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| Number | Title | Issue Date |
| 6920739 | Food product marking systems and methods A method and apparatus for aligning a mark to a plurality of individual pieces of food product to be divided from a sheet of food product before the individual pieces of food product are at least partially divided from the sheet of food product. In an aspect of the ... | 07/26/2005 |
| 6919098 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has de... | 07/19/2005 |
| 6902754 | Blunt edge dough cutter A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum... | 06/07/2005 |
| 6881429 | Method of extruding bread dough and products thereof Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the do... | 04/19/2005 |
| 6869059 | Bakeable muffin pan, and use thereof A pan for baking a batter or dough to provide a baked good, such as muffins or cupcakes. The pan includes a raised perimeter wall that acts as a shield or baffle to provide consistent air flow over the batter or dough during baking. The resulting baked goods have im... | 03/22/2005 |
| 6869631 | Method for infusing meat products with a starch binder solution The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder ... | 03/22/2005 |
| 6852347 | Partially thermal treated dough intermediate and method of making A method of preparing a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus is disclosed. The dough intermediate is thermal treated to create a temporary impermeable barrier on each of the layers of the inter... | 02/08/2005 |
| 6838105 | Dough product rolling apparatus and method for rolling dough products The leading edge of a sheet of dough product impacts an impacting feature and causes the leading edge to roll over onto itself thereby initiating a roll. Engagement enhancement is utilized to increased to increase the ability of the sheet of dough product to resist ... | 01/04/2005 |
| 6824807 | Chemical leavener system comprising acidulant precursors Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxi... | 11/30/2004 |
| D497238 | Raw dough product | 10/19/2004 |
| D497239 | Raw dough product | 10/19/2004 |
| 6787170 | Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the fo... | 09/07/2004 |
| 6783782 | Grooved freezer-to-oven pizza crust A grooved, pre-proofed, freezer-to-oven pizza crust dough. The dough includes a top surface for a pizza filling, and a bottom surface opposing the top surface and contacting a pizza pan. The bottom surface of the dough defines a plurality of grooves which provide th... | 08/31/2004 |
| 6745672 | Transport module for handling softened dough intermediates The present invention is directed to an improved apparatus for processing dough intermediates that are less developed, softer or which have enhanced water or moisture levels. More specifically, the present invention relates to the use of an improved dough transport ... | 06/08/2004 |
| 6715518 | Apparatus and method for depositing cookie dough into a tray An apparatus utilizes an object holding technique for holding a tray or discrete object while supplying a dough product onto the tray or discrete object. Preferably, a conveyor transports the tray or discrete object for receiving dough products. A subframe preferabl... | 04/06/2004 |
| 6692779 | Food products with biocontrol preservation Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For ... | 02/17/2004 |
| 6692782 | Filled potato product Potato products that retain shred integrity and that are sufficiently thin to fit into a standard toaster have been produced. In some embodiments, the potato products contain a filling. The potato products contain a network of shredded potatoes that enabl... | 02/17/2004 |
| 6660311 | Pre-proofed freezer-to-oven dough compositions, and methods Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether,... | 12/09/2003 |
| 6635302 | Milk protein dispersions Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispe... | 10/21/2003 |
| 6635291 | Leavened dough or batter packaging system The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that... | 10/21/2003 |
| 6627241 | Apparatus and method for processing viscous food products A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features an... | 09/30/2003 |
| 6607763 | Leavened dough extrusion A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some ... | 08/19/2003 |
| 6589583 | Freezer to oven dough products The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening ... | 07/08/2003 |
| 6579554 | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with t... | 06/17/2003 |
| 6572911 | Impingement oven with steam injection and method of baking dough products An oven utilizes a convective heat transfer mechanism for cooking the food products where the oven provides heated gas in the form of columns or streams and which are directed to at least one surface of a food product within the oven. Moisture, in the for... | 06/03/2003 |
| 6565909 | Stable whipped frostings A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous... | 05/20/2003 |
| 6561235 | Apparatus and method for depositing cookie dough into a tray An apparatus utilizes an object holding technique for holding a tray or discrete object while depositing an extruded dough product onto the tray or discrete object. Preferably, a conveyor transports the tray or discrete object for receiving extruded dough... | 05/13/2003 |
| 6511694 | Stable soft frozen desserts The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight ... | 01/28/2003 |
| 6457250 | Apparatus for measuring conformance of manufactured food product A grading template for measuring food product attributes for quality control and compliance. The template supports scales for measuring product attributes and has application for measuring size, shape, color and cell structure for baked bread.... | 10/01/2002 |
| 6436458 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable d... | 08/20/2002 |
| 6391371 | Low water activity egg product The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80... | 05/21/2002 |
| 6379736 | Gelato composition Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one su... | 04/30/2002 |
| 6368645 | Reheating tolerant icing composition An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than a... | 04/09/2002 |
| 6322829 | Savory fillings and food products including these fillings Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other organoleptic properties of cheese. The filling may be used in a wid... | 11/27/2001 |
| 6280787 | Gas flushing method The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing... | 08/28/2001 |
| 6280782 | Non-emulsion based, moisture containing fillings for dough products Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the fillin... | 08/28/2001 |
| 6245374 | Flexible partially cooked food composition The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough compositio... | 06/12/2001 |
| 6242024 | Packaged dough product The invention is a vented or unvented packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of t... | 06/05/2001 |
| 6227087 | Liquid jet cutter for cutting a rolled dough product A cutting apparatus cuts a rolled dough product. The apparatus includes a conveyor conveying a rolled dough cylinder along a dough travel path. A nozzle is coupled to a liquid source providing liquid under pressure and is directed toward the dough travel ... | 05/08/2001 |
| 6227349 | Apparatus for handling dough pieces An apparatus and a method for dough handling includes a first conveyor for receiving dough and having a first discharge end for discharging dough. A second conveyor receives dough and is positioned along side the first conveyor to convey in the direction ... | 05/08/2001 |
