Patent US3666486A successfully refreshed from Google Patents.
US3666486A
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US
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Method for incorporating bread improvers in continuous breadmaking
Assignee: Continental Baking Co
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Filing: 1969-07-25
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Granted: 1972-05-30
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Expires: 1989-07-25
Abstract
Abstract YEAST LEAVENED BAKED PRODUCTS ARE PREPARED BY CONINUOUS PROCESSES. IN THESE CONTINUOUS PROCESSES, COATED BREAD IMPROVERS ARE INCORPORATED INTO THE INITIAL YEAST BREW STEP OF THE PROCESSES. THE BREAD IMPROVER COMPONENT REMAINS INTACT WITHIN A SOLID, INSULATING WATER INSOLUBLE COATING UNTIL IT IS THERMALLY RELEASED IN THE FINAL HIGH SPEED MIXING STEP TO ACT IN PROMOTING THE DEVELOPMENT OF THE FINAL DOUGH. THE COATING MATERIAL IS AN EDIBLE, WATER INSOLUBLE TRIGLYCERIDE FAT HAVING A MELTING POINT OF AT LEAST 90*F.
Inventors
- 👤 William W Hodgson
- 👤 David J Ash
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 17:14
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/02; A21D2/04
Claims Analysis
Total Claims: 0
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References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-05-30 | 1975-11-29 | 1976-05-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-05-30 | 1979-11-29 | 1980-05-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-05-30 | 1983-11-29 | 1984-05-30 | $7700.00 | Window Closed / Lapsed |