Cross-Reference to Related Applications

[0001] The present application claims priority from Australian Provisional Patent Application No 2021901001 filed on 6 April 2021, the content of which is incorporated herein by reference.

Technical Field

[0002] The present disclosure relates, generally, to bread pans for baking bread and, more particularly, to a bread pan for baking a sourdough bread loaf.

Background

[0003] To make a sourdough bread loaf, authentically made artisan sourdough is typically made without the addition of manufactured yeast, and with no preservatives or added sugar. It involves the adding of a biological culture, which over time (typically 18-40 hours) and at certain temperatures uses naturally occurring lactobacilli and yeasts to ferment the dough. This process brings about a distinctive sour taste.

[0004] After authentic sourdough is hand-moulded into a small loaf-like shape of dough, and while the culture is fermenting at specific temperatures, some rising and expansion of the dough occurs. This rising is not as pronounced as it would be with added yeast. If this expansion of sourdough occurs unconstrained, then the form adopts a ‘freestyle’ shape and the final baked product has tapered ends which together can account for up to 40% of the length of the loaf.

[0005] The tapered ends means that over the length of the sourdough loaf, the profiles and sizes of different slices of the baked loaf can vary significantly. The effect of this is that typically only 60-70% of the loaf at best can be sliced to offer reasonable portion control for hospitality-sector meals. The tapered ends of the ‘freestyle’ sourdough loaves therefore add costs for cafes and restaurants if they want to purchase and then offer sourdough to their patrons.

[0006] Whilst it is possible to bake sourdough in a square-cornered, rectangular tin, created for baking traditional yeast-based breads, typical tins cause some problems for sourdough. For example, the baking of the centre of the loaf can be uneven or insufficient. This means that the consistency of the baked product is poor. Furthermore, the loaf rises in the centre more than at the ends and portion control remains very inconsistent. In addition, restaurant patrons recognise that sourdough does not typically come with square comers at the base and then question the authenticity of the sourdough.

[0007] Because of the higher skills required of the artisan bakers able to produce sourdough, the number of steps involved, including hand moulding, with wait times in-between, the costs to prepare and bake sourdough are greater than for traditional bread. Sometimes bread may be labelled as sourdough, when it is not authentic sourdough bread, for example if it is a lower cost product that includes yeast and other additives that speed up the rising of the bread and that add a sour taste.

[0008] Factory-style production of sourdough involves the use of automated moulding equipment. Authentic sourdough, however, cannot be passed through moulding equipment because it is too ‘wet’. In order to be able to use moulding equipment, additional additives need to be added to the dough such as gluten and E300 ascorbic acid. Amongst other things, this causes the bread to become more ‘rubbery’. Whereas the crumb (i.e. the hole pattern and texture) in artisan sourdough bread relies on extra water in the dough, moulded factory- produced sourdough bread relies on extra gluten.

[0009] An alternative method of controlling the shape of sourdough bread is by using baskets or bannetons, but these are typically only used during the proofing stage to provide some stability to the loaf, and the dough is then removed for baking. The loaf then spreads during baking.

[0010] Pans for baguettes that are shaped to hold baguettes and that have perforations within the body of the pans are not suitable for sourdough because the sourdough rises and forms a misshapen loaf as the dough spreads during baking.

[0011] It is to be understood that any prior art publication referred to herein does not constitute an admission that the publication forms part of the common general knowledge in the art.

Summary

[0012] Described herein is a baking pan that allows artisan bakers to produce an authentic handmade sourdough bread loaf that maintains the traditional sourdough appearance, but is more efficiently shaped for the hospitality sector from a portion control viewpoint. [0013] The baking pan and composite pan described herein enable the production of authentic sourdough in a shape that is conducive to effective portion control of slices with minimum waste, and where the shape of each slice resembles traditional sourdough bread.

[0014] In one aspect there is provided a baking pan 10 for baking a sourdough bread loaf, the pan comprising: a base 12 having a floor 14 with a plurality of floor perforations 16, and a lid 18 configured to fit over the base 12 to cover the bread loaf during baking, the lid 18 having a plurality of lid perforations 20.

