Process for preparing a filled steamed bagel product
Patent 5654021 Issued on August 5, 1997. Estimated Expiration Date: 
December 26, 2015. 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.
December 26, 2015. 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 5236724 Breadfood freezing method Filled bagel dough product and method Patent #: 5514395 InventorApplicationNo. 577965 filed on 12/26/1995US 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 derived426/283, Dough type preform426/499, Food product having an open-ended cavity, e.g., pretzel, etc.426/502, Including sheeting, laminating, or folding426/549Basic ingredient is starch based batter, dough product, etc.ExaminersPrimary: Tran, HienAttorney, Agent or FirmInternational ClassA21D 013/00AbstractA process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing the product, steaming the product, and browning the product, with the product optionally being frozen after either of the steaming or browning steps. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product, preferably with toppings.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. Dough is preform Including mixing or kneading DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF Yeast containing Including sheeting, laminating, or folding PRODUCT HAVING OPEN-ENDED CAVITY EDIBLE CASING OR CONTAINER Dough type preform | |
