Baking & Snack - August 2016 - 122

patents
Extended shelf life doughs
Baked foods such as cinnamon rolls can be made from this dough, which has a
shelf life of up to 28 days or greater. Finished baked goods go stale through starch
retrogradation, but doughs made with this patented process can be held to be
baked fresh at the end user's convenience. The invention explores a number of
shelf-life extending agents including encapsulated L-cysteine, monoglycerides,
laminated fats, starch hydrolysates and hydrocolloids.
US Patent No. 9,241,495 (Jan. 26, 2016), S. Roy et al., assigned to General Mills,
Minneapolis.

Making spiral-shaped foods
The patented shaping assembly produces curled products via a die with at least
one aperture. A shaping tool simultaneously slices and spins the emerging extrudate into a spiral-shaped stream of puffed food. A crimping apparatus cuts the
stream into separate pieces.
US Patent No. 9,247,752 (Feb. 2, 2016), N. Gimmler et al., assigned to Kellogg
Company, Battle Creek, MI.

Baking a hollow product
A hollow baked product such as an ice cream cone is made by drawing a flatbaked wafer cake body into a deep mould. The wafer contains a temperature-dependent plasticizer such as sugar or erythritol. A punch descends to draw the wafer cake into the mould in such a way that the grid marks from the original bake
are maintained. In addition to round shapes, this method can use rectangular-,
oval-, star- or polygon-shaped flat wafer cakes.
US Patent No. 9,259,008 (Feb. 16, 2013), J. Haas et al., assigned to Haas Food
Equipment GmbH, Vienna, Austria.

Shaped pita chip
This design patent covers a scoop-shaped pita chip.
US Design Patent No. D749,291 (Feb. 16, 2016), G. Toufayan, Upper Saddle River, NJ.

Lipolytic enzymes for bread
A combination of two lypolytic enzymes synergistically improves loaf volume and shape retention during baking of bread. The enzymes
are selected from a group consisting of galactolipase, phospholipase and triacylglycerol lipase. Each lipase has a narrow specificity for
one of three substrates and little or no activity for the other two. But they work together to improve loaf volume, firmness and crumb
uniformity. An anti-staling amylase may be added.
US Patent No. 9,247,753 (Feb. 2, 2016), G. Budolfsen et al., assigned to Novozymes A/S, Bagsvaerd, Denmark.

