AU2018101450A4 - Edible Crokeries - Google Patents

Abstract

The invention relates to edible crockeries that are capable of holding food and beverages for a short term, both in liquid and solid forms ,resisting a temperature up to 100"c, prepared and served for immediate consumption, comprising a base and sides forming an aperture for receiving food, and adaptable wares for consuming food. The invention also relates to a method of producing the edible crockery, the method comprising making a dough or semi-fluid batter, forming the dough or soft batter into a liquid containing shape, pre-baking, coating and baking to fully cooked. The dough or semi-fluid batter may be produced by a process of mixing flour, salt, and water which may be modified to produce a flavoured/ or coloured Crockery to complement the taste and texture of the foods which it will contain, and wherein the dough is rolled into a dough sheeting which is moulded, pre-baked, coated and final baked, cooled and nested producing a crisp edible crockery, which may be used immediately or packaged for later use. Mixing Dough Sheeting Forming/Moulding ( Prebaking [ Coating Baked Cooling Nesting [ Packaging Figure 5

Description

TECHNICAL FIELD [0001] The present invention relates to edible crockery for consuming and containing any type of food products and beverages for consumption. In a particular form, the present invention relates to edible crockery resistant to high heat and liquid, that retains its shape, strength and crispness for a period of time sufficient for the content of the edible crockery to be consumed. They are 100% natural, edible and ecological utensils specially adapted to both solid and liquid from temperature ranging from (-5 °C) to (100 °C).

BACKGROUND [0002] In order to address the problem of both health and environment related to plastic, paper and Styrofoam wares, this invention has been put in place. Presently, at any indoor/outdoor events such as (but not limited to) music festivals, food outlets, coffee outlets, parties; food and beverages are often served in disposable plastic, paper or Styrofoam containers plus plastic wares. These are very difficult and costly to recycle and end up in landfill. For instance, some crockeries made from Styrofoam, while common, are generally not accepted by recycling plants and end up in landfill. This doesn’t only cause environmental issues but serving food, especially hot food in these types of containers is related to many health issues like cancer. This is due to the toxic coating that they use to make the containers water resistant, when in contact with food and beverages get transfer to the food and when consumed get transfer to the body.

[0003] Past attempts to produce edible crockery to replace disposable crockery have been largely unsuccessful, as the edible crockery still have to be used with a disposable container, particularly for hot or wet food. The disposable crockery serves multiple purposes: 1) keeping the edible food and beverages container upright with the addition of food or beverages; 2) catching food that breaks through the edible food container; 3) containing the food and beverages that do not fit entirely within the edible food and beverage container.

[0004] The present invention has been developed to address these problems effectively keeping in mind ecology and health. Our product is not only water and heat (up to 100°c) resistant, but it is 100 % natural and compostable. Thus if not consumed it would be easily composted for plants or could be safely fed to pets as well. Moreover, it does not cause health issues.

2018101450 28 Sep 2018 [0005] Certain objectives and advantages of the present invention will become apparent from the following description, taken in connection with the accompanying drawings, wherein, by way of illustration and example, the embodiments of the present invention is disclosed. As the present invention could be done in various shapes and sizes, they are not limited to the examples that have been given as illustration and drawings.

SUMMARY [0006] According to a first aspect, there is provided edible crockery for containing and consuming the food or beverage for the duration of its consumption at least, wherein the edible crockery is formed from a dough or batter then pre-baked in their respective customized mould to give their shapes and textures; coated with a special mixture of rice and tapioca and fully baked.

[0007] In one form dough will be used and in another form, a liquid batter will be used. They will all be baked in their respective custom made mould. Once the different crockery is pre-baked and has got their shape, they will be coated with a special mixture of rice and tapioca and baked again. These apart from their thickness give them extra resistance from cracking and collapsing on the addition of hot or cold food or beverages.

