Filled bagel dough product and method
August 16, 2013. 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 1802698 3572259 Extrusion apparatus Apparatus for encrusting jam Process for making a composite edible product Process of making encrusted bakery products Method of manufacturing frozen bagel dough products Method for preparing filled cooked dough product Method for forming filled dough products Method and apparatus for severing a coextrusion for making an enrobed food piece InventorApplicationNo. 106763 filed on 08/16/1993US Classes:426/94, Dough or batter type426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/21, Including plant tissue other than wheat derived426/449, Of cereal426/549Basic ingredient is starch based batter, dough product, etc.ExaminersPrimary: Hunter, JeanetteAssistant: Mims, Mary S. Attorney, Agent or FirmInternational ClassesA21D 010/00A23D 001/08 AbstractA filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.Other References
Field of SearchDough or batter typePreparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Including plant tissue other than wheat derived Basic ingredient is starch based batter, dough product, etc. Food product having an open-ended cavity, e.g., pretzel, etc. | |