122 Baking & Snack August 2016 / www.bakingandsnack.com



http://www.bakingandsnack.com

Baking & Snack - August 2016

Table of Contents for the Digital Edition of Baking & Snack - August 2016

Baking & Snack - August 2016
Table of Contents
Table of Contents
Editorial - Getting it right
Newsfront - IFT panel stresses need for values-based discourse
Shick Solutions joins Bretèche Group
BBU takes Eureka! organic bread national
Burford receives American Freedom Award
Kellogg to close Indiana snacks plant
People/In Brief/In Memoriam
Workforce Gap Study - Bridging the Gap
Learning from the best
For the bakers, by the bakers
Clif Bar & Company - Breaking Away
Hiring people and the right ‘ingredients’
Company with a conscience
Going green, staying cool
Foodservice Sandwiches - Between the Lines
Flat sales spur creativity
Fortification - In Pursuit of Lifestyle Nutrients
Corn masa gets folic boost
Salt - The Heavy Lifter
Clean-label salt
Ingredient App - Organic, Muscled Up
Baked Snack Tech - Layered Innovation
Chill out for challenging doughs
Spraying, Seeding - Surface Value
Splitting it up
Bench to Oven - Up, Up and Away
Packaging Lines - Conquering the Final Frontier
Serving all sides of the packaging world
Industry Insight - Securing Safe Horizons
Industry Images - Creating Connections
Meeting Preview - Top Reasons to Attend IBIE 2016
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - August 2016 - Baking & Snack - August 2016
Baking & Snack - August 2016 - 2
Baking & Snack - August 2016 - O1
Baking & Snack - August 2016 - O2
Baking & Snack - August 2016 - 3
Baking & Snack - August 2016 - 4
Baking & Snack - August 2016 - 5
Baking & Snack - August 2016 - 6
Baking & Snack - August 2016 - 7
Baking & Snack - August 2016 - 8
Baking & Snack - August 2016 - Table of Contents
Baking & Snack - August 2016 - 10
Baking & Snack - August 2016 - Table of Contents
Baking & Snack - August 2016 - Editorial - Getting it right
Baking & Snack - August 2016 - 13
Baking & Snack - August 2016 - Shick Solutions joins Bretèche Group
Baking & Snack - August 2016 - 15
Baking & Snack - August 2016 - Kellogg to close Indiana snacks plant
Baking & Snack - August 2016 - 17
Baking & Snack - August 2016 - People/In Brief/In Memoriam
Baking & Snack - August 2016 - 19
Baking & Snack - August 2016 - 20
Baking & Snack - August 2016 - Workforce Gap Study - Bridging the Gap
Baking & Snack - August 2016 - Learning from the best
Baking & Snack - August 2016 - 23
Baking & Snack - August 2016 - 24
Baking & Snack - August 2016 - 25
Baking & Snack - August 2016 - For the bakers, by the bakers
Baking & Snack - August 2016 - 27
Baking & Snack - August 2016 - 28
Baking & Snack - August 2016 - 29
Baking & Snack - August 2016 - Clif Bar & Company - Breaking Away
Baking & Snack - August 2016 - 31
Baking & Snack - August 2016 - Hiring people and the right ‘ingredients’
Baking & Snack - August 2016 - 33
Baking & Snack - August 2016 - 34
Baking & Snack - August 2016 - 35
Baking & Snack - August 2016 - Company with a conscience
Baking & Snack - August 2016 - 37
Baking & Snack - August 2016 - 38
Baking & Snack - August 2016 - 39
Baking & Snack - August 2016 - 40
Baking & Snack - August 2016 - 41
Baking & Snack - August 2016 - Going green, staying cool
Baking & Snack - August 2016 - 43
Baking & Snack - August 2016 - 44
Baking & Snack - August 2016 - 45
Baking & Snack - August 2016 - 46
Baking & Snack - August 2016 - Foodservice Sandwiches - Between the Lines
Baking & Snack - August 2016 - 48
Baking & Snack - August 2016 - 49
Baking & Snack - August 2016 - 50
Baking & Snack - August 2016 - 51
Baking & Snack - August 2016 - Flat sales spur creativity
Baking & Snack - August 2016 - 53
Baking & Snack - August 2016 - 54
Baking & Snack - August 2016 - Fortification - In Pursuit of Lifestyle Nutrients
Baking & Snack - August 2016 - 56
Baking & Snack - August 2016 - 57
Baking & Snack - August 2016 - Corn masa gets folic boost
Baking & Snack - August 2016 - 59
Baking & Snack - August 2016 - 60
Baking & Snack - August 2016 - 61
Baking & Snack - August 2016 - 62
Baking & Snack - August 2016 - 63
Baking & Snack - August 2016 - 64
Baking & Snack - August 2016 - Salt - The Heavy Lifter
Baking & Snack - August 2016 - 66
Baking & Snack - August 2016 - 67
Baking & Snack - August 2016 - 68
Baking & Snack - August 2016 - 69
Baking & Snack - August 2016 - Clean-label salt
Baking & Snack - August 2016 - 71
Baking & Snack - August 2016 - 72
Baking & Snack - August 2016 - Ingredient App - Organic, Muscled Up
Baking & Snack - August 2016 - 74
Baking & Snack - August 2016 - Baked Snack Tech - Layered Innovation
Baking & Snack - August 2016 - 76
Baking & Snack - August 2016 - 77
Baking & Snack - August 2016 - Chill out for challenging doughs
Baking & Snack - August 2016 - 79
Baking & Snack - August 2016 - 80
Baking & Snack - August 2016 - 81
Baking & Snack - August 2016 - 82
Baking & Snack - August 2016 - Spraying, Seeding - Surface Value
Baking & Snack - August 2016 - 84
Baking & Snack - August 2016 - 85
Baking & Snack - August 2016 - 86
Baking & Snack - August 2016 - 87
Baking & Snack - August 2016 - Splitting it up
Baking & Snack - August 2016 - 89
Baking & Snack - August 2016 - 90
Baking & Snack - August 2016 - Bench to Oven - Up, Up and Away
Baking & Snack - August 2016 - 92
Baking & Snack - August 2016 - 93
Baking & Snack - August 2016 - 94
Baking & Snack - August 2016 - 95
Baking & Snack - August 2016 - 96
Baking & Snack - August 2016 - Packaging Lines - Conquering the Final Frontier
Baking & Snack - August 2016 - 98
Baking & Snack - August 2016 - Serving all sides of the packaging world
Baking & Snack - August 2016 - 100
Baking & Snack - August 2016 - 101
Baking & Snack - August 2016 - Industry Insight - Securing Safe Horizons
Baking & Snack - August 2016 - 103
Baking & Snack - August 2016 - 104
Baking & Snack - August 2016 - Industry Images - Creating Connections
Baking & Snack - August 2016 - 106
Baking & Snack - August 2016 - 107
Baking & Snack - August 2016 - 108
Baking & Snack - August 2016 - Meeting Preview - Top Reasons to Attend IBIE 2016
Baking & Snack - August 2016 - 110
Baking & Snack - August 2016 - 111
Baking & Snack - August 2016 - 112
Baking & Snack - August 2016 - Events
Baking & Snack - August 2016 - 114
Baking & Snack - August 2016 - 115
Baking & Snack - August 2016 - Ingredients & Formulating
Baking & Snack - August 2016 - 117
Baking & Snack - August 2016 - Equipment & Packaging
Baking & Snack - August 2016 - 119
Baking & Snack - August 2016 - 120
Baking & Snack - August 2016 - 121
Baking & Snack - August 2016 - Patents
Baking & Snack - August 2016 - New on the Shelf
Baking & Snack - August 2016 - Marketplace
Baking & Snack - August 2016 - 125
Baking & Snack - August 2016 - 126
Baking & Snack - August 2016 - 127
Baking & Snack - August 2016 - 128
Baking & Snack - August 2016 - 129
Baking & Snack - August 2016 - 130
Baking & Snack - August 2016 - 131
Baking & Snack - August 2016 - 132
Baking & Snack - August 2016 - 133
Baking & Snack - August 2016 - 134
Baking & Snack - August 2016 - 135
Baking & Snack - August 2016 - 136
Baking & Snack - August 2016 - 137
Baking & Snack - August 2016 - 138
Baking & Snack - August 2016 - Ad Index
Baking & Snack - August 2016 - 140
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