Continuous production of pretzels
Patent 4880653 Issued on November 14, 1989. Estimated Expiration Date: 
July 25, 2008. Estimated 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.
July 25, 2008. Estimated 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.Patent References 3538840 3666485 3763765 Continuous pretzel dough manufacture Continuous production of pretzels Patent #: 4759939 InventorsApplicationNo. 223358 filed on 07/25/1988US 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.426/514Forming hollow, tubular, or open-ended cavityExaminersPrimary: Czaja, Donald E.Assistant: Paden, Carolyn Attorney, Agent or FirmInternational ClassesA23P 001/1221 447 262 AbstractA continuous process for producing pretzels is disclosed in which an essentially dry mixture containing flour, corn starch hydrolysates and salt is introduced into an extruder; water is injected into the extruder barrel to bring the water level of the mixture to between 19% and 25%; the material is extruded at non-cooking temperature to form a self-supporting ribbon of extrudate; the extrudate is sprayed with a caustic solution; and the sprayed extrudate is baked. The claimed process is adaptable to the continuous production of a filled pretzel product.Field of SearchFood product having an open-ended cavity, e.g., pretzel, etc.Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Treating a hydrated wheat flour system containing Saccharomyces cerevesiae PRODUCT HAVING OPEN-ENDED CAVITY Embedding, rolling or tumbling of particulate solid in core Farinaceous cereal dough or batter product, e.g., doughnut, etc. Basic ingredient is starch based batter, dough product, etc. Including coiling or twisting Coiling sheet material Heating utilizing a foraminous or coated support, or container Including sheeting, laminating, or folding Forming hollow, tubular, or open-ended cavity Forming rod, strand, sheet, or filament Extruding through restricted orifice to give desired final shape With mixing or agitating, e.g., homogenizing, etc. Molding, casting, or shaping Including mixing or kneading Having chemical gas producer PRETZEL BENDING TYPE | |
