Baking&Snack - December 2011 - 93

RECENT PATENTS

WHOLE-GRAIN FLOUR

■ US Patent No. 8,017,172 (Sept. 13, 2011), E. Arndt, et al., assigned to ConAgra Foods Food Ingredients Co., Inc., Omaha, NE. Baked foods and snacks made with this whole-grain flour have organoleptic profiles substantially similar to products made with refined flour. The process for making the whole-grain flour includes a first fraction with bran milled to a first particle size of less than 500 μm. The grain product also has a second fraction including germ. This too is milled to a particle size of less than 500 μm.

parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver and 10.2 to 11.4 parts water are stirred first at low speed, then at high speed, and then fermented. In the dough process, the resulting cold sponge is mixed with 12 to 13.5 parts strong flour, 2.1 to 2.7 parts sugar, 0.45 to 0.54 parts salt, 0.9 to 1.5 parts dried milk, 0.09 to 0.15 parts dried yeast, 2.1 to 3 parts margarine and 8.1 to 9.3 parts water. The resulting mixture is given floor and bench time and divided into pieces. In the second fermentation process, the pieces are moulded and fermented.
POWDER COATING

horizontal floor and vertical side walls. The assembly of baking ring, gasket and unbaked pastry shell is then removed from the forming apparatus, conveyed to a separate oven and baked so that the baking ring supports the walls of the pastry shell during the conveying and baking processes.
TRANS FAT REPLACEMENT

EDIBLE COOKIE MASK

■ US Design Patent No. D645,226 (Sept. 20, 2011), L. Hamblin. The ornamental design for an edible cookie mask is shown.
DRY MIXES

■ US Patent No. 8,029,835 (Oct. 4, 2011), M. Parsons, et al., assigned to The Quaker Oats Co., Inc., Chicago, IL. A moisture-sensitive powder layer adheres to a grain-based food using a binding layer chosen so that the powder can later disperse into a liquid added just prior to consumption. The powder layer features a component of interest to make the product more fascinating to consume. For example, this component can be chosen to change the color, appearance, texture or flavor of the food product in the presence of a liquid such as milk or water.
OXYGEN SCAVENGER

■ US Patent No. 8,029,847 (Oct. 4, 2011), D. Kodali, et al., assigned to General Mills Marketing, Inc., Minneapolis, MN. A stable and shelf storable mixture of an edible oil and an expanded, lowdensity carbohydrate is used in preparing reduced-trans-fat baked goods. The trans fat replacement system can reduce or eliminate traditional fats used to make baked goods. The replacement system can take the form of a paste-like mixture suitable for spreading and is useful for the preparation of laminated dough products such as biscuits and croissants.
MULTIPIECE SNACK

■ US Patent No. 8,021,705 (Sept. 20, 2011), K. Lang, et al., assigned to Delavau LLC, Philadelphia, PA. Flour-containing dry mixes for forming dough and batters include homogenous dispersions of glycerine on one or more ingredients. The glycerine renders the dry mixes more resistant to microbial growth. Food products prepared from the dry mixes improve moisture retention and resistance to staling, thus extending shelf life.
BREADMAKING PROCESS

■ US Patent No. 8,029,842 (Oct. 4, 2011), T. Powers, assigned to Multisorb Technologies, Inc., Buffalo, NY. An oxygen-absorbing device for use in a low-moisture environment reduces the water activity of the composition to below 0.6.
PASTRY SHELLS

■ US Patent No. No. 8,029,849 (Oct. 4, 2011), S. Richey, et al., assigned to Kellogg Company, Battle Creek, MI. A multipiece snack food features intertwined extruded strands made from a mixture of at least 20% sweetener, at least 15% starchy material and at least 1% fruit based on weight. The multipiece snack includes a center strand and two outer strands wrapped around the center strand. These strands may have different colors and/or flavors. This configuration provides significant play value to the food product by giving consumers the option to separate the strands before eating.

■ US Patent No. 8,029,834 (Oct. 4, 2011), M. Lee, et al., assigned to Paris Croissant Co., Ltd., Songnam-Shi, Kyoungki-Do, South Korea. This breadmaking method includes a cold sponge, a dough and a second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 www.bakingbusiness.com

■ US Patent No. 8,029,844 (Oct. 4, 2011), D. Lichtenstein, Pacoima, CA. A method for making a pastry shell includes an upward-facing female die, with an open-bottomed baking ring, and a downward-facing male die. The two dies move toward each other with a selected volume of dough inserted between. When the male die is inserted concentrically into the female die, the device forms the dough into an unbaked pastry shell shaped like the space between the male and female dies. The unbaked pastry has a substantially flat,

FOOD PRODUCT

■ US Design Patent No. D646,458 (Oct. 11, 2011), J. Schulok, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL. An ornamental design for a food product is shown. December 2011 / BAKING & SNACK

http://www.bakingbusiness.com

Baking&Snack - December 2011

Table of Contents for the Digital Edition of Baking&Snack - December 2011