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Israeli designers Omer Polak and Michal Evyatar have blown coloured dough into set of edible balloons filled with different odours.
Omer Polak and Michal Evyatar used an industrial blower traditionally used for glass blowing to shape and bake the Blow Dough simultaneously.
Collaborating with chef Erez Komorovsky, the duo added combinations of herbs during the blowing process to scent the air inside the bubbles.
"By taking a bite into the balloon the odours spread out directly through the mouth and the nose," said the designers. "Thus, the entire eating experience is enriched."
The dough was made by simply mixing flour, water and seasoning, then kneading the ingredients together to create a stodgy material.
To create the bright colours, the water has been substituted for fresh juice from vegetable including beetroot, carrots and spinach.
The dough was stretched over a hole in a bench, positioned over the blower. A circular metal template was placed over the top to make material inflate as spherically as possible.
Polak and Evyatar spent a lot of time finding the right consistency of the dough so it would expand into a thin layer without bursting.
"The process included many experiments in the workshops kitchen," said the designers. "It was a great challenge to succeed in creating dough that is very flexible and can also come thin for baking and the eating experience.
They also had to experiment with the size of the dough balls, amount of blowing time and heat of the oven to form the best balloons.
"We worked almost like scientists, we wrote time, quantities and temperature that we could produce the exact dough," said the duo.
Blow Dough was created for last year's Jerusalem Design Week, as a part of the Food Lab event curated by designer Ayala Moses.
Visitors to the exhibition were able to create and inflate their own dough balloons, choosing their own herbs and seasoning before tasting them.
"The project illustrates the food manufacturing process in a small-scale factory that was established for one day as an analogy to the street food carts and to the urban eating experience in Jerusalem," the designers said.
Other designers experimenting with food include Central Saint Martins graduate Robert Cooper, who created Airfix-style chocolate and wafer snacks, and Icelandic product design graduate Búi Bjarmar Aðalsteinsson who developed a Fly Factory that breeds insect larvae for human consumption.