[0015] The base may comprise a frame and a tray, the frame may be configured to receive the lid, and the frame may be configured to supporting the tray. The tray may comprise: a central recessed region forming the floor of the base, and lateral upturned walls on either side of the central recessed region to form a concave baking surface for holding the bread loaf. The frame may comprise two opposing end walls shaped to match and substantially close reciprocal ends of the lid.

[0016] The lid may comprise a concave surface having a central region flanked by lateral side region), and the plurality of lid perforations may be located in the central region.

[0017] The base may comprise one or more positioning formations, and the lid may comprise at least one reciprocal positioning formation configured to cooperate with the one or more positioning formations of the base so as to hold the lid in place during baking. The one or more positioning formations of the base may comprise a tab extending from the base, and the at least one reciprocal positioning formation may comprise a slot configured to receive the ta).

[0018] The base and the lid may fit together to form an inner cavity that guides a shape of the sourdough bread loaf during baking. The inner cavity may have a substantially oval shape.

[0019] The lid may removable. The lid perforations may be larger than the floor perforations.

[0020] In another aspect there is provided a baking pan 10 for baking a sourdough bread loaf, the pan comprising: a lid 18 comprising a concave surface 50 for allowing the bread loaf to rise, the concave surface 50 having two opposite curved ends 34; and a base 12 comprising: a central recessed region 26 for holding the bread loaf; and two opposing end walls 32 shaped based on the two opposite curved ends 34 of the lid 18; and wherein the lid 18 is configured to fit on the base 12 to form an inner cavity that shapes the bread loaf during baking. The baking pan may comprise a plurality of perforations in one or more of: the lid and the base.

[0021] In another aspect there is provided a composite pan comprising two or more baking pans as described above. The two or more baking pans may be arranged in parallel. The lid of each baking pan may be independently removable.

Brief Description of Drawings

[0022] Embodiments of the disclosure are now described by way of example with reference to the accompanying drawings in which:

[0023] Figure 1 A shows a front perspective view of a baking pan.

[0024] Figure IB illustrates a cross-section of the baking pan according to Figure 1 A with the placement of sourdough within the inner cavity of the baking pan.

[0025] Figure 2A shows a front perspective view of a base of the baking pan of Figure 1 A, with the floor and frame disassembled.

[0026] Figure 2B shows a front perspective view of a base of the baking pan of Figure 1 A, with the floor and frame disassembled.

[0027] Figure 3 shows a bottom perspective view of the base of the baking pan of Figure 1 A.

[0028] Figure 4 shows a top perspective view of the base of the baking pan of Figure 1 A.

[0029] Figure 5 shows a perspective view of the underside of the lid of the baking pan of Figure 1A.

[0030] Figure 6A shows a side perspective view of a composite pan comprising two baking pans, with the lids in place.

[0031] Figure 6B shows a top perspective view of the composite pan of Figure 6 A with one lid removed.

[0032] Figure 7A shows the generally uniform shape of a sourdough bread loaf baked in a baking pan as described herein. [0033] Figure 7B shows the generally tapered shape of a traditional freeform sourdough bread loaf.

[0034] Figure 8A shows the generally oblong shape of traditional authentic sourdough bread slices.

[0035] Figure 8B shows the generally oval shape of pan-baked sourdough bread slices according to the method and with the bread pan as described herein.

[0036] Figure 9 is a perspective view of a two-pan base of an embodiment of the composite pan of Figures 6 A and 6B.

[0037] Figure 10 is an exemplary sheet metal design for the two-pan frame of the base in Figure 9.

[0038] Figure 11 A is an exemplary sheet metal design for a lid for the composite pan of Figures 6 A and 6B.

[0039] Figure 1 IB is a side view of the lid once formed.

[0040] Figure 12A is an exemplary sheet metal design for a tray for the composite pan of Figures 6 A and 6B.

[0041] Figure 12B is a side view of the tray once formed.

[0042] In the drawings, like reference numerals designate similar parts.

Description of Embodiments [0043] Baking Pan

[0044] An embodiment of a baking pan 10 for baking a sourdough bread loaf is shown in Figure 1A. The baking pan 10 has a base 12 (shown in Figure 4) and a lid 18 (shown in Figure 5). As can be seen in Figure 4 the base 12 has a floor 14 with a plurality of floor perforations 16. The lid 18 is configured to fit on or over the base 12 to cover the bread loaf during fermenting and baking. As can be seen in Figure 4, in this embodiment the lid 18 has a plurality of lid perforations 20. In this embodiment, the lid 18 comprises a concave surface 50 having a central region 52 flanked by lateral side regions 54, and the plurality of lid perforations 20 are located in the central region 52.

