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A vest or belt is integrally formed with tubular, pet receiving passageways which extend around the wearer's body and terminate in pocket-like chambers for feeding and retrieval.
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| Number | Title | Issue Date |
| 7335388 | Bread maker and method of controlling the same A bread maker including a main body having an oven compartment with a front opening, a door to open and close the front opening of the oven compartment, a pair of kneading drums spaced apart from each other inside the oven compartment and winding a mixing bag filled... | 02/26/2008 |
| 7332190 | Device and method for dough production A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the ingredients as well as a dough produced from the former wherein convey... | 02/19/2008 |
| 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 |
| 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 |
| 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 |
| 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 |
| 6958168 | Baking rack assembly and method for automatic bread making machine An automatic bread making machine having a baking chamber and a container for receiving bread making ingredients is provided with a backing rack assembly that is selectively placed into and removed from the baking chamber. The baking rack assembly is provided with a... | 10/25/2005 |
| 6743457 | Reprocessed batter 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 n... | 06/01/2004 |
| 6589582 | Method for production of baked, fried or steamed goods Baked, fried or steamed goods or foodstuffs exerting wheat flour's specific flavor and taste and having a unique flavor can be made characteristically through a process comprising a first step of preparing first a basic dough by mixing wheat flour and wat... | 07/08/2003 |
| 6419965 | Method for preparing leavened dough or leavened puff pastry food products Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour, yeast and water; kneading the dough, cutting the dough into p... | 07/16/2002 |
| 6399120 | Method of manufacturing dough for preparing yeast-leavened foods The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or atmospheric pressure, extruding the kneaded mixture under p... | 06/04/2002 |
| 6338867 | Method for the production of paste products The invention relates to a method and a device for the production of paste products, in which a milled product such as flour or the like is mixed as the dry component with a liquid and the resulting dough mass is kneaded, the dry component being supplied ... | 01/15/2002 |
| 6294092 | Container A container comprising a flexible semi-permeable composite membrane structure is described, as well as its applications. The membrane has a low molecular weight cut-off, comprises a flexible support layer thick enough to give strength to the membrane stru... | 09/25/2001 |
| 6284296 | Method of dough manufacture by monitoring and optimizing gluten protein linkages Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours... | 09/04/2001 |
| 6156364 | Molded pizza crust The present invention provides a method of forming proofed dough for baked goods in a predetermined shape, as well as an apparatus for practicing the method. The apparatus includes a closed dough handling system that includes a pressurized dough mixer, a ... | 12/05/2000 |
| 6126977 | Method of making laminated pizza crust A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the ma... | 10/03/2000 |
| 6093437 | Toaster cookies The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cook... | 07/25/2000 |
| 6068873 | Process for the production of masa flour This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cook... | 05/30/2000 |
| 6013298 | Method of making a reduced salt bread dough product and reduced salt bread dough product A sodium chloride substitute containing alkali metal gluconates utilizable for bread and other baked goods; doughs of bread and other baked goods prepared by using the gluconate alone or together with sodium chloride; and bread and other baked goods produ... | 01/11/2000 |
| 6007858 | Tamale product A tamale roll prepared from a dough comprising from 1 to 15% by weight of wheat gluten in the presence of a humectant such as glycerol and/or maltodextrin, processes for preparing the tamale roll by steaming tamale shape dough followed by freezing or pack... | 12/28/1999 |
| 6004600 | Method of making bread A method of making bread dough, pizza dough, and bread using a food processor having a cutting blade. Flour, yeast, and salt are placed in a bowl of the mixer and their temperature is taken to obtain a dry component temperature. Depending on the type of m... | 12/21/1999 |
| 5968251 | Production of carotenoid preparations in the form of coldwater-dispersible powders, and the use of the novel carotenoid preparations Carotenoid preparations in the form of coldwater-dispersible powders are produced by a) preparing a molecular-disperse solution of a carotenoid, with or without an emulsifier and/or an edible oil, in a volatile, water-miscible, organic solvent at elevated... | 10/19/1999 |
