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.
To extract and purify pea proteins for bakery items or snacks, peas are subject to fermentation, such as by lactic acid bacteria, prior to milling. The process includes four steps: fermenting an aqueous composition with peas, milling the peas, fractioning the peas to obtain at least one protein and isolating pea proteins from a protein fraction.
US Patent No. 10,390,548 (Aug. 27, 2019), A. Bourgeois et al., assigned Cosucra Groupe Warcoing SA, Warcoing, Belgium.
An extruded puffed snack with a twisted shape is shown in this patent.
US Patent No. D858,032 (Sept. 3, 2019), E. Bortone, Frisco, Texas.
This patent displays a rectangular, puffed snack that is wavy.
US Patent No. D858,031 (Sept. 3, 2019), E. Guidolin, assigned to Mafin SRL, Galliera, Italy.
This oven with a conveyor creates first, second and intermediate baking regions. The intermediate zone performs the first baking process when a first partition is open and a second is closed. The oven performs the second baking process when a first partition is closed and a second is open.
US Patent No. 10,398,147 (Sept. 3, 2019), M. Maeda, assigned to Naigai Vicars Co. and Naigai Industries, Inc., Tokyo.
This oven includes a burner that directs heat toward a conveyor from above and a second burner that directs heat toward the conveyor from below. One option exposes product to heat directly from the burners above and below the conveyor. Another variance has conveyor insulators that release and retain heat depending on the insulated zone.
US Patent No. 10,398,148 (Sept. 3, 2019), S. Khanania, Coppell, Texas.
This patent illustrates a round, textured cracker.
US Patent No. D858,933 (Sept. 10, 2019), K. Briant et al., assigned to Mondelez Europe Gmbh, Glattpark, Switzerland.
A thin cracker in the shape of a bowl is displayed in this patent.
US Patent No. D857,331 (Sept. 10, 2019), S. Van Lauwe, assigned to Dary NV, Ypres, Belgium.
This equipment hollows out bread dough or other products to be paired with salads, soups, hamburgers, sandwiches and desserts. The dough is placed between a pair of platens, which are mounted within or upon a heated plate and compressed. Four linking devices for the operating lever and platens create a parallelogram for forming the hollowed-dough product.
US Patent No. 10,405,556 (Sept. 10, 2019), B. Patel et al., assigned to AJ Atunes & Co., Carol Stream, Ill.
This machine has an endless conveyor that moves continuous dough pieces in parallel lanes. A weighing unit is arranged under the endless conveyor and has multiple rows spread over the width of the conveyor. Each row has one rectangular weighing section to calculate the weight per unit of the elongated pieces.
US Patent No. 10,405,557 (Sept. 10, 2019), J. van Blokland, assigned to Radie BV, Culemborg, The Netherlands.