Ozzie baker develops mould for perfect edible bread bowl

By Elaine Watson

- Last updated on GMT

Related tags: Bread

Ecobowl
Ecobowl
A Sydney-based craft baker claims to have developed the perfect mould for making edible bread bowls after 10 years of research and development.

Inventor Ricardo Cassaniti, from the family-owned Cassaniti Bakery in Haberfield, New South Wales, has filed a patent application for his ‘Paneforma’ mould and has coined his invention the ‘ecobowl’.

http://www.ecobowl.com/

His first product made using the mould – a chocolate-lined brioche bowl - would be followed by a salad bowl, a pasta bowl and a soup bowl, Cassaniti told FoodManufacture.co.uk.

“I was approached about 10 years ago by a company requesting bread moulded into a bowl shape. At the time, I could not see a feasible way of doing it, however I produced a cob loaf with the insides hollowed out.

“But this planted a seed in my mind and I began to research methods and slowly sketch ideas which in turn lead to the production of many trials of the bread-bowl and a mould known as Paneforma.

“The ecobowl can be made from virtually any dough or batter and can be adapted to almost any size.”

The mould created “a uniform shape and seals in the dough or batter to create an edible vessel able to accommodate hot and cold foods”, ​he claimed.

Bread bowls in the UK market

Several UK firms have attempted to come up with the perfect edible bread bowl in recent years, notably Nottingham-based Butt Foods, which is targeting its ‘Breadies’ edible bowls at caterers, retailers and food manufacturers.

Crusty Crock Pots also developed a bread bowl concept in the 1990s that was produced under contract by Barnsley-based Fosters Bakery.

The bowls were on sale for several months in Safeway in a pack with a pouch of soup/stew.

Related topics: NPD

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