Innovative design of culinary moulds based on crumpled papers
Proceedings of the 13th International Design Conference (Design2014)
The Design Society, Glasgow
The paper proposes experimental flexible moulds usable in the bakery sector. Based on principles derived of origami techniques, a square baking paper sheet becomes a structured baking paper moulds (CBPM) able to reproduce structures inspired by nature. Some prototypes are presented to prove their operational ability to achieve the same functions as existing silicone moulds. In a sustainable context, they also have the advantages to be based on agro-resources, recyclable and biodegradable, they can be considered as eco-friendly products.