US3066029A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making yeast leavened baked products
Assignee: Individual
•
Filing: 1960-03-11
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Granted: 1962-11-27
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Expires: 1980-03-11
Abstract
No abstract record available.
Inventors
- 👤 George A Jeffreys
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 11:04
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/02; A21D8/04; A21D8/047
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
120 words
IN A PROCESS FOR MAKING YEAST-LEAVENED BAKED PRODUCTS, THE STEPS INCLUDING: PREPARING A MALTOSE-ADAPTED, SALT-DESENSITIZED, CONCENTRATED YEAST SUSPENSION IN WATER WHEREIN THE DRY YEAST WEIGHT CONCENTRATION IS AT LEAST APPROXIMATELY 24% AND CONTAINING SODIUM CHLORIDE AND A COMPONENT IN A WEIGHT CONCENTRATION OF LESS THAN APPROXIMATELY 1.2% SELECTED FROM THE GROUP CONSISTING OF MALT AND MALTOSE; PREPARING A LIQUID FERMENT BY COMBINING SAID CONCENTRATED YEAST SUSPENSION WITH THE INGREDIENTS NORMALLY EMPLOYED IN MAKING SAID BAKED PRODUCTS INCLUDING THE WATER, SUGAR, SALTS, AND A PORTION OF TOTAL FLOUR, WITH AGITATION TO PRODUCE A THOROUGHLY BLENDED MIXTURE, AND PERMITTING SAID LIQUID FERMENT MIXTURE TO FERMENT; AND THEN ADDMIXING SAID FERMENTED LIQUID FERMENT WITH THE REMAINDER OF THE FLOUR TO FORM A DOUGH.
Claim 2
Dependent Claim
120 words
IN A PROCESS FOR MAKING YEAST-LEAVENED BAKED PRODUCTS, THE STEPS INCLUDING: PREPARING A MALTOSE-ADAPTED, SALT-DESENSITIZED, CONCENTRATED YEAST SUSPENSION IN WATER WHEREIN THE DRY YEAST WEIGHT CONCENTRATION IS AT LEAST APPROXIMATELY 24% AND CONTAINING SODIUM CHLORIDE AND A COMPONENT IN A WEIGHT CONCENTRATION OF LESS THAN APPROXIMATELY 1.2% SELECTED FROM THE GROUP CONSISTING OF MALT AND MALTOSE; PREPARING A LIQUID FERMENT BY COMBINING SAID CONCENTRATED YEAST SUSPENSION WITH THE INGREDIENTS NORMALLY EMPLOYED IN MAKING SAID BAKED PRODUCTS INCLUDING THE WATER, SUGAR, SALTS, AND A PORTION OF TOTAL FLOUR, WITH AGITATION TO PRODUCE A THOROUGHLY BLENDED MIXTURE, AND PERMITTING SAID LIQUID FERMENT MIXTURE TO FERMENT; AND THEN ADDMIXING SAID FERMENTED LIQUID FERMENT WITH THE REMAINDER OF THE FLOUR TO FORM A DOUGH.
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) | 1965-11-26 | 1966-05-28 | 1966-11-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1969-11-26 | 1970-05-28 | 1970-11-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1973-11-26 | 1974-05-28 | 1974-11-27 | $7700.00 | Window Closed / Lapsed |