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Ten patents secured by baking and snack manufacturers, suppliers

Snacks, equipment and processing methods were recognized by the U.S. Patent and Trademark Office.

Prepared dough includes at least one anti-staling amylase and at least one peptidase, which combine for anti-staling while producing a desirable crumb and increasing water mobility and decreasing the rate of moisture loss over time. Baked products have greater softness and improved springiness for at least 14 to 21 days after baking through this process. US Patent No. 10,390,538 (Aug. 27, 2019), L. Henrik et al., assigned to Novozymes, Bagsvaerd, Denmark.

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