US2989399A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of preparing a white flour dough mix and composition therefor
Assignee: EIDP Inc
•
Filing: 1958-08-22
•
Granted: 1961-06-20
•
Expires: 1978-08-22
Abstract
No abstract record available.
Inventors
- 👤 Sharon R Ehle
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 00:18
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/261; A21D2/263; A21D2/14; A21D2/18; A21D2/188; A21D2/245
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
51 words
A HIGH PROTEIN COMPOSITION FOR USE IN FORTIFYING BAKERY PRODUCTS, CONSISTING ESSENTIALLY OF 8 TO 14 PARTS NONFAT DRY MILK SOLIDS, 2 TO 8 PARTS HIGH PROTEIN MILK PRODUCT SELECTED FROM THE GROUP CONSISTING OF LACTALBUMIN AND CALCIUM CASEINATE CONTAINING AT LEAST 70% PROTEIN, AND 2 TO 6 PARTS WHEAT GLUTEN.
Claim 2
Dependent Claim
51 words
A HIGH PROTEIN COMPOSITION FOR USE IN FORTIFYING BAKERY PRODUCTS, CONSISTING ESSENTIALLY OF 8 TO 14 PARTS NONFAT DRY MILK SOLIDS, 2 TO 8 PARTS HIGH PROTEIN MILK PRODUCT SELECTED FROM THE GROUP CONSISTING OF LACTALBUMIN AND CALCIUM CASEINATE CONTAINING AT LEAST 70% PROTEIN, AND 2 TO 6 PARTS WHEAT GLUTEN.
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) | 1964-06-19 | 1964-12-19 | 1965-06-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1968-06-19 | 1968-12-19 | 1969-06-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1972-06-19 | 1972-12-19 | 1973-06-20 | $7700.00 | Window Closed / Lapsed |