[0045] In this embodiment the lid perforations 20 are larger than the floor perforations 16. The reason for this is that the floor perforations 16 need to be small enough so that the unbaked raw dough does not drip through the holes and so that the baking and expanding dough cannot push through the holes of the floor perforations 16. The lid perforations are sized to allow steam to escape the inner cavity 21 of the closed baking pan 10, and to allow heat from the oven to pass through the larger holes of the lid perforations 20 in order to create a crusty upper surface on the baked sourdough bread loaf.

[0046] In alternative embodiments, the baking pan may have other configurations of perforations, for example none in the lid and/or none in the floor, but instead perforations in the end walls 32 that form a closure for the short sides 80 of the rectangular baking pan 10. In still other embodiments, the baking pan may have no perforations at all, and/or the baking pan may have gaps or openings for example between the lid and the base, between the lid and the end walls, and/or between the end walls and the base.

[0047] If used, end wall perforations would typically be small and/or towards the top of the walls to minimise or avoid dough pushing therethrough during fermentation and/or baking. In designs that have holes or slots on the sides below the level of the dough, the dough would flow through the holes or slots, and bake in that position. The baked loaf would then not release from the pan and the loaf would need to be cut out of the pan. The baking pan 10 has a lid 18 with a concave surface 50 for allowing the bread loaf to rise. As shown in Figure 5, the concave surface 50 of the lid 18 has two opposite curved ends 34, substantially C-shaped according to the concavity of the surface 50. The base 12 of the pan 10 has a central recessed region 26 for holding the bread loaf. The base also has two opposing end walls 32 shaped based on the two opposite curved ends 34 of the lid 18. The two opposing end walls 32 are shaped to match and substantially close the reciprocal ends 34 of the lid. In this embodiment the end walls 32 have an extended semi-circle shape to match the C-shaped ends 34 of the concave lid 18. The lid 18 is configured to fit on the base 12 to form the inner cavity 21 within the enclosed baking pan 10 so that the inner cavity 21 shapes the sourdough 23 during baking.

[0048] The end walls 32 limit the lengthening of the rising and baking bread loaf, and with the ends of the bread loaf pushing against the end walls the tapering of the loaf is reduced. [0049] The lid 18 sits substantially flush with the base 12 along the long sides 82 of the baking pan. Hence the lid 18 is able to guide the rising dough upward from the base 12 and into the inner cavity 21 during baking, so that the inner cavity 21 formed when the lid 18 is positioned over the base 12 delimits the shape of the sourdough bread loaf 23.

[0050] The shape of the tray and the shape of the lid are configured so that together, when the lid is on the tray, the inner cavity 21 that is formed and that holds the bread during fermentation and baking, has a substantially oval, oblong or elliptic cross-section. This type of cross-section shape is similar to the shape of the cross-section of the untapered centre of a traditional freeform loaf. In the illustrated embodiment, the end walls 32 close off the inner cavity on either side, and the end walls 32 are therefore shaped to substantially match the inner cavity; the end walls 32 therefore have an oval, oblong or elliptic shape.

[0051] The substantially oval cross-section of the inner cavity 21 as defined by the curved tray and lid provides support for the bread loaf during both fermenting and baking, ensuring that the consistency of the bread once baked is even (i.e. there are no dense parts where the dough has been compressed).

[0052] In some embodiments, the dimensions of the baking pan are selected so that the dimensions of the cross-section of the baking pan approximates the dimensions of the cross- section of the untapered centre of a traditional freeform loaf, i.e. about 12-17cm wide and about 7-12cm high. The length of the inner cavity of the baking pan 10 is about 25-35cm long, for example 30cm long.

[0053] In the illustrated embodiments, the cross-sectional shape is selected so that the bread slices are not as wide as a freeform loaf, but instead are about 1 l-14cm wide, for example 13cm wide, while still having a height of about 7-12cm. A typical freeform loaf is too wide for typical commercial or domestic bread toasters, and this embodiment advantageously allows for sourdough bread slices that fit into a toaster. The length of the inner cavity of the baking pan 10 is about 25-35cm long, for example 30cm long.

