US3056678A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making baked products containing fatty fillings
Assignee: Individual
•
Filing: 1960-01-04
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Granted: 1962-10-02
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Expires: 1980-01-04
Abstract
No abstract record available.
Inventors
- 👤 Pentzlin Kurt
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 15:57
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/30; A21D13/32; A21D13/20; A21D13/24
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
80 words
A METHOD OF MAKING BAKED PASTRY PRODUCTS WHICH COMPRISES MELTING A FAT WHICH IS SOLID AT ROOM TEMPERATURES; MIXING THE MELTING FAT WITH A PASTRY FILLING CONTAINING ESSENTIALLY FLOUR, SUGAR AND FLOVARING; THE NSUPERCOOLING THE MIXTURE TO A TEMPERATURE BELOW THE SOIDIFICATION POINT OF SAID FAT; POURING THE SUPERCOOLED MIXTURE WHILE STILL LIQUID ONTO A STRIP OF BAKED PASTRY TO FORM A COATING THEREON; AND THEN FURTHER COOLING THE ASSEMBLY TO CAUSE SAID MIXTURE TO SET ON SAID BAKED PASTRY.
Claim 2
Independent Claim
80 words
A METHOD OF MAKING BAKED PASTRY PRODUCTS WHICH COMPRISES MELTING A FAT WHICH IS SOLID AT ROOM TEMPERATURES; MIXING THE MELTING FAT WITH A PASTRY FILLING CONTAINING ESSENTIALLY FLOUR, SUGAR AND FLOVARING; THE NSUPERCOOLING THE MIXTURE TO A TEMPERATURE BELOW THE SOIDIFICATION POINT OF SAID FAT; POURING THE SUPERCOOLED MIXTURE WHILE STILL LIQUID ONTO A STRIP OF BAKED PASTRY TO FORM A COATING THEREON; AND THEN FURTHER COOLING THE ASSEMBLY TO CAUSE SAID MIXTURE TO SET ON SAID BAKED PASTRY.
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) | 1965-10-01 | 1966-04-02 | 1966-10-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1969-10-01 | 1970-04-02 | 1970-10-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1973-10-01 | 1974-04-02 | 1974-10-02 | $7700.00 | Window Closed / Lapsed |