Process for forming a filled torroidal bagel product
Patent 5795603 Issued on August 18, 1998. Estimated Expiration Date: 
February 20, 2016. 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.
February 20, 2016. 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 3433182 5236724 Apparatus for producing croissants with fillings Method and apparatus for continuously manufacturing filled buns Method of making a stuffed pretzel dough product and completed stuffed pretzel product Patent #: 5312633 InventorApplicationNo. 602486 filed on 02/20/1996US Classes:426/94, Dough or batter type425/319, MEANS TO FORM PREFORM FROM BULK AND MEANS TO CONVOLUTE OR TWIST THE PREFORM426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/62, Yeast containing426/283, Dough type preform426/284, Preform is tubular426/499, Food product having an open-ended cavity, e.g., pretzel, etc.426/502, Including sheeting, laminating, or folding426/514, Forming hollow, tubular, or open-ended cavity426/549Basic 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. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More particularly, a method and device by which a conventional bagel making apparatus as found in most bagel shops can be adapted to making filled, rolled bagel dough products. The invention further concerns a bagel which, in addition to being improved in flavor and texture, can be produced with much less baking time than a conventional solid bagel.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 Preform is tubular Including sheeting, laminating, or folding Forming hollow, tubular, or open-ended cavity Dough type preform MEANS TO FORM PREFORM FROM BULK AND MEANS TO CONVOLUTE OR TWIST THE PREFORM MEANS FEEDING FLUENT STOCK FROM PLURAL SOURCES TO COMMON SHAPING MEANS TO FORM COMPOSITE PRODUCT Shaping surfaces per se (e.g., mandrel, etc.) | |