[0054] Figure 8A shows the generally oblong shape of traditional authentic sourdough bread slices 130. This can be compared to the generally oval shape of pan-baked sourdough bread slices 132 according to the method and with the bread pan as described herein which is illustrated in Figure 8B. The width-to-height ratio of the traditional authentic sourdough bread slices is greater than the width-to-height ratio of the pan-baked sourdough bread slices which are relatively higher and narrower in comparison.

[0055] In the embodiment illustrated in Figures 1 to 5, the base 12 comprises a frame 22 and a tray 24.

[0056] The frame 22 supports the tray 24 and is configured to receive the lid 18. The frame 22 has an aperture 70 formed therein, the aperture formed within a pair of lateral arms 72 that stretch between and connect the opposing end walls 32. The tray 24 is adapted to be disposed within the aperture 70 of the frame 22. The two opposite straight sides 74 of the tray each have a flattened rim 76, so that when the tray 24 is placed within the frame 22 the flattened rims 76 are supported by the lateral arms 72. Each lateral arm 72 ends in an upturned tab 60 adjacent the end walls 32. In this embodiment, the end walls 32 form part of the frame 22, but in other embodiments the end walls 32 that close off the inner cavity 21 may alternatively (or additionally depending on the particular configuration) be part of or be attached to the tray 24 or the lid 18. In this embodiment the end walls 32 each have a tab 60 extending from the top. In the illustrated exemplary embodiment, the frame 22 further includes a pair of lugs, each lug 88 in the form of a horizontal tab 90 extending inward from the bottom edge of an end wall 32 to thereby provide a connecting surface for securing the tray 24 when the tray 24 is placed into the frame 22, for example by welding or otherwise adhering the tray 24 to the frame 22. The horizontal tab 90 includes a positioning means 92 in the form of a frame slot 94 configured to receive a positioning tab 96 of the tray 24.

[0057] In some embodiments the tray 24 is affixed to the frame 22. In other embodiments, the tray 24 is removable from the frame 22.

[0058] The tray 24 comprises a central recessed region 26 forming the floor 14 of the base 12, and lateral upturned walls 28 on either side of the central recessed region 26 to form an approximately U-shaped concave baking surface 30 for holding the bread loaf. The short sides of the tray 24 are open ended, and extended from an underside of each short side is a central and downward positioning tab 96 that fits into a corresponding frame slot 94 when the tray 24 is placed within the frame 22.

[0059] In some embodiments the tray 24 is removable. In other embodiments the tray 24 is fixed to the frame 22, for example by spot welding. In yet other embodiments, the tray and the frame are integrally formed. [0060] In other embodiments where the base does not consist of a frame and a tray combination, the base may have a different combination of components adapted to hold a bread loaf during baking with a lid covering the bread loaf. For example, the base may be formed by one floor component such as a shallow over pan.

[0061] The base 12 receives the lid 18 thereon. In some embodiments the lid is hingedly attached. In other embodiments two opposing edges of the base form a channel that the corresponding edges of the lid slide into. In the embodiment illustrated in Figures 1 to 5, the lid has an unattached fit and rests on the upper edges of the base 12.

[0062] The base 12 has one or more positioning formations 56 in the form of tabs 60 that extend upward from the base. In the exemplary embodiment there are two tabs 60 on either side of each long side 82 of the base 12 and a tab 60 atop each end wall 32 of the base 12. The lid 18 has at least one reciprocal positioning formation 58 configured to cooperate with the one or more positioning formations 56 of the base 12 so as to hold the lid 18 in place during baking. In the exemplary embodiment the reciprocal positioning formation 58 includes four open ended slots 84, one on either side of each long end of the lid, each adapted to receive an upturned tab 60 on the base 12, the upturned tab 60 positioned close to or adjacent the end walls 32. The reciprocal positioning formation 58 also includes two upper slots 86 on either side of the centreline of the lid 18, each upper slot 86 adapted to receive the tab 60 that extends from the top of each end wall 32.