| 5897896 | Layered foodstuff binding agent dispersible in hot water and milk and preparation thereof Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a fat coating layer about the emulsifier layer, the emulsifi... | 04/27/1999 |
| 5840345 | Dough transport device The present invention provides a dough transport device having an improved dough pump, an improved manifold for dividing dough, and a rotational cutter for cutting dough into pieces of uniform shape and size. The auger dough pump operates using a auger wh... | 11/24/1998 |
| 5804225 | Method and apparatus for stretching bread dough and the like A bread-dough stretching apparatus includes a rotating member having a plurality of planetary rollers that revolve along a circular path, and a conveying device which is positioned below the rotating member and is spaced apart from the rotating member to ... | 09/08/1998 |
| 5783218 | Mechanism for powdering bread dough being stretched An apparatus for stretching bread dough into a sheet is provided, wherein a plurality of conveying rollers are supplied with powder so as to stretch the bread dough without its adhesion to the rollers. To have powder adhere to a plurality of conveying rol... | 07/21/1998 |
| 5667833 | Manufacture of pasta Process and equipment for manufacturing process pasta, in which a mixture of cereal flour or semolina and water having a water content of 25-40% is prepared, the mixture is kneaded and it is extruded by pressing it through an extrusion die with the aid of... | 09/16/1997 |
| 5665410 | Method for extending a dough rise period Disclosed is a method for preselected extension of the dough rise period for dough products prepared in an automatic breadmaker. The method includes the step of selecting an extended final dough rise period from a group of predetermined times programmed i... | 09/09/1997 |
| 5593712 | Process for making bread A process for making bread is carried out in an apparatus which includes a kneader for kneading flour, yeast and water into dough and a pump for continuously feeding the mixed dough through flexible pipe to a cutting device which forms dough pieces. The a... | 01/14/1997 |
| 5560944 | Process for the industrial preparation of pizzeria pizzas This invention relates to a process for the industrial preparation of pizzeria pizzas. The process comprises the following stages: a) dough preparation, b) kneading, c) raising, d) portioning, e) topping, and f) baking.... | 10/01/1996 |
| 5532013 | Method for the preparation of instant fresh corn dough or masa Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtaine... | 07/02/1996 |
| 5518748 | Edible containers and methods of making the same An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral wi... | 05/21/1996 |
| 5472273 | System for determining the development status of a mass such as bread dough in a powered mixer A system determines the development status of a mass such as bread dough in a powered mixer by applying a set of expert rules to qualitative variables determined from the elapsed mixing time and instantaneous power flow to the mixer over time. The preferr... | 12/05/1995 |
| 5464640 | Process for preparing a dough for alimentary pasta A process for preparing a dough for "pasta", by starting from meals of cereals in general, which dough is to be sent to an extrusion screw, which process comprises: (1) a step of separation of raw material into at least two fractions having different gran... | 11/07/1995 |
| 5443854 | Dough treating and dispensing method and apparatus Dough intended for use in producing bakery products is homogenized and advanced to extrusion nozzles where it is cut into successive pieces that fall onto a moving conveyor. The pieces are of precisely uniform weight because a constant pressure is maintai... | 08/22/1995 |
| 5421713 | Pasta, pastry, cookie and hors d'oeuvre maker A device to mix and extrude various ingredients including pastas, pastries, baked goods, hors d'oeuvres, and cookies. The device includes novel measuring, mixing and extrusion arrangements including: an automatic measuring cup; a way to continuously mix a... | 06/06/1995 |
| 5417992 | Supercritical fluid extrusion process and apparatus A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO2 is injected to provide proofing... | 05/23/1995 |
| 5415884 | Process and apparatus for the production of a product in the form of small lumps The novel invention proposes a novel dough kneading process and a corresponding apparatus, wherein the dough is produced in a small lump structure in a rapidly revolving centrifugal kneader. A very high percentage of granulate sizes corresponding to the s... | 05/16/1995 |
| 5393217 | Noodle forming device A noodle forming device includes a dough mixing chamber and an extruding chamber connected to each other, a mixing shaft having mixing blades fixed thereon extending through the mixing chamber, an extruding screw disposed within the extruding chamber and ... | 02/28/1995 |
| 5386763 | Automatic baking machine with preheating capability and method for controlling operation thereof An automatic baking machine includes a hollow housing, a container disposed in the housing for containing dough therein, a temperature sensing unit disposed in the housing for detecting an initial container temperature of the container when the automatic ... | 02/07/1995 |
