US2827378A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing bakery products
Assignee: Food Technology Inc
•
Filing: 1953-06-25
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Granted: 1958-03-18
•
Expires: 1973-06-25
Abstract
No abstract record available.
Inventors
- 👤 Elmer F Glabe
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 13:52
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/30; A21D2/32
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
37 words
A METHOD OF MAKING BAKERY PRODUCTS FROM FERMENTED DOUGHS WHICH COMPRISES INCORPORATING WITH THE BAKING MIX A HYDROXYLATTED PHOSPHATIDE INTIMATELY MIXED WITH A STARCHY POLYSACCHARIDE, FORMING A FERMENTED DOUGH FROM THE RESULTANT MIXTURE, AND BAKING SAID DOUGH.
Claim 2
Independent Claim
37 words
A METHOD OF MAKING BAKERY PRODUCTS FROM FERMENTED DOUGHS WHICH COMPRISES INCORPORATING WITH THE BAKING MIX A HYDROXYLATTED PHOSPHATIDE INTIMATELY MIXED WITH A STARCHY POLYSACCHARIDE, FORMING A FERMENTED DOUGH FROM THE RESULTANT MIXTURE, AND BAKING SAID DOUGH.
References Cited (Backward Citations)
US1831728A
Cited
US1936718A
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US1971886A
Cited
US2115088A
Cited
US2445948A
Cited
US2447726A
Cited
US2629662A
Cited
US2513638A
Cited
US2632705A
Cited
US2666704A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1961-03-17 | 1961-09-16 | 1962-03-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1965-03-17 | 1965-09-16 | 1966-03-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1969-03-17 | 1969-09-16 | 1970-03-18 | $7700.00 | Window Closed / Lapsed |