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1. (CA2071855) MICROWAVEABLE BAKERY PRODUCT

Office : Canada
Application Number: 2071855 Application Date: 13.12.1990
Publication Number: 2071855 Publication Date: 15.06.1991
Publication Kind : A1
Prior PCT appl.: Application Number:US1990007341 ; Publication Number: Click to see the data
IPC:
A21D 2/26
A21D 6/00
A21D 10/00
A21D 13/08
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
24
Organic nitrogen compounds
26
Proteins
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10
Batters, dough or mixtures before baking
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13
Finished or partly finished bakery products
08
Pastry, e.g. cake, biscuit, puff-pastry
CPC:
A21D 10/005
A21D 2/26
A21D 6/001
Applicants:
Inventors: CORBIN, DENNIS
CORBIN, SCOTT
Priority Data: 451,115 14.12.1989 US
Title: (EN) MICROWAVEABLE BAKERY PRODUCT
(FR) PRODUIT DE BOULANGERIE POUR CUISSON AU MICRO-ONDES
Abstract:
(EN) 2071855 9108673 PCTABS00005 Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.


Also published as:
EP0505477AU1991071614WO/1991/008673