US2665215A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making bakery products and composition therefor
Assignee: Wallerstein Co Inc
•
Filing: 1949-09-30
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Granted: 1954-01-05
•
Expires: 1969-09-30
Abstract
No abstract record available.
Inventors
- 👤 Philip P Gray
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 23:21
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/02; A21D8/04; A21D8/042
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
66 words
THE METHOD OF MAKING BAKERY PRODUCTS WHICH COMPRISES FORMING A DOUGH INCLUDING FUNGAL AMYLASE CONTRIBUTING FROM 20 TO 80 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, CEREAL DIASTATIC ENZYMES CONTRIBUTTING FROM 5 TO 30 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, BACTERIAL AMYLASE CONTRIBUTING FROM 0.05 TO 2.5 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, AND THEREAFTER BAKING THE DOUGH.
Claim 2
Independent Claim
66 words
THE METHOD OF MAKING BAKERY PRODUCTS WHICH COMPRISES FORMING A DOUGH INCLUDING FUNGAL AMYLASE CONTRIBUTING FROM 20 TO 80 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, CEREAL DIASTATIC ENZYMES CONTRIBUTTING FROM 5 TO 30 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, BACTERIAL AMYLASE CONTRIBUTING FROM 0.05 TO 2.5 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, AND THEREAFTER BAKING THE DOUGH.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1957-01-04 | 1957-07-06 | 1958-01-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1961-01-04 | 1961-07-06 | 1962-01-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1965-01-04 | 1965-07-06 | 1966-01-05 | $7700.00 | Window Closed / Lapsed |