[0008] These edible food grade crockery are crockery which are used to handle and dispense a number of different kinds of food items, for example cool type food products such as ice cream, custards, etc., the hot type food products such as Chinese food, Mexican food, and the like and beverages such as coffee, tea, juices, slush etc. Such containers are desirable because they can be consumed simultaneously with or after the consumption of the food product itself.

[0009] In one form, the Edible crockery (containers) are self-supporting and/or self-standing such as (but not limited to) the cups, bowls, plates (in different capacity) [0010] In another form, the other are cutleries such as fork, spoon, knife, etc that would be used as an additional tool for the consumption of the food.

[0011] Such wares are desirable because they can be consumed after the consumption of the food product itself.

2018101450 28 Sep 2018 [0012] In one form, wherein for the container further comprises an edible lid that substantially has an aperture formed.

[0013] In one form, the crockery further comprises one or more of herbs, spices, fruity, savoury or sweet ingredients and or natural colouring.

[0014] In one form, the crockery is gluten-free.

[0015] In one form, the crockery is suitable for stacking in a second substantially similar crockery.

[0016] A detailed description of one or more embodiments of the invention is provided below along with accompanying figures and photographs that illustrate by way of example the principals of the invention. While the invention is described in connection with such embodiments, it should be understood that the invention is not limited to any particular embodiment. For the purpose of example, numerous specific details are set forth in the following description in order to provide a thorough understanding of the present invention.

[0017] The present invention may be practiced according to the claim without some or all of the specific details. For the purpose of clarity, technical material is known in technical fields related to the invention has not been described in detail so that the present invention is not unnecessarily obscured.

[0018] In one form, the edible crockery is formed from a batter. In one form, in an alternative, the edible crockery are formed from a dough both by moulding.

BRIEF DESCRIPTION OF DRAWINGS [0019] Embodiments of the present invention will be discussed with reference to the accompanying drawings wherein:

[0020] Figure 1 is a perspective view of a first embodiment of the invention;

[0021] Figure 2 is a perspective view of a second embodiment of the invention;

2018101450 28 Sep 2018 [0022] Figure 3 is a perspective view of a third embodiment of the invention;

[0023] Figure 4 is a perspective view of a fourth embodiment of the invention;

[0024] Figure 5 is a flowchart showing a production process of the invention;

[0025] Figure 6 is a perspective view of a moulding process embodiment of the invention;

[0026] In the following description, like reference characters designate like or corresponding parts throughout the figures.

DESCRIPTION OF EMBODIMENTS [0027] Referring now to Figures 1 where there is shown perspective views of the first embodiment of the invention which depicts an edible container, referred to herein as ' edible crockery'. The edible crockery comprises a round base and a continuous wall which extends from the perimeter of the base, forming an aperture (larger than the base) to access the edible crockery, in the form of a cup. The base provides strengthening ribs, which increases the structural integrity of the edible crockery. When placed on a flat surface it is self-supporting. The container can be made in different sizes and shapes.

[0028] The edible crockery figure 1 may also be provided with a lid, that is accessible through an aperture at the top and fitted to the aperture of the cup.

[0029] Referring now to Figure 2, there is shown a perspective view of the third embodiment of the invention, which depicts a spoon. The thickness of the embodiment provides optimum strength to the edible crockery. The concave thickness part is around 2 mm to 4mm but is not limited to this range, which is connected to a handle with a gradient thickness ranging from 4mm-5mm (not limited to this range). The length of the spoon is 160mm (not limited to this length), preferably, as shown in the second embodiment. The handle can have ribs, which increases the structural integrity of the edible crockery.

[0030] Referring now to Figure 3, there is shown a perspective view of the third embodiment of the invention, which depicts a fork. The thickness of the concave part is around 2.5 mm to 4mm but is not limited to this range, which is connected to a handle with a gradient thickness ranging

2018101450 28 Sep 2018 from 4mm-5mm (not limited to this range). The length of the fork is 160mm (not limited to this length), preferably, as shown in the third embodiment. The fork has three teeth but not limited.The handle can have ribs, which increases the structural integrity of the edible crockery.

