake frame in FIGS. 14 and 12 Sectional views of the line segments XV-XV in FIGS. 15 and 14. Figure 16, Top view of round bake frame, Figure 17, Longitudinal section of a bake frame with a holding tool, Figure 18, Plan view of the uninflected bake frame, Figure 19, Plan view of modified bake frame, Figure 20, plan view of the modified embodiment, Figure 21, Plan view of the modified embodiment, Figure 22, Plan view of the modified embodiment, Figure 23, Plan view of the modified embodiment, Figure 24, Plan view of the uninflected bake frame, Figure 25, plan view of the modified embodiment, FIG. 26, plan view of other embodiments, Figure 27, Longitudinal section of adjustable clamp, Is. FIG. 1 shows a grate 18 formed of a plate 18'with a through hole 45 and a web 46. Bake foil 19 is placed on this grate 18 to process the thin liquid dough. In FIG. 1, the bake foil 19 outside the wavy line has been removed from the drawing to make the through holes 45 and the web 46 of the grate 18 easier to see. A rectangular bake frame 40 is placed on the bake foil 19. The cake dough is packed in the internal space 20 separated by the bake foil 19 and the bake frame 40. Similarly, the bake frame 40 has a through hole 41 and a web 42 as shown in FIG. Through holes 41,45 of the bake frame 40 and the grate 18 significantly improve heat conduction to the cake dough. This makes the heat conduction uniform on the one hand and significantly reduces the baking time on the other hand. Figure 3 shows a rectangular bake frame 1 that can be adjusted in size. This bake frame 1 is formed by divided portions 2, 3, 4, and 5. These splits 2,3 have sides 14,15; 16,17 perpendicular to each other. The side surfaces 15 and 16 of the divided portions 2 and 3 are held together by the overlapping holding pieces 6 and 7. The holding pieces 6 and 7 give stress so that the side surfaces 15 and 16 move to each other and stay in the adjusted position after the movement. Similarly, the divided portions 4 and 5 also have side surfaces perpendicular to each other, and these side surfaces overlap with the side surfaces of the adjacent divided portions and are connected by the holding pieces 8 to 13. Bake frame 1 is placed on the grate 18. Foil 19 is placed between the bake frame 1 and the grate 18 to process the watery cake dough. In order to increase the bake frame 1, as shown in FIG. 4, the split portion 2 is moved in the direction of arrow A and the split portion 3 is moved in the direction of arrow B to narrow the overlapping area of the side surfaces 15 and 16. Do the same for the remaining sides 4 and 5 to make a uniform rectangle. FIG. 5 shows the bake frame 1 placed on the grate 18. A bake foil 19 is provided between the grate 18 and the bake frame 1. The sides 15 and 16 of the divisions 2 and 3 overlap in the hatched areas and are held together by the holding pieces 6 and 7. The inner surfaces of the side surfaces 16 and 17 are in contact with the outer surface of the side surface 15. The side surface 15 has a dimensional scale 21 on its outer surface. This scale allows the side surface 16 to be moved to a desired position with respect to the side surface 15. Since the dimensional scale 21 is a streak scale, the side surface 16 can cover the end portion 22 with the streak of the dimensional scale 21. It is advantageous for the dimension scale 21 to give a centimeter indication for the size of the side length of the bake frame. The holding piece 6 is fixedly connected to the side surface 15. The holding piece 7 is a loosely movable fit around the two sides 15, 16. FIG. 6 shows a holding piece 6 that surrounds the sides 15 and 16 at the ends 23 and 24. The holding piece 6 is spot-welded to the side surface 15 at points 25 and 26. FIG. 7 shows the bake frame 30 in which the end faces 31 and 32 overlap. Both end faces 31, 32 are held together by sandwiches 33, 34. Increasing the overlapping area of the end faces 31, 32 of the bake frame 30 shortens the diameter of the bake frame 30. Since the diameter of the bake frame 30 is directly read, it is advantageous to provide a dimensional scale in centimeters on the side surface 31. The grate is not related to use as the bottom plate of the cake to be baked. A piece of meat to be roasted can also be placed on this grate. This piece of meat is similarly heated uniformly from all sides, and even when the saucer of a normal sauce is placed under the grate according to the present invention. Since the opening of the board is relatively small, fruits, vegetables, etc. can be dried on the board. When removed from the oven, the grate of the invention can also be used, for example, as a cooling grate for baked cakes. The advantage of the method according to the invention is that heat is first transferred to the cake dough either directly or indirectly through the bake foil by a grate with through holes and webs. In addition, the grate is used as a bottom plate for various types of cakes, as any bake frame can be placed on top of the grate. The use of adjustable bake frames minimizes the number of auxiliary means used to bake the various cakes in this way. In addition, the grate can be used on multiple sides, whether as a bottom plate for various cake molds, as a gridiron or as a cooling grid. According to FIG. 8, the grate with 101 is generally formed of plates 102 with a large number of through holes 103. According to FIG. 8, since the through hole 103 has a rectangular cross section, a strong narrow web 104 in which