|
Match
|
Document |
Document Title |
|
|
4032665 |
Simulated bone
A simulated bone of improved hardness and color is provided having as a structural matrix a white, unpuffed farinaceous mixture, in which the fat content of the matrix is controlled to below about...
|
|
|
4020188 |
Cooked dough having a frozen dessert filling and method therefor
A method for making food products having an inner filler of frozen dessert and an outer layer of cooked dough. The filling is enclosed within a layer of farinaceous dough which has an inner layer...
|
|
|
3993788 |
Continuous high-speed cooking and cooling method using pre-heated ingredients and predetermined radiant heating patterns for the production of tortillas and similar products
A method and system for continuous high-speed commercial cooking and cooling using pre-heated dough ingredients for making products such as tortillas, provides predetermined specific heating...
|
|
|
3989858 |
Rusk based food snack
A snack food product is made by frying in hot oil thin pieces of dough made from rusk crumbs, starch, water and, as desired, flavoring and emulsifying ingredients. The product is characterized by...
|
|
|
3987211 |
Method for making slush products
Method for making a mixture-type product by preparing a pumpable slush to contain a portion of the product ingredients and then mixing the slush with other product ingredients. Where product...
|
|
|
3966983 |
Method and apparatus for treating food pieces
Thin slices of dough or other food which slices are apt to become distorted as a result of normal deep fat frying are precooked to give them a stiffness before they are deep fat fried. The...
|
|
|
3966990 |
Granular modified starch binder for dough forming of puffable food products
A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch...
|
|
|
3957966 |
Stabilized vitamin food coatings
Food-fortifying, odor and taste masking melt-emulsion coating containing vitamins, polyvinylpyrrolidone, and selected fatty plasticizers for aerosol spray-on treatment, such as doughnut glaze or...
|
|
|
3928646 |
Method for blending temperature sensitive ingredients in the production of dough
Process for continuously blending temperature-sensitive ingredients, such as flour and shortening, in a mixing apparatus for the production of dough and simultaneously introducing into the dough...
|
|
|
3908022 |
Non-saturable bun
A bun is baked with a channel therein for holding liquified food preparations. The channel is made to resist saturation by being hard baked to form a thick crust. This is done by using a two-part...
|
|
|
3899603 |
Frankfurter/hamburger bun
A frankfurter/hamburger bun having an uncrusted surface and a crusted surface. The bun is elongated with a transverse fold line in its crusted surface. A longitudinal fold line is also provided in...
|
|
|
3876743 |
PROCESS FOR PRODUCING OVERLAID EXTRUDATES
Process and apparatus for making a novel food product by extruding a plurality of separate plastic strands of food material through a stationary die to produce a composite stick-like product...
|
|
|
3852494 |
METHODS AND APPARATUS FOR DECORATING CONFECTIONERY ITEMS
A method of decorating a confectionery item includes the steps of applying a lining material to a design stamp, applying and removing the stamp from a surface of the confectionery item thereby...
|
|
|
3829593 |
CONTINUOUS PREPARATION OF PASTRY
A film of farinaceous paste is applied to an endless travelling conveyor surface. The film of paste is heated to cook the paste at least partially to pastry. The cooked film is then removed from...
|
|
|
3807057 |
TRAY WITH DISPOSABLE CUP MEANS FOR IMPROVED PROOFING AND HANDLING OF DOUGHBALLS FOR ENGLISH MUFFINS
A plastic tray for use in English muffin doughball proof-boxes and automated feeders for industrial muffin cooking griddles having a plurality of cavities in its top comprising cups with a nylon...
|
|
|
3718480 |
PASTA
Preparation of a wheat flour pasta by preparing a dough, shaping the dough into individual pasta pieces, pre-drying the pieces to a moisture content between 22 and 27 per cent by utilizing warm dry...
|
|
|
3651768 |
METHOD FOR SEPARATING WET GLUTEN OR GLUTENIN FROM FLOUR
The invention relates to a method and an apparatus for separating wet gluten or glutenin from a dough of flour and water by kneading the dough and washing it by water so as to remove water-soluble...
|
|
|
3508926 |
METHOD FOR THE UTILIZATION OF BAKED FOOD PRODUCTS
|
|
|
3767823 |
PREPARATION OF TOASTER SANDWICH
|
|
|
3787597 |
CONTINUOUS PROCESS FOR PREPARING RELATIVELY DENSE BAKERY GOODS
|
|
|
3836687 |
ROLL-FORMING PROCESS
|
|
|
3851089 |
METHOD FOR CONTINUOUSLY PANNING DOUGH
|
|
|
3821422 |
DEVIL'S FOOD CAKE AND OTHER ALKALINE BAKERY GOODS
|
|
|
3758311 |
PREPARING OF BAKED GOODS WITH COATED SALT
|
|
|
3814823 |
MEAT ANALOGS HAVING THE FIBER STRUCTURE OF MEAT
|
|
|
RE07231 |
Title is not available
|
|
|
3851075 |
PROCESS FOR IMPARTING DESIGN ON SURFACES OF FOOD MATERIAL
|
|
|
3440975 |
OVENS
|
|
|
3385237 |
Method and apparatus for applying topping to wafers
|
|
|
3374751 |
Baking oven and method
|
|
|
3349726 |
Method for pancake production
|
|
|
3329102 |
Method of forming extrudible material into pieces
|
|
|
3310006 |
Dough forming machine and process
|
|
|
3245361 |
Cake batter production
|
|
|
3193389 |
Preserving baked goods by the addition of amylopectin to flour dough prior to baking
|
|
|
3146730 |
Method and apparatus for making rolls
|
|
|
3083103 |
Process for making corn masa dough
|
|
|
3061440 |
Process for making spaghetti
|
|
|
3048129 |
Process for continuous proofing and grilling and apparatus therefor
|
|
|
3022751 |
Patty shell baking process
|
|
|
2953107 |
Dough molding process
|
|
|
2888888 |
Bakery goods making method
|
|
|
2882839 |
Method and apparatus for delivering and scaling dough
|
|
|
2845356 |
Process of preparing an in-can baked canned cake product
|