Did You Know...
...Chester Carlson was a patent agent who tired of having to make multiple copies of patent applications using the only duplication method available at the time: carbon paper. In 1959 he came up with a new copying system and took it to IBM for evaluation. The "experts" at IBM determined potential sales to be only 5,000 units because people wouldn't want to use a bulky machine when they had carbon paper. Carlson's invention was the xerography process, the company founded on the system is Xerox.
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US Patent 4657769 - Method of manufacturing frozen bagel dough products
US Patent Issued on April 14, 1987
Estimated Patent Expiration Date:
April 14, 2004Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
Estimated Patent Expiration Date:
April 14, 2004Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.AbstractA process for making frozen bagels is disclosed. The use of a combination of oxidizers and boiling without baking prior to freezing a contribute to a frozen bagel having excellent shelf life and, when baked, have the same characteristics of fresh bagels.Other References
| InventorsAssigneeApplicationNo. 06/704168 filed on 02/22/1984US Classes:426/549, Basic ingredient is starch based batter, dough product, etc.426/499, Food product having an open-ended cavity, e.g., pretzel, etc.426/653For use with batter, dough or baked goodsField of Search426/549, Basic ingredient is starch based batter, dough product, etc.426/654, Stabilizing or preserving agent or emulsifier other than organophosphatide426/327, Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F.426/391, Dough or batter product, e.g., pie crust, etc.426/393, Involving temperature 32 degrees F. or less426/653, For use with batter, dough or baked goods426/444, With temperature reduction 32 degrees F. or less426/496, Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.426/497, Treatment of cooked product426/499Food product having an open-ended cavity, e.g., pretzel, etc.ExaminersPrimary: Jones, Raymond N.Assistant: Paden, Carolyn Attorney, Agent or FirmInternational ClassesA21D 2/04 (20060101)A21D 2/00 (20060101) A21D 15/00 (20060101) A21D 2/22 (20060101) A21D 15/02 (20060101) |