the plate 102 exhibits sufficient bending strength remains between these through holes 103. In this configuration, the plate 102 is placed on the existing grate of the oven. The dough on the plate 102 is heated almost uniformly from all sides. According to FIGS. 9 and 10, in another configuration of the present invention, the lateral peripheral portion 105 of the plate 102 is bent downward at a right angle. That is, it is bent along the web lines 104a, 104b, 104c, 104d. Since the lateral peripheral 105 has through holes 106 mainly on all four sides, if the plate 102 is placed on an oven plate without an opening through which air can pass, the heated air will be applied to the plate 102 during baking. It flows below. According to FIG. 11, bake paper 110 is laid on the board 102 to process the thin dough. This bake paper does not significantly interfere with the heat transfer to the bottom of the bake article. If the dough is watery enough to flow from the side, you may place the peripheral type 120 on the paper. This peripheral mold is formed as a removable peripheral portion of the torte mold as shown in FIG. However, the peripheral type 120 also has through holes 121 according to the present invention as compared to the peripheral type of a normal torte, and there is a web 122 again between these through holes. This configuration does not prevent heat conduction from the sides to the cake dough. In this configuration, the plate 102 is used as the "cake-shaped" bottom plate 102a. The peripheral type does not need to be formed in a circular shape. It may have any other shape. The advantage of the present invention is that oven heat reaches the bake article indirectly from all sides. The grate according to the invention is not related to use as the bottom plate 102a of the cake to be baked. A piece of meat to be roasted can also be placed on this grate. This piece of meat is also uniformly heated from all sides when a normal sauce plate is placed under the grate according to the invention. Since the holes in the board are relatively small, fruits, vegetables and the like can be dried on the board, for example. When removed from the oven, the grate according to the invention is also used, for example, as a cooling grate for baked cakes. The advantage of the grate according to the invention is that the oven heat reaches the loaded article uniformly from the entire surface, and the grate according to the invention can be a cake-shaped bottom plate, a gridiron or a cooling grid. Especially the availability of many sides. FIG. 12 shows a rectangular bake frame 201 composed of divisions 202, 203, 204, 205. The splits 202, 203 have sides 214,215; 216,217 facing each other at right angles. The side surfaces 215 and 216 of the split portions 202 and 203 are fixed by overlapping holding pieces 206 and 207. The holding pieces 206 and 207 give stress so that the side surfaces 215 and 216 can move to each other and maintain the set position after the movement. Similarly, the split portions 204 and 205 also face each other at right angles, overlap the side surfaces of the adjacent split portions, and are connected by the holding pieces 208 to 213. The bake frame 201 is placed on the grate 218. The grate 218 has a number of openings 235 where heated air reaches the bottom of the cake dough directly. A foil 219 is provided between the bake frame 201 and the grate 218 to prevent the liquid cake dough from flowing through the opening 235 of the grate 218. Fill the inner space 220 of the bake frame 201 with the cake dough and bake. In order to widen the bake frame 201, according to FIG. 13, the split portion 202 is moved in the direction of arrow E and the split portion 203 is moved in the direction of arrow F (FIG. 12) to narrow the overlapping region of the side surfaces 215 and 216. This procedure is also applied to the remaining divisions 204,205 to obtain a uniform rectangle. FIG. 14 shows the side surface of the bake frame 201 resting on the grate 218. A bake foil 219 is provided between the grate 218 and the bake frame 201. The side surfaces 215 and 216 of the split portions 202 and 203 overlap in the area indicated by hatching and are held by the sandwiching pieces 206 and 207. The inner surface of the side surface 216 is in contact with the outer surface of the side surface 215. There is a dimensional scale 221 on the outer surface of the side surface 215. This scale allows the side surface 216 to be moved to a desired position with respect to the side surface 215. Since the dimensional scale 221 is a streak scale, the side surface 216 covers the streak of the dimensional scale 221 with its end 222. It is advantageous that the dimensional scale 221 is displayed in centimeters with respect to the size of the side length of the bake frame 201. The holding piece 206 is firmly connected to the side surface 215. The holding piece 207 grips loosely and movably around both sides 215,216. A holding piece 206 holding around the side surfaces 215,216 at the ends 223,224 of FIG. 15 is shown. The holding piece 206 is spot welded to the side surface 215 at positions 225 and 226. FIG. 16 shows the bake frame 230, which consists of a flexible strip and has 231,232 end faces overlapped. The end faces 231,232 are held together by the holding pieces 233,234. If you want to increase the overlapping area of the ends 231,232 of the bake frame 230, reduce the diameter of the bake frame 230. Since the diameter of the bake frame 230 is read directly, it