"Blow Dough" was designed for the “Design Week Jerusalem”. A “dough balloon” was created using seasoned dough and an industrial blower, with a high temperature of 600 Degrees Celsius. The dough was inflated into a balloon shape while simultaneously being baked, making the final product edible.
"Blow Dough" won the Food Design category at the Core 77 Design Awards. http://www.core77designawards.com/2014/recipients/blow-dough/