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| Number | Title | Issue Date |
| 8163323 | Baking system and process with intermediate proofing A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed i... | 04/24/2012 |
| 8029844 | Method for making pastry shells A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each other with a selected volume of dough inserted therebetween such tha... | 10/04/2011 |
| 7790213 | Pizza pan and method of using same The present invention is a pan for cooking pizza dough and method of using same. The pan consists of a first pan mountable below a second pan. The first pan has a flat bottom and a plurality of fingers projecting upwards from the bottom. The second pan having a flat... | 09/07/2010 |
| RE41573 | Methods for handling masa Mass handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of oppos... | 08/24/2010 |
| 7655266 | Method for making biscuits A method for making biscuits wherein a dough mixture is dispensed into an agitator. The dough mixture is agitated as it is being dispensed into cavities of a die. The dough mixture is compressed into the cavities of the die by a compression device. The dough mixture... | 02/02/2010 |
| 7592028 | Compositions and processes for making high soy protein-containing bakery products Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy protein per serving. The mixe... | 09/22/2009 |
| 7442396 | Dough compositions having a moisture barrier, and related methods Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier. ... | 10/28/2008 |
| 7438939 | Multi-flavored dessert cakes Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture o... | 10/21/2008 |
| 7421943 | Injera baking machine An Ethiopian bread-making machine includes a polishing assembly, a batter application assembly, and a reciprocating collection/deposition assembly. The polishing assembly includes a polishing pad which may be positioned over the cooking surface when the cooking surf... | 09/09/2008 |
| 7341755 | Method for making breads There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting the flavor and taste of the breads. It has also been desired to devel... | 03/11/2008 |
| 7328652 | Apparatus and system for dispensing dough A dough dispensing apparatus (100) comprises a container (1,1′) for receiving and holding dough and a dough transfer device (3,3′) for receiving dough from the container and for transferring the dough to a depositing station (4,5) at ... | 02/12/2008 |
| 7322166 | Apparatus for unwrapping and transporting frangible wafers for ice cream sandwiches and the like The present invention is an apparatus and method for unwrapping a package of frangible articles bearing a wrapping material, the wrapping material having a rear portion and a forward tab, the forward tab adapted to open the wrapping material when pulled, the apparat... | 01/29/2008 |
| 7297355 | Baked type aromatizing compositions A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bio... | 11/20/2007 |
| 7292991 | Disambiguating point-of-sale data through item indexing A point-of-sale interface receives point-of-sale quantities for a number of individual items, as well as point-of-sale quantity for a miscellaneous group item that includes undifferentiated sales of one or more of the individual items. An item indexer calculates an ... | 11/06/2007 |
| 7288271 | Chlorogenic acid and an analog thereof for immune system stimulation The present invention relates to a preparation for stimulating or enhancing an immune system comprising one or more agents that stimulate T-lymphocytes in vivo. Such a preparation can be sued in the prophylaxis and/or treatment of a medical condition. The invention ... | 10/30/2007 |
| 7282231 | Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 part... | 10/16/2007 |
| 7270051 | Apparatus and method for supplying food dough Apparatus for supplying food dough including a hopper to which a large block of food dough is supplied, a cutting apparatus located at a lower opening port of the hopper to cut the block into small blocks that have substantially the same volume, a dough feeder havin... | 09/18/2007 |
| 7252280 | Method and device for manufacturing pellets of hot-melt ink A method for manufacturing pellets of hot-melt ink which includes the steps of filling molten ink into a mold cavity defined by a first die and a second die of a mold, allowing the ink to cool down and solidify in the mold cavity, and heating at least one of the fir... | 08/07/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7250187 | Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time durin... | 07/31/2007 |
| 7250186 | Extrusion process, apparatus and product A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked ... | 07/31/2007 |
| 7234391 | Bread maker A bread maker including an oven compartment, parallel kneading drums inside the oven compartment that alternate between winding and unwinding rotations, and a drum driving part rotating the kneading drums. Each kneading drum includes a rotation shaft rotating accord... | 06/26/2007 |
