US3876815A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making pretzels
Assignee: Individual
•
Filing: 1974-09-16
•
Granted: 1975-04-08
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Expires: 1994-09-16
Abstract
Abstract A process for making soft pretzels includes the steps of mixing a pretzel dough, adding vinegar to the dough and shaping the dough into the desired pretzel shape. The shaping step is followed by partially baking the formed dough until it is cooked fully inside to a point at which further baking does not result in further expanded product. The baking is followed by cooling and quickfreezing. The frozen product is thereafter prepared for use by dampening, sprinkling with salt, and baking in a preheated oven until golden brown. In another aspect of the invention, the process includes the further step of adding a flavor ingredient to the dough to produce a fully or partially baked flavored pretzel.
Inventors
- 👤 Karl A Kurzius
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 20:21
CPC Classifications
A; A21; A21D; A21D15/00; A21D15/02; A21D13/00; A21D13/20; A21D13/22; A21D2/00; A21D2/08; A21D2/14; A21D2/145; A21D8/00
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
122 words
A PROCESS FOR MAKING FLAVORED, SOFT PRETZELS, CONSISTING ESSENTIALLY OF: ADDING TOGETHER WATER, YEAST, SALT, SUGAR, SHORTENING, FLOUR, POWDERED MILK, AND VINEGAR, TO FORM A DOUGH; ADDING A FLAVOR INGREDIENT TO THE DOUGH; MIXING SAID DOUGH FOR ABOUT 3 MINUTES; FORMING A PORTION OF SAID MIXED DOUGH INTO A DESIRED PRETZEL SHAPE; REFRIGERATING THE FORMED DOUGH FOR ABOUT 30 MINUTES AT A TEMPERATURE OF ABOUT 32*F.; DIPPING THE REFRIGERATED DOUGH INTO A SOLUTION INCLUDING SODIUM HYDROXIDE; BAKING THE DIPPED DOUGH AT ABOUT 550*F. FOR ABOUT 7 MINUTES, WHEREBY FURTHER BAKING PRODUCES NO FURTHER EXPANSION OF THE DOUGH; FREEZING THE BAKED DOUGH, WHEREBY SAID DOUGH CAN THEN BE PREPARED FOR EATING BY NAKING FOR ABOUT 1 MINUTE AT A TEMPERATURE OF ABOUT 450*F.
Claim 2
Dependent Claim
122 words
A PROCESS FOR MAKING FLAVORED, SOFT PRETZELS, CONSISTING ESSENTIALLY OF: ADDING TOGETHER WATER, YEAST, SALT, SUGAR, SHORTENING, FLOUR, POWDERED MILK, AND VINEGAR, TO FORM A DOUGH; ADDING A FLAVOR INGREDIENT TO THE DOUGH; MIXING SAID DOUGH FOR ABOUT 3 MINUTES; FORMING A PORTION OF SAID MIXED DOUGH INTO A DESIRED PRETZEL SHAPE; REFRIGERATING THE FORMED DOUGH FOR ABOUT 30 MINUTES AT A TEMPERATURE OF ABOUT 32*F.; DIPPING THE REFRIGERATED DOUGH INTO A SOLUTION INCLUDING SODIUM HYDROXIDE; BAKING THE DIPPED DOUGH AT ABOUT 550*F. FOR ABOUT 7 MINUTES, WHEREBY FURTHER BAKING PRODUCES NO FURTHER EXPANSION OF THE DOUGH; FREEZING THE BAKED DOUGH, WHEREBY SAID DOUGH CAN THEN BE PREPARED FOR EATING BY NAKING FOR ABOUT 1 MINUTE AT A TEMPERATURE OF ABOUT 450*F.
Claim 3
Dependent Claim
10 words
The process of claim 1 wherein said ingredient is chili.
Claim 4
Dependent Claim
10 words
The process of claim 1 wherein said ingredient is onion.
Claim 5
Dependent Claim
10 words
The process of claim 1 wherein said ingredent is garlic.
Claim 6
Dependent Claim
11 words
The process of claim 1 wherein said ingredient is cheddar cheese.
Claim 7
Dependent Claim
10 words
The process of claim 1 wherein said ingredient is salami.
Claim 8
Dependent Claim
11 words
The process of claim 1 wherein said ingredient is peanut butter.
Claim 9
Dependent Claim
50 words
The process of claim 1 wherein the dough contains approximately, by weight, 31.22% water, 1.95% yeast, 1.46% salt, 1.46% sugar, 0.99% shortening, 62.44% flour, 0.24% powdered milk, and 0.24% vinegar; and wherein the flavor ingredient is added in an amount of between 2% and 25% by volume of the dough.
References Cited (Backward Citations)
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Cited
US2549595A
Cited
US2955040A
Cited
US2920965A
Cited
US3361573A
Cited
US3594180A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-04-07 | 1978-10-07 | 1979-04-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-04-07 | 1982-10-07 | 1983-04-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-04-07 | 1986-10-07 | 1987-04-08 | $7700.00 | Window Closed / Lapsed |