[0031] In a fourth embodiment of the invention Figure 3, there is shown a perspective view of the fourth embodiment of the invention, which depicts a knife. The cutting part is thickness of the edge is around 2.5 mm to 4mm but is not limited to this range, which is connected to a handle with a gradient thickness ranging from 4mm-6mm (not limited to this range). The length of the knife is 160mm (not limited to this length), preferably, as shown in the fourth embodiment.

[0032] Although comprised of dough or batter, the edible crockery is not limited to the savoury flavour of cooked and unflavoured dough. The edible crockery may be flavoured by adding ingredients during the dough making process. In an alternative, the edible crockery may be flavoured by coating the edible crockery in flavouring ingredients following cooking. In an alternative, the dough can come in different colours by adding food grade colouring, fruits or greens to them. In an alternative, the dough comprises gluten-free flour. In another alternative, the edible crockery is free from preservatives and artificial colours and flavours.

[0033] The present invention provides a durable, heat and water resistant, edible, biodegradable and self-standing (containers) crockery primarily for the service and consumption of food and beverages, which would replace the use of conventional plastic and paper crockery (i.e. cutlery, cups, plates and bowls) currently used at indoor and outdoor events, food outlets, etc. The edible crockery is substantially rigid and crisp when freshly made.

[0034] The edible crockery of the present invention is prepared by a process of moulding and baking dough or batter as per the following defined process. The process for making the edible crockery is also defined in the process chart provided in Figure 5. The process for making the edible crockery involves eight steps and is scalable from production in a basic kitchen to industrial production. Accordingly, variations of the process are within the scope of the present invention. Industrial production of the edible crockery occurs on a fully automated production line which may negate the need of certain steps in the process or require the incorporation of additional steps into the process.

[0035] Step 1 requires the mixing of dough or batter. The dough or batter required to make the edible crockery is mixed using a combination of flour, salt, and water which may be

2018101450 28 Sep 2018 modified by adding colours and or flavours such as herbs, spices, savoury or sweet ingredients, which include but are not limited to aromatic herbs, garlic, salt, oregano, basil, thyme, rosemary, coriander, curry powder, cracked pepper, fruits, natural fruit flavouring, cinnamon and sugar. The flours that may be used include plain wheat but are not so limited. In an alternative, the edible crockery is made from whole wheat flour. In another alternative, the edible crockery is made from gluten-free flour and other gluten-free alternatives, such as but not limited to rice flour, cornflour, starch, meal, etc. In an alternative, no salt is added. The quantity of water required depends on the amount and type of flour used and may be altered to provide a dough or batter with a suitable consistency. In an embodiment, the dough is kneaded to the consistency of the normal baking dough and rested before sheeting. Resting makes the dough less elastic and more extensible. In another alternative, a semi-fluid batter is made.

[0036] Step 2 requires the preparation of dough sheeting. The sheeting process aims to remove any elasticity from the dough. The dough can be rolled out by hand or in a machine such as a pasta maker or roller, to make sheeting ranging from 2mm to 4mm in thickness. Preferably, the dough sheeting is 2mm to 3mm in thickness which creates a product strong enough to hold food and beverages until it has been consumed without the edible crockery becoming soft. This also prevents the hot/cool food or beverages leaking through the edible crockery before it been consumed.

[0037] Step 3 requires the moulding of the edible crockery to the desired shapes and dimensions. The moulding process is shown in Figure 6. The edible crockery (for example the cup) can be moulded by bowl-shaped moulds, where a first and smaller male bowl-shaped mould nests within an aperture of a second and larger female bowl-shaped mould. The shape of the edible crockery is formed by the cavity between the male and female moulds mould. In an alternative, spoon shape moulds are used, but the invention is not so limited and could be produced using any suitable mould. To mould the edible crockery, the dough sheeting or a certain amount of batter is placed over the aperture of the larger mould and the smaller mould is inserted into the larger mould creating the desired shape by pre-baking. The edges formed where the sides join provide strengthening ribs and increase the structural integrity of the edible crockery. The mould could be designed in such a way that it can form ribs or patterns on the crockery to further strengthen structural integrity or for better grips. In an alternative, a hydraulic press operates to form the edible crockery between the larger and smaller moulds.

