Ten baking manufacturers and suppliers received patents for newly created equipment, designs and processes.
A cracker with docking holes that comes in a variety of shapes is shown in this patent.
US Patent No. D862,834 (Oct. 15, 2019), K. Bryant and V. Vemulapalli, assigned to Mondelez Europe GmbH, Glattpark, Switzerland.
This baking method includes applying relaxed dough to a conveyor belt and putting it into a second kneading device. In the next phase, the dough moves to another conveyor on which the dough is folded, inserted into a rolling device and cut into pieces. The dough is placed in baking moulds, fermented and baked.
US Patent No. 10,440,961 (Oct. 15, 2019), H. Trockels et al., assigned to Kuchenmeister GmbH, Soest, Germany.
An edible cone-shaped bread product is made with a forming unit that rotates and shapes the bread dough strip and a conveyor to advance the cone. A control unit coordinates the former and conveyor for an even rotation before the dough is baked. The hollow cone can then be made into a soft or crispy food container.
US Patent No. 10,440,964 (Oct. 15, 2019), W. Goldstein and R. Ball, assigned to Conewich Enterprises Ltd. Partnership, Escondido, CA.
To control blistering when a snack product is fried or baked, a dough is formed with a moisture content between 35% and 60%. It is then sheeted, cut and pre-heated to reduce the moisture content to 10% to 45%. Preforms are docked and dehydrated, and the docking system has a backing plate and device with two docking pins of varying lengths.
US Patent No. 10,440,962 (Oct. 15, 2019), J. Kelly, assigned to Frito-Lay North America, Inc., Plano, TX.
In one method, this multi-layered product has a filling surrounded by a chemically leavened batter and baked yeast-leavened dough. In another option, a filling is surrounded by a yeast-leavened dough that sits atop a baked insert and is topped with a chemically leavened batter. A second baked insert is covered in chemically leavened batter and placed on top of the multi-layered product.
US Patent No. 10,448,653 (Oct. 22, 2019), P. Jacobson and M. de Longree, assigned to Arlington Valley Farms LLC, Cleveland.
This process to create an artisan bread product reduces the need to proof dough after thawing. The dough is made by mixing ingredients, bulk fermenting, sheeting and portioning to maintain cell structure. The dough portions are then frozen, packaged and shipped to restaurants that thaw and bake them without proofing.
US Patent No. 10,455,840 (Oct. 29, 2019), D. Robertson, assigned to Aryzta LLC, Los Angeles.
Using air augmentation, this mixing chamber for hydration enhances the distribution of dry ingredients such as flour, bran, whole wheat and other whole grains, and a range of hydrocolloids. An air augmentation inlet causes turbulence in the ingredients before they pass a liquid discharge nozzle that hydrates them.
US Patent No. 10,464,029 (Nov. 5, 2019), K. Schwenger and B. Noll, assigned to Bakery Concepts International LLC, Mechanicsburg, PA.
This patent illustrates a flower-shaped product that can be pulled apart before being eaten.
US Patent No. D865,316 (Nov. 5, 2019), J. Frank, assigned to King’s Hawaiian Holding Co., Torrance, CA.
A puffed snack in the form of a wavy chip is displayed in this patent.
US Patent No. D866,116 (Nov. 12, 2019), E. Guidolin, assigned to Mafin SRL, Galliera Veneta, Italy.
This patent shows a pastry in the shape of a house.
US Patent No. D867,716 (Nov. 26, 2019), C. Block and D. Blanchard, Chula Vista, CA.
Five manufacturers and suppliers were issued patents.
New products rolled out across the company’s portfolio.