[0063] Figures 6A and 6B show a composite pan 100 formed with two baking pans 10. As illustrated, the lid of each baking pan is independently removable. The composite pan 100 may have three or four or more baking pans. In the exemplary embodiment, the two baking pans 10 of the composite pan 100 are arranged in parallel. Various configurations are possible, for example two rows of two parallel baking pans can form a four-pan composite pan. In one embodiment, the baking pans of the composite pan 100 are connected together by attaching adjacent bases 12, for example using spot welding or other known sheet metal joining techniques. In other embodiments adjacent baking pans are removably attached via an attachment mechanism. The attachment mechanism may be, for example, reciprocal grooves along the long sides 82 of the bases 12. In yet other embodiments the frames 22 of the bases 12 may be joined together or integrally formed. Figure 9 shows a two-pan base 140 that comprises a two-pan frame 142 that has been integrally formed, i.e. the two-pan frame 142 shown in Figure 9 comprises a body 144 formed from the same piece of material, for example cut and folded from one piece of sheet metal. Two trays 24 are positioned within the two apertures 70 (not visible in this image) of the two-pan frame 142.

[0064] The exemplary embodiments described herein have been made from sheet metal using a laser and fold design. Aluminised steel has been used, and a Teflon coating maybe applied for its non-stick properties. Other materials and manufacturing methods commonly used for baking pans may also be used.

[0065] Exemplary Production Method

[0066] The baking pan 10 and the composite pan 100 described herein may be made from any known suitable material and with a known suitable method as used for kitchen appliances, bakeware, baking tins and/or baking pans.

[0067] For the exemplary pans described herein, aluminised steel is used and the pans are formed using conventional sheet metal techniques. Other materials such as aluminium or metal alloys as appropriate for bakeware may also be used.

[0068] Figure 10 shows an exemplary sheet metal design for the two-pan frame 142 of Figure 9. The two-pan frame 142 has two parallel apertures 70 within a pair of lateral arms 72 and on either side of a connecting bridge 146. A pair of opposing end walls 32 are on either side of each aperture 70. The tabs 60 on the outer sides of the end walls 32 are folded up to form positioning formations that cooperate with reciprocal positioning formations on the lids 18. There is also an intermediate tab 150 between and stretching from one end wall 32 to its adjacent end wall 32, on either side of the two-pan frame 142. The intermediate tabs 150 are in between the two apertures 70 of the frame, and lie between the two trays 24 once inserted into the apertures 70. Accordingly, when the two lids 18 are placed on the two-pan frame 142, the two lids 18 share the intermediate tabs 150 as the slots 62 on the lids 18 fit over the tabs 60 on the outer edge of the two-pan frame 142, and fit over the intermediate tabs 150 that stretch between the short sides of the trays 24.

[0069] Figure 11 A and 1 IB illustrate an exemplary sheet metal design for a lid 18 for the composite pan of Figures 6A and 6B. The lid 18 has a plurality of lid perforations 20. When formed as shown in Figure 1 IB, the lid 18 comprises a concave surface 50 having a central region 52 flanked by lateral side regions 54, and the plurality of lid perforations 20 are located in the central region 52. Once formed, the lid 18 is substantially C-shaped according to the concavity of the surface 50. The lid 18 has at least one reciprocal positioning formation 58 configured to cooperate with the one or more positioning formations 56 of the base 12 so as to hold the lid 18 in place during baking. In the exemplary embodiment the reciprocal positioning formation 58 includes four open ended slots 84, one on either side of each long end 156 of the lid, each adapted to receive an upturned tab 60 on the base 12. The reciprocal positioning formation 58 also includes two upper slots 86 on either side of the centreline 158 of the lid 18, each upper slot 86 adapted to receive the tab 60 that extends from the top of each end wall 32.

[0070] Figures 12A and 12B is an exemplary sheet metal design for a tray 24 for the composite pan 100 of Figures 6A and 6B. The tray has two opposite straight sides 74 and comprises a central recessed region 26 forming the floor 14 of the base 12, and lateral upturned walls 28 on either side of the central recessed region 26 to form an approximately U-shaped concave baking surface 30 for holding the bread loaf. The short sides 160 of the tray 24 are open ended, and extended from an underside of each short side is a central and downward positioning tab 96 that fits into a corresponding frame slot 94 when the tray 24 is placed within the frame 22. Floor perforations 16 in the central recessed region 26 of the tray 24 allow heat to enter and steam to be released from the baking tin so that the bottom of the bread bakes with a crisp crust as desired.