2018101450 28 Sep 2018 [0038] Step 4 requires the prebaked crockery to be coated by a special rice and tapioca coating and baked again in the respective mould. For the crockery (Spoon, Fork and Knife) a double coated are use. This coating provides an insulation to further prevent soggy, leakage or cracking when hot food or beverages are added or consumed.

[0039] The dimensions and shapes of the edible crockery can vary depending on the mould used and can be prepared with or without a lid.

[0040] In an alternative, the dough sheeting is folded to create the edible crockery. The dough sheeting may be folded within the larger mould and the smaller mould is then inserted into the larger mould. In an alternative, the dough sheeting is folded over the top of an inverted smaller mould and the larger mould is then placed over the top of the smaller mould. The cavity formed between the moulds is substantially filled by the folded dough sheeting. The folds provide additional structural rigidity to the edible crockery after baking. The shape of the dough sheeting is maintained by the mould during the baking process and the cooked edible crockery is removed from the mould after cooling. In an alternative, the moulded dough sheeting is selfsupporting following moulding and is baked without the mould.

[0041] The ribs or patterns of the dough sheeting provide structural support to the edible crockery through the multiple layers being more resistant to shear and tension forces. The thickness present at the edges provides additional strength.

[0042] Step 5 requires the edible crockery to be cooled. When the cooking process is complete, the edible crockery is removed from the mould and cooled on wire racks. The cooling process preferably takes one hour, but the time may vary from 2 minutes to 2 hours depending on the size of the edible crockery, whether the mould is removed before or after cooling and whether the edible crockery is cooled in a refrigerated environment. In an embodiment, the edible crockery is cooled at room temperature.

[0043] Step 6 requires nesting of the edible crockery. Once the edible crockery is cooled and removed from the mould they may be nested inside one another. In an embodiment, about 10 edible crockeries are stacked inside one another. However, the present invention is not so limited and any suitable number of edible crockery may be stacked together as per customer demand.

2018101450 28 Sep 2018 [0044] Step 7 involves packaging of the edible crockery. The edible crockery may be packaged in airtight packaging for optimal shelf-life and to retain their crispness, aroma, taste and freshness. The packaging may consist of any packaging suitable for maintaining the freshness of the edible crockery, for example, flexible or rigid polymeric bags or boxes. The packaging may be injected with an inert gas, insert oxygen absorber packet or any other suitable gas to minimise oxidation and prolong shelf life.

[0045] When prepared following the disclosed process, the edible crockery retains its shape, strength and crispness when holding hot foods for a period of time sufficient for the edible crockery to be consumed immediately after the container has been filled.

[0046] While the nature of the container, being edible and biodegradable, necessarily results in the edible crockery losing its form over time, when prepared following the disclosed process, this does not inhibit the edible crockery use for its intended purpose for short-term storage of hot/cool foods for immediate consumption.

[0047] The edible crockery may be in the form of different shapes and designs, as long as they remain self-supporting or self-standing (i.e. what it was met to do) and stackable.

[0048] The edible crockery can be made according to the following examples.

[0049] Example 1 — Traditional Edible crockery [0050] Ingredients crockeries:

a. 200g flour (which may include plain, wholemeal, wheat, barley, triticale, rye, spelt, soy and whole grain, but are not so limited);

b. 1/2 teaspoon salt(may vary depending on the taste or may be substituted with sugar or natural fruit juice for sweeter taste);

c. 3/4 cup water(may vary depending on the constituency);