is advantageous to provide a centimeter dimensional scale on the end face 231. FIG. 17 shows a bake frame 301 arranged on the grate 305. Cake dough 308 is packed between the bake frame 301 and the grate 305. A holding tool 310 is arranged on the outer surface 311 of the bake frame 301. The holding tool 310 has legs 302, 303 and a bottom surface 304. These legs 302 and 303 are in contact with the outer surface 311 of the bake frame 301. To bake the cake dough 308, fill the cake dough 308 in the surface separated by the bake frame 301 and the grate 305. The grate 305 has through holes 307 and web 306 so that the heat of the oven is well transferred to the dough 308. Bake foil 309 is provided to prevent the cake dough from flowing down through the through holes 307 of the grate 305. FIG. 18 shows a rosette-shaped bake frame with an almost round uninflected word. Referring to FIG. 19, since the bake frame 301 changes its shape depending on the holding tool 310, there is an almost rectangular uninflected word. The legs 302, 303 of the clipper 310 come into contact with the outer surface 311 of the bake frame 301 to hold the bake frame in its modified shape. In this case, the base 304 of the clipper 310 is above the bake frame 301 and can be used as a grip to carry the bake frame 301 at the same time. In that case, the holding tool 310 comes into contact with the bake frame 301 by frictional sealing with the bake frame 301. According to FIG. 19, the holding tool 310 is arranged at the center of the bake frame and fits into the recesses 312,313 of the bake frame 301 symmetrically opposed to each other. According to FIG. 20, since the legs 302, 303 of the holding tool 310 fit into the recesses 312, 313 of the bake frame, the bake frame 301 has a substantially conical basic shape. According to FIG. 21, the bake frame 301 has a modified shape again. The holding tool 310 fits its legs 302,303 into the recesses 312,314 of the bake frame 301. The upper part of the baking mold is narrower and the lower part of the baking mold is wider because there is another other depression between the depressions 312 and 314. According to FIG. 22, the shape of the bake frame 301 is varied by two clamps 310,320 having legs 302,303; 322,323. The pinch 310 fits its legs 302,303 into the recess 312,314, and the pinch 320 fits its legs 322,323 into the recess 312,314. As a result, the shape of the rosette-shaped bake frame becomes elongated. For example, this shape can be used as the Stollen shape. FIG. 23 shows a bake frame 301 in which the clamps 324,325 fit into the recesses 312,314; 313,316. Since the clamps 324,325 have a longer base side than the clamps 310,320, the bake frame 301 has a wider shape than that shown in FIG. FIG. 24 shows a star-shaped bake frame 330 with an almost round uninflected word. According to FIG. 25, the bake frame 330 is changed in shape by a holding tool 310 having legs 302 and 303 so as to have an almost rectangular basic shape. This elongated shape of the bake frame 330 can be used, for example, as the shape of Stollen. FIG. 26 shows a bake frame 331 that has been modified by the clamp 310 compared to the original rectangular shape shown by the dashed line. The holding tool 310 fits its legs 302,303 onto the side surfaces 332,333 of the frame 331. In order to fix the holding tool 310 to the center of the side surface 332,333 and prevent it from slipping off, the bake frame 331 has a holder 334,335 corresponding to the legs 302, 303 of the holding tool 310. FIG. 27 shows a clamp 340 with legs 341, 342 and base 343. The base 343 is made up of two parts. Since the part 344 is hollow, the part 345 can be placed inside the part 344. Since the part 345 of the base 343 can be slidably arranged in the part 344, the length of the base 343 of the clamp 340 can be varied. An adjusting screw 346 is provided to hold the holding tool 344 of the base 343 of a certain length, and this screw fits into the screw hole 347, and the end 348 is placed on the part 345 of the base 343. When this adjusting screw 346 is screwed into the screw hole, the base 343 and the part 345 are pressed, and this part is fixed by the part 344 of the base 343. Reference number 1 bake frame 2 ~ 5 Bake frame division 6 ~ 13 sandwich 14 ~ 17 side 18 Grate 18'board 19 foil 20 Internal space of the bake frame 21 Dimension scale 22 End of side 16 23,24 End of holding piece 6 25,26 spot welding 30 bake frame 31,32 Bake frame end face 33,34 40 Bake frame 41 Through hole 42 web 45 through hole 46 web 47 Lateral periphery of the grate 48,49 Corners around the side 101 grate 102 board 103 through hole 104 web 104a ~ 104d Web line 105 Lateral periphery 106 through hole 107 corners 110 bake paper 120 peripheral type 121 Through hole 122 web 201 Bake frame 202 ~ 205 Bake frame division 206 ~ 213 Holding piece 214 ~ 217 Side 218 grate 219 foil 220 Bake frame interior space 221 Dimension scale 222 End of side 216 223,224 End of holding piece 206 225,226 spot welding 230 bake frame 231,232 Bake frame end face 233,234 Holding piece 235 through hole 301 bake frame 302,303 Legs of clamp 310 304 Base of clamp 310 305 grate 306 web 307 through hole 308 fabric 309 foil 310 pinch 311 Bake frame outer surface 312 ~ 318 Bake frame 301 dent 320 pinch 322,323 Legs of pinch 320 324,325 Clipper 330,331 Bake frame 332,333 Side of bake frame 331 334,335 holder 341,342 Legs 343 base 344,345 Base parts 346 Adjusting screw 347 screw holes 348 Screw end A, B, C, D, E, F, G Arrows