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| Number | Title | Issue Date |
| 7754260 | Coating and composite frozen confections A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10° C. and above and has a biscuit-like consistency on storage and consumptio... | 07/13/2010 |
| 7582321 | Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds th... | 09/01/2009 |
| 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 |
| 7344743 | Frozen layered pasta product The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption. ... | 03/18/2008 |
| 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 |
| 7284973 | Moulding The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat, in particular chicken. The method comprises filling a mould cavity with a... | 10/23/2007 |
| 7240797 | Packaging and dispensing system for sandwich food products A sealed dispensing apparatus suitable for packaging and dispensing a single service portion of a food product. The food product is contained within an inner container cavity formed by an outer cover and a center member. Draw means are provided for transferring a fo... | 07/10/2007 |
| 7226629 | Microwaveable grilled cheese and meat sandwiches and method of preparation The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melti... | 06/05/2007 |
| 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 |
| 7060311 | Method for packaging a composite food portion Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive ... | 06/13/2006 |
| 6936291 | Method of producing edible cellulosic films Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry. ... | 08/30/2005 |
| 6931984 | Feature disablement controlled brewer A beverage brewer (10) with a controller (14) that automatically disables selected brewer functions unless enabled by an enablement code that enables use that is only sufficient to brew a preselected quantity of brew by mixing the brew ingredient (1... | 08/23/2005 |
| 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 |
| 6866878 | Method and apparatus for producing co-extruding pasta A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that... | 03/15/2005 |
| 6858241 | Farinaceous surface product that is toaster reheatable and method A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toa... | 02/22/2005 |
| 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 |
| 6838102 | Frozen pie dough showing good rising The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3 or more and less than 1.085 g/cm3, and cont... | 01/04/2005 |
| 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 |
| 6777011 | Multi-layer food product, system and process A system produces a multi-layer product by forming as many different ingredients as is required for the final product in steps that can be separate from each other and then combining these ingredients in an extrusion die that is formed to flow the separate ingredien... | 08/17/2004 |
| 6753025 | Method of making pizza A method of preparing a pizza is disclosed comprising the steps of forming a pizza shell, applying a predetermined quantity of pizza or tomato sauce to an upper surface of the pizza shell to form a pizza base, cooking the pizza base for a first predetermined time pe... | 06/22/2004 |
| 6627242 | Microwaveable pizza crust Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not onl... | 09/30/2003 |
| 6620443 | Edible color and flavor carrier and method for making an edible color and flavor carrier The present invention comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected from a group consisting of corn cereal or corn flakes, rol... | 09/16/2003 |
| 6562389 | Method of making bread from dough and cutting means for use therewith A method of baking bread from dough including the steps of preparing the dough, rolling out the dough into a flat strip in the range of approximately 1-30 mm, cutting the strip of dough into pieces, baking the flat pieces of dough in an oven for a short t... | 05/13/2003 |
| 6500475 | Edible dough support To facilitate baking a frozen dough product in an oven, the dough product is formed over an edible film or substrate that may have a plurality of die-cut holes. This film serves as a baking substrate and obviates the need for a baking pan. The film is for... | 12/31/2002 |
| 6472005 | Savory snack product A savory snack product with two layers of a whipped and baked savory sponge and a filling in-between, with the sponge having an aw value of between about 0.6 and 0.85, a pH value of between about 3.5 and 5.5 and an overrun of between about 30 a... | 10/29/2002 |
| 6399128 | Injection of foodstuff to fill bagels and breads Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is moved relative to the spout to shroud the spout and push a... | 06/04/2002 |
| 6399125 | Method for pressure baking including a filling encapsulant A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated sta... | 06/04/2002 |
| 6365210 | Pizza crust and process and apparatus for making same A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and pre... | 04/02/2002 |
| 6267998 | Multi-layer toaster product and method for making same A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product ... | 07/31/2001 |
| 6231898 | Sandwich product and method for making same A sandwich product is made by sealing the peripheral portions or edges of two slices or layers of bread together to form a substantially sealed pocket between the layers with filling material in the pocket. The sealing takes place without heat, and preven... | 05/15/2001 |
| 6228413 | Method of cooking pasta and a special pan with a lid In a method of cooking pasta, a first layer (4) of tomatoes or tomato sauce is laid on the bottom of a pan (1) of anti-adhesive material, then a layer of pasta (3) to be cooked is laid uniformly on the tomato or tomato sauce layer (4). The pan is covered ... | 05/08/2001 |
| 6224928 | Method for making sandwiches An article and method of making sandwiches. The article has a floor and a pair of side walls and is open along the top and at least one end and is sized to have a floor width which is equal substantially to the width of a sandwich to be made therewith and... | 05/01/2001 |
| 6210723 | Dough enrobed cheese filling A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such a... | 04/03/2001 |
| 6203830 | Method of producing filled pasta A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving ... | 03/20/2001 |
| 6203828 | Method for forming a filled dough product A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the plurality of dough sticks can be separable from the plurality of... | 03/20/2001 |
| 6190714 | Method and apparatus for manufacturing filled wafer blocks Filled wafer blocks are made by feeding preliminary blocks at a lower level to a stacking station and then feeding a wafer sheet coated on an upper side with a spread to that location, gripping them and inverting them as they are laid on the lower block t... | 02/20/2001 |
| 6139894 | Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These flour blends make it possible to obtain foods which have excel... | 10/31/2000 |
| 6139885 | Preparation of toasted bread product having a topping for microwave heating A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22... | 10/31/2000 |
| 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 |
| 6126983 | Method of preparing a multi-flavored shake A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication wi... | 10/03/2000 |