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d. Flavourings can include but are not limited to vanilla, coffee, tea, fruity, salt, oregano, basil, thyme, rosemary, coriander, spices, chicken, prawn, beef, cracked pepper, cinnamon and sugar.(optional)

e. Colourings can include but are not limited to: red, blue, yellow, green, etc... (optional) [0051] Method:

a. Sift flour and salt into bowl;

b. add water and a few drops colouring(optional);

c. at this stage add 1 tablespoon of any combination flavourings(optional);

d. knead into dough and rest for 15 mins;

e. portion into 60 gram balls;

f. sheet the balls to a thickness of 2mm;

g. place into the mould and cover with a similar mould so that the dough is pressed between the two

h. moulds for 1 minute (pre-cook);

i. The crockeries are then removed coated with the rice coating and further cooked for another 30second to 2 minutes (will be indicated by machine when ready)

j. crockeries are then removed and left to cool completely for around 15 minutes; and

k. Once cooled and hardened, conserved in an airtight container to keep their crispiness for at least 30 days.

[0052] Ingredients for coating:

2018101450 28 Sep 2018

a. lpart rice flour and or 1 part tapioca

b. Water(enough to make a thin batter) [0053] Alternatively 2nd Method:

a. Sift flour and salt into bowl;

b. add water to make a semi-fluid batter and a few drops colouring(optional);

c. at this stage add 1 tablespoon of any combination flavourings(optional);

d. place into the mould and cover with a similar mould so that the dough is pressed between the two

e. moulds for 1 minute(pre-cook);

f. The crockeries are then removed coated with the rice coating and further cooked for another 30second to 2 minutes(will be indicated by machine when ready)

g. containers are then removed and left to cool completely for around 15 minutes; and

h. Once cooled and hardened, conserved in an airtight container to keep their crispiness for at least 30 days.

[0054] Ingredients for coating:

c. lpart rice flour and or 1 part tapioca

d. Water(enough to make a semi batter) [0055] The ingredients and methods are the same for all other crockery but the measurements will vary accordingly. For example, for a bigger cup, we will need more dough/batter, for a spoon, we will use less batter/dough and cut to shape before placing in the respective mould, etc...

2018101450 28 Sep 2018 [0056] Example 2 — Gluten Free Edible crockery [0057] Ingredients crockeries:

a. 200g gluten free flour (which may include starch, flour or meal from one or more of rice, potato, tapioca, arrowroot);[ alternatively we can use gram flour, besan, idli flour, corn flour]

f. 1/2 teaspoon salt(may vary depending on the taste or may be substituted with sugar or natural fruit juice for sweeter taste);

b. 3/4 cup water(more for batter);

c. 1/2 teaspoon bicarbonate soda or 1 teaspoon dried yeast; and

d. Desired flavourings and colouring can include but these are optional [0058] Method:

a. Sift flour, bicarbonate or dried yeast salt into bowl;

b. add water;

c. at this stage add 1 tablespoon of any combination flavourings(optional);

d. knead into dough and rest for 15 mins;

e. portion into 60 gram balls;

f. sheet the balls to a thickness of 2mm;

g. place into the mould and cover with a similar mould so that the dough is pressed between the two moulds for 1 minute(pre-cook);

2018101450 28 Sep 2018

h. The crockeries are then removed coated with the rice coating and further cooked for another 30second to 2 minutes(will be indicated by machine when ready)

i. The crockeries are then removed and left to cool completely for around 15 minutes; and

j. Once cooled and harden they should be conserved in an airtight container to keep their crispiness for at least 30 days.

[0059] Ingredients for coating:

a. lpart rice flour and or 1 part tapioca

b. Water(enough to make a thin batter) [0060] Alternatively a 2nd Method:

i. Sift flour, bicarbonate or dried yeast salt into bowl and salt into bowl;

j. add water to make a semi-fluid batter and a few drops colouring(optional);

k. at this stage add 1 tablespoon of any combination flavourings(optional);

l. place into the mould and cover with a similar mould so that the dough is pressed between the two

m. moulds for 1 minute(pre-cook);

n. The crockeries are then removed coated with the rice coating and further cooked for another 30second to 2 minutes(will be indicated by machine when ready)

o. containers are then removed and left to cool completely for around 15 minutes; and

p. Once cooled and hardened, conserved in an airtight container to keep their crispiness for at least 30 days.

