Six patents were issued by the US Patents and Trademark Office.
This patent includes a system that divides a product into a number of units that are released into a pan or other receptacle. The product multiplying equipment may increase the number of units by a factor of two and does not jam during the process. A first and a second set of diagonal channels may guide the products toward a center and toward an outside discharge guide, respectively.
US Patent No. 10,772,337 (Sept. 15, 2020), A. Florindez, assigned to Stewart Systems, a Middleby Baking company, Plano, Texas.
This invention separates a ribbon of raw embossed dough into different shaped or various patterned pieces. It includes a pair of rollers for receiving the ribbon of dough. One roller embosses the dough with a pattern while the spacing between the rollers maintains the structural integrity of the embossed dough. The dough is then cut into shaped pieces, which then can be dried and cooked.
US Patent No. 10,772,348, (Sept. 15, 2020) S. Asante, et. al., assigned to Frito-Lay North America, Plano, Texas.
The patent relates to a baking system for producing a variety of baked goods. The invention comprises an accommodating unit, an oven and an unloader. In addition, the operation has a control system that monitors the overall process.
US Patent No. 10,779,545, (Sept. 22, 2020) A. Schüssler, et. al., assigned to BSH Hausgerate GmbH, Munich, Germany.
This formula is for making a bread dough that includes one or more fructans, inulinases and invertases. The bread, which can be made through a straight dough or sponge-and-dough process, has a total added-sugar content that qualifies it as a sugar-free item.
US Patent No. 10,765,121 (Sept. 8, 2020), P. Branco, et. al., assigned to Mauri Technology B.V., Made, Netherlands.
This invention is for a food product that’s been sheeted, moulded and contains a raw filling material and a binding agent. The inner layer or filling has lower density than each surface or outer layer.
US Patent No. 10,765,138 (Sept. 8, 2020), Tanaka et. al., assigned to Tanaka Foods Co., Hiroshima, Japan.
Frosted, iced or glazed donuts and other sweet baked goods are covered with a coating to enhance their quality and appearance. The glossy coating consists of an edible, ethanol-soluble film that includes one or more optional ingredients such as medium-chain triglycerides, vegetable oil, acetylated monoglycerides, propylene glycol and polyethylene glycol. The gloss-enhancing coating is applied to the frosting, icing or glaze before freezing the baked goods.
US Patent No. 10,779,547, (Sept. 22, 2020) B. Zhong, et. al., assigned to Mantrose-Haeuser Co., Westport, Conn.