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Feb
2021
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Fifteen baking industry patents recently granted
Patents were given by the U.S. Patent and Trademark Office to inventors of equipment, ingredients and processes.
Textured snack
This patent illustrates the design for a snack food product.
US Patent No. D787,150 (May 23, 2017), T. Huthmaker et al., assigned to Frito-Lay North America, Inc., Plano, TX.
(1 of 15)
Round snack
This patent showcases the design for a round snack.
US Patent No. D787,151 (May 23, 2017), L.Cobo et al., assigned to Frito-Lay North America, Inc., Plano, TX.
(2 of 15)
Snack with holes
This patent displays the design for a round snack with holes.
US Patent No. D787,152 (May 23, 2017), T. Huthmaker et al., assigned to Frito-Lay North America, Inc., Plano, TX.
(3 of 15)
Nesting baking oven racks
This oven rack can be tightly nested when not in use to conserve space.
US Patent No. 9,661,858 (May 30, 2017), J.Warren et al., assigned to National Cart Co., Inc., St. Charles, MO.
(4 of 15)
Dough kneader
This dough kneader improves the consistency and elasticity of dough and reduces mixing times. The kneader has a flat-based revolving rotor with many arms and two mixing paddles. The arms of the rotor have beveled surfaces formed along their peripheries while the two mixing paddles slant relative to the flat base of the rotor. An automatic control system controls the rotation speed and operating parameters of the kneader.
US Patent No. 9,668,486 (June 4, 2017), Antonio Chiaramello, assigned to Artech Srl, Cuneo, Italy.
(5 of 15)
Cake leveler
The portioning device may be used to cut or level a baked product. It includes a handle that may be manipulated, a leg section and a blade. The leg is designed to support the device on a surface and includes a lock to hold it in place.
US Patent No. 9,668,487 (June 6, 2017), D. Starr et al., assigned to Wilton Industries, Inc., Woodridge, IL.
(6 of 15)
Low-density wafers
This patent describes the process and machinery used to create a lightweight wafer. A batter aerating system allows bakers to produce wafers with a density of 0.16 grams at most while still having enough durability to remove the product from wafer baking plates.
US Patent No. 9,668,489 (June 6, 2017), A. Arrachid et al., assigned to Nestec S.A., Vevey, Switzerland.
(7 of 15)
Rolled cupcake
This patent showcases the design of a decorated cupcake.
US Patent No. D789,025 (June 13, 2017), L. Shubert, Key West, FL.
(8 of 15)
Square snack
This patent showcases the design of a decorated cupcake.
US Patent No. D789,025 (June 13, 2017), L. Shubert, Key West, FL.
(8 of 15)
Moving dough weigher
This precision weighing system may be used to transport dough pieces. It includes a dividing slider for portioning and processing and a pressure regulating unit for air bellows.
US Patent No. 9,681,670 (June 20, 2017), R. Sauseng et al., assigned to Koenig Maschinen Gesellschaft, Graz, Austria.
(10 of 15)
US Patent No. 9,681,670 (June 20, 2017), R. Sauseng et al., assigned to Koenig Maschinen Gesellschaft, Graz, Austria.
(10 of 15)
Taste-enhancing agent
This flavor-enhancing agent may be used to increase the salty taste of bakery products and reduce the quantity of salt used in the formula.
US Patent No. 9,681,672 (June 20, 2017), C. Dupuy et al., assigned to Lesaffre et Compagnie, Paris.
(11 of 15)
Filled dough product
The ornamental design of a filled snack is depicted in this patent.
US Patent No. D790,153 (June 27, 2017), B. Larson et al., assigned to General Mills, Inc., Minneapolis.
(12 of 15)
Embossed bread
This patent illustrates the texture of a bread product.
US Patent No. D790,154 (June 27, 2017), B. Larson et al., assigned to General Mills, Inc., Minneapolis.
(13 of 15)
Calorie reduction in baked foods
Low-calorie snacks and baked foods are made with this starch-based flour, which contains a notable amount of type IV resistant starch. After production, the items contain 1 to 3.25 Cal per g on a dry-weight basis.
US Patent No. 9,668,488 (June 6, 2017), D. Holzer and S. Holzer., assigned to Healthy Fiber, LLC, Miami Beach, FL.
(14 of 15)
Calorie reduction in baked foods
This patent describes a method for making a frozen laminated dough without chemical leavening agents, par-baking, pre-proofing or using atmosphere packaging. By treating dough ingredients with certain processing steps and conditions, a convenient freezer-to-oven product can be created.
US Patent No. 9,681,671 (June 20, 2017), D. Domingues et al., assigned to General Mills, Inc., Minneapolis.
(15 of 15)
US Patent No. 9,681,671 (June 20, 2017), D. Domingues et al., assigned to General Mills, Inc., Minneapolis.
(15 of 15)
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