2018101450 28 Sep 2018 [0061] Ingredients for coating:

e. lpart rice flour and or 1 part tapioca

f. Water(enough to make a semi batter) [0062] Please note that this is an example of a regular cup container. The ingredients and methods are the same for all the other crockery but the measurements will vary accordingly. For example for a bigger cup, we will need more dough, for a spoon, we will need less dough and cut to shape before placing in the respective mould, etc... Al though specific quantities, times and temperatures are provided for the above recipes used to create the crockery dough or batter, it is within the scope of the invention that these quantities, times and temperatures may be altered to provide each specific edible crockery for food and beverages including both hot and cold and both solid and liquid, that retains its shape, strength and crispness for a period of time sufficient for the contents of the container to be consumed.

[0063] The edible crockery of the present invention has numerous advantages over the edible containers disclosed in the prior art.

[0064] Initially, the edible crockery of the present invention has numerous health and environmental benefits. The edible crockery is completely biodegradable. Accordingly, if not consumed and disposed of, it could be consumed by animals or biodegrade through the action of composting. Also when containing food, the edible crockery can be consumed as part of the contents, leaving no wastage. Further, the edible crockery itself can be used to consume the contents, therefore, eliminating the use of plastic cutlery. If a large percentage of the product is consumed it will immediately eliminate rubbish e.g. foam, paper, plastics. In addition to that as they are made from a 100% natural ingredients, they eliminate the factor of toxin contamination to the body that is caused by foam, paper and plastic wares. They don’t only solve environmental issues but conserving our health as well. By serving food, especially hot food and beverages in foam, paper and plastic wares lead to many health issues like cancer. This is due to the toxic coating that they use to make the containers water resistant, when in contact with food and beverages get transfer to the food and when consumed get transfer to the body. Thus, sparing us some long-term or irreversible health issues.

2018101450 28 Sep 2018 [0065] The edible crockery can replace most disposable food and beverages containers e.g. plastic, foam & paper. Accordingly, the edible crockery has the potential to eliminate environmentally unsound methods of plastic disposal such as landfill and incineration. Its introduction into indoor and outdoor events, food outlets or educational facilities where large volumes of food and beverages are served would be of enormous benefit to the environment. The ramification of the health and environmental benefits are endless.

[0066] The edible crockery also has numerous advantages for the producer. The edible crockery is cheaper to produce than corn starch products and breaks down faster. The ingredients are readily and locally available from various stores and suppliers. It can be nested, packaged and retain a long shelf life. The edible crockery can be made in various shapes and sized to suit any application i.e small enough for snacks and large enough for platters or even shaped into cups, plates, bowls, etc; the variations are only limited by the imagination.

[0067] The recipe of the edible crockery can be modified to by adding sweet and/or savoury ingredients into the dough mixture during the manufacturing process to suit any taste, personal preference or application, thereby expanding the number of markets that can be targeted.

[0068] The edible crockery also has numerous advantages for the consumer. The edible crockery offers an edible solution to food and beverage packaging that has a food and beverages like texture and taste, unlike other products which offer an edible packaging with a plastic texture. The edible crockery can withstand hot food and beverages long enough for them to be consumed before collapsing. Further, the edible crockery can withstand cold food and beverages for an extended period of time. The edible crockery provides significant additional choice to the consumer as it comes in various flavours and colours. The edible crockery can also be flavoured to accompany the contents. The edible crockery is slowly baked and not fried, thereby eliminating unwanted and unhealthy fats & oils. Also to avoid rancidly we have not added any sort of fat or oil, also making them a healthier option. In addition, we have tried to eliminate most allergens by keeping the ingredient as basic and simple as possible (especially avoiding nuts, dairy and eggs) and giving an alternative for the gluten. The edible crockery is also free from artificial colours and preservatives. Further, the edible crockery can accommodate people with dietary requirements such as a celiac, as the edible crockery may be produced as a gluten-free product. This offers significant advantages over existing products in the marketplace which most contain some sort of allergen and don’t have alternatives. They are safe to be used in the school environment as well. Finally, the edible crockery can be

2018101450 28 Sep 2018 implemented in a domestic environment replacing foam plates, plastic or paper platters e.g. at BBQs, parties or when entertaining at home.

