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1. (US5110614) Process of making a microwaveable bakery product

Office : United States of America
Application Number: 07451115 Application Date: 14.12.1989
Publication Number: 5110614 Publication Date: 05.05.1992
Grant Number: 5110614 Grant Date: 05.05.1992
Publication Kind : A
IPC:
A21D 2/00
A21D 2/26
A21D 6/00
A21D 10/00
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
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
CPC:
A21D 10/005
A21D 2/26
A21D 6/001
Applicants: MicroGold
Inventors: Corbin Dennis
Corbin Scott
Agents: Kinney & Lange
Priority Data:
Title: (EN) Process of making a microwaveable bakery product
Abstract:
(EN)

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.