US2920965A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for producing cheese flavored baked goods
Assignee: Anheuser Busch Companies LLC
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Filing: 1957-09-23
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Granted: 1960-01-12
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Expires: 1977-09-23
Abstract
No abstract record available.
Inventors
- 👤 Jr Homer F Ziegler
- 👤 John T Watson
- 👤 Robert D Seeley
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 12:37
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/267
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
70 words
THE PROCESS OF PRODUCING BAKED GOODS HAVING A LASTING CHEESE FLAVOR COMPRISING THE STEPS OF INCLUDING IN A FLOUR DOUGH BETWEEN ABOUT 2 PERCENT TO ABOUT 6 PERCENT ENZYMATIC YEAST DIGEST BASED ON THE WEIGHT OF FLOUR AND SELECTED FROM THE GROUP CONSISTING OF YEAST AUTOLYSTAES AND ENZYMATIC YEAST HYDROLSATES, BAKING THE DOUGH WITH A CRUST-FORMING HEAT, AND REDUCING THE MOISTURE CONTENT OF THE BAKED PRODUCT BELOW ABOUT 15 PERCENT.
Claim 2
Dependent Claim
70 words
THE PROCESS OF PRODUCING BAKED GOODS HAVING A LASTING CHEESE FLAVOR COMPRISING THE STEPS OF INCLUDING IN A FLOUR DOUGH BETWEEN ABOUT 2 PERCENT TO ABOUT 6 PERCENT ENZYMATIC YEAST DIGEST BASED ON THE WEIGHT OF FLOUR AND SELECTED FROM THE GROUP CONSISTING OF YEAST AUTOLYSTAES AND ENZYMATIC YEAST HYDROLSATES, BAKING THE DOUGH WITH A CRUST-FORMING HEAT, AND REDUCING THE MOISTURE CONTENT OF THE BAKED PRODUCT BELOW ABOUT 15 PERCENT.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1963-01-11 | 1963-07-13 | 1964-01-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1967-01-11 | 1967-07-13 | 1968-01-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1971-01-11 | 1971-07-13 | 1972-01-12 | $7700.00 | Window Closed / Lapsed |