[0069] Throughout the specification and the claims that follow, unless the context requires otherwise, the words comprise and include and variations such as comprising and including will be understood to imply the inclusion of a stated integer or group of integers, but not the exclusion of any other integer or group of integers.

[0070] The reference to any prior art in this specification is not, and should not be taken as, an acknowledgement of any form of suggestion that such prior art forms part of the common general knowledge.

[0071] It will be appreciated by those skilled in the art that the invention is not restricted in its use to the particular application described. Neither is the present invention restricted in its preferred embodiment with regard to the particular elements and/or features described or depicted herein. It will be appreciated that the invention is not limited to the embodiment or embodiments disclosed, but is capable of numerous rearrangements, modifications and substitutions without departing from the scope of the invention as set forth and defined by the following claims.

Claims (21)

1. Edible crockery for containing and consuming food and beverages for the duration of its consumption at least comprising:

2. A dough or batter formed in the shape of the respective crockery in their respective mould, having a coating, the coating consisting essentially of water, rice flour and/or tapioca flour such that the coating forms a compact, crispy and impermeable layer which resists dissolving and melting when hot food or liquids are contained or served, and the crockery may be eaten with or after the food or beverages is consumed.

3. The Edible crockery of claim 1, wherein it could be formed in different tableware shapes.

4. The Edible crockery of claim 2, wherein it could be made in different flavors and colors.

5. The edible crockery of claim 1, wherein the crockery is formed by moulding.

6. The edible crockery as in any one of the preceeding claims, wherein the crockery is gluten free.

7. A method for producing an edible Crockery for containing the food and beverages for the duration of its consumption at least, the method comprising the steps of making a dough, forming the dough into a liquid containing shape, and then baking it.

8. The method of claim 4, wherein the edible crockery is formed by moulding.

9. The edible crockery of any one of claims 2 to 7, wherein the container could be self-supporting and/or self-standing.

10. The edible crockery of any one of claims 2 to 8, wherein the container further comprises an edible lid that substantially fills the aperture formed by the at least one side.

11. The edible crockery of any one of claims 2 to 9, wherein the container further comprises one or more of herbs, spices, savoury or sweet ingredients.

12. The edible crockery of any one of claims 2 to 10, wherein the container is gluten free.

13. The edible crockery of any one of claims 2 to 11, wherein the container is suitable for stacking in a second substantially similar container.

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14. A method for producing an edible crockery for containing the food or beverages for the duration of its consumption at least, the method comprising the steps of making a dough or batter, forming the dough into a liquid containing shape mould, prebake, coated and then baked again.

15. The method of claim 13, wherein the edible crockery comprises a base, at least one side extending from the base and an aperture formed by the at least one side.

16. The method of claim 14, wherein at least one edge is formed where the at least one side of the container joins the base.

17. The method of claim 14 or 15, wherein at least one edge is formed where a first and a second side of the container join.

18. The method of claim 13, wherein edible crockery for consumption of food could be made as different table wares.

19. The method of any one of claims 14 to 16, wherein the method comprises the further steps of forming and baking an edible lid that substantially fills the aperture formed by the at least one side.

20. The method of any one of claims 14 to 20, wherein the method comprises the further comprises step of adding one or more of herbs, spices, savoury or sweet ingredients.

21. The method of any one of claims 7 to 19, wherein the edible crockeries are adapted to contain food and beverages both in solid and liquid form and from hot to cold without substantial leakage for the duration of the foods consumption at least.