| 7229270 | Reciprocating head press A press for flattening dough pieces is provided having a floor supported frame, an endless conveyor belt movably carried on the frame and presenting an upper horizontal surface, and at least one movable platen carried on the frame for pressing the dough pieces again... | 06/12/2007 |
| 7223433 | Flour/starch blend for preparing stuffed rolls wrappers The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca sta... | 05/29/2007 |
| 7207264 | Method and device for manufacturing waved noodle To provide a method of manufacturing waved noodles, which saves labor of controlling weight of noodle lines at the time of cutting the noodle lines and restrains apparatus cost. A continuous noodle strip 26 with predetermined thickness formed by a noodle mach... | 04/24/2007 |
| 7208216 | Disposable cutting sheet A disposable cutting sheet for cutting and preparation of food items thereon includes a first cut resistant layer having an absorbent ply and a thermoplastic ply, wherein the thermoplastic ply includes a plurality of apertures therethrough. The sheet further include... | 04/24/2007 |
| 7205017 | Apparatus and method for beating and rolling a food dough belt A plurality of rolling rollers move sequentially upstream from downstream or downstream from upstream along the food dough belt, while each rolling roller rotates on its own axis. The moving direction of the rolling roller is changed according to technical requireme... | 04/17/2007 |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 7186429 | Food product marking apparatuses and methods A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supply... | 03/06/2007 |
| 7182683 | Casingless food production methods, systems, and associated traveling matable mold shells Systems, methods, and associated devices for casingless production of food products include: (a) providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape;... | 02/27/2007 |
| 7182969 | Apparatus and method for continuous rework fermentation A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a ne... | 02/27/2007 |
| 7172776 | Dough product and method for making same The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that provides: an improved method for manufacturing dough products; an imp... | 02/06/2007 |
| 7144357 | Method and apparatus for folding continuously fed web in two Here is disclosed a method and apparatus for folding a continuously fed in two. The web is folded along guide means defining a folding guide line with a fold angle gradually reduced. In the course of gradually reducing the fold angle, a plurality of guide rolls thro... | 12/05/2006 |
| 7144316 | Auger device for an auger device for a nozzle of a sausage-making machine An auger device for a nozzle of a sausage-making machine has a body with a top, a proximal end and a distal end, an inlet, an outlet, an elongated auger, a mounting ring and a casing holder. The inlet is formed on the top of the body. The outlet is formed on the dis... | 12/05/2006 |
| 7086522 | Device for vibratory indexing of portioned pieces A portioned piece spacing apparatus having at least one contoured chute. The contoured chute having at least one angle of declination, a receiving area and an discharge tip. The at least one vibrating chute being coupled to a vibrating mechanism through an at least ... | 08/08/2006 |
| 7078088 | Disposable cutting sheet A disposable cutting sheet for Processing food items thereon includes a cut-resistant layer including a thermoplastic material ply and an absorbent ply, wherein the first layer has a surface area and wherein the thermoplastic material of the first layer includes a p... | 07/18/2006 |
| 7076386 | Computer card for electro-pneumatic calibrators with system management The present computer card for electro-pneumatic calibrators with system management corresponds the an equipment for calibrating vehicle tires, automatically, made up by electronic, electric and mechanical components commanded by computer programs, of simple handling... | 07/11/2006 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 7069255 | Method and device for optimising process management and process control in an arrangement for producing farinaceous products The invention relates to a method and a device for optimising process management and process control in an arrangement for producing, especially short and long, farinaceous products. The aim of the invention is to improve dryer regulation and reduce faulty productio... | 06/27/2006 |
| 7063879 | Disposable cutting sheet A disposable cutting sheet for processing food items thereon includes a first cut-resistant layer having a first surface area and including a first absorbent ply and a thermoplastic material ply. The cutting sheet further includes a second layer having a second surf... | 06/20/2006 |