[0071] Baking Method

[0072] After preparing and moulding the sourdough, the dough is placed into the baking pans 10 and closed with a lid 18. The dough ferments in these pans in a cold room overnight. The next day, the pans are removed from the cold room and the temperature of the dough then rises slowly. The sourdough bread is then baked in the pans using a normal sourdough baking process, i.e. with the same type of oven and the same temperature range as hand-shaped ‘freeform’ traditional sourdough. The shape of slices cut from the loaf made with the baking pan will be approximately the same along almost the entire length. The tinned sourdough will also have a softer crust than the free-form product.

[0073] Figure 7A shows the general uniform shape of a sourdough bread loaf 120 baked in a baking pan 10 as described herein. The bread loaf 120 has a length of about 30 cm according to the inner cavity of the baking pan 10. In comparison, Figure 7B shows the general tapered shape of a traditional freeform sourdough bread loaf 122. [0074] The sourdough moulding process is intended to fold the dough evenly while keeping intact most of the air bubbles formed during early fermentation. That is necessary to achieve an open and even texture for the sourdough after baking. Best results are achieved when the dough is moulded into an oval shape. If the dough is forced into a different shape for fermentation and/or baking, for example a square or rectangle such as in conventional baking tins, the sourdough is restricted on the flat sides, and does not have enough room on those sides to expand/proof before baking - it can only expand upwards in square tins. Yeasted bread has the strength to expand upwards readily because of the yeast that provides strong aeration.

Sourdough cannot expand upwards as much as yeasted bread because the wild cultures present in the sourdough are weaker than yeast. Filling sourdough into a square or rectangular shape, where it cannot expand, will result in higher density of the crumb, especially in the bottom part of the loaf.

[0075] This sourdough moulding process, which results in an oval-shaped dough, is intended to evenly aerate the dough which, in turn, ensures the open and even texture for the sourdough after baking. If the dough is forced into a different shape, for example a square or rectangle such as in conventional baking tins, the air is forced out of that part of the dough that is “squeezed”. Although one could force moulded sourdough into any metal container and bake it, and the result might potentially still be described as a sourdough. But it would be a very poor-quality sourdough (and would not be accepted commercially), because of the inconsistent texture. Consequently, sourdough that is forced into a shape that does not promote even aeration and as a result, would not have an even texture, would not provide a practical solution to the product requirements of commercial users with respect to uniformity and consistency of slices. The baking pan described herein has a substantially oval cross-section, and advantageously allows for a more natural shaping of the dough in order to maintain the desired aeration and consistency of the dough while at the same time controlling the shape of the loaf. As illustrated in Figure IB of the drawings, the rounded sourdough 23 placed within the rounded inner cavity 21 of the bread pan described herein is able to expand both sideways and upward so that expansion during fermentation is not unduly constricted.

[0076] Other benefits of the baking pan and composite pan described herein include the following:

[0077] Hand-moulded sourdough loaves can be loaded into the pans, can ferment in cold storage, and can then be baked in ovens at up to 250 degrees Celsius, with minimal effort. [0078] The pans increase the consistency of the profile of slices from 60-70% to 90+%, and thus significantly improve the economics of sourdough use in the hospitality sector.

[0079] The pans allow slices of the loaf to conform to the overall profile expected of sourdough, including the creation of a harder upper crust, with scoring of that crust that relieve pressure on the dough skin.

[0080] The pans have a design such that the manufacture requires mostly laser cutting and bending, with minimum manual involvement such as welding or riveting, to ensure a relatively low cost.

[0081] The waste at the end of the loaves associated with traditional sourdough loaves produced without gluten is reduced because of less tapering towards the ends of the pan-baked loaves.

[0082] Using this pan to bake authentic sourdough avoids the use of other additives and non- authentic processes to achieve a consistent slice along the length of the loaf.

[0083] The outer crust of the pan-baked sourdough bread loaf is also softer than traditional loaves even though the crustiness resembles a traditional loaf. The slightly softer outer crust makes for a better bread and easier to eat slices because the crust can be bitten or cut with less effort than the hard crust on a traditional sourdough bread loaf.

[0084] It will be understood to persons skilled in the art of the invention that many modifications may be made without departing from the spirit and scope of the invention.

[0085] In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word “comprise” or variations such as “comprises” or “comprising” is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention.