Five manufacturers and suppliers were issued patents.
This invention relates to a soft bakery product with a dough-based, baked portion and an optional coating and/or filling.
US Patent No. 11,096,393 (Aug. 24, 2021), J. Clement, et al., assigned to Generale Biscuit, Clamart, France.
In this patent, the formula for baked crackers and similar shelf-stable products includes a flour substitute composition, consisting of a starch blend having a native starch with 20% to 30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1% to 5% amylose content.
US Patent No. 11,102,987 (Aug. 31, 2021), K. Vadlamani, et al., assigned to Campbell Soup Co., Camden, NJ.
In this patent, the description explains how a shutter piece enables a system to seal a peripheral portion of an outer skin material, such as dough, above and around an inner material, such as a filling.
US Patent No. 11,116,226 (Sept. 7, 2021), M. Morikawa, et al., assigned to Rheon Automatic Machinery Co. Ltd., Tokyo.
This patent describes a method for making cupcakes and cakes involving the mixing of ingredients, then placing the batter into silicone containers. They are then conveyed to and baked in an oven with an electrical resistance supplied by one or more electrodes inserted into the batter.
US Patent No. 11,122,810 (Sept. 21, 2021), M. McCafferty, et al., assigned to ZME LLC, Caldwell, Idaho.
This patent features an innovative European-style biscuit with two separate fillings and reveals how to produce it.
US Patent No. 11,122,811 (Sept. 21, 2021), G. Arsiè, et al., assigned to Soremartec SA., Senningerberg, Luxembourg.
Baking mixes and sweet treats seek to expand snacking occasions.