Discover new innovations from General Mills, Barilla and others.
Pizza or other bakery products are placed on a rotating cooking plate that is transported through various zones before they are removed from the oven. In an upper, inner portion of the system, a cooking chamber is bound to the lower surface by the rotating plate, which has a central heat source and at least one heat source below it. A doorway at the front portion of the oven provides food access to the baking chamber.
US Patent No. 9,795,147 (Oct. 24, 2017), H. Hegarty et al., assigned to Wood Stone Corp., Bellingham, WA.
The design for a cone-shaped food product is shown in this patent.
US Patent No. D798,526 (Oct. 3, 2017), A. Vielot, Wellington, FL.
The design of a tortilla is portrayed in this patent.
US Patent No. D799,151 (Oct. 10, 2017), R. Clements et al., assigned to General Mills, Inc., Minneapolis.
In this process for making a double-crusted pizza, there is a peripheral gap that extends around the product’s perimeter between the upper and lower crusts and allows consumers visual access to the ingredients. The lower crust forms the base, and the upper crust is positioned above with a sauce layer applied adjacent to it on the lower surface. The cut-out of the second crust layer can occur prior to or after being hot-pressed.
US Patent No. 9,788,553 (Oct. 17, 2017), K. Dodd et al., assigned to Nestec S.A., Vevey, Switzerland.
To formulate laminated dough for baking products — such as biscuits, croissants and puff pastries — hydrated laminating fat can be used as a replacement for animal fat or partially hydrogenated vegetable oils. Hydrated fat compositions consist of a water-in-oil emulsion that occurs through a continuous phase, a dispersed phase and an emulsifier.
US Patent No. 9,795,151 (Oct. 24, 2017), M. Staeger et al., assigned to General Mills, Inc., Minneapolis.
This patent illustrates the design of a rippled tortilla.
US Patent No. D800,990 (Oct. 31, 2017), R. Clements et al., assigned to General Mills, Inc., Minneapolis.
Used for storing cookie dough in individual portions, this elastomeric tray with a rigid frame has six cavities for the dough in the preferred version and 12 cavities in other versions. The cavities may include a convex bottom portion to assist with the removal of the cookie dough.
US Patent No. 9,801,389 (Oct. 31, 2017), L. Hauser and J. Madden, assigned to Progressive International Corp., Kent, Wash.
This device incorporates two guides that move linearly to reduce the width of a croissant and connect the ends together by moving them to the center of the U-shape. The purpose is to quickly and stably form croissant dough in a circle to avoid a loss in shape after being baked. It can also prevent the ends from being crushed during the clamping process.
US Patent No. 9,801,390 (Oct. 31, 2017), N. Harada et al., assigned to Rheon Automatic Machinery Co., Tochigi, Japan.
To improve the texture and appearance of cookies, specifically shortbread, this method tweaks the traditional steps for production: mixing the ingredients, forming the dough to create semi-finished product, baking the cookies and packaging them. Baking semi-finished products usually includes a step of exposure to a hot gas, but this process doesn’t.
US Patent No. 9,801,391 (Oct. 31, 2017), M. Petronio et al., assigned to Barilla Group, Parma, Italy.
Fat particles can contain salt as a flavorant and water to prepare dough formulations, including pie crusts, pizza crusts and sweet rolls. This composition was created to provide a more wholesome option compared with previous methods, due to reduced sodium and healthier fat content such as low trans fats or low saturated fats.
US Patent No. 9,801,392 (Oct. 31, 2017), B. Erickson et al., assigned to General Mills, Inc., Minneapolis.