Baking&Snack - March 2013 - 120

PATENTS

Frozen stuffed panini

Pretzel cracker

An unrisen yeast dough and a filling are coextruded so
the dough encases the filling. The product is formed into a
consistent flattened shape and then proofed, baked, cooled,
grilled and frozen. The finished frozen product does not
experience substantial leakage of the filling.

The ornamental design for a
pretzel cracker.

US Patent No. 8,304,008 (Nov. 6, 2012), W. Hartmann,
assigned to Bellisio Foods, Inc., Duluth, MN.

US Design Patent No. D670,066
(Nov. 6, 2012), W. Wilson, et al.,
assigned to Princeton Vanguard
LLC, Wilmington, DE.

Whole grain cereals and snacks
Asymmetrical sandwich cookies
To produce a cookie cup sandwich cookie with dissimilarly sized
base cakes, a layer of filling cream is applied to the lower base
cake, and then the upper base
cake is attached so that the outer
periphery of the upper cake surrounds the cream layer on the
lower base cake.
US Patent No. 8,309,148 (Nov. 13, 2012), M. Mihalos, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL.

Gluten-free or low-gluten shredded whole grain products such as
ready-to-eat cereals and sweet and/or savory snacks are continuously produced by pelletizing agglomerates of cooked, tempered
whole grain cereal particles. Cooked corn and other non-gluten
or low-gluten containing grains have a tendency to become hard
and rubbery during the cooling and tempering process; therefore, this process produces whole grain pellets having a soft, pliable texture that can be shredded into continuous net-like sheets
on a mass production basis.
US Patent No. 8,309,153 (Nov. 13, 2012), J. Karwowsk, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL.

Crispy snack cakes
Tapioca and potato starches as well as a milk protein derivative
consisting of whey protein isolate, milk protein isolate or calcium
caseinate are used to make a shelf-stable protein-based snack
cake similar to a rice cake. The ingredients form a dough that
is then extruded, sliced and dried. The shelf-stable pellets have
a moisture level of approximately 9 to 13%, and they are then
further processed to produce a puffed dairy protein snack, with
little to no browning and a moisture level typically less than 2%.

Twin-screw extruder technology

US Patent No. 8,313,788 (Nov. 20, 2012), J. Licker, et al., assigned
to Frito-Lay North America, Inc., Plano, TX.

US Patent No. 8,322,272 (Dec. 4, 2012), M. Wenger, assigned to
Wenger Manufacturing, Inc., Sabetha, KS.

Pre-formed fried snacks

Ball-shaped breads

A contoured submerger imparts a random curvature when frying pre-formed snack pieces in a multilayer fryer. The shape of
the contours of the submerger imparts a random final curvature
to each snack piece during frying. The contours are chosen to
achieve a desired bulk density for the fried snacks, which in
return can reduce the amount of settling that occurs during shipping or handling.

Soccer, volleyball and handball-shaped breads.

An improved screw-feeder assembly connects the outlet of a
preconditioner and the inlet of an extruder barrel. A pair of
elongated shafts equipped within the upright housing is motordriven. The housing is mechanically coupled to the outlet and
inlet with the shafts extending through the preconditioner vessel
and downwardly to a point within the inlet and closely adjacent
to the screws within the extruder barrel.

US Design Patent Nos. D671,706, D671,707 and D671,708 (Dec.
4, 2012), M. Hobel, assigned to Eat the
Ball Holding, GmbH, Salzburg, Austria.

US Patent No. 8,318,229 (Nov. 27, 2012), P. Desai, et al., assigned
to Frito-Lay North America, Inc., Plano, TX.

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Baking&Snack - March 2013

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