New equipment, ingredients and production methods were issued patents.
To create a pizza, this apparatus includes a sauce-spreading station, a cheese applicator and a pepperoni system. A robotic stationary base and movable arm with a gripper guides the pizza through each assembly site.
US Patent No. 9,974,314 (May 22, 2018), C. Fritz-Jung et al., assigned to Little Caesar Enterprises, Inc., Detroit.
A round, on-the-go food container is shown in this patent.
US Patent No. D818,819 (May 29, 2018), R. Buck, assigned to Snacktops, Inc., Carlsbad, Calif.
This composition enables iced bakery items to exhibit high freeze-thaw stability and be stored for several days under ambient conditions. It also provides a method to prepare baked foods by applying the icing composition onto a fully cooked product.
US Patent No. 9,993,013 (June 12, 2018), M. Johnson et al., assigned to Bakery Supplies Europe Holding BV, Amsterdam.
This device encompasses a proofing chamber and an air duct assembly with a heating element, at least one inlet opening and one fan to draw in air from the chamber. The vent chamber is divided into an exhaust side, which is connected to the air duct assembly, and an intake side, which is attached to the proofing chamber.
US Patent No. 9,980,494 (May 29, 2018), M. Jimenez et al., assigned to Illinois Tool Works, Inc., Glenview, Ill.
To increase the number of shapes a pan can bake, this invention consists of pans that have a frame with a bottom wall, an outer wall with a rim and a support surface within the outer wall. A variety of holding elements stretch from the support surface and hold the food’s shape to combat shrinkage. These pans can produce pizza, pies, bread and more.
US Patent No. 9,999,228 (June 19, 2018), C. Fernando, Dublin, OH.
This process is used to create a baked product that is assembled like a sandwich. A filling layer is placed between two baked parts shaped like plates with an inner and outer face.
US Patent No. 9,999,230 (June 19, 2018), A. Bendorf et al., assigned to Griesson — de Beukelaer Gmbh & Co., Polch, Germany.
This process to obtain microencapsulated bacterial consortium can be used for gluten degradation in sourdoughs. Microencapsulated bacterial consortium includes: three strains of lactic-acid bacteria; encapsulating agents, which provide a high level of protection to the bacteria and fast dissolution; prebiotics to achieve the highest amount of consortium; trehalose; a proteolytic enzyme of bacteria origin and a proteolytic enzyme of fungal origin.
US Patent No. 9,974,315 (May 22, 2018), R. Pedroza-Islas, assigned to Javier Gonzalez-De La Torre, Jalisco, Mexico.
Sealing protrusions seek to prevent food leakage between the hopper and conveyor belt. A loop of material that forms the belt has first and second side edges and opposite planar surfaces that sit between these edges. The sealing protrusions extend from the outer surface of a looped material then continue around it.
US Patent No. 9,999,241 (June 19, 2018), P. Munster and K. Schauwecker, assigned to Formax, Inc., Mokena, Ill.
For a wide range of baked foods, this baking paper has a non-stick coating made by glazing a substrate with an aqueous composition. The coating comprises a surfactant stabilized EVA copolymer dispersion with a particle size of less than 500 nanometers and a hydrosilylation curing silicone emulsion.
US Patent No. 9,986,743 (June 5, 2018), C. Klingler et al., assigned to Wacker Chemie AG, Munich, Germany.
To form a food product, a press assembly can include a cutting die that extends from a proximal end to a distal end. The proximal end has an irregular shape and sharp edge configured to cut the dough. Incorporated in the assembly, the pressure plate cooperates with the cutting die to press and cut the irregular product.
US Patent No. 9,999,231 (June 19, 2018), D. Tracy et al., assigned to SFC Global Supply Chain, Inc., Marshall, Minn.
Effective with non-sweetened or slightly sweetened products, yeast strains are selected after mutation and multiply in a process slower than the reference strain I-2970. The yeast strains exhibit improved properties compared with the reference strain such as a fermentative capacity.
US Patent No. 10,015,972 (July 10, 2018), J. Bartolucci et al., assigned to Lesaffre ET Compagnie, Paris.