Innovative patents were issued to General Mills, DecoPac and more.
This decorating gun operates with the assembly of a frame, piston, rod, trigger and linkage. This creates a linear movement that allows ingredients such as icing and frosting to be dispensed onto cakes and pastries.
US Patent No. 9,723,845 (Aug. 8, 2017), W. Fiebel et al., assigned to Helen of Troy Limited, St. Michael, Barbados.
This rolling tool can cut decorative pastry pieces for bakery products. It includes numerous shaped cutters and a chamber within the tool that collects the pieces as it cuts.
US Patent No. 9,717,254 (Aug. 1, 2017), K. Schneider, Philadelphia.
Used to smooth the icing on the top and sides of a cake, this device incorporates a planar base with a side arm that runs perpendicular to the base. The top smoother, parallel with the side arm, and the side smoother, parallel with the vertical base, may be adjusted to even out the icing at differentiated distances.
US Patent No. 9,717,263 (Aug. 1, 2017), A. Novelli, Foster City, CA.
Flavor-improving soy protein
This soy protein isolate may be used to replace conventional isolates, which typically have a beany taste, and improve the flavor of bakery items. In addition, the isolate increases a product’s water-binding capacity.
US Patent No. 9,706,788 (July 18, 2017), K. Segall et al., assigned to Burcon Nutrascience, Vancouver, Canada.
The multiple blades on this stamping apparatus are configured to cut complementary open shapes that form a closed shape in dough. A tubular cutting blade encloses an immovable finger that compresses unused dough pieces then ejects them.
US Patent No. 9,730,457 (Aug. 15, 2017), B. Serebryany et al., assigned to Upper Crust Co., Ontario, Canada.
Encapsulated L-cysteine may be added to developed and undeveloped dough compositions to extend the shelf life seven days or more for bakery products such as rolls, muffins, cakes and donuts. The dough may also consist of more than one shelf life enhancing agent, including a moisture-control agent, a laminated fat and artificial flour.
US Patent No. 9,730,459 (Aug. 15, 2017), S. Roy et al., assigned to General Mills, Inc., Minneapolis.
Created for social and party situations, these steps to prepare a bagel include dipping the dough in sauce, letting it rise, topping the bagel in additional sauce and baking it. Through the method, finger foods such as bagels may be made easier to eat and serve.
US Patent No. 9,730,460 (Aug. 15, 2017), T. Frick, Sheffield Lake, OH.
This assembly includes a mounting frame with two rods attached to kneading dough hooks. The simultaneous rotational movement of the first and second kneading dough hooks is designed to eliminate the imbalance and vibration of the traditional, automatic kneading dough machines with a single hook.
US Patent No. 9,737,079 (Aug. 22, 2017), W. Wang, assigned to Shenzhen Muren Appliance Co., Ltd., Shenzhen, China.
In this patent, liquid, semi-liquid and powdered products may be transferred through separate channels and conveyed into a mixing chamber located underneath the channels. The device prevents new basic products from mixing with those previously used outside the final mixing chamber.
US Patent No. 9,737,083 (Aug. 22, 2017), A. Cocchi, assigned to Ali S.p.a.–Carpigiani Group, Milan, Italy.
Created to customize edible bakery products for birthdays, weddings and anniversaries, this computer system uses motion control to reproduce a scanned image. Users may select an image to edit and embellish it as a media design, which is then converted and printed with edible ink or decorated onto a food product.
US Patent No. 9,743,687 (Aug. 29, 2017), C. Davila et al., assigned to Decopac, Inc., Anoka, MN.
To arrange a bakery product such as cake in an aesthetically pleasing design, a baking pan, as shown in this patent, may be used. It includes the bottom of a pan that is connected to walls composed of semicircular and straight sides.
US Patent No. 9,750,260 (Sept. 5, 2017), J. Diaz, assigned to Innovation Enterprises, Inc., Cincinnati.
This apparatus can take a conventional batch of dough and produce a stiff dough by reducing the size of the air pockets. A pan feeder continuously moves baking pans along a predetermined path while a unit above it extrudes the conditioned dough into a single stream, which is divided and dropped into the pans. Once baked, the dough becomes bread loaves with a firm texture.
US Patent No. 9,763,455 (Sept. 19, 2017), A. Florindez, assigned to Stewart Systems Baking, LLC